How to Make Sangria for 4th of July: A Red, Blue, and White Wine Recipe

how to make sangria

Learn how to make sangria for the perfect summer drink. It’s easy and does the double duty of both looking amazing in a glass and tasting delicious. The concept is extremely simple: add fruit to wine and chill. There are hundreds of ways to customize your sangria but I find that simple is best. Simply add fresh blueberries, strawberries and apples to white wine with a squeeze of lemon, chill and serve with a splash of sparkling water.

The pretty combination of red strawberries, blue blueberries and white apples makes this a must-serve at your 4th of July barbecue. And the best part: it’s easy to transport if you’re not the one doing the hosting. Simply pour the wine and fruit into a large jar with a lid or use plastic 32-ounce soup containers. A bottle of wine  usually contains 25 ounces so figure 5 ounces per person.

how to make sangria

White wine sangria is best with a bright and light wine, something like chardonnay or pinot grigio. Adding a few dashes of bitters just before serving makes this wine cocktail less sweet. This sangria is best enjoyed VERY cold. So make sure you keep it in the fridge or in a cooler and have plenty of ice to serve with it. Use dainty cocktail glasses or champagne flutes to serve smaller drinks that guests can enjoy before it warms up.

Related on Organic Authority

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Spicy Simmered Sangria
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Photos by Ally-Jane

Ally Jane Grossan

Ally Jane Grossan is a Brooklyn-based food blogger and editor. Her exotic but easy to follow recipes can be found at Ally-Jane.com.


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4th of July Desserts: Red Velvet, White and Blue Cupcakes

4th of july desserts

The stunning combination of deep red velvet cake with bright white icing, blueberries and blue sprinkles makes these mini cupcakes one of the most festive 4th of July desserts.

What makes a red velvet cake a red velvet cake? Well, for starters red food coloring but also the essential ingredients of buttermilk and vinegar. The buttermilk adds subtle flavor and bounce to the cake and the vinegar is essential to enhance the red color. You can of course simply buy red velvet cake mix or just use your favorite chocolate cake batter recipe.

Cut out some of the sugar by replacing the sugar icing with fresh whipped cream which is so much lighter than traditional cupcake icing. You can even add a drop of all-natural red or blue food coloring to the heavy cream before beating.

Make sure to buy mini cupcake wrappers in blue or silver. In a pinch you can bake the cupcakes directly in the mini muffin tin but know that they are difficult to remove and you’ll need to heavily grease the pan.

4th of july desserts


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4th of July Desserts Mini Cupcakes Recipe

4th of July Desserts Mini Cupcakes Recipe



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4th of July Desserts Mini Cupcakes Recipe

Ingredients

    For the cake:

  • 1 teaspoon baking soda
  • 3 tablespoons unsweetened cocoa powder
  • 3 cups cake flour
  • ½ teaspoon salt
  • 2 ¼ cup sugar
  • 3 large eggs
  • 2 tablespoons vanilla extract
  • 1 teaspoon white vinegar
  • 1 stick of unsalted butter (8 tablespoons), at room temperature
  • 1 cup buttermilk
  • red liquid or gel food coloring (about 2 tablespoons)
  • 1 cup vegetable oil
  • 48 mini cupcake wrappers

    For the tops:

  • 1 cup heavy whipping cream
  • ½ teaspoon sugar
  • ½ pint blueberries
  • ¼ cup blue sugar sprinkles
  • 1 cup strawberries

Instructions

  1. Preheat oven to 350 degrees Fahrenheit. Place a paper wrapper in each cupcake slot of the mini muffin tin.
  2. Whisk the dry ingredients together in a bowl: flour, baking soda, cake flour, cocoa powder and salt.
  3. In a large bowl, beat the butter and sugar together with a handheld mixer. Beat for 3 minutes, then add the vegetable oil and beat for another minute. Add the eggs, vinegar and 2 tablespoons of food coloring and beat for one more minute. Make sure the color is a deep red and add more coloring as needed. Then add the flour mixture to the batter about 1 cup at a time. Try not to over mix.
  4. Use a tablespoon to scoop the mixture into the lined tin. Fill each cup about ⅔ of the way and bake for 16 minutes. Remove from oven and set to cool on a wire rack for 15 minutes, then repeat until you have used all the batter.
  5. To make the whipped cream, use the same handheld mixer to beat the heavy cream on high in a large chilled metal bowl for about 5 minutes. Add the sugar as soon as peaks start to form. Chill the whipped cream until you are ready to use it. Use a butter knife to frost the cupcakes and add blueberries, sprinkles and thinly sliced strawberries to decorate.
Nutrition label for 4th of July Desserts Mini Cupcakes Recipe

4.32

http://www.organicauthority.com/4th-of-july-desserts-solved-red-velvet-white-and-blue-mini-cupcakes/

Related on Organic Authority 

Vanilla Coconut Paleo Cupcakes 

Vegan Chocolate Cupcakes 

Vegan Mojito Cupcakes 

Photos by Ally-Jane 

 

 

Ally Jane Grossan

Ally Jane Grossan is a Brooklyn-based food blogger and editor. Her exotic but easy to follow recipes can be found at Ally-Jane.com.


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Caramelized Endive and Blue Cheese Tart

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When I first heard about tarte Tatin, nothing sounded better to me. What first seems like way too many apples packed into a skillet, then caramelized and baked under a blanket of buttery pastry, then turned out and served warm, became one of my favorite desserts.

I’ve had recipes for them in several of my books, but also enjoy the savory version. I’ve seen upside down tarts made with fennel, tomatoes, carrots, and other root vegetables, but an upside-down caramelized tart with Belgian endive always appeals to me the most. The contrast between the slightly bitter, chewy, spears of endive, make the base for a perfect savory tart, especially in the winter. And I don’t think anyone would disagree.

I’ve mentioned before that in France, Belgian endive isn’t considered a luxury ingredient and is widely available, even in supermarkets, where it’s sold by the kilo (2.2 pound) bag. I seem to always have some since it’s so good added to a winter salad, perhaps with pears, pomegranates, and blue cheese, or braised and baked into a savory gratin.

A while back, someone called me out for being pretentious when writing “bleu” cheese, so I’ve been doing my best to call it blue cheese. (Fortunately endive, and endive, are the same words in English and in French, so you don’t have to suffer through me on that one.) However even in English, bleu sounds better, and I think people know what it means without having to translate it. So you can use any kind of blue, or bleu, cheese that you’d like in this tart. The stronger, the better.

The dough is pretty simple to put together. And since you’re not really going to see it, it doesn’t matter if the sides are perfect, or if it buckles and rises in places.

Once baked, under a crackly, crispy disk, most sins are forgiven, even bleu, or blue ones. And who can quibble with a warm, savory tart on a cold winter day? I know I can’t.

While this caramelized endive tart is especially good right out of the oven, it’s also excellent reheated and served the next day for lunch. You could also cut it into smaller wedges and serve it as an appetizer, and if you’re not fond of blue cheese, slightly aged goat cheese would work just as well.

 

Caramelized Endive and Blue Cheese Tart

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You could dress this up with some black olives or branches of thyme baked with the endive.I bought puff pastry for this tart because I felt like it. (Actually, I had a gazillion things to do and there are worse problems in the world than using store-bought puff pastry made with all butter.) But if you want to make your own, you’re welcome to. If you’d rather use a standard tart dough for this, make the tart dough that goes with this quiche recipe.If you like a lot of cheese, have some extra bits handy to strew over the finished tart, when it’s warm from the oven. (The heat of the tart should melt the cheese, but you can coax it along with a butter knife.) Chopped chives or parsley would make a nice garnish.

2 tablespoons butter, salted or unsalted

1 pound (450g) Belgian endive, about 7 spears

kosher or sea salt

freshly ground black pepper

1 teaspoon sugar or honey

4 ounces (115g) blue cheese, cubed, plus additional cubes if you wish, for finishing the tart

8 ounces (230g) puff pastry

1. Preheat the oven to 350ºF (180º).

2. Melt the butter in a 9-inch (23cm) cast iron skillet. Cut the Belgian endive spears in half lengthwise. Sprinkle some salt and pepper over the melted butter in the pan and lay the endive spears, cut side down, in the bottom of the pan. They may not all seem to fit right now, but really try to crowd them in together, so they’re as close as possible.

3. Cook the endive spears over medium-high heat, pressing them down as they cook, but doing your best not to disturb or move them around, so they brown nicely on the underside. Once the cut sides of the endive are well-browned about 4 minutes, sprinkle the endives with the sugar or drizzle with honey, cover the pan and put in the oven to bake until the endive spears are almost cooked through, about 25 minutes, depending on their size.

4. Remove the pan of endive from the oven. Distribute the blue cheese cubes in the spaces between the endives, as well as on top of them.

5. On a lightly floured surface, roll the puff pastry to a 12-inch (31cm) circle. Drape the dough over the endives, and tuck the outside edges of the dough between the endives and the inside of the pan.

6. Bake the tart until the crust is deep golden brown, about 25 minutes. Remove from the oven and overturn a serving platter on top. Holding both the pan and the plate, wearing oven mitts (being careful since some very hot liquid may drip out of the pan when doing this), turn both the plate and pan over to release the tart from the pan. Reunite any endive spears that may have stuck to the pan and bits of cheese. If you’d like, add a few more cubes of blue cheese over the top, while the tart is still warm.

Serving: Serve the tart warm. If you want to make it in advance, it can be rewarmed in a moderate oven, on a baking sheet. It’s best the same day it’s made.

It’s great with a green salad made of winter greens, such as escarole, radicchio, or frisée drizzled with walnut or hazelnut oil and a bit of sea salt. It’s also a good lunch along with a simple green salad with a dressing made with sherry vinegar and minced shallots.

Caramelized Endive and Blue Cheese Tart: A great French recipe for lunch or dinner

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