Refreshing Beverage of the Week
This green sangria recipe has a Portugese twist. When I was a kid, my parents brought home a wine they had in Portugal. It came in a beautiful little bottle with plastic grapes around the neck — which I used to love to play with. Then this wine disappeared and it has now reappeared in a plain bottle without the grapes and much more expensive. But it is still light and refreshing and perfect for a chilled glass of sangria. And this version of Sangria has some nice flavors.
Ingredients
1 bottle Vinho Verde
2 cups ginger ale
1/2 cup Cointreau (orange liquor)
1 bunch fresh mint
1 lime, seeded and cut into wedges
1 lemon, seeded and cut into wedges
1/2 small orange, seeded and cut into wedges
1/2cup cubed pineapple
1/2 cup cubed honeydew melon
Procedure
Place all prepared fruit into a pitcher. Pour the vinho verde, Cointreau and 1 cup of ginger ale over the fruit. Wrap tightly with plastic wrap and chill in refrigerator overnight to allow flavors to mingle. Just before serving, add a sprig of mint and add with the remaining cup of ginger ale to the pitcher.Serve over ice, with as much of the fruit as desired. Make sure not to add ice to the pitcher directly or you'll dilute the sangria.
Showing posts with label melon. Show all posts
Showing posts with label melon. Show all posts
Saturday, September 03, 2011
Saturday, June 14, 2008
Almond Gazpacho
Seasonal Recipe of the Week
I love cold soups and I think many people think cold soup means either gazpacho or cucumber yogurt soup, which are both excellent choices, but the possibilities really are endless. So here is a great old recipe from The Silver Palate Cookbook (the red one) for a Middle Eastern-flavored cold almond Gazpacho. It's best done at least a few hours ahead of time, so the flavors have time to blend.
Ingredients
1 cup blanched almonds
2 cups water
3 slices firm white bread with the crusts removed
1/2 cup milk
2 cups Greek yogurt
2 tablespoons raspberry vinegar
Juice of 2 lemons
Grated zest of 1 lemon and 1 lime
1 teaspoon ground cardamom
1 cucumber, peeled seeded and diced
1/2 honeydew melon, peeled seeded and finely diced
1 1/2 cups halved seedless grapes
Salt and pepper to taste
Fresh mint to garnish
Procedure
Process the almonds and 1 cup water in the food processor with the steel blade till almost smooth. Soak the bread in the milk and squeeze dry. Stir the bread into the almonds. Stir in the yogurt, remaining 1 cup of water, the vinegar, and lemon juice. Add the zests and cardamom and stir to blend. Now stir in the cucumber, honeydew, and grapes. Season with salt and pepper. Refrigerate covered for several hours or overnight. Serve in chilled soup bowls garnished with mint.
I love cold soups and I think many people think cold soup means either gazpacho or cucumber yogurt soup, which are both excellent choices, but the possibilities really are endless. So here is a great old recipe from The Silver Palate Cookbook (the red one) for a Middle Eastern-flavored cold almond Gazpacho. It's best done at least a few hours ahead of time, so the flavors have time to blend.
Ingredients
1 cup blanched almonds
2 cups water
3 slices firm white bread with the crusts removed
1/2 cup milk
2 cups Greek yogurt
2 tablespoons raspberry vinegar
Juice of 2 lemons
Grated zest of 1 lemon and 1 lime
1 teaspoon ground cardamom
1 cucumber, peeled seeded and diced
1/2 honeydew melon, peeled seeded and finely diced
1 1/2 cups halved seedless grapes
Salt and pepper to taste
Fresh mint to garnish
Procedure
Process the almonds and 1 cup water in the food processor with the steel blade till almost smooth. Soak the bread in the milk and squeeze dry. Stir the bread into the almonds. Stir in the yogurt, remaining 1 cup of water, the vinegar, and lemon juice. Add the zests and cardamom and stir to blend. Now stir in the cucumber, honeydew, and grapes. Season with salt and pepper. Refrigerate covered for several hours or overnight. Serve in chilled soup bowls garnished with mint.
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