Brighten up your summer menu with warm-weather tapas pairings from sunny Spain. These sidras range from deeply traditional dry farmhouse choices to lighter, more modern canned options and American takes that are perfect for sipping on the nearest beach or back porch.
If you’ve seen the elaborate (and somewhat tricky) sidra pour that puts many feet of distance between the bottle and glass in order to aerate the cider, rest assured that it’s recommended with just one of these ciders. If you’ve not tried it before, practice with a water bottle rather than spilling too much of the good stuff.
Somewhat sweeter than nearly all Spanish ciders, the noticeable honey flavor of Francisco Ordoñez Vigil’s Apple Blossom Buzz from Viuda de Angelon highlights the touch of honey in the goat cheese filling. That same characteristic also complements the gentle heat of the peppers in this classic party appetizer recipe from the popular Como Taperia in the Mount Pleasant neighborhood of Vancouver, British Columbia. If you think you don’t care for funky ciders, the midsummer floral qualities layered on top of the classic Asturian profile may well win you over, and the extra cheese won’t hurt.
Goat Cheese Stuffed Peppers
Recipe by Chef Justin Witcher | Como Taperia, Vancouver, BC
Serves 10
8 ounces chèvre, at room temperature
2 tablespoons plus 1 teaspoon heavy cream
2 teaspoons olive oil
1 ½ teaspoons honey
Zest from 1 small lemon
Salt and black pepper, to taste
30-40 peppadew peppers or pickled cherry peppers, drained
In a small bowl, blend the chèvre, heavy cream, olive oil and honey until smooth. Stir in the lemon zest, then add salt and black pepper to taste. Using a piping bag or small spoon, fill each pepper generously with the cheese filling. Serve immediately, or cover and refrigerate up to 24 hours before serving.
