This past Monday was my birthday so haven’t had much time to post this week. Celebration started last Friday when Sean and I decided to do a steak tip taste test. This consisted of me getting tips from my favorite butcher and him from the butcher near his place.
I don’t work Fridays generally so I was thinking about our upcoming feast that night and decided to make White sangria to accompany the meal. This is light, fruity and delicious.
You will need:
1 bottle of dry white wine
3-4 shots of Apple liquor
1 teaspoon sugar
2-3 granny smith apples
1 small container of raspberries
1 bottle of lemon seltzer water
In a jug or pitcher add in the wine (I used pinot) 3 shots of apple liquor, sugar, diced apples, sliced lemon and lime. (I also threw in a few of the raspberries for good measure but those are mainly for garnishing your glass.) Let the sangria refrigerate for at least 3-4 hours, but overnight is best.
When ready to serve pour into a glass an top off with the seltzer water, drop in some berries and other fruit from the jug if desired.
This went great with our steak dinner, of which my tips were the best. 😉 They were served alongside roasted asparagus: toss asparagus with garlic oil (or regular EVOO if you don’t have garlic oil) salt and pepper. Bake in the oven at 400 on a baking sheet for 10-15 minutes, flipping halfway through. And with sone gorgonzola pasta salad I had made a few nights prior.
Let’s just say no one went hungry that night!