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Cat Forum / Cat Anecdotes / June 2007I'm back and have a recipe request
I have been out of town for several weeks at a conference and leading up to that had very little time to post to the newsgroup. I have managed to follow at least the first post in each thread and have sent purrs where requested and lit candles several times over the past few weeks much to my dismay. I've noticed an increase in trolling in the group in the last few weeks so I feel comfortable asking for a recipe. While we were out of town we had dinner one night at a restaurant that specialized in Spanish and Portuguese food. I had a homemade Sangria that was out of this world. I would like to learn to make a good Sangria and just know that some of you probably have a recipe that I could try. Anybody care to share their recipe? Thanks in advance and continuing to send purrs to those in need. Julie, Hobbes, Lacey, Sam and Barnabus (four cats who are very happy their Meowmy is back home) > Thanks in advance and continuing to send purrs to those in need. > > Julie, Hobbes, Lacey, Sam and Barnabus (four cats who are very happy > their Meowmy is back home) I don't have a recipe, just wanted to say welcome back. I was wondering where you were. Mir-mir sends purrs to Barnabus.  SignatureMarina, Miranda and Caliban. In loving memory of Frank and Nikki. > > Thanks in advance and continuing to send purrs to those in need. > [quoted text clipped - 6 lines] > -- > Marina, Miranda and Caliban. In loving memory of Frank and Nikki. Thank you Marina and Barnabus sends headbutts and purrs to Mir-mir as well. He is throughly disgusted with his secretary for leaving town without sending a message to his beautiful Miranda but seems to have forgiven me...I'm mean her, the secretary, as he has stuck like glue to my side since I've returned. He follows me into every room and sits and watches my every move. He's been sleeping on my legs in the evening as I watch TV and pressed against my side at night in bed. I think he believes if he stays close enough I won't leave him again. Julie > Thank you Marina and Barnabus sends headbutts and purrs to Mir-mir as > well. He is throughly disgusted with his secretary for leaving town [quoted text clipped - 4 lines] > evening as I watch TV and pressed against my side at night in bed. I > think he believes if he stays close enough I won't leave him again. Aww, poor baby, he rally missed his meowmie. But what a nice homecoming! SignatureMarina, Miranda and Caliban. In loving memory of Frank and Nikki. > I have been out of town for several weeks at a conference and leading > up to that had very little time to post to the newsgroup. I have [quoted text clipped - 14 lines] > Julie, Hobbes, Lacey, Sam and Barnabus (four cats who are very happy > their Meowmy is back home) I was also looking for a Sangria recipe and find some at http://wine.about.com/od/howwineismade/a/sangriaessentia.htm I have tried them yet. You may want to give it a try and let me know how it goes. Winnie > I was also looking for a Sangria recipe and find some athttp://wine.about.com/od/howwineismade/a/sangriaessentia.htm > > I have tried them yet. You may want to give it a try and let > me know how it goes. > > Winnie Looking at these recipes brought up another question. I am not a connoisseur of red wines, but the Sangria I had the other day was made with red wine and I enjoyed it. What would be the best red wine to use as a base? I will certainly let you know when I find a recipe that I truly like. I may be testing a lot of Sangria recipes this summer ;) Julie > > I was also looking for a Sangria recipe and find some athttp://wine.about.com/od/howwineismade/a/sangriaessentia.htm > [quoted text clipped - 11 lines] > > Julie I am not a wine connoisseur either. One summer a friend came and made sangria for me. It tasted so good! I can't quite remember her recipe. When I asked for a recommendation for a red wine to make sangria with, the guy at the winte store suggested an inexpensive Cabernet Sauvignon made in Niagara Falls. Since I am in Ontario, I am happy to buy an Ontarian wine. One of the recipes in the website also suggested a Cabernet Sauvignon. Merlot and Zinfandel were also in the suggested list of wines. I am sure Britta can make some suggestions since she knows a lot about wines. Winnie > with red wine and I enjoyed it. What would be the best red wine to > use as a base? I will certainly let you know when I find a recipe A dry spanish wine, like rioja. They can be quite good and very inexpensive. SignatureVictor M. Martinez Owned and operated by the Fantastic Seven (TM) Send your spam here: uce@ftc.gov Email me here: pistorLITTER@BOXaustin.rr.com >> with red wine and I enjoyed it. What would be the best red wine to >> use as a base? I will certainly let you know when I find a recipe > > A dry spanish wine, like rioja. They can be quite good and very > inexpensive. Since it's going to be "gussied up" anyway, if you're anywhere near a Trader Joe's they have "bargain price" wines from some of the smaller California vineyards that are cheap ($2.99 or so) and quite drinkable. If you're into vintage wines, you'd probably not much care for them straight, but for Sangria, they should be just fine! (BTW, I don't think you CAN make Sangria with white wine - "sangria" comes from "sangre" - meaning blood - so it probably HAS to be red wine.) > straight, but for Sangria, they should be just fine! (BTW, I don't > think you CAN make Sangria with white wine - "sangria" comes from > "sangre" - meaning blood - so it probably HAS to be red wine.) While you are right about the word itself, you can make white sangria too. It's also very refreshing. :) SignatureVictor M. Martinez Owned and operated by the Fantastic Seven (TM) Send your spam here: uce@ftc.gov Email me here: pistorLITTER@BOXaustin.rr.com >> straight, but for Sangria, they should be just fine! (BTW, I don't >> think you CAN make Sangria with white wine - "sangria" comes from >> "sangre" - meaning blood - so it probably HAS to be red wine.) > > While you are right about the word itself, you can make white sangria > too. It's also very refreshing. :) The local, new tapas bar has white and red sangria. I had never had white before, so I tried it and I like it much more than the traditional red. SignatureRemember: It it To Laugh <http://tinyurl.com/2a5u8b> >>> straight, but for Sangria, they should be just fine! (BTW, I don't >>> think you CAN make Sangria with white wine - "sangria" comes from [quoted text clipped - 5 lines] > The local, new tapas bar has white and red sangria. I had never had white > before, so I tried it and I like it much more than the traditional red. The white is also very pretty with the fruit added. Jo >>>straight, but for Sangria, they should be just fine! (BTW, I don't >>>think you CAN make Sangria with white wine - "sangria" comes from [quoted text clipped - 5 lines] > The local, new tapas bar has white and red sangria. I had never had white > before, so I tried it and I like it much more than the traditional red. Well, white wine is basically "lighter" in more than color, so that makes sense - the fruit probably comes through more emphatically. I guess all drinks change with time and bartenders' imaginations - Daiquiri's and Margaritas used to only be made with lime juice, but I've had strawberry Margaritas, and peach Daiquiris are, IMO, even more delicious than the original version. >>>> straight, but for Sangria, they should be just fine! (BTW, I don't >>>> think you CAN make Sangria with white wine - "sangria" comes from [quoted text clipped - 13 lines] > Margaritas, and peach Daiquiris are, IMO, even more > delicious than the original version. Yes, I remember the "good old days" when you could order a Martini in a restaurant or bar and not have to qualify it by saying "gin Martini", otherwise you'd get a vodka Martini. Where, oh where are the Tom Collinses and Screwdrivers of my youth? SignatureRemember: It it To Laugh <http://tinyurl.com/2a5u8b> >>>>> straight, but for Sangria, they should be just fine! (BTW, I >>>>> don't think you CAN make Sangria with white wine - "sangria" [quoted text clipped - 19 lines] > a restaurant or bar and not have to qualify it by saying "gin > Martini", otherwise you'd get a vodka Martini. Nowadays they call *anything* a martini. Chocolate, apple, peach... what are they thinking?! > Where, oh where are the Tom Collinses and Screwdrivers of my youth? Hopefully no further away than your cabinet ;) >> Where, oh where are the Tom Collinses and Screwdrivers of my youth? > > Hopefully no further away than your cabinet ;) Well, the gin's in there, along with vermouth, but I admit: no TC mix. Ketzl has a marked dislike for what appears to be "water" to him, until his nose gets close enough to inhale a bit of the alcohol vapors from the Martini. It usually results in him trying to bury it, and if I'm not quick enough to catch him before his scratching paw catches the stem of the glass, I've got a mess on my hands, not to mention a waste of good (well, not *that* good, but good enough) gin. SignatureRemember: It it To Laugh <http://tinyurl.com/2a5u8b> >>>>>straight, but for Sangria, they should be just fine! (BTW, I don't >>>>>think you CAN make Sangria with white wine - "sangria" comes from [quoted text clipped - 19 lines] > > Where, oh where are the Tom Collinses and Screwdrivers of my youth? ... And "Moscow Mules"? Vodka and ginger BEER (not ginger ale, and most EMPHATICALLY not root-beer, as someone unfamiliar with the drink once posted). > ... And "Moscow Mules"? Vodka and ginger BEER (not ginger > ale, and most EMPHATICALLY not root-beer, as someone > unfamiliar with the drink once posted). Oh, yes! I can't find ginger beer around here and it makes me crazy. The last time I had any was about five years ago in Bermuda. SignatureRemember: It it To Laugh <http://tinyurl.com/2a5u8b> >> ... And "Moscow Mules"? Vodka and ginger BEER (not ginger >> ale, and most EMPHATICALLY not root-beer, as someone >> unfamiliar with the drink once posted). > Oh, yes! I can't find ginger beer around here and it makes > me crazy. The last time I had any was about five years ago > in Bermuda. It's not hard to make yourself - the only tricky bit is finding bottles that can take the pressure, I used Grolsch bottles last time I did it. ============== j-c ====== @ ====== purr . demon . co . uk ============== Jack Campin: 11 Third St, Newtongrange EH22 4PU, Scotland | tel 0131 660 4760 <http://www.purr.demon.co.uk/jack/> for CD-ROMs and free | fax 0870 0554 975 stuff: Scottish music, food intolerance, & Mac logic fonts | mob 07800 739 557 >>>... And "Moscow Mules"? Vodka and ginger BEER (not ginger >>>ale, and most EMPHATICALLY not root-beer, as someone [quoted text clipped - 7 lines] > bottles that can take the pressure, I used Grolsch bottles last > time I did it. Care to share the recipe? Trader Joes stores in the U.S. SOMETIMES carry real ginger beer, but not consistently. (Back in the 1950's it was readily available here in most supermarkets and liquor stores, but one seldom finds it, now.) > I have been out of town for several weeks at a conference and leading > up to that had very little time to post to the newsgroup. I have [quoted text clipped - 14 lines] > Julie, Hobbes, Lacey, Sam and Barnabus (four cats who are very happy > their Meowmy is back home) Hi Julie and clowder, Welcome back! I don't have a hard-and-fast recipe for sangria (and I'm sure Spaniards would shudder to read this recipe!), but we use red wine as the base - I'm sure good wine would make it special, but we use dry red wine from a cask (as does the Spanish tapas bar we had it at). We then have two variants - the more high-octane one uses a healthy dash of brandy and the more sedate one uses a slightly larger quantity of dry cinzano (spelling?). The cinzano idea we got from a tapas bar here in Sydney - they used it in their yummy sangria. It is important to taste it frequently as you're making it - that way you get the balance right and the cook gets nice and mellow. Add sugar to taste and a whole heap of fruit-in-season. Leave to steep for a while to allow the alcohol to permeate the fruit and the fruit flavours to mellow the alcohol and enjoy served over ice cubes. We sometimes add a dash of dry ginger ale (I *love* dry ginger ale), particularly if it is the brandy variant of sangria. I particularly like to add stone fruit in sangria (peaches, nectarines, etc) and grapes and a little citrus (oranges rather than mandarins). Apples and pears also work well for that bit of crunch, but don't seem to add much flavour. yummy. addictive. hard to stop at just three! Tish >I have been out of town for several weeks at a conference and leading > up to that had very little time to post to the newsgroup. I have [quoted text clipped - 9 lines] > know that some of you probably have a recipe that I could try. > Anybody care to share their recipe? We used to make (and drink) pitchers of the stuff with some good friends of ours. What I remember was cutting up oranges and lemons and limes and putting them in a pitcher with some cheap red wine (Paisano maybe?). Plus lots of ice cubes and I think some frozen lemonade. Though I may be confusing that with our Margarita recipe. One can of frozen limeade, one can of tequila and ice in a blender. Repeat till you burn out the motor on the blender. Jo > Anybody care to share their recipe? Not so much as a recipe, but technique, quantities are off the top of my head, so be careful. :) 1 cup spanish brandy 1/2 cup sugar or so (to taste) 2 cups fresh fruit: orange slices, grapes, peaches, apples, pears... 2 bottles dry spanish red wine Mix the first 3 ingredients and let sit in the fridge overnight. Mix with the wine and serve with ice. SignatureVictor M. Martinez Owned and operated by the Fantastic Seven (TM) Send your spam here: uce@ftc.gov Email me here: pistorLITTER@BOXaustin.rr.com > > Anybody care to share their recipe? > [quoted text clipped - 8 lines] > Mix the first 3 ingredients and let sit in the fridge overnight. Mix > with the wine and serve with ice. Thanks everyone for your advice. I googled Sangria and came up with a number of variants...using brandy, rum, Grand Marnier, vermouth, gin. It sounds like the one I chose is similar to everyone here. I did find that Rioja was the traditional wine so I went that way. A $10 bottle of wine, I also read that you don't need to use an expensive bottle of wine so I passed on the $23.00 bottle - at least not on my first attempt. I decided to use peach brandy. The recipe I have called for one bottle of wine. Victor, I think two bottles would have been better, but I'll go with one for this batch. Then I put in an orange, lemon, peach, apple, and strawberries. It looks like a drunken fruit salad :) 1/2 cup of sugar and two shots of brandy and it is now in the refrigerator. Tish, what is a "dry" ginger ale? Assuming one that is not too sweet, I bought Schweppes ginger ale. Now all I have to do is not taste test until tomorrow. I wanted to taste it tonight, DH said No. He said I had to wait so it would be just right. I guess I'll wait, well maybe just a taste - a spoonful in about an hour to see how things are progressing :) Julie > Victor M. Martinez > Owned and operated by the Fantastic Seven (TM) > Send your spam here: u...@ftc.gov > Email me here: pistorLIT...@BOXaustin.rr.com >>> Anybody care to share their recipe? >> [quoted text clipped - 32 lines] >> Send your spam here: u...@ftc.gov >> Email me here: pistorLIT...@BOXaustin.rr.com OK, I want to know how this turns out. In my supervisors town they have Sangria that everyone RAVES about that someone in the local populace (there are more immigrants in this little town from more countries! You wouldn't believe it. Her kids speak Spanish AND Vietnamese because of it. Pretty cool!) makes. I keep trying to remember to ask her to get me some. > Thanks everyone for your advice. I googled Sangria and came up with a > number of variants...using brandy, rum, Grand Marnier, vermouth, gin. [quoted text clipped - 15 lines] > > Julie I suspect that dry ginger ale and ginger ale are the same thing, but named different things in different countries! Tish >> Thanks everyone for your advice. I googled Sangria and came up with a >> number of variants...using brandy, rum, Grand Marnier, vermouth, gin. [quoted text clipped - 20 lines] > > Tish What came to mind is a brand called "Canada Dry" that's popular here (the US) but I don't know if it's even sold in Canada, or what the "Dry" is supposed to mean. Marketing, probably. SignatureRemember: It it To Laugh <http://tinyurl.com/2a5u8b> Tish, what is a "dry" ginger ale? Assuming one > >> that is not too sweet, I bought Schweppes ginger ale. > [quoted text clipped - 6 lines] > but I don't know if it's even sold in Canada, or what the "Dry" is supposed > to mean. Marketing, probably. I'm always amazed at the things I learn as a result of participating in this group. Wikipedia definition: Ginger ales come in two varieties: golden ginger ale and dry ginger ale. Golden ginger ale, dark colored and strong flavored, is the older style. Dry ginger ale was developed during Prohibition when ginger ale was used as a mixer for alcoholic beverages and the strong flavor of golden ginger ale was undesirable. Dry ginger ale quickly surpassed golden ginger ale in popularity, and today golden ginger ale is an uncommon, and usually regional, drink. Vernors, Blenheim, Chelmsford, and Red Rock are examples of golden ginger ale, while Canada Dry, Schweppes and Seagram's are major brands of dry ginger ale. Julie > Wikipedia definition: Ginger ales come in two varieties: golden > ginger ale and dry ginger ale. Golden ginger ale, dark colored and [quoted text clipped - 6 lines] > ginger ale, while Canada Dry, Schweppes and Seagram's are major brands > of dry ginger ale. And then we have the UK version - "ginger beer" which is something entirely different from EITHER "golden" or "dry"! > Julie >> Wikipedia definition: Ginger ales come in two varieties: golden >> ginger ale and dry ginger ale. Golden ginger ale, dark colored and [quoted text clipped - 11 lines] > >> Julie I had ginger beer once in the Bahamas, I think, and, as an American who is used to that "Dry Ginger Ale", I was very surprised! Kathy On Jun 7, 7:59 am, Ketzl's Dad <Ketz...@verizon.net> > > I> > What came to mind is a brand called "Canada Dry" that's popular here (the US) > but I don't know if it's even sold in Canada, or what the "Dry" is supposed > to mean. Marketing, probably. Yes, Canada Dry is available here in Canada. Winnie On Jun 6, 6:36 pm, Victor Martinez <m...@nospam.com> wrote: Anybody care to share their recipe? Not so much as a recipe, but technique, quantities are off the top of my head, so be careful. :) 1 cup spanish brandy 1/2 cup sugar or so (to taste) 2 cups fresh fruit: orange slices, grapes, peaches, apples, pears... 2 bottles dry spanish red wine Mix the first 3 ingredients and let sit in the fridge overnight. Mix with the wine and serve with ice. Thanks everyone for your advice. I googled Sangria and came up with a number of variants...using brandy, rum, Grand Marnier, vermouth, gin. It sounds like the one I chose is similar to everyone here. I did find that Rioja was the traditional wine so I went that way. A $10 bottle of wine, I also read that you don't need to use an expensive bottle of wine so I passed on the $23.00 bottle - at least not on my first attempt. I decided to use peach brandy. The recipe I have called for one bottle of wine. Victor, I think two bottles would have been better, but I'll go with one for this batch. Then I put in an orange, lemon, peach, apple, and strawberries. It looks like a drunken fruit salad :) 1/2 cup of sugar and two shots of brandy and it is now in the refrigerator. Tish, what is a "dry" ginger ale? Assuming one that is not too sweet, I bought Schweppes ginger ale. Now all I have to do is not taste test until tomorrow. I wanted to taste it tonight, DH said No. He said I had to wait so it would be just right. I guess I'll wait, well maybe just a taste - a spoonful in about an hour to see how things are progressing :) Julie Victor M. Martinez Owned and operated by the Fantastic Seven (TM) Send your spam here: u...@ftc.gov Email me here: pistorLIT...@BOXaustin.rr.com So I am wondering how this turned out. I think I am trying it today, but adding crushed cinnsmon sticks. I had some at the Greek restaurant here and man, it is soooooooooooooooooooooo good. But theirs definitely has a cinnamon in it and I found this recipe at allrecipes that the lady says her friends in Spain taught her. I am assuming you add the carbonated beverage when serving so it doesn't go flat. (I definitely could tell there was a bit of carbonated beverage at the restaurant.) I won't make that much though!! I thought I'd use oranges and lemons, peaches and sstrawberries for fruit. INGREDIENTS • 4 (750 milliliter) bottles red wine • 1 1/4 cups white sugar • 2 Granny Smith apples - peeled, cored and sliced • 4 sliced fresh peaches • 2 bananas, peeled and sliced • 2 cinnamon sticks, crushed • 3 liters lemon-lime flavored carbonated beverage DIRECTIONS 1. In a large pitcher, combine red wine, sugar, apples, peaches, bananas and cinnamon sticks. Refrigerate for 6 hours or overnight. 2. When you're ready to serve, stir in the lemon-lime soda. > Anybody care to share their recipe? > [quoted text clipped - 55 lines] > bananas and cinnamon sticks. Refrigerate for 6 hours or overnight. > 2. When you're ready to serve, stir in the lemon-lime soda. Karen, Mine turned out fantastic! I used only one bottle of red wine, 1/2 cup of sugar a jigger of peach brandy. I used a lot of fruit: apple, orange, strawberries, peach, and lemon. I think next time I'll use a little less variety of fruit, although it sure did taste good. The cinnamon sounds good. I used ginger ale and since I didn't expect to drink the entire pitcher at one sitting I poured the wine/fruit into the glass and then added a some ginger ale to that. I was afraid that the ginger ale would go flat and ruin the wine concoction if put it into the pitcher. My recipe mentioned bananas but I wasn't sure about that. I'll be anxious to hear how your's turns out with the bananas. Winnie, how did yours turn out? Julie >Karen, > Mine turned out fantastic! I used only one bottle of red wine, 1/2 cup [quoted text clipped - 11 lines] > > Julie- Hide quoted text - Julie, I just made a second batch. This time I bought a bottle of red table wine instead of the Cabernet Sauvignon I used last time. The Cabernet Sauvignon was on actually on sale and cheaper than the table wine. The guy at the wine store said the table wine is sweeter. I used 1 bottle (750 ml) of wine and 2 cups of leftover ginger ale from last time. I put wedges and rinds of 1 lemon and 1 orange, plus some strawberries, pineapples, and a peach. It looks pretty colourful with all the fruit in the red wine. I skipped the sugar as I figure there is enough sugar in the ginger ale and fruit. Also skipped the rum. Next time I will try the Rioja if I can find it. The wine store I go to stocks mainly Canadian wine. I also want to try white sangria. The sangria tastes quite good to me, especially in the hot weather we've been having. It was 40C with the humidex on Wed. It has since cooled down to the low 20's C and high teens. Happy Canada Day (July 1) and Independence Day! Winnie > Karen, > Mine turned out fantastic! I used only one bottle of red wine, 1/2 cup [quoted text clipped - 11 lines] > > Julie I didn't do the bananas either. 1 orange, 1 lemon, lime, a peach, strawberries, and I did add a shot of brandy. I had some with the ginger ale at supper. Dang! Sure was good!! > I have been out of town for several weeks at a conference and leading > up to that had very little time to post to the newsgroup. I have [quoted text clipped - 14 lines] > Julie, Hobbes, Lacey, Sam and Barnabus (four cats who are very happy > their Meowmy is back home) Welcome back, Julie! Sorry, no Sangria receipes, although I really used to love Sangria. Ginger-lyn |
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