Beverages

Recipe—Summertime White Sangria

So I have this incredible friend named Brandy. We have many things in common. One of which is our fabulous taste in refreshing adult beverages. A few weeks back I was at her home for a summer birthday party, and she made this white wine sangria. It was incredible! I would define it as being the perfect summer drink. I have had red sangria before but found it to be a bit heavy for a warm summer day. (I’m more of a white wine gal anyways.) This could not be further from the traditional sangria. It is light and super refreshing. I decided to make Brandy’s recipe for 4th of July for my aunt who says she doesn’t like sangria. (She had a bad experience.) Well guess what, my aunt could not get enough. Who am I kidding? No one could get enough! We had the pitcher wiped out within an hour. It could have been the 100º+ day that had us drinking glasses hand over fist, but either way every drop was enjoyed. This is the perfect drink for a summer party or just a lazy day by the pool. And don’t forget to eat the fruit. That is one of the best parts! Gotta get in your vitamins.

Note: For the white wine I used Pomelo’s sauvignon blanc (one of my favorite summer wines). It has a nice refreshing grapefruit flavor. Anything with citrus notes will give you wonderful results. I recommend using a pinot grigio or sauvignon blanc. I actually bought two bottles and made ice cubes with one of them. This way rather than get watered down as the ice melted, the sangria just got better. 😉

INGREDIENTS
750 ml bottle of sweet white wine (see above note)
2/3 c peach schnapps
1 peach, sliced
1 mango, sliced
1 orange, sliced
1 lime, sliced
1 1/2 c raspberries
2 c ginger ale

STEPS

  • In a large pitcher combine together the wine, peach schnapps, and all the fruit.
  • Place the pitcher in the fridge and allow it to set overnight. (This step is not necessarily but it is highly recommended. Sitting overnight will allow the fruit to soak up some of the boozy goodness and allow the fruit flavors to infuse into the wine.)
  • Add the ginger ale to the pitcher right before serving.
  • Top off the pitcher with ice.
  • Pour. Relax. Enjoy.
Side Dishes

Recipe—Baked Sweet Potatoes

I know many people think that sweet potatoes are a fall dish but why should we limit ourselves to only eating the sweet root vegetable during the cooler months? I am still getting sweet potatoes almost every other week in my produce box and have had fun getting creative with them. The other day at the grocery store I saw some turkey breast tenderloins on sale and I decided to cook a mock Thanksgiving dinner. A Thanksgiving feast once a year is not nearly enough! These potatoes are sweet, tangy, and even had a little hint of spice. They will really get your taste buds going. I’m so glad I made these because they were the perfect side dish for our citrus grilled turkey tenderloins.

Note: I used Hannah sweet potatoes but this recipe works with any type of sweet potato. That is why these are lighter in color than the typical orange sweet potato you may be used to seeing.

INGREDIENTS
4 large sweet potatoes, sliced into 3/4” medallions
1/2 c fresh squeezed orange juice
1/2 tsp orange zest
1/3 c maple syrup
1 tsp cinnamon
3/4 tsp ground ginger
1/2 tsp nutmeg
pinch of cayenne
1/4 tsp salt
1/2 c dried cranberries
3 tbsp butter
2 tbsp brown sugar

STEPS

  • Preheat oven to 400º.
  • Place the sweet potatoes in a large bowl and add the orange juice, zest, syrup, cinnamon, ground ginger, nutmeg, cayenne, salt, and cranberries. Toss to coat evenly.
  • Transfer the sweet potatoes along with all the juices to a baking dish.
  • Slice the butter and place the pats over the top of the sweet potatoes.
  • Sprinkle with the brown sugar.
  • Cover with foil and bake for 20 minutes.
  • After 20 minutes lift the foil and using a baster or a large spoon, pour some of the liquid from the baking dish over the top of the potatoes.
  • Bake for an additional 30 minutes or until the potatoes are tender.
  • Remove the foil and turn on the broiler for 3 minutes to caramelize the top.
Beverages

Recipe—Grapefruit Margarita on the Rocks

Happy Friday folks! What better day to share a margarita recipe than on a Friday. Now that my organic produce deliveries are shifting more towards winter crops I have been seeing lots of great citrus. While I certainly love to eat my fruit, it is fun coming up with fabulous drinkable concoctions too. Last weekend I used fresh squeezed orange juice to make mimosas. They were superb! This week I had some extra grapefruit and limes on hand so I came up with this grapefruit margarita recipe. It was the perfect refreshing beverage after my long day at work. If you like the tartness of fresh grapefruit give this a try. I loved that this margarita was nothing like the syrupy, too sweet, premade margarita mixes you get at the store. These ones are actually good for you! Grapefruits are low in calories and are a great source of inositol, which helps the body to maintain a healthy metabolism. They are also a member of the vitamin B complex and are an excellent source of vitamin C, which everyone needs more of during the cold and flu season. So next time you are craving a refreshing adult beverage give these a try. Cheers!

Note: If you don’t have fresh grapefruit on hand you can substitute the hand squeezed grapefruit juice for some store bought. Just be sure to leave out the added sugar.

INGREDIENTS
1 1/2 c fresh squeezed grapefruit juice (I used 3 medium Ruby Red grapefruits)
juice from half a lime
5 oz silver tequila
1 oz triple sec
1 tsp sugar (optional)
margarita salt
grapefruit slice or lime wedge for garnish

STEPS

  • Pour your margarita salt onto a small plate.
  • Moisten the rim of a margarita glass with a lime wedge and dip the glass into the salt until it coats the rim.
  • Fill the glass with ice.
  • In a large cocktail shaker combine the grapefruit juice, juice from lime, tequila, triple sec, and sugar.
  • Fill up the rest of the shaker with ice.
  • Holding the lid firmly in place, shake the margarita until the outside of the shaker has condensation.
  • Strain the margarita into the glass and garnish with a slice of grapefruit or a lime.