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marygott
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Post subject: Re: Last night's menu  Posted: Wed Jul 11, 2012 6:06 am |
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Joined: Fri Jan 09, 2009 4:34 pm
Posts: 2011
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I am going to have to try that one. What's for dinner tonight? TEQUILA!
Mary
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TheFuzzy
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Post subject: Re: Last night's menu Posted: Wed Jul 11, 2012 10:53 pm |
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Joined: Thu Dec 18, 2008 1:03 am
Posts: 5280
Location: Portland, OR
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My idea of a good Margarita:
3 shots premium tequila
1/2 shot triple sec
juice of one large lime
1/2 tsp sugar
ice
Mix the first 4 ingredients. Pour over the last one. Sip.
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The Fuzzy Chef
Serious Chef iz Serious!
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Darcie
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Post subject: Re: Last night's menu Posted: Thu Jul 12, 2012 1:03 pm |
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Joined: Thu Dec 18, 2008 7:18 pm
Posts: 1244
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talanhart wrote: Darcie,
I just looked up this recipe and it looks pretty easy. My mom loves Sangria and I think it was last year she asked for a good recipe and I never even thought to look to see if CI had a recipe. How cheap of a wine do you use? I refuse to answer on the grounds that it might incriminate me. 
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jeanf
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Post subject: Re: Last night's menu Posted: Thu Jul 12, 2012 1:40 pm |
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Joined: Mon Jun 07, 2010 8:41 pm
Posts: 1884
Location: Near Toronto, Ontario, Canada
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Wino, look away.
Todd, I use an under $10 bottle, which would be under $6 in most US states. I'm sure three buck chuck would be fine in this.
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jim262
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Post subject: Re: Last night's menu Posted: Thu Jul 12, 2012 1:59 pm |
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Joined: Wed Apr 27, 2011 3:27 pm
Posts: 526
Location: Finger Lakes Wine Country
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Franzia @ 2.50 US per liter wherever wine is sold is fine for Sangria. If you really want to splurge, Barefoot cellars at $6 per 750.
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Jim
Weights of Baking Ingredients
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wino
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Post subject: Re: Last night's menu Posted: Thu Jul 12, 2012 2:54 pm |
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Joined: Sat Dec 20, 2008 5:35 am
Posts: 2305
Location: Regina, Saskatchewan, Canada
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JesBelle
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Post subject: Re: Last night's menu Posted: Thu Jul 12, 2012 3:48 pm |
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Joined: Fri Jan 16, 2009 7:50 pm
Posts: 2062
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wino wrote: Now I'm scared. I was a Walnut Creek for sangria gal myself before I moved to within spitting distance of a Trader Joe's. I'm pretty sure this marks the only time Wino and I have had coinciding wine purchases. 
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TheFuzzy
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Post subject: Re: Last night's menu Posted: Thu Jul 12, 2012 10:23 pm |
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Joined: Thu Dec 18, 2008 1:03 am
Posts: 5280
Location: Portland, OR
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JB, Wino,
Best wines for sangria are otherwise decent, middling fruity wines which have oxidized somewhat. I used to have a case of magnums of some kind of random spanish table wine which had been shipped to the USA upright, ruining it. Made the best sangria ever.
My sangria recipe:
1 750ml bottle of red wine
1 tbs light brown sugar (or raw sugar)
3 tbs brandy
1½ cups mixed sliced fruit
Large glass or plastic jar
Put all ingredients in the jar. Stir or shake to mix well and dissolve the sugar. Put in fridge for at least 2 hours, and up to 3 days, before serving.
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The Fuzzy Chef
Serious Chef iz Serious!
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Kathy Henry
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Post subject: Re: Last night's menu Posted: Sun Jul 15, 2012 8:55 am |
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Joined: Thu Dec 18, 2008 5:29 am
Posts: 454
Location: York PA
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Making hog maw today with home made cole slaw. Yum! 
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BeckyH
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Post subject: Re: Last night's menu Posted: Sun Jul 15, 2012 10:22 am |
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Joined: Tue Feb 03, 2009 5:03 pm
Posts: 1149
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Made some crepes in honor of Bastille Day. filled some with mushrooms, leeks and chicken others with blackberries and sweetened yogurt. Eating at close to 9:30 PM felt even more French. At least now I have a stack of crepes in the freezer to be used at will.
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