Summer Sangria

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Summer is right around the corner. That means hot sunny days and cold sips. One of my favorite summer sips is Sangria.
I received this recipe many years ago from a friend who had just returned from a trip to Spain. She made this drink one sunny afternoon at a get together and I instantly fell in love with it. I just had to have the recipe!

I have since made this at many summer gatherings of my own and it is always a hit! Cheers to summer!

Enjoy!

Summer Sangria

  • 1/2 lemon, sliced
  • 1/2 orange, sliced
  • 1/2 apple, diced
  • 1/4 to 1/2 cup sugar
  • 1 bottle red wine, preferably Spanish red like Rioja or Tempranillo
  • 1/4 cup brandy
  • club soda

In a large pitcher combine all ingredients except club soda. Chill for at least 1 hour. For maximum flavor a like to make this a day ahead and let the flavors mingle overnight. When ready to serve, pour chilled sangria into glass and top with a splash of club soda, stir to combine.

Easter Brunch: Spicy Andouille Sausage Quiche and Roasted Potatoes

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What’s not to love about Brunch?? Breakfast and Lunch foods served together, late morning/early afternoon grazing, gathering of family and friends and Champagne!

Quiche has always been one of my “go to” dishes to serve at a brunch. Not only is it simple to make (and delicious) but it allows time to mingle with family and friends while it is cooking. Roasted potatoes are also part of keeping it simple.

To round out the meal, I usually serve some fresh sliced fruit, smoked salmon with cream cheese, some kind of meat (bacon or ham), fresh pastries from the local bakery and Champagne or Prosecco. Most of which can be prepped and plated ahead of time.

Quiche is not only simple to prepare but is also very versatile. As long as you use the basic recipe ingredients (eggs, milk, seasonings), you can change up the filling ingredients to anything you like. I decided to spice up this recipe a bit by adding Cajun Andouille sausage but you can use any kind of meat, veggie and cheese combination that you like.

Andouille Sausage Quiche

For the crust:

  • 1-1/2 cups flour
  • 3/4 cup butter, cold
  • 2 tablespoons sugar

Place all ingredients in a bowl and cut with pastry cutter until it resembles meal. pat into the bottom of well buttered pan (9 x 13). Bake 15 minutes at 350 degrees. Then pour in filling and bake for 35 minutes more.

For the filling:

  • 2 cups half and half ( or 1 cup milk and 1 cup heavy cream)
  • 6 large eggs
  • 1/4 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1-1/2 cups sharp cheddar cheese, grated
  • 6 ounces andouille sausage link, cut in half lengthwisize and then sliced
  • 1/2 yellow onion, sliced
  • 1 large red pepper, julienne
  • 1/2 of a 6 ounce package cremini mushrooms, sliced
  • olive oil

In a pan heat olive oil and saute’ vegetables until they begin to soften. Add sausage to pan and cook until veggies and sausage start to get a some brown color. remove from heat. in a bowl blend half and half, eggs, salt and mustard powder util well combined.

Evenly spread meat/veggie mixture over crust. Sprinkle grated cheese evenly over veggie/meat mixture. Gently pour egg mixture over all and bake @350 degrees for 35 minutes until done. Let quiche stand a few minutes before serving. Serve with Roasted Potatoes.(Recipe Below) Enjoy!

Roasted Potatoes

  • 2 pounds yukon gold potatoes cut into about 1 inch pieces
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 tablespoon fresh rosemary, minced
  • 1 clove garlic, minced
  • fresh ground black pepper to taste

Preheat oven to 425 degrees

Wash and cut potatoes into uniform sized pieces. In a bowl whisk together remaining ingredients. Pour over potatoes and toss to coat. Spread potatoes out on a sheet pan and roast in oven @ 425 degrees for approx. 35 minutes. Until golden brown and potatoes are tender when knife inserted into them. Taste, sprinkle with a little more salt and pepper if needed.

Wine Suggestions:

Champagne or Prosecco, Riesling, Viogner, Mimosa’s, Sangria

Happy Easter!