I made the Sangria this past weekend. It didn’t taste exaclty as I remembered. It was much sweeter. It was still very good but I am not a huge fan of sweet wine. So I tried it with half the amount of sugar and it was MUCH better.
For about 7 years of my life I bartended out in the Hamptons. I loved it so much!!!! One of the things I learned many years ago was that making a quick simple syrup was so much easier then adding actual sugar to drinks. Take a Mojito for example. It has you muddling the mint, lime juice and sugar together then adding ice, rum, and club soda. The problem with real sugar is that it often sinks to the bottom making it hard to dissolve. Instead of sugar I use simple syrup now, which is sugar/Splenda that is already heated and dissolved into water.
1 1/2 cups sugar/Splenda
1 cup water
Heat mixture stirring often until fully dissolved. Liquid will begin to appear clear. Cool to room teperature then refridgerate. It will stay good up to about 10 days.
When I went to Chicago this past April, I was lucky enough to have a great Dinner with good friends at Weber Grill. I wouldn’t really say I ate that much but I did drink my fair share of their Sangria. If you have ever met me you will know one of my faovrite drinks is Sangria. The only problem is that I haven’t really found many white Sangrias I like because many of them have peach schnapps in them. I haven’t been able to drink Peach Schnapps since a high school. I get sick even at the thought of it. This Sangria is based off of Champagne/Sparkling Wine (2 of my other favorite drinks!)
1 each Granny Smith apple (med diced)
1 each Red Delicious apple (med diced)
1 each Bartlett pear (med diced)
1 each oranges 88ct (med diced)
2 each lime (med diced)
2 cup sugar
3/4 pint orange juice
3/4 cup brandy
3/4 cup triple sec
Combine all ingredients and gently mix. Place in a container and refrigerate. Serve Base with equal parts Sparkling Wine or Champagne
I found this recipe in the most recent issue of Cooking Light Magazine. It was so easy! It takes maybe 10 minutes to make. Great for the summer!!! I used whole wheat angel hair and served it with a salad!
1 (9-ounce) package fresh angel hair pasta
1 tablespoon olive oil
1 cup chopped tomato
1 tablespoon bottled minced garlic
1/4 teaspoon crushed red pepper
1/3 cup dry white wine
1 (8-ounce) bottle clam juice
2 dozen littleneck clams, scrubbed
1 tablespoon butter
4 teaspoons chopped fresh flat-leaf parsley
Cook pasta according to package directions, omitting salt and fat. Drain and keep warm. Heat oil in a large nonstick skillet over medium-high heat. Add tomato, garlic, and pepper to pan; sauté 1 minute. Stir in wine and juice; bring to a boil. Add clams. Cover and cook 7 minutes or until shells open. Discard any unopened shells. Remove clams from pan with a slotted spoon; add butter to pan, stirring until butter melts. Place 1 cup pasta in each of 4 shallow bowls; top each serving with 6 clams, 1/2 cup broth, and 1 teaspoon parsley.
(this was not my picture- sorry)
I had this drink for the first time on our honeymoon in Mexico. It was perfect for hanging our in the pool in the middle of the day. It goes great with spicy food too. It’s sort of similar to a Bloody Mary taste.
Your favorite beer
Place lime juice in a small bowl and salt on a small plate. Dip the rims if the glasses in the lime juice then dip in the salt.
Fill the glasses with ices ans add hot sauce (as much as you like) and a few dashes of Worcestershire sauce. Fill with beer and garnish each glass with a lime wedge. You can also add a splash of tomato/V8/Clamato juice if you like.