Last weekend's birthday party was a fantastic success. We served a pineapple sangria, champagne with raspberry sorbet, and a mod-Mex/Spanish Fiesta inspired menu that was just perfect.
Brochettes of Melon, Serrano, and Fresh Mozzarella
Chile-Corn Custard Squares
Lamb Meatballs with a Mint Tarragon Sauce
Mini Crab Cakes
and a Tres Leches Cake from our favorite Mexican restaurant in NYC
Here's the recipe for the yummy sangria that we made:
Pineapple Strawberry Sangria
Ingredients:
1 750-ml bottle Spanish table wine
4 6-ounce cans pineapple juice
4 cinnamon sticks
2 cups 3/4-inch cubes fresh pineapple
1 tangerine, sectioned
1/2 cup hulled strawberries
Splash of Orange Patron
Ice cubes
Preparation:
1) Mix first 6 ingredients in large pitcher. Cover and chill at least 6 hours or overnight.
2) Fill tumblers with ice. Pour sangria over. Garnish with orange slices and serve.
[1-2. Bon Appetit Magazine]
Ice cubes
Preparation:
1) Mix first 6 ingredients in large pitcher. Cover and chill at least 6 hours or overnight.
2) Fill tumblers with ice. Pour sangria over. Garnish with orange slices and serve.
[1-2. Bon Appetit Magazine]
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