Tuesday, November 9, 2010


See You Later Sangria

Birthday girl blowing out makeshift candles.

Birthday week is over, which means we now have time to post about it! The pictures didn't quite turn out (all blame goes to the sangria) but the party was fab and the food was delicious. 

In keeping with the time line of the fete, we'll post the first two treats we served: Sangria and Rosemary Sugar Almonds. 


4 Bottles white wine (we used Sauv Blanc but any will work)
5 Apples cubed
2 Lemons sliced
3 Oranges sliced
1 bottle Vodka (rail works just fine for this)
1 cup Splenda
1 liter Peach juice (or flavor of your choice)

                       Combine all ingredients in a large pitcher. Refrigerate overnight, stirring occasionally. 

Serve in fabulous container

Rosemary Sugar Almonds

2 tbs sugar
Coarse salt
2 tbs unsalted butter
2 tbs honey
2 cups almonds (raw or blanched)
2 tbs fresh rosemary

Preheat oven to 375 degrees. Stir together 4 teaspoons sugar and 1/2 teaspoon salt. Heat butter and honey over medium-high heat in a large skillet until bubbling. Remove from heat. Add almonds and rosemary, and toss to coat. Transfer almond-rosemary mixture to a rimmed baking sheet (do not scrape excess syrup from skillet). Sprinkle with sugar-salt mixture. Roast almonds until fragrant, 8 to 9 minutes. Sprinkle with remaining 2 teaspoons sugar and 1/2 teaspoon salt; toss to coat. Let cool completely.

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