Dill pickling spices enhance the flavor of vegetables, especially gherkins and cucumbers. Preparing pickling spices is a simple procedure provided the correct spices are used in correct proportions. You can combine spices in correct measures for a first try, and change the proportions you use in the pickling spice combination to suit your unique taste.
Instructions
1. Crush the black peppercorns in a mortar with a pestle.
2. Grind mace, cinnamon and ginger separately
3. Crush the cloves in a mortar with a pestle.
4. Crumble the bay leaves
5. Heat the mustard seeds, allspice berries, coriander seeds and cloves in a skillet. Stir occasionally with the wooden spoon till the aroma of the spices wafts around the kitchen.
6. Add all the other ingredients and heat for about a minute.
7. Add the spices to 2 cups of vinegar.
8. Add the spices to cucumber, gherkins or any other vegetable that you wish to pickle. The recipe will make 3 liters of dill pickling spice.
Tags: mortar with, mortar with pestle, pickling spice, pickling spices, with pestle
You don't have to be an expert to ensure you get a good bottle.
Once you have decided on a wine at a restaurant the server will bring the bottle and present it to you. You should know what to look for when the server presents the bottle to ensure that the wine is the correct selection and in good condition.
Instructions
1. Make a mental note of the wine that you order to go with your meal; you will need this information later to verify the wine is correct.
2. Examine the label when the server presents it to you. Make sure that it is the brand, vintage and variety that you ordered. It is easy for someone in the restaurant to grab the wrong vintage or label, so don't take this step for granted. If the bottle is not the one you ordered, send it back to be replaced with the proper one.
3. Examine the cork when ti is presented to you; you do not need to smell the cork. Make sure that the cork isn't mushy or moldy. The cork should be dry on one side and wine-stained and damp on the other. If both sides are dry, the wine may have been stored upright; if both ends are wet, the wine was probably leaking or the cork is faulty. Refuse the bottle if the cork is unacceptable.
4. Nose the small sample of the wine that the waiter pours in your glass. You don't have to be a wine expert; just swirl the wine gently and then sniff it for aromas of vinegar, sulfur or other unpleasant smells. If you think the bottle is off but you're not sure, ask the waiter or sommelier to nose the wine. If the bottle is bad, send it back.
5. Taste the wine to check its quality, using the same criteria you did when you nosed it.
6. Signal your server to serve the rest of the table once you have determined that the wine is acceptable.
Tags: Make sure, Make sure that, send back, server presents, sure that, that wine
Corn Chex party mix can be enjoyed at any party or social gathering, but it's also a great anytime snack. The inferior prepackaged and mass-produced store-bought version is nothing compared to homemade. With a few ingredients and 30 minutes to spare, you can create a delicious Corn Chex party mix that guests will rave about.
Instructions
1. Preheat the oven to 350 degrees F.
2. Place equal parts Corn Chex, pretzels and mixed nuts into the large freezer bag. Shake up the bag until the ingredients are thoroughly mixed. Spread the ingredients evenly across the bottom of the cake pan or baking sheet.
3. Place 1 cup of vegetable or olive oil in the large mixing bowl.
4. Add the salt, garlic powder and cayenne pepper.
5. Mix thoroughly using the spoon to stir. Once the salt, garlic and cayenne pepper have been fully absorbed into the olive or vegetable oil, take a spoonful of the mix and drizzle it over the ingredients in the pan or on the baking sheet.
6. Place the cake pan or cooking sheet in the preheated oven and cook for approximately 30 minutes. Check frequently to make sure the pretzels and Corn Chex have not started to blacken.
7. Remove the cake pan or cooking sheet from the oven and let it stand. Be sure to let the mix cool long enough to let the oil dry somewhat.
8. Place contents in a serving bowl or permanently store them in another freezer bag, Tupperware bowl, or covered dish.
Chinese cuisine is delicious, healthy and easy to learn. If you want to master Chinese cooking, you should first learn the language of the kitchen and the names of all the tools you'll be using.
Instructions
1. Take a class. Look for a Chinese cooking class in your community. These are offered by community colleges, caterers, culinary schools or personal chefs. Restaurants may offer classes too, so call your favorite Chinese restaurant and ask.
2. Buy a Chinese cookbook. A classic Chinese cookbook will not only have tons of great recipes, it will have a section that defines Chinese terminology for you, so you can learn the means as you practice them. The Everything Chinese Cookbook is a great one and available at Amazon and other major book retailers.
3. Visit China. Where better to learn Chinese cooking and cooking terminology than at the source. There are many companies that offering cooking trips specifically to not only enjoy a great vacation but to learn about the cuisine. Tour-Beijing is just one of those companies that offers great adventures (see Resources below).
4. Get a private lesson. Look in your yellow pages for a personal chef or caterer that specializes in Chinese cooking. Call and ask them if they offer private lessons in your home and how much they cost. This is a great interactive way to learn in the comfort of your own kitchen.
5. Buy a video. Demonstrational cooking videos are available for all types of food and offer a great way to learn Chinese cooking and the terminology that goes with it in the comfort of your own kitchen. Wok Fusion offers a great video entitled "Cooking Training Volume 1: Boot Camp Set." See their website for information on this and other products that teach you cook Chinese cuisine.
Tags: Chinese cooking, Chinese cookbook, Chinese cooking, Chinese cuisine, comfort your, comfort your kitchen, companies that
Create a unique cake topper by using your favorite photograph.
Finding a cake topper that expresses who you are as a couple, as well as reflecting your physical appearance can be difficult. Consider using your engagement picture or several pictures that show the progression of your relationship as an alternative to a traditional cake topper. Choose a close-up picture of the bride and groom. A full-body or waist-up composition may be too small to notice details. You can also architectural photographs from your travels or nature pictures to go with the theme of your wedding.
Instructions
Picture Frame Cake Topper
1. Purchase a cake topper base. The base provides stability so the cake topper does not sink into the cake. When ordering the wedding cake, let your baker know you want to place a cake topper on your cake, and he or she can incorporate the base into the design by covering it with icing or adding details to the edges of the base.
2. Select a picture and picture frame. Use heirloom picture frames or frames that reflect the color and theme of the wedding. Black and white photographs create a classic and clean look. Use color photographs for pictures containing architectural details or vibrant colors that enhance their impact or personal meaning.
3. Place the picture frame on top of the cake. This form of cake topper is ideal for wedding cakes displayed so that guest cannot walk around the cake. If the top of the cake is large enough, you may want to use to frames places back to back and use flowers to fill any negative space between them.
Self-Supported Cake Topper
4. Select one picture or several different pictures. If you are using one picture, make two copies so that the cake topper has a front and back.
5. Glue Popsicle sticks to the back of the photo. Place one Popsicle stick on either edge of the photo and allow at least one inch of the Popsicle stick to protrude from the bottom of the photo. Purchase the Popsicle sticks from the food section of a store, not the craft section. For a flat cake topper, glue a second picture directly to the Popsicle supports of the first photo. For a more dimensional look, glue each photo to separate supports.
6. Glue ribbon or use food-grade glitter to decorate the edges of the photo. This step is optional. Remember to use food-grade glitter in case any of it sheds onto the cake.
7. Press the Popsicle sticks into the top of the cake. When using multiple photos on separate supports, bow the photos slightly before sinking the Popsicle sticks into the cake. Place the photos close together to a box-like or circular enclosure.
Making new recipes with leftovers keeps meals from becoming boring. This is especially important in getting your children to eat the same thing two nights in a row. Bacon potato croquettes are a big hit with kids and adults aren't exactly disappointed about eating them either. Here is a great bacon potato croquette recipe:
Instructions
1. Get out your mixing bowl and add the following ingredients: mashed potatoes, eggs, cheese, bacon, parsley, salt, and pepper. Mix together with your hands until completely combined.
2. In the frying pan add enough oil to cover 1/2 way up the pan. Turn the know to high heat.
3. In a small bowl add plenty of bread crumbs.
4. Roll up your mashed potatoes in to little patties or ball shapes.
5. Add the mash potato balls to the bread crumbs until they are evenly coated.
6. Place each bread coated potato ball in to the frying pan when the oil is hot. Brown on all sides and remove.
7. Allow oil to drain from the potato and serve hot.
There are a variety of ways to cook a raccoon. Young raccoons can be tenderized by boiling in salted water prior to preparing. Older raccoons need marinating for at least 24 hours. Follow the steps below cooking raccoon.
Instructions
1. Simmer raccoon for 30 minutes in salted water, longer if the raccoon is older and larger.
2. Cut up your apples removing the core and skin.
3. Dissolve the butter along with the cinnamon together on the stove top.
4. Add your bread crumbs, salt and pepper. Combine mixture well.
5. Remove the raccoon from the stock water and allow it to cool.
6. Place mixed ingredients inside the raccoon, much like you would stuff a turkey.
7. Putting the breast side down in the pan, place the legs under the body, securing with a string. Add the salt pork on top along with the whole onions around the outside. Cook for 10 minutes in a 400-degree oven. Lower the temperature to 325 degrees and put in 2 cups of beef stock, cooking for an additional hour and frequently scooping the beef stock and pouring over the raccoon as it cooks. Place in serving dish with a side of vegetables and rice.
Oil and water are combined mechanically or with the addition of a third substance.
The adage "like oil and water" describes two things that do not mix. Water is a polar molecule and is attracted to hydrophilic, or "water loving" substances. Oil is non-polar, which makes it hydrophobic, or "water fearing." The two do not mix in nature, but homogenization applications are used in various industries to combine oil and water into a uniform substance.
Homogenization
The term "homogenization" is most recognized as an application of milk production. Milk is homogenized, or made uniform, through a mechanical process. Milk is a solution of oil and water. Before homogenization, fat globules rise to the top of the fluid. In the process of homogenization, the milk is passed through a fine mesh sieve that breaks down the fat globules so they disperse evenly throughout the water. This produces a creamy, uniform milk product.
Emulsification
Emulsification is simply the act of combining two substances that do not naturally mix. Oil and water are combined to make all sorts of food products like vinaigrette salad dressing, mayonnaise and butter. Emulsions are produced by other industries as well, including pharmaceuticals, cosmetics and chemicals.
Stable and Unstable Emulsions
Milk is a stable emulsion. It remains uniform after it is produced until it spoils. Oil and vinegar dressings are unstable emulsions. They separate after a short time and must be manually remixed. One way to create a stable emulsion is to use an emulsifier. Emulsifiers have various properties that stabilize emulsions. Examples of emulsifiers in food are egg yolks, mustard and honey. Chemical emulsifiers include sodium stearoyl lactylate and emulsifying wax.
Dispersion
Another way to combine oil and water is with dispersion, by applying a surfactant. A surfactant is a substance whose molecules are hydrophilic at one end and hydrophobic at the other. Surfactants are most commonly recognized as cleaning agents, like detergents and soaps. The molecules are able to lift dirt and grease and suspend it in water so they do not re-deposit on the surface of the thing being cleaned. Surfactants also break up oil molecules so they are evenly dispersed in the water and can be easily washed away.
Tags: combine water, stable emulsion, water combined
Control the amount of chocolate on your pretzels by drizzling, dipping or coating.
Though it may not be an obvious pair, salt and chocolate make a wonderful couple. Crafty cooks who combine the two may have picked up on the presence of the Salt family in "Willy Wonka and the Chocolate Factory" as their inspiration. Dipping pretzels in chocolate is a simple way to bring the two flavors together in a portable and easy to make treat.
Melt the Chocolate Properly
The technique used for melting the chocolate can make or break the final product. Pure chocolate or chocolate with a cocoa butter content of roughly 30 percent or more needs to undergo a process called tempering to make sure it solidifies properly and retains a nice sheen on the dipped pretzels. Baking chocolate, chocolate chips and candy bars do not need tempering. The three most common methods of melting chocolate are in a pan over low heat, in a wide glass bowl in the microwave or over a double boiler. The secret is to stir frequently, use low heat on the stove top or 50 percent power in the microwave, and do not let any steam or liquid near the chocolate if using the double boiler method.
Coating the Pretzels
Consider the size and shape of the pretzel before starting to dip. If coating large pretzel rods, place the melted chocolate in a small to medium bowl to give it depth that allows more coating on the pretzel. For small or medium pretzel shapes, use a skewer, fork or tongs to dip them in the melted chocolate. Place the dipped pretzels on a piece of parchment paper or waxed paper to cool. A light coating of butter on the paper will keep the chocolate from sticking after it hardens.
Combine Flavors
Give your chocolate-coated pretzels a gourmet touch by using several different flavors. After dipping the pretzels in the chocolate, let them harden before dipping into melted white chocolate or butterscotch chips. Leave a bit of the dark chocolate showing so that the recipient sees the various layers. Caramel and chocolate make a tasty combination. Dip the pretzels in melted caramels before dipping into the chocolate for a flavorful treat. For more visual appeal, dip the pretzels in either the white or dark chocolate and let harden. Dip a clean, dry spoon into the other chocolate and drizzle it back and forth over the coated pretzels, letting the original chocolate layer show through.
Give Them a Crunchy Coating
Make the dipped pretzels more festive by rolling them in a crunchy or colorful coating before the chocolate hardens. While the chocolate is melting, place mini chocolate chips, crushed peppermint candies, sprinkles, crushed breakfast cereal or other small or chopped candies on a small plate. After dipping the pretzel, roll it around on the plate to coat. Make sure to hold the pretzel over the melted chocolate for a few seconds after dipping to let the excess drip off before rolling in the topping. Use a baker's cooling rack set over a rimmed baking sheet for smaller pretzel shapes. After dipping, let the excess chocolate drip off and then set on the rack. Sprinkle the toppings over the pretzels to coat.
Tags: After dipping, chocolate make, dipped pretzels, melted chocolate, before dipping, before dipping into
Homemade tortilla chips have a fresh, earthy flavor.
If you already have a great salsa recipe, whip up a big batch and have it ready. It will be gone as soon as these chips are cool enough to handle. Homemade chips and salsa are one of the best finger foods for parties, and go well with anything from cream cheese wontons to baked chicken wings with buffalo sauce.
Instructions
1. Get your masa harina and other supplies. Masa harina can be found at most larger grocery stores, or you can buy it Mexican markets or order it online.
2. Mix about 3 cups of the masa with about 1/2 tbsp. of salt and enough water to make a thick dough. You can stir in a little vegetable oil, if you want, but that is optional. Taste the dough and add more salt if needed, but don't get the dough extremely salty. You'll be sprinkling salt on the surface of the chips later.
3. Divide the dough into small 2-inch balls.
4. Using wax paper and a tortilla press or a couple of heavy pans, press the dough balls into rounds as flat as you can get them.
5. Heat up a saute pan or skillet until very hot; fry each tortilla until lightly browned, about 30 seconds per side.
6. Cut each tortilla into wedges when cool enough to handle.
7. Turn on the deep fryer, or heat up to 3 inches of vegetable oil or shortening in your deep saute pan.
8. Fry the tortilla wedges in small batches. Don't overcrowd. Keep a very close eye on them; it doesn't take long to get them crispy and golden. Flip them if you need to. When done, remove each batch to a pan with coated with paper towels so they can drain.
9. Sprinkle the tortilla chips with salt. Bring out the salsa, turn on some merengue music, and eat up.
Roasting red peppers enhances the sweetness of the pepper.
Making your own roasted red peppers at home is a good way to preserve the bounty of your summer and fall harvest. It is also a cost-effective method, as making your own preserved roasted red peppers is significantly less expensive than purchasing them from a store. There are several options for storing your roasted red peppers, depending on how quickly you will be using your peppers and how many peppers you have to store.
Sealed Container
Keep your roasted red peppers with a mix of vinegar and water in a sealed, non-reactive container in your fridge. Non-reactive container options include glass jars, plastic food storage bins and glazed ceramics. Storing your roasted red peppers in this manner is simple, and ensures easy access to your roasted red peppers as you need them. Red peppers stored in this manner will last between 10 and 14 days in the refrigerator. Store your peppers in a ratio of one-to-four parts vinegar to water. Adding in extra herbs such as fresh basil or dried coriander seeds will add extra flavor to your peppers. The flavor will intensify the longer you leave your peppers in the mixture.
Freezing
Freezing roasted red peppers in a water-and-vinegar mix is the second easiest way of preserving roasted red peppers. Place the red peppers in a food-grade plastic container or in plastic freezer bags. Leave as little room for air as possible in either of the two containers to reduce the likelihood of freezer burn. Remember that the water will expand when it freezes, so do not overfill either. Roasted red peppers stored in this manner will keep for up to six months. Store your roasted peppers in a one-to-four ratio of vinegar to water. You can add spices to the mixture such as salt or herbs to add additional flavor.
Pressure Canning
Pressure canning requires the use of a pressure canner, which can be a worthwhile investment if you are an active canner. Pressure canning preserves the roasted red peppers at higher temperatures, reducing the likelihood of botulism, and also reducing the amount of vinegar required. Use 1 tbsp. of vinegar for every quart of roasted red peppers. Pressure-canned peppers can be stored for several years in a cool, dark space.
Water Bath Canning
Water bath canning is one way to preserve roasted red peppers for a longer period of time. Water bath canning reaches sufficiently high temperatures for the canned peppers can be stored in a cool, dark place without refrigeration for up to one year. When water bath canning, you must have a high enough acidity level so you reduce the risk of having botulism in your red peppers. Use a one-to-four ratio of vinegar to water when water bath canning roasted red peppers. Properly pack the peppers in their vinegar and water solution in sterilized canning jars. Submerge the jars in boiling water and boil them in a water bath canner for the appropriate amount of time, depending on the size of your jar. For pint sized glass jars, boil the peppers for a minimum of 15 minutes.
Tags: roasted peppers, your roasted, your roasted peppers, vinegar water, your peppers, peppers stored
Breakfast can include vegetables served with cottage cheese and whole grain bread.
A nutritious breakfast for teens should be easy to eat in a hurry. The ideal breakfast should include servings from at least three different foods groups. For example, quick-cook oats, breakfast sausages and milk can represent grains, proteins and dairy. Breakfast ingredients can include small portions of leftovers such as a cup of a rice casserole mixed with scrambled egg to add variety. Foods from different cultures can also mix together at your teen's breakfast table. If you are the parent of a teen, ask him for suggestions for foods you can prepare for him, or he can prepare for himself.
Hearty Start
Taking a few minutes to boil oats or corn meal can make a nutritious breakfast without the excess sugar of processed cereals. Diced unpeeled apple, pear or dried fruit can add vitamins and fiber. Time permitting, wheat berries soaked overnight and cooked for hours can be a breakfast cereal as well as a soup or casserole addition for the week's meals. On a cool morning, a cup of hearty stew and a slice of whole wheat bread can keep a teen warm and energetic.
Cool Breakfast
Smoothies blended from fruit, yogurt and juice can refresh on a warm day.
Create a portable and vitamin-rich breakfast in a cup with a fruit smoothie blended from frozen yogurt, frozen or fresh mixed berries, and orange juice. A fresh fruit salad with cool cottage cheese or other dairy products can also refresh. Whole grain toast or a small, whole wheat breakfast bagel adds fiber.
Portable Breakfast
For the teen on the go, a handy breakfast can include a banana rolled in a whole wheat tortilla with a favorite non-sugar bread spread. A mini-bagel and an individual portion of yogurt topped with a favorite sliced fruit can also provide a portable breakfast.
International Flavors
Food inspired from other cultures and other meal times can help a teen start the day. A few tablespoons of mixed vegetables, a scoop of rice or pasta, and a hard-boiled egg simmering in a cup of water or broth can make a breakfast soup. International flavors can include adding teaspoon of miso, a fermented paste used in Japanese cooking, to the simmered ingredients before serving.
Weekend Treat
Sliced fruit can top pancakes, waffles and crepes.
If schedules allow, a more leisurely weekend breakfast can include hearty breakfast favorites such as pancakes or waffles. Instead of syrup topping, other delicious substitutes can include sliced fruit, yogurt or peanut butter. Other nut butters can include almond, hazelnut or macadamia. An English muffin split and layered with sliced ham or a scrambled egg can make a tasty breakfast without a trip to a fast-food restaurant.
Onigiri are a traditional Japanese snack made of rice formed into small balls or triangular patty shapes. Sometimes toasted, rolled in nori (dried seaweed), or stuffed with pickled or savory fillings, these small snacks are popular in Japan. They often are served as food for school trips, picnic lunches or holiday parties. In the United States, many anime fans are exposed to onigiri through anime series like "Fruits Basket," prompting many Americans to try their hand at making these surprisingly complex treats.
Instructions
1. Fill a large pot with the rice and place it in your sink under running water. The water will turn a milky color from the excess starch. Continue rinsing the rice under the water three times until the water begins to look less milky.
2. Drain away most of the excess water from the pot and gently rub the grains of rice together with your hands to loosen any excess starch or debris.
3. Rinse the rice again until the water is almost clear.
4. Drain the rice and let it sit for 30 minutes.
5. Return the rice to the pot and cover with the water. Let soak for 30 minutes.
6. Bring to a boil over medium heat, and then cover the pot with a lid. Turn up the heat to high for 60 seconds, then reduce back to medium and cook for 5 additional minutes, then reduce to low heat and cook for 10 minutes.
7. Remove the pot from the heat, remove the lid and replace it with a clean kitchen towel for 15 minutes.
8. Add any flavorings, such as salt or vinegar, if desired, before forming into onigiri patties.
Tags: cover with, excess starch, then reduce, until water
If you love potatoes or potato leek soup, you will love this recipe. It's a delicious blend of potatoes and spices that's easy to make, and makes a great addition to any meal. Potatoes are non-fattening, filling and are have a low to moderate amount of calories.
Instructions
1. Place the leeks on your cutting board and remove the green portion with your kitchen knife, leaving just the white part of the leek for this recipe.
2. Wash the leeks thoroughly and cut them down the middle lengthwise. Chop the white portion of the leeks into small pieces and set aside.
3. Scrub your potatoes clean with running water, peel and dice them into 1/2-inch cubed pieces.
4. Combine butter, chopped leeks, salt and a dash of pepper and saute on low. Stir occasionally for about 10 minutes or until the leeks are soft.
5. Add water, broth, potatoes and celery, cover pot and simmer for about 15 to 20 minutes or until the potatoes are tender.
6. Remove ? to 1 cup of soup from the pot and blend into a puree. Pour the soup mixture back into the pot and add celery seed and fresh parsley. Mix well and let stand for about 10 to 15 minutes before serving.
Tags: about minutes, about minutes until, minutes until, this recipe
A wine rack can provide a convenient, attractive way to display and store bottles of wine, from special vintages you're saving for a grand occasion to favorite varieties for everyday use. Buying a decorative metal wine rack or installing a wall-mounted rack can be expensive or complicated. Fortunately, you can make a beautiful, expandable wood wine rack using affordable materials and some basic tools and carpentry skills.
Instructions
1. Cut side supports and wine rails. Cut the board to create four pieces 12 inches long and 6 feet tall. These are your side supports. Then cut the remaining board in half both lengthwise and width-wise, giving you four boards 24 inches long and 3 inches tall. These boards will become your wine rails.
2. Cut notches. Use a jigsaw, scrolling saw or a table saw and dado set to create two notches in each long side of each board. Each notch should be 1 inch from a corner, 3/4 inch deep and 3/4 inch wide. These notches will allow you to place two wine rails onto two side supports, creating a rectangle of wood that is strong and stable. Each rectangle can serve as a stand-alone wine rack or stack atop another rectangle to accommodate more bottles.
3. Cut bottle base arcs. Use a 4-inch hole-cutting bit to create five arcs in the top edge of a 3-inch by 24-inch wine rail. Center the bit 1 inch above the board edge to cut partial arcs instead of full half-circles. Space the arcs evenly across the board, but leave 2 inches on either end of the board to avoid cutting into the notches. Repeat this step for a second wine rail.
4. Cut bottleneck arcs. Use a 1 1/2-inch hole-cutting bit to create five arcs in the top edge of a 3-inch by 24-inch wine rail. Repeat this step for a second wine rail.
5. Stain and seal wood. Apply wood stain and/or polyurethane to the side supports and wine rails per manufacturer's instructions. This will make your wine rack more attractive and durable, especially in the event of spills or exposure to moisture.
6. Assemble the wine rack. Place wine rails onto side supports, aligning bottle base arcs opposite bottleneck arcs.
Venison is a very flavorful meat, despite a deer's vegetarian diet. This diet makes venison a popular healthy meat because it is so lean. Venison is also easy to season, pairing well with herbs, spices and marinades that also go well with beef and pork.
Smoking venison infuses flavors into the meat and can make it juicy and tender. However, because of venison's lack of fat, special precautions must be taken to ensure that it does not dry out.
Instructions
1. Start your smoker, smoldering wood chips up to about 180 degrees Fahrenheit. Spread foil over the smoking rack and poke holes in it so the smoke can reach the meat.
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2. Rub your favorite dry rub over the tenderloin and set it on top of the foil. Gather the foil loosely around the meat to help trap flavors and moisture.
3. Fill a small, stainless steel bowl with water and set it close to the tenderloin. The water will evaporate and create moisture in the smoker which will help keep the tenderloin juicy.
4. Close the smoker and allow the tenderloin to cook for about an hour and a half. Open the smoker and slice into the meat a little. If the juices run clear, take the meat out of the smoker and wrap it in a large towel. If not, leave the meat in the smoker for another hour.
5. Allow the tenderloin to rest for about an hour. Keep it warm in the towel, placing more towels over it if necessary. Letting the meat rest will allow its juices to seep back into the meat.
Tags: into meat, about hour, meat smoker, well with
Parboil your potatoes before you make your potato wedges.
Potato wedges are often served as appetizers or as an accompaniment to a meal. They are made by cutting a potato into wedges, scooping out some of the potato and then topping the potato with all sorts of toppings, such as bacon, cheese, green onions and sour cream. One of the tricks to properly preparing potato wedges is to parboil the potatoes. That way, the potatoes become cooked through and crispy more evenly.
Instructions
1. Scrub and wash your potatoes before you get started. Potato wedges are cooked with the skins on, so the skins need to be very clean.
2. Cut the potatoes into wedges. For a smaller potato, you might simply cut the potato into fourths. Larger potatoes might create more wedges.
3. Place the potatoes in a medium saucepan and cover them with cold water. Add a couple teaspoons of salt.
4. Place the potatoes on the stove and bring the pot to a boil. Boil the potatoes until about five minutes. The potatoes will be tender, but not all the way cooked through.
Tags: your potatoes before, cooked through, into wedges, Place potatoes, potato into, potato wedges, Potato wedges
Shaken, stirred, on the rocks or straight up with a twist, the cocktails you mix and serve will depend on your mood and the event (casual get-together or elegant soiree). With a few recipes and a fully stocked bar, you can become the mixologist of the moment, from lemon drops to bourbon on the rocks.
Instructions
1. Build your liquor supply. Bourbon, vodka, rum, scotch, whiskey, brandy and tequila are essentials. But you'll also find that many base alcohols are coupled with other types, like amaretto, anisette, chambord, Grand Marnier, triple sec, schnapps, Irish creme liqueur, sambuca, vermouth and Kahlua. Keep in mind that these can also serve as the primary ingredient of a drink.
2. Compliment your liquors with adequate mixers. If you're only stocking with a few types of liquor, then make sure the mixers you buy are associated with those drink types. These can be soft drinks, grenadine, tonic water and club soda, coffee, ice cream, half and half, fruit juices, worcestershire sauce and tabasco.
3. Include optional garnishes to add an element of sophistication. Although, some garnishes are necessary to complete the drink. Some common garnishes are celery, cocktail onion, olives, fresh mint, cherries, cocoa powder, fruits and spices, like nutmeg, pepper and salt.
4. Equip yourself with the appropriate gadgets. Bar towels can wipe the counter clean. Coasters can range from paper cocktail napkins to brass or wood. You'll likely need a blender for some drinks, cocktail picks for olives and other garnishes and a shaker. A corkscrew and bottle opener are key components to any bar. get and ice bucket and tongs. And last, but certainly not least, buy glasses. These include cocktail glasses, highball glasses, martini glasses, margarita glass, wine glasses and beer mugs or glasses.
5. Load up on a few select wines and microbrew beers. These are optional, but party guests don't always prefer cocktails. Have a couple of reds and a couple of whites on hand. For beer, a few dark beers or pale ales are nice. For larger parties, it might behoove you to stock lighter, more traditional (and cheaper) beers.
Alfredo sauce is a rich, creamy pasta sauce that can be made at home with little difficulty. With a sauce this decadent, choosing the right ingredients is important. Here's find and buy the best ingredients to make a delicious homemade Alfredo sauce.
Instructions
1. Visit your local grocery store and purchase the olive oil, nutmeg (if desired), salt and ground black pepper. If you have a pepper mill, you can purchase whole peppercorns and grind them as you prepare the sauce. You can also substitute white pepper to give the Alfredo sauce a milder flavor.
2. Choose your parsley. Dried parsley, which is available in the spice aisle, is fine for this dish, but fresh parsley will work as well. This is available in the produce section and comes in both flat leaf and Italian, or curly, varieties.
3. Locate the butter and heavy cream in the store's refrigerated section. For each pound of pasta, you will need about a quart of heavy cream.
4. Select your cheese. Grated Romano cheese produces a milder flavor in the alfredo sauce, but you can use Parmesan cheese as well. Using Parmesan cheese produces a sweeter, more pronounced flavor. Parmesan cheese is available in grated or shredded in the store's refrigerated section.
Create a tuxedo pattern on strawberries by dipping them in melted chocolate.
Tuxedo chocolate-covered strawberries are typically served at weddings or other formal events as appetizers, part of the dessert or as wedding favors. The strawberries are dipped into white and dark chocolate carefully to create a pattern that resembles a tuxedo jacket. Small details like the buttons and bow tie on the jacket are then added to complete the look. Once you fully decorate the strawberries, the chocolate needs to set and harden completely. The strawberries are best served on the day they are prepared.
Instructions
1. Rinse the fresh strawberries under cool running water. Dry the strawberries off with paper towels fully because the water will seize the chocolate and cause it to become lumpy.
2. Melt 6 oz. of white chocolate in a double boiler. You can also chop it into fine pieces and microwave it in a microwave-safe container on 50 percent power in 30-second intervals.
3. Hold the strawberry by the green end. Dip it into the white chocolate and pull it out slowly. Twirl the strawberry to allow the excess chocolate to drip back into the bowl.
4. Turn the strawberry so that it points toward the ceiling. Allow it to point this way for one to two seconds. Place the strawberry on wax paper and allow it to dry completely.
5. Melt 8 oz. of dark chocolate in a double boiler or in the microwave. Dip the strawberry into the dark chocolate in a 45-degree angle from both of the sides to create a tuxedo jacket. Allow the excess chocolate to drip off and then place the strawberries on wax paper to dry.
6. Fill a piping bag with melted dark chocolate. Use a very small tip and draw the buttons and bow tie onto the exposed white area of the tuxedo jacket on the strawberry. Allow the strawberries to cool completely. Expedite the drying process by placing them in the freezer for three to five minutes.
Stout beer's high alcohol content stands up to beef's complex flavor profile.
Beer-based marinades impart flavors and tenderize proteins through enzymatic action. Beer's flavor profile and high pH level make it an ideal base for a marinade. Incorporating complimentary fresh herbs will contribute to its aromatic profile. Beer-based marinades commonly are used in beef and poultry applications because of their assertive flavor.
Instructions
1. Add beer to the mixing bowl slowly and allow its carbonation to subside. Add Dijon mustard, Worcestershire sauce, red wine vinegar and sugar to the bowl. Whisk thoroughly until sugar is dissolved.
2. Rinse fresh rosemary and thyme and dry on a paper towel. Coarsely chop the herbs and add to the mixing bowl. Crush one peeled garlic clove with the heel of a chef's knife, finely mince and add to the bowl. Add kosher salt and fresh ground black pepper and incorporate.
3. Pour the marinade into a glass or plastic storage container and place in a refrigerator. Allow the mixture to sit for a minimum of 24 hours before using. This marries the components of the marinade and contributes to uniform distribution of its flavors and aromatic qualities.
A common ritual in both wine tasting and fine dining is to cleanse the palate. The theory is that it is easier to appreciate all the complex and varied flavors you are sampling if you clear one taste from your senses before attempting the next.
Instructions
Learn to Cleanse the Palate During Wine or Beer Tastings
1. Begin with the lighter offerings and work your way up to the heavier, headier choices.
2. Eat white bread or crackers and sip unflavored water between sips.
3. Pause between tasting each wine or beer to allow your palate time to "breathe." Clearing your mouth of one taste allows you to better appreciate the next one.
4. Wait to have a meal until after the tasting. While wine and beer are wonderful together, any foods you eat with them affect their taste.
5. Skip mints, gum or candy until after the tasting.
Cleanse Your Palate During a Fine Dining Experience
6. Start the meal with a light aperitif to stimulate the palate.
7. Have several courses. You can savor the distinct tastes of the food and beverages that comprise each course and let your senses of smell and taste clear in between. Another benefit is the more elegant and leisurely dining experience a multiple-course meal provides.
8. Make at least one course a "palate cleanser." This is often a light sorbet, a simple preparation of fruit or vegetables or soup. Many fine restaurants include one or more "palate cleansers" with the meal or a la carte.
9. Pair foods with complimentary wines or beers, and vice versa. Restaurants often suggest a wine or beer to accompany a particular menu item. Sommeliers or servers can make good recommendations as well.
10. Skip mints, gum or candy until after dinner.
Tags: until after, after tasting, candy until, candy until after, foods with, mints candy
Pasta is made with wheat and flour, but the shape and flavor options for this simple food are infinite. Shells, macaroni, manicotti, orzo and penne pasta are a short introduction to the different types of pasta. In addition to the many shapes, pasta can be seasoned with a variety of ingredients, sauces and spices. Various types of fish and seafood complement these pasta recipes for a source of protein and flavor.
Fettucini Alfredo
Serve rare tuna steaks, seasoned with salt and pepper, as the main entree with fettucini Alfredo as a side dish. The rich flavor of tuna balances the cheese, garlic and olive flavor combination of the Alfredo sauce. A less expensive alternative, canned tuna, preserved in olive oil, can be added as an ingredient to a traditional fettucini Alfredo recipe. Shrimp, lobster and scallops are other types of seafood that complement this pasta dish.
Italian Seasoned Pasta
Whitefish, such as cod, sea bass or halibut, combines well with Italian dressing. Bow-tie pasta, mixed with Italian dressing and whitefish, makes a hearty meal that can be served hot or cold. To make an Italian dressing recipe from scratch, mix olive oil, red wine vinegar, paprika, parsley, oregano, garlic and grated Parmesan cheese. Add in cherry or sun-dried tomatoes for flavor and color.
Ravioli
Ravioli made with a salmon filling is a unique twist to the traditional pasta recipe. To make the filling, combine ground salmon fillets, ricotta cheese, Parmesan cheese, onions, salt, pepper, garlic and balsamic vinegar. Smoked salmon is another option and will provide a different flavor than the fillets. Lobster, crab and shrimp also make delectable ravioli fillings when mixed with cream, salt, pepper, garlic and ricotta cheese.
Spaghetti
Spaghetti and meatballs is a traditional Italian dish, but replace the beef with fish for a healthier meal. Grouper, mackerel, fresh tuna or mahi mahi make tasty fish balls. Mix your choice of fish with bread crumbs, eggs, salt, pepper, garlic, onions and lemon juice. Form them into a small, round shape and bake or fry the fish balls. Top the spaghetti with marinara sauce and fish balls for a filling entree.
Tags: salt pepper, fish balls, Italian dressing, pepper garlic, salt pepper garlic, fettucini Alfredo, made with
It's quick and easy, always a great party appetizer before the main course or serve as a side to accompany some sandwiches. It's also very simple, made with simple refrigerator ingredients, and very tasteful. You can substitute whatever your favorite vegetables are...customize it!
Instructions
1. Cook tri-color pasta according to the package directions, then drain. Rinse your pasta with cold water, place pasta in a bowl and set aside.
2. Add all the ingredients to the pasta...italian dressing, parsley, vegetable gardenia, olives, zucchini and red onion. Slice up your vegetables to a moderate size so they are not to big in your salad. Make sure all of your ingredients are mixed in well.
3. Pasta salad may be made 4 hours ahead and chilled, covered. If pasta absorbs dressing while standing, toss with about 3 tablespoons warm water. Serve and enjoy!
Substitute some vegetables or add in cherry tomatoes, cucumber, chickpeas, broccoli and artichoke hearts.
Trend boards can be seen predominantly in the fashion industry. This occurs because fashion often contains trends and staying modern boosts sales in the fashion industry. Yet, you can make a trend board for any industry. For example, you could make a technological trend board to help plan a new video game console or computer. Creating a trend board will help you understand where the trend has taken your industry and how you can stay ahead of the curve by employing your creative capacity.
Instructions
1. Research your industry. Come up with the key developments in recent years. You need to understand what has occurred historically to lead to modern day trends.
2. Decide on your trend board style. You can use either a digital or a physical form for your trend board. The physical board will look only as good as the content you can physically create. The advantage of a physical board involves the ability to use real life physical examples of objects. The digital board will give you the advantage of being able to use Photoshop and other programs to create images of endless varieties.
3. Create your trend board. Use a timeline to display the date of an emerging trend. Place an example of that trend on the board and then give a brief description of the trend in no more than three sentences. This will give a timeline of trends in your industry. Feel free to add in your new invention in the industry at the end of the trend board. Alternatively, you can add in a question mark at the end of the trend board to encourage innovation within your team.
Tags: trend board, your trend board, board will, trend board, your industry
If you own a concession stand, then you're likely to want to add funnel cakes to the menu. Funnel cakes are delicious, easy-to-make treats that are sure to be a top seller. You need a good funnel cake fryer if you wish to make your own funnel cakes.
Instructions
1. Pick the type of funnel cake fryer that you need. There are fryers that use both gas and electric to run. If you are at an outdoor venue, then it is likely that you won't have access to electricity and will want a gas model.
2. Check the number of volts of each funnel cake fryer. If you have any type of voltage limitations, you'll need to know this information. Most fryers come in 120 and 230-volt models.
3. Choose the size of the funnel cake fryer. If you need the fryer running constantly, then pick a high output model with a large cooking surface. Jarco has several deluxe models for sale.
4. Find a retailer that sells funnel cake fryers. Once you have decided on the type that you wish to buy, you need to find a vendor. Concession Stands and Red Hot Restaurant Equipment both supply funnel cake fryers.
5. Buy the accessories that are needed to use the funnel cake fryer. You should get a funnel cake tool kit that includes a funnel cake ring, funnel cake mix, powdered sugar and oil.
Glaze is a thin, milky liquid that becomes transparent when it dries. Glaze is used to thin paint and delay its drying time so it may be used for faux finishing techniques like sponging. Paint thinned with glaze can be applied to wood, drywall and brick. You can use glazing liquid with acrylic, water-based and oil paints. Universal tint (the tint that is added to paint to give it color), can be added to the paint/glaze mixture to deepen the color of the glaze. Glazing liquid can be found in the paint aisle of most home and department stores. The final color of the glaze depends on how much paint is added. Glazing liquid lightens the tint of paints. Spend some time playing with the paint/glaze mixture, finding the ratio you like best, before applying it to your walls.
Instructions
1. Start with a ratio of 4 parts liquid glaze to 1 part paint. The final ratio of paint to glaze will depend on what faux technique you will be using. For a technique that requires a lot of applications, like sponging, increase the amount of liquid glaze to paint, this makes a thinner, lighter colored, slower drying glaze. For a technique like marbling or wood-grain increase the ratio of paint to glaze for a thicker, darker, fast drying glaze. The proportion of liquid glaze to paint is the same for oil, acrylic and water-based paints.
2. Make a darker color without changing the liquid glaze to paint ratio use several drops of universal tint. Remember, glaze dries one to two shades darker than the liquid color.
3. Blend the paint and glaze together, using a paint stirrer.
4. Keep the glaze blended by stirring between applications.
You can create a low-cost patio garden by growing cucumbers in a 5-gallon bucket. The process requires few supplies and works as well as using more expensive containers sold at garden supply stores. You can purchase a new bucket from a home supply store or recycle one used for food storage, although you want to avoid using buckets that previously contained chemicals to prevent passing toxic residue to the cucumbers you are consuming. This technique also works well for other vegetable plants, including peppers, squash and tomatoes.
Instructions
1. Wash the 5-gallon bucket with soap and water to remove all dirt and residue. Rinse the bucket well and let it air-dry.
2. Drill six to eight half-inch-diameter drainage holes through the bottom of the bucket to prevent water pooling around the roots. Space the holes evenly for best results with drainage.
3. Fill the bucket two inches from the top with a well-draining vegetable potting soil available at garden supply stores.
4. Mix a slow-release vegetable fertilizer into the soil to provide nutrients throughout the growing season. A second option for fertilizer is to apply a 20-20-20 water-soluble fertilizer to the soil every other week from planting to harvest.
5. Dig a 4-inch-deep hole in the center of the bucket. Remove the cucumber seedling from the growing container and set the root ball into the hole so the first set of leaves is just above the soil level.
6. Place the bucket in an area that receives full sun. Set the bucket on two bricks or wood blocks to keep the bottom elevated for proper drainage.
7. Soak the soil with water until it flows out the bottom drainage holes. Apply water to the soil, instead of pouring it over the plant. Monitor the soil moisture and provide supplemental water three or four times a week to keep it evenly moist. Container growing environments dry out quickly during periods of no rain.
8. Harvest the cucumbers once they reach a mature length to stimulate new blossom and cucumber growth. Read the information listed on the seedling package or seed packet to determine the approximate mature length of the variety planted.
You probably hear it all the time: If you want a healthy diet, add an egg-white omelet to your menu. But if the thought of a tasteless, yolkless omelet makes you cringe, you just need a new way of thinking. Dress up an egg-white omelet with fresh vegetables, cheese and maybe some Canadian bacon. Top it with salsa and you'll never miss the egg yolks.
Instructions
1. Place the omelet pan over low heat to warm while you wash and cut the vegetables and dice the Canadian bacon or ham.
2. Spray the pan liberally with a nonfat cooking spray, drop in the vegetables and turn the heat up to medium-low. If you are using whole eggs, separate the yolks and whites. Crack the eggs open and keep the yolk in one piece of the shell while letting the whites pour into the bowl.
3. Add a splash of milk and a bit of black pepper, and then whisk the whites with your fork to blend slightly.
4. Don't let the vegetables overcook. When they are nearly done but still slightly crunchy, dump them on a plate. Reapply the cooking spray and then pour in the egg whites. When the edges turn slightly brown, gently add the vegetables and meat ingredients.
5. Add the cheese after the egg whites start to visibly turn from liquid to solid on the top. Once the cheese starts to melt, fold over one side of the egg whites with your spatula to make an omelet. Press down on the top so the cheese melts the sides together. Flip the omelet and press down on the other side.
6. Serve your omelet with a side of salsa or hot sauce, whole grain toast or English muffin and some fresh fruit.
Tags: egg-white omelet, Canadian bacon, cooking spray, omelet with, whites with
You're at a bar and you're tired of shooting tequila. The other mixed shots you're trying are making you sick. You want something new and different. Consider ordering a Surfer on Acid. Have a few of these shots and you'll never go back to those boring shots.
Instructions
1. Mix equal amounts of Jagermeister, coconut rum (like Malibu) and pineapple juice together. If you want to mix things up a bit, try adding a raspberry liqueur (like Chambord) to the mix, or add another rum such as Bacardi 151. While some bartenders recommend mixing these liquors together in equal amounts, others recommend adding more pineapple juice and less Jagermeister. Experiment with this recipe to find the right amounts for your taste.
2. Pour the ingredients into a shaker and add ice.
3. Shake the shaker until the drink is cold. It should take about 45 seconds to a minute.
4. Strain and pour the drink into a shot glass or into a martini glass. You can also pour this drink over ice cubes and put it into a drink glass.
5. Garnish with tropical fruit-try a cherry and pineapple, for a fun variation.
Fondant flowers add style and elegance to any cake. They're simple to make and can last for weeks. They can be made ahead of time and applied when you need them. Learn make fondant flowers with these simple steps.
Instructions
1. Mold some fondant into a ball with a cone shape on top. The ball should start out around three-quarters of an inch. This will be the base on which to attach the petals.
2. Use a slightly smaller bit of fondant and roll it into a ball. Flatten the ball to about one-quarter of an inch on one side, which will be the bottom. Thin the fondant as you move to the top. This will be the first petal.
3. Wrap the petal around the ball-cone shaped fondant base with the thin end at the top. It should look like a bud of a rose.
4. Make three or four more petals of the same size and add them to the base, wrapping them one at a time around the last petal. Curl the tops out slightly to make them look like real rose petals.
5. Get five larger balls of fondant and shape them into petals. Add them to the outer edges of the flower, curling the tops only slightly. You should have a flower in the shape of a rose.
George Foreman grills are counter-top electrical appliances designed to cook foods quickly while removing any excess grease and fats. Chicken tenders do not contain skin or bones, which makes them ideal for a George Foreman grill. Chicken tenders, also referred to as chicken fingers, can be seasoned and grilled to create a simple and quick meal or snack.
Instructions
1. Rinse 1 to 2 lbs. the chicken tenders under cool water. Pat them dry with paper towels.
2. Brush the tenders with olive oil and cover them with your preferred seasonings.
3. Heat the grill for 5 to 10 minutes. If the grill has a temperature setting, place it to the medium heat setting. This will keep the chicken from drying out while it cooks.
4. Place the drip tray under the grill to catch any grease and liquids. Spray the grill with nonstick cooking spray.
5. Place the chicken tenders on the grill in a single layer and close the lid.
6. Cook the chicken tenders for 3 to 5 minutes. Remove one of the tenders and cut the thickest part to see if the inside appears opaque instead of pink and if the juices run clear. You can also check the internal temperature with a meat thermometer. The temperature must reach 165 degrees to ensure you kill any dangerous bacteria.
7. Remove the chicken tenders from the grill. Turn the grill off and allow it to cool before you begin cleaning it.
Tags: George Foreman, chicken tenders, chicken tenders, them with
Ripe papayas have greenish-yellow rinds and are firm.
Papaya carving is an art form and tradition from Thailand that rose to prominence in the early 1800s. Today, papaya carving is still practiced in Thailand, the United States and Europe. When ripe, the papaya is a firm, football-shaped fruit with a yellow-and-green rind. Chrysanthemum flower designs are some of the most common carving techniques applied to fruit, using the rind and flesh to produce three-dimensional designs.
Instructions
1. Place a ring mold on the fruit and score or lightly trace the circle with the carving knife. Choose a 4-to-5-inch ring mold, depending on the size of the fruit and the desired size of the carving. This circle will indicate the outer edge of the flower design.
2. Cut into the circle about 1/2 inch deep. Then, carve the first row of petals inside the circle with a 7/8-inch, U-shaped chisel. This is done by digging into the fruit at a 45-degree angle, about 1/2 inch away from the circle. Once the chisel reaches the circle's edge, lift upward to remove the chunk of papaya flesh. Repeat this technique around the inside of the circle.
3. Use the knife and gently cut away a small V-shaped section behind each U-shaped gouge. Start about 1/16 inch away from the each U, following the same 45-degree angle. Lift the V-shaped piece of flesh away and continue to the next U, until the circle is complete. This helps make the first ring of petals three-dimensional.
4. Peel away with the utility knife the rest of the papaya's rind left inside the circle. Be careful you don't damage the petals.
5. Create a zig-zag circle about 1/2 inch away from the first row of petals. Carve into the fruit at a 45-degree angle using V-shaped incisions. Then go behind each V and cut another V shape about 1/16 inch away before lifting away the flesh. This technique forms an inner row of petals.
6. Repeat Step 5 to create another inner row of petals. Once complete, there should be a total of three rows making up the flower's design.
7. Sculpt the outer leaves of the flower using a 1-inch, scalloped-edge chisel. Unlike before, insert the chisel on the outside of the circle's edge, about 3/4 inch away. Dig at a shallower angle (about 30 degrees) toward the circle. This scalloping design is the finishing touch to the carved chrysanthemum.
Tags: about inch, about inch away, inch away, 45-degree angle, away from, inch away from
Cheesecake, with smooth, creamy filling, has been a favorite dessert for many years, with good reason. Cheesecake isn't only delicious, but is a very versatile dessert. It can be topped with a variety of different delectable flavors, making it a perfect ending to nearly any meal.
Instructions
1. Preheat the oven to 325 degrees.
2. Place half of the softened cheesecake in a mixing bowl, and start creaming the cheesecake with the mixer on low speed. Start slowly and gradually build up speed. When the cheesecake is creamy, add the remaining cream cheese and repeat the process. Be sure that no lumps remain.
3. Turn the mixer speed back to low and add a small amount of sugar. Continue blending on low speed as you add the remaining sugar, stopping occasionally to scrape the sides of the bowl.
4. Blend in the sour cream, making sure to get every bit out of the container. Continue to mix the sour cream gradually until it's completely incorporated into the mixture.
5. Add the eggs one at a time, blending each one into the mixture gradually with the mixer on low speed. Once the eggs are completely blended, add the pure vanilla extract.
6. Pour the cheesecake filling into the prepared springform pan.
7. Bake the cheesecake in the preheated oven for approximately 45 minute, but start checking for readiness at about 38 minutes. If possible, check by looking in the oven door window, as opening the door too much can cause the cheesecake to fall. Refrigerate for several hours, or overnight, before removing the cheesecake from the pan.
Tags: mixer speed, into mixture, sour cream, with mixer, with mixer speed
Sangria is a traditional wine punch originating in Spain and Portugal. Typically, sangria consists of red wine, chopped fruit, sugar, carbonated water and a small amount of other spirits, such as brandy or triple sec. Variations include sangria blanca (sangria made with white wine instead of red), zurra (sangria made with peaches or nectarines) and Sangria Senorial (a bottled nonalcoholic version).
Perfect for summer barbecues and poolside parties, sangria is a refreshing beverage for social gatherings. The following recipe is a traditional take on sangria but with splashes of fresh fruit juice mixed in.
Instructions
1. Make the simple syrup. Combine ½ cup white sugar and ½ cup water in a small pan or pot. Stir the mixture on medium heat until they combine to make a light syrup. You may want to make a little extra in case you like your sangria on the sweet side.
2. Prepare the fruit. First, wash the fruit in cool water. Second, thinly slice the orange and lemon. Third, core and slice the apples.
3. Combine the ingredients. In the large punch bowl, add the wine, brandy, orange-flavored liqueur, lime juice, orange juice, simple syrup, fruit, and cinnamon sticks. Don't add any carbonated water yet (if using). You may want to adjust the recipe to your taste by adding more brandy, triple sec or simple syrup. Cover the bowl with plastic wrap.
4. Refrigerate the sangria. It's recommended to refrigerate your sangria for 24 hours or at least overnight. The longer you let your sangria chill, the better the flavors will marinate and taste.
5. Add carbonated water. Traditionally, sangria is made with carbonated water, but some people opt not to use it. If you prefer your sangria with carbonated water, add 1 cup at a time until it reaches your preferred taste. Do not add the soda until your sangria is ready to serve.
6. Serve your sangria and enjoy!
Tags: your sangria, carbonated water, made with, sangria made, sangria made with