Oranges are in season, and Orange Curd is the perfect way to showcase the fresh citrus as a breakfast spread! Fresh orange juice is combined with butter, sugar, egg yolks and orange zest to create a condiment that showcases the natural sweetness of the oranges.
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Pineapple Fried Rice makes the perfect vegetarian family dinner to eat while celebrating the Chinese New Year! Made with Dole Pineapple Chunks in 100% Pineapple Juice, Minute® Whole Grain Brown Rice and Kikkoman Less Sodium Soy Sauce, this fried rice is ready in just 30 minutes.
More than a year ago, I started up a new monthly feature to share some of my favorite things with y’all.
And today? I’m recapping all the goodness I loved in January for this month’s Potluck. It’s been a crazy month, but a good one, and I can hardly believe it’s already FEBRUARY. Where the heck is the time going?
To recap, my potluck, as defined by the folks at Merriam-Webster is:
the regular meal available to a guest for whom no special preparations have been made… a communal meal to which people bring food to share —usually used attributively <a potluck supper>; whatever is offered or available in given circumstances or at a given time.
Around the end of every month, I write up a list of my (current) favorite things. While this list might not be a traditional “meal,” I hope to bring some unique and interesting things (products/entertainment/links/etc.) to the table that I’ve recently loved in the hopes that y’all will enjoy them, too.
Wine coolers and sangria weren’t my thing in high school or college.
As previously mentioned, I didn’t drink one sip of alcohol until I turned 21. Yes, I realize I was a strange bird. Yes, I’ve since fixed my ways. (Obviously.) And yes, I still turned out OK.
On that fateful birthday, my roommate and I drove to a drive-through daiquiri shop to order a drink in a hurricane… and I didn’t even get carded.
I remember Erryca slamming her hand down on the wooden bar and demanding the bartender take a look at my ID, which he did. (Apparently, that was all that needed to be done to get his attention. Who knew?) Then he wished me a, “Happy Birthday,” poured our drinks, and that was it.
Unfortunately, I realized that day that daiquiris were not my thing… and I drank a little of this and a little of that for nearly six months before discovering my first beer love, Abita’s Purple Haze.
The summer after my 21st birthday, I studied abroad in Italy and was introduced to really good wine, even though wine had never been my thing before.
And then sangria became tempting because wine and fruit combined together could NOT be bad!
Sangria is a summertime favorite drink of mine… but it can just as easily be made in the wintertime. This sangria is mulled, and it has a lovely hint of spice to it. It’s also not cloyingly sweet, so if you’re looking for something super saccharine? Don’t try this recipe.
And then instead of just drinking the sangria, you top it with champagne.
Because why not?
Also, I realize that at first blush, the combination of sangria and champagne sounds dangerous or maybe even a little gross. I wasn’t sure how this would go over, either, but I gave it a go since I had the sangria already made and a bottle of champagne opened. (The champagne was opened for the first iteration of The Ginger Pomegranate Experiment, which was a maaaaaaajor fail.)
I’m glad I gave this combo a go because it is absolutely delightful as a cocktail. As an added bonus, it’s perfect for this time of year, too!
Here’s how I made the mulled sangria and cocktail:
Winter sangria, chock full of orange and cranberry goodness, is combined with a favorite bottle of bubbly to create this cocktail. Spicy and not too sweet, Winter Sparkling Champagne Sangria is a perfect cold weather mixed drink!
Author: Erin Parker, The Speckled Palate
Recipe type: Cocktail
Serves: 6 servings
750 ml. bottle cabernet sauvignon (or another dry red wine)
Hey there! My name is Erin. I'm the head cook and baker around these parts. I enjoy a nice iced latte in the morning. I carry my camera with me at all times. And I am fascinated with capturing life as it is.