COCKTAIL PARTY FOR ONE

 

Home alone for New Year's Eve? A luxurious smoked trout timbale with spinach and a plate of hors d'oeuvres make a fine menu for one or more. Add cava. And hope for good things in 2021. 

How will you be spending New Year’s Eve? In this time of curfews and social distancing, most people will be celebrating—or commiserating, as the case may be—in the solitude of their own homes, with only closest family members. No revelry in the central plaza beneath the church clock tower, nor exchanging kisses; no conga dancing through the streets or sharing a drink from a bottle of bubbly. 

Ok, I confess, it’s several years since I have celebrated the year’s end in the plaza. I’m happy to curl up in my velour robe with something special for dinner and a small bottle of cava. I often fall asleep before the TV announces the midnight bells from the Puerta del Sol in Madrid. (This year, there will be no campanada—bell ringing—to reduce the throngs of merry-makers in this time of pandemic.)

Here are some suggestions for a cocktail party for one, or two. A selection of pintxos to start and an opulent smoked trout timbale make a festive New Year’s Eve menu.

Baby bottle of cava for one.

I make a cava cocktail with a baby bottle of cava (it’s called “un benjamín”), a spoonful of grenadine and a spoonful of Cointreau liqueur.

Pintxos are the Basque version of tapas—small bites skewered on cocktail sticks. 

Gilda--Pintxo of Olive, Anchovy and Pickled Pepper

The Gilda is the primordial pintxo in San Sebastian. It consists of olives, anchovies and pickled green chilies (guindillas, similar to Italian peperoncini) on toothpicks. The tapa was supposedly invented in the early 1950s to immortalize Rita Hayworth in the film of the same name—Hayworth being “hot,” “salty,” “smooth.” The gastronomical equivalent of an Oscar is called the Gilda de Oro—the “golden Gilda,” awarded for the best pintxo. 

Spear olives, anchovies and pickled peppers on cocktail sticks for a Gilda.

Three pintxos--top, cubes of salchichón, goat cheese and beet; center, the Gilda with anchovy, pickled pepper and olives, and, right, Ibérico ham with sherried figs.

Pintxo of Ibérico Ham and Figs

Cut the figs in half or, for large ones, quarters. Put them in a small bowl and add just enough fino Sherry to cover them. Macerate the figs 2 hours.

Remove the figs from the Sherry (save it for use in cooking) and pat them dry. Skewer on picks with folded slices of Ibérico ham or paleta (shoulder-ham).

Smoked Trout Timbale

Pastel de Trucha Ahumada

Line timbale molds with spinach or chard leaves.

Smoked trout timbale is light like soufflé but ever-so-rich and satisfying.

Preceded by pintxos, this rich and savory flan would be a lovely late supper for one or two, accompanied by cava. Or, double the recipe and serve it as a starter for an elegant dinner for four. (If you’re doubling the recipe, use only 1 egg.)

Bake the trout mixture in individual molds lined with spinach leaves. Unmolded, they can be served warm or chilled. I used metal flan cups. Oven-safe glass ramekins, ceramic custard cups or timbale molds can be used. Set them in a pan and add boiling water to come half way up the sides of the molds. 

Smoked salmon or whitefish or cooked shrimp can be substituted for the smoked trout.

Makes 2 (1-cup) timbales.

Chard leaves for molds.

4 ounces skinless, boneless smoked trout, chopped

1 large egg, separated

½ tablespoon Greek yogurt

1 teaspoon lemon juice

Pinch of hot pimentón (paprika) or cayenne

2 teaspoons chopped chives

½ cup chilled whipping cream

Olive oil for baking cups

2 fresh spinach or chard leaves

½ cup cooked and chopped spinach

Salt

Freshly ground black pepper

Baby salad leaves, to serve

Combine the smoked trout, egg white, yogurt and lemon juice in a blender and blend until fairly smooth (a few lumps are fine). Place in a bowl. Stir in the pimentón and chopped chives. (Smoked fish is naturally salty, so the mixture probably needs no additional salt.)

Whip the cream until it holds soft peaks. Gradually fold the cream into the trout mixture.

Preheat oven to 325ºF. Oil two (1-cup) molds.

Line mold with leaf.

Bring a small pan of water to a boil. Dip the spinach or chard leaves into it for a few seconds, to wilt the leaves. Remove, drain and pat them dry. Cut away and discard the stems. Line the bottoms of the molds with the leaves, shiny-sides down.

Squeeze excess moisture from the chopped spinach and place it in a small bowl. Add half the egg yolk (1 tablespoon), salt and pepper. Mix well.

Use a ¼-cup measure to dip the trout mixture into each of the molds. Divide the spinach in half and spread it on each of the trout. Divide the remaining trout mixture between the two molds. Rap them sharply on the countertop to settle the mixture. 

Set the molds in a baking dish and pour in boiling water to come half way op the sides of the molds. Place a sheet of baking parchment on top of them. Bake the timbales until a thin skewer comes out clean, 40 minutes.

Remove from the oven and let the molds set in the hot water for 15 minutes. Loosen the edges of the molds with a thin knife and invert them onto individual plates. Serve with a few salad leaves. (If timbales are to be chilled, unmold them onto an oiled plate and cover before refrigerating.)

HAPPY NEW YEAR.     FELIZ AÑO NUEVO.

More cocktails here.

More ideas for what to serve for a cocktail party:

Cheese Puffs.

Quail Eggs Stuffed with Tapenade.

Batter-Fried Shrimp.

More New Year's Eve menus:

Consommé of Quail and Wild Mushrooms.

Salmon with Cava Sauce and Grapes.

Duck Breast with Clementine Sauce.