Drink Sangria

sangria
Sangria is a refreshing drink that as the name suggests is really, really red. The name is from the Spanish word for blood. It can be made from wine, chopped fruit, sweetener, and a touch of brandy.

While traditionally it has been made with brandy, there are also variations which include Seltzer, Sprite or 7 up. The fruit used does not have to be orange it can also be lemon, lime, apple, peach, melon, berries, pineapple juice, grape, kiwi, or mango.

This drink is popular in Spain and Portugal but is also served in the Americas in Cuba, Peru, Mexico, Puerto Rico, the Dominican Republic, and Argentina.

To make Sangria you will need 1 bottle red wine, 1/4 cup brandy, 1/4 cup orange flavored liqueur, 2 tablespoons fresh lime juice, 2 tablespoons fresh orange juice, 1/4 cup sugar, 1/2 orange, thinly sliced, 1/2 lemon, thinly sliced, 1 unwaxed apple, cored, and cut into thin wedges, and 1 bottle sparkling water, chilled.

To prepare combine everything except the sparkling water and in a large plastic container or glass pitchers. Cover and chill completely for about 1 to 2 hours. When ready to serve, add the sparkling water.

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Beef Bourgogne, Burgundy beef

beef_bourgogne

Beef Bourgogne is a specialty dish from the French region of Burgundy.

To make this meal you will need 3 cups dry red wine, 2 cups beef stock, 2 tablespoons brandy, plus 1/4 cup brandy, 1 large onion, peeled and cut in quarters, 2 carrots, peeled and cut in large chunks, 4garlic cloves, peeled and sliced, 12 parsley stems, 1 teaspoon dried thyme, 1 teaspoon driedrosemary, 10 black peppercorns, 4 whole cloves, 4 allspice berries, 1 bay leaf, 3 pounds well-marbled beef chuck, cut into 2-inch pieces, 1/2 pound slab bacon, 6 tablespoons unsalted butter, plus 1 tablespoon softened unsalted butter, 1 tablespoon olive oil, 1 tablespoons tomato paste.

In a large bowl combine the wine, stock, brandy, onion, carrots, garlic, parsley, thyme, rosemary, peppercorns, cloves, allspice, and bay leaf, stirring well. Add the beef and continue to sir. Refrigerate overnight.

Next day drain the beef and reserve the marinade and vegetables. Dry the beef with towels, and season with salt and pepper. Preheat oven to 275 degrees. Cut the bacon the long way into slices and then slice them 1/2-inch long. Cover with cold water and boil. Lower the heat and simmer. Remove the bacon.

In a large pot use butter and olive oil over a medium heat and fry the bacon until golden. In the same pot , over high flame brown the beef in the bacon fat. Once done pour off all but 1 tablespoon of fat and return the browned beef to the pot. Add the vegetable and herbs and cook over medium-high heat for 5 minutes. Add the marinade and tomato paste and boil. Cook in the oven covered for 3 hours. After 3 hours. Remove meat and strain the sauce and remove the fat.

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