Tangerine Ginger Sake Sangria Food

TANGERINE GINGER SAKE SANGRIA

Steps:

• Simple syrup:.
• Bring 1 cup of sugar and 1 cup of water to a boil in a saucepan over medium-high heat, stirring to dissolve the sugar.
• Add 1/2 cup of fresh, chopped ginger. Remove from heat, and let steep 30 minutes.
• Pour syrup through a fine sieve into a heat resistant container; discard ginger. Chill in the refrigerator. If you made extra, just store it in an airtight container for up to a week.
• Sangria:.
• Thinly slice 3 tangerines and add them to a pitcher.
• Add 1/3 cup of fresh mint leaves to a glass with barely enough sake to cover and mull them.
• Add the mulled mint and the remaining sake to the pitcher.
• Add the chilled ginger syrup to the pitcher and mix well. You can add extra mint to look pretty.
• For each glass wipe the rim of the glass with a tangerine slice and then twist the wet rimmed glass in the sugar.
• Add sangria to glass and garnish with tangerine slice and mint.

LIMONCELLO SANGRIA

Steps:

• Half fill a large glass with ice.
• Add red wine, limoncello, orange juice, simple syrup and lime juice.
• Stir.
• Top with club soda.
• Enjoy!

SIMPLE SANGRIA

Steps:

• Slice the orange and lemon into thin slices. You can also cut them into smaller pieces (wedges) if you wish. Throw out the ends and any seeds.
• Pour wine into large pitcher, slightly squeeze fruit juice into the wine. Put fruit into the pitcher.
• Add the sugar and brandy.
• Stir and chill overnight.
• When ready to serve add the ginger ale and stir gently.
• Add lemon or orange slices as a garnish (optional).

AUTHENTIC SPANISH SANGRIA

Steps:

• Note: Because of the large volume I suggest making this in batches. This is one reason for the vagueness of the measurements.
• Mix the wine with 3/4 cup sugar. Set rest of sugar to the side.
• Add Liquors and stir.
• Slowly add 1/2 ltr lime seltzer and stir.
• Taste now and add any ingredients to taste. There SHOULD be a bit of a liquor bite to it, but it should NOT be overpowering. Likewise it should be sweet but not send you into a diabetic coma. It should also have a decent fizz to it, if it's too thick, add seltzer. Just experement.
• Once you've got the taste you want, add the slices of fruit. I've found that the sangria i get in America tends to be loaded down with fruit. Remember that it's more of a garnish and only adds a bit of flavor. If you need a ton of fruit to get the desired flavor, you haven't got the right mixture.
• Have fun experementing, and enjoy it. It's perfect for summer days and bbqs.
• For another great (and much simpler) spanish drink check out my recipe for Tinto de Verano.
• Chau.

CUCUMBER, GINGER, AND SAKE SANGRIA

Steps:

• Cut cucumber crosswise into three equal pieces. Peel and chop 2 pieces, then put into a blender. Peel 4 lengthwise strips from remaining piece, leaving stripes of green, then halve piece lengthwise and core. Thinly slice crosswise.
• Add water, sugar, fresh ginger, and lemon juice to blender and purée until smooth. Pour through a medium-mesh sieve into a pitcher, then stir in sake, crystallized ginger if using, and cucumber slices. Chill, covered, until ready to serve, up to 2 hours. Serve over ice.

HOW TO RISE YEAST DOUGH IN A COOL OR DRAFTY KITCHEN

Steps:

• Make your dough, put in a greased bowl and flip, to coat both sides. Cover dough with a clean damp dish cloth.
• Fill a large glass measuring cup half way with water. Heat in microwave until water just comes to a boil and steams up the microwave.
• Quickly open the door and put the dough bowl in with the water. Close the door before all the steam escapes.
• By the way, I've never tried it with the dough right on top of the water, like Bonnie's pic. I always push the water to the back corner.