Summer Sangria

The summer is in full swing even in the usually cold San Francisco. With the temperatures climbing up to 85 degrees and sun touching the pale features of the fog-city inhabitants lounging outside, I am in the mood to celebrate! Luckily for me, as I was browsing online looking for my usual updates on fashion, art and culture, I came across a cocktail recipe book published in 2009 but since then gaining wide recognition for its straight forward directions for NYC brightest concoctions. Mix Shake Stir: Recipes from Danny Meyer's Acclaimed New York City Restaurants is a wonderful book exploring everything from the timeless classics like  “Bloody Mary” to inspiring new twists on the refreshing “Pomegranate Gimlet.” With no further delay, I present to you my favorite drink for the warm sunny days – Sangria!

  

Summer Sangria:

Ingredients:

·      6 cups full-bodied dry wine (merlot or chardonnay)

·      2 cups simple syrup

·      1 cup fresh orange juice

·      1 cup fresh or unsweetened canned pineapple juice

·      3 oz white rum, preferably Bacardi

·      3 ounces gin

·      1 oz triple sec or other orange liqueur

·      1 oz brandy

·      ice

·      3 cups (or more, as needed) chopped fresh seasonal fruit

Directions:

Combine wine, simple syrup, orange and pineapple juices, rum, gin, triple sec, and brandy in a large glass pitcher. Cover and refrigerate for at least 12 hours or up to 24 hours. Fill wine glasses with ice and arrange a half cup of the chopped fruit in each. Pour the sangria into the glasses and serve. Makes 12 - 14 drinks.

Pair berries and plums with red or peaches and melons with white. Citrus fruits add balance to both.

P.S. For fruit I used 5-6 cups of plums, strawberries, blackberries, oranges and apples. My friends and family loved the Sangria as it was but I think I will cancel the simple syrup as it was a tad too sweet for my taste – orange and pineapple juices provide enough sweetness naturally. As you can see Sangria is a work in progress open to different interpretations – experiment and indulge!  

And here is the book:

Filet Mignon with Creamy Mushroom Sauce

Filet Mignon with Creamy Mushroom Sauce:

Ingredients:

·      Filet mignon

·      Bell or Porcini Mushrooms

·      Sour Cream

·      Yellow Onion

·      White flour

·      Salt/pepper to taste

Directions:

Meat: Season each piece of filet mignon with paprika, black pepper and salt. Cover each side with a bit of olive oil, wrap with saran wrap and set aside to marinate for 30 minutes. After the time is up, bake the meat in the oven on 350 degrees for 15-30 minutes depending on the meat preparation style (rare, medium rare, medium etc)

Sauce: Cut bell mushrooms into circles and boil in water until soft. Remove the mushrooms from the broth. Set the mushroom broth aside. Chop the onions and cook them in olive oil on the stove. Add mushrooms when onions become soft. Cook together until mushrooms become golden. Add some broth to cover the mushrooms. Cook for 15-20 minutes. Add flour for thicker texture. Add sour cream and cook for another 5 minutes to create the final sauce. Set aside.

After the meat is ready pour the sauce on top of each filet mignon and serve.

Crab Salad Canapé

Crab Salad Canape:

Ingredients:

·      Cucumbers

·      Crab meat (fresh/sold by weight)

·      Celery

·      Chives

·      Mayo

·      Salt/pepper to taste

Directions:

Combine crab meat, finely chopped celery and chives together. Add mayo for creamy consistent texture. Add salt and pepper to taste. Cut cucumbers into circles. Add crab salad on top of each cucumber circle and, voilà, a healthy and flavorful canapé for a light summer fête.