Potluck Dinner Club: Spanish Night (With Bonus Chocolate Truffle Recipe)

Posted onAuthorCeltic Celiac

November’s Potluck Dinner Club theme was foods from Spain, not to be confused with Spanish foods from Latin America and other Spanish speaking regions. Although the distinction threw a few people off, the final product was a delicious array of foods that were ENTIRELY GLUTEN FREE. AND it was an informal three course meal.
The Starters: 
Manchego with grapes, a traditional Spanish dish. They even have a phrase that means “uvas con queso saben a beso”, which translates to “Grapes with cheese taste like a kiss”. I think manchego is beautiful, as it has a lovely pattern on the rind due to the way it is wrapped to age.
The Main Course:
Dishes included Papas bravadas (fried potato pieces with a spicy garlic and tomato dipping sauce, Gazpacho, Marinated manchego with rosemary and olive oil, Shrimp with garlic, Tuna with potatoes, onions, and peppers, and prawns wrapped in bacon.
All of this was also paired with several drinks including wine from spain, homemade sangria with pineapple, lemons and organices, and horchata (a Spanish rice drink).
The Dessert:
The dessert was only one dish, but that was absolutely enough. These decadent truffles were a flavorful favorite for the crowd, and I’ve shared the recipe below. 

 

Spanish Chocolate Truffles
 
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Spanish Chocolate Truffles Recipe provided by my friend Carolyn
Author:
Ingredients
  • 1 cup heavy cream
  • 9 oz gluten free chocolate chips
  • flaky sea salt
  • Olive oil
Instructions
  1. Heat the cream to a simmer in a small pot.
  2. Pour over the chocolate in a separate bowl and let it sit for a few minutes.
  3. Slowly stir until the chocolate melts, cover and let cool in the fridge for an hour.
  4. Ball the chocolate into about 16 balls, most easily done by using a melon baller.
  5. Sprinkle lightly with sea salt.
  6. Keep refrigerated until ready to serve, drizzle a little olive oil over each when ready to serve.
  7. Simple and delicious!