Pomegranate Sangria

It's worth it just for the boozy cinnamon stick.

Here's to new Thanksgiving traditions. This didn't take too much effort, it uses two of the only liquors we actually tend to have in the house, and it's absolutely delicious.

I need to invest in a long thin spoon so I can get fruit out of the pitcher in a more predictable fashion. This time I just poured the sangria into cups and hoped for the best, and each person got a varying amount of apple/cranberry/pomegranate, and no one got oranges.

The recipe was a combination of a few different sources, and it's a keeper.

Before sitting overnight.

The Recipe:

2 oranges, 1 juiced and 1 sliced into pieces

1 bottle pinot noir

1.5c pomegranate juice

1/3c triple sec

1/4c brandy

2 tb lemon juice (for me, this was half of a large lemon)

3 tb sugar

1 apple, sliced into pieces

1/2c pomegranate seeds

15 cranberries, halved (optional; this was festive but I don't think it added much flavor)

cinnamon sticks, for serving

Combine orange juice, wine, pomegranate juice, triple sec, brandy, lemon juice, and sugar. Stir until sugar is dissolved.
Add fruit.
Refrigerate overnight.
Serve with a cinnamon stick in each glass.

The Verdict:

Overall grade: A+

Overall reason: Delicious, easy, and festive

Time to prepare: 15 minutes, plus sitting overnight

Husband quote: I don't remember. I was too focused on my boozy cinnamon stick.

Comments

Curry Fried Rice

Excited for these leftovers. One of the things I wanted to try with my new jar of curry powder was fried rice. Years ago, Miles got fried rice at Korea House and it was the best fried rice I'd ever had. I suspected there was curry powder in it, but at that time I had never really cooked with curry powder, so I tucked that knowledge away for a later date. After reading a few recipes, I went rogue on this one. I couldn't even begin to effectively guess at what proportions I ended up with, so the recipe below is more of a rough guideline of ingredients. The "Recipe" (sorry no quantities; follow your heart): leftover jasmine rice tofu, cubed and crisped in the oven with avocado oil and salt vegetables: garlic, onion, cabbage, red bell pepper salt curry powder (I used a Vietnamese one) soy sauce sugar sesame oil future topping ideas: runny egg, sesame seeds, green onion Saute the vegetables in avocado oil until softened, and salt them to taste Add the tofu and toss to...

Samosa Burritos

Imagine a pile of plain yogurt and some Indian pickle for dipping I saw a Pinterest recipe for samosa-filled quesadillas, which led me to this recipe from Nadia's Healthy Kitchen for baked samosas using tortillas, which led me to just use the giant tortillas I had in the fridge and make them into full-sized burritos. They were a hit! I largely followed the recipe from Nadia's Healthy Kitchen, but I added some potato, omitted the chana masala powder and just added a bunch of cumin instead, added bell pepper and fresh chilies, didn't bother with the "sealing paste," and basted them in a little bit of melted butter (omit for vegan version). Everyone except the 5-year-old liked them! The Recipe (adapted from Nadia's Healthy Kitchen ) 2 cans (30 oz total) cooked garbanzo beans, rinsed (I eyeballed the equivalent from dry beans) 1 small onion, chopped 4 garlic cloves, minced 1 thai chili, minced 1 bell pepper, chopped 1 potato, baked until soft (or microwaved for...

Kitchen renovation!

BEFORE: AFTER: Still to come: a beautiful new induction range and some wood shelving on the left side, above the backsplash. And maybe the shelving unit on the wall facing the cabinets should be green, but we're going to live with a while before making that decision.

Adventures of a healthy-ish pseudo-foodie

Search This Blog