The “flying by the seat of your pants” wine spritzer

So, I spent the better part of the last night looking at (and pinning) recipes for wine spritzers and sangrias.

Why? I love a good bottle of wine, but unfortunately my taste runs in the $$$ dollar range. This isn’t very sustainable in the long run. Also, it’s summer! Who doesn’t enjoy a cool drink?

So, after perusing multiple recipes, I went to the store (both liquor and grocery!) and bought some moscato wine and pinot grigio. I kind of screwed up with the pinot grigio – I meant to get sauvignon blanc and forgot (this is what happens when you don’t have a list!). However, I’ll let you know if the pinot grigio works!

Then I went to the grocers and picked up some lemons, limes, strawberries, raspberries, mint, lemon seltzer, and lime seltzer. I went with the Polar brand of seltzer because there’s no sugar in it. When I got home, I put everything in the refrigerator so it would be nice and cold when I was ready.

Spritzer-1

The ingredients

I got my glass and put a couple of ice cubes in. Then I sliced up part of a lemon, a strawberry, and some raspberries, and put them in. Cutting the raspberries in half allows the raspberry flavor to mingle with the liquid.

Spritzer-2

Just add liquid!

I poured in half a glass of seltzer and half a glass of wine.

Spritzer-3

Looking good!

Finally, I added a leaf of mint to be crazy!

Sprizter-4

Yum yum!

Then I sat outside and tasted. Yummy! Too bad it was so hot and humid that I had to go inside about two minutes later!

Here’s a list of ingredients, in case you’re interested.

Ingredients

Lemon seltzer (preferably a brand without sugar)

Moscato wine

Strawberries

1/2 Lemon

Some raspberries

One mint leaf

Directions

Refrigerate ingredients until cold or chilled. Put a couple of ice cubes in a glass. Slice up the lemon and strawberry and put them in. Raspberries can go on the bottom or the top of the lemon/strawberries. Fill the glass 1/2 with seltzer and 1/2 with wine, and voilà! Enjoy!

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Traveling? Suggestions for your gluten-free carry-on bag / GF croutons / GF cookbook

This is a hodge podge of recent GF finds!

My Gluten-free Kitchen has an excellent blog post about what to carry in your airport carry-on bag. Please visit this wonderful site for some good pointers.

On a recent visit to my local grocer’s, I discovered this goodie: Texas Toast gluten-free croutons. You can view them here. I haven’t tried them yet, but I hope to soon!

Finally, I bought the following cookbook this past week: Nicole Hunn, Gluten-Free on a Shoestring: 125 Easy Recipes for Eating Well on the Cheap (Da Capo Lifelong Books, 2011). The one thing that I love about this book is that the ingredients are simple. I’m sure you know – a lot of books have complicated ingredient lists for GF recipes. Nicole Hunn started her blog six years ago after her son was diagnosed with celiac disease. I think you’ll find her recipes inspiring.

dacquoise cake

I highly recommend following this website, as the blogger posts wonderful recipes, a lot of which are gluten free!

taste of colours

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Meringue layers

  • 1 1/4 cups roasted  salted peanuts
  • 3/4 cup sugar
  • 6 large egg whites
  • 1 tsp lemon juice
  • pinch of salt

Mousse:

  • 1/2 cup  peanut butter
  • 1/4 cup  golden brown sugar
  • 1 cup chilled heavy whipping cream
  • 1 tablespoon caster sugar
  • 1 teaspoon vanilla extract

Glaze:

  • 1/4 cup natural unsweetened cocoa powder
  • 1/4 cup sugar
  • 1 cup heavy whipping cream
  • 200g dark chocolate

For meringue layers:
Preheat oven to 130°C.  Draw three circles with diameter 21 cm on the baking paper.

Finely grind 1 cup nuts with 1/4 cup sugar in processor. Coarsely chop remaining 1/4 cup nuts and set aside.

Using electric mixer, beat egg whites with some salt and lemon juice in large bowl until foamy. With mixer running, gradually add remaining 1/2 cup sugar, beating until meringue is stiff and glossy. Add ground nut mixture and coarsely chopped nuts; fold gently just to blend.

Spoon 2…

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