LITTLE ROCK — Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.
Jeannine Williamson shares this sangria recipe in response to an unidentified reader’s request.
“This recipe for sangria is one I’ve used for several years,” Williamson writes. “I usually make this even the day before I will serve it.”
White Zinfandel Sangria
1 (750-mL) bottle white zinfandel wine, chilled 1 /2 cup peach schnapps 2 tablespoons Cointreau or other orange liqueur 2 tablespoons granulated sugar 2 cinnamon sticks, broken in half 1 lemon, sliced 1 orange, sliced 1 peach, sliced into wedges 1 (10-ounce) bottle club soda, chilled Ice cubes In a tall pitcher combine the wine, peach schnapps, orange liqueur, sugar, cinnamon sticks, lemon and orange slices and peach wedges. Refrigerate at least 30 minutes to allow flavors to blend. Mix in club soda. Serve over ice.
Makes 6 servings.
Gillis Ward shares this version which uses frozen pink lemonade.
“Although I very much remember Friday’s ‘heyday’ and enjoyed myself there many times, I do not remember their sangria,” Ward writes.
“However, my recipe which I got from a friend back in the late 1970s sounds very similar.” Sangria 1 (750-mL) bottle rose wine 1 (750-mL) bottle light-bodied red wine 1 (12-ounce) can frozen pink lemonade (thawed) Juice of 2 limes Sliced oranges, lemons AND limes 2 (10-ounce) bottles club soda Mix first 4 ingredients. Add sliced fruit. Chill. Add club soda just before serving.
And for something to go with that refreshing sangria, these artichoke and cheese appetizers from Steve Caver sound delicious.
Three Cheese and Artichoke Bites Nonstick cooking spray 1 onion, chopped 1 clove garlic, minced 1 tablespoon oil 2 (6 1 /2-ounce) jars marinated artichokes, drained and chopped 6 eggs, beaten 1 cup shredded cheddar cheese 1 cup shredded mozzarella cheese 1 cup grated parmesan cheese 1 /2 teaspoon Italian seasoning 1 /4 cup fresh parsley, chopped 1 /4 teaspoon ground black pepper 1 /8 teaspoon Worcestershire sauce 1 /8 teaspoon hot pepper sauce 1 /4 cup Italian-seasoned dry bread crumbs Heat oven to 325 degrees. Coat the cups of 2 mini muffin pans with cooking spray; set aside.
In a skillet over medium heat, saute onion and garlic in oil until tender; drain and set aside. Combine artichokes, eggs, cheeses, seasonings and sauces in a large bowl; mix well. Stir in onion mixture and bread crumbs. Fill greased mini muffin cups 2 /3 full. Bake 15 to 20 minutes or until firm and golden brown.
Repeat with remaining batter.
Makes about 4 dozen.
Next week: Hamburgers like White Castle’s.
Send recipe requests, contributions and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; e-mail: kbrant@arkansasonline.com Please include a daytime phone number.
Food, Pages 37 on 07/28/2010