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Recipe Options for Wine Journey, July
2010
Sangria: (1 quart)
Source:
“Wine
and Food” book by Barbara Ensrud
1 bottle Rioja red wine
1 oz brandy or vodka (or to taste)
Juice of ½ lemon
Juice of ½ orange
¼ cup extra fine sugar
8 – 10oz Perrier or club soda
Lemon and orange slices
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Combine ingredients in large
pitcher with ice. Garnish with Lemon and
Orange slices. For a lighter version, omit
the brandy. For a sweeter version, add more
sugar.
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Grilled sausage with Potatoes and Green Beans
From
allrecipes.com:
Ingredients
(serves 4)
3/4 pound fresh green beans, trimmed and
halved
1/2 pound red potatoes, quartered
1 large onion, sliced
1 pound smoked sausage, cut into 1 inch
pieces (can substitute mini sausages)
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon vegetable oil
1 teaspoon butter
1/3 cup water
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Directions:
Preheat an outdoor grill for
high heat.
On a large sheet of foil, place the green
beans, red potatoes, onion, and sausage.
Season with salt and pepper, sprinkle with
oil, and top with butter.
Tightly seal foil around the ingredients,
leaving only a small opening. Pour water
into the opening, and seal. Place foil
packet on the prepared grill.
Cook 20 to 30 minutes, turning once, until
sausage is browned and vegetables are
tender.
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Warm Potato Salad
Vinaigrette
From GoodHousekeeping.com
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Ingredients (serves 16)
4 pound(s)
medium red potatoes, unpeeled
3 tablespoon(s)
salt
1/2 cup(s)
vegetable oil
1/2 cup(s)
cider vingar
2 tablespoon(s)
Dijon mustard
1 tablespoon(s)
sugar
1/2 cup(s)
(loosely packed) fresh parsley leaves
and stems
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In 4-quart saucepan, place potatoes, 2
teaspoons salt, and enough water to cover;
heat to boiling over high heat. Reduce heat
to low; cover and simmer 10 to 15 minutes or
until potatoes are fork-tender. Drain; cool
slightly.
Meanwhile, in blender, combine oil, vinegar,
mustard, sugar, parsley, and remaining 1
teaspoon salt; blend until smooth. Transfer
to large serving bowl.
When potatoes are cool enough to handle, cut
each into quarters or eighths if large. Add
warm potatoes to dressing in bowl; gently
stir with rubber spatula until coated with
dressing. Let potato mixture stand 30
minutes to absorb dressing, stirring
occasionally. Serve warm or cover and
refrigerate up to 1 day to serve cold.
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Peach
Cobbler with Hard Sauce
From
SoDuckSoup blog
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Crust:
2 cups flour
1/2 cup sugar
1 cup butter
Filling:
3 or 4 16 oz. cans of sliced peaches,
drained
3-4 Tablespoons minute tapioca
1-2 Tablespoons sugar (optional)
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Topping:
1 1/2 cups flour
1/4 cup sugar
pinch of salt
1/4 tsp. cinnamon
6 Tablespoons cold butter
Hard Sauce:
1 lb box of powdered sugar
1 cup softened butter |
Preheat oven to 350 degrees.
Prepare crust first: cut butter into flour mixture,
form a ball and pat into 13x9 pan. Bake at 350
degrees for 10 minutes or until slightly brown.
Remove from oven. (or buy prepared crust!)
Prepare filling and pour onto baked crust
Prepare topping: Combine all dry ingredients and cut
into cold butter to form crumbs. Sprinkle crumbs
over filling.
Bake at 350 degrees for 50 minutes
Prepare hard sauce: Beat ingredients together.
Figure out how you are going to add it to the peach
cobbler. Options: spoon it on about 1 inch apart,
use a pastry bag or you can serve it on the side
after you cut a piece of cobbler. |
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