
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.