This sangria is full of citrus flavors, white wine, and apple. I use frozen grapes for flavor, color, and to keep it cool (btw, freeze many more than you need, people are going to munch on them before you have time to use them). Use a good wine for all your drinks. In this one I use white wine and one of my favorite, Goose Bay Sauvignon Blanc. It’s a works really well with the citrus flavors in this sangria. Having friends over? This sangria will get it started right.
Makes 12 servings
1(750 ml) bottles white wine, preferably Sauvignon Blanc, but you can use what you have (it adds more sparkle but I prefer Moscato)
¾ cups sugar
1 lemon, thinly sliced
lime, thinly sliced
1 red apple, thinly sliced
2 cups lime seltzer
2 cups lemon seltzer
1 cup frozen green grapes (freeze more than you need; they’re great for snacking!)
Lots of ice
Make this in a large glass pitcher because its pretty to see the floating fruit and bubbles. Pour in the wine, sugar, lemons, limes, and apple in the pitcher. Stir and chill it until you are ready to serve it.
Now, Just before serving, add both seltzers and lots of frozen grapes. Gently stir it, add ice, and pour it into glasses. That’s it!
Use your creativity here and substitute the citrus fruit with your own favorite fruits like strawberries and blueberries, or kiwis and pineapple.
Rice is a go-to side dish. All types are great–basmati, brown, ginger, yellow, and coconut rice. It’s rich and tasty and goes well with stewed meats, savory chicken or even as a sweet treat with a little cinnamon on top. It’s as easy as making plain rice. Now learn how!
It’s So Easy Anyone Can Make It Corned Beef
Everyone seems to love corned beef, but most people tell me it’s too time consuming to make. I’ve got good news for you! My local butcher taught me this amazing method for making corned beef. I’ve spent years babysitting corned beef on the stovetop. Literally hours of watching it boil, adding cold water and reboiling the meat. This method is so simple and the corned beef comes out soft and delicious. You will be so grateful I shared it with you.
4 – 5 pound corned beef
1 cup water
4 tablespoons Dijon Mustard
¾ cup brown sugar
3 tablespoons balsamic vinegar
Preheat oven to 400 degrees.
Rinse and dry the corned beef. Pour water on the bottom of a large roasting pan. Place corned beef in pan. Lather meat with mustard and then top with brown sugar. Drizzle balsamic vinegar on top of sugar.
Cover with heavy-duty aluminum foil. Bake it for 3 hours. Let the meat cool in the refrigerator. Slice it when its cold. I serve it warm, room temperature and cold in sandwiches and I always serve it with Honey Mustard Dipping Sauce, I’ll include that recipe in the post below. How easy was that? I bet you’ll be making a lot of corned beef now too.
Honey Mustard Sauce
Makes 1 ¼ cups
1/2 cup honey
1/4 cup Dijon mustard
¼ cup whole grain mustard
2 tablespoons mayonnaise
1 tablespoon fresh lemon juice
¼ teaspoon kosher salt
1/8 teaspoon black pepper
Combine all ingredients in a small bowl; whisk until smooth. Store in an airtight container in refrigerator up to 1 week.
6 plum tomatoes, halved lengthwise
Non-stick cooking spray
3 tablespoons olive oil
4 cloves garlic, minced
2 tablespoons honey
1 cup panko (Japanese) bread crumbs
1 teaspoon paprika
Kosher salt and freshly ground black pepper
¼ cup parmesan cheese (optional)
2 tablespoons finely chopped fresh flat-leaf parsley, to garnish
Preheat the oven to 350 degrees F. Put the tomato halves in a lightly greased baking dish, cut-side up. In a small dish, mix olive oil and garlic. Spoon garlic oil on top of tomatoes. Drizzle honey, and sprinkle with panko bread crumbs and paprika. Season the tomatoes with salt and pepper and sprinkle with Parmesan (if using). Roast for 20 minutes.
Remove the tomatoes from the oven and sprinkle with parsley. Drizzle with olive oil.
Notes: This is a terrific side dish anytime of year because good tomatoes are always available. You can omit the cheese if you do not eat dairy. I like to serve them aside a grilled steak or topping my spaghetti with homemade marinara sauce. Readers told me they used them in omelettes and as a pizza topping too. These roasted tomatoes with bread crumbs are good to have around all the time.