José Andrés Red Wine Sangria

According to José Andrés, his red wine sangria is one of the most popular drinks in his Jaleo restaurants and I can understand why. The boozy drink is refreshing and can be taken any time of the year, not just during summer. This not-your-typical sangria goes very well with Spanish food, of course.

I used tiny mandarin oranges because that's what I have on my kitchen counter. The original recipe has 1 piece of peeled and sliced [regular size navel] orange.

Red Wine Sangria
adapted from Made in Spain by José Andrés

1 bottle fruity red wine
¼ cup brandy
¼ cup Cointreau
¼ cup vodka
a splash of ruby port
2 mandarin oranges, sliced
2 granny smith apples, diced
1 strip of lemon zest
1 cinnamon stick
¼ cup fresh orange juice
a splash of soda water

• Combine the wine, brandy, Cointreau, vodka, port, orange slices, apples, and cinnamon stick in a bowl and refrigerate for 4 hours.
  
• Pour the mixture into a pitcher filled halfway with ice. Add the orange juice and soda water, give a quick stir and serve.

• Make sure each glass gets ice and fruit.

Check out José's White Wine Sangria recipe here, and a recipe for regular Red Wine Sangria here.

Food Friday: Pilipit

Pilipit, Tagalog word for twisted or twist, are hard crunchy sugar-glazed bread twists...one of my favorite snacks back in the Philippines. I have been waiting for them for months now to become available at the Philippine grocer. I made some because I couldn't wait any longer and I really have the munchies for them. It's not complicated to make but isn't easy as pie either.

Pilipit
bread twists
2 cups bread flour
½ teaspoon salt
1 egg
½ cup milk
oil for frying
glaze
1 cup sugar
¼ cup water

• Pilipit: In a medium bowl, mix all the ingredients except oil and knead on the kitchen counter until smooth. Cover with plastic wrap and let rest for 15 minutes. Divide into 2 equal portions, wrap one half in plastic and set aside. Roll the other half into 1 inch thick log and cut into 1 ½ inch-long pieces. Roll each piece into a pencil-thin rope. Roll both ends in opposite directions which will twist the rope. Bring the ends together, pinch, and twist. Lay each twist on a flat surface, cover loosely with plastic wrap and let rest for 15 minutes. Repeat with the other half of the dough. Heat the oil to 375°F and fry the pilipit until golden brown. Drain on colander lined with paper towels. Let cool completely on wire rack/s.
• Glaze: Heat the sugar and water in a small saucepan and cook over medium heat until sugar has melted. Let simmer for 2 minutes. Remove from heat and dip the cooled twists one at a time. Let dry on a wire rack, turning them so that both sides dry completely.
• Store the Twists: Keep the glazed twists in a jar and leave for a few days until they become hard and crunchy.