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how to make sangria
by Yee-Fan Sun |
a cooler full of chilled beer makes a fine accompaniment to those
warm-weather cook-outs. But for a change of pace, try mixing up a big olí
pitcher of ice-cold, fruity sangria. Sweet, cool and refreshing, this
Spanish wine punch makes the perfect accompaniment to grilled goodies,
Mediterranean-inspired meals, flavorful finger foods, and more. So kick
back on a balmy evening with a couple of pitchers of homemade sangria, a
table full of delicious eats, and some good friends, and youíll have
the recipe for a perfect evening.
The base of sangria
is, of course, wine. But what kind should you use? Rioja or another
Spanish red are the obvious choices for authenticity, but basically, any
yummy, inexpensive, medium-to-full-bodied red wine will work fine.
Thereís not much point in using a really fine red wine for sangria, as
youíll be changing the flavor quite bit with all the other ingredient
additions, but the wine should still taste good enough to drink on its
own. Sangria can also be made with white wine, in which case itís
called sangria blanco.
Wine might be the
essential base, but itís all that fruity goodness that makes sangria
such an eminently quaffable drink. Part of the fun of sangria is that
itís so fabulously flexible a recipe. A classic sangria might contain
fat slices of tart oranges and lemons, sweet chunks of apple or peach
perhaps, but just about any fruit you fancy can be substituted or added
to the usual mix. A touch of some sort of citrus is pretty much always a
good idea, as the tart flavors are a good balance for the sweetness, but
beyond that, go with whateverís cheap, sweet, and in season and you
canít go wrong.
oranges, lemons, limes: squeeze
out the juice, or slice thinly
peaches, plums: remove the pits and cut the fruit into small
apples, pears: core and cut the fruit into small chunks
strawberries, blackberries: use whole, or slice in half if the
fruits are very large
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