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Tag Archives: sangria

ROSEMARY WINTER SANGRIA

14 Friday Nov 2014

Posted by Ceri Wilkin in Cocktails, Recipes

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ginger ale, lime, orange liqueur, rosemary, sangria, white wine

I first tasted this Sangria at a friends cocktail party. She served appetizers, and requested that everyone bring a cocktail and the cocktail recipe to share. I in turn, shared the wonderful Rosemary Winter Sangria with my wonderful book club ladies. We enjoyed a cocktail while visiting at the beginning of the evening, then had a glass of wine with appetizers, and sometime during the evening we even managed to actually discuss the book.

ROSEMARY WINTER SANGRIA

winter sangria

1 bottle of white wine

2 sprigs of rosemary

1/2 to 3/4 cup orange liqueur

3 cans ginger ale

2 limes, thinly sliced

Add rosemary and orange liqueur to wine, at least an hour before serving, to allow the flavors to blend. Add limes and ginger ale, serve.

Enjoy!

 

SPARKLING SANGRIA

03 Friday Oct 2014

Posted by Ceri Wilkin in Cocktails, Recipes

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brandy, family visit, ginger, liqueur, peach, prosecco, sangria, strawberries, white

My brother and his family came to stay with us during their recent trip to America. They hit many highlights in a short amount of time – Disneyland, Las Vegas, San Diego and Fayetteville, Arkansas. I was so thrilled they took the time to venture this far inland, and wanted to make the visit very special for them. So when my sister-in-law mentioned how much she had been enjoying white sangria, I found a recipe, and mixed up a batch for pre-dinner cocktails.

SPARKLING SANGRIA

white sangria

1 tablespoon ginger syrup

1 1/2 cups sliced frozen peaches

1 cup sliced strawberries

1 cup peach liqueur, chilled

1/2 cup peach brandy, chilled

1 bottle prosecco, chilled

In a pitcher, stir together ginger syrup, peaches, strawberries, peach liqueur and peach brandy, chill for 15 minutes. Divide among glasses and top with prosecco.

Enjoy!

Recipe adapted from Rachael Ray Magazine, July/August 2014

SPARKLING SANGRIA and SALMON NICOISE SALAD

20 Wednesday Aug 2014

Posted by Ceri Wilkin in Cocktails, Fish, Recipes, Salad

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balsamic vinaigrette, French green beans, lime, new potatoes, nicoise, orange, salmon, sangria, sparkling wine

During the summer, my yoga instructor and I, whose kids are of similar ages, usually meet at a park or one of our homes to ensure we can keep up our practice. Our kids swim and play, and we lay our mats out by the pool and move through the poses.

I made the Sparkling Sangria for us to enjoy, both before and after class, and we sat at the table for a lovely, relaxing and uninterrupted lunch of Salmon Nicoise Salad.

SPARKLING SANGRIA

sparkling sangria

1 cup freshly squeezed orange juice

1/2 cup freshly squeezed lime juice

1/4 cup fine sugar (I didn’t add this and didn’t miss it)

1 bottle sparkling wine

1 orange, thinly sliced

2 limes, thinly sliced

a few strawberries

Pour the orange and lime juices into a large serving jug, add the sugar and stir to combine.

Add the sparkling wine and fruit. Stir gently. Serve immediately in champagne glasses.

Recipe adapted from The Food Town Magazine

http://www.foodmag.co.nz/

SALMON NICOISE SALAD

salmon nicoise

1/2 pound new potatoes, halved

1 pound French green beans

8 (6-ounce) salmon fillets

1 teaspooon salt

1/2 teaspoon ground black pepper

salad greens

1 (7 ounce) jar black olives

2 lemons, quartered

Balsamic Vinaigrette (recipe follows)

In a saucepan, combine potatoes with enough water to cover. Bring to a boil over medium-high heat, reduce heat and simmer for 10 minutes or until tender. Drain.

Fill a large saucepan with water. Bring to a boil over medium-high heat, add green beans. When water returns to boil, remove beans, using a slotted spoon, and immediately plunge into an ice bath to stop the cooking process. Drain well.

Spray a pan with cooking spray and heat over medium-high heat. Sprinkle salmon with salt and pepper, cook for 4 minutes each side, or to desired degree of doneness.

Divide salad greens, potatoes, green beans and olives among 8 plates, top with salmon and lemon wedges. Drizzle with desired amount of balsamic vinaigrette.

BALSAMIC VINAIGRETTE

1/4 cup balsamic vinegar

1 shallot, choppped

1 teaspoon Dijon mustard

1 teaspoon honey

1/2 teaspoon salt

1/3 cup of olive oil

In the container of a blender, combine the balsamic vinegar, shallot, Dijon mustard, honey and salt. Add olive oil in a slow steady stream until combined.

Enjoy!

Recipe adapted from Entertain Decorate Celebrate, March/April 2014

http://www.celebratemag.com/casual-birthday-party-idea/

SANGRIA BLANCA

15 Friday Aug 2014

Posted by Ceri Wilkin in Cocktails, Recipes

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Cava, fruit, grape juice, grapes, Licor 43, melon, sangria

I had noticed Cava as an ingredient in various cocktail recipes, and knew it was a dry sparkling wine, so I usually substituted whatever bottle of bubbles I happened to have on hand. However, on a recent visit to a local liquor store, I asked about Cava, and the lovely and knowledgeable lady simply explained it is a Spanish sparkling wine, made using the traditional champagne method.

SANGRIA BLANCA

sangria blanca

15 green grapes, halved

2 to 3 slices of honeydew melon, rind removed, cubed

1 bottle Cava

1 1/2 cups white grape juice

1/2 cup Licor 43

Fill a large pitcher halfway with ice, add fruit. Tilt pitcher and pour Cava very slowly down the side, to preserve the bubbles. Add juice and Licor 43, stir gently.

Enjoy!

RIESLING SANGRIA and CHERRY TOMATOES STUFFED WITH MARINATED FETA and SHRIMP AND SCALLOPS WITH LEMONY SOY and TWO POTATO SALAD WITH CREME FRAICHE and BAKED BEANS WITH BACON BREADCRUMBS and BLUEBERRY FIELDS SALAD and FRENCH COCONUT PIE

19 Monday Aug 2013

Posted by Ceri Wilkin in Cocktails, Dessert, Salad

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bacon, baked beans, blueberry, camping, cherry tomatoes, coconut, creme fraiche, feta, Memorial, pie, potato, riesling, sangria, scallops, shrimp, sides

We take a camping trip with friends and their families every year, booking a group camp site months in advance, planning meals and looking forward to the weekend we get to spend in the beautiful Ozark National Forest, with some of the most fabulous people we know.
We take turns laying meals out on the picnic tables, and when it’s our time for our shift, you can bet I have prepared as much in advance as I am able to. Nothing is better than the smell of the campfire, eating outdoors, and not spending all of my time cooking. My husband smoked ribs this year, and I blended a cocktail, prepared a couple of appetizers, mixed up a salad and two other side dishes and baked a pie.
Between the discovery of our “instant” tent – which literally pops up in a matter of minutes, my casual camp cooking style, and the fact that the kids all play from morning until night, it has become one of the most pleasant and relaxing vacations we take.

RIESLING SANGRIA

1 (750ml) bottle of riesling
1 1/2 cups of white cranberry-peach juice
1/2 cup peach schnapps
3 tablespoons fresh lemon juice
2 tablespoons sugar
1 teaspoon vanilla extract
2 (1/2 inch thick) lemon slices
2 (1/2 inch thick) orange slices
2 fresh peaches, cut into wedges
10 fresh raspberries
3 cups of ice cubes

Mix the wine, white cranberry-peach juice, schnapps, lemon juice, sugar and vanilla in a large pitcher. Stir in the lemon slices, orange slices, peaches and raspberries.
Chill, covered, overnight. Stir in the ice and serve.
Enjoy!

Recipe adapted from Add Another Place Setting, Recipes from the Junior League of Northwest Arkansas
www.amazon.com › … › Regional & International › US Regional‎

CHERRY TOMATOES STUFFED WITH MARINATED FETA

1 7 to 8 package of feta cheese, cut into 1/2 inch cubes
2 tablespoons olive oil
1 tablespoon shallot, finely chopped
1 teaspoon chopped fresh oregano
1 pound of cherry tomatoes
12 pitted kalamata olives, halved lengthwise

Toss cubed feta, oil, shallot and oregano in a small bowl. Season to taste with salt and pepper. Cut 12 tomatoes crosswise in half, scoop out tomato pulp with small spoon or melon baller. Place tomatoes cut side up, on a serving plate. Sprinkle with salt and pepper.
Place a piece of marinated feta, and an olive half in each cherry tomato. Drizzle with additional olive oil if desired.
Enjoy!

Recipe adapted from Bon Appetit, July 2009
www.bonappetit.com/recipes‎

SHRIMP AND SCALLOPS WITH LEMONY SOY

1 1/2 cups soy sauce
1 cup mirin
1 cup sake
2 lemons, thinly sliced
2 jalapenos, thinly sliced
1 pound shrimp, shelled and deveined
1 pound scallops

In a dish, combine the soy sauce with the mirin, sake, lemon slices and jalapenos.
Thread the shrimp and scallops onto skewers and add them to the marinade, turning to coat.
Refrigerate for 30 minutes, turning once halfway through, then drain.
Light a grill and oil the grates. Brush the shrimp and scallops with oil and grill over high heat, turning once or twice, until lightly charred, about 4 minutes.
Enjoy!

Recipe adapted from Food and Wine, June 2012
www.foodandwine.com/‎

TWO POTATO SALAD WITH CREME FRAICHE

1 1/2 pounds of small red potatoes, halved
1 1/2 pounds peeled sweet potatoes, cut into 1 inch pieces
3 tablespoons white vinegar
3/4 cup creme fraiche
1/4 cup chopped fresh chives
salt and freshly ground black pepper to taste

Place potatoes in a large saucepan, cover with water, bring to a boil, reduce heat and simmer for 18 minutes, or until tender.
Drain. Place potatoes in a large bowl. Drizzle with vinegar, toss gently to coat. Let cool to room temperature.
Combine creme fraiche, chives and salt and pepper, stirring with a whisk. Add to potatoes, tossing gently to coat.
Enjoy!

Recipe adapted from Cooking Light, May 2003
www.cookinglight.com/food/recipe-finder/‎

BAKED BEANS WITH BACON BREADCRUMBS

1 tablespoon vegetable oil
12 ounces smoked ham, diced
1 onion, chopped
2 garlic cloves, minced
1 1/2 cups ketchup
3/4 cup brown sugar
1/2 cup molasses
1/4 cup whole grain mustard
1/8 cup worcestershire sauce
1 tablespoon hot pepper sauce
salt and freshly ground black pepper
2 to 3 cans of navy beans, drained and rinsed
4 to 5 slices of bacon
1/2 cup panko breadcrumbs
1/2 teaspoon crushed red pepper flakes

Heat oven to 350F.
Heat oil in a large heavy pot over high heat, add ham, onion and garlic. Cook, stirring often, until onion caramelizes, about 5 minutes. Reduce heat to low. Add ketchup, brown sugar, molasses, mustard, worcestershire and hot pepper sauce. Season to taste with salt and pepper.
Let sauce simmer until slightly thickened, about 10 to 15 minutes. Stir beans into sauce.
Cover and bake beans until juices are bubbly and thickened, about 1 1/2 to 2 hours.
Meanwhile, place bacon slices on a rimmed baking sheet. Roast in oven until crisp, 10 to 15 minutes. Transfer to paper towels to drain. Let bacon cool and reserve 1 tablespoon of bacon drippings.
Coarsely chop bacon, place in a food processor with reserved drippings and panko breadcrumbs. Pulse until bacon is finely chopped, season with salt and pepper.
Remove beans from oven. Heat broiler. Sprinkle beans with bacon breadcrumbs. Broil, uncovered, until crumbs are golden brown, 8 to 10 minutes.
Enjoy!

Recipe adapted from Bon Appetit, June 2012
www.bonappetit.com/recipes‎

BLUEBERRY FIELDS SALAD

1 cup chopped walnuts
1/2 cup balsamic vinegar
1/3 cup blueberry preserves
1/3 cup olive oil
spring greens and baby spinach mix
2 cups fresh blueberries
1 cup crumbled blue cheese

Heat walnuts in a small skillet over medium-high heat, stirring constantly, 5 minutes or until toasted and fragrant.
Whisk together balsamic vinegar, blueberry preserves and olive oil, and salt and freshly ground pepper to taste.
Combine walnuts, greens, blueberries and blue cheese in a large bowl. Drizzle with desired amount of vinaigrette and toss to combine.
Serve immediately with remaining vinaigrette.
Enjoy!

Recipe adapted from Southern Living, February 2012
www.southernliving.com/food/‎

FRENCH COCONUT PIE

Pastry for 9 inch pie, unbaked
3 eggs
1 cup sugar
1 teaspoon vanilla extract
1/4 cup buttermilk
1/4 cup butter, melted
1 cup coconut

Heat oven to 325F.
In a mixing bowl, beat eggs until fluffy, add sugar, vanilla, buttermilk and butter.
Add coconut, mix thoroughly.
Pour mixture into pie shell and bake until golden brown, about 45 minutes.
note: crust will cook to a crisper texture if pie is placed on the bottom rack.
Enjoy!

ROSE SANGRIA WITH PINEAPPLE AND GUAVA and ASPARAGUS WITH POACHED EGG AND CRISPY PROSCIUTTO and POTATO CRUSTED SALMON WITH HERB SALAD and BLUEBERRY BUTTERMILK ORANGE TART

09 Friday Aug 2013

Posted by Ceri Wilkin in Cocktails, Dessert, Salad, Vegetables

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asparagus, blueberry, buttermilk, guava, hash brown, herb, orange, pineapple, poached egg, potato, prosciutto, salmon, sangria, side, tart

We had been trying to find a time to have dinner with friends, and after many attempts we finally established a time.
Our Son and their Daughter had been best of friends in Pre-School, but had moved to different Elementary schools and then their family spent a year in Austria, so we lost touch a little.
It was wonderful to reconnect with them and with another dear family who had recently moved back to the area from Cincinnati.
On the day we determined, I was picking up my son from camp, a 5 hour round trip, so I made sure to keep the menu quick and uncomplicated. Nevertheless, the simple meal was greatly enriched by seeing friends and the fascinating conversation.

ROSE SANGRIA WITH PINEAPPLE AND GUAVA

1 750 ml bottle of rose wine
8 ounces of light rum
24 ounces of pineapple juice
24 ounces of guava nectar
4 cinnamon sticks
2 cups 3/4 inch cubes of fresh pineapple
2 oranges, halved through stem end, thinly sliced crosswise
ice cubes

Mix wine, rum, pineapple juice and guava nectar together in a large pitcher. Add cinnamon sticks, pineapple and orange slices.
Cover and chill at least 6 hours or overnight. Fill glasses with ice, pour sangria over.
Garnish with orange slices if desired, and serve.
Enjoy!

ASPARAGUS WITH POACHED EGG AND CRISPY PROSCIUTTO

1 1/2 tablespoons of olive oil
4 slices of prosciutto, cut into strips
1 1/2 pounds of asparagus, tough ends trimmed
salt and freshly ground black pepper
4 eggs
1/2 cup parmesan cheese strips
2 tablespoons of fresh basil leaves, sliced

Heat oven to 425F.
Heat 1/2 tablespoon of the oil in a skillet over medium high heat. Scatter prosciutto strips in an even layer in the skillet, cook until crisp, about 2 minutes, turning pieces as they crisp. Drain on a paper towel.
On a large baking sheet, toss asparagus with remaining 1 tablespoon of oil and arrange in an even layer. Sprinkle with salt and pepper to taste. Roast 12 minutes, until tender and lightly browned.
While asparagus is roasting, poach the eggs.
Divide asparagus among 4 plates, season with salt and pepper. Place a poached egg on each serving. Top each with crispy prosciutto, shaved parmesan and basil.
Enjoy!

Recipe adapted from Red Book Magazine
se by Ingredient … – Redbook

POTATO CRUSTED SALMON WITH HERB SALAD

2 to 3 cups of frozen shredded hash brown potatoes, thawed and squeezed dry
2 tablespoons snipped chives
2 tablespoons flour
salt and freshly ground black pepper
4 8-ounce salmon fillets
1/4 cup vegetable oil
1 1/2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1 1/2 tablespoons olive oil
herb salad mix

In a medium bowl, toss the potatoes with the chives and flour and season with salt and pepper. Lay the salmon fillets on a work surface and season with salt and pepper. Evenly pat the shredded potatoes onto the top of each fillet.
In a large nonstick skillet, heat the oil until shimmering. Carefully add the salmon fillets to the oil. potato side down, and cook over moderately high heat, undisturbed, until browned, about 8 minutes. Carefully flip the salmon and cook for 1 to 2 minutes longer. Using a fish slice, transfer the salmon to plates.
Meanwhile, in a medium bowl, whisk the lemon juice, mustard and olive oil. Season with salt and pepper. Add the herb salad mix and toss to coat. Transfer the salad and salmon to plates and serve.
Enjoy!

Recipe adapted from Food and Wine
www.foodandwine.com/‎

BLUEBERRY BUTTERMILK ORANGE TART

PASTRY
500g flour
1/2 cup sugar
1/2 teaspoon salt
300g butter, melted
FILLING
1 1/2 cups sugar
3 eggs
1 1/4 cups buttermilk
1/2 cup cream
zest of 2 oranges
juice of 1 orange
120g butter, melted
1/4 cup flour
1/4 teaspoon freshly grated nutmeg
1 1/2 to 2 cups of blueberries

PASTRY
Heat oven to 180C.
Mix flour, sugar and salt together in a bowl. Add melted butter and mix with a wooden spoon. Press into tart pan and bake about 10 minutes or until light golden brown.
FILLING
Whisk the sugar and eggs together. Add remaining ingredients except blueberries and whisk until smooth. Place blueberries in the pre-baked shell and pour filling over. Bake about 40 to 45 minutes, or until filling is set. Cool.
Enjoy!
NOTE: a pan size was not specified, I used a 10 inch one, and had crust and filling left over, which I made into mini tarts.

Recipe adapted from New Zealand House and Garden
www.nzhouseandgarden.co.nz/‎

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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