SANGRIA, Sangria, sangria

So, I am not often outwardly proud of anything I create or do except for my Sangria.  I am not only proud of it, I am pretty much a Sangria snob.  I often refuse to order Sangria at a restaurant because I know it won't be as good as mine.  If its given to me, ok. But I won't pay for it.  

A few years ago, some friends introduced me to Calle Ocho.  It's a restaurant in town that has free unlimited Sangria with your brunch entree.  Now, if it's free, you assume its going to be low-effort, right? Nope. It's phenomenal.  There is one that I love called the Spanish Harlem.  It's a red Sangria with big chunks of strawberries, blueberries, and other berries. It also has a cinnamon stick or two in it.  After looking at it for a while, I thought I'd try and make it. 

I did, and I have never looked back. Its a hot ticket at church picnics, thanksgiving dinners, etc.  I have been wanting to share the recipe with you for a long time but I haven't made it in a while until recently.  I made it Friday night for some friends and thought "Here is my opportunity to share the Love."  

* Disclaimer #1 - It must be prepared atleast 12 hours ahead, preferably 18-24.  Trust Me.

** Disclaimer #2 - Once its marinated for more then 12 hours, the alcohol taste will be minimal.  Which means be careful how much you drink.  Its really easy to over do it.

I hope you enjoy!

Red Sangria

What you need:

Fruit: 2-3 cups Berries

Alcohol: 1/2-1 cup brandy, rum, or sweet bourbon

(1) .75 liter Red Wine

(1) 8oz-10oz bottle of juice

1-2 small-medium cinnamon sticks

1 pitcher

I typically use berries in this sangria.  It can be to your taste.  I prefer strawberries, blueberries and raspberries.  You can also use apples.  I sometimes use 1/2-1 bag of frozen berries you can get at grocery stores.  The fruit won't look as pretty but the juices will mingle a little better.  

Cut the strawberries into smaller pieces.  Its up to you how small or big they are. The bigger they are, the more alcohol they will absorb and the sweeter your sangria will be.  

Then you'll add the harder liquor.  I like to use brandy or this honey bourbon (Sweet Lucy).  I've used flavored brandy before and it was yummy.  Add about 1/2 - 1 cup.  You don't necessarily need to cover the fruit but fill it 3/4 of the way on the fruit.

The key to my Sangria is the cinnamon stick.  I put 2 small to medium sized sticks in but if you aren't sure about the cinnamon then just add one the first time.  

I let the bourbon sit for 2-3 hours in the fruit before going to the next step.  

Next you'll add the wine.  After you let it sit in the bourbon (or whatever you used), you'll add the wine.  I suggest you buy a cheap bottle of wine.  It DOES NOT need to be quality wine.  I prefer to use a drier wine.  If it sits for 12-24 hours, it will definitely sweeten up.  If you like a really sweet sangria then you can use a sweet red but using a dry wine will still turn out pretty sweet.  

You'll then let this sit in the refrigerator for another 8-10 hours.  Depending on when you started the wine.  If you make it the night before, then let it sit over night.  If same day, make sure it sits for at least 8 hours.  The longer you let it sit, the more the fruit will absorb the alcohol and the sweeter it will become.  

The very last step is to add a bottle/can of fruit juice. I prefer a comparable flavor like this Watermelon Strawberry.  I usually won't add this until right before I serve the Sangria.  

This is my Sangria.  The more fruit you use the better as it will absorb more of the alcohol and the sweeter the drink will be. Also, the more fruit per glass you'll have.  Now, please remember that the fruit has now absorbed a lot of the alcohol so be careful as you munch on it.  You can inadvertently get drunk on the fruit alone.  This drink can be dangerous.  You won't realize what you are doing until you feel the buzz.  So DRINK RESPONSIBLY!

I hope you enjoy.  If you try it, please come back and let me know what you thought or how you changed it up.

I also make a mean White Sangria.  That might take me a while to post.  Email me if you want that recipe.

Have a Lovely Sunday

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Pumpkin Sandwich Cookies

(Printable Recipe)

What says fall more then Pumpkin Sandwich cookies with a cinnamon vanilla Cream Cheese filling center?  I found this recipe (or a similar one) a few weeks ago and I took the plunge and made them in hopes that I would share them with my co-workers but then left them at home.  So they went to my roommates co-workers.  Later that day, I had Facebook messages expressing their delight in the cookies.  They are truly amazing little things.  The cream cheese filling between two pumpkin cake cookies makes for a joyful taste in your mouth.

Apple A Day: Apple Sauce

(Printable Recipe)

I actually made this about 6 weeks ago and even wrote up the recipe but never added the pictures and posted it.  Now, I seem to have lost 75% of the pictures so you just get this one.

Its not even the finished product (which was super yummy)

I got the base of this recipe from my good friend Kristina.  She's pretty awesome and so is her blog.  She's got great organic and healthy ideas.  I added a few items to my recipe like Grand Marnier.  The alcohol mostly burns off but leaves a subtle flavor.  It is a sugar free otherwise.  

What you Need:
6 cups apples (Variety)
2 cinnamon sticks
1/2 cup Grand Marnier
2-3 cups water
nutmeg
Brown Sugar (optional)

Directions:
Peel, cut and chop apples into slices or chunks.  Place apples into large stock pot or crock pot. Add water, cinnamon sticks, nutmeg to taste, and 1/4 cup of grand marnier.

Bring to a boil, then reduce heat to low heat.  If using crockpot, put on low.  Let simmer for 2-3 hours, stirring occasionally.

Taste as it cooks for flavor.  Add more water or grand marnier if apples get dry.  Because of the long simmer, the alcohol will boil off.  I did not add sugar as I wanted to keep this on the healthier side.  But add in sugar to taste.  The Grand Marnier will add a little bit of an orange flavor to it.  Once the apples are soft, you can either blend with an immersion blender or leave chunky.  Serve hot or cold.

Apple A Day: Apple Pie Cheesecake

(Printable Recipe)

A friend of mine shared this recipe with me.  I love cheesecake and I love apples, so to combine the two sounded like a great idea.  I made it for our church's community dinner.  I got lots of thumbs up for it.  I made a few changes to the original recipe but otherwise it was the same as what my friend listed.

Apple A Day: Apple Pie Muffins

(Printable Recipe)

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• I made these for church a couple of weeks ago.  They were a big hit but unfortunately I must not have taken pictures. If I did, they have disappeared... Sorry about that, but take my word for it, they are yummy.

Apple A Day: Apple Pie Bites

(Printable Recipe)

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• I love finding fun ways to use the apples I got from apple picking this year. I love it even more when I can make single serving recipes or ones that I can snack on.  

I found these apple pie bites online.  They are great tasting, small and easy to make.  You can't eat just one...  They are even good cold.

Apple A Day: Apple Pie in an Apple

(Printable Recipe)

Earlier this month, some of us from my church went apple picking.  Knowing that I was going to want to make lots of things with apples,  I went for the largest bag they had which was half a bushel. I would have gotten more but i soon realized that meant I had to carry more.  

Since then I have been trying as hard as I can to try various recipes and ideas using the apples.  My first recipe to share is Apple Pie in the Apple.  Its actually really easy and fun.  Its a great recipe to impress guests with or just to make individual servings for your family, roommates, etc.