José Andrés's White Wine Sangría

with red and green grapes and cherries

with yellow and white peaches and red grapes

White Sangría may seem odd but this drink is becoming more and more popular lately. It looks and it is very refreshing and perhaps tastes a bit lighter than red wine sangría. This recipe if from my Spanish cookbook MADE IN SPAIN by the Washington, D.C.-based Spanish chef José Andrés.

White Wine Sangría
1 cup chopped mixed fresh fruits: strawberries, peaches, white grapes
1 bottle of Spanish cava or other dry sparkling wine
¼ cup brandy
¼ cup white grape juice
¼ cup Licor 43 or any vanilla flavored liqueur
1 teaspoons sugar
1 small fresh mint sprig

• Fill a glass pitcher halfway with ice and add the chopped fruits. Tilt the pitcher and pour the cava very slowly down the side; this will help retain the bubbles. In another pitcher or bowl with spout, combine the brandy, Licor 43, white grape juice, and sugar, then pour the mixture into the sparkling wine and fruit. Give a quick stir and add the mint sprig. When serving, make sure each glass gets some ice and fruits.

This white sparkling wine sangría is the perfect drink to have with a simple chorizo and mussels paella dish.

made with ingredients I had at hand: spanish chorizos, smoked red bell pepper, mussels, green beans

The recipe for red wine sangría is here.

Lasang Pinoy, Sundays: Whip EAT! Mocha Chiffon Cupcakes

whip egg whites to stiff peaks

fold into espresso coffee, grated chocolate, flour, egg yolks, sugar mixture

bake for 20 minutes, ice with espresso coffee chocolate buttercream frosting, decorate top with a [barako] coffee bean and voila: Mocha Chiffon Cupcakes

Mocha chiffon cake was (is?) a popular cake in the Philippines. Wheneve I went to birthday party, whether it's a child's or an adult's, the cake served was almost always the good old reliable mocha chiffon. I haven't had one in the last 20 years, that's why I baked these cupcakes for this week's Lasang Pinoy, Sundays: Whip EAT.

a weekly food photography meme, Pinoy style, is hosted by SpiCes.

The Bread Baker's Apprentice Challenge 11: Cranberry-Walnut Celebration Bread

The Bread Bakers' Apprentice Challenge recipe 11: Cranberry-Walnut Celebration Bread. One bite of this bread and I thought to myself: Didn't I make this already? Oh yeah, Artos and Challah. I am convinced CranWaltCeleBread is the result of the marriage of these two.^__^

Although I love this cranberry and walnut overload bread specially when toasted and buttered, I am having a little bit of "celebration" fatigue and eager to move on to the salty crusty breads. I froze one half of the loaf so I can make the next recipe, English Muffins and then on to Focaccia, yay!

Rating:
flavor 4
texture 4
visual appeal 3
ease of preparation 4
performance 4
worth 4
Total: 23
Average: 3.8

Hazelnut Spread

chocolate hazelnut spread and honey hazelnut spread

I am one of the [probably] thousands of people who can't live without a jar or two of Nutella sitting in the pantry. In April of this year when I made Nutella Zebra Cheesecake, I found out to my dismay that someone in my house played a joke by leaving the walls of the Nutella jar intact while the jar is almost empty save for maybe a quarter cup making it look like the jar was still full. Not. Funny. I drove to the nearest grocery store but curses, they also ran out of Nutella! I had to make my own chocolate hazelnut spread with the hazelnut paste I had which I mixed with finely chopped milk chocolate. I bought 2 large jars of Nutella as soon as I had the chance to go to the bigger store.

should include strawberries, sliced apples, pears, spoon

Chocolate Hazelnut Spread
1 cup blanched and toasted hazelnuts
½ cup milk chocolate, finely chopped
2 tablespoons superfine sugar, optional
2 tablespoons grapeseed oil, optional

• In a food processor, grind the hazelnuts until liquidy. Add the chocolate and process until smooth. Taste and add sugar if desired. Add oil if preferred.

And for more intense hazelnut flavor try
Honey Hazelnut Spread
1 cup blanched and toasted hazelnuts
½ cup mild honey

• In a food processor, grind the hazelnuts until liquidy. Add the honey and blend until smooth and spreadable.

To prepare hazelnuts: Boil hazelnuts in a quart of water with four tablespoons of baking soda for four minutes. Drain into a colander and rinse under cold water. Some skins will pop right off. Some nuts will need you to slip them off, and a few will take a little rubbing with paper towels. Pat the nuts dry, then roast them in the oven at 350°F until they are lightly browned, about 15 to 20 minutes.

both are perfect with strawberries