I live with three fabulous roommates on the edge of the Mission, near Potrero Hill. We decided that we don’t see enough of each other (we all have boyfriends and hobbies and other things that keep us out of the house), so it was time to schedule an all-hands-on-deck roomie dinner night. This month: Mexican themed.
Lisa made a bread-pudding-like dessert (I can’t remember the name, sadly), with mango and guava paste on top:
Kristen made empanadas, all from scratch, with a mushroom/seitan filling:
Katherine made a veggie paella with quinoa instead of rice . . . of which I forgot to take a photo (sorry Katherine!).
And I made sangria, using my mother’s tried and true recipe.
It was a great night, and everything was delicious. And bonus: everything was vegan! Next month: PIES. Yep.
(Serves 4-6 people)
2 bottles red wine (I used pinot noir after finding some on sale at Whole Foods)
1 cup fruit juice (orange, apple, grape, grapefruit, whatever you’d like – I used fresh grapefruit juice)
2/3 cup triple sec
2 oranges, cut into 8 pieces
1 lemon, cut into 8 pieces
1 lime, cut into 8 pieces
1-2 extra limes for garnish (optional)
Pour all the liquids together into a big pitcher or pot. Add the sliced fruit. If you’re going to add sugar, add some now and stir it all together (I added a little less than 1/5 of a cup).
[Disclaimer: my mother never adds sugar to her sangria – I added some because I knew at least one of my roommates prefers a sweeter sangria. It’s great, either way.]
Refrigerate for as long as possible – around 8 hours is apparently ideal, although I only refrigerated last night’s batch for about 2-3 hours before serving.
If you’re using sugar, take a test sip (or two) to measure sweetness before serving. If it’s not sweet enough for your liking, add a little more sugar and stir around and test again.
If using, slice up the remaining limes and add to glasses.
Serve and enjoy!