前幾天的晚上, 我們請了一些朋友來玩...我準備了約2公升的Sangria, 2公升的隨興調酒還有以下的下酒菜:
( 詳細食譜會一一補上)
義式炸燉飯球 (Arancini)
嫩烤雞腿
嫩烤香橙鴨翅
義式風乾牛肉捲
這裡先分享Sangria的做法:
2 瓶年輕的紅酒 (可以選Merlot, Cab-Merlot, Rioja, Shiraz品種)
2 顆血橙 (blood orange), 對切、切片
1 顆 (大型, 或2顆小型) 香橙, 對切、切片
1 顆 黃檸檬, 切8份
少許現磨肉豆蔻粉
2-3 大匙細蔗糖
100 ml Cointreau香橙酒
少許血橙汁 (也可用柳橙汁)
外加1-2瓶氣泡礦泉水
將所有材料(氣泡礦泉水除外)於一大容器中混和, 放於冰箱48小時, 讓所有味道慢慢蘊釀。
48小時後, 可以單喝或於杯中加入少許氣泡礦泉水調配, 增添輕盈的口感。(浸泡在酒中的水果也可以拿來食用...它們覆含著濃濃的酒香!!)
English Version:
Sangria & Apéros
We had a few friends over the other night...I prepared a bit of more than 2 litres of Sangria and 2 litres of cocktails to eat with a selection of finger food (as follows):
- Arancini
- Chicken, leek, spinach and crème fraîche rolls
- Spinach, ricotta, feta and tomato confit in filo pastry
- Chinese BBQ ribs
- Tortilla de patatas
- Smoked trout dip
- Roast chicken drumsticks (marinated with satay and lemon juice)
- Roast duck wings (marinated with five spice and organic orange honey)
- Bresaola and organic onion sprouts rolls
(Detailed recipes to come)
Here is my Sangria:
2 bottles of young red wine (Merlot, Cab-Merlot, Rioja, Shiraz)
2 blood oranges, halved and sliced
1 large oranges (or 2 small ones), halved and sliced
1 lemon, cut into wages
some freshly grated nutmeg
2-3 tablespoons castor sugar
100 ml Cointreau
Splash of blood orange juice
Sparkling mineral water to serve with
Place all ingredients (except the sparkling mineral water) in a large mixing bowl and leave it to infuse in the fridge for 48 hours.
The Sangria is ready after 48 hours of marinating, you may serve on its own or top with a dash of sparkling mineral water if desired. (As to the citrus fruit, they are full of flavour....great to snack on and digestive!)
留言列表
