Beverages

Honeycrisp & Clementine Sangria with HEB Primo Picks

by Shawnda on October 22, 2014

in Apples,Beverages,Citrus,Giveaways,HEB Primo Picks,Wine

Honeycrisp Apple and Clementine Sangria

“Is there something special about these apples?”

It was the first time I’d seen honeycrisp apples in… I don’t even know. I eagerly paid too much, too early, for far too many apples. (I’ve never tried to keep my hoarding tendencies a secret.) So much so, that the cashier looked at me like there must have been some kind of a mistake.

But to answer her question: Yes. There is something special about Honeycrisp apples. They are my very, very favorite apples. Sweet, beautifully crispy, and they actually taste like an apple should. Eat them straight from the shopping bag, make chicken salad, applesauce, or bake them into a slab pie. They work everywhere.

Also? Sangria.

Honeycrisp Apple and Clementine Sangria

When my HEB “Ciao Italia” Primo Picks arrived this month celebrating Italian food, I zeroed in on the Clementine Italian Soda. Central Market’s line of Italian sodas are some of my very favorite things in the world to make sangria (and margaritas) with.

The Clementine Soda isn’t very sweet and it’s less carbonated (compared to “regular” soda) so it was perfect to knock the edge off of that bottle of budget, “too-sweet red” that I had stashed in the wine shelf for emergency sangria. And if the sudden need to make sangria for football Sunday with some spendy first-reappearance Honeycrisp Apples doesn’t qualify as an emergency, then I don’t know what does.

Honeycrisp Apple and Clementine Sangria

HEB has provided a selection of this month’s Ciao Italia Primo Picks to a lucky reader. To enter the giveaway, simply answer this question in the comments below: What is your favorite Italian dish or beverage?

The lucky winner is Eva! Eva, please check your inbox for instructions on how to claim your prize!

Besides Sangria? Carbonara, either traditional or in any of it’s many, many wonderful forms.

Honeycrisp Apple and Clementine Sangria

A fall sangria with sweet honeycrisp apples and clementines.

Ingredients

  • 750ml bottle of any sweet red wine
  • 2 cans of Clementine Soda
  • 1 Honeycrisp apple, cored and very thinly sliced
  • 2 clementines
  • Additional sugar or sweetener, as desired

Instructions

  1. Add the red wine and apple slices to a pitcher.
  2. Using a citrus zester, make a couple of passes over the clementine to pull off a few strands of zest and add to the pitcher.
  3. Peel the clementines, roughly chop the segments, and add to the pitcher.
  4. Just before serving, add the clementine soda and taste to see if you require further sweetening.

Notes

Yields: 6 servings

Source: Confections of a Foodie Bride

Estimated time: 10 minutes

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The fine print:
– Maximum of five (5) entries per person.
– Giveaway ends at midnight (Texas time, y’all) on Tuesday, October 28.
– Winner will be selected by one of those cold, soulless, unfeeling random number generator thingies and announced on this post.
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– Prize must be claimed within 7 days or it will be forfeited.
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– Official giveaway rules can be found here.

This recipe was developed in conjunction with H-E-B and I was provided ingredients as well as compensated for my time. Messy fingers, stretchy-waisted pants, and baby-Elmo-clogged-toilets are all mine. You can find H-E-B on Facebook, Twitter, and Pinterest. And if you’re as lucky as we are, 3 locations within a 5 mile radius.

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Fresh Cherry Coke Float Recipe

I grew up 40 minutes north of the 4th largest city in the United States. And it might as well have been 200 miles from the nearest civilization.

Back then, it was the last-Dairy-Queen, barely-a-dot-on-the-map before you hit that stretch of 59 that turned into 2 parts speed trap, 1 part scary hillbilly cop movie, and 1 part I Know What You Did Last Summer.

The grocery stores was tiny, the WalMart was even smaller, the town shut down on Friday afternoons during football season so everyone could stand in line at the concession stand under the bleachers for Frito Pie and a coke.

Not “Coke.” But coke. You probably called it soda or pop (or paaaaahp, giggle). But here in Texas? It was all coke. Whether you ordered a coke, asked for a coke, or were offered a coke, the next question was always the same: “what kind?”

And unless you were visiting from way out of town or just really lost, your favorite coke was Dr Pepper.

Fresh Cherry Coke Float Recipe

My mom was a walking Barbara Mandrell song and always dropped a handful of peanuts in her Dr Pepper. That? I never understood. I mean, maybe. Sweet, salty. But the only thing I want to chew from my glass of Dr Pepper is ice.

During the summer, mom would pack the ice cream maker in the sink with ice and rock salt, and then after what seemed like hours of rahnr-rahnr-rahnr, it was time for the greatest summer treat next to salted watermelon.

Dr Pepper Floats.

Fresh Cherry Coke Floats

With 23 (!!!) lbs of fresh cherries in the house, we took mom’s (peanut-less) Dr Pepper floats to the next, logical level: Cherry Dr Pepper Floats. Muddled fresh cherries, a couple scoops of HEBs 1905 Vanilla Ice Cream (move over, Blue Bell Homemade Vanilla!), and not-from-Dublin real-sugar Dr Pepper.

Messy, fizzy, and creamy. And even better than I remember.

Fresh Cherry Dr Pepper Floats

What's better than a coke float? A coke float made with fresh cherries. And Dr Pepper.

Ingredients

  • 8 pitted cherries
  • 2 scoops vanilla ice cream
  • Dr Pepper

Instructions

  1. For each float, either muddle the cherries in the bottom of a frosty mug or pulse a few times in a blender (I vote the latter, especially if you're making more than 1).
  2. Scoop in the vanilla ice cream and then slowly (SLOWLY) stream in the Dr Pepper until full.
  3. Grab a spoon and a straw and enjoy.

Notes

Yields: 1 serving

Source: Confections of a Foodie Bride

Estimated time: 5 minutes

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Grilled Pineapple Margarita Grilled pineapple is currently my very, very favorite thing on the planet. ‘Cause Lord knows, the soccer-hockey-basketball trifecta of worthless sports sure as hell isn’t. HOW IS IT NOT FOOTBALL SEASON YET?!

{I would just like to note that since posting this, I have now watched more soccer than in my seven previous lifetimes combined. And, well, I am a fan. BUT MY ORIGINAL JUDGY DISDAIN FOR BASKETBALL AND HOCKEY REMAINS.}

So I obsessively pour over NFL OTA reports from bloggers who think they know more about football than I think I know about good margaritas. And I obsessively try to work grilled pineapple into anything and everything. Like margaritas.

A tart, fresh lime margarita really doesn’t need anything to make it better, but there’s nothing stopping you from blending it with a leftover slice of grilled, caramelized pineapple.

Grilled Pineapple Margarita

Fruity, summery, and with just the slightly hint of char and smoke from the grill. You could do a lot worse in your search for a signature summer cocktail. But you can’t do much better.

Unless you’re a cilantro fiend like me. And then you’ll probably adore the next margarita even more.

Grilled Pineapple Margarita

Grilled Pineapple Margarita

A tart, fresh lime margarita blended with grilled, caramelized pineapple.

Ingredients

  • 4.5 oz silver tequila
  • 12 oz homemade margarita mix
  • 3 oz orange liqueur
  • 2 Tbsp juices from grilled pineapple*
  • 1 1-inch thick slice of grilled fresh pineapple, plus more for garnish*
  • Crushed ice
  • Salt for rim (optional)
  • * The pineapple should be grilled and chilled so plan ahead. If you aren't using a slice of leftover, already-chilled pineapple, give yourself an extra hour in prep time.

Instructions

  1. To grill a pineapple, remove the husk, slice into ~1-inch thick rings, and place on a preheated grill.
  2. Cook ~4-5 minutes each side until nicely caramelized.
  3. Transfer the pineapple (and all accumulated juices) to a bowl and place in the fridge until cold.
  4. Add the tequila, margarita mix, liqueur, the pineapple juice from the bowl, and a slice of grilled pineapple to a blender.
  5. Blend on high for ~1 minutes until smooth.
  6. (You can strain here if light pulp bothers you - I did not.)
  7. Pour over crushed ice and garnish with small chunks of grilled pineapple, if desired.

Notes

Yields: 4 servings

Source: Confections of a Foodie Bride

Estimated time: 15 minutes

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Spicy Jalapeño and Watermelon Margarita Recipe

“All good drinks burn on their way down, right?” –Me. Between coughs and gasps for air.

I still remember the very first time I made a spicy margarita. I dropped some sliced, fresh jalapeños in tequila. And then I walked away. For like a week.

The peppers were insanely spicy. The tequila was… What’s a good word for “insanely &^%$#@! hot?” That.

But you only make an undrinkable margarita once. (Twice, if you count my failed Hatch Chile Margarita experiment.) ([shudder]) ([gag])

Spicy Jalapeño and Watermelon Margarita Recipe

For these spicy watermelon margaritas, ice cold watermelon cubes are blended and strained for the juice, mixed with homemade margarita mix, spiked with some homemade jalapeño tequila, and served over crushed ice in a salt-rimmed glass. Because everyone knows that salt and watermelon go together like… chocolate and peanut butter. Rachel and Ross. Peyton and Omaha.

Tequila and lime.

Spicy Jalapeño and Watermelon Margarita Recipe

It’s hot, cold, refreshing, and spicy. But don’t forget. When it comes to making Jalapeño Tequila, less is more. (Less soaking time, that is. More tequila is always better. And the answer to most of life’s problems.)

Jalapeño and Watermelon Margaritas

Fresh watermelon is blended with a homemade jalapeño tequila for a spicy and refreshing margarita.

Ingredients

  • For the jalapeño tequila:
  • 6 oz silver tequila
  • 1 fresh jalapeño, sliced
  • For the margarita:
  • 1 cup homemade margarita mix
  • 2 generous cups chilled watermelon cubes (seeds removed if not seedless)
  • 4 oz orange liqueur (or orange juice)
  • 6 oz jalapeño tequila
  • Salt, for rimming

Instructions

  1. Place the tequila and jalapeño slices in a jar and let sit in the fridge for at least one hour but no longer than overnight (you have been warned!)
  2. Place the watermelon cubes in a blender and process for ~1 minute until smooth.
  3. Pour through a strainer and discard the solids - you should have 1 cup of juice.
  4. In a small pitcher, mix the watermelon juice with the homemade margarita mix and orange liqueur.
  5. Add the tequila and reserve the jalapeño slices, stirring to mix well.
  6. Fill salt-rimmed glasses with ice and serve, garnishing each margarita with a tequila-soaked slice of jalapeño.

Notes

Yields: 4 servings

Adapted from Tide & Thyme

Estimated time: 1 hour 15 minutes

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