Sangria de Curaçao
This recipe is unique for sangria since it has a minimal amount of fruit juice added to the wine. However, the cinnamon-scented syrup, plus the limes and nutmeg, highlight the versatility of wine and the resulting beverage is very refreshing.
1 cup water
3/4 cup sugar
2 cinnamon sticks
One 750-ml bottle red wine (Shiraz, Zinfandel, or Burgundy)
2–3 limes
1/4 teaspoon nutmeg
Marinated Olives
Olives and oranges are often combined in foods of the Mediterranean. Here the ingredients almost call out their location as foods of Morocco and Spain are joined to create a great nibble at cocktail parties, as a part of a meze or tapas assortment.
8 ounces garlic-stuffed green olives, drained
1 medium orange
1 teaspoon dried pepper flakes
1 tablespoon finely snipped cilantro leaves
1/2 teaspoon kosher salt
1 teaspoon Spanish smoked paprika (pimentón de la Vera) or sweet paprika
1–2 tablespoons extra virgin olive oil, preferably Spanish or Italian
1 tablespoon fresh orange juice (optional)
Classic Apple Crisp
Make-ahead apple crisp is a sure crowd-pleaser!
FILLING:
3 pounds whole apples, to yield 2 pounds peeled, cored, and sliced apples; about 9 cups
1/4 cup rum, apple cider or juice, or the liquor/juice of your choice; or water
1/4 to 3/4 cup brown sugar, depending on the sweetness/tartness of your apples
2 tablespoons melted butter
2 tablespoons boiled cider, optional but good
1 1/2 teaspoons Apple Pie Spice; or 1 teaspoon ground cinnamon + 1/4 teaspoon ground nutmeg + 1/4 teaspoon ground ginger
3 tablespoons unbleached all-purpose flour or tapioca flour
1/4 teaspoon salt
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TOPPING:
3/4 cup unbleached all-purpose flour
1/2 cup quick oats
heaping 1/4 teaspoon salt
2/3 cup brown sugar, light or dark
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/2 cup (8 tablespoons) cold butter, cut in pats
1/2 cup diced pecans or walnuts, optional
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Easy Microwave Applesauce
Use a microwave to make homemade applesauce!
1 ¾ to 2 pounds fresh apples
2 to 4 tablespoons sugar, to taste
2 tablespoons boiled cider, optional
Oven Latkes
Ditch the labor-intensive frying for crispy, oven-baked latkes!
1 1/2 to 1 3/4 pounds Russet baking potatoes or yellow boiling potatoes, about 3 medium potatoes
1 teaspoon to 2 tablespoons salt
1 medium onion, peeled and finely diced or shredded; about 3/4 cup shredded onion
1 large egg
2 tablespoons unbleached all-purpose flour
about 1/2 cup peanut oil or vegetable oil
