Kabobs and Sangria May/June 2017

Recipe of the Month

Roasted Red Pepper Dipping Sauce for Beef Kabobs- It’s time to fire up that grill!

kabob

 

1-TBSP olive oil 1- finely chopped medium onion

3- minced cloves of garlic ½ cup Sauvignon Blanc

2- jars (7oz) roasted red peppers, rinsed, drained, and finely chopped

2- TBSP- tomato paste 2- tsp minced fresh thyme

1- cup beef broth 2 -tsp. cornstarch

Heat oil in large skillet over medium heat. Add onion and garlic; cook and stir about 3 minutes until onion is tender. Add red peppers, wine, tomato paste, and thyme stirring until blended. Combine broth and cornstarch in small bowl, stirring until smooth. Stir into pepper mixture; bring to a boil. Reduce heat to medium-low, simmer 10 to 12 minutes or until slightly thickened, stirring occasionally. Keep warm. Serve with your favorite grilled beef kabob. Makes 6 servings.

 

Featured Warm Weather Party Drink
Stone Fruit Sangria

The ideal summer party refresher- serves 16
Fruit Purée: 1 each apricot, nectarine, peach and 2 TBSP fresh lemon juice
Sangria:
2- 750ml dry Provence rosé 2 cups chilled St-Germain liqueur
½ vanilla bean halved lengthwise 3 plums
2 nectarines 2 apricots
1 peach 20 fresh cherries
sparkling water
Fruit Purée- Peel stone fruit, halve, pit, and coarsely chop. Place in food- processor, add lemon juice, purée until smooth. Transfer to a large pitcher or jar.
Sangria- Add rosé and St Germain to fruit purée in pitcher; scrape seeds from vanilla bean; add bean. Halve and pit all stone fruit. Cut fruit, except cherries, into ½ inch wedges. Add all fruit to pitcher. Chill for at least 1 hour and up to 2 days.
Fill glasses with ice; pour in Sangria and fruit to fill glasses 2/3 full. Top with sparkling water. Stir and serve.