One of my friends is from Spain and makes the best gazpacho! She served it at a cookout last weekend in chilled martini glasses, which were the perfect serving size and a great appetizer to eat while mingling.
Make any chilled summer soup look spectacular by serving it “up” in a martini glass. Chill the glasses in the freezer until you are ready to serve the soup for a nice frosty alternative to a bowl.
When the heat of summer hits my kitchen, the last thing I want to do is turn on the stove. That’s when I turn to simple no-bake recipes. One of my favorite summer recipes is a very classical combination - fresh sweet melon and prosciutto. The sweet-salty combo is perfect for a light summer appetizer when melon at its best. Prosciutto wrapped melon is a simple appetizer that goes well with both formal or casual menus.
Simply buy some prosciutto de parma at the deli counter (ask for it sliced paper-thin), and wrap it around pieces of melon that have been seeded and cut from the rind. Serve with a nice glass of white wine and after a few bites (and sips) you’ll forget all about the heat.
Quince paste, or membrillo in Spanish, is a fantastic accompaniment to a Spanish cheese board at a tapas party. Membrillo is traditionally served with Manchego (sheep’s milk) cheese and the sweet-salty combination is intoxicating! Membrillo is sweet like a jam but it has a really interesting floral taste that makes it a very unique and special treat. It is also delicious with goat cheese or any other soft, tangy cheese.
My favorite way to serve membrillo is with a good aged Manchego, crusty sourdough corn bread and paper-thin slices of sorrano (dry-cured Spanish ham that is similar to Italian prosciutto).
You can find membrillo at Whole Foods, Fairway or most grocery stores with a gourmet cheese section. There are also on-line sources, such as the Gourmet Food Store, which sells a 10.6oz package of homemade membrillo for $8.50 (plus shipping)
http://www.gourmetfoodstore.com/gourmetchocolate/gourmet-chocolate-details-7149.asp
If you like making jam you should have no problem making your own membrillo. Epicurious has a straight-forward recipe that is quite good if you reduce the amount of sugar to about 2 cups.
http://www.epicurious.com/recipes/food/views/QUINCE-PASTE-14630
Hummus is one of my all-time favorite party foods. It’s not only a really tasty dip - it’s also healthy and filling. You can buy a container of pre-packaged hummus, but this recipe is almost as easy and tastes so much better. Trust me, it is worth the effort. So plug in your food processor and you’ll have this delicious, creamy dip ready it no time.
Hummus
2 C. cooked chickpeas, cooking liquid reserved, or 15oz canned chickpeas, liquid reserved
¼ C. tahini (sesame seed paste)
¼ C. toasted sesame oil or extra virgin olive oil (optional)
2 medium cloves of garlic
juice from 1-2 lemons
½ Tbs. cumin or paprika (sweet)
¼ tsp. salt (optional)
fresh ground black pepper, to taste
toasted sesame oil or extra virgin olive oil for drizzling on top (optional)
sweet paprika for sprinkling on top (optional)
chopped fresh parsley for garnish (optional)
whole sesame seeds, toasted until golden brown for garnish (optional)
1. With the lid of the food processor secured and the motor running, put whole garlic cloves through the shoot one at a time to quickly mince. Stop the motor and add chickpeas, tahini, oil, lemon juice and cumin. Puree until you have a smooth puree. If the puree is too thick add reserved liquid, a few tablespoons at a time, until desired consistency is reached. Add salt and pepper to taste and pulse to combine.
2. Chill the hummus until ready to serve. To serve, drizzle hummus with oil and sprinkle with paprika, chopped parsley and/or toasted sesame seeds. Serve at room temperature with carrots, assorted vegetables (zucchini sticks, cucumber slices, grape tomatoes, raw broccoli, blanched green beans), whole wheat pita or crackers.
· While a lot of people love hummus, there are obviously different preferences for the ratio of ingredients used. Since it is your hummus, taste the hummus as you add ingredients and add more tahini, lemon juice or spices as you go to make it how you like it.
· Add the salt only after you have reached desired consistency (anywhere from chunky to smooth, depending on your preference) because cooking and canning liquids can add a salty taste and you don’t want to end up with overly salty hummus.
· If you want to make this dip lower in fat, omit the oil and use extra cooking liquid to reach desired consistency. Top with paprika and parsley.
· I like to make hummus a day or two in advance and keep it in the refrigerator because it gives the flavors time to meld.
· Using dried chickpeas that you cook (rather than canned) makes this dip a lot more nutritious, but obviously takes more time. I think it is worth the extra effort if I have the time, but try it once yourself and see if it is worth it to you.
