Recipes and directions for sangria and tapas
We have eleven years of sangria parties to go through and cull our favorite recipes. Please check back soon for a more complete listing. In the mean time, these easier-to-locate ones are listed in no particular order. Note that some links are not yet active (I need to make the dishes in order to photograph them for the individual pages and this takes time!).
Sangrias
- Besser House red wine sangria
- Bobby Flay’s white peach sangria
Savories
- zucchini pancakes, serve with smoked salmon and sour cream (video)
- grilled eggplant with feta and kalamata ‘caviar’
- confetti ceviche
- chilled melon soup shots with prosciutto ribbons
- baby vegetable carpaccio
- lamb meatballs with dill/cucumber/sour cream sauce
- blue cheese, bacon and pineapple stacks
- lemon-rosemary Tuscan chicken
- Black Mission figs with chevre and fresh basil leaves
- grilled green figs with proscuitto and balsamic glaze
- grilled fish bites with guacamole and chipotle glaze (on taro chips)
- watermelon squares with lime juice and pink peppercorns
- grated carrot/orange salad shots
- fava bean shots with homemade pesto
- mini white pizzas with pancetta and fresh argula
- roasted yellow tomato soup shots
- sweet potato pancakes with sour cream and fresh sage
- green olives with fresh lemon juice, basil, mint and rosemary
- chevre-dried apricot spoons with raw pumpkin seeds
- oven-roasted baby artichokes
- pesto-grilled thin-cut lamb chops
- feta squares with olive tapenade and preserved lemon
- cream cheese toasts with jalapeño jam
- blue cheese “fondue froid” with fresh pineapple
- mini cannellini bean salads with Maui onions and Italian tuna
- oven-roasted tequila-lime shrimp
- mini roast beef sandwiches with gorgonzola butter and balsamic caramelized onions
- Yukon Gold petite potatoes with creme fraiche and chives
- zucchini rolls with ricotta, lemon zest and fresh thyme
- grilled filet mignon with roasted pears and gorgonzola cheese
- jerk chicken with mango/red pepper salsa on taro chips
- fresh pea blinis with caviar and creme fraiche
- apricot-pepper chutney with cream cheese on baguette
- gazpacho shots
- Thai snapper ceviche with packham pears and avocado
- mini eggplant tacos
- grilled chorizo with mango-papaya chutney
- candied sweet potato puree on plantain chips
- tomatillo-queso fresco mini quesadillas with jalapeño curls
- flatbread with chevre, fig jam and pecans
- oven-roasted baby artichokes with lemon-olive oil
- grilled mushroom caps stuffed with cream cheese and sausage
- cured spanish salame wrapped around green olive paste
- white bean purée on grilled bread topped with scorched chard
- open-faced gruyere “grilled” sandwiches with red grapes and thyme
- meatloaf towers with mashed potatoes and caramelized onion bits
- apple spears with bacon, sage and balsamic drizzle
- stacked individual panzanella salads
- green bean salad shots with parmaggiano reggiano
Sweets
- strawberry stacks with sweet cream
- watermelon balls with lime, rose water and cracked pink peppercorns
- spicy fruit skewers
- meyer lemon olive oil ice cream with mandarin orange marmelade
- sea salt chocolate chip cookies (link to NY Times article)
- dates with mascarpone cheese, orange flower water, honey and pistachios
- vanilla, pistachio and black pepper ice cream
- watermelon-pink peppercorn granita
- strawberries with fresh basil and black peppercorns
- piña colada cake squares
- mini chocolate cheesecakes with moroccan mint
- tiramisu in belgian chocolate cups
- fried banana tartletts with vanilla bean custard sauce
- mango yogurt mousse cups
- moroccan dates with mascarpone cheese, honey and pistachios
- caramelized bananas in coconut sugar cups
- vanilla bean custard tartlets
- coffee granita with whipped cream
- maradol papaya spears with sugared key limes
- guava sorbet with sugared pistachio pieces
- gratinéed grapefruit with jamaican rum
- three-berry shot glasses with vanilla bean custard
- drunken birthday cake ice cream sundaes