Wine

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

You can earn up to 4 extra entries by:
– Leaving a separate comment below that you follow us on Facebook.
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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.
– Winners will receive a selection of HEB Primo Picks from HEB.
– Prize must be claimed within 7 days or it will be forfeited.
– Winning “extra entry” comments subject to verification.
– Prize can only be shipped to a US address.
– 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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Sangria Fruit Cobbler

by Shawnda on June 25, 2013

in Apples,Cobblers and Crisps,Fruit,Wine

Sangria Fruit Cobbler

&#^@%, we left the wine opener in Florida.

I could have taken it as a sign. But I didn’t.

Because it was almost 10am. And I was alone in the house with a bag of plums and a $6 bottle of wine that I was surprised to discover wasn’t a screw top. The odds…

Sangria Fruit Cobbler

But Jason owns one of those multitool thingamajigs that has a flip-out corkscrew in it, a corkscrew which promptly broke the second that I pulled on it turning my $6 bottle of wine into an unwieldy, high class shiv.

A pair of pliers and several “mommy words” later, I poured myself a glass of wine. At 10am. I kinda earned it.

Sangria Fruit Cobbler

And when that first sip confirmed that 10am was far too early (even for me) for a glass of $6 wine, I simply dumped it straight into a casserole dish with beautiful red and black plums, cherries, apples and citrus zest and I called it cobbler.

Sangria Fruit Cobbler

Sangria cobbler.

I’ve had worse ideas. But few go as great with a scoop of ice cream as this one.

Sangria Cobbler

The best parts of sangria - sweet and ripe plums, cherries, citrus, and red wine - come together in cobbler form.

Ingredients

  • For the filling:
  • 1 lb ripe red and black plums, sliced
  • 1 cup cherries, pitted
  • 1 medium apple, diced into 1/2-inch chunks
  • 1 medium orange, juiced and zested (1/2 tsp of zest reserved)
  • 1/2 lemon, juiced and zested
  • 1/2 cup red wine (I used Llano Sweet Red)
  • 3 Tbsp sugar
  • 2 Tbsp cornstarch
  • For the topping
  • 1 1/4 cup flour
  • 3 Tbsp sugar, divided
  • 1 1/2 tsp baking powder
  • Pinch of salt
  • 1 egg
  • 1/2 cup buttermilk (which I "made" with 1/4 cup fat-free Greek yogurt and 1/4 cup 1% milk)
  • 2 Tbsp melted butter

Instructions

  1. Preheat oven to 375 and arrange your racks so you can bake in the center of the oven.
  2. Place a 1 1/2 qt baking dish on a baking sheet.
  3. Put the fruit in a medium bowl with the orange juice and zest (reserving ~1/2 tsp of zest), lemon juice and zest, and sugar.
  4. Whisk the wine and cornstarch together and pour over the fruit, tossing to mix everything.
  5. Transfer the fruit mixture to the baking dish, scraping everything from the bowl.
  6. Whisk the flour, 2 Tbsp of sugar, baking powder, and salt in that same bowl, making a well in the dry ingredients.
  7. Add the egg, butter, and buttermilk (or my favorite, a yogurt-milk sub), and mix with a spoon until smooth.
  8. Taste for sweetness - I *really* try to skimp on the sugar where I can so if you want a sweeter biscuit topping, add another Tbsp or 2 of sugar.
  9. Spoon the topping over the top of the fruit, don't worry about covering everything.
  10. In a small bowl (or just on a dry spot on your cutting board), mash with a spoon (or just massage with your fingertips) the reserved orange zest with the remaining 1 Tbsp of sugar.
  11. Sprinkle the heavenly orange-scented sugar over top of the dough.
  12. Bake for 35-45 minutes - the top should be nicely golden and the now-thickened cobbler filling should be bubbling at the edges.

Notes

Yields: 6-8 servings

Source: Confections of a Foodie Bride, biscuit topping adapted from Big Bowl of Love

Estimated time: 1 hour

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Raspberry Margaritas

The night before a big barbecue, when I had a house to clean and a birthday cake and 4 other dishes to make, I was standing around my kitchen island with a notepad, shot glasses, and a bunch of bottles from the liquor cabinet. My to-do list for the party less than 24 hours away included a bunch of “fun” stuff like mop floors and hide laundry. Instead, I chose to focus on 2 pounds of raspberries and a bottle of Sauza.

One of my girlfriends orders her margaritas frozen, topped with a shot of Chambord. Swirled together, the tart lime and raspberry liqueur make for a very happy hour. With the abundance of fresh (and super cheap!) raspberries available, I set out to make a raspberry margarita that she would enjoy. And one that would make me forget about my to-do list :)

We tried versions with raspberry liqueur, those were boozy but they didn’t taste very fresh and the color wasn’t very impressive. We tried versions with fresh raspberry puree, those were prettier and fresher but still fell a little flat. Ultimately, we decided upon a very happy mixture of both raspberry puree and raspberry liqueur – plenty of raspberry flavor to pair with the tart lime drink.

I worked the recipe based on the value that made the most sense – a 6 oz clamshell of raspberries. You might find that your mileage for the raspberry puree might vary when cooking down the raspberries, but don’t worry if you’re a little heavy or maybe just a bit short. It won’t matter after you finish the first one anyway. I promise :)

And I finally buckled down and mopped the floor and the barbecue went off without a hitch. With two carafes of pretty red raspberry margaritas that were as big a hit as the birthday cake.

Raspberry Margaritas

Fresh raspberries and raspberry liqueur turn an ordinary margarita into a very happy drink.

Ingredients

  • For the raspberry puree:
  • 6 oz fresh raspberries
  • 1/4 cup water
  • For the cocktails:
  • 9 oz lime juice
  • 9 oz water
  • 1/2 cup sugar
  • 3 oz raspberry puree
  • 3 oz orange liqueur
  • 6 oz raspberry liqueur
  • 6 oz silver tequila

Instructions

  1. Heat raspberries and 1/4 water over medium heat.
  2. Simmer for 15 minutes, stirring occasionally to break down the berries.
  3. Pour into a strainer set over a bowl and press the pulp and juices through the stainer, into the bowl.
  4. Combine 1/2 cup sugar and 1 cup water and heat until sugar is dissolved and the water is clear.
  5. Add puree, simple syrup, lime juice, liqueurs, and tequila in a small pitcher or carafe.
  6. Serve over ice.

Notes

Yields: Yields 6 servings

Source: Confections of a Foodie Bride

Estimated time: 20 minutes

Some other delicious margaritas that are sure to make you forget the 104-degree heat outside:
Grapefruit Margaritas
Mango Margaritas (My Life as a Mrs.)
Watermelon Jalapeno Margaritas (Domestic Fits)
Blackberry Thyme Margaritas (Pink Parsley)
Fresh Cherry Margaritas Annie’s Eats
Pineapple-Chile Margaritas (Apple a Day)

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White Sangria Popsicles

by Shawnda on July 26, 2011

in Beverages,Fruit,Ice Cream,Wine

White Sangria Popsicles The only thing better than a frosty beverage is… okay, there’s nothing better than a frosty beverage. But a grown-up popsicle is darn close :)

Sangria popsicles. Sangria on a stick. We had such fun with the margarita popsicles that instead of drinking the pitcher of White Sangria, we poured it into small cups and froze it.

They’re cold and refreshing. And like any other popsicle, they melt quickly in 103 degree weather. So maybe sit in the shade when you eat them. Or enjoy the view of summer from an air-conditioned room instead?

If popsicles aren’t you’re thing, grab a glass. This is my favorite white sangria recipe. I add 2 cups of sparkling water just before serving.

And instead of pouring it over ice, I use frozen peach slices as ice cubes. It keeps the sangria from getting watered down. And they’re delicious after they thaw :)

White Sangria Popsicles

Fresh fruit-studded White Sangria popsicles are the perfect summer treat.

Ingredients

  • 1 bottle dry white wine
  • 1/2 cup simple syrup
  • 1/2 cup orange liqueur
  • 2 lemons
  • 2 cups chopped fruit (I used strawberries, green apples, peaches, and blackberries)

Instructions

  1. Combine wine, simple syrup, and orange liqueur in a large pitcher.
  2. Juice 1 lemon into the pitcher.
  3. Slice the other lemon thinly and then halve the slices. Add to the pitcher with the remaining fruit.
  4. Pour into 3-ounce paper cups and freeze for ~2 hours until it starts to ice over.
  5. Insert popsicle sticks and freeze for another 2-3 hours until solid.
  6. To serve, carefully peel the paper cut away from the sangria pop starting with the seam.
  7. Eat immediately.

Notes

Yields: ~24 popsicles

Inspired by On a Stick! by Matt Armendariz

Estimated time: 5 hours

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