Sangria Bordeaux Blanc
With the waning days of summer, there is still time to grab your basket and gather up some fruit for a refreshing white Bordeaux sangria! Celebrate the end of summer by mixing up a white or red French Bordeaux wine with the best of fruits in season. For added sweetness, hold the sugar and sweeten with honey to taste. So spread out a blanket in the last lushness of sweet summer grass for an impromptu romantic apéritif for two.
1 bottle of mid-priced French white Bordeaux wine of your choice
red and white grapes
2 early McIntosh apples
honey to taste – optional
•• Throughly wash and rinse all of the fruit, leaving the skins intact. •• Remove the cores from the apples and the pits from peaches and nectarine, then slice the fruit into small mouth-sized portions. •• Set aside the grapes, uncut. •• Place the fruit into a large pitcher and pour the full bottle of wine over the fruit. ••Add the desired amount of red and white grapes, in addition to honey to taste. •• Refrigerate the sangria for a minimum of 5 hours to overnight, allowing the fruit to ferment. •• To serve, spoon the fruit into large white wine glasses, then slowly pour the sangria over. ••
•• Santé to the Summer of 2019! ••
TIP •• What to do with the left over fruit from the white Bordeaux sangria? Start another sangria by combining the deliciously fermented fruit with a red French Bordeaux! ••
The perfect accompaniment to enjoying this sangria is homemade french bread topped with an olive purée from the Kontoulis Family Olive Grove in Messinia, Greece. Producers of high quality, extra virgin olive oil, this first cold press and all natural olive oil and purée can be found at the Westport Farmers’ Market in Westport, Connecticut or you can order it online @ kontoulisfamily.com.
Un apéritif à l’avocat
We recently had the pleasure of meeting Rachel Shemenski of Florida MicroGreens who introduced us to micro onions. Free of pesticides, additives and with no added nutrients, micro greens and micro onions are grown indoors, in hemp. As a healthy alternative to traditionally grown onions, these delicious sprouts pack a wonderfully tempered flavor that blend perfectly with avocados in season.
2 ripened Hass avocados
freshly squeezed juice from 1/2 lemon or lime
salt and pepper to taste
a few sprigs of fresh basil, cilantro and parsley, finely chopped
sprigs of micro onions to garnish
slices of homemade French boule bread
Florida MicroGreens is an urban indoor hydroponic micro greens farm specializing in growing and selling top-grade living micro greens and micro greens systems for individuals, restaurants, kitchens and schools. Check out their Facebook page to learn more about these healthy alternative approaches to growing your own.
•• Begin by removing the skins and pits from the avocados. •• Slice the avocados in half and then lengthwise into 4 portions each. •• Arrange the avocado slices on a dish or serving platter. •• Squeeze the juice from half of a lemon or lime over the avocados. •• Salt and pepper to taste. •• Roll together the desired number of fresh basil leaves, cilantro and parsley. •• Finely chop and sprinkle the herbs over the avocados. •• Garnish with micro onion sprouts over the top and sparingly drizzle with olive oil. •• Individually slice the French boule bread and serve. ••
•• Voilà! ••
French Bread and Italian Bruschetta
Just like the neighboring countries of France and Italy, toasted homemade French boule bread heaped with a topping of fresh bruschetta, go perfectly together. Served as a cold appetizer or hors d’oeuvre, this recipe calls for a combination of fragrant fresh herbs that will tantalize the senses!
3 plum or roma tomatoes
10 sprigs of fresh chive
3 large leaves of fresh basil
5-6 sprigs of fresh cilantro
3 sprigs of fresh parsley
1 tbsp olive oil
1/2 fresh lemon
1 tsp white or balsamic vinegar
salt and pepper to taste
half a loaf of homemade French boule bread
•• Throughly wash the tomatoes and finely dice using a 7-inch chef’s knife. •• Prepare the fresh herbs by cleansing, destemming and finely chopping each. •• In a serving bowl combine the tomatoes (without the juice that was created by dicing), along with the freshly chopped herbs. •• Mix in 1 tbsp of olive oil, 1 tsp of white or balsamic vinegar and the juice of 1/2 of a freshly squeezed lemon. •• Salt and pepper to taste. •• Slice and toast the boule bread in desired portion sizes. •• Top each toasted slice with a generous tablespoon or two of the bruschetta and voila! ••