I was insistent that living in a hotel for a month would not mean that we would need to cancel Tapas Monday. Yes, there occasionally have been Mondays where life got in the way of our candlelight dinner for two, but hotel life wasn’t going to be a barrier. For the first two Mondays we simply took tapas to a restaurant. We ordered shared plates and wine, had our individual tapas topics, and chose quiet, corner tables. By our third Monday at the hotel, I decided that I wanted to try and have tapas in our room.
I chose a simple game plan- charcuterie. Cheese, meat, pickled veggies, and bread are easy to serve in a hotel. Kind of. We had to make do with plastic knives to slice the cheese and sausage and plastic cups for the prosecco, but all things considered it was a success.
Whenever I choose charcuterie as our Tapas Monday menu, I try to incorporate something homemade, no matter how small. For the hotel version of this dinner I had the added difficulty of needing to make something in the microwave. The easiest thing that came to mind was some sort of fruit spread or sauce that could be served as a topping for the cheese or bread.
Raspberries (or blackberries) were the natural choice, as they break down easily with heat, provide a little bit of liquid, and thicken nicely without needing to add cornstarch. Having made this sauce, I may try it again when I have my normal kitchen. The taste of bourbon was a tad weak, but I was hesitant to add more bourbon and have the sauce thin out. Cooking on a stovetop I would be able to let the sauce simmer and boil off excess liquid but add more bourbon flavor.
Of course, once I have a kitchen again, I think my tapas menu is going to involve a whole bunch of cooking, using as many utensils and appliances as my heart desires.
- 1/2 pint raspberries
- 2 Tb. bourbon
- 1-1/2 Tb. sugar
- Combine raspberries, bourbon, and sugar in a microwave-safe bowl; stir.
- Heat on high for 1 minute.
- Stir, and heat on high for 1 more minute.
- Serve warm, or refrigerate until needed.