I have to admit that, while I love entertaining, once my son leaves for camp each summer, I seem to shut down the kitchen. Eating out, weekends away, even take out - those three options trump cooking for 95% of the 7 weeks he's not here. Last night was an exception, as my friend and her husband recently left the city for the 'burbs, so I invited them for dinner. My vegan cooking contributions were that amazing avocado pesto linguini recipe I shared earlier this week, a salad, and roasted cauliflower. I also decided to opt for sangria over wine or my usual go-to: a tequila cocktail.For some reason, the few times I order sangria, I always choose red, but when I stopped into this cute wine store in Salisbury, Connecticut last weekend, I was inspired to go with white. The proprietor looked up a recipe for me, and I chose to modify it (as I do most recipes.) My creation was not only beautiful, as you can see, but delicious, and I am making more for tonight when I head to a friend's house for a Mexican-themed dinner party!
You will need the following:1 bottle spanish white wine (ask your local store for a great selection)1 bottle club soda2 shots brandy1 shot peach schnaps1 lemon, sliced1 lime sliced1/2 granny smith apple, thinly sliced1/2 nectarine, thinly sliced1/2 c raspberries
Mix all together and chill in the refrigerator for 3-4 hours before serving. Place a nectarine slice, some apple and a couple of raspberries into each glass, and then mix the sangria well again before pouring in the liquid. Keep the limes and lemons in the pitcher...the other fruits can be eaten at the bottom of each glass. As a side, tonight I am cooking one more thing: vegan black beans with sauteed, diced yellow onion, jalapeno and a small tomato, topped with a little melted vegan cheese...just give me some guacamole and some more of this sangria and it will be a perfect meal!
