White Peach Sangria - A True Parch Pleaser!

Just in time for the 4th of July, our coastal County of Monterey finally had it's first taste of hot summer weather.  Compared to Phoenix, that had a temperature of 118F and various parts of the country-- 80 degree weather isn't a walk in the park for us.  But, for we locals, we are used to temps that range from the mid 60's to mid 70's during the summer.  Air-Conditioning isn't something that is built into most of our homes.  If we're hot, we plug in fans or go to an air-conditioned movie theater.  I can count, on one hand, how often Craig and I have headed to our local public library, to bask in the air-conditioned computer lab due to temperatures that hit triple-digits.  We're heat wave whimps, and I'm very happy with the climate where I live, thank-you-very-much.  I begin to turn various shades of red when the mercury hits the 80's. Beyond that, I'm pretty much useless.  I'd never survive in the South, that's for sure.

After a few summers of begging pleading for my husband to invest in some new patio furniture, he finally agreed.  Granted, the Salinas Valley winds can sometimes blow really strong in our backyard.  But, that's usually in April-May.  By summer, we get some winds in the later afternoon, once the coastal fog begins to roll onto the shore-- about 25 miles inland.  On Sunday, we were having guests for a backyard barbecue of ribs and "Butterflied Chicken". 

I had a hankering to make a White Peach Sangria.  Ever since our trip to Palm Springs, last October, I've wanted to see if I could recreate that refreshing drink that I enjoyed-- while dining at a trendy restaurant, sitting under misters at 8:00pm, and it was still close to 100F outside.  I was parched. I was a little cranky.  This cocktail cheered me right up.  After doing a little internet surfing, I settled on Bobby Flay's White Peach Sangria.  The recipe calls for fresh oranges, apple and peaches-- these peaches happen to be white peaches.  On a whim, I discovered two of my numerous kitchen gadgets work really well to prepare peaches.  My apple corer made quick work of peeling peaches-- and my mango splitter did a great job of removing the pit. Ya gotta love gadgets!

I had a beautiful bowl of cherries, and so I decided they'd be fun and colorful to add to the sangria, instead of an apple. Here's another one of my gadgets:

This Norpro Cherry Pitter makes quick and easy work of pitting cherries.  I love it!

Now, to make Sangria!  I added one bottle of Sauvignon Blanc (Bobby uses Spanish table wine).  I later found out, on Batch #3, that a White Zinfandel works well, too.  A cup of pineapple juice goes into the pitcher...

... add a cup of fresh orange juice.  I added about 2 ounces of simple syrup.  That triggered an idea-- I had some fresh, sliced pineapple so I added that to the mix.  I also added 3 ounces of Peach Schnapps (Bobby uses brandy) and 3 ounces of Triple Sec-- but, I later added a lot more... like 3/4 cup of each. Why?  I'll explain in a moment...

Bobby Flay used a peach puree, but my peaches weren't quite soft and ripe enough. I decided to take a short-cut.  Peach nectar worked great!

This lovely concoction went into the fridge for several hours.  

The reason I added more Triple Sec and Peach Schnapps is that I wanted to some "fizz" to the Sangria. I decided that I would add club soda, and I figured that would water down the booze.  Sounds sensible, right? It's up to you, but I decided to not add the club soda all at once. I didn't want to risk the sangria going flat. Your choice... To serve this, I poured a couple inches of club soda in each glass, added ice and then the white sangria.

I confess, that I made this on Saturday to test the recipe.

 

 VERDICT:  Cheers, Bobby Flay!   Refreshing!  Peachy. Sweet, but not over-the-top sweet. My husband said "it's a girlie drink", while holding on to a bottle of beer.  Girlie?  Really.  We'll see...

Feeling satisfied that this Sangria was going to be a hit, I topped it off with more Sauvignon Blanc, a splash or two more of Peach Schnapps and Triple Sec and put it in the fridge, overnight.

By the time our guests arrived, it was hot! Our two male dinner guests (who are about as macho as they come) couldn't get enough of this drink. Now, who are you gonna call "girlie"?  Oh, how quickly my husband forgets. I think I saw him sipping two or three of these.  I had to make a total of two more pitchers of this refreshing drink.  While Sangria tastes best, when allowed to chill for several hours-- this works fine if you make it on the fly.  It's a perfect summer cocktail. It's also versatile-- add or take away whatever fruit suits your fancy.

A printable recipe card is at the end of this post.

Cheers!

Ramos Gin Fizz-- A New Year's Day "Hair of the Dog" Grownup Milkshake--

Many years ago, there was a restaurant, called "The Clock Garden"  in my hometown of Monterey (California) that was known for their signature "Ramos Fizz" cocktail.  I can recall indulging in this frothy drink, while enjoying brunch on the outside patio, a few hundred dozen times.  If you've never tried one of these, I can attest that they can be a very sneaky drink.  They are smooth and silky, like a milkshake, and they can give you a bit of a buzz if you drink more than a couple.  They're also loaded with calories, but they sure are good! The gin isn't easily detected (and I usually don't drink gin).  There is a subtle taste of orange and a blend of light citrus, and a garnish of nutmeg that goes perfectly with any kind of brunch.  Sadly, the owner passed away and the restaurant lost it's magic.  It closed, for good, but I was given the recipe at least 30 years ago-- and then I lost it at some point. Years later, I indulged in one two of these delicious cocktails, when I had Brunch at Brennan's in New Orleans. I remember ordering their Eggs Benedict and a Ramos Fizz (another wait busting meal) but it sure was excellent!

A few weeks ago, I had a craving for a Ramos Fizz.  Then, a miracle happened.  Somehow, bits and pieces of the recipe, from decades ago, began to return from the depths of my aging clouding memory.  The words Gin, Cointreau, orange flower water, egg whites, half & half and nutmeg began to form in my head.  I decided to experiment if buying liquid egg whites would work as well as separating eggs.  Indeed, it worked very well!

I made one, and presented it to my husband. He liked it!  After making a couple of adjustments-- adding a little fresh orange juice, sugar and more ice, I nailed it!

I've ordered a Ramos Fizz, on rare occasion, from a restaurant or bar.  I've been disappointed, though, because Orange Flower Water is a key ingredient.  To me, it just isn't the real deal without this product that is is a clear, perfumed distillation of fresh bitter-orange blossoms. It's not that hard a product to find, actually. I think I bought this bottle either at Whole Foods or Trader Joe's, a year or two ago. You also need to make this drink in a blender, so it becomes nice a foamy from the egg whites.  I used Sweet  & Sour Mix, but I just might go that extra mile and make my own with fresh squeezed lemon and lime juice, next time.  Now, all I need to do is recreate The Clock Garden's delicious Greek Lemon Soup and their Welsh Rarebit that they were known for.    I didn't eat them together, though. That would be an interesting combo, wouldn't it?

I'm pleased to have a piece of The Clock Garden Restaurant in my recipe file again. A printable Ramos Gin Fizz recipe is at the bottom of this post, in case you'd like to try one.  I think you'll love it. I really do. By making these at home, you can drink responsibly. That's a good thing.

I have heard that this drink can nurse a hangover.  Craig and I are spending a very quiet evening at home, with a glass (maybe two) of champagne, so I doubt we'll need a little "hair of the dog" that bit us.  I think our days of partying and drinking are behind us.

For New Year's Day, I think my husband and I will enjoy one of these to celebrate our fifth wedding anniversary.  Yes, we're still newlyweds and I'm one very lucky woman!

Happy New Year, 2011!  

We have four Magic Bullet Winners! Plus, Summer Smoothie Heaven!

I can clearly remember the day I decided to become a food blogger.  I wanted a place to store my recipes, and to share them with a few friends and family.  I used to ask my husband to take the photographs, because I was insecure about my photography skills.  It took weeks before I received my first comment, and that was really exciting.  I remember being excited to hit 100 followers...then 200... then 300... I've come a long way, baby!   I would blog a recipe ever single day, if I could.  Full-time work, a husband who started to feel neglected by my long blogging sessions and a busy lifestyle means that I can only blog one or two recipes a week.  Still, I haven't lost the enthusiasm I feel when I visit food blogger friends or upload my latest culinary creation.  Food blogging is fun!  What I never expected-- and this is a big bonus-- is to be contacted by companies who ask me to test or review a product.  Heck, yeah!  Me-- the hopeless food gadget addict-- was thrilled to be offered an opportunity to receive my own Magic Bullet To Go.  What really excited me was that the lovely people at Magic bullet  offered FOUR of my own loyal foodie blogosphere friends a chance to win their own.  I'll announce the winners, after I share my favorite breakfast drink-- a Summer Smoothie made with fresh locally grown strawberries, banana and an orange.  So simple. So easy. So tasty. So Satisfying. I drink one of these before I hit the pool for my swimming exercise:

I use low-fat vanilla yogurt (this is our favorite brand, so far).  When bananas start looking a little ripe, they are perfect for this drink.  I peel a fresh orange, if I have one. Honey! That's my favorite part.  A little extra vanilla doesn't hurt.  Occasionally, I'll add soy milk. Usually, I don't, because the yogurt is enough. I add a handful of ice. In the winter, I freeze some of my fruit (so no ice is needed) so I can enjoy them when Summer has gone away for a year. Blend it, baby!  This drink curbs my hunger and cravings for sweets.

 
What I didn't know, at first, was that I would also receive a Magic Bullet To Go. I found out when  I submitted all of the entries including a couple of my own. Wow! What an unexpected surprise! This will be faster and easier to make in my Magic Bullet-- I can't wait for it to arrive.  There are four of you who will receive one.  Here are the winners, chosen by the lovely and generous folks at Magic Bullet:

Patti, of "Scrappin' Mint". Patti wrote:

I'm a big sweet snack addict..one of my favorites is instant cheesecake for one (okay so it might be enough for two but hey, who's counting). I take a few graham crackers and smash them up (this would be so much easier with a magic bullet!), mix them with a little melted butter and put them in the bottom of a small bowl (I just use a cereal bowl)set aside. In a seperate bowl combine a small container of greek yogurt, about 1/2 package of cream cheese, some sugar to taste, and a squeeze of lemon juice, mix until smooth ..again would be sooo much easier in a magic bullet ;) pour over graham cracker 'crust'. Whip up some fresh whipped cream and spread over top. Chill for as long as you are able to wait.(sorry, don't think magic bullet would help with the waiting part, although it would get the rest done faster!) :)

 "Pink Lady Gumbo" entry was:

im so not a snacker, but when i get the urge, i like to snack on something that i never liked until recently...cinnamon pecans! simply coat 2.5 cups of pecans in 1 egg white and 1 T of water (mixed). then in another bag, mix 1/2 c of sugar, 1/4 t salt and 1.5 t of cinnamon and toss the eggy pecans in to coat. bake on 225 for about a hour and yummmmmmmm!!! well, let cool first ;-)

 All Things Yummy wins a Magic Bullet. She submitted a recipe that I definitely plan to make:

I've always wanted a magic bullter so I'm excited to enter My favorite snack is pita chips and hummus.
Recipe:
Ingredients
2 cups canned garbanzo beans, drained
1/3 cup tahini
1/4 cup lemon juice
1 kosher teaspoon salt
3 cloves garlic (these are best used after being roasted but raw is ok)
1 teaspoon minced fresh parsley or basil
4-6 sundried tomatoes packed in oil (add more or less to taste) start with Directions Blend all ingredients in food processor (or magic bullet) until smooth.

 Soup's On submitted:

 Garlic White Bean Dip
2 (15oz ea) cans cannellini beans
1 garlic clove, minced
1 lemon, juiced
1/2 cup plus 3T olive oil
1 roasted red pepper, diced
1T parsley, chopped
1T basil, chopped
salt & pepper

1) Drain & rinse beans; set aside 1/2 cup of beans for garnish. Puree remaining beans in a food processor with the garlic, lemon juice and salt & pepper to taste. With the motor running, slowly drizzle in 1/2 cup olive oil, then transfer to a dip bowl. Toss reserved beans with red pepper, 3T olive oil, parsle and basil, and additional salt & pepper to taste. Spoon over the dip and serve.

Congratulations to the chosen winners!  Please email me at foodiewife@gmail.com with your shipping address so that your Magic Bullet To Go can be shipped out to you.  Thank you to the rest of you who visit my blog, and who also submitted your snack ideas.  I'm looking forward to finding ways to make quick recipes like salsas, egg salad and more smoothies.   The possibilities look endless!

To your healthy summer!

Pink Grapefruit Margarita for TGI-Friday at Home

Yesterday was my last day working at the high school.  It was bittersweet. Due to job cuts, I was "bumped" by someone with seniority over me. Hence, I will begin working at the adult school for the same school district.  I will miss the drama that comes from the high school kids.  On the other hand, it will be nice to work with grown-ups. Most importantly, I am still employed. Amen.   Typically, I come home on Fridays with low energy.  Like my Blogger Buddy "Stacey Snacks", I like to whip up tapas and a cold glass of beer.  (I save the more time-consuming dinner recipes for the weekends.)  I was home by early afternoon, giddy with excitement that I have until July 6th before I start  my new job.  My excitement gave me a second wind, and I was ready to make a few recipes I had bookmarked from Ina Garten.  I als wanted to mimic Ina Garten's adoration for her "Jeffrey", because I had the time to do it.  For those of you who watch "The Barefoot Contessa", you know how much Ina adores her husband.  I adore mine, too. In many of her episodes, she greets Jeffrey with a cocktail. He always remarks that "something smells good" in the kitchen.  Here was my chance! I was inspired to make Ina's version of Margaritas with Texas Ruby Red Grapefruits.  I needed 1 cup of freshly squeezed grapefruit juice....

...the juice of four limes. I also needed 1 cup of white tequila and 1 cup of triple sec.  We usually like our margaritas on-the-rocks.  This time, I decided to dig out the blender and make they slushy.  I set the juice into the fridge and waited for Jeffrey Craig to arrive home...

"Hi, honey!"   Craig was surprised to see his wife so energetic.  He set his things down and I got busy making our cocktails. Now, to rub a little fresh lime around the rim of a glass... dip the glass around some coarse salt and set those aside to dry.  Add the juices and lots of ice and puree it in the blender.

VERDICT:  "Thank God It's Friday"!  It's a nice cocktail, but it needed a little bit more of something.  (The grapefruits weren't as sweet as I expected.)  I added a couple Tablespoons of sugar (simple syrup would work well, too) extra ice and it was perfect. This makes 8 servings.  I froze half of this. The next day, it was added to a blender with some ice and it was just as good!  (A printable recipe is at the bottom of this post.)