Summer + Sangria = Sensational!

Summers in the Midwest are short, and therefore incredibly sweet. We savor every moment of sunlight. We come out of our homes and reconnect with neighbors. We play hard. We party like snow and ice are just around the corner, because they are. Sangria Summer Cocktails vomFASS Mall of America Tam

With the Summer Solstice already in the rear view mirror, it’s time to celebrate summer with your favorite people, patio food and refreshing drinks. Sangria fits the bill to a T.

Sangria philosophy

Sangria is originally a Spanish concept that we have embraced and embellished to basically be a light and enjoyable alcoholic fruit punch that you can make with a wide variety of ingredients. The basic recipe includes some combination of these ingredients, with the proportions tweaked to please your preferences:

1 bottle of wine (red, rosé, white)Sangria
1 Cup of bubbly (sparkling wine, club soda, sparkling water, etc.)
1/4 Cup Liqueur and/or 1/4 Cup Spirit (or 1/2 cup of one)
1/4 Cup Fruit juice
1 – 2 Cups Fruit

Preparation

Combine all ingredients except the bubbly in a pitcher. Refrigerate for at least a couple of hours, and as long as 24 hours. Add the bubbly right before serving, either by adding all at once to the pitcher or topping off each serving with a splash of bubbly. Adding to individual servings allows you to make the sangria as light in alcohol content as the drinker prefers.

The sangria I made for my daughter’s birthday this week included these ingredients:

Bobbie’s Birthday Sangria

1 bottle of rosé wine (Paul Blisson from vomFASS)
1 Cup of sparkling pink lemonade (Trader Joe’s)
1/2 Cup vomFASS Elderflower Liqueur
1 1/2 Cups (approximate) of fruit, including apples, orange slices, blueberries and watermelon (great way to use whatever you have in the frig!)

Prepare as indicated above, using the sparkling pink lemonade as the bubbly. If you want a lighter sangria, just add more sparkling lemonade.

For more delicious, Sangria Recipes click here.Sangria

Enjoy!

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Easy Risotto and Fish Dinner

Risotto is one of my favorite dishes, and it’s so easy to make it new each time using different veggies, olive oil flavors or seasonings. And it’s a great way to use left-over grilled veggies this summer! And of course Minnesotans love easy new ways to prepare their fresh catch of Walleye, Northern Pike, Bass or Pan Fish. No problem if you don’t have access to fresh Minnesota fish. This preparation works equally well on Halibut, Cod or Salmon!

I recommend pairing this meal with a juicy, slightly off-dry white or rosé wine, such as Brand Weissburgunder, Sentio Pinot Grigio, Fausse Piste Oyster Sauce, or even a Prosecco or Cava from vomFASS at Mall of America. Enjoy!

easy recipes fish risotto olive oil vomFASS Mall of America

Easy pan-fried or grilled fish 

Ingredients

vomFASS Lemon Extra Virgin Olive Oil
vomFASS BBQ Fish Seasoning
Fish fillets of choice (I used halibut this time) 1 per person
vomFASS Calamansi Balsam Vinegar, to taste

Directions

Heat a sauté pan with Lemon Extra Virgin Olive Oil over medium heat. Add fish fillet(s), fish recipe vomFASS Mall of America Minnesota Food not over-crowding the pan. Grind BBQ Fish Seasoning over the fish. Sauté until golden. Flip once and finish sautéing until golden on the second side. Turn off heat under pan and allow to continue cooking with ambient heat just until fish is flaky and no longer translucent in the middle. Don’t overcook, as it results in a dry, tough fillet. To grill, use aluminum foil as your “pan” over medium heat. Serve with a drizzle of Calamansi Balsam Vinegar.

Risotto with Asparagus Serves 4-6

Ingredients

6 – 8  asparagus spears, washed, tough ends snapped off and cut into 2-inch pieces
½ medium onion, diced
1 t. minced garlic
2 T. vomFASS Lemon Extra Virgin Olive Oil (plus more for drizzling)
vomFASS Sea Salt, to taste
vomFASS Peppercorn Mix, ground, or to taste
1 T. butter
2 T. vomFASS Porcini Extra Virgin Olive Oil
1 C. Arborio rice
½ C. dry white wine (such as vomFASS Sentio Pinot Grigio)
4 C. chicken or vegetable stock
½ C. Parmesan Cheese, grated (we like Cheese Brothers Parmesan, from our friends at their Mall of America store)

Directions

Heat a large sauté pan (I like using cast iron for risotto for consistent heat) with Lemon Extra Virgin Olive Oil over medium heat. Sauté onion until slightly softened, about two minutes. Add asparagus and sauté a couple more minutes, just until tender-crisp. Finally, add garlic and sauté just a minute more, reducing heat as needed to keep garlic from burning. Use a slotted spoon to remove veggies from pan and set aside.

Heat butter and Porcini Extra Virgin Olive Oil to the same pan over medium heat. Add rice and stir to coat the grains, sautéing for a few minutes until rice becomes slightly golden. Add wine and cook until liquid is absorbed. Add about ½ cup of stock and ½ teaspoon salt to the rice. Stir, and simmer until the stock is absorbed. Continue to add the stock, about ½ cup at a time, stirring frequently. Each time, cook until the mixture is a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. During the last few minutes of cooking, add the sautéed veggies and salt and/or pepper to taste, if needed. Off the heat, add the Parmesan cheese. Mix well and serve with a drizzle of Lemon Extra Virgin Olive Oil.