You may remember my original sangria post from the spring, but this is a fresh, fall/winter take on one of my favorite drinks. Also, it allowed me to use more of the apples I picked. The recipe was given to me by my sister, who got it from her teaching assistant, because who doesn’t need a nice strong drink after running around with eight-year-olds all day? It’s simple to make, but I suggest preparing it the night before so that the fruits can soak up all the alcohol. The alcoholic fruit is, after all, the best part about sangria. And it’s fruit, so, healthy. Win win win win win.
(makes 2 pitchers of sangria)
- 2 apples, cut into bite-sized chunks
- 1 pear, cut into bite-sized chunks
- 2 oranges, peeled and cut into bite-sized chunks
- 1/2 lime, sliced in 4
- 2 cups vanilla vodka
- 1 tsp pumpkin pie spice
- 3/4 cup sugar
- 2 bottles dry white wine
1) Cut up your fruit, put it all into a pitcher. Here is my lovely sister modeling this step:
2) Add sugar, pumpkin pie spice, and vodka. Mix gently to distribute the sugar and spice (and everything nice!).
3) Allow the mixture to sit overnight, or for a couple hours if you’re making it day of–the longer it sits, the more flavor and alcohol the fruit soaks up.
4) After it has soaked, add the wine and stir. If, like me, your pitcher is not big enough for all of this, put it into a large bowl or distribute the fruit between two pitchers/containers, then add one bottle of wine to each container. Stir and serve!
Simple and delicious. Enjoy!!
Last weekend my Big Brothers Big Sisters little sister and I caught the tail end of apple picking season and now I have 15lbs of apples. So, here is the first of probably several apple recipes. I adapted the recipe from this one, and added pears in addition to apples. I now probably have 14.5lbs of apples so only 29 more cakes to go!
VEGAN APPLE CAKE
(makes one 9in cake)
- 1.5 apples
- 1.5 pears
- 1 1/2 cups flour
- 3/4 cup sugar
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup olive oil
- 1/4 cup water
- 2 tsp vanilla extract
- 1 Tbsp apple cider vinegar
1) Preheat oven to 350 degrees.
2) Lightly grease a 9in round pan, line with parchment paper, and grease again. These second and third steps may be unnecessary buuuut I didn’t wanna take any chances of it sticking in the pan.
3) Whisk together wet and dry ingredients in separate bowls, then combine. Batter will be thick but don’t worry, the juice from the fruit results in a super moist cake.
4) Cut one pear and one apple into small chunks, fold into the batter.
5) Thinly slice the remaining 1/2 apple and 1/2 pear, and arrange in a circular pattern on the bottom of the pan. I was quite proud of my design:
6) Spoon the batter/fruit mixture on top of the sliced apples and pears, use your hands to spread it evenly throughout the pan.
7) Bake for 40-45 minutes, rotating the pan about 20 minutes in.
8) Allow to cool until the pan doesn’t burn your fingers when you touch it (roughly 15 minutes), then run a knife around the edge, carefully flip the cake onto a plate, and remove the parchment paper.
9) Serve warm…or eat cold for breafast…or do what you want, it’s your life.