The
No-Cook Tapas Dinner
There comes a time, even to the most
ardent of cooks, when an invitation to friends or family, usually made some
time before, suddenly has lost its previous luster. It may because of a hot and
humid day, too many other commitments or simply the desire to watch the sun
play on the incoming tide.
The Tapas concept has been popular in Spain
and other Mediterranean countries for centuries and these days many trendy
restaurants copy the concept with their small plates dinners to be shared. So,
it can easily solve any lapses in the cooks industry, with help of some
judicious purchases and a well-stocked pantry and kitchen.
The trick to this is an eye
appealing variety that will tempt anyone with a few bites of this and a few
bites of that. A key ingredient I have found are 3-4 inch mini-skewers that can
accommodate an array of fruit, vegetables, meat and cheeses. A dish of green
and black olives is never amiss.
Another is something the Italians
call Bruschetta and Danes call Smorrebrod. Both are a version of open faced
small sandwich with unusual toppings. Bruschetta may be toasted thin slices of
Focaccia or Crostini topped with anything from roast tomato spread with pine
nuts, to a topping made with prepared mushrooms or even a flavorful bean pure,
topped with curls of Parmesan cheese. The Danes make each small sandwich a work
of art that is designed to disappear in two or three bites.
With this in mind, it is possible to assemble such a tapas dinner in a
relatively short time without going anywhere near the stove or even microwave
oven. Here is one such Tapas dinner that
we enjoyed on the deck outdoors on a recent warm summer evening.
Prosciutto wrapped
melon cubes
Cut bite sized melon cubes and wrap with a single layer of prosciutto.
Secure with a toothpick.
Smoked trout
cocktail sandwiches
Thinly cover cocktail rye with a layer of cream cheese. Place a 1 inch
elongated piece of smoked trout on top. Decorate with thin slices of red onion,
capers and a sprig of dill. This is also good made with smoked salmon or even
smoked pepper mackerel.
Smoked turkey
roll-ups
Spread out a thin (but not shaved) slice of smoked turkey, spread a thin
line of cream cheese strip in the middle, spread some leaves of baby arugula on
top and roll it up as a sandwich roll. Cut each in half and secure with a
toothpick.
Sliced cucumber or radish with
blue cheese.
Slice seedless cucumber or large radish in
slices no more than ¼ inch and place a dime size piece of blue cheese or
Roquefort on top. Arrange on a shallow plate and decorate with parsley.
Vegetable and cheese
skewers
On different short wooden skewers arrange the
following combination of ingredients: 1) Small fresh seasoned mozzarella ball
and ½ cherry tomato; 2) Pickled mushroom and cube of cheddar; 3) Rolled up ½
thin slice of salami and a piece of quartered dill pickle; 4) Red seedless
grape and a piece of string cheese. Arrange on a large plate starburst fashion,
alternating the different types of skewers.
A small tray of flavorful crackers
goes well with many of these. And for desert, have some fresh and colorful
dressed-up fruit.
Peaches with
blueberry jam
In shallow individual bowls pit and
slice a ripe fresh peach. Spread the slices along the bottom and top with a
line of blueberry jam. Decorate with a dollop of whipped cream or ice cream, as
desired.
The variety of dishes created a
delightful evening with conversation as varied as the items on the table. The
“No-Cook Tapas Dinner” is likely to be repeated at our house. You may wish to
create your own version of tapas with your own view of flavors and eye appeal,
all dictated by your personal imagination!.
(I. Winicov Harrington lives in
Waldoboro and is the author of “How to Eat Healthy and Well for Less than $5.00
a Day: the Smart-Frugal Food Plan”; website: www.winicov-harrington.com)
