Sunday, February 8, 2009

Tapas, Franco-American style

Our friends Paul and Jen hosted a really fun “Around the World” tapas party last weekend. Each couple was supposed to pick a country to represent and make a corresponding tapa.
Our original plan was Swedish meatballs with lingonberries, but I’ve never made them before and Morgan wasn’t up to cooking. I fortuitously found some more crab in our freezer from last summer's catch — I mistakenly thought it had all been used on the whiskey crab soup a couple months ago — and decided to try my hand at mini crab quiche using my regular crab quiche filling. I did top each quiche with a pinch of pungent shredded parmesan, too, (not in the original recipe) which added a nice nutty flavor and pretty deep-brown finish. Since France was already taken with Jen’s mouth-watering boeuf bourguignon — seriously, I’m drooling a little just thinking about it — we said the quiche were Franco-American and went with the good ol’ U.S. of A.

I know any baking aficionados may have an attack over this, but I really can’t tell a big difference between store bought pie crust and homemade, so I bought some refrigerated dough, cut circles with a large wine glass and pressed the crust into a 24-count mini muffin tin. The glass was the perfect size to make a nice edge around each top to hold in the filling. Plus, who doesn’t enjoy a little extra crust? I used about two and a half crusts for the entire pan. Since most boxes come with two crusts, make sure to buy two boxes if you try this.

4 comments:

jenny said...

Looks really nummy! Every time I read your posts that include dungeness crab meat- I get nostalgic. I

Emily said...

They were so good! Don't tell Morgan but I'd take your crab quiche over Swedish meatballs any day!

Missy said...

You and you alone have made me a fan of crab. Well, crab inside of things anyway. LOVED those minis!

Jen said...

These were adorable and soooooo yummy! That was so much fun!