Spanish Sangria

In case you haven’t noticed yet, I enjoy an alcoholic beverage every now and then. If you haven’t noticed I’m seriously worried about your ability to process and absorb information.

I by no means have a drinking problem (isn’t that what people with problems always say) but I definitely enjoy a good vodka soda or glass of wine on the weekends. Or on Tuesday after cooking a crazy meal after a full day of work.

A great beverage can really enhance your meal experience and even help you be more adventurous in your food choices.

The piece of slimy sushi you have been too scared to try seems way less creepy when you’ve had two servings of sake.

That’s why I have decided that it is time to dabble in the world of mixology. I gave it half assed try right out of college when I worked at a dive bar where patrons only ordered beer, whisky and vodka vodka vodka waters. In case you were wondering, that is a whole lot of vodka with a splash of water. In a tall glass.

But I’m now ready to give it a more serious try. But just like in cooking, I decided to start small.

I felt like Spanish sangria was something I couldn’t really blow since the wine base is delicious to start. It was also my absolute favorite thing to order while in Spain. My version wasn’t quite as refreshing as the one I had on the beaches of Barcelona, but I have a feeling the ambiance and 100 plus degree weather might have had something to do with it. This version totally does the trick on a sunny spring day.

You will need…

1 bottle of dry red wine


½ cup triple sec or other citrus liqueur


½ cup brandy
Juice of 1 large orange
Juice of 1 medium lemon
Juice of 1 medium lime
1 cup frozen lemonade concentrate


1 bottle of club soda
1 small orange sliced thin


1 small lemon sliced thin


1 small lime sliced thin


1 apple (green or red) diced


2 cinnamon sticks


In a large bowl or pitcher (or in my case a vat since I multiplied this recipe 6 times), combine all the ingredients EXCEPT the club soda.


Let the mixture it for at 2 hours, but preferably over night.

When you are ready to serve, add in the bottle club soda and serve in a tumbler with ice.

Serving it in a clear pitcher makes for a beautiful pitcher.


But after your friends get wind of how good it is, it will soon look like this…


Drink responsibly people. Like don’t wear white or another light and destroyable colored clothing item that you could ruin when you get sloshed. Duh.

Love and Beer Floats
Angela

Banana Bread

On the Eighth Day of Treats, my friend Sofie gave to me…

8 Bread pans to make Banana Bread

7Pieces of Shortbread

6Apple Pies

5 Lemon Bars

4 Squares of Fudge

3 Butter Cookies

2 Pumpkin Pielets

And a recipe for Jewy Chewy Treats.

On Friday night, my high school girlfriends and I had our annual Secret Santa gift exchange. This inevitably leads to someone being left without a gift to unwrap because someone had to cancel last minute, very drunk dancing around the room to Mariah Carey’s All I Want for Christmas is You, and stories from our glory days.

But this year, not only did I get to experience all of the above, but I also received the first items off my gift registry from Sur La Table. That’s right my friends. I registered my unengaged, un pregnant self for a bunch of cooking stuff. If you would like to purchase me something from my registry, the event date is May 4th, 2011.

My friend Sofie gifted me some amazing non stick, mini bread pans. So tonight for the twelve days, I had to make something bread like. Of course, banana bread was on the top of my list. It is a long time favorite of mine and I couldn’t resist using the phenomenal new pans.

They were also a great addition to the food at the white elephant gift exchange.

You will need:
1 1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt
2 large eggs, at room temperature
1/2 teaspoon vanilla extract
1/2 cup unsalted butter, at room temperature, plus more for preparing the pan
1 cup sugar
3 very ripe bananas, peeled, and mashed with a fork (about 1 cup)
1/2 cup toasted walnut pieces

Directions
Sift the flour, baking soda, and salt into a medium bowl, set aside.Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside.


Lightly brush a 9 by 5 by 3-inch loaf pan with butter. Preheat the oven to 350 degrees F.

In a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy.



Gradually pour the egg mixture into the butter while mixing until incorporated.


Add the bananas (the mixture will appear to be curdled, so don't worry), and remove the bowl from the mixer.



With a rubber spatula, mix in the flour mixture until just incorporated.




Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Wrap in plastic wrap. The bananabread is best if served the next day.


I think my coworkers are going to be pretty stoked tomorrow.


Love and Beer Floats
Angela

Apple Pie

On the Sixth Day of Treats, my brothers tortured me…

With 6 Apple Pies

5 Lemon Bars

4 Squares of Fudge

3 Butter Cookies

2 Pumpkin Pielets

And a recipe for Jewy Chewy Treats.

As I mentioned before, I grew up baking apple pies with my grandmother, Evelyn every Christmas. My whole childhood, she was the only person who could be in charge of the pies, but I was allowed to help. But, as we both grew, the honor of making the pies has been passed down to me. At first, I was so honored. I was honored until I realized how I would be tortured.

Every year since I have made the pies, my brothers have belittled and harassed me about the quality of my pies. Well, ef you boys. My pies are damn good. It was only soupy that one time. ONE TIME. Let it go. I will be making the pies for many, many years to come so you should probably get used to it. Until one of us produces a daughter to carry on the tradition you are stuck with me so eat up and shut up. Or you can go pieless. Your choice.

Now that I have said my piece, I am going to share with you the most wonderful apple pie recipe on earth. You heard me. Best apple pie on EARTH. Marie Calendars ain’t got nothing on me. You should feel very privelaged to have this information. Please don’t abuse this information. Please only share it those you love and cherish. And don’t let any haters have a piece. Hear that boys? No haters allowed to eat the pie.

For the crust you will need:
Pie Crust
2 cups flower
½ cup vegetable oil
1/4 cup cold water
½ teaspoon salt
For the filling you will need:
6 granny smith apples peeled and cut into 8 pieces each
1 cup sugar plus a little extra to dust the top
1 tablespoons cinnamon plus a little extra to dust the top
a couple dashes of nutmeg
6 teaspoon sized dollops of butter

Now pay attention because I’m mixing up the cooking instructions on you. Preheat the oven to 425 degrees. Then, mix the pie crust ingredients together until the dough completely sticks together. Divide the dough in half. You will need one for the bottom of the pie crust and one for the top.


In between two sheets of wax paper, roll out one of the pieces of dough till it is very thin and can completely cover the pie pan.

Place the pie pan in the center of the rolled out crust and then flip it so the crust fits into the middle of the pie pan.


Pull of the layer of wax paper and press the dough into the edges of the pie pan so it is completely flat.


Then, pile the apples nice and high. Make sure there is not much room in between each apple.


When all the apples have been place, take the sugar, cinnamon and nutmeg and dust it evenly over all the apples.


Then add the butter dollops randomly around the apples.


When you have finished, roll out the second piece of dough and cover the pie with it.

Fork down the corners to seal it and cut off the excess dough with a knife. Finally, cut four small slits in the top of the pie so the heat can escape.


Bake it in the oven for 425 degrees for 15 minutes and then finish it at 350 degrees for 45 minutes.


Let the pie cool for about an hour. The pie can be made a day in advance and still be fine. You can serve it with ice cream, but we love to serve it with good old fashioned whipped cream.


Only make this pie if you are prepared to never desire another. And don’t try to make me any other apple pie. I won’t eat it.

Love and Beer Floats
Angela

Lemon Bars

On the Fifth Day of Treats, I googled and discovered…

5 Lemon Bars

4 Squares of Fudge

3 Butter Cookies

2 Pumpkin Pielets

And a recipe for Jewy Chewy Treats.

I can’t remember exactly how old I was, but I didn’t discover lemon bars until way later in life. And let me tell you, when I found out about lemon bars I was bummed. Bummed because for years and years I was missing out on lemony deliciousness. It has become one of my top three favorite treats. I am usually pretty good about resisting dessert temptation, but if there is a lemon bar in my presence, screw it. I will take down any lemon bar I could get my hands on.

So, when a girl at work suggested that I make them for the twelve days I was absolutely shocked that I hadn’t thought of it myself. Thank you Lisa for helping me realize the error of my non lemon bar making ways. They were so easy, and so delicious. And when I brought them into work, they were gone by 9:30. I am single handedly fattening up all those around me. Booya.

For the cookie base you will need:
1 cup unsalted butter, melted
1/2 cup powdered sugar
2 cups unbleached all purpose flour

And for the filling you will need:
2 cups sugar
4 tablespoons unbleached all purpose flour
1/2 teaspoon baking powder
4 eggs
6 tablespoons fresh lemon juice
1/2 teaspoon fresh lemon zest

I know you will be shocked when I tell you this, but first you need to preheat your oven to 350 degrees. Then, mix together the butter, powdered sugar and flour until well blended.


Press the mixture into the bottom of a 9x13-inch glass baking dish. Bake for 20 minutes.


I have the little oven that could, so mine came out a little on the brown side. But, Lish and I like things burnt so it was perfect.


Sift together sugar, flour and baking powder into a mixing bowl. Once again, I do not sift, but if you are an over eager beaver, you totally can. Add the eggs, lemon juice and lemon zest. Beat by hand or with electric mixer until well blended.


Pour the mixture over the crust and bake for 25 minutes.


Allow bars to cool, then dust with powdered sugar and cut into squares. Finally, if you are like me, take these goodies into work so you don’t eat every last morsel by yourself.


By the way coworkers, you can thank me now for the tasty treats and thank me later for the new fat rolls they will cause. A little gift from me to you.


Love and Beer Floats
Angela