Tag Archive for "Fruit" - Cooking With Sin

# Posts Tagged ‘Fruit’

## “Sangrita” Frozen Sangria

Posted on: July 8th, 2015 by Carla Johnson No Comments
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> “I found a photograph of you and me
> Drinking sangria somewhere by the sea.
> There’s laughter in our eyes and dreams in our hearts.”

> ~ The Divine Comedy

It’s summer and time for a new, refreshing twist on the classic drink sangria. Take your classic frozen margarita and marry it with a fruity sangria and voila… Sangrita!

In Spanish, the word “sangria” means to bleed. While many people enjoy white sangrias, I choose to stick with red wine for my sangrias simply because it fits so “appetizingly” with the name.

Right now I have cotton candy flavoured vodka in my liquor cabinet, so that’s what I started to soak the fruit in. Then, knowing how well wine and chocolate pair, I added “Glad I thought of that!” Crème de Cacao.

I made this for my friend Rhonda’s pool party. (Rhonda, the CWS contributor of Rhonda’s Been Screeched, Bread Pudding and Hard Caramel Sauce & A Little Leftover Red Wine Jelly) The party was a reunion of good friends from our University of Waterloo days. None of us had changed a bit. Yes, none of us had changed a bit. That’s my story and I’m sticking to it. The day turned out to be cool & rainy, so the pool was abandoned and we hunkered down indoors to chat and eat and drink. It was a great day. 😀

This fruity sangria is smooth and cool with a nice hint of chocolate. A perfect refreshing drink for a hot – or even a cool and rainy – summer day.

# “Sangrita” Frozen Sangria

2 cups mixed berries

½ cup crème de cacao

½ cup cotton candy flavoured vodka

2 cups rainbow sorbet

1 handful ice cubes

½ bottle cheap & cheerful red wine

1. Let the mixed berries soak in the crème de cacao and vodka for several hours. Stir and when the berries are soft from absorbing the liquid put the whole mix in the freezer overnight. It will partially freeze into a slush.

2. In your blender, mix the sorbet, soaked berries, wine and ice cubes. Blend until smooth and serve.

Photo Credit: http://www.zazzle.com/of_course_i_get_vitamin_c_sangria_flask-256629057316362406

Update:

My good friend Faryl made up a batch. Here is a shot of hers. It looks so good! Thanks for sharing it Faryl. 🙂

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### HAVE YOU TRIED MY OTHER SANGRIA RECIPES?

### “I LOVE NY” Sangria &

### “TAKIN’ THE PISS” Crisper Sangria

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## Cooking With Sin 2014 Calendar – December

Posted on: November 30th, 2014 by Carla Johnson No Comments
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Each month in 2014, I have been sharing a calendar page that includes a CWS recipe. Here is December’s, the final one for 2014! This dessert is SO delicious, it can be enjoyed a month early. 🙂

Click to open up the large version of the calendar page, then right click and save or copy it for yourself. Print it off for your fridge, share it with a friend, post it at your office… etc.

I just ask, if you use it in a document, please use the entire image, so Cooking With Sin gets the credit. Thank you. It is yours to enjoy!

Yup, I know it’s a Rabbie Burns Day recipe, but I think it’s really Christmasy too. I bet the Bard would approve. 🙂

Here is the original post:

“Ode to the Haggis” Burns Nicht.

@Carla_Johnson
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## Cooking With Sin 2014 Calendar – May

Posted on: April 30th, 2014 by Carla Johnson No Comments
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Each month in 2014, I am sharing a calendar page that includes a CWS recipe. Here is May’s!

Click to open up the large version of the calendar page, then right click and save or copy it for yourself. Print it off for your fridge, share it with a friend, post it at your office… etc.

I just ask, if you use it in a document, please use the entire image, so Cooking With Sin gets the credit. Thank you. It is yours to enjoy!

Check out the story from the original recipe “Patti’s Classic Classy Cosmos.”

@Carla_Johnson

## Patti’s Classic Classy Cosmos

Posted on: April 29th, 2014 by Carla Johnson No Comments
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> “If I had my way, I’d wear jewelry, a great pair of heels and nothing else.” ~ Jada Pinkett Smith

My friend Patti Woods designs beautiful jewelry. Being a professional and classy woman, her jewelry is carefully and passionately created to make you look fabulous. With my mild addiction to silver, I do my best to keep her in business. You might say I am the “Audrey” to her “Tiffany.” 🙂

If you love jewelry, you will love Patti’s website “Designs by Patti Lynn.”

Patti does everything with class and style just like these great jello cosmos of hers. Prepare them for your next classy picnic.

# Patti’s Classic Classy Cosmos

1. In a bowl pour the cold water. Evenly sprinkle gelatin over cold water and allow the gelatin to absorb for 2 minutes.

2. In a saucepan, bring cranberry juice and sugar to a boil. Stir into gelatin until the gelatin is completely dissolved.

3. Allow to cool and stir in Sprite, Vodka and lime juice. Refrigerate until thickened.

4. Gently fold in raspberries and blueberries. Spoon into martini glasses and refrigerate until firm. When ready to serve garnish with mint leaves.

Credit: All Cosmo photos taken by Patti Woods.

@Carla_Johnson

## Tipsy Goddess Ambrosia Salad

Posted on: October 6th, 2013 by Carla Johnson No Comments
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> “Rum, n. Generically, fiery liquors that produce madness in total abstainers.”
> ~ Ambrose Bierce

For almost 20 years, Julie Broad’s parents ran a bed & breakfast on Salt Spring Island in British Columbia, Canada. They loved hosting travelers who came from all over the world to explore the stunning landscape of the island. Breakfast was the only meal they offered, so they made sure to serve dishes that were fresh and especially memorable.

Julie’s parents both grew up in homes that nurtured a love of excellent food. Her dad’s grandfather was a master baker and her mother’s mom was a home economics teacher. Together, they raised their family with beautiful, healthy food in their home. A few years ago, Julie collected all of her parents’ Bed & Breakfast recipes and wrote a cook book called “Breakfast with the Broads.”

Julie and her dad

Julie’s mom has a knack for playing with traditional recipes and classing them up a little. She is also lactose intolerant, so her recipes tend to avoid creams. As a result, her dishes are often focused on fresh ingredients and natural flavours.

While the traditional Ambrosia Salad is based on cream, Julie’s mom also did not include the marshmallows. Her recipe makes fruit the focus and it elevates it to a whole new level of deliciousness.

I recently shared this recipe at the Waterloo Food & Drink Expo and modified it for the event. I ended up using all canned fruit and I threw in a can of leechee fruit as a visual substitute for the traditional marshmallows. I also heated mine just slightly in a pan. Plus, her original recipe called for rum extract, but I added the real thing – of course!

### Carla’s “Tipsy Goddess Ambrosia Salad”

Serves 6

1. In the bottom of a large pan, over medium heat, lightly toast the coconut by swirling it around until it is light brown on the edges.

2. Add the drained canned fruit to the pan.

3. Add the lime rind, fresh lime juice and rum. Stir gently for 3 to 5 minutes to allow the fruit to absorb the rum and lime. Warm it just slightly so it is closer to body temperature. Enjoy the lime and rum aroma.

4. Serve in bowls. It also stores well in the fridge and can be served chilled.

Here are two more pages from “Breakfast with the Broads.”

While Julie and I have never met face-to-face, we feel like we know each other as we both have many shared connections in real estate investment circles in Canada. She recently published a book sharing her investing expertise called “More Than Cashflow.” Learn more about her ventures at www.revnyou.com. – Like the play on words? 😉

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