EPISODE · Aug 30, 2017 · 49 MIN
Sangria Two Ways + Your New Watermelon Party Salad
from Faith Middleton Food Schmooze · host Connecticut Public Radio
We’re holding on to summer with a celebration of everything that’s abundant in the market right now. We’ve got summer salad recipe ideas for your next party. Think: watermelon and shaved vegetables. Plus, rosé sangria (two ways!), and cookbook author and teacher Domenica Marchetti preserves fruit and vegetables the real Italian way. You can too. Domenica also shares a burger recipe she tops with an onion jam you’ll want to eat by the spoonful. Also this week, we sip a dry $9 rosé from the Bordeaux region that we say begs for experimentation. Make it a spritzer, add a little blood orange liqueur to it, make it into ice cubes. The possibilities are endless.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.
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What this episode covers
Hold on to summer! The markets are overflowing with late-summer bounty and we’re here to help you find delicious ways to cook it or preserve it. This week: a simple watermelon dish to serve at a party, a $9 rosé from the Bordeaux region, how to make a rosé sangria, and Domenica Marchetti shares her recipes for Oil-Preserved Squash, onion jam, and holiday-worthy Peaches in Grappa-Spiked Syrup.
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Sangria Two Ways + Your New Watermelon Party Salad
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