Tag

brandy

Blood Orange Citrus Sangria

written by Ali

If you follow me on Instagram or Twitter, you may have seen my posts about my recent blood orange windfall, which led to me making blood orange citrus sangria. A good friend of mine from Phoenix has a blood orange tree in her backyard (yep – I’m envious) that produced enthusiastically this year. She asked me if I wanted some of the blood oranges. My answer was an unequivocal yes. When the actual box showed up, I realized she wasn’t kidding around: some oranges was around 40 pounds of oranges. It was the best present, ever.

I spent all of New Year’s Eve and New Year’s Day (and the day after New Years), making recipes with blood oranges. I love to can, preserve, and infuse. I made several blood orange marmalades (one of which uses blood orange citrus sangria as a key ingredient), multiple pints of blood oranges canned in a light syrup, orange-cello (limoncello, but with blood oranges), and blood oranges preserved in salt. Our kitchen smells like blood oranges and that’s ok with me. I’m already literally salivating over the thought of the preserved oranges with strawberries over shortcake (and whip cream and I’ve just gone to foodie heaven).

Blood orange citrus sangria also let me use up some of the other citrus I already had on hand. It’s still Meyer lemon season, and I’m definitely not done with the sweet fragrance of these lovely lemons. I also discovered mandarinquats at one of our local organic groceries. Mandarinquats are a hybrid of mandarin oranges and kumquats. They look like large kumquats and can be eaten whole – peel and all. They do have seeds, though, so be forewarned.

Blood Orange Citrus Sangria

The fruit in the foreground is the mandarinquat. I think these are an adorable fruit.

I love the many hues of citrus. The blood oranges are at the top.

Yum

Blood Orange Sangria

Ingredients

2 blood oranges
2 mandarinquats or 4 kumquats
1 Meyer lemon
1/4 cup Triple Sec
1/4 cup brandy
1 bottle fruity red wine

Instructions

Slice the fruit and place in a carafe or pitcher. Add the Triple Sec, brandy and wine. Chill for at least two hours. Enjoy!

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January 6, 2017 0 comment

Beverages Farmer's Market

Roasted Spiced Apple Sangria

written by Ali

Apples, pumpkin pie spice and wine – the absolute perfect combination as far as I’m concerned. I’ve been thinking a lot about the booze-forward sangria I had in Indianapolis several weeks ago and decided it was absolutely time for a sangria creation, so pumpkin pie spiced some apples, roasted them, tossed in some Chardonnay and a good dose of brandy and came up with Roasted Spiced Apple Sangria.

Roasted Spiced Apple Sangria is a great drink for the fall days we’ve been experiencing here in the PNW. Last weekend, we were thoroughly prepared for a massive storm, though what we got instead were some heavy winds and quite a bit of rain. It was a good weekend to curl up with the dog, a book, and sangria, with either Madeleine Peyroux or Pink Martini playing on the I-Pod. I was a little productive – I sorted through all of my summer clothes to decide what still looks good enough to be around next season and then finally un-boxed the box that was labeled winter clothes. I moved all my sandals to another closet to resist the temptation to try to pretend sandal season is still here and end up, instead, with soggy feet.

I can only imagine how tasty these roasted and spiced apples would be with a little freshly whipped cream, so I encourage you to double or triple the recipe and have a few of the apples on hand for other purposes. So pull out the blankets, listen to some jazzy music, and watch the rain fall with a glass of Roasted Spiced Apple Sangria in hand.

Roasted Spiced Apple Sangria
Serves 4

1 bottle chardonnay
1/2 cup brandy or apple brandy
2 apples, cored and sliced
2 teaspoons pumpkin pie spice
2 teaspoons brown sugar

Preheat the oven to 350 degrees. Lay out the apple slices on a parchment paper covered baking sheet. Sprinkle the pumpkin pie spice and brown sugar over the apples. Roast for 50-60 minutes, turning the apples once or twice. The apples are done when they are soft and caramelized on both sides. Let the apples cool.

When the apples are cool, put them in a jar or carafe and cover with the brandy and chardonnay. Stir or shake. Let the sangria sit for at least two hours, but preferably overnight. Serve with a few more apple slices and some of the roasted apples. Enjoy!

October 21, 2016 0 comment

Beverages Farmer's Market Uncategorized

Peach Sangria

written by Ali

I found some of the largest peaches I’ve encountered in quite some time at Whole Foods this past week, so of course, had to immediately chop up one of them to make peach sangria. This is the sangria I’ve been waiting for all summer long – simple, quick and easy to make, and very, very easy to drink, especially after work on a Friday.

I made this with peach brandy, largely because I couldn’t find peach schnapps. Unlike many peach flavored things, the brandy had a nice, authentic peach taste which complimented the white wine. I can imagine that this would also be great served with tapas. It’s equally good for a lazy late summer weekend spent lounging around reading a book.

Peach Sangria
Serves 4

¼ cup peach brandy or peach schnapps
1 large peach (or 2 small ones)
1 lemon
1 bottle fruity white wine (Pinot Grigio or Gewurztraminer or Riesling)

Slice the peach into wedges. Slice the lemon into thin rounds. Add all ingredients to a pitcher or carafe and stir. Refrigerate for at least two hours to let all the flavors meld.

Enjoy!

August 26, 2016 0 comment