One of our favorite things about the holiday season is that it provides different delights for different people. Some of us look forward to the inaugural lighting of the Rockefeller Center Christmas Tree each year; while others will enlist the family to turn off Netflix and boot up basic cable for the first time in 11 ½ months to watch How the Grinch Stole Christmas on NBC (commercials are part of the tradition, people!).
Hazelnut Cake with Caramelized Hazelnuts
Tis’ the season for Turrón! Chef Marc has transformed Spain’s iconic nut-studded honey nougat Christmas candy flavors into a tender, buttery, almond-hazelnut cake topped with freshly whipped vanilla cream, candied hazelnuts, a drizzle of honey and a final sprinkle of sea salt to perfectly balance the sweetness.
Gather your friends for a Spanish New Year’s Eve at Boqueria as we ring in 2019 with 2 very different experiences; a seated family style tapas feast at Flatiron, Soho, UES & Dupont, or a cocktail party with passed hors d’oeuvres and tapas stations at West 40th.
Join us for an American tradition with an Iberian touch – a Thanksgiving feast featuring roasted turkey, mushroom stuffing with butifarra sausage, potatoes whipped to a fluff with fragrant extra virgin olive oil, sweet acorn squash with toasted hazelnuts and sobrasada, served alongside traditional classic tapas, and finished with a caramelized apple tart.
Our favorite Thanksgiving recipe
Come fall, the markets in New York fill with a wide variety of squash. Chef Marc loves to roast them in the oven until tender and pair them with something salty or spicy to complement their natural sweetness.
