Merienda is a bit like our happy hour. In southern Europe, especially Spain and Italy and parts of Portugal, merienda is a light meal or a heavy snack consumed with a glass of wine with friends. It nearly always includes something sweet, like a cookie or a small pastry. And, for sure cheese, meats and all the Spanish accompaniments.
We called on Chef Tanner Marino of Village Kitchen to imagine a merienda with Carolina sensibilities. He responded with a menu with the kind of ease that makes you want to jump into the kitchen and invite friends over.
Spanish food lends itself to a gathering of people,” says Chef Marino. “Dishes are quick and easy, seasonal and fresh. It’s not a chore to make a nice spread for a group. Spring is all about eating outside, it’s not cold and yet it’s not the heat of summer.”
Chef says it’s a season to think about using peas, ham, strawberries, spring onions and leeks, the end of mushroom season and a time to plant tomatoes. Marino partners with Mission Grape Co. to source farmer-grown and biodynamic wine for Village Kitchen. “I really like Spanish wine for its light acidity,” Marino says. “It goes well with the tomato but also can cut the richness of the croquettas.”
It’s nice to open a bottle of both red and white, particularly from northern Spain, where the wines produced have a bright, light mouthfeel. A sparkling water is a good addition to cleanse the palate between bites.
This is the type of entertaining ideal for a patio or a screened porch. Everything can be made the day before; simply fry the croquettes as guests arrive.
Merienda Menu by Chef Tanner Marino
Cheese and Charcuterie Board
Chorizo, Serrano ham, two types of aged Spanish Manchego, Drunken Goat, a red wine soaked semi-hard goat cheese, olives and Marcona almonds
Country Ham and Green Pea Croquettas
Bechamel-based fritter with Southern ham and local spring peas
Pan Con Tomate
Crusty bread topped with tomato made into confit
Bizcocho
A Spanish inspired shortbread cookie topped with house-made strawberry jam
Merienda Recipes
Country Ham and Green Pea Croquettas – Yield: 16
Ingredients
2 Tbsp unsalted butter
2 Tbsp olive oil
¼ cup onion, chopped
7 Tbsp all purpose flour
¾ cup whole milk
6 Tbsp country ham, diced small
2 oz. grated cheese, Manchego or parmesan
3 large eggs
1½ cups fresh breadcrumbs
½ cup spring peas, blanched
1 gallon vegetable or canola oil for frying
Salt and pepper, to taste
Directions
Heat butter in a medium saucepan over medium heat until melted. Add onion and season with salt and pepper. Cook until onion is translucent, stirring occasionally.
Add flour, stir and cook for about one minute. Whisk in milk and bring to a boil. Add diced ham and cheese (reserve a small amount of cheese) and season with salt and pepper to taste. Let simmer while whisking for about 3 minutes.s
Transfer mixture to a glass baking dish and allow to cool completely.
To make the egg wash, whisk together the eggs in a bowl with
a small amount of water. In a separate bowl combine the remaining cheese with the breadcrumbs to make the dry breading for the croquettas.
Portion out the croquettas and form them with floured hands into a small ball shape. 1 by 1 dip the balls in the egg mixture and then the dry mixture using the same hand for dry and wet. Set on a separate sheet pan lined with parchment paper.
Heat up oil to a temp of 375 degrees and then fry the croquettas one by one flipping them once, about 2 minutes, until golden brown. Using a slotted spoon transfer croquettas to a paper towel-lined sheet pan. Serve warm with a garnish of parsley and zested lemon.
Bizcochos – Yield: 4 dozen
Ingredients
1 cup lard (do not substitute
shortening)
1½ cups all purpose flour
1 tsp salt
1 cup sugar, divided
½ Tbsp cinnamon
2 tsp anise seed
1 egg yolk
½ cup white wine or fruit juice
2 tsp cinnamon, for tossing
Strawberry jam
Directions
Preheat oven to 350 degrees. Beat the lard until creamy.
Mix the wine or fruit juice with ½ cup sugar, ½ tablespoon cinnamon and anise seed. Add to lard and mix with a wooden spoon. Add the egg yolk, mixing well. Add enough flour to make a soft dough, roll out to ½ inch thick and cut in desired shapes and place on greased cookie sheet.
Bake 15 minutes, checking often to prevent burning.
Mix the remaining ½ cup of sugar and 2 tsp cinnamon and coat the cookies in the mix while still warm. Press your thumb into each cookie after leaving the cinnamon/sugar mix and add a dallop of your local strawberry jam.
Let sit at room temperature to cool.
Photography by Forrest Clonts
