Tag Archives: orange

Tropical White Sangria

If I could look up sweltering summer day in the dictionary, it might have shown a picture of this past weekend.  I think my air conditioner ran non-stop for three days because it just couldn’t hit a cool temperature.  Anyway, when faced with a sweltering summer day, why not have a fruity sangria to cool off, right?  I love a good sangria and I also love how they can be adapted to whatever season you are in.  With so many bright and fresh fruit in abundance right now, what a great way to get your fruit intake while also taking the edge off.  Personally, I prefer a good white sangria over a red sangria but maybe I only say that because white sangria is just so perfect on a bright sunny day in July.  (I may change my mind come next January.)  This Tropical White Sangria lived up to every expectation I had and was perfect over the past few ridiculously hot days.

A crisp Sauvignon Blanc is mixed with a little bit of orange liqueur and tons of fresh summer fruit like oranges, kiwis, grapes, mango and strawberries.  I substituted nectarines for the oranges just because the nectarines looked so good when I was buying my fruit (and after all, it’s the same color family so why not, right?).  In my opinion, use any fresh fruit that appeals to you because really, you can’t go wrong.  The orange liqueur slightly mellows out this sangria which is even better on the second day making this so easy to go down.

DSC04484

 The ingredients:

DSC04476

 In a 1/2-gal. pitcher, combine all fruit except the strawberries.

DSC04478

 Stir in the wine and liqueur. Refrigerate for at least 2 hours or up to 6 hours.

DSC04479

DSC04482

 Just before serving, stir in the strawberries.

DSC04483

 

Additions:  None

Omissions:  None

Substitutions:

  • Nectarines

Overall Rating:  Love It

Source: EveryDay with Rachael Ray magazine

Mixed Citrus Margaritas

You know how I told you the other day that I’ve been really stressed at work?  Say hello to last night’s dinner: Mixed Citrus Margarita.  Enough said.

DSC04396

The ingredients:

DSC04392

In a large pitcher or jug combine the tequila, juice, liqueur, and sugar to taste.

DSC04394

Serve over ice with lime wedges.

DSC04395

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Like It

Source:  Better Homes and Gardens magazine

Beer-Glazed Sausage and Apples

Sometimes I come across a recipe that has me lingering a few seconds longer than the others but yet for whatever reason, I pass it by.  This recipe for Beer-Glazed Sausage and Apples is a perfect example of that.  Each and every time I come across it, I pause and think Wow, that looks good.  Finally, I caved.  It won me over and I couldn’t go another day, another minute, without making it.

Smoked sausage (I used turkey) is mixed with apples and green beans and simmered in a flavorful broth of wheat beer, brown sugar, cider vinegar and orange peel before being topped with bits of fresh sage.  The alcohol in the beer cooks off and the remaining flavor adds a layer of depth which blends so well with the sausage.  The apples and green beans are perfectly crisp while the orange peel provides a fresh, subtle citrus flavor which pleasantly permeates the whole dish.  I had high expectations for this dish and the result was as good, no, better than I expected.  My only complaint: don’t boil the sausage with the green beans as the recipe states in step one (I think this is an error).  Only boil the green beans in step one and brown the sausage in step three.  And when you eat it, try to get a little bit of everything in one forkful.  It’s worth a full mouth.

DSC04246

The ingredients:

DSC04238

In a large saucepan combine 1/2 of the beer and the crushed red pepper; bring to boiling.  Add green beans (not the sausage). Return to a simmer, cover and cook 5 to 8 minutes or until beans are tender. Drain and set aside.

DSC04239

DSC04240

Meanwhile, in a large skillet melt 1 tablespoon butter; add apples. Cook, turning occasionally, until apples are just tender.  Transfer to a platter.

DSC04241

Add sausage to skillet. Cook, turning occasionally, until browned on all sides. Add to platter; cover. Drain fat from skillet.

DSC04242

Carefully add remaining beer to skillet (mixture may foam); stir to scrape up browned bits. Add remaining 1 tablespoon butter, brown sugar, cider vinegar, and orange peel. Bring to boiling; reduce heat and boil gently, uncovered, 5 to 6 minutes or until slightly thickened.

DSC04243

Return sausage and green beans to skillet to coat in glaze. Fold in apples. Return to serving platter.

DSC04245

Sprinkle with sage.

DSC04247

Additions:  None

Omissions:  None

Substitutions:

  • Turkey kielbasa

Overall Rating:  Love It

Source:  Better Homes & Gardens magazine

1 2 3 4 5
Blog at WordPress.com.