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White Summer Sangria

July 10, 2017

So I’m happy to say that Fake Food Free has transitioned to the Substack Newsletter called Every Corner of the World.

I hope to see you there.

White Summer Sangria recipe with riesling stone fruits and berries | FakeFoodFree.com

I rarely have an occasion to make sangria, but last week we had a little Fourth of July party to break in the new kitchen. It was a simple affair – charcuterie, salad, and sausages on the grill. I had a lot of fruit around so stepping things up in the drink department seemed like a good idea. A fellow blogger and friend visited the Saturday prior and brought us some beautiful plums. I’ve also been trying to take advantage of the last few days of berry season around here so I’ve been buying up way more than we can eat. Sangria was a natural fit for all the fruit. Continue Reading…

Pixie Rum Punch

April 12, 2016

If you’d told me a few years ago that soon I’d be a regular visitor to the L.A. area, I would have thought you were crazy. I never could have envisioned myself driving around those interstates at all, let alone 3 times in the past 3 months.

These short road trips have been for both business and recreation. I’m getting to know the area better each time and one sign that always catches my attention is the exit for Ojai.

Cara Cara Orange Old Fashioned Cocktail

February 14, 2016

When winter rolls around and citrus season becomes evident across most of the state, I’m reintroduced to my fondness for Cara Cara oranges.

I’ve lost count of the foods I’ve discovered since moving to California. Most have quickly moved to the top of my favorites list, and these oranges are no exception. Considering the positive feedback I get when mentioning them, it seems they have made their way across the country. But I had no idea they existed until 3 years ago.

Apfelpunsch mit Rum (Warm Apple Punch with Rum)

December 21, 2015

This warm winter drink uses local apple cider and white rum to recreate one of our favorite holiday punch, or punsch, drinks we enjoyed at Vienna’s Christmas Markets.

I never could have guessed it would be so hard to find apple cider around here. Apples are plentiful enough in the South Central Valley, but why so few people are turning those apples into delicious cider has surprised me.

Thinking back to my days in Kentucky and Indiana, the second apple season starts, the cider shows up on the shelves. Every store has at least a couple varieties both pasteurized and unpasteurized. It’s a fall and holiday staple in that part of the world.

Here I found one store with one cider and it was pasteurized. Others I’ve found have tried to pass apple juice as cider. Not a chance. I can tell the difference.

Warm Spiced Beer

December 15, 2015

I find that beer temperatures vary by the location. When we lived in Brazil, the beer was so cold that ice was often inside the bottle. In Europe, it’s always been on the warmer side. Cold beer somewhere in between these two was the standard in the States for years. Then came the craft beer boom, and with it, the understanding that some beers are best served at warmer temperatures.

But until we made it Poland, I had never had hot beer.

Concord and Gin Cocktail

September 4, 2015

Concord grapes are in a league of their own. I don’t put them in the same category as the red and green seedless table grapes that are common, regardless of the season.

Their flavor and texture sets them apart. The tart skin busts open in your mouth leading the way to a sweet, gummy bear-like pulp inside. I enjoy these qualities so much that I can easily overlook the pesky seeds.

Grilled Cherry Mezcal Cocktails

July 21, 2015

I was preparing kebabs for the grill when the idea came to me. We love grilled fruits, but one fruit I had never grilled were cherries. I’m sure it’s been done before, but the idea was new to me. It was also pretty exciting because I adore cherries. Blueberries have always been my favorite fruit, but these days cherries are neck and neck for first place.

Considering a few grilled cherries led me to wondering what kind of smoky sweet flavors that grilling would add to them. No surprise that those thoughts led to our home bar and the bottle of smoky mezcal that I’ve found to be a challenging ingredient to incorporate into our drinks. If there is one thing that it had to go well with the spirit, I figured grilled cherries would be it.

Meyer Lemon Bourbon Winter Warmer

February 8, 2015

This Meyer lemon bourbon cocktail is the best way to get through a cold winter night! It combines the fresh flavor of seasonal citrus with warming spices and Kentucky bourbon.

Let’s be clear. It’s not cold here. If I were to utter the phrase, “I’m cold,” I’m certain it would be met with a bless-her-heart chuckle and an eye roll from just about everyone Colorado and eastward. Those being pounded with snow would likely close the browser window, never to return.

So it’s not cold, but it does get cool and there are distinct differences between winter, spring, summer and fall here in the Bay Area. Thank goodness, because I do love the four seasons. They just aren’t nearly as extreme as other places I’ve lived.

That being said, I still love the comfort foods and drinks of winter — a steaming bowl of soup, rich pot pies, and a warm bourbon drink — just as much as a person digging out from the snow.

We might not have freezing temps, but one thing we do have in the winter is citrus! And you are probably well aware of my love for it.

When we moved into our apartment here in 2012, I immediately purchased a small dwarf Meyer lemon tree from the local farmers market. I read up a little on growing them in pots and this tree already had a few lemons on it when I bought it so I thought, this is going to be too easy.

Newer Posts

drinks

White Summer Sangria

Pixie Rum Punch

Cara Cara Orange Old Fashioned Cocktail

Apfelpunsch mit Rum (Warm Apple Punch with Rum)

Warm Spiced Beer

Concord and Gin Cocktail

Grilled Cherry Mezcal Cocktails

Meyer Lemon Bourbon Winter Warmer

Thanks so much for reading!

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