Tapas refers to small dishes often served in Spain. They may be cold or warm, fried or sauteed. Classic combinations include chickpeas, spinach, and garlic; roasted potatoes and tomatoes; or simply cold olives or cheeses. 51 Porter goes for a tapas twist complete with a pitcher of homemade Sangria and a sunset over Porter Road.
Cumin-roasted Carrot-raisin Salad
[Recipe to Come]
Toasted Chickpeas with Garlic, Spinach, and Sun-dried Tomatoes
[Recipe to Come]
Crisp Roasted Potatoes and Brussel Sprouts
[Recipe to Come]
Cilantro-feta Pesto
[Recipe to Come]
Sangria
Sangria is best when the fruits are allowed to steep in the wine overnight, so you'll want to prep this ahead of time.
1 Lime, Cut (Wedges or Slices, your choice!)
1 Lemon, Cut
1 Orange, Cut
1 Small Can of Diced Pineapple, with Juice
1 Bottle of Red Wine (we used a fine Cabernet Sauvignon)
1 Can of Ginger Ale or Fresca
2 shots of Triple Sec
1 Bunch of Grapes, Frozen
Directions:
1. In a large pitcher, combine the wine, lime, lemon, orange, pineapple and Triple Sec. Place in the refrigerator over night (8 hours at the minimum). If you have a bunch of grapes on hand, put them in the freezer, as the frozen grapes will be a nice touch when serving your Sangria.
2. When ready to serve, pour the can of soda into your pitcher. Fill glasses with ice and frozen grapes, and let your Sangria flow. Find the nearest sunny porch/stoop/deck and cheers to the good life! Salud!
Share
No comments:
Post a Comment