Blood Orange Margarita

The citrus around here has been phenomenal lately. Crisp, fresh, sweet... perfection. It's lending itself brilliantly to all different types of recipes...but by far, the best way to enjoy it.. is juiced. And what makes fruit juice even better? Tequila, of course. 

I've wanted to do a sangria style margarita for a while now. And the vanilla blood oranges I had access to a couple of weeks ago, were the perfect vehicle. Trust me.  Once you have had a Margarita this way, there is no going back.

Ingredients:

2 cups of Silver Patron Tequila
6 oz Agave
2 oz Grand Marnier
1 cup freshly squeezed lime juice
1 1/3 cup freshly squeezed vanilla blood orange juice
2 vanilla blood oranges, sliced
12 cumquats, sliced
1 lime, cut into wedges
Pink Himalayan course salt
Ice
Blood Orange Soda (I used the Trader Joes brand)

In a large pitcher combine the agave nectar and Grand Marnier. Stir until combined. Add cumquat and blood orange slices to the pitcher. Add both juices and tequila. Stir. Refrigerate 4-6 hours before serving.

Rub a lime wedge around the edge of each glass, then dip glass in salt to rim. Add 3-5 ice cubes to glass. Fill glass 2/3 full with Margarita mixture. Top with blood orange soda (about 2oz).

Melon Mint Sangria

This? Is the summer of Sangria.

It seems like every summer I get focused on a particular food item. Having the time to really work out the kinks, developing flavors, and perfecting the recipe, always works best during the lazy days of summer.  It doesn't hurt that we eat most meals outdoors, have friends over for bbq's, and have access to some really great local ingredients. It's how I perfected my ribs, garlic shrimp, and summer salads. And now, it's coming up with the perfect summer drink. 

I got started on the Fourth of July, wanting to have a fun fruity drink for our annual BBQ...and really, putting together the fruit, liquor, wine, and method was fun.  So fun, that I've now done two other versions, and have a few more percolating around in my brain. 

This particular version however? Might leave them all in the dust. It's that good. However, to quote Levar Burton (as it's also the summer of Reading Rainbow), you don't have to take my word for it. Try it. I guarantee it won't be the only time you do!

Ingredients: 

1/2 mini watermelon, balled

1/2 french baby melon, balled

1/2 ogen melon, melon

1/2 sugar cube melon, balled

2 limes, thinly sliced

2 TBSP honey

1/4 cup Remy Martin

1 1/2 bottles of Savignion Blanc

1 can of sprite

Handful of fresh mint

Directions:

Using a melon baller, remove seeds, and ball the flesh of each 1/2 melon. Place half of the melon balls in a large pitcher, and half in a Tupperware container. Place the Tupperware in the freezer. Add lime slices, Remy Martin, and honey to the pitcher. Stir. Pour in wine and mix to combine. Refrigerate for at least 6 hours.

To serve, place 4-6 frozen melon balls in the bottom of a glass, add 3-4 fresh mint leaves, and fill the glass 1/4 way with sprite. Add 2 lime slices, and 6 melon balls from the pitcher to glass. Pour wine to fill, and serve.

Sangria

We have a BBQ every 4th of July. It's been going on for at least 12 years, if not longer. Since we've had kids, the day has included a trip to our small town parade- the same parade I attended every year as a child- followed by "swimming" and food back at our place.

While we tend to serve traditional American fare... Hotdogs, hamburgers, grilled corn-on-the cob, I also try to include a few fun surprises every year.  This year, I decided to play around with Sangria. It worked, almost a little too well, some might say, but it was the perfect addition to a summer BBQ. 

Sangria can be subjective, and it's fun to play around with the wine and fruit you use... But if you want a no-fuss, easy go-to recipe, try mine. I guarantee you won't be disappointed!

Ingredients:

2 rip peaches, pitted and sliced

2 Granny Smith apples, sliced (I cut mine into stars for the 4th)

4 ripe plums, pitted and quartered

1/4 cup sugar

1/4 cup Cointreau

1 and a half bottles of Savigon Blanc

Directions:

Place sliced fruit at the bottom of a large pitcher. Toss with Cointreau. Add wine and sugar, stir. Refrigerate overnight if serving in morning or early afternoon. Can be made the morning of, and refrigerated all day, if serving at night.

Simple Summer Strawberry Salad

Are we loving the alliteration? No? Just me then... So, in last week's FMB loot, I received some amazing fresh Stawberries (or Strawbs as my Aussie friend Alex is want to call them), Red Romaine, and leftover spring onions. Perfect for a BBQ side salad!

Ingredients:

1 head Red Romaine Lettuce, washed and torn

1 head Butter Lettuce, washed and torn

1 carton Fresh Strawberries, sliced

1 bunch (about 6) spring onions, primarily the light green part 

1/2 cup pistachios, shelled 

For the Dressing

Ingredients:

1/2 cup Pomegranate Vinegar

1/3 cup Vegetable Oil

1-2 tsp sugar, adjusted to taste depending on sweetness of vinegar 

Pinch of sea salt

Directions:

Combine dressing ingredients in a lidded container. Shake to blend.

Place lettuce in a large bowl. Toss with just enough dressing to coat leaves. Sprinkle strawberries, onions and pistachios on top.

Sugared Strawberries

Sugaring fruit, and letting it sit, helps it to release it's natural juices. (It's similar to salting eggplant or cucumbers to  release excess water). I use this recipe for strawberries, over everything. Shortcake, vanilla ice cream, vanilla pudding, and tonight? Over Pancakes for dinner.

Ingredients

1 basket of fresh strawberries
1 1/2 TBS granulated sugar
1 tsp almond extract

Directions:

Stem and slice your strawberries. Sprinkle sugar over them, and add almond extract. Gently mix to coat all strawberries. Set in the refrigerator to chill and juice, at least 1 hour before serving, no more than 4. Serve.