In honor of the Catalunian love of tapas, (to read about Dining in Barcelona, click here) the following wing meal is designed to open with three well known appetizers. Consider the possibility of serving the tapas (appetizers) at a buffet table, with small glasses of sherry, and then moving on to the table only when the soup is served. The meal is designed for a festive party of between 16 - 20. To produce smaller portions, simply reduce the quantities of the ingredients proportionately.

Lamb Meatballs in Brandy Sauce
Albondingas con Salsa Cognac

3 kilos lamb, ground
6 eggs 3/4 cup parsley, chopped
16 - 20 cloves garlic, minced
salt to taste
6 Tbsp. coarsely ground pepper
3 cups bread crumbs
3/4 cup dry red wine
6 Tbsp. olive oil
3 medium onions, chopped finely
3/4 cup brandy or Cognac
3 cups beef stock
6 Tbsp. tomato sauce

In a mixing bowl combine the lamb, eggs, parsley, garlic, salt and pepper. In a separate bowl soak the bread crumbs in the wine and then add these to the meat mixture. By hand mix together thoroughly and then form meatballs about 3 cm in diameter.

In a large skillet heat the oil and in this brown the meatballs on all sides. Add the onion and continue to saute until the onion is translucent. Pour in the brandy, let heat for a few moments and flame carefully. Stir until the flames are extinguished, add the stock and tomato sauce and correct the seasoning with salt to taste. Cover and cook over a medium-low flame until the meatballs are done (about 40 minutes). Serve hot.

Stuffed Mushrooms
Champinones Rellenos

1 1/2 kilos large mushrooms
lemon juice as required
1 1/2 cups butter
3/4 cup onion, chopped finely
4 - 6 cloves garlic, minced
1/2 kilo ground beef or veal, ground finely
salt, pepper and paprika to taste
3/4 cup bread crumbs
1 Tbsp .Spanish brandy, Cognac or other good brandy
3 Tbsp. parsley, chopped finely
3 Tbsp. pine nuts, chopped finely

Separate the mushroom stems and caps. Reserve about 11/2 cups of the stems and chop these finely. Sprinkle the caps on both sides with lemon juice.

In a large heavy skillet heat 1/2 cup of the butter and in this saute the onion and garlic until the onion is translucent. Add the meat and cook, sprinkling generously with salt, pepper and paprika until the meat loses its color. Add the mushroom stems and saute for 3 - 4 minutes longer. Remove from the flame, add the bread crumbs, brandy, parsley, pine nuts and more salt, pepper and paprika if desired. With this mixture fill the mushroom caps and dot with the remaining butter. Bake in a medium oven for 15 minutes. Serve hot.

Shrimp Pancakes
Tortillitas de Camarones

olive oil as required
3 large onions, chopped finely
1 cup minced parsley
3/4 tsp. hot paprika
1 cup + 2 Tbsp. flour
1 Tbsp. baking powder
1 Tbsp. salt or more to taste
3/4 kilo shrimps, shelled and chopped finely
1 Tbsp. salt or more to taste

In a large heavy skillet heat 1/4 cup of the oil and in this saute the onion and parsley until the onion is translucent. Stir in the paprika and remove from the flame.

In a mixing bowl combine the four, baking powder, salt and enough water to make a liquid batter (about 3 cups). Add the sauteed onions and the shrimp.

In a heavy skillet heat enough oil to cover the pan 1/2 cm. deep. When the oil begins to smoke, drop in the batter by Tablespoons, flattening the pancakes into 5 cm. rounds with the back of a spoon that has first been dipped into the hot oil. Fry until lightly golden on both sides, turning once. Drain on paper toweling and serve immediately.

Sherry Consomme
Consome al Jerez

4 1/2 kilos beef shin bones, with meat on the bones
3 large onions, halved
3 large carrots, halved
3 medium leeks, white part only
1 large turnip, peeled
3 stalks celery, with leaves
2 large bouquets garni salt and pepper to taste
6 egg whites
6 Tbsp. dry sherry
spring onions, chopped, for garnish

In a medium oven brown the bones for 30 minutes, turning once. Transfer the bones and all the remaining ingredients except the egg whites, sherry and spring onions to a large, heavy kettle. Salt lightly, add 7 liters of water, stir, bring to a boil and skim off the foam. Simmer uncovered, skimming as necessary until the stock is reduced by about half (about 5 hours).

Strain the stock and return to the pot. In a large bowl beat the egg whites until firm but not stiff. Into this gradually pour the soup, mixing constantly. Return to the saucepan and cook over a low flame for 20 minutes, stirring often. Strain through cheesecloth, add the sherry and correct the seasoning with salt if necessary. To serve sprinkle over the spring onions.

Duckling with Pears
Pato con Peras

4 ducks, each about 2 kilo, quartered
8 slices onion, separated into rings
12 - 18 cloves garlic
4 - 6 bay leaves
2 cups chicken stock
1/4 cup olive oil
4 medium onions, chopped coarsely
1 cup raisins
1/2 cup pine nuts
1/4 cup parsley, chopped finely
16 small pears, peeled, with stems intact
1/4 cup aguardiente, grappa or marc
2 cups sugar

Place the duckling quarters in a roasting pan, skin side up and arrange around these the onion rings, half the garlic and the bay leaves. Prick the duckling pieces with the tines of a fork and bake in a medium oven for 1 hour. Transfer the duckling to pre- heated platters. Pour off the fat, discard the onion and deglaze the roasting pan with half the stock. Reserve the pan juices.

In a large shallow casserole heat the oil and in this saute the chopped onion and remaining garlic, finely chopped, until the onion is translucent. Add the raisins, pine nuts, parsley and pears and cook for 5 minutes, turning the pears occasionally. Stir in the remaining stock and the aguardiente, cover and simmer gently for 15 minutes. To the casserole add the duckling quarters and the reserved pan juices. Cover and continue cooking 45 minutes longer. Remove the pears to a preheated platter and stand them upright.

In a small skillet heat the sugar together with 3/4 cup water and stir constantly until the sugar is lightly caramelized. Immediately pour the sugar syrup over the pears. Serve the duckling quarters with the pears immediately. Serve with spiced potatoes and red cabbage and apples on separate plates (recipes follow).

Chocolate Sherry Chiffon
Creme Jerez

45 gr. unflavored gelatin
3 cups cream sherry
3 cups milk
350 gr. unsweetened chocolate, grated
3/4 cup hazelnuts, ground finely
6 eggs, separated
3 1/4 cups sugar
1 Tbsp. vanilla extract
1 1/2 cups sweet cream

In a cup dissolve the gelatin in 1 cup of the sherry. Transfer the mixture to the top of a double boiler together with the milk and chocolate. Over boiling water, stirring regularly, heat the mixture until the chocolate is completely dissolved and the mixture smooth throughout. Add the hazelnuts, remove from the heat and let cool, stirring occasionally.

In a small bowl beat together the egg yolks and 21/4 cups of the sugar. Add the vanilla and beat in. Add the remaining shery and stir this mixture into the cooled chocolate mixture.

Beat the egg whites together with the remaining sugar until the mixture is stiff. In a separate bowl beat the sweet cream until stiff. Into the whipped cream stir the chocolate mixture and then gradually fold in the egg whites. Mix gently but thoroughly to eliminate all lumps. Pour the mixture into 6 individual dessert dishes and refrigerate until well set.

© Daniel Rogov