I put up a post last July expressing my belief that "recipe for sangria" is an oxymoron. Having made umpteen additional batches since then, my belief has hardened into certainty. Having said that, here's what I did to make an autumn sangria for Sunday's party. (Unfortunately I forgot to take any pictures of it--sorry about that.)
3 apples
1 pear
1 half pint blackberries
2 Tbsp lime juice
2-4 Tbsp sugar
2 bottles Chianti
2 bottles Prosecco
Core the apples and pear, slice into thin rings, and dump in a bowl or wide-mouth pitcher.* Add blackberries and stir to combine everything. Sprinkle liberally with lemon juice and sugar; toss to coat thoroughly, mashing the fruit a little bit as you go to release some juice. Open and add all four bottles of wine, or one each of Chianti and Prosecco if your container can't hold as much. (You can top it up later.)
Best if made at least an hour before party time to allow the flavors to meld. Suggestions for keeping it cold without watering it down:
- freeze Sprite or a similar citrus fizzy drink in ice cube trays
- freeze grapes or berries
- freeze some of the wine
Serves approximately 20 glasses. Adapted considerably from Southern Living.
* We served it in a giant glass decanter jar with a spigot at the bottom. I'm not exaggerating the giant part: we poured in four bottles of wine and it was barely half full.
Tomorrow: nibbles!
Tuesday, November 8, 2011
Monday, November 7, 2011
Party menu
- Autumn sangria
- Sweet & spicy roasted mixed nuts
- Cheddar-pecan shortbread (basically this recipe, with toasted pecans thrown in)
- Tomato soup shooters with grilled cheese batons
- Thanksgiving turkey salad in wonton cups
- Sweet potato croquettes
- Oat-fruit bars with blackberry-apple filling
- Chocolate-pumpkin tartlets
- Almond Joy bark (pictured)
Silent Sundays: amateur catering
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