Adventures In Eating: Sangria Blanca

At the end of this month’s food col­umn, I have a BIG boo-boo to ex­plain*. But, let’s get on with the more pleasant stuff.

A dear friend’s daughter was to be married on Valentine’s Day, and the day before the wedding I co-hosted a bridal luncheon. Actually, the menu was to honor Vikki’s mother, who is a Southwestern history enthusiast.

This romance started in the fifth grade with Bruce giving Vikki the biggest Valentine card he could find, bought with hard saved M&M candy money. As he told the story at the re­ception, she took the Valentine, ran off with not so much as a kiss. With a skip, he stepped away from the PA system, grabbed his wife, and took his kiss, a debt of 21 years.

High school found them dating off and on, with Bruce stating his seri­ous intentions. Vikki had other am­bitions, though. Consequently, they drifted apart, pursuing careers and other friends.

Just about a year ago, their paths crossed, and the sparks flew again for Bruce, but with one change: they ignited Vikki’s flame. He told a charming story. Whereupon he pro­duced a giant Valentine card he had made, opened it, and in it was their 5th grade pictures, side by side. It was surely meant to be, if they could even plan to wed on Valentines day.

It rained on the day of the bridal luncheon, but the featured Southwest style food was a hit. I will share the recipes with you, but it will take three newsletters to complete the series. I received raves over the combination of flavors which can be yours also.

Let’s start with:

SANGRIA BLANCA

1 24 oz dry white wine (Try Baum)

6 tsp sugar, or to taste

2 tbl Gran Mamier

1 cup club Soda, chilled

Oranges, apples, or peaches, sliced

Mix all ingredients but soda. Chill 4 hours. Add soda and serve. Serves six 5 oz. servings.

Comment from the Editor in Chief of this publication: I cannot believe it! My “Page 6 recipe editor” will feature a recipe for Sangria! Really great for our wine repu­tation! And then embarrassments like the ‘oops stuff’ that appears below. Only wives have these editorial privileges.

* OOPS! Here it comes. There were typo boo-boos in last month’s recipe that our proof reader did not catch. PLEASE correct your copy to read: 1 cup cornmeal, 1 cup buttermilk, 1 cup flour, 3 tbl sugar, 1/2 tsp baking soda, 1 tsp baking powder, 4 tbl corn oil, 2 eggs, 1 cup creamed corn, 1 can (4 oz) diced jalapenos, 1 cup grated cheddar, 1/4 cup grated jack  cheese. Same directions. Now you can try and bake it.

Gracias, and hasta la vista!

– Rosemarie