“Taste of Europe” begins with Spain Sept. 1 at Barren River Lake State Park

   Barren River Lake State Resort Park will open its “Taste of Europe” dining series, Thursday, Sept. 1, from 5-9 p.m., with a “Taste of Spain” in the Driftwood Restaurant of the Louie B. Nunn Lodge.
   The cost of the buffet is $14.95, drink and tax are not included.
   The series will continue Sept. 15 with a “Taste of France,” Sept. 29 with a “Taste of Italy,” and Oct. 6 with a “Taste of Germany.”
“TASTE OF SPAIN” MENU  
Salads and Appetizers
Escalivada– a Catalan salad that consists of several types of grilled vegetables, such as eggplants, sweet red peppers, red tomatoes, and sweet onions. Once well cooked on the grill, those vegetables are peeled and sliced in strips, the seeds removed, and seasoned with olive oil and salt, and sometimes with garlic as well.
Tapas– A wide variety of appetizers.   
Soups
Gazpacho– A chilled soup made with chopped tomatoes, cucumbers, onions, peppers, and herbs.
Pipérade– a Basque dish typically prepared with onion, green peppers, and tomatoes sautéd in olive oil and flavoured with Espelette pepper.
Bread
Empanadillas– A Spanish or Latin-American turnover with a flaky crust and a spicy or sweet filling.
Side Dishes
Tumbet–  A traditional vegetable dish from Mallorca. Tumbet combines layers of sliced potatoes, aubergines and red bell peppers previously fried in olive oil.
Zarangollo– Scrambled eggs with zucchini, onion, and occasionally potatoes. frequently served in tapas bars in the area.
Pisto manchego-A dish made of tomatoes, onions, eggplant or courgettes, green and red peppers and olive oil. It is similar to ratatouille and is usually served warm to accompany a dish or with a fried egg and bread. It is also used as the filling for empanadillas and empanadas.
Entrees
Cocido extremeño-a rich stew of bacon, fowl, ham, meats, and vegetables
Paella– A saffron-flavored Spanish dish made with varying combinations of rice, vegetables, meat, chicken, and seafood.
Jamon Serrano– cured ham.
Pinchitos– a Moroccan influenced dish consisted of small cubes of meat threaded onto a skewer (pincho) which are traditionally cooked over charcoal braziers.
Desserts
Churro–   A dessert that consist of fried-dough pastry-based snacks, sometimes made from potato dough.
Flan– rich custard dessert with a layer of soft caramel on top, as opposed to crème brûlée, which is custard with a hard caramel top.
Tarta de Santiago–   An almond pie fillied with ground almonds, eggs and sugar. The top of the pie is usually decorated with powdered sugar, masked by an imprint of the Saint James cross.

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