Summer Sangria Parfaits

For years, Sangria has been enjoyed at many summer picnics and outdoor events. This Spanish wine punch has deviated so far from its simple origins it has become nearly unrecognizable. The concept seems endlessly adaptable not only as a drink but as dessert.

Tradition goes back a long way when it comes to sangria. Early Greeks and Romans mixed wine with sugar and spices because their water was bacteria filled and unsafe to drink. Adding a touch of alcohol made the liquid drinkable and mixing the watered down wine gave it flavor. This drink, called Hippocras, was likely the common ancestor of both sangria and mulled wine.

Our love of sangria in North America dates back probably to the sixties and it has never really fell out of vogue to this day.

These sangria parfaits let you enjoy some summer fruit combined with the flavor of sangria. You can make them either with or without wine —your choice.

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Summer Sangria Parfaits
Votes: 1
Rating: 5
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Course dessert
Servings
Course dessert
Servings
Votes: 1
Rating: 5
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Instructions
  1. In a small saucepan, bring wine to a boil over medium-high heat. In a medium bowl, stir boiling wine into dry gelatin mix for about 2 minutes until completely dissolved. Stir in club soda, lime & orange juice.
  2. Place bowl of gelatin in a larger bowl of ice & water. Let stand 10 minutes or until slightly thickened, stirring occasionally. Stir in 1 cup EACH grapes & strawberries. Pour into 6-1 cup parfait glasses. Refrigerate 4 hours or until firm. Garnish with remaining fruit.

Lemon Chicken

Lemon chicken is the name of several dishes found in cuisines around the world which include chicken and lemon.

In Canada, we usually either use breading or batter to coat the chicken before cooking it and serving it in a sweet lemon flavored sauce. A completely unrelated dish from Italy, also called lemon chicken is where a whole chicken is roasted with white wine, fresh lemon juice, fresh thyme and vegetables. In France, lemon chicken generally includes Dijon mustard in the sauce and is accompanied by roasted potatoes. I would presume the German version would be a chicken schnitzel with fresh lemon.

Having an inherited love of ‘sweet things’, lemon chicken has always appealed to me. I prefer to make a tempura batter to dip the chicken strips in and then fry them on a griddle. I’m not big on anything deep fried so this is as close as it gets for me. Some years ago I came across a recipe on a kraftfoods.com site for a very unique and easy ‘lemon sauce’ for chicken. It might not appeal to everyone but we enjoy it every so often.


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Lemon Chicken

Votes: 1
Rating: 5
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Course Main Dish
Cuisine American

Servings


Ingredients
Tempura Batter for Chicken

Lemon Sauce

Course Main Dish
Cuisine American

Servings


Ingredients
Tempura Batter for Chicken

Lemon Sauce

Votes: 1
Rating: 5
You:
Rate this recipe!


Instructions
Stir-Fry Vegetables
  1. Prepare vegetables & saute in 1/2 cup chicken broth until tender-crisp. Drain broth & reserve for later.

Tempura Batter
  1. In a bowl, whisk together all batter ingredients. Slice chicken breast into thin strips & place in batter; mix well. Heat griddle to 325 F. Add a small amount of oil; remove chicken strips from batter & place on griddle. Fry on each side until cooked & golden. Lay on paper towel to blot off oil.

Lemon Sauce
  1. In a small saucepan, combine jelly powder & cornstarch. Add 1 cup chicken broth, dressing, garlic & ginger; stir until jelly powder is dissolved. Simmer over medium heat until sauce is thickened, stirring frequently. Add reserved broth from vegetables.

  2. Combine vegetables chicken & lemon sauce. Serve over hot cooked rice, if desired.

No-Bake Lemon Cheesecake

I would like to thank all of you who downloaded my Ebook in the last week’s promo on Amazon.

Special appreciation to those of you who choose to take the time to write a review on Amazon as well as subscribing to my website. Although this was the third book I have written, it was my first Ebook to be published and good reviews definitely help me achieve better ratings in the ‘big picture’. To a ‘new’ author, this show of support is priceless and I    Thank you Sincerely.

Although I can’t make today’s blog recipe for you and share it over a coffee, I think you will enjoy making it.

This was likely one of the first ‘cheesecake’ recipes. It dates back to the sixties, and probably preceded most of the baked versions. Affordable, easy to make, showy and simply delicious.

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No-Bake Lemon Cheesecake
A light textured dessert with a hint of lemon.
Votes: 1
Rating: 5
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Course dessert
Prep Time 15 minutes
Passive Time 4 hours
Servings
Ingredients
Course dessert
Prep Time 15 minutes
Passive Time 4 hours
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Dissolve jello powder in boiling water. Set aside to cool.
  2. In a bowl, combine wafer crumbs & sugar; add margarine & mix well. Reserve 1/2 cup for topping. Press remainder into an 8-inch spring form pan.
  3. Combine cream cheese, sugar & lemon extract in a mixer bowl; beat until combined. Stir in lemon jello mixture then fold in thawed whipped topping until well blended.
  4. Pour over crust; sprinkle with reserved crumbs & refrigerate at least 4 hours or overnight.