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[personal profile] cathouse_mary
Sangria Blanca

1 bottle dry white wine - I used a Pinot Grigio - chilled frosty
1/2 cup frozen sliced peaches, chopped
1/2 cup sliced strawberries
1/2 cup white grapes
1 clementine or small orange, cut into wedges
1 lime, sliced
2 shots of Kirschwasser, Framboise or other eaux de vie
1 cinnamon stick
Sugar to taste, you might not need it

Take the fruit and cinnamon stick and put it in a glass pitcher, pour the wine in - and chill. Test the taste before serving and add the sugar if needed, the fruit is sometimes sweet enough that you won't need it.
cathouse_mary: (Default)
[personal profile] cathouse_mary
Read the article or just read the recipe.

Variations: I use my own home-roasted coffee, sans chicory, and the half-gallon will last me two weeks. Stirred up with milk and bittersweet chocolate syrup, it's a party in a glass.

New Orleans Cold Drip Coffee

Adapted from Blue Bottle Coffee company

Makes 8 cups coffee concentrate

1 pound dark roast coffee and chicory, medium ground

10 cups cold water

Ice

Milk.

1. Put coffee in a nonreactive container, like a stainless-steel stockpot. Add 2 cups water, stirring gently to wet the grounds, then add remaining 8 cups water, agitating the grounds as little as possible. Cover and let steep at room temperature for 12 hours.

2. Strain coffee concentrate through a medium sieve, then again through a fine-mesh sieve.

3. To make iced coffee, fill a glass with ice, add ¼ cup coffee concentrate and 3/4 to 1 cup milk, then stir. To make café au lait, warm 3/4 to 1 cup milk in a saucepan or microwave, then pour into a mug and add ¼ cup coffee concentrate. (Concentrate will keep in the refrigerator for up to two weeks.)

Note: Coffee with chicory may be ordered through French Market (www.frenchmarketcoffee.com) or Blue Bottle (www.bluebottlecoffee.net)

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