This sangria is pretty strong, so make sure you've got some hearty savory pie ready to go!
Ingredients:
- 4 cups Castañeda sangria (aka, the whole bottle)
- 2 cups pomegranate juice
- 1 cups pomegranate schnapps
- 1 cups brandy
- 1/2 cup ginger ale
- 1 cup frozen raspberries
- 1 cup frozen grapes
- 1/2 cup orange slices
- ice cubes
Preparation:
- Mix raspberries and grapes, and hold into the freezer.
- Mix sangria, schnapps, juice, orange slides and brandy in a large pitcher.
- An hour before serving, add the frozen fruit.
- Top off with ginger ale to taste.
- Add ice cubes, if desired.
Adapted from: http://daydreamerdesserts.com/2013/08/spiced-pomegranate-sangria.html/
Here's another favorite.
Ingredients:
- 3 cups all-purpose flour
- 1/4 tsp baking soda
- 1&1/4 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup diced Cheddar cheese (I use Dublin cheddar)
- 1/2 cup diced Gruyere chese
- 3/4 cup chopped sliced Black Forrest Ham (I used trader Joe's)
- 1/4 cup chives (or rosemary)
- 1&1/4 sticks butter
- 1/2 cup buttermilk (or cream)
Preparation:
- Preheat the oven to 425 F
- Combine the flour, baking soda, baking powder, and salt. Add the cheeses, ham, and chives (or rosemary) to the mix.
- Make a well in the center of the incredients and add the melted butter and milk. Mix together until combined.
- On a floured surface, force the mixture together with your hands until combined. (It will appear very dry, but will still stick together. Do not fret - it will still taste moist.)
- Once the dough is mostly combined, separate it into individual scones about 1&1/2 inches thick, and 3 inches wide. You should get about 12 scones.
- Bake the scones for about 1/2 minutes or until lightly browned.
On cheese substitutions: If substituting cheeses, stick to a hard cheese, as others will melt during cooking and may not stay within the scone. (They will still taste great, though!)
Adapted from: Alice's Tea Cup, by Haley Fox and Lauren Fox
Looks like candy corn, but tastes like fruit!
Ingredients:
- pineapple, finely chopped
- mandarin oranges, soaked in orange juice
- fresh whipped cream
Preparation:
- using a towel, pat dry the mandarin oranges
- In a small glass (I used mini-zombie glasses), layer the mandarin oranges, pineapple, and whipped cream. Each should fill approximately 1/3 of the cup.
Adapted from: http://nomnomcrunch.com/healthy-halloween-candy-corn-fruit-cup/
An easy healthy treat for fall, that feels just a little fancy
Ingredients:
- 2 pears (such as Bosc or Bartlett), each cut into
- 8 wedges
- 2 teaspoons fresh lemon juice
- 1 cup arugula
- 3 ounces blue cheese, cut into small pieces
- 6 ounces thinly sliced prosciutto, cut in half lengthwise
Preparation:
- In a large bowl, toss the pears and lemon juice.
- Layer a slice of pear, an arugula leaf, and a piece of cheese on a piece of prosciutto and roll up.
Adapted from : http://www.realsimple.com/food-recipes/browse-all-recipes/pears-blue-cheese-prosciutto-10000001694964/index.html
For your gluten-free friends. Though your other friends will eat them up too!
Ingredients:
- 1 cucumber, thinly sliced
- goat cheese
- tomato, thinly sliced
- 1 bunch fresh basil
Preparation:
- Pat dry the sliced cucumber between two sheets of paper towels
- Spread goat cheese on each cucumber slice
- Layer 1-2 basil leaves, and one tomato on every other slice
- Place un-layered slices cheese-slide down over the tomato
I haven't tried these yet, but here are 15 other no-bread sandwiches that look great : http://www.buzzfeed.com/ailbhemalone/15-mouthwatering-no-bread-sandwiches
This adds variety to the normal display of tea sandwiches, and makes an excellent breakfast the next day.
Ingredients:
- half of one yellow onion
- 1 red bell pepper
- 2 tablespoons butter, softened, plus more for pan
- 1 package (1 lb) frozen hash brown potatoes
- 10 large eggs
- 1 teaspoon olive oil
- 1 cup baby spinach
- 1 1/2 cups reduced-fat sour cream
- 1 package (4 oz) soft goat cheese
- 4 scallions, thinly sliced
Preparation:
- Preheat oven to 375˚F. Brush a 9-by-2 1/2-inch springform pan with butter or cooking spray. It may help to line the sides with parchment paper, if available.
- Squeeze excess moisture from thawed hash browns.
(Sometimes it helps to hose-down the hashbrowns under a tap, then squeeze the moisture in fist-sized chunks over a colander in the sink. Once dry, add a small amount of lemon juice to deter browning.)
- Mix hash browns in a bowl with butter, 1 egg, 1 teaspoon coarse salt, and 1/4 teaspoon pepper. Press into bottom and up sides of prepared pan.
- Place on a rimmed baking sheet; bake for 15 to 20 minutes, until the edges start to turn slightly golden brown.
- Dice the onion and red bell pepper.
- Saute the onion in a pan with olive oil for about 2 minutes, then add the red pepper and saute for another minute.
- Add the baby spinach and saute for another 2-3 minutes until the spinach is wilted.
- Remove from heat and set aside.
- In a large bowl, whisk sour cream and goat cheese until combined, then whisk in 9 remaining eggs.
- Stir in the red pepper-spinach mixture.
- Pour the egg mixture into the hash brown crust, and sprinkle the top with scallions.
- Bake until the quiche is set, 45 to 50 minutes.
- Tap the side of the pan, if the sides of the quiche are set and the middle is slightly jiggly, the quiche is done.
Adapted from: http://www.dashofeast.com/2011/12/holiday-brunch-with-friends-a-quiche-a-quick-bread/
The vegetarians and health conscious are keen on this one.
Ingredients:
- 1 container of hummus
(I like the roasted garlic at Trader Joes)
- slices of 3-4 in wide whole-wheat baguette
- good quality stone-ground dijon mustard
- 1 bag field green mix
- 1 finely sliced tomato
Preparation:
- Divide the slices into groups of two, and spread the hummus on one side of one slice.
- Layer the field green mix over the hummus and top with tomato.
- Coat one side of the remaining slice with dijon mustard, and place it mustard side down over the sandwich.
