May 15, 2011

Sangria and Salsa

I barely made a dent in my stack of cookbooks from the library because I spent so much time reading Here In America's Test Kitchen, which has a ton of detail about each recipe.  I liked it so much that I made two recipes from the "Party Foods" section last night.  I made One Minute Salsa (p 7) and Sangria (p 15)...can you tell the book had my attention from the very beginning?

I had planned to make Chris' favorite salsa recipe after finding great tomatoes at the Kohl's farmers market on Friday, but then decided to try something different to see how the America's Test Kitchen version would compare, and Chris loved it!  He spiced it up a bit with killer hot sauce he gets from his sister, but he does that with every salsa, nothing is spicy enough for him.

The sangria recipe caught my attention because we have leftover triple sec from Cinco de Mayo.  The book states "the best sangria is based on cheap wine and uses oranges and lemons as the only fruit."  It's also important to refrigerate the sangria for at least 2-8 hours, otherwise it will be "harshy and edgy."  The batch I made was in the fridge for almost 24 hours, and tastes incredibly smooth.  Definitely the best sangria I've ever made at home.

Last time I made sangria I used our glass boot, but I have since picked up a plastic pitcher at Kohl's, which works well for sangria and other drinks served on the patio.  It was 49 degrees when we got home from Madison tonight, but Chris still attempted to enjoy a drink on the patio.


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