Marinated Olives and Manchego

Serves: 3

Ingredients

• 1 cup kalamata olives, rinsed
• 1 cup manzanilla olives, rinsed
• 1 cup diced Don Juan manchego cheese
• 1 teaspoon minced lemon rind
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon dried thyme
• 1 teaspoon coarsely ground black pepper
• 1 teaspoon crushed red pepper
• 1/3 cup Del Destino extra-virgin olive oil
• Picas or breadsticks optional

Preparation

Toss all ingredients together gently. Place covered in glass bowl or container and refrigerate for 24 hours for optimal flavor. Serve with picas or breadsticks.

Goat Cheese Stuffed Piquillo Peppers

Serves: 6-8
Perfect to serve as a tapas

Ingredients

• 8 to 9 ounces Don Wine goat cheese, at room temp
• 2 Piquillo peppers, jarred, finely chopped
• 14-16 whole Piquillo peppers, jarred
• Reserve 1 to 2 tablespoons of the liquid in which the piquillo peppers are packed
• 1/3 cup Del Destino extra-virgin olive oil
• 4 large garlic cloves, thinly sliced
• Fresh Basil Oil (optional)

Preparation

1. Preheat oven to 350 F.
2. Place the goat cheese in a bowl, add the chopped piquillo peppers and their liquid and mash them together. Stuff the whole piquillo peppers three-quarters full with the cheese mixture.
3. Place the olive oil and garlic in a large convention proof skillet that can accommodate all the stuffed peppers in one layer and heat over medium-low heat until the garlic is very fragrant but not browned, 1 to 2 minutes. Add the stuffed peppers and cook for 1 minute on each side.
4. Transfer the skillet to the oven and bake until the peppers are hot and the cheese is very soft, about 15 minutes. Let the peppers cool to warm.
5. To serve, using a spatula, transfer the stuffed peppers to a large white serving platter and drizzle the garlic oil from the skillet over them. If desired, decoratively drizzle the basil oil on top and serve.

Fried Goat Cheese & Heirloom Tomato Toasts

Serves: 4

Ingredients

• 4 ounces Don Juan goat cheese with rosemary
• ¼ cup flour
• 1 pinch of salt and pepper
• 1 egg
• ½ cup panko bread crumbs
• ¼ cup Del Destino extra virgin olive oil
• 4 thick slices multi-grain bread, toasted
• 1 avocado
• 2 heirloom tomatoes
• Saffron

Instructions

1. Slice your 4ounces. of goat cheese into four even thin pieces. Place them on a piece of cling wrap and seal. Freeze them for at least 2 hours or until solid.
2. In a shallow bowl combine the flour, salt and pepper. In a second bowl whisk the egg and in a third seperate bowl add your panko bread crumbs.
3. Remove the goat cheese pieces from the freezer and one at a time dip them in the flour, then egg and lastly panko bread crumbs, being sure to coat all sides evenly.
4. In a small skillet over high heat, add 2 tablespoons of olive oil and swirl around to coat the pan. Add two of the breaded goat cheese pieces to the hot oil. Turn the pieces after 40-60 seconds on each side, or golden brown. Be sure and fry each side, including the edges, well so the goat cheese doesn't run out. Place the fried goat cheese on a paper towel.
5. Repeat the process by adding the remaining olive oil and goat cheese pieces to the pan.
6. Meanwhile, top each toasted piece of bread with slices of avocado, tomato, fried goat cheese, pinch of Saffron and a tablespoon of balsamic reduction. Serve immediately.

Americanized Tortilla Espanola — Spanish Omelet

Serves: 8

Ingredients

• 1 pound of potatoes
• 1 onion, preferably white
• 1 red pepper (sliced)
• Half cup of Del Destino extra-virgin olive oil
• 6 eggs
• 3 tablespoons chopped flatleaf parsley
• San Simon cheese, sliced

Instructions

1. Scrape the potatoes or leave the skins on, if you prefer. Cut them into thick slices. Chop the onion.
2. Heat the oil in a large frying pan, add the potatoes, onion and peppers stew gently, partially covered, for 30 minutes, stirring occasionally until the potatoes are softened. Strain the potatoes and onions through a colander into a large bowl (set the strained oil aside).
3. Beat the eggs separately, then stir into the potatoes with the parsley and San Simon and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan. Tip everything into the pan and cook on a moderate heat, using a spatula to shape the omelet into a cushion.
4. When almost set, invert on a plate and slide back into the pan and cook a few more minutes. Invert twice more, cooking the omelet briefly each time and pressing the edges to keep the cushion shape. Slide on to a plate and cool for 10 minutes before serving.

Croquetas de Jamon

Serves: 6

Ingredients

• 2 tablespoons Del Destino olive oil, plus extra for deep-frying
• 4 tablespoons unsalted butter
• 3 heaping tablespoons all-purpose flour
• 1 1/2 cups whole milk, heated
• 3 ounces Don Juan jamon serrano, finely chopped
• Salt
• 2 eggs
• 2 tablespoons fine dried bread crumbs
• 2 ounces Don Juan Young Mahon – add into preparation

Preparation

1. Lightly oil a shallow 8-inch square dish.
2. In a saucepan, heat the 2 tablespoons olive oil and the butter over medium heat. When the butter has melted, add the flour and, using a wooden spoon or whisk, mix well. Continue to stir or whisk for about 2 minutes, or until the flour is well blended.
3. Add 1/2 cup of the milk and increase the heat to medium-high. Bring the mixture to a boil and add the remaining cup of milk. Cook, stirring constantly with the spoon or whisk, for about 5 minutes, or until the mixture begins to thicken. Decrease the heat to medium and cook, stirring constantly to prevent lumps from forming, for about 10 minutes, or until thickened.
4. Add the Don Juan jamon serrano, season lightly with salt (remember, the ham is already salty), and the Don Juan Young Mahon and stir until evenly distributed. Cook for 1 minute longer and then pour the contents of the pan into the prepared dish. Spread the mixture evenly. Let cool down for a bit and then cover and refrigerate for at least 2 hours, but preferably overnight to allow the mixture to set.
5. Break the eggs into a bowl and beat lightly until blended. Spread the bread crumbs on a dinner plate. With 2 spoons, shape the béchamel-ham mixture into walnut-sized croquettes. Roll each croquette in the bread crumbs, shaking off any excess crumbs, and then dip into the beaten egg. Lift each croquette from the egg and roll it again in the bread crumbs, coating it evenly. Lay the croquettes in a single layer on a platter. Refrigerate for 30 minutes before frying.
6. Pour the olive oil to a depth of about 2 inches into a wide, deep, heavy pot and heat over high heat. When the oil is almost smoking, slip 5 or 6 croquettes into the oil, pressing on them gently with a slotted spoon to submerge them, and fry, turning them gently, for about 2 minutes, or until they are golden on all sides. Using the slotted spoon, lift out the croquettes, holding them briefly over the pot to allow the excess oil to drain, and transfer to an ovenproof platter lined with paper towels to drain further. Keep the croquettes warm in a low oven. Fry the rest of the croquettes in the same way, always making sure the oil is very hot before adding more croquettes. When all the croquettes are fried, arrange on a platter and serve immediately.

Bean Salad with Oil and Lemon Dressing and Manchego

Serves: 4-5

Ingredients

• 3 garlic cloves
• 3-4 Cups of Beans, drained, canned or fresh.
• Use any of the following beans or any combination of the following beans:
  • Black, Kidney, White, Green, Pinto, Edamame beans
• ½ Cup of Del Destino extra virgin olive oil
• Zest and juice (2-3) lemons or lemon juice
• ½ Cup of fresh parsley
• 1 Cup chopped celery
• 1 Cup chopped Red or Yellow Onion
• ¾ Cup shaved Don Juan Manchego, to sprinkle on salad

Preparation

1. Over a low heat in a small pan saute garlic for a couple minutes, do not let it brown or bubble a lot. You are removing that strong burning flavor of raw garlic. Mix all the ingrediants together including the garlic and warm oil. at this point if you want more olive oil or lemon juice add some.
2. Add salt and pepper to your taste.
3. Refrigerate for at least 4 hours. Serve cold.

Fried Eggplant Stack with Melted Manchego and Allioli

Serves: 4

Ingredients

• 2 cups Del Destino Balsamic Vinegar
• 2 teaspoons honey
• ½ cup Allioli
• ¼ teaspoon coarsely ground black pepper
• 3 medium Globe eggplants, sliced ¼-inch thick (you will need 12 equal slices)
• Bread crumbs
• ½ cup pure canola oil
• 8 ounces coarsely grated Don Juan Manchego cheese aged 6 months
• Salt and freshly ground black pepper
• 2 tablespoons finely chopped fresh oregano leaves
• Oregano leaves, for garnish
• Calabrian chile oil, for garnish

Preparation

1. Put the balsamic vinegar in a medium saucepan over high heat and cook until reduced to ½ cup Stir in the honey, the Allioli and ¼ teaspoon of coarsely ground black pepper and transfer to a bowl. The glaze can be made 2 days in advance and refrigerated then brought to room temperature before using.
2. Eggplant: Heat oil in a large skillet over medium-high heat. Dip eggplant slices in egg, then in crumbs, and place in hot oil. Fry 2 to 3 minutes on each side, or until golden brown. Drain on paper towels.
3. Divide the cheese over 8 of the eggplant slices and top the cheese with the chopped oregano. Stack the eggplant slices to make four 2-layer stacks and top each stack with the remaining eggplant slices. Preheat oven to 350. Use a baking sheet, bake eggplant in the oven for a few minutes, until the cheese has melted.
4. Remove the stacks to a large dinner plate and drizzle with some of the balsamic glaze and garnish with some of the chopped oregano and chile oil.

Grilled Serrano Ham and Manchego Sandwich

Serves: 4

Ingredients

• 8 slices ciabatta
• 4 Tablespoons unsalted butter, at room temperature
• 5-6 ounces semiaged Don Juan Manchego cheese, thinly sliced – Use 4 Month
• 1/4 pound sliced serrano ham (8 slices)
• 1/4 pound Don Juan Quince Paste, cut into 4 thin slices

Preparation

1. Spread a little butter on each slice of bread. Place 4 slices, buttered side up, on a work surface. Layer with the Manchego slices, covering it completely. Place 2 slices of ham on each sandwich, and then 1 slice of Quince Paste. Top the sandwiches with the remaining bread slices, buttered side up.
2. In a large frying pan or griddle over medium-high heat, add the sandwiches, buttered side down, and then spread the tops with the remaining butter. Cook until the undersides are golden brown, 4-5 minutes. Using a spatula, turn the sandwiches, then press down for 20-30 seconds. Cook until golden brown on the second side, about 4 minutes longer.
3. Transfer to individual plates or a platter. Cut into halves or quarters and serve at once.

Asparagus and Manchego Cheese Paella

Serves: 8

Ingredients

• 1/2 cup Del Destino extra virgin olive oil
• 3 skinless, boneless chicken breasts, cut into chunks
• 1 large onion, chopped fine
• 4 cloves garlic, minced
• 1 1/2 cups Bomba (short grain) rice
• 2 cups broccoli florets, cut into bite-size pieces
• 1/4 teaspoon powdered saffron
• 8 ounces uncooked shrimp14 ounces canned asparagus tips
• 1 large onion, finely chopped
• 1 red bell pepper, seeded and ribs removed, cut into ½-inch chunks
• 1 green bell pepper, seeded and ribs removed, cut into ½-inch chunks
• 4 ripe tomatoes, peeled and chopped
• 3 1/4 cups chicken broth
• Salt and pepper, to taste
• 3/4 cup grated 12 month Don Juan Manchego cheese

Preparation

1. Heat the oil in a paella pan over medium heat. Cook the chicken until browned on all sides. Remove the chicken from the pan and transfer to a dish.
2. Add the onion and garlic to the paella pan, and cook for 2 minutes. Add the rice, broccoli, both saffron, shrimp, onions, peppers, tomatoes and cooked chicken broth.
3. Reduce the heat to medium, cover, and cook for a further 20 minutes.
4. Mix in the asparagus tips and salt and pepper to taste. Cook for a further 5 minutes or until the chicken and rice are tender and the broth has been absorbed.
5. Remove the pan from the heat, sprinkle with the Manchego cheese, and serve.

Chocolate-Covered Almond Cake

Serves: 15 - 20

Ingredients

• 1 ½ cups blanched whole Don Juan Marcona almonds
• 1 cup sugar
• 4 large eggs, at room temperature
• 1/3 cup all-purpose flour
• ¼ cup light olive oil
• ¼ cup whole milk
• 2 teaspoons grated lemon zest
• ½ teaspoon ground cinnamon
• Unsalted butter, for greasing the pan

• ¾ cup dark rum
• ½ cup sugar

• ½ cup heavy (whipping) cream
• 6 ounces best-quality bittersweet (at least 70 percent cacao), grated in food processor

Preparation

1. Make the almond cake: Place the almonds and ½ cup sugar in a food processor and process until very finely ground.
2. Place the eggs in a warm mixing bowl and, using an electric mixer, beat them until fluffy, about 1 minute. Add the remaining ½ cup sugar and continue beating at high speed until the eggs are pale yellow and approximately triple in volume, 3 to 4 minutes. Working in batches, beat the almond mixture and the flour, alternating with the olive oil and milk. Stir the lemon zest and the cinnamon.
3. Position a rack in the center of the oven and preheat the oven to 350 degrees. Line the bottom of a 9 inch springform pan with a circle of waxed paper. Generously butter the paper and the sides of the pan.
4. Scrape the batter into the prepared springform pan and tap it on a counter to level the batter. Bake the cake on the center rack until a cake taster or toothpick inserted in the center comes out clean, about 45 minutes. Let the cake cool on a rack for about 20 minutes.
5. While the cake is cooling, make the rum syrup: Place the rum and sugar in a small saucepan. Add ½ cup water and heat, stirring, over medium heat until the sugar is completely dissolved, about 2 minutes.
6. Run a thin knife around the side of the cake to loosen it, then remove the side of the pan. Invert the cake onto a plate and remove the bottom of the pan and the waxed paper. Prick the cake all over with a fork and generously brush it with the rum syrup, waiting for the syrup to be absorbed before brushing on more. Cover the cake loosely with plastic wrap and let stand for about 1 hour to fully absorb the syrup.
7. Make the chocolate ganache: Place the cream in a small, heavy saucepan and heat it over medium heat until it is hot but not boiling, and it begins to bubble around the edge. Place the chocolate in a metal bowl and pour the hot cream over it all at once. Let the cream stand while the chocolate melts, 2 to 3 minutes. Using a rubber spatula, slowly stir the chocolate mixture in a circular motion, starting at the center of the bowl and working your way out to the side. Be careful not to stir too vigorously, or you will add too much air to the ganache. Keep stirring until all the chocolate is melted and completely blended with the cream. Let the ganache stand at room temperature until thickened but spreadable, about 1 hour.
8. Place the cake on a cake platter, spread the ganache generously over the top and the sides, and chill for 30 minutes to 1 hour before serving. Makes 1 9-inch cake.

Stuffed French Toast with bits of Fig Cake and Cream Cheese

Serves: 3-6

Ingredients

• 1 loaf braided Challah bread, cut into 6 (1 1/2-inch thick) slices
• 8 ounces cream cheese, softened
• 1/4 cup Don Juan Quince Paste (strawberry jam can be used as an alternative)
• 1 Don Juan fig cake
• 1/2 teaspoon lemon zest
• 1/2 cup fresh blueberries, plus more for garnish
• 1 cup whole milk
• 1 tablespoon unsalted butter, melted, plus 2 tablespoons not melted
• 1 tablespoon brown sugar
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 3 large eggs
• Powdered sugar, for dusting
• Maple syrup, for serving

Preparation

1. Using a paring knife, cut through the bottom crust of each slice of bread horizontally, to create a pocket that your fruit filling can be stuffed into.
2. In a small mixing bowl, combine the softened cream cheese, Don Juan Quince Paste, slivers of Don Juan Fig cake and lemon zest. Fold in the blueberries. Place the mixture into a re-sealable bag, set aside. (When you are ready to stuff the bread you will snip off a corner of the bag and pipe the filling in).
3. In a baking dish, whisk together the milk, 1 tablespoon melted butter, brown sugar, vanilla, cinnamon and eggs.
4. In a large, heavy-bottomed skillet melt the 2 tablespoons butter over medium heat.
5. Using the re-sealable bag as a pastry bag, stuff each slice of bread with about 2 tablespoons of the cream cheese mixture. Once the slices are stuffed, place each slice into the milk and egg mixture for about 10 seconds per side.
6. Once the slices are coated with the custard base, place them into the skillet to brown. Work in batches.
7. Cook each slice of stuffed French toast until golden brown, 4 to 5 minutes per side. If cooking a large batch, transfer the cooked French toast to a baking sheet and keep warm in a 200 degree F oven while you cook the rest of the slices. Repeat the process with the remaining French toast. Serve warm, topped with extra berries, powdered sugar and maple syrup.

Bacon Wrapped Dates with Young Mahon

Ingredients

• 1 lb. Sliced bacon, cut in half
• (4)oz. Don Juan Young Mahon
• (1) lb. pitted dates

Preparation

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Slice dates in half, and open them up. Pinch off pieces of Mahon Cheese, and place them into the center of the dates. Close the halves of the dates, and wrap a half-slice of bacon around the outside. Secure each one with a toothpick. Arrange in a baking dish or on a baking sheet with sides to catch any grease.
3. Bake for 30 to 40 minutes in the preheated oven, or until the bacon is crisp. Turn dates over after the first 20 minutes for even cooking.