For Raspberry Shrub. Mix raspberries, honey and water and bring to boiling. Reduce heat and simmer for 15 minutes. Pour mixture through a fine mesh strainer into a medium bowl, reserving the juice. Add apple cider vinegar and stir to combine. Cool.
For Sangria, mix wine, fruit, juice and cooled raspberry shrub in a pitcher. Pour in the sparkling water or soda. Chill at least 30 minutes or up to 2 hours.
Spiced Simple Syrup: Place all of the ingredients in a medium saucepot, stir.
Place on high heat, bring to a boil. Reduce heat, and simmer 5 minutes.
Remove from heat, allow to cool completely.
Pour syrup through a strainer to remove spices.
Pour syrup into a jar with lid and store refrigerated. Shake before using.
Sangria: Combine wine, 3/4 cup spiced simple syrup, sparkling water, orange juice, and fruit slices. Stir briskly.
Serve over ice in large red wine glasses.
r>Butterfly beef roast. Fill with pepper, mozzarella cheese, basil and
For the Blush Wine Vinaigrette: In a small bowl whisk together the vinegar, lemon juice and sugar until the sugar has dissolved. Slowly add the oil in a stream, whisking to emulsify. Season with salt and pepper to taste.
For the salad: In a large salad bowl toss together the salad blend or spinach, strawberries, green onions, pecans and crumbled goat cheese. Just prior to serving, add the dressing to taste and gently toss. Season with salt and pepper to taste.
Mix last 4 ingredients and pour over chicken.
Bake at 375\u00b0 for 1 hour or bake at 350\u00b0 for 1 1/4 to 1 1/2 hours.
Cover for the first 45 minutes.
Double recipe for 2 cut up chickens.
ater for about 1 hour.
Season the Duck Breasts with salt
owl with the vanilla bean and olive oil.
Marinate for 1
up wine, crab and stuffing mix.
Sprinkle each chicken breast with
Put slices in a pot with cream, garlic and goat cheese
Remove shells, if desired.
Place shrimp in one layer in shallow pan.
Sprinkle with onion and garlic.
Drizzle with wine. Dot with butter, sprinkle with parsley.
Broil turning once until done 4 to 5 minutes, depending on size of shrimp.
Shrimp should be pinkish when done.
Remove to platter and garnish with lemon.
Combine
bulgur
and
bouillon
granules
in a 10 x 6 x 2-inch baking dish and pour boiling water over the top.
Place fish
on top,
tucking under
any
thin edges.
Sprinkle with garlic
salt and basil.
Place frozen vegetables and tomato on top
of
fish; drizzle with wine.
Cover tightly with foil and bake
in
a preheated
450\u00b0
oven
for 25 to 30 minutes (fish should flake easily with fork).
Makes 2 servings.
Beat yolks until light.
Add both salts, pepper, parsley, shallots and flour.
Beat until thoroughly blended.
Beat egg whites together with wine until stiff but not dry.
Carefully fold whites into yolk mixture.
Grease three 8-inch pie plates.
Divide egg mixture between them.
Bake at 350\u00b0 for 15 minutes, or until set.
eason for the vagueness of the measurements.
Mix the wine with 3
Combine sugar, Calvados, lime, lemon, peaches and apples in a large pitcher.
Cover with 1 bottle of Rioja wine and chill sangria several hours.
To serve, spoon fruits into glasses or goblets, adding a few fresh raspberries in each glass, pour wine over top of the fruit. Top glasses of sangria off with a splash of soda water and serve.
Fill up mason jar with peaches, strawberries, and grapes.
Pour in vodka a 1/4 of the way up the jar.
Fill up the remainder of the jar with wine cork the rest of the wine.
Chill sangria concentrate overnight or at least for several hours.
Pack up the sangria concentrate, 1- liter bottle of soda and remaining wine in an insulated bag.
When you get to the campsite, mix all 3 together in the pitcher and enjoy!
er pan 1/2 cup wine per pan etc -- Or
Pour chardonnay and elderflower liqueur into a pitcher; add peaches, strawberries, raspberries, blueberries, and blackberries. Stir and let fruit soak for at least 2 hours.
Fill wine glasses with ice and pour in sangria.
Fill a large pitcher halfway with ice, then pour in the wine, fruit juice, peach wedges, Grand Marnier(R), and about three-quarters of the orange and lime slices. Stir until cold and well mixed.
Pour into glasses, adding a few of the reserved fruit slices to each.
Note: Any crisp, relatively dry white wine will do the trick here; just avoid chardonnay.
For the syrup, in a medium
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.