At the start of this year, I mentioned that I love January because everything is new and it is an opportunity to start afresh. The air is crisp and cold, and everything just sparkles with promise. However, this year has been really strange. Today it was 65 degrees… I walked by dog in shorts and a tank top. Weird weather for January/February… and I think that with this weird weather comes some weird feelings. I’ve been feeling kinda weird. I don’t really feel hungry or interested in anything food related or even my normal fashion obsessions. Normally I have a project percolating in my head… something I’m obsessed with and busy with… but I haven’t been because I just can’t find my stride in this weather when it’s 65 degrees and then the expected 20 degree chill. Everyone in Baltimore seems to be thrilled with the weather… but it makes me feel weird. I expect to walk out and have the wind steal my breath away and chill me to my core. I LOVE that kind of weather. The kind that simply takes your breath away because the weight of the cold air crushes it out of you.
Plus. I’m pretty sure this funky weather is making everyone crazy. Monday, I was walking home from class and I walked through a crime scene. Cops everywhere and I got yelled at for stepping in blood. BLOOD. Whoever thought that this mild suburbia princess would ever speak those words… “I stepped in blood.” Apparently someone was stabbed outside of my school just a few minutes before. Thank you law school for keeping us all safe. Stupid school. Anyway. My week started on a really bizarre note because of that. I can’t really get the image of the blood out of my head. It was dark and viscous and thickly sitting on the pavement. It was a very strange sight.
I guess this post isn’t really ramping you up for anything food related is it? Well, so I’ll tell you another story before I get to the food. This past weekend I made a huge bowl of white sangria and generously spiked it with cointreau. I had some friends over and we had a great time drinking and eating cheese. It’s amazing how easy a small party is to put together. I had about 10 people and spent less than $50 on the whole affair (except for the Makers… but I drank most of that so it doesn’t count). We had a great time… so much so that I think I’ll throw another sangria party.
So here is how I made my sangria. I generously tasted while I made it… so I was too tipsy to take pictures.
Kaprise Kitchen White Sangria, or Grown-up Fruit Punch
- 2 magnum bottles of Frontera Sauvignon Blanc
- 1 cup of Cointreau, or other orange liquor
- 6 clementines, peeled
- 2 lemons
- 2 limes
- 1 pint of strawberries
- 1 granny smith apple
- 1/2 -1 cup of simple syrup (I used the smaller amount, but if you prefer a sweeter sangria, add the larger amount)
- Wash all of the fruit with fruit/veggie wash. Since you’re soaking the fruit in alcohol, it’s important to get as much wax and pesticide off the fruit.
- I sliced all of my fruit very thinly with my favorite tool… my mandoline! I kept the slices thin and about 1 inch long so that they were pretty floating in the wine but small enough to take dainty bites.
- Peel and thinly slice the clementines.
- Cut the ends of the limes and lemons. Thinly slice with the mandoline. I kept the zest on these fruits.
- Quarter the apple and thinly slice
- Quarter the strawberries and discard the leaves.
- In a large bowl (I have one of those huge pyrex bowls with a lid… so it was perfect!), combine all of the fruit. Squeeze gently on the fruit to release some of the juices.
- Toss the fruit with the orange liquor and simple syrup.
- Pour in wine and stir until combined
- Refrigerate for at least 2 hours, or overnight if possible. I made my sangria at 10 am and then served it at 6:00pm…. it was absolutely excellent if I must say so myself.