Al Dente

100 Perfect Pairings and Cold Peach Shooters

 Ever wonder what appetizer to pair with your favorite bottle of Sauvignon Blanc or Pinot Noir? Tired of giving up in frustration and settling for the same old run-of-the-mill cheese plate or bowl of olives?

Then pick up a copy of food writer and recipe developer Jill Silver
man Hough’s new book, “100 Perfect Pairings: Small Plates to Enjoy With Wine You Love” (Wiley, 2010, $16.95). This lovely hardcover tome, handily packaged in a small format so it’s easy to tote along to the wine shop or grocery store, is organized by the 12 most common wine varietals.

You’ll find everything from Chardonnay to Zinfandel paired with 100 sophisticated, yet easy-to-make appetizers—small plates such as Lobster Claw Slaw (paired with Viognier), Green Apple Caesar Salad (Pinot Grigio), or Peppercorn-Crusted Tuna (Syrah).

Hough begins each chapter with a broad-brush description of the varietal followed by the recipes for that section. The recipes often include more detailed food- and wine-pairing tips, such as “If you want a wine to work with a recipe, it always helps to put the wine in the recipe.” The book also includes 40 luscious color plate shots for inspiration.

Hough’s Cold Peach and Mango Soup Shooters pair perfectly with  the fruity, floral, often spicy notes in a good Gewürztraminer. The cool, sweet gulps are sublime for simple summer sipping at a cocktail party, on the patio, or by the pool. They also make a creative alternative to sorbet as an amuse-bouche between courses.

Hough also suggests serving the soup as a first course for a summer-time dinner party. If that’s your plan, double the recipe to make six one-cup servings.

Cold Peach and Mango Soup Shooters

Wine Varietal: Gewürztraminer

Makes 12 Shooters (1⁄4 cup each)

Ingredients:
2 limes
1 ripe freestone (the flesh doesn’t cling to the pit) yellow peach, pitted and cut into chunks
1 ripe mango, peeled, pitted, and cut into chunks
3⁄4 cup buttermilk
1⁄2 cup orange juice
1⁄2 teaspoon coarse kosher salt, or more to taste
Pinch cayenne pepper
12 fresh cilantro leaves

Directions:

1. Zest the limes. Set the zest aside. Juice the limes to yield 3 tablespoons of juice. In a blender or food processor, combine the lime juice, peach, mango, buttermilk, orange juice, salt, and cayenne and process until very smooth, scraping down the jar or bowl as necessary (you may have to do this in batches).

2. Transfer the soup to a container and chill for at least 2 hours. (You can prepare the soup up to 3 days in advance, storing it covered in the refrigerator.)

3. Taste, ideally with your wine, and add more lime juice and/or salt if you like. Serve the soup chilled, each serving garnished with a cilantro leaf and some of the lime zest.

Cook’s Hint: For best results, make the shooters in the summer when fresh peaches are in season. In a pinch, you can use frozen fruit, but make sure it’s unsweetened.

Food and Wine Tip: If your fruit is particularly sweet, you might notice that the soup makes your wine seem a little sour. To fix this, just add more lime juice, a teaspoon or two at a time, until the soup and the wine nicely complement each other.

Photo Credit: Lucy Schaeffer

The 50 Best Cookbooks Ever?

Hungering for a heated debate? The Guardian/Observer newspaper just listed its picks for the "50 Best Cookbooks of All Time," and there are plenty of bones to pick with it. Momofuku made the list, but not The French Laundry Cookbook? Jamie Oliver at #15? The Rice Book by Sri Owen, but nothing from Jeffrey Alford and Naomi Duguid? No Bittman, no Blumenthal, no Michael Ruhlman, no Peter Reinhart...? Yes to Simon Hopkinson, who was also a panelist (#5), but no Jeffrey Steingarten? (Perhaps Steingarten doesn't technically count under "cookbooks," but neither do some of the others.) Delia Smith's "Complete How To Cook," but no "Joy of Cooking"? (It was a British-centric panel, of course, which might explain that one.)

On the other hand, I nodded my head at plenty of listings, like panelist Fuchsia Dunlop's "Land of Plenty" (#9, under its British title of "Sichuan Cookery") and Harold McGee's "On Food and Cooking" (#39).

The #1 spot on the list? It went to The French Menu Cookbook by Richard Olney.

Comments are already spilling over on the Guardian's site, and the paper clearly expected a debate. In the introduction to the list, editors wrote "We can't promise to please all-comers. After all, one person's sauce-stained personal favourite is another's shelf-filling waste of space. That cookbooks arouse such passion is one of the reasons we put together the list in the first place."

All "best-of" lists are shaped by the tastes of the panelists, of course. But this one seems more open to debate than most. Which cookbooks would be on your list?

-- Rebekah Denn

I’m Turning Japanese (Cocktails) This Summer

While I love the 1980 hit (loosely using that term) “I’m Turning Japanese” by the Vapors, this summer I’m not just singing the refrain, but drinking it, thanks to Yuri Kato’s tasty and well-written cocktail book: Japanese Cocktails: Mixed Drinks with Saké, Shuchu, Whisky, and More (Chronicle Books, 2009). Not only is the book brimming with recipes using Japanese and other ingredients in drinks such as the Tokyo M&M, the Ajisai, which means “hydrangea” in Japanese, and the Enoshima Swizzle, it also is bubbling over with bits of history about Japan and Japanese drinks, fun and entertaining facts about towns and places in Japan, and cultural information (in the book, for example, you can find out what “love hotels” are, and then drink a cocktail named after them--with that special someone, if the mood takes you). And though the recipes do use items that will be new to many, I haven’t had a problem finding any of the ingredients used in the book.

I think, though, that the best part of Japanese Cocktails is how Yuri writes in an entertaining, but still graceful, style, which matches well with the nature of the cocktails in the book. This makes the book a delightful read as well as a resource. The Japanese cocktail style is to have drinks that aren’t quite as strong as many found in the U.S., and this lighter nature of the drinks makes them ideal for summer, when you don’t want to be weighed down. This is why I’m turning Japanese at the outdoor bar this season--and why you should, too. To get you started, here’s a recipe for the Lady Godzilla.

Ingredients:
4 to 5 fresh mint leaves
1/4 ounce umeshu
Ice cubes
1-1/2 ounces white tequila
1 ounce Midori melon liqueur
1/4 ounce freshly squeezed lemon juice
Fresh mint sprig for garnish

Directions:
1. Add the mint leaves and the umeshu to a cocktail shaker. Using a muddler or long wooden spoon, muddle well.

2. Fill the cocktail shaker halfway full with ice cubes. Add the tequila, Midori, and lemon juice. Shake well.

3. Strain into a cocktail glass (chilled if possible). Garnish with the mint sprig.

A Note: Umeshu is a Japanese liqueur made from ume fruits, a base spirit, and sugar. Yuri has a handy recipe for it in the book, or you can look for it online if you can’t find it in a nearby liquor store or Asian market.

Tom Douglas's Recipe for Crab Cakes with Green Cocktail Sauce

Add some color and flavor to your next picnic with these recipes from Tom Douglas’ Seattle Kitchen: one for Tom’s signature crab cakes and the other for a spiced-up green cocktail sauce. It’ll make summer even more delicious. For constructing the sauce though, be sure to use fresh grated horseradish (which you can grate using Tom’s handy coarse Microplane grater).

Dungeness Crab Cakes

Yields 8 crab cakes

Ingredients:
10 slices of supermarket white bread (about 1/2 loaf)
3/4 cup chopped parsley
1 egg yolk
2 teaspoons fresh lemon juice
2 teaspoons Worcestershire sauce
1-1/2 teaspoons Tabasco
7 teaspoons Dijon mustard
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/2 teaspoon celery seed
1/4 teaspoon freshly ground black pepper
5 tablespoons olive oil
1 pound fresh Dungeness crabmeat (picked over for bits of shell with claw meat and large pieces of crab left whole)
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
Butter for pan-frying, about 6 tablespoons

Directions:
1. Tear up the white bread and pulse the pieces in a food processor to make fine, soft crumbs. (You should have about 6 cups crumbs.)  Remove the breadcrumbs to a shallow container and mix in 1/2 cup of the chopped parsley (reserve the remaining 1/4 cup chopped parsley for the crab cake mixture).  Set aside.

2. In a food processor, combine the egg yolk, lemon juice, Worcestershire, Tabasco, mustard, paprika, thyme, celery seed, and black pepper.  Pulse to combine. With the motor running, slowly add the oil through the feed tube until mixture emulsifies and forms a mayonnaise. Remove the mayonnaise from the food processor and refrigerate.

3. Place the crabmeat in a cheesecloth-lined sieve set over a bowl. Pull the cheesecloth tightly around the crabmeat and squeeze out as much juice as possible. Place the chopped onion, green bell pepper and red bell pepper in a sieve set over a bowl and use your hands to squeeze out as much juice as possible. In a large bowl, combine onion and bell peppers with the remaining 1/4 cup parsley. Add the chilled mayonnaise and crabmeat and toss lightly to combine. Add 1 cup of the breadcrumb-parsley mixture and combine. Do not overwork mixture or crab cakes may get gummy. Gently form 8 patties and roll the patties lightly in the reserved breadcrumb-parsley mixture. Leave the crab cakes in the pan of breadcrumbs until you sauté them.

4. Preheat the oven to 425 degrees Fahrenheit. Using a nonstick sauté pan and butter as needed, pan-fry the crab cakes until golden brown on both sides, in batches, and place them on a baking sheet as they are browned. When all the crab cakes are browned, put them in the oven for 5 to 8 minutes or until they are heated all the way through. Serve one crab cake as an appetizer or two as an entrée. Serve with a ramekin of green cocktail sauce and a lemon wedge.

A Step Ahead: The crab cakes actually hold together better if prepared a day ahead and stored in the refrigerator before cooking.  Store them in the pan of breadcrumbs, covered with plastic wrap.

Green Cocktail Sauce

Yields 2/3 cup

Ingredients:
8 ounces tomatillos, husked and cut into quarters
2 tablespoons rice wine vinegar
1 tablespoon sugar
2 teaspoons green Tabasco
1 teaspoon chopped garlic
1 teaspoon mustard seeds, toasted (See note)   
1 teaspoon peeled and grated fresh horseradish

Directions:
1. Put the tomatillos in the bowl of a food processor and process until coarsely pureed.  Remove the tomatillo puree to a sieve, drain off the liquid and discard.

2. Put the drained puree in a bowl and stir in the vinegar, sugar, green Tabasco, garlic, mustard seeds, and horseradish.

A Note: To toast spices, place them in a small heavy skillet for a few minutes over medium heat, shaking or stirring constantly, until aromatic.

Gwyneth Paltrow's Cookbook Picks

Didn't pick up on the Al Dente recommendation or on other kudos for Urban Pantry? The new cookbook from Amy Pennington, "a gal who defines cool in Seattle," just got a celebrity nod as well, with Gwyneth Paltrow giving it top billing in her latest "GOOP" newsletter. 

Paltrow praised the book in her list of summer cookbook picks, saying it's "full of clever recipes for using your kitchen to the max," and reprinting some of its tips and recipes, including an introduction to water-bath canning. 

As I write, the book has broken Amazon.com's list of top 100 bestsellers. Buyers are purchasing it along with some of Paltrow's other selections, including Sophie Dahl's cookbook, "Miss Dahl's Voluptuous Delights" and the "Recipes from an Italian Summer" book from the editors of Phaidon Press.

I've enjoyed seeing Pennington's other food and gardening projects, such as the Urban Gardenshare program, which I wrote about here, but the cookbook has been a particular pleasure. Pennington writes just the sort of recipes I like to make at home -- bright and full of good flavors, nutritious and economical, approachable even when they call for learning new skills. Who knew that Gwyneth and I had something in common?

Check out some of Pennington's recipes and Paltrow's other cookbook picks here.

-- Rebekah Denn

Tom Douglas's Recipe for Crab Potato Pancakes

This tasty recipe for crab potato pancakes is from Tom’s book I Love Crab Cakes, perhaps the most in-depth guide to crab cakes ever (as well as having the most crab cake recipes). Tom suggests always using good cast iron cookware for frying, such as his cast iron deep fryer that comes with a skillet lid. Cast iron not only provides excellent heat retention and heat distribution, but also is sturdy enough to where these pans should last a lifetime (and maybe for multiple generations).

Crab Potato Pancakes

Makes about 10 pancakes

Ingredients:
1-1/2 pounds large Yukon gold or russet potatoes, peeled
1 small onion, peeled (about 6 ounces)
3/4 pound blue crab crabmeat, drained, picked clean of shell
3 large eggs, lightly beaten
4 tablespoons and 2 teaspoons dried bread crumbs (see Note below)
1-1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
Peanut or canola oil for frying

Directions:
1. Preheat the oven to 200 degrees Fahrenheit.

2. Grate the potatoes and the onion using a box grater or the medium grating blade of a food processor. Lay a large piece of cheesecloth or a clean dish cloth in a large bowl, and pour in the potato-onion mixture. Gather up the edges of the cloth, forcing the grated vegetables into a tight bundle, and wring out as much liquid as you can, discarding the liquid.

3. Shake the potato onion mixture into a large bowl. Stir in the crabmeat, eggs, breadcrumbs, salt and pepper, mixing well. Using a 1/2-cup measuring cup, scoop up a portion of the batter and pat it between your hands into a pancake shape 1/2-inch thick and 3 to 4 inches wide. Continue until all the pancakes are shaped, placing them on a plate.

4. Place two cast iron skillets over medium high heat and pour in enough oil to coat the bottoms of the pans (about 1/8 inch oil). (Or use one pan and fry in batches.) When the pans are hot, starting adding as many pancakes as will comfortably fit to each pan. Fry until golden, turning with a spatula to brown both sides, about 5 minutes per side. Turn the heat down to medium as needed so the pancaks don’t burn before they’ve cooked through. Transfer the pancakes to a paper towel lined baking sheet and keep them warm in the oven as you continue to fry any remaining pancakes, wiping out any burned bits of debris from the pan and adding more oil as needed. You should get about 10 pancakes. Serve hot.

A Note: How to Make Dried Bread Crumbs. Preheat the oven to 325 degrees Fahrenheit. Cut the crusts off a loaf of rustic, European style bread. Slice the bread 1/2-inch thick. Place the slices in a single layer on an ungreased baking sheet. Put the baking sheet in the oven until the bread feels dried out in the center, about 40 minutes.  Turn the bread over from time to time so it dries out evenly. Remove the bread from the oven and allow to cool. Tear the bread into pieces and place in a food processor. Pulse until the crumbs are very fine.  Sieve to remove any large pieces.

--Tom Douglas

Tom Douglas's exclusive line of kitchen and dining products, Tom Douglas by Pinzon, is aimed at building confidence in the kitchen and only available at Amazon.com.

Meeting The Frankies Of Frankies Spuntino

Frank Falcinelli (on the left in the photo) and Frank Castronovo (on the right) are no overnight sensations. The charming, soft-spoken duo behind the successful Frankies Spuntino in Brooklyn bring to the table a combined 50 years in the restaurant business.

And their new book, The Frankies Spuntino Kitchen Companion & Cooking Manual, represents three generations of collective kitchen wisdom, cooking advice and wonderfully approachable recipes. They're on tour, promoting the delightfully old-fashioned tome, which is beautifully illustrated by Sarah Rutherford, a server at their restaurant.

The recipes read like the greatest hits from the restaurant's ever-changing menu. The pair are firmly rooted in traditional, authentic regional Italian cooking, but there's also room for crowd pleasers such as Caesar salad and creme brulee.

This is a far cry from the over-the-top preparations in many chef-driven cookbooks. The recipes are easy. Chapter One lays out a list for the perfect tools: The bare minimum "starter kit" includes knives, a gigantic mixing bowl, pepper mills and two heavy-bottomed pots, one for boiling water for pasta, the other for simmering sauce.

Of course, you'll add onto that, but I thought it was so refreshing to find such a companionable kitchen companion for a change. Instead of a cookbook that leaves me feeling inadequate because I do not own a sous vide setup.

Listening to the two Frankies talk to a small group of food bloggers at retro-funky cool Oddfellows Cafe on Seattle's Capitol Hill, it was clear this book was a true reflection of their approach to food, comfortable and relaxed.

There are plans in the works for a Frankies Spuntino to open a West Coast version in Portland some time soon, which is wonderful news for food lovers in this part of the world who want to preview some of the dishes in the Cooking Manual.

-- Leslie Kelly

Summertime is Berry Bible and Halibut with Strawberry-Papaya Relish Time

Since the bushes are starting to show some color with ripening berries, I’m super excited to discover Janie Hibler’s  book The Berry Bible (AmazonEncore, 2010). The book is packed with her berry-licious recipes and research from twenty years of world travel, where she worked to find the best berries and to uncover creative ways to use them.  The book starts with a chapter on health benefits, then moves to an A-Z guide of berries--where to find them, their history, how to pick/store them, and cooking notes, then a chapter on “Berry Basic,” which includes simple syrups, pureeing, how to pick, wash, and store berries for year-round enjoyment, even how to remove berry stains. And then the book delivers 175 plus recipes. But don’t just listen to me, here’s a quote from Janie herself:

“Over the years I have collected an entire file drawer full of berry recipes. Some are my own creations; others have come from my travels, family, friends, chefs, and neighbors. I picked out only the best for this book, and they have all been retested by me and then again by a group of testers. Like all recipes, these are meant to inspire you in the kitchen and bring immeasurable pleasure to your table. Enjoy!"
 
Curried Halibut with Strawberry-Papaya Relish

When halibut is roasted using extremely high heat, it becomes surprisingly butter textured and stays perfectly moist. You will need a cast-iron skillet or heavy baking dish that can be preheated safely in a 500 degree Fahrenheit oven. The halibut absorbs heat from both the preheated pan and the oven. The high heat immediately breaks down the fish’s connective tissue, producing moist, buttery flakes that melt in your mouth. This is an unusually quick recipe if you make the relish ahead of time. It will keep for 3 to 4 days covered in the refrigerator. I serve a simple green salad to accompany the fish.

Makes 4 servings

 

For the Strawberry-Papaya Relish

Ingredients:
1/2 cup chopped fresh strawberries
1/2 cup peeled, seeded, and chopped papaya
2 tablespoons chopped fresh cilantro leaves
1 tablespoon chopped red onion
1 teaspoon fresh lime juice
1 teaspoon mild olive oil
Pinch of coarse salt

For the Curried Halibut

Ingredients:
1-1/2 pounds fresh halibut, trimmed of skin and cut into 4 pieces
Curry powder
Coarse salt
2 to 3 teaspoons canola oil
One 13-1/2-ounce can reduced-fat coconut milk
6 cups cooked basmati rice
8 fresh cilantro sprigs

Directions:
1. Put a cast-iron skillet in the oven and preheat to 500 degrees Fahrenheit.

2. Toss all the relish ingredients together and set aside. Meanwhile, bring the fish to room temperature.

3. Generously season the halibut with curry powder and coarse salt. Heat the canola oil in a sauté pan over medium-high heat. When the pan is hot, pan-sear the fish on both sides until golden brown, about 45 seconds per side. Transfer the fish to the hot skillet in the oven and roast for 6 more minutes, until the fish is barely cooked throughout.

4. An instant-read thermometer inserted in the center of each piece should read 135 degrees Fahrenheit, and the flesh will feel firm (not sink in) when pressed with your finger. The fish will continue to cook when it comes out of the oven. Transfer the fish to a warm platter and cover to keep warm.

5. Heat 4 wide pasta bowls.

6. Pour the coconut milk into the hot skillet over medium-low heat. Gently scrape the bottom of the pan to release the caramelized cooked bits as the milk heats. Season the milk with a pinch of salt if needed.

7. Divide the rice among the bowls. Lay the fish on top and ladle the coconut milk over all. Put a spoonful of the relish on top of the fish and sprinkle the cilantro leaves over all. Serve immediately.

At The Farmers Market With Emeril

I took Emeril Lagasse to the farmers market this weekend. OK, not the celebrity chef, but his new book, Farm to Fork: Cooking Local, Cooking Fresh.

This latest effort from the Bam Man is loaded with great recipes and beautiful photographs by Steven Freeman. Just thumbing through the book provides a bushel full of inspiration, especially this time of year. I appreciate that the preparations are a mix of easy (Beer Braised Cabbage... brilliant!) and more involved (Cheesy Creole Tomato Pie). The recipe pairing cantaloupe and pancetta in a cream sauce for pasta is unexpected. Until, that is, you consider the classic combo of melon and prosciutto.

The contents are logically laid out. There's a chapter on The Herb Garden, followed by Milk, Eggs and Cheese (oh, those Rosemary Buttermilk Scones). Leafy Greens offer guidance on braising kale and dressing Dandelion Greens up with dates, blue cheese and walnuts. There's a whole lot of ground to cover on this subject, and Emeril does a fine job of offering a wide range of dishes that beg to be made. (I turned out a decent rendition of the Rhubarb Strawberry Crisp after my most recent trip to the farmers market.)
And, while I do not want to rush the season, I can't wait to try the recipes in the chapter called Home Ec: Preserving the Harvest.

It seems as if a lot of chef/authors are going in this positive direction, showcasing farmers and local ingredients. But this celebrated chef was way ahead of the curve. In the book's introduction, I read how Emeril started sourcing from farmers and ranchers in the 1980s when he was chef at the landmark New Orleans restaurant, Commander's Palace. Those farmers helped make him famous. Now, he's returning the favor.

Rhubarb Strawberry Crisp
from Emeril Lagasse's Farm to Fork

Ingredients
1 pound rhubarb, trimmed and diced
1 pound strawberries, halved or quartered if large
3/4 cup granulated sugar
2 tablespoons cornstarch
2 teaspoons freshly squeezed lemon juice
2/3 cup all-purpose flour
2/3 cup rolled oats
3/4 cup packed light brown sugar
6 tablespoons butter, cold and cut into small pieces
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon salt

Instructions
Preheat the oven to 375 degrees. Lightly butter a deep-dish pie plate or other shallow 1 1/2- to 2-quart nonreactive baking dish and set it aside.
Combine the rhubarb, strawberries, sugar, cornstarch and lemon juice in a medium mixing bowl and toss to combine Transfer the mixture to the prepared baking dish and set aside while you prepare the topping.

Combine all the remaining ingredients in the bowl of an electric mixer fitted with a paddle attachment and process on a low speed until the mixture is crumbly and coarse. (Note: I did this step using forks and it worked just as well.)

Sprinkle the topping over the fruit and then place the baking dish on a rimmed baking sheet (to catch any juices that may bubble over.) Transfer it to the oven and bake until the topping is golden brown and crisp, and the juices are bubbly and glossy, 40 to 45 minutes. Set aside to cool briefly. Serve hot or warm, with vanilla ice cream, if desired.

Serves 6 to 8.

-- Leslie Kelly

Gourmet Game Night and Watermelon-Rosé Sangria

Popular legend has it that today’s modern-day sandwich was named after John Montagu, the Fourth Earl of Sandwich, who created his eponymous portable treat because he didn’t want to leave the gambling table (although his biographer said it was really so he didn’t have to leave his desk while working).

Whatever the real story, my friend and fellow Seattle-based cookbook author and food writer Cynthia Nims has bested the Earl in her latest book: Gourmet Game Night: Bite-Sized, Mess-Free Eating for Board-Game Parties, Bridge Clubs, Poker Nights, Book Groups, and More (Ten Speed Press, 2010).

Now Cynthia is no stranger to cooking or the written word, having studied at the legendary La Varenne in Burgundy, France, and assisted owner (and culinary icon) Anne Willan with cookbook projects. Not to mention the dozen books Cynthia has authored or coauthored herself including the popular Seattle and Northwest Best Places and Northwest Homegrown Cookbook series.

But after perusing her latest tome, I detected a truly personal, excitingly exuberant tone that hadn’t come through nearly as strongly in some of her previous work. A quick call to the author herself confirmed my suspicions.

“In many ways I consider this book to be more personal than any I've written to date because it does reflect on memories and values established while I was a kid, and what makes me most happy when work is done and I'm just unwinding with friends and family,” Cynthia says. “When I'm off the clock, I love playing games and enjoying great food. And having a pitcher of martinis in the fridge!”

You’ll enjoy Cynthia’s recipe for Watermelon-Rosé Sangria, the perfect summertime quencher whether playing indoor games or lolling at the pool. She recommends pairing the sangria with Swordfish and Fennel Skewers, another inspired recipe from Gourmet Game Nights and a great reason to pick up a copy of this innovative new book that would make the Earl proud.

Watermelon-Rosé Sangria
Makes 8 sangrias

Cynthia Nims says you can double or triple all the ingredients, refrigerating the extra to refill the pitcher as needed, or halve all the ingredients for a smaller batch. You can also assemble the sangria up to 8 hours ahead and refrigerate until ready to serve.

Ingredients:
3-1⁄2 cups fresh watermelon juice (see Cook’s Note, below)
1 (750 ml) bottle dry rosé wine
1⁄4 cup brandy
1⁄2 orange, halved and cut across into 1⁄4-inch slices
1 lime, halved and cut across into 1⁄4-inch slices
8 (1-inch) cubes watermelon, for serving

Directions:
1. Pour 1-1⁄2 cups of the watermelon juice into an ice cube tray and freeze.

2. Combine the remaining juice with the wine, brandy, orange slices, and lime slices in a large pitcher, stir to mix, and refrigerate for at least 1 hour.

3. To serve, put the watermelon ice cubes in 8 stemless wine glasses or tumblers. Stir the sangria and pour it over the ice cubes, adding a slice or two of the orange and lime to each glass. Skewer the watermelon cubes at the end of small skewers or long cocktail picks and add them to the glasses.

Cook’s Note: To make the watermelon juice, if you have a juicer, make the juice according to manufacturer’s instructions. If not, it’s easy to make nonetheless. For the amount of juice needed in this recipe, start with about 7 cups of coarsely chopped watermelon (roughly half of a small round watermelon). Remove all the seeds you can find. Purée the melon in batches in a food processor or blender until quite juicy, then pour it into a fine sieve set over a bowl and let sit to drain. You can stir the pulp a bit to help drain off the juice, but don’t press on the pulp so the juice will remain as clear as possible.

Reprinted with permission from Gourmet Game Night: Bite-Sized, Mess-Free Eating for Board-Game Parties, Bridge Clubs, Poker Nights, Book Groups, and More by Cynthia Nims, copyright © 2010. Published by Ten Speed Press, a division of Random House, Inc.

Photo credit: Sheri Giblin © 2010

--Braiden Rex-Johnson

Photo of Braiden by Ingrid Pape-Sheldon.