'Tis the Summer for Sangria!

The number one go to drink of choice in the summer time, sangria! It's always a party with sangria, whether you're sipping it on the patio with friends and family or just enjoying a chilled glass with a delicious shrimp salad, it's always worth the wait.  What, wait?  Well, the longer sangria chills in the fridge, the better it tastes.  Think of it like potato salad. . . yes, tastes pretty good that day at the BBQ, but it tastes even better the next day once all the flavors have mellowed together.
Tonight I tried a new recipe for sangria with pureed, strained, white peaches and a new wine, White Plum infused white wine and Prosecco.  Recipes are great and all, but personally just experiment with it.  Put together flavors you like.  Get an inspirational start from a recipe in a magazine or cook book, but make it your own, that's what cooking is about.
So to start those thinking juices going, here is my version of white sangria, best after a few days blending together:
1 bottle of crisp White Wine - like Pinot Grigio with citrus and pear undertones
1 bottle of Blood Orange sparkling Juice (can be found in most groceries stores or specialty stores like Trader Joes. If you don't like the bubbles, add plain 'ol pulp-free OJ)
1 bottle of Extra Dry Prosecco
1 to 2 shots of Grande Manier or Rum
2 oranges, cut into wedges (plus 1 extra, thinly sliced, for decoration)
1/2 lemon, wedges
1/4 grapefruit, slices
1/2 cup granulated sugar
a small hand full of mint, torn

In a large, tall juice container add all the fruit, sugar, mint and alcohol. Muddle with a wooden spoon.  Add the White Wine and Juice, stir.  You can add the Prosecco now or you can wait till served (I would wait).  Let this base sit in the fridge at least 2 days before drinking.  Make sure the spout on your juice container either has holes or you pour it through a sieve so you don't get any pulp or mint sprigs in your glass. Half base half Prosecco, stir.  Garnish with an orange slice and mint spring.  It isn't a summer party until someone pops the sangria bubbly!

Summer's Favorite Fruit

TOMATOES! Did you know tomatoes are fruit? That's right, those colorful, juicy, sweet little bombs are fruits and summer is the best time for them.  Cherry tomatoes, Grape tomatoes, Heirlooms, Beefstake, Vine-Ripe, Cherokee Purple, Brandywine, Purple Haze (yes that's the name of a Heirloom tomato variety), Black Cherry, the list goes on and on.  Because it's summer, there are tons of tomatoes coming into fresh peek.  Tomatoes are great to eat just like an apple.  Or slice one up with a pinch of salt and pepper plain or in a sandwich.  You are now starting to get so many tomatoes in your garden or are totally bewildered by the varieties in the grocery store you just don't know what to do with them all.  You could make gazpacho or hot tomato soup or a big jar of homemade tomato sauce.  You could make caprese salad or the Boca Raton Beach Club's vine-ripe tomato salad with seared proscuitto wrapped motz.  But one of my personal favorites is bruschetta.  Probably one of the most under-rated or over-popularized food dishes with tomatoes.  You can find it in most Italian restaurant chains now-a-days.  But ever try it in the summer time, with home grown or actually ripe heirloom tomatoes, olive oil toasted bread, and fresh basil, a whole other story.

Multi-colored Heirloom Tomato Basil Bruschetta on Semolina Bread with a smear of Brie

One of my favorite scenes of Julie & Julia is when Julie is talking about work and Annabelle's blog and her husband says she could write a blog.... guess what they're horking down.... yea, bruschetta.  Her husband's mouth is so full of it you can just make out the words, "This is really good. No really, this is really good."  Yes, I'd have to say my dinner choice was along those lines.

Bruschetta dinner for 2:

4 medium sized Heirloom tomatoes, assorted colors, medium dice - seeds and all

1/2 lemon juiced (red wine or champagne vinegar would work too but I like lemon)

about 1/2 cup fresh Basil, julienne

1 large Garlic clove, finely minced

3 Tbsp. extra virgin olive oil (I used Basil Infused Olive Oil for that extra basil oomph)

salt & pepper to taste

--> combine all ingredients in a bowl.  let marinate together while toasting bread.

I used Semolina bread tonight, but I also like Sourdough or French Baguette - your choice

* 1 loaf of bread cut into 1 inch slices

--> Heat up a heavy skillet (cast iron preferred) with some regular olive oil. Toast the bread evenly on both sides.

This is totally optional for those of us that can't live with out having a bit of cheese everyday - while the bread is still hot, spread on a thin slice of gooey Brie cheese.  Then top with marinated tomatoes.

And there you go, perfect summer time snack, appetizer, dinner or even lunch.  Really, you can't go wrong with this summer fruit.