Day of the Celebration -- 6PM
Everyday Divas Celebrations
with Mimi and Sue
Welcome Back to Buck Hill 2014
Mimi and I parted ways on how to get this paella done. I felt like we should make it ahead of time and then heat it up to serve it or we would be in the kitchen cooking while everyone was having tapas.
I thought we could get it done to this point and then the rest of it could be done without much supervision while we all had tapas. I was sort of right and sort of wrong.
Step 2 of 3
- 1/2 cup extra virgin olive oil
Heat oil in a 17 inch paella pan.
- 1/4 pound jamon serrano, thinly sliced
Add to paella pan and sauté until onions are soft. Turn heat off under pan until you are ready for the next step
Assemble the Tapas
Anchovy Fennel Butter and Roasted Pepper Crostini
Butter each slice of untoasted bread with the anchovy fennel butter. Fifteen minutes before serving, toast the bread under a broiler. Remove from the broiler and top with slices of the roasted red and yellow peppers.
Tomato Jam and Jamon Iberico Crostini
Spread a little of the tomato jam on the toasted bread and generously top with slices of jamon Iberico.
Place the marinated olives in serving dishes with a slice of the orange and a little of the marinade.
Manchego Cheese and Honey Butter
5 minutes before serving. Take 1/2 stick of unsalted butter and melt it, allowing it to turn golden brown. Whisk in a few tablespoons of honey. Pour the honey butter over the sliced manchego and sprinkle with a little sea salt. Serve with hunks of bread.
I have the tapas ready and out on the table. The Sangria is set up. The candles are lit and Ottmar Liebert is streaming over Pandora. Let the celebration begin!
Almost Sangria Time!
Pour Sangria into the container you will use to serve it. Add one sliced navel orange, 2 thinly sliced green apples, one pint of blueberries, lemon and lime juice to taste. We reserved 1 blood orange sliced and some blue berries to garnish each glass for serving. Yummy -- and we don't even like sangria!
Day of the Celebration -- 7PM
But first, uncover the roast and turn the oven temperature up to 450. Now, we celebrate!