Food&Drink

Ingredients

Red Wine

1.5 L Red wine (Cabernet Sauvignon)

1 cup Sugar

3-4 oz plain Brandy

1 large Lemon, sliced

1 large Orange, sliced

1 large Apple, cut into thin sections.

White Wine

1/2 gallon white wine

5 cups Sprite

1/4 cup simple syrup

1/2 cup orange juice

1/4 cup brandy

1 whole apple, banana, orange, sliced

Method

Mix these altogether in a large container, stir, and let sit for 18-24 hours. Yes, I know that's a LONG time, but its well worth the wait. Much more delightful sangria is produced when the fruit juice blends with the wine by osmosis than by stirring. (By the way, you should let it sit in the refrigerator during this long interim). When you are ready to drink it 18-24 hours later, stir it up again, and add sugar or brandy to taste, it should be fairly strong and fairly sweet, almost syrupy. Then, cut the mixture with some sort of bubbly water, orange or lemon flavored if possibly, but plain bubbly water is fine, until it seems to have a thinner, more wine like consistency. Drink and enjoy.

TORTILLA ESPANOLA (SPANISH OMELET)

Tortilla Espanola is, without a doubt, Spain's most commonly served dish. It is a favorite appetizer served in Spanish cafes and bars. It can also be eaten at breakfast or as a light supper. As the omelet is traditionally served cold, it is also the perfect dish for a picnic.

Ingredients

4 eggs

3 medium-sized potatoes

1 small onion

1/4 liter olive oil

Salt to taste

Method

Peel and wash the potatoes well. Cut both the potatoes and the onions into small slices. Mix the potatoes with the onions and add the salt. Meanwhile, in a medium-sized bowl, beat the eggs. In oil sauté your potatoes and onion mixture. Remove the oil from the skillet, leaving a little bit. Then, put the fried potatoes with the eggs in the skillet over medium-high heat. Leave the omelet on the stove for three or four minutes and then turn over the omelet, using a flat dish. Leave it until the eggs are cooked.

FLAN (CREME CARMEL)

A flan is an upscale, classy custard. But it is more; it is an elegant, rich dessert that can be adapted to almost any occasion. Flan is commonly used as a term to describe the Spanish, Portuguese or Mexican version of Creme Caramel.

Ingredients

¾ cup sugar
1 can condensed milk

8 oz evaporated milk

5 eggs

2 Tsp Vanilla extract

Method

Preheat oven 325 degrees. Heat the sugar in a flan pan until dissolves and turn caramel color. Lightly turn to the sides to cover them with the caramel. Cool down. Blend the condensed, evaporated milk, vanilla extract and eggs. Pour into the flan pan and place into a water bath. Cook for 40 - 45 minutes. Remove the flan from the roasting pan and set the mold on a cooling rack for 30 minutes. Once cooled to room temperature, place your flan in the refrigerator for at least 2 hours until it is properly chilled. Take the flan from the refrigerator and run a knife around the edges of the pan or mold. Flip the pan upside down and make the flan slide onto a serving plate.