RECIPE: Sangria

RECIPE: Sangria


What is more perfect on a hot summer’s night in Spain, or Chicago, than a refreshing glass of Sangria? Fruity, flavorful, fresh nothing says festive like this delicious, fun drink! Have your own secret recipe? We’d love to taste it! Or, try one of our favorite recipes below.

Sangria is a special drink, because the wine and brandy made from Spanish grapes and the local fruit are the base of this delicious drink. Everyone’s recipe is a little different, with some people adding fresh melecotón (peaches) when they are in season, while others swap out normal brandy for peach brandy. Remember to plan ahead so the Sangria has time to absorb all the great fruit flavors!

2 apples (try pears instead or use both)
2 oranges
½ c Cardenal Mandoza Spanish Brandy*
¼ c Caballero*
¼ c sugar
2 bottles dry Spanish red wine*
1 can or sparkling soda water (optional)

* Note: These items are available in the market at The Spanish Square

Cut the fruit into cubes or slices and put in a large bowl. Mix everything together except for the sparkling soda water and pour over fruit.  Let sit covered over night (if you are in a rush min. 2 hrs).  To serve, pour into glasses over ice with the fruit. Top it off with the soda water for a refreshing Sangria sure to impress all of your friends and family!

RECIPE: Gilda – Pronounced “Heel-da”

[fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”][fusion_text]The gilda is one of the simplest tapas to make. It is actually a pintxo (peen-cho) that originated in Pais Vasco, in the Basque Country. You will see these in most bars if you visit San Sebastian!

Ingredients   –    For one gilda:

  • 2 guindilla peppers*
  • 2 pitted green Spanish olives*
  • 1 Spanish anchovy* or ½ if large
  • Skewer* or toothpick
  • Olive oil*

These are really simple to make. Buy all the ingredients by the jar and just start putting them together on skewers until you run out . . .or have desired amount of gildas.

Place the ingredients on the skewer in this order:

  • First one olive,
  • Then, one end of the anchovy.
  • Next, place two guindilla peppers with the stems removed.
  • Put the other end of the anchovy on so it wraps around the peppers.
  • Finish it off with one more olives.

When you have completed all of your gildas arrange them on the plate and drizzle a little olive oil over them and enjoy!

*All are available for you in The Spanish Square Market[/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

RECIPE: Pimiento de piquillo relleno

Known as stuffed piquillo peppers in english, the pimiento de piquillo is probably one of the most widely used vegetable preserves in Spain, and for good reason. This perfect tapa sized pepper is fun to fill and delicious to eat!

 Ingredients            

  • 4 whole pemientos del piquillo*
  • 1 can of Spanish tuna*
  • Mayonnaise
  • 1 hardboiled egg
  • 4 small cooked peeled and deveined shrimp

 (optional)

  • Sea salt* and pepper to taste
  • Salsa rosa*

Take four piquillo peppers out of the jar and gently rinse and pat dry. Mix the tuna with the mayonnaise so it is moist to the desired consistency. Add salt and pepper to taste. Chop the hardboiled egg and set aside. Stuff each piquillo pepper with tuna salad. Top with chopped hardboiled egg and one shrimp. Place your peppers in a circle with the point of the pepper towards the center or plate them separately. Don’t forget to add the salsa rosa on the side!

*All are available for you in The Spanish Square Market

RECIPE: Rulo de cabra con membrillo – Goat cheese with quince paste

[fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”][fusion_text]The saltiness of rich creamy goat cheese accompanied by the sweet membrillo fruit is a classic in Spain. This spreadable tapa goes great with your favorite toasted bread or picos and is always a crowd pleaser.

Ingredients

  • Rulo de cabra* – Goat Cheese
  • Olive oil*
  • Flour
  • Membrillo* – quince paste
  • Picos,* crackers or bread
  • Candied walnuts* (optional)

Slice goat cheese into 1 inch pieces, do not take off the outer layer, this will hold it together when it is heated. Lightly dust the slices of goat cheese in flour and place in the freezer for about 15 minutes. While you are waiting for the cheese in the freezer slice or scoop some pieces of membrillo so you have enough to go with the cheese. Arrange them on the board or serving plate leaving room for the rulo de cabra. Put a medium frying pan on medium heat and drizzle lightly with olive oil. Place the medallions of goat cheese in the pan and cook each side for about 2 minutes or until it is heated all the way through.

Place the cheese on the board or serving plate and add candied walnuts. Serve with your choice of picos, crackers or bread and enjoy!

*All are available for you in The Spanish Square Market[/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

The Spanish Square Market, Tapas Bar Aims To Create Community in Lakeview – DNAinfo

By Ariel Cheung | March 12, 2015 5:42am
@arielfab

[fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”] Manuel Moreno (l.) and wife Mara Baer drew inspiration from Spanish plazas like the Plaza de la Corredera in Córdoba when developing The Spanish Square Manuel Moreno (l.) and wife Mara Baer drew inspiration from Spanish plazas like the Plaza de la Corredera in Córdoba when developing The Spanish Square

SOUTHPORT CORRIDOR — After leaving Spain two years ago for Lakeview, newlyweds Mara Baer and Manuel Moreno scoured their new neighborhood for traditional Spanish spices and dishes.

“We would always say, ‘I miss Jamon Iberico, or I can’t believe they don’t have this product here,'” Baer told DNAinfo Chicago.

Now, the couple aim to fill that void with The Spanish Square, a new Spanish market and tapas bar set to open in early summer.

The 1358 W. Belmont Ave. location, which was formerly El Pacifico, is currently undergoing renovations on “almost every surface,” Baer said. The couple hope The Spanish Square will foster a sense of community by hosting wine tastings, flamenco dancing and paella nights.

As for the market and tapas bar, the key will be the authentic Spanish ingredients, Baer said. From saffron to olives and peppers, items will be imported from Spain. The tapas bar will offer hot and cold selections that can be eaten at the market or taken home.

“It’s just really exciting to see it all come together. Every time a sample shows up of something we’re going to have, it’s so fun to realize we used to buy it in the market. I can’t believe we will have it here in Chicago,” Baer said.

Baer and Moreno met in his hometown, Sanlúcar de Barrameda, in the southern Andalucia area. The couple shared a passion for food and travel from the start, and decided to move to Chicago to “go after our dream,” Baer said. “We’re just really happy we get to bring a part of the beautiful Spanish culture and share it with everyone here in Chicago.”

Read original article at:

http://www.dnainfo.com/chicago/20150312/lakeview/spanish-square-market-tapas-bar-aims-create-community-lakeview[/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]