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Madeline Deninger

Spanish-inspired tapas

Apple and Manchego Tapas

Ingredients: Ciabatta rolls, olive oil, garlic powder, apple, manchego cheese.

First, slice each roll of ciabatta into eight flat pieces to serve as the base for the appetizer. Drizzle each slice with olive oil and a sprinkle of garlic. Taking an apple, cut it into wedges roughly half a centimeter in width. Dice the manchego into small slices, and place each slice onto a piece of ciabatta along with an apple wedge. Pin the ingredients together using a toothpick, and repeat the process until there is no ciabatta left.

Tortilla Española

Ingredients: Olive oil, 5 medium-sized potatoes, peeled and thinly sliced, 1 onion, diced, 7 eggs, kosher salt

Heat enough oil to cover the potatoes in a deep pan. Once the oil is hot enough, add the potatoes and cook them for about 10 minutes until they are soft. While they cook, add ¼ cup olive oil to a separate pan and saute the onion until it becomes translucent, which should take take 5-7 minutes. After the potatoes and onions are done, drain the oil into another container and place them together in a bowl.

In a separate large bowl, beat the eggs and season them with salt. Add the onions and the potatoes to the mixture. In a large pan, add 2 tablespoons of olive oil, and heat before adding the potato/onion mixture. Do not stir, but let cook until the bottom is golden brown.

After roughly 7 to 10 minutes, cover the pan with a large plate, and flip the tortilla on to the plate before sliding back into the pan to allow the other side to cook. After the other side becomes golden, which should take around 5 minutes, the tortilla is ready to serve.

Potato Croquettes

Ingredients: 2 tablespoons milk, salt, 1/2 teaspoon pepper, 1/2 teaspoon chopped green onion, 2 egg yolks, beaten, 3 tablespoons all-purpose flour, 4 cups mashed potatoes, 1 beaten egg, dried bread crumbs, olive oil

Mix the milk, salt, pepper, green onion, egg yolks, flour, and mashed potatoes together in a large bowl. Chill the mixture in the fridge until the mixture has solidified. Scoop it into balls using an ice cream scoop, and dip in the beaten egg and then roll in the bread crumbs. Fry the balls in shallow oil until brown on all sides. Exercise caution with the hot oil, and cook in batches of no more than 4 croquettes. Let the croquettes cool, and then they are ready to eat.

Non-Alcoholic Sangria

Ingredients: Assorted fresh fruit, red grape juice, lime juice, apple juice, ¾ cup brown sugar

Chop up fresh fruit of your choice and add to a large pitcher. For our recipe, we went with oranges, apples, bananas, and blueberries. Add a dash of lime juice. Fill a quarter of the pitcher with apple juice, and the rest of the way with grape juice. Add ¾ cup of brown sugar and stir. Once stirred , place the sangria in the fridge to chill until it is time to serve.