Recently we had friends over for a night of board games and sangria, which really should be amended to a night of board games, sangria, and LOTS of food. We played two cooperative games, Castle Panic and Pandemic, and a good time was had by all. For the food, I made a bunch of different appetizers, Patti brought a cheese tray, veggies, and fruit, and Karen made sweet corn and raspberry ice cream.
The first new recipe I tried was Make-Ahead Mini Beef and Cheese Empanadas from Tracey’s Culinary Adventures (see picture above) and they were quite tasty. Dave expected a flakier texture from the crust, but I liked the crispy texture which was caused by the butter being left in larger pieces than it should have. The filling was also delicious. I had the extra filling in a tortilla for lunch on another day and it was great, moist and flavorful.
Another new recipe I tried was the 7-Layer Greek Dip from Our Best Bites. This was excellent! Dave really liked it as well. And it keeps really well, we’ve been eating the leftovers from it for a whole week.
The last new recipes I made were the Bite-Sized Baked Brie from Joy the Baker. I did not put them on sticks, but I don’t think it took anything away from them. They were delicious too, I just wished the puffed pastry had browned up a little bit better. I used strawberry-rhubarb jam in most of them (we just canned a big batch!) and I tried some tomato jam that we canned last year in the rest. Both we good, but Dave and I both agreed that the bites could have used a bit more jam in each.
All the new recipes are definitely keepers. I also made two recipes that I’ve tried in the past, Edamame Dip from Tasty Kitchen and Cocktail Meatballs from AllRecipes.com, which I don’t have a photo of. In the past, I’ve just used frozen meatballs, but this time I made my own and they turned out well. I included a tablespoon of Italian seasoning in the meatballs.
We made two different kinds of sangria, a red and a white. The white was actually a recipe from Cherry Republic using their cherry white wine, canned cherries, and cherry ginger ale. It was good, but not good enough for me to purchase all those ingredients again. The red sangria was a recipe I got from my mom and was fabulous.
- 1 orange, sliced
- 1 lemon, sliced
- 1/4 cup sugar
- 1/4 cup orange juice
- 1/4 cup Triple Sec liqueur
- 1 bottle of cheap medium bodied red wine (we used a merlot)
In a large pitcher, mash the orange, lemon, and sugar until some juices are released, but the fruit is not crushed. Stir in the remaining ingredients and refrigerate overnight. Serve over ice. Enjoy!