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Sangria Saturday
How are you enjoying the heat wave? I haven't seen this many melting people since the end of Raiders of the Lost Ark.
We debated whether to do Orange Sangria for the newsletter this week, or Canteloupe Fruit Salad. Sangria won, however if you are looking for a good Summer canteloupe recipe, this cannot be beat. (Canteloupe Fruit Salad recipe)
If you want to read our previous Recipe of the Week newsletters, I have been making them available from a new page on our website. Look here!
Enjoy this Texas Cooking recipe and have a great week!
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Orange Sangria
This is a nice alternative to red or white sangria. For this recipe, I personally buy a big 1.5 liter bottle of St. Genevieve Red Wine, which is widely available if you live in Texas, and quite inexpensive. Otherwise any dry red wine will do. The orange juice and the sugar make this sangria flavorful and sweet, but not overpowering.
- 1 medium orange
- 1/4 cup sugar
- 2 cups orange juice (freshly squeezed is best)
- 1 bottle of dry red wine
- 1/2 cup Cointreau or Paula's Texas Orange liqueur
- Cut the orange in half. With a vegetable peeler, cut off the thin outer peel of one of the orange halves, avoiding the white layer beneath it. Slice the other half of the orange; use for garnish.
- In a bowl, using a spoon, mash the sugar into the orange peel so the sugar absorbs the oils. Stir in the orange juice, wine and Cointreau. Cover and chill for 15 minutes.
- Remove the orange peel with a slotted spoon or strainer. Chill well. Serve sangria in a pitcher, garnished with reserved orange slices. Add ice cubes to individual servings, if desired.
- Makes 6 one-cup servings.
The serving dishes in our photograph are Fiesta dinnerware.
More sangria recipes to try: Sangria Fonda San Miguel (from Austin's Fonda San Miguel), and White Sangria.
Lone Star List
Important Texas stuff this week:
- Texas Monthly: There Are Six Ways to Say 'Pecan,' But Only One That's Right
- BBQ Bros visits Dallas and eats at Pecan Lodge.
- Ask Addie Broyles: How do I cut recipes in half without changing the taste, texture?
- SA Flavor on great songs about San Antonio - The Monkees - What Am I Doing Hangin 'Round?
- Res Obscura: What did 17th Century Food Taste Like?
- Cookbook Review: Hard Core Carnivore by Jess Pryles --- Buy the book on Amazon
New Cookbooks We're Reading
- The Austin Cookbook: Recipes and Stories from Deep in the Heart of Texas
by Paula Forbes
Great Austin-style recipes here! - BraveTart: Iconic American Desserts
by Stella Parks - "connects the dots between your childhood treats and digs into the storied pasts of American favorites, such as cream pies, vanilla wafers, peanut brittle and even Reese's Peanut Butter Cups." - Addie Broyles / Austin American-Statesman - What's a Zucchini? And Other Questions Americans Once Asked - The Food Explorer: The True Adventures of the Globe-Trotting Botanist Who Transformed What America Eats
by Daniel Stone
- NYT: What to do with a perfect avocado - Not too mushy. Not too hard. Slices beautifully. When you find a great avocado, celebrate your good fortune.
- Bev Cooks: Summer Steak Salad recipe
- Houston Chronicle: How to break your plastic, foil and paper addiction in the kitchen
- TM BBQ: El Paso's Desert Oak Barbecue Has Come a Long Way With their food truck days behind them, Richard and Suzanne Funk add more options to the menu, including an amazing sausage and a range of sides.
- Texas Parks & Wildlife: Explore Texas State Parks this Summer.
- What to do this weekend? Visit a Farmer's Market! COMPLETE LIST OF FARMERS MARKETS IN TEXAS
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