Creative Cooking for the Global Kitchen

Award winning executive chef David Jean Marteau has been cooking and travelling around the world for over 20 years. David’s recipes aim to awaken the senses, turn the ordinary into the spectacular and educate the palettes of his international clientele. Not satisfied with the traditional, well known recipes of western cuisine, he reshapes, reconstructs and delivers on his promise of great food for the most astute food critic to the homegrown foodies looking to spice up their cooking.

Jun 12
ITS HOT TODAY….you should be drinking this! Red Spring Sangria SANGRIA 3 bottle of inexpensive red wine (I like Rioja or Tempranillo) 1 ½ cup brandy ½ cup grand marnier 1 ½ liter of sparkling water or seltzer ¾ cup caster sugar 2 limes, 1 juiced, 1 sliced thin 3 orange, cut into quarter moons 2 apple, thinly sliced into half moons ice Assembly combine fruit and sugar in a large bowl and gently muddle, allow to macerate for abut 10 minutes top with liquids except seltzer water for best flavor infusion let sit at least overnight add seltzer water in batches just before serving to desired fizz effect (it shouldn’t feel like Champagne, just nice, crisp and refreshing)

ITS HOT TODAY….you should be drinking this!



Red Spring Sangria

SANGRIA

  • 3 bottle of inexpensive red wine (I like Rioja or Tempranillo)
  • 1 ½ cup brandy
  • ½ cup grand marnier
  • 1 ½ liter of sparkling water or seltzer
  • ¾ cup caster sugar
  • 2 limes, 1 juiced, 1 sliced thin
  • 3 orange, cut into quarter moons
  • 2 apple, thinly sliced into half moons
  • ice

Assembly

  1. combine fruit and sugar in a large bowl and gently muddle, allow to macerate for abut 10 minutes
  2. top with liquids except seltzer water
  3. for best flavor infusion let sit at least overnight
  4. add seltzer water in batches just before serving to desired fizz effect

(it shouldn’t feel like Champagne, just nice, crisp and refreshing)
Posted at 7:02 PM 216 notes
Source: deansheremet

  1. johnica21 reblogged this from deansheremet and added:
    Yumm will have to try soon
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