Getting back to the food (I mean, let's keep our eyes on the prize!), here are a few recipes I'm thinking of bringing to the table this Sunday.
Sparkling White Wine Sangria
Ingredients
1 bottle sparkling wine (such as Cava or Prosecco)
1 1/2 cups apricot nectar
1 1/2 ounces triple sec
Directions
In a pitcher, mix together the sparkling wine, apricot nectar, and triple sec. Serve in wineglasses.
Lace Cookies
Ingredients
2 tablespoons unsalted butter
1/4 cup granulated sugar
1/4 cup light brown sugar
1/4 cup light corn syrup
pinch of salt
1/4 cup all-purpose flour, spooned and leveled
1/2 cup finely chopped almonds
Directions
1. Heat oven to 375F
2. In a medium saucepan, heat the butter, sugars, corn syrup, and salt over medium-low heat, stirring occasionally, until smooth. Remove from heat and mix in the flour and almonds just until incorporated.
3. Drop level teaspoons of the batter onto parchment-lined baking sheets, spacing them 4 inches apart.
4. Bake until golden brown, 6-8 minutes.
5. Cool on the baking sheets until firm, 8-10 minutes, then transfer to wire racks to cool completely.
Scalloped Potatoes with Creme Fraiche
Ingredients
2 cloves garlic, smashed
3 tablespoons unsalted butter
3 pounds waxy potatoes (such as Yukon Gold or Yellow Finn), peeled
3 cups half-and-half
1/2 cup creme fraiche
2 tablespoons all-purpose flour
2 teaspoons chopped fresh thyme
1/8-1/4 teaspoon ground mace
kosher salt and freshly ground pepper
1/4 cup chopped chives
Directions
1. Preheat the oven to 350F. Rub the garlic all over the inside of a 3-quart baking dish, then mince it.
2. Grease the dish with about 1/2 tablespoon butter.
3. Slice the potatoes about 1/8 inch thick (a mandoline works well).
4. Combine in a large saucepan with the minced garlic, the remaining 2 1/2 tablespoons butter, the half-and-half, creme fraiche, flour, thyme, mace, 2 1/2 teaspoons salt and pepper to taste.
5. Bring to a boil over medium-high heat and cook, stirring, until the mixture thickens slightly, 1-2 minutes.
6. Stir in the chives and transfer the mixture to the prepared baking dish, shaking it to distribute the potatoes evenly.
7. Bake, uncovered, until the potatoes are fork-tender, about 1 hour 5 minutes, occasionally spooning some of the liquid over the top. Let cool 10 minutes before serving.
You can also make the scalloped potatoes in individual ramekins; bake about 40 minutes.
Yum!
Recipes and food pics from: Real Simple, Real Simple and Food Network.
