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You Asked For It

Variations add sass to white sangria

By ELLEN FOLKMAN
Published November 1, 2006

Kelly Cook wanted recipes for both red and white sangria. So many recipes came in from You Asked for It readers that we will feature white sangria this week and red sangria next week. Each recipe for white sangria has its own twist.

Angie Mistretta’s easy-to-make version uses champagne, so the sangria has an effervescent quality. Angie says that substituting asti spumante will yield a sweeter sangria.

Jennie Miller shares a recipe for Garden Sangria with mint. The sangria must chill for at least eight hours, so plan ahead.

Lois Combs shares a recipe that gets some tang from frozen lemonade concentrate, and Lisa Brungart makes a strawberry version that also requires a few hours to chill.

White Sangria
For: Kelly Cook of Dunedin
From: Angie Mistretta of Pinellas Park

1 bottle of champagne, chilled
¼ cup Spanish brandy
¼ cup triple sec
1 small orange
¼ cup maraschino cherries

• Slice the orange and maraschino cherries and place in the bottom of a 2-quart pitcher, crushing the fruit for a stronger flavor, if desired. Add the Spanish brandy and triple sec.

• Add the champagne just before serving.

Garden Sangria
For: Kelly Cook of Dunedin
From: Jennie Miller of Crystal Beach

1 gallon dry white wine
2 cups brandy
1 cup orange liqueur, such as triple sec
4 oranges, sliced
1 bunch fresh mint leaves
1 (1 liter) bottle club soda, chilled
1 quart whole strawberries
2 lemons, thinly sliced
2 limes, thinly sliced
Garnishes: fresh mint springs, strawberries, red seedless grapes, orange and lime wedges

• Combine first five ingredients in a large container; cover and chill 8 hours. Add club soda and next 3 ingredients just before serving; serve sangria over ice, if desired. Garnish, if desired.

Makes: 1½ gallons

White Sangria
For: Kelly Cook of Dunedin
From: Lois Combs of New Port Richey

1 (750ml) bottle riesling wine
1 (6-ounce) can frozen lemonade concentrate, thawed and undiluted
1 (10-ounce) bottle club soda
Lime slices

• Combine wine with lemonade concentrate; stir well. Stir in club soda. Serve over ice cubes and garnish with lime slices.

Makes: 5 cups

White Strawberry Sangria
For: Kelly Cook of Dunedin
From: Lis Brungart of Largo

1 (750ml) bottle dry white wine, such as pinot grigio or sauvignon blanc
½ cup strawberry schnapps
¼ cup sugar
2 cups sliced fresh strawberries
Ice
Whole strawberries


• In a 2-quart pitcher, stir together wine, strawberry schnapps and sugar until sugar dissolves. Add sliced strawberries and chill for 1 to 4 hours.  Serve over ice. Garnish with whole strawberries, if desired.

Makes: 5 or 6 servings, about 8 ounces each.
 

Recipe requests
Nancy Kappas would like the key lime pie recipe from Ballyhoo’s Grill in Tarpon Springs. She says it has a consistency more like a cheesecake, and she would like to make it at home.

Sharon Bressen is looking for a recipe for pickled mustard yellow beans. It is something she remembers her grandmother canning. She hopes someone has a recipe because she would like to include it in a family tree that is being compiled.

Linda Henderson wants a recipe from the former Corner Feed Store restaurant for carrot cake.  The restaurant, run by a church, was on Haines Road in St. Petersburg. If you have the recipe, you will make her day.

Jane Zep would like a recipe for Greek chicken soup made with lemon, eggs and chicken.

You Asked for It is a reader mail column. Send requests to You Asked for It, the St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail them to youaskedforit@knology.net. Please put “Recipe request’’ in the subject line. Be sure to include your full name, city and phone number.
 

[Last modified October 31, 2006, 13:49:54]