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Laura Hunt

Cooking for Couples

Tapas Table
Another great recipe from Blue Heron Catering which was prepared for A Very Special Day. Invite your friends and celebrate!

Lemon Aioli:
1 cup dry white wine
2 egg yolks
4 teaspoon lemon juice
1 ½ teaspoon finely chopped garlic
½ teaspoon salt
pinch white pepper
pinch cayenne
2 cups light olive oil
1 ½ Tablespoon water

Romesco Sauce:
2 medium tomatoes
2 large red bell peppers
10 cloves garlic
2 small red dried chilies
1 cup water
6 tablespoons red wine vinegar
2 slices white rustic bread
½ cup olive oil
20 blanched almonds

The centerpiece of this tapas course is the Romesco Sauce and Aioli. Put each item in colorful bowl: small ones if you are serving it on the dining tables or larger ones for a buffet.

Chef One:
Prepare Aioli:
Put egg yolks, lemon juice, garlic, salt, pepper and cayenne in the work bowl fitted with the metal blade and with the motor running add the oil drop by drop until the yolk has absorbed the first ¼ cup of oil. Add the remaining oil a bit more rapidly in a slow steady stream. Salt to taste. Makes 2 ½ cup

Chef Two:
Prepare the Romesco
With an oven pre-heated to 375o roast the tomatoes and red bell peppers until the skins brown and are easily removed. Skin and seed the tomatoes and peppers. Soak the chilies in water until soft, about 5 minutes. Cut the bread into rough cubes. Fry the bread in the oil until lightly brown. Add a bit more oil if needed and toast the almonds until light brown.

Chef One:
Start preparing the other goodies:
Toast baguette rounds and rub with a half clove of raw garlic.
Peel prawns leaving the tail section. De-vein. Poach or roast until just translucent.

Chef Two:
Finish the Romesco
Give the food processor a quick rinse, {a thorough cleaning is not needed as a little aioli in the romesco is fine}. Take all of the prepared Romesco ingredients, purée until fairly smooth, adding olive oil or a bit of water to achieve the desired texture. Add salt and freshly ground black pepper to taste.


  • Using a vegetable peeler create shavings of a good aged Manchego cheese.

  • Take medallions of Spanish goat cheese, top with finely chopped parsley and olive oil

  • Thin slices of Serrano ham (similar to Prosciutto but worth seeking out)

  • Toast Marcona almonds in olive oil and toss with kosher salt

  • Cut wedges of Yukon Gold potatoes, sprinkle with olive oil, paprika and herbs, roast until brown

Suggested wines:
Spanish wines are fun to explore and are reasonably priced.
First choice is a dry Fino or nutty Amontillado Sherry, Lustau is a good maker. Try a lively Spanish Rioja for red, or an Albariño if you prefer a white.

Bon Appetit!

More Cooking for Couples

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