Sweet piquillo peppers & caramelized onion relish

Piquillo Relish (250ml)

Roasted almonds, piquillo peppers & Spanish paprika

Romesco Sauce (250ml)

Spicy Spanish tomato & roasted garlic sauce

Brava Sauce (375ml)

Cheesecake, dulce de leche, marcona almonds, sea salt

Tarta de Queso

Served with hot dipping chocolate and vanilla mascarpone

Churros

Brandy soaked figs filled with almonds, mascarpone, and dipped in chocolate

Bombón de Higos

Crema Catalana

Pan Con Tomate

Spanish almonds salted and sweet with rosemary

Marconas

Olivas

Organic breads served with a side of Spanish EVOO

Pan y Aceite de Oliva

Assortment of the finest charcuterie from Spain

Tabla de Ibéricos

Tabla de Quesos y Embutidos

Dry cured pork sausage made with garlic and paprika

Chorizo Ibérico

Jamón Ibérico de Bellota

Iberian, cured pork sausage, seasoned simply with salt and pepper

Salchichón Ibérico

Jamón Serrano

Membrillo y Queso

Assorted Spanish cheeses, fruits and nuts

Tabla de Quesos

Finely chop the piquillo peppers and red onion. Mince the garlic.

Prepare ingredients

In a medium saucepan, heat the olive oil over medium heat. Add the chopped red onion and cook for 10-12 minutes, stirring frequently, until soft and caramelized.

Caramelize onions

Add the minced garlic and chopped piquillo peppers to the pan. Stir and cook for 2–3 minutes until fragrant.

Add garlic and peppers

Stir in the brown sugar, red wine vinegar, salt, and black pepper. Reduce heat to low and simmer for 10–15 minutes, stirring occasionally, until the mixture thickens and becomes jammy.

Add sugar and vinegar

Remove from heat and let the relish cool. Transfer to a clean jar or container. Store in the fridge for up to 2 weeks.

Cool and store

Piquillo peppers (roasted, jarred)

Red onion (finely chopped)

Olive oil

Garlic (minced)

Brown sugar

Red wine vinegar

Salt

Black pepper

If using raw almonds, toast them in a dry skillet over medium heat for 5–7 minutes, stirring frequently until golden and fragrant. Let cool.

Toast Almonds (if not already roasted)

In a food processor or blender, combine roasted almonds, piquillo peppers, garlic, smoked paprika, sherry vinegar, salt, and pepper.

Begin blending while slowly drizzling in the olive oil until the mixture is smooth but still slightly textured.

Taste and adjust seasoning with additional salt, vinegar, or paprika as desired.

Transfer the sauce to a container and let sit for at least 15 minutes before serving to allow flavors to meld.

roasted almonds

piquillo peppers (jarred, drained)

garlic cloves

extra virgin olive oil

sherry vinegar

Spanish smoked paprika

salt

black pepper

Preheat oven to 400°F (200°C). Place unpeeled garlic cloves on a baking sheet and roast for 15-20 minutes until soft and golden. Let cool, then peel.

Roast Garlic

Heat olive oil in a saucepan over medium heat. Add chopped tomatoes and cook for 10 minutes, stirring occasionally.

Sauté Tomatoes

Stir in smoked paprika, sweet paprika, cayenne pepper, and red chili flakes. Cook for 2 minutes to release flavors.

Add Seasonings

Add peeled roasted garlic cloves to the saucepan and stir to combine.

Add Roasted Garlic

Add white wine vinegar, sugar, salt, and black pepper. Simmer the sauce for 5 more minutes.

Simmer Sauce

Remove sauce from heat and allow to cool slightly. Transfer to a blender or use an immersion blender to puree until smooth.

Blend Sauce

Taste and adjust salt or spice as needed. Let cool completely before storing.

Adjust Seasoning

Garlic cloves (unpeeled)

Tomatoes (ripe, chopped)

Smoked paprika

Sweet paprika

Cayenne pepper

Red chili flakes

White wine vinegar

Sugar

In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until evenly combined and the texture resembles wet sand.

Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then remove and let cool.

Reduce oven temperature to 325°F (160°C).

In a large bowl, beat the softened cream cheese until smooth and creamy.

Add the sugar and continue to beat until well incorporated.

Mix in the sour cream and vanilla extract.

Add the eggs, one at a time, mixing on low speed until just blended. Do not overmix.

Pour the filling over the cooled crust and smooth the top with a spatula.

Tap the pan gently on the counter to release any air bubbles.

Place the pan on a baking sheet and bake for 55–65 minutes, or until the center is just set and slightly jiggly.

Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.

Remove from oven and allow to cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

Once chilled, spread the dulce de leche evenly over the top of the cheesecake.

Sprinkle the chopped Marcona almonds over the dulce de leche.

Finish with a light sprinkle of flaky sea salt.

Release the cheesecake from the springform pan and slice to serve.

Graham cracker crumbs

Unsalted butter, melted

Granulated sugar

Cream cheese, softened

Sour cream

Eggs

Vanilla extract

Dulce de leche

Marcona almonds, chopped

Flaky sea salt

In a medium saucepan over medium heat, combine water, butter, sugar, and salt. Bring to a boil and then remove from heat.

Stir in the flour all at once using a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.

Let the dough cool for 5 minutes. Then beat in the eggs one at a time, followed by the vanilla extract, mixing until smooth and glossy.

Transfer the dough to a piping bag fitted with a large star tip.

Heat vegetable oil in a deep pan to 375°F (190°C).

Pipe 4-6 inch lengths of dough into the hot oil, cutting with scissors. Fry a few churros at a time, turning occasionally, until golden brown and crisp, about 2-3 minutes per side.

Remove churros with a slotted spoon and drain on paper towels.

Roll warm churros in cinnamon sugar coating.

In a shallow dish, mix together granulated sugar and cinnamon until evenly combined.

In a small saucepan over medium heat, bring heavy cream to a simmer.

Remove from heat and add chocolate chips, whisking until smooth.

Stir in vanilla extract and a pinch of salt. Keep warm until ready to serve.

In a medium bowl, beat mascarpone cheese until smooth.

Add powdered sugar, vanilla extract, and heavy cream. Mix until light and fluffy. Chill until ready to serve.

Serve churros warm with hot chocolate dipping sauce and vanilla mascarpone on the side.

Water

Unsalted butter

All-purpose flour

Vegetable oil (for frying)

Ground cinnamon

Heavy cream

Semi-sweet chocolate chips

Mascarpone cheese

Powdered sugar

Place the dried figs in a small bowl and pour the brandy over them. Cover and let them soak for at least 1 hour, or overnight in the refrigerator for best flavor.

Soak the figs

In a small bowl, mix mascarpone cheese with powdered sugar and vanilla extract until smooth. Set aside.

Prepare the mascarpone filling

Drain the figs and gently pat them dry. Make a small slit on the side of each fig and stuff with one almond and about 1 teaspoon of the mascarpone mixture.

Stuff the figs

Place chopped dark chocolate and coconut oil in a heatproof bowl over a pot of simmering water (double boiler method). Stir until melted and smooth.

Melt the chocolate

Using a fork or dipping tool, dip each stuffed fig into the melted chocolate, coating it entirely. Allow excess chocolate to drip off.

Dip the figs

Place the dipped figs on a parchment-lined tray. Refrigerate for 20–30 minutes or until the chocolate is firm.

Set the chocolate

Dried figs

Brandy

Whole almonds

Dark chocolate (70% cacao or higher), chopped

Coconut oil

In a saucepan, combine the milk, heavy cream, lemon zest, and cinnamon stick. Bring to a simmer over medium heat, then remove from heat and let steep for 10 minutes. Strain to remove zest and cinnamon.

Infuse the milk

In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale.

Mix the egg yolks

Slowly pour the warm milk mixture into the egg yolk mixture while whisking constantly to temper. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until it thickens to a custard consistency (about 5–7 minutes). Do not boil.

Combine and cook

Remove from heat and stir in the vanilla extract.

Add vanilla

Pour the custard into individual ramekins and let cool at room temperature for 15 minutes. Then refrigerate for at least 2 hours, or until fully chilled and set.

Cool the custard

Sprinkle 1 teaspoon of granulated sugar evenly over the top of each chilled custard.

Add sugar topping

Using a kitchen torch, caramelize the sugar by moving the flame evenly across the surface until the sugar melts and forms a golden, crispy crust. Alternatively, place under a broiler for 1–2 minutes, watching carefully to avoid burning.

Caramelize

Let the caramelized sugar cool for 1–2 minutes before serving to allow it to harden into a crisp layer.

Serve

Whole milk

Egg yolks

Cornstarch

Lemon zest

Cinnamon stick

Preheat a grill pan or skillet over medium-high heat. Grill the bread slices for 1–2 minutes per side until golden and slightly charred.

Grill the Bread

Cut the garlic clove in half and rub the cut side over the surface of the warm grilled bread slices.

Rub with Garlic

Cut the tomatoes in half. Using the cut side, grate the tomato flesh into a bowl using a box grater, discarding the skins.

Grate the Tomato

Add the sea salt and 1 tablespoon of olive oil to the grated tomato. Mix well.

Season the Tomato

Spoon the seasoned tomato mixture generously over each slice of garlic-rubbed bread.

Top the Bread

Drizzle the remaining olive oil over the top of each slice before serving.

Finish with Olive Oil

rustic bread (e.g., ciabatta or country loaf)

ripe tomatoes

garlic clove

sea salt

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Preheat Oven

In a mixing bowl, combine Marcona almonds, olive oil, chopped rosemary, sea salt, and sugar. Toss until almonds are evenly coated.

Toss Ingredients

Spread the coated almonds in a single layer on the prepared baking sheet.

Spread on Baking Sheet

Roast in the preheated oven for 10–12 minutes, stirring once halfway through, until almonds are golden and fragrant.

Roast Almonds

Remove from oven and let cool completely. The almonds will crisp up as they cool. Serve or store in an airtight container.

Piquillo Relish (250ml)

Romesco Sauce (250ml)

Brava Sauce (375ml)

Tarta De Queso

Churros

Bombón De Higos

Crema Catalana

Pan Con Tomate

Marconas

Olivas

Pan Y Aceite De Oliva

Tabla De Ibéricos

Tabla De Quesos Y Embutidos

Chorizo Ibérico

Jamón Ibérico De Bellota

Salchichón Ibérico

Jamón Serrano

Membrillo Y Queso

Tabla De Quesos