This light version of Rose sangria is perfect for the warmer months.
Mixing it with seltzer also makes an even lighter beverage.
No matter how you serve it, your guests will be asking you for the recipe.
Ingredients;
750ml bottle of Rose wine
1/2 cup pomegranate juice
3 TBLS brandy
1/2 cup lemon juice
1 cup seltzer
1/2 cup extra fine sugar
slices of; peaches, strawberries and oranges
Directions;
Mix all together and chill for at least 2 hours before serving.
This Corn and Avocado recipe is easy and holds up well in the summer temps.
The variety of colors are so appealing.
Make it no more than a few hours before serving since the avocado can turn brown. That doesn’t change the taste just the appearance.
Ingredients;
4 ears of fresh corn
6-8 cherry tomatoes, any color, cut in half
1 avocado, peeled, pitted and cubed
2 TBLS finely chopped orange bell pepper
1 TSP finely minced garlic
½ a med red onion, sliced paper thin
1/2 TSP chili powder
1 TBLS cilantro, chopped, fresh is best
4 TBLS virgin olive oil
¼ cup fresh lime juice
Directions;
Shuck the corn then steam it for about 8 minutes, let it cool.
Cut the corn off of the cob into a bowl.
Pour the lime juice over the cut avocado to keep it from turning brown.
Add the balance of ingredients, except the avocado to the corn.
Toss and then add the avocado and lime juice to the corn mixture.
Toss gently. Serve at room temperature.
A fresh artichoke is intimidating to some, not only how to eat them but also how to cook them. Hopefully I will explain and picture the basics so you will try Grilled Artichokes. There are a few ways to cook artichokes. This one is steamed then grilled.
A stuffed version is also in the blog recipe list.
Ingredients;
3 whole fresh artichokes
3 TBLS unsalted butter
2 TBLS olive oil
1 TBLS Kosher salt
1/2 fresh lemon
Directions;
Wash and trim the artichoke except leave the stem on and cut them in half. Otherwise follow the balance of directions for trimming as stated under the blog recipe “stuffed artichokes”.
Place the trimmed artichokes in a pot with 1″ of water. Cover and steam for 30 minutes or until a leaf pulls out easily. While they are steaming melt the butter and oil together. Remove them from the pot and baste them with the butter mix.
Place them on the grill about a medium high flame. Grill for 5-10 minutes turning them. Serve in a platter with fresh lemon juice squeezed over them and a sprinkle of kosher salt.
Making fruit and sweets platters are always a treat for your arriving guests. Pictured are a few items I recently made for a gathering.
You can find the recipes-directions in the blog.
Chocolate covered strawberries, sliced pineapple, trail mix candies, blueberry muffins…
