For the Love of Citrus...and Wine

Last week I had the opportunity to take a carload of 13 year old boys to the Museum of Tolerance in Los Angeles. Not only did we see a fantastic exhibit all about tracing one's family history, but we also had a brilliant "only in LA" moment as we were walking to a nearby park to eat our picnic lunches. Two men who lived in a small house that was nestled between giant apartment buildings, had moved their futon to the front yard so they could sunbathe. Greased and bronzed from head to tow, these swimsuit clad beauties (only one in a Speedo) were lounging at lunchtime, sipping what appeared to be sangria from rather large wine glasses.

Of course the boys snickered at the sight...we don't get much of that in suburbia...but what interested me most was their beverage--such a perfect refreshment on a hot day (it was 86 degrees and much too warm to be wearing a sweater, I might add). I was so parched that I almost skipped across the street to join them, but alas, I had a greater responsibility that day as an official adult chaperone.

But you can bet that when I returned home, I made a beeline for my produce drawer, still full of citrus from the farmers' market. Ten minutes later, I had a large pitcher of sangria chilling in the fridge. Fruity and tart, thirst quenching and light, it was the perfect way to end a very long day...and a very long week.

Sangria

Printable Recipe

This beverage is fruity and tart, with a punch of citrus brightening every sip. It tastes best when it has a chance to chill for at least two hours, so plan accordingly. Bring it on a picnic or serve it at your next barbecue. Blood oranges are a seasonal treat (winter in SoCal), but regular navel oranges are a fine substitute.

Prep time: 10 minutes

Total time: 2 hours

Yield: serves 6

Ingredients:

1 blood orange, cut into wheels

1 lime, cut into wheels

1 lemon, cut into wheels

6 ounces simple syrup

4 ounces freshly squeezed orange juice

2 ounces freshly squeezed lime juice

1 bottle of dry, red table wine

6 ounces brandy

Preparation:

1. Place the orange, lime and lemon slices in a large pitcher, along with the simple syrup. Muddle (smash) them with a muddler or the handle of a wooden spoon to release their juices.

2. Add the orange juice, lime juice, wine and brandy and stir well.

3. Place pitcher in the refrigerator for at least 2 hours and up to 36 hours.

4. Placed ice cubes in 6 glasses, fill with sangria and garnish with the fruit slices.

Wonderful Watermelon Cooler

Watermelons, while great for snacking, also make a fantastic beverage. Especially when it contains vodka...or rum...or tequila. Because they are so very watery (they are called watermelon after all), it's extraordinarily easy to drinkify them. A simple blitz in the blender will do, though I also like to strain out any rogue seeds and pulp. Add a few extra ingredients for flavor and you've got summer in a glass (or two...or twenty). There is so much juice in a single watermelon, you can make enough of this cooler to quench the thirst of all the adults at your next barbecue or picnic. (Or in my case, I used it to bribe the ladies in the front office of the orthodontist so they forgot to charge me the missed appointment fee when I accidentally missed my son's appointment because I haven't wrapped my head around the fact that I am no longer on a 2 month vacation and I actually have a life to live and things to do and a calendar to keep. And for the record, I think my evil plan worked....).







Watermelon Cooler

Try this most refreshing beverage at your next barbecue or picnic. Leave out the alcohol to make a kid-friendly version that tastes just as good...well, almost as good.

Prep time: 15 minutes
Total time: 15 minutes, plus one hour chill time
Yield: serves 12

Ingredients:

1 large watermelon (about 8 pounds)
2 cups vodka or white rum
1/2 cup lime juice
1/2 cup sugar (superfine is best)
10 mint leaves
Seltzer water or club soda

Preparation:

1. Remove rind from watermelon, cut the flesh into cubes and puree using a blender. Strain watermelon puree through a very fine mesh sieve into a large pitcher, discarding solids. You should end up with about 6 cups of watermelon juice.

2. Stir in vodka or rum, lime juice and sugar. Bruise mint leaves by squeezing them with your fingers, then add to the pitcher.

3. Refrigerate the mixture for about one hour, for the flavors to meld. Stir again then serve over ice with a splash of club soda, garnished with a slice of lime or watermelon.

Girls' Night In

Girls' nights out are always a good time, but sometimes it is even more fun to have a girls' night in. The pace is more relaxed, and the waiter doesn't give you dirty looks when you have been sitting, laughing loudly of course, at his table for more than four hours. Last night, some friends came over for dinner and drinks. It was a beautiful, albeit breezy night, and I served up chips, salsa and guacamole along with margaritas out on the deck. We also had some Margarita Grilled Chicken (a Barefoot Contessa recipe) and a festive confetti rice salad.

We gathered in honor of Ocho de Mayo. Haven't heard of it? Well, we hadn't either, until we decided to make it a holiday...any excuse to get together and have a party. There was much eating, drinking and making merry, and we learned (some of us the hard way) that there is truth to that saying, one margarita, two margarita, three margarita, floor. The food was great and the company was even better. I hope we can do it again sometime very soon, perhaps with a little more to eat and a little less to drink.

Confetti Rice Salad

serves 4-6

1 C dried basmati rice, cooked according to package directions

1 can black beans, rinsed

1 yellow bell pepper, seeded and chopped

1 bunch green onions, thinly sliced

1 package cherry tomatoes, halved

1 C cooked corn (either frozen or fresh off the cob)

1 handful of cilantro, chopped

juice from 2 large limes

1/4 C vegetable oil

1 t salt

1/2 t pepper

While rice is still hot, stir lime juice, oil, salt and pepper together in a large bowl. Add hot rice to the mixture, tossing gently to combine. Add rest of the ingredients and toss again. Taste for seasoning, adding more if necessary. Serve at room temperature, in a halved bell pepper for fun, if desired.

It's "Happy Hour Friday!"

It used to be when my children were little, that the ladies of the neighbor-hood (our very own Desperate Housewives) would convene at the end of the block in front of my house to enjoy our own version of happy hour, as we celebrated the end of another week. With Margaritas or wine concealed in red plastic cups, we would lounge curbside, regaling each other with tales from our hectic week, as we perused catalog pages, freshly retrieved from our mailboxes.

Discussion varied from getting the baby to sleep through the night, what was for dinner, potty training, and handling temper tantrums. I'm not sure if we ever came up with any solutions to these life's problems, but it sure felt good to share and lend a sympathetic ear. Now those problems seem so inconsequential compared to the struggles our older children face today. Infancy and toddlerhood, while exhausting to parents, only helps prepare us for the greater challenges that lie ahead.

Sadly, the moms no longer gather on the sidewalk, as our children are all big enough to play outside unsupervised, have sports practices, or sleepovers with friends, but the tradition of "happy hour" still lives on. Sometimes we join each other at the kitchen table, and sometimes we just enjoy the time with our spouses, but we continue to celebrate week's end with a festive mood, good drinks, and good eats.

Mothers, no matter the ages of our children, need to take time to unwind with our friends, so invite the girls over for a Friday afternoon libation. Use the opportunity to complain, lament, or begrudge, but just for a little while, then enjoy each other's company, smile and tell some jokes, because someday, these days too will be but a memory.

Wickedly Strong Margaritas
Unless you want your children to see you dancing on the table, please enjoy only ONE!

2 shots (2 oz) of premium white tequila
1 1/2 shots (1.5 oz) of cointreau or triple sec
the juice from one lime

Place ingredients into a cocktail shaker filled with ice and shake vigorously for 30 seconds. Pour into salt-rimmed highball glass over ice.


Rockin' Guacamole
Luckily for us Californians, avocados are almost always in season. Each week I pick up a few from the farmer's market.

2 large Haas avocados
4 scallions, thinly sliced
1/4 C chopped cilantro
salt to taste
juice from half a lime

Occasionally, I will add a fresh tomato or diced jalapeno, but my Mexican friends tell me this is not "authentic." My favorite way to remove the flesh from an avocado is to slice it in half around the pit, remove the pit, then carefully make cross hatch marks with a knife all the way down to the skin. Then I use a spoon to scoop out the neat squares I have cut and place them in a bowl. Add sliced scallions, chopped cilantro and lime juice. Taste. I like salty guacamole, so I will usually add a large pinch of salt, but use your own discretion. The lime juice mimics the sensation of salt on the tongue, enhancing the flavor, and also prevents browning. Serve with tortilla chips, or vegetables for dipping.