I made the Peach White-Wine Sangria from Gourmet twice last weekend and found it a bit sweeter than I like, so I changed the recipe a bit the second time around, and I doubled it. Because, you know, when it comes to Fourth of July parties more is better.
Here’s what you’ll need:
- gallon jug
- four cans peach nectar (11.5 ounces each for 46 ounces total)
- two bottles of dry white wine (I used Hogue Fume Blanc)
- zest from one lemon
- juice of two lemons (or 1/2 cup)
- 2 cups of basil leaves
- 15 to 20 basil sprigs
- two peaches, diced or wedged (depending on how lazy you feel and if you want the fruit to end up in the drinks)
Combine the basil leaves, lemon zest and lemon juice in a medium saucepan and bruise the leaves with a spoon. (You can also add 1/4 to 1/2 cup sugar now if you’d like.) Add two cans of peach nectar and heat until it’s just reached a simmer. Pour through strainer and into a heatproof pitcher (I use an 8-cup Pyrex measuring cup at this point) and allow to cool for a while. Discard the basil leaves and lemon zest. Then pour into the gallon pitcher, something that seals if you’re on your way to a picnic (I used the larger version of this Rubbermaid one and it didn’t spill when it fell over in the trunk of my car), something pretty if you’re entertaining at home. Add the peaches, basil sprigs, final two cans of peach nectar and bottles of wine. Chill for at least an hour or up to 24 hours.
The mixture will be thick, so serve it over a glass filled with ice, or if you find yourself at a party with no ice (say your friends have owned the house for only a few hours so the party is all bare-bones style) it tastes pretty good mixed with a bit of cold ginger ale. (Thanks to Maggi for that discovery!)
· comments  · 07-6-2009 · categories:drink ·
Happy 4th of July. We’re hiding out in the coldest part of our house until it’s time to head out to BBQs. I recently bought a new SD card for my littlest camera and found that most of the photos I grabbed from it so far have orange in them:
Basil peach sangria currently chilling in the fridge. We have four BBQs this weekend (yay!) so I’m making a lot of sangria, these are the two for today.
Despite seeing them everywhere I still love the large tissue paper poofs, you can find instructions for how to make them here at Martha Stewart (also here).
Hello from my dining room!
· comments  · 07-3-2009 · categories:mumbling ·
Expert settles debate about mixing water or milk with eggs If you’re making an omelet add a little water, for scrambled eggs add milk or cream. At Seattle PI.
Cool kitchen contraptions – Seattle PI Looks like Chicago metallic (half way down) has a three channel lasagna pan. Convenient if you only really want to make lasagna for one or two people.
Orangette: Brown bag it The chickpea salad that is simple and delicious and seems is consistently one of the more popular on Orangette’s site. I’ve made it so now I understand.
Lard: After decades of trying, its moment is finally here. – By Regina Schrambling – Slate Magazine We had herbed lardo spread on bread at Carne Vino in Las Vegas and it was amazing.
CakeSpy: Pity The Fool…and the Grunt, Buckle, Slump and Cobbler: An Examination of Fruit Desserts Scott loves fruit desserts so this will be an essential guide when we discuss biscuit topping or crumble topping issues.
Michael Pollan at Seattle Speakers’ Forum
Make Bread Cones · Edible Crafts
Bakerella: Where I shop… Oh my god.
Get people caffeine-buzzed off of my cookies | Ask Metafilter
New Finds: Condiment Gun – CHOW. I wonder if you could also drill a larger hole in a regular water gun? Or is that crazy talk?
Amazon.com: Grow Great Grub: Organic Food from Small Spaces: Gayla Trail: Books. Yay! A new book from Gayla at You Grown Girl.
Lovescool – For the Love of Dessert » Bake it Pretty. Those orange yellow cupcake liners? Swoony.
Food photography setup, at Wrightfood.
Food Photography Setup – Post Production, at Wrightfood.
· comments  · 07-2-2009 · categories:food · links ·
· comments  · 07-1-2009 · categories:beauty · links ·