May 9, 2013

~ Sangria on a Warm Evening and ... What's Old is New Again ~

Our New Old House

I've been on a bit of a hiatus from my food blog while buying and renovating a 1935 farmhouse these past months. But, now that things have moved into springtime, with all it entails on the farm and in the garden, I'm back and feeling so excited about all that's ahead. 

The new kitchen is gorgeous (still can't believe it's mine!) and the Verona Italian stove is an absolute dream. I've been putting it through its paces and still have several settings to try out. Don't worry, there are recipes, photos and stories to come! Last week I spent a full day of cooking with a friend, making big pots full of hot sauces and bbq sauce. We tinkered and tasted, wrote notes and came out with some amazing, unique flavors.  

One-half of the kitchen

When I'm not in the kitchen, I'm in the greenhouse - a new, 10 x 12 - and it's already filling up! Though I've had a greenhouse in the past for seed starting and overwintering plants, I've never experimented with growing food in it from seed to harvest. We've already had a batch of spinach, some napa cabbage and one ripe strawberry!  

The fuchsias do not impress him

The May weather has been unseasonably warm - in the 80's! - so I decided I needed a refresher one evening. I got out the libations, fruit and some lemon verbena ... oh, what a marvelous scent ... and muddled and poured my way to some sipping bliss. Serve it well chilled and don't drink it too fast or you may wake up in the flowerbed. 

Sangria Sipper - careful, it sneaks up on you!

~ Sangria Sipper ~

1/2 ripe ruby red grapefruit, juiced
1 ripe orange
1 lemon
1 lime
2 oz. Lemoncello liqueur, chilled
2 oz. dry Vermouth, chilled
12 lemon verbena leaves (or 6 bergamot leaves), plus some for garnish
1 bottle dry Riesling, chilled
16 oz. club soda, chilled

Pour fresh grapefruit juice into a pitcher. Slice orange, lemon and lime in half. Juice half of each one, adding the juices to the pitcher. Slice the other citrus halves. Add Lemoncello and dry Vermouth to pitcher, one slice each of orange, lemon and lime and the lemon verbena leaves. Using a muddler or the end of a thick wooden spoon, muddle the ingredients in the pitcher by bluntly bashing down on the fruit and herb leaves just to release oils and fragrance - about ten times. Pour Riesling and club soda into the pitcher and stir gently to mix. Put fruit slices into or on glasses, along with an herb leaf or two and crushed ice, if desired. Pour Sangria, cool and relax :-)

Serves 4


MitchyLR said...

Hi Gayle!! Great to see you online again!! The house looks fantastic, and so does the kitchen!!
Had to smile at your cat.....he looks like he just put his nose in some ink :-))

That drink sounds great. Me and Joanne were out west touring Arizona recently....those drinks would have been great after a day in the desert looking at Hopi ruins!! LOL.

classic monica said...

I would love a sip of that sangria, but I've been on anti inflamatories for so long, and not allowed! your kitchen looks fabulous, I've been waiting to see the inside, waiting patiently... lol... bright and airy, and that red stove! wow! Will look forward to the new tastes and smells to come!

Natalee Andrews said...

The kitchen is absolutely gorgeous and look at the bounty in the greenhouse! Excellent!

Gayle said...

Heyyyy, NATALEE! Great to hear from you. Finally, we're in Oly and loving it. Let's get together, yeah? Love to you ♥


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Aspenglow / Buttered Lips by Gayle Nabrotzky is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.
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