Sangria, an early tasting
This past weekend we met with friends, who are joining us on our next trip to Spain. I invited another friend who has just returned from a six-week stay in Torremolinos, on the Costa del Sol, our destination. A taste of Spain was on the menu. I found a tapenade recipe and decided to have a pitcher of sangria to accompany the tapenade.
Tapenade is easy to make
Tapenade is made with black olives, capers, anchovy paste, garlic buds, and olive oil. These ingredients are pulsed in the food processor until it becomes a lumpy paste. Purists prefer mashing the ingredients by hand. As long as the food processor is pulsed, it is easy to control the texture to avoid a purée.
Spread on rounds of French baguette which should have lessened the salty taste, (it doesn’t) sangria is very much needed to wash the mixture down. However, if you don’t have time to make the sangria (it should be made in advance), tapenade can certainly be served with beer or wine.
I made the above sangria recipe and I am sharing it here as I already posted the Sketchbook illustration on Instagram on August 16 of last year. Thank you Joanne for sharing it!
Sangria is not difficult to make and there are many variations of this recipe.
As usual, I did not follow this recipe to the letter. I substituted rum for cognac. No one wants to use expensive cognac in a fruity mixed drink. I changed the fruits a little by deleting the grapefruit but adding sliced grapes, as well as lemon and lime slices. My version was a rather boozy drink with a big impact.
This is a wonderful change from those store-bought sweet coolers that are served during summer.