June 12, 2009
My next adventure into sangrias also comes from Kim Haasarud’s 101 Sangrias and Pitcher Drinks. We were having pasta so I decided to try the Sicilian Sangria. The recipe from Haasarud calls for orange curaçao, but my trustee wine advisor at the Winery says that triple sec is a good substitute. For the wine, he recommended Citra’s 2005 Montepulciano D’Abruzzo which was a decent $10 wine.
We liked this one better than the New Zealand Kiwi Sangria but it the flavor didn’t hold up over time as well. Although the oranges tasted really good a couple days later.
1 bottle of Italian Red Wine
1 c. orange juice
1/2 c. triple sec or orange curaçao
1/4 c. simple syrup (boil 1 c. water with 1 c. sugar together – don’t stir)
Wedges of 2 oranges
Wedges of 1 peach
1 lime, sliced
Add club soda just before drinking to taste.
June 10, 2009
Sometimes the public library knows more than you do about what you need. The spring was a rough one and I’ve been trying to rejuvenate ever since it ended. What should I find on display at my local public library branch a couple weeks ago? Kim Haasarud’s 101 Sangrias and Pitcher Drinks. Immediately, I began to remember one of my favorite vacations. It was in Portugal and the first night we had the best sangria. So in honor of that fantastic week in Portugal, I decided to search out the best sangria recipes.
I started with Haasarud’s New Zealand Kiwi Sangria. I know, I know. I should start with a Portuguese sangria, but I’m a big fan of New Zealand sauvignon blancs. I used Spinyback’s 2006 Sauvignon Blanc. We loved this sangria. The danger is that it tastes so nice that you could easily overindulge. Crisp, sweet and very refreshing with a bright, appealing kiwi green color.
1 bottle New Zealand Sauvignon Blanc
1/4 c. Midori Melon liqueur
1/4 c. fresh lemon juice
1/4 c. simple syrup (boil 1 c. water and 1 c. sugar together without stirring)
6 kiwis (peel and slice)
1 c. crushed pineapple
Mix everything but the club soda. Cover and put in the frig for at least 4 hours.
We tried it straight first and found it very sweet. So add the club soda to taste.
June 5, 2009
Rachel Ray to the rescue! A year ago we started changing our diet to deal with cholesterol and high blood pressure and I started looking for a tasty recipe for ground turkey breast. I found it in her Just in Time cookbook. I had to make my own variation on it of course. Rachel’s recipe calls for tomatillos but since I live in the Midwest, good tomatillos can be hard to find in the winter. So last fall I froze up a bunch of green tomatoes. I know it’s a very different flavor but the tartness seems to work.
Here’s my version. It’s a little shorter in time.
1 lb. ground turkey breast
1 medium onion, diced
1/2 green pepper, diced
1 jalapeno, diced
1 c. green tomatoes
1 avocado, peeled and sliced
Saute onions in olive oil. Brown ground turkey. Add green pepper, jalapenos and green tomatoes. Salt and pepper to taste. Cook through. Serve on hamburger buns with slices of avocado.