Sangria Bianca - Adapted from Refinery 29
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For 1 large pitcher:
1 white peach
1 white nectarine
2 oranges
1/2 pint strawberries
1 bottle torrontes (or any non-oaked white wine)
1/4 cup rose infused simple syrup
1. Slice the peach and nectarine into eighths or tenths, depending on size.
1 white peach
1 white nectarine
2 oranges
1/2 pint strawberries
1 bottle torrontes (or any non-oaked white wine)
1/4 cup rose infused simple syrup
1. Slice the peach and nectarine into eighths or tenths, depending on size.
2. You can do whole slices of the citrus, but I prefer cutting supremes, so you can eat them after the fact. For the uninitiated, supremes are when you slice off the skin, and slice between the white membranes segmenting the fruit.
3. Halve the strawberries.
4. To make the syrup, combine 1/6 cup sugar and 1/6 cup water. Add the petals of one small very perfumey rose (I had some in the house) or a 1/8 teaspoon rosewater. Bring to a boil, and let it sit for 10 minutes to steep.
5. Add the syrup and wine to the fruit, and let the mixture sit in the fridge for a few hours to combine.
6. Pour and enjoy.
Zucchini Appetizer - From Betty Crocker
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Ingredients
| 3 | cups thinly sliced unpeeled zucchini (4 small) |
| 1 | cup Original Bisquick® mix |
| 1/2 | cup finely chopped onion |
| 1/2 | cup grated Parmesan cheese |
| 2 | tablespoons chopped fresh parsley |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon seasoned salt |
| 1/2 | teaspoon dried marjoram or oregano leaves |
| 1/8 | teaspoon pepper |
| 1 | garlic clove, finely chopped |
| 1/2 | cup vegetable oil |
| 4 | eggs, slightly beaten |
1. Heat oven to 350ºF. Grease bottom and sides of rectangular pan, 13x9x2 inches.
2. Stir together all ingredients. Spread in pan.
3. Bake about 25 minutes or until golden brown. Cut into 2-inch squares; cut squares diagonally in half into triangles.
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