theme: Marinated or Soaked

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White Peach Sangria

Courtesy of Foodnetwork.com
Bobby Flay – Boy Meets Grill

I doubled the recipe and used peaches, mango, strawberries, and green grapes for the fruit. The liquor store didn’t have Spanish table wine, so I used pinot grigio.

Ingredients:
1 bottle white wine (Spanish table wine)
3 ounces brandy
2 ounces triple sec
1 cup orange juice
1 cup pineapple juice
2 ounces simple syrup (equal parts sugar and water brought to a boil for 2 minutes in a small saucepan) and cooled (leftover syrup can be stored in a tightly sealed container in the refrigerator for 1 month)
3 ounces white peach puree (peel peaches, remove pit and puree in a blender with a small amount of water)
Fresh peaches, oranges, and apples sliced

Directions:
Place all ingredients in a pitcher and stir to mix. Refrigerate at least 8 hours or up to 48 hours. Serve over ice.

Posted on » by Dana & Nancy » Theme:

Marinated Zucchini in the Style of Naples: Zucchine Marinate

Recipe courtesy of Foodnetworktv.com
Mario Batali – Molto Mario

I used a mixture of zucchini and yellow squash.

Ingredients:
1 1/2 pounds zucchini
Salt
2 tablespoons extra-virgin olive oil
1/2 cup white wine vinegar
1/2 cup sugar
1 pinch red pepper flakes
4 garlic cloves, thinly sliced
4 tablespoons chopped fresh basil leaves
4 tablespoons chopped fresh parsley leaves

Directions:
Wash and dry the zucchini. Cut lengthwise into slices 1/3-inch thick. Place the zucchini slices in a colander, sprinkle with salt and set aside to drain for 2 hours.

In a large saucepan, heat the olive oil over medium heat. Place the drained zucchini slices in the pan and cook gently until golden brown on both sides, about 3 minutes per side, being careful not to burn the slices. Set aside.

In another saucepan, bring the vinegar and sugar to a boil over high heat. Add a pinch of pepper flakes and a pinch of salt.

Place the zucchini slices flat in a shallow bowl, with the garlic slices, basil and parsley scattered throughout. Pour the vinegar over the zucchini slices and let marinate, covered, for at least 24 hours before serving.