Room for Dessert - Food Blog

Well guys, usually, when I have some exciting news, I’m saving them for last, but this one simply can’t wait till the end - no sir, this is way too important.
Ok, so here goes: I’m gonna take my first step towards accomplishing my dream of becoming a pastry chef - at the end of October I’m beginning a professional pastry course of 4 months! Yes, lil’ ol’ me is finally going to take it pro! Much of this is thanks to Avi, that has been so supporting of this dream of mine, and pushed me to do something about it, instead of just day-dreaming.

Ok, now that this is off my chest, we can go on.
I fell in love with Sangria on our honeymoon, in Barcelona. We actually wanted to have a leisure honey-moon, being tired from all the wedding arrangements. So that time, Barcelona was all about eating, drinking, going to shows and sitting at cafes and reading for us (by the way - I was accidentally reading “The Shadow of the Wind”, by Carlos Ruiz Zafon - it’s a great book whose story takes place in Barcelona, so it’s great to read it when you’re there, if you get the chance. But even if you don’t get the chance, you have to read it wherever you are, it’s really a great book).

The amount of Sangria I drank there was practically illegal (kidding), and as soon as we came back to Israel, I was determined to make my own. Guess what? I actually got around to making it only 2 weeks ago, on a dinner me and Shany (one of my 2 best friends in the whole world) cooked. This recipe is so much yum, and I was quite surprised because I thought it would take more than one try to make it perfect. How great to have been wrong Cheers, everyone!

Sangria / Adapted from a recipe by “Tahel” restaurant

Ingredients:
2 cups of fruit (apples, pears, oranges), sliced into small cubes
1 bottle (750 ml) dry red wine
200 ml freshly squeezed orange juice
1/4 cup sugar, dissolved in 60 ml water
100 ml triple-sec liqueur
2 cinnamon quills
a pinch of ground cloves

Directions:
1. Place the fruit in a big bowl, and add the wine, the juice, the sugar and the liqueur.
2. Add in the spices, stir well and place in the refrigerator for a couple of hours, letting the flavors to blend well.
3. Serve chilled, and add some of the fruit to each glass.

סנגריה / עיבוד למתכון של מסעדת תהל

רכיבים:
2 כוסות פרי חתוך לקוביות קטנות (תפוחים, אגסים, תפוזים )
1 בקבוק (750 מ”ל) יין אדום יבש
200 מ”ל מיץ תפוזים סחוט טרי
1/4 כוס סוכר מומסים ב - 60 מ”ל מים
100 מ”ל ליקר תפוזים
2 מקלות קינמון
קורט ציפורן טחון

הכנה:
1. מניחים את הפירות החתוכים בקערה עמוקה או בקנקן ויוצקים פנימה את היין, המיץ, הסוכר והליקרים.
2. מוסיפים את התבלינים, מערבבים ומניחים במקרר לכמה שעות לספיגת הטעמים.
3. מגישים קר בכוסות יין אדום ומוסיפים כמה קוביות פרי חתוך לכל כוס.

This entry was posted on Thursday, August 28th, 2008 at 7:26 pm and is filed under Drinks. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.