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HOST A SUMMERTIME TAPAS PARTY
By Jennifer Matthews
If you’re tired of the standard barbecue fare for your summer get-togethers, why not try something more exotic, with a Spanish theme? Tapas—the tiny, tasty tidbits that are typically served with a glass of wine in Spanish bars—are fun, easy, and work well for both small and large gatherings.
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Recommended reading: Tapas: The Little Dishes of Spain Easy Tapas: Spanish Snacks to Serve With Cocktails |
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The atmosphere
The beauty of serving tapas is that they can be served almost anywhere: Poolside, indoors if the weather isn’t ideal, even on the front porch. You can modify your serving plan based on where you want to set up your party. If space is at a premium, then plan to serve the food cocktail-party style, enlisting help from a friend or two (or a couple of willing teens) to stroll with platters. If you have the room, set up your tapas buffet-style and allow your guests to serve themselves.
Lighting – Especially if your party will extend into the evening, lighting is key. Don’t rely on the moon or the porch light to set the mood for your party, though – use plenty of candles, string lights, torches and lanterns to bring a festive feel to your garden or porch.
Decor -- Think bright and colorful when it comes to your decorating scheme. Put away the fine dishes (and the paper plates) and set your table with colorful painted platters and clay plates (for tapas, the plates should be small). Fill simple vases or jugs with bright Gerbera daisies or other dramatic flowers, and offer drinks in chunky, rustic glassware. Import stores and chains like Pier 1 are great sources of these kinds of inexpensive pieces.
Music – Set the tone for your party with great background music. Suggestions: Pure Spain: Tapas by various artists; Charanga La Tapa by Charanga La Tapa; the soundtrack from the movie Frida; Spanish guitar compilations, or anything by Buena Vista Social Club.
The food
Tapas can be as simple as a few olives and chunks of good bread, or as complicated as homemade pasties or croquettes. Prepared offerings can be made ahead and frozen. Of course, not all (or any) of your food need to be homemade—there are a wide variety of frozen appetizers to please even the most discriminating palates. A good rule of thumb is to prepare as many main dishes as you have guests.
Start by setting out small dishes of stuffed olives, chunks of bread with olive oil for dipping, almonds, squares of good cheese, and an assortment of seasonal vegetables (serve these raw, with olive oil, lemons and coarse salt for guests to season as they please). Then you might want to put out chunks of grilled sausage, tiny crab cakes, stuffed clams, scallops, meatballs, and any other hot bites that appeal to you. Rachael Ray offers three easy tapas recipes that can be whipped up in under 30 minutes.
When it’s time for dessert, set out hot or iced coffee, some port, and a selection of small sweets—squares, mini cheesecakes, chunks of good chocolate, cheese and fruit.
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Mojitos by the pitcher 3 cups mint leaves 3 limes 9 oz. light rum 6 tsp. sugar 3 c. club soda To make: Quarter limes and squeeze juice into large pitcher. Add mint leaves and sugar, and “muddle” (crush using a muddler, the end of a rolling pin or back of a sturdy wooden spoon) together to release the oils in the mint. Add rum, and half of the squeezed lime sections (the rind adds the right amount of bitterness to the drink). Chill mixture until ready to serve. At party time, add club soda and gently stir. Pour into chilled, ice-filled glasses. |
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The drinks
There are a few fun cocktails you can serve with your tapas. Most are easily made by the pitcher, and will look pretty on your table. Try a pitcher of Summertime Tea Sangria, or a refreshing Mojito (see sidebar for pitcher proportions). Of course, the classic (and traditional) complement to Spanish tapas is a chilled glass of sherry. Be sure to offer lots of ice water and sparkling water as well, along with a non-alcoholic pitcher of your cocktails. Enjoy!
