Things have been crazy busy here at the KTE office but you know what that means… it’s wedding season!! We are so excited for our first big wedding season here in Charlotte, NC. Between the site visits, the florist, the cake tastings (yum!), and travel we are barely sitting down for more than an hour but we always find time to celebrate.
Celebrating the little things are what keeps us going. We love the big stuff like weddings, babies, galas and birthdays but the little stuff is special too. Celebrating a friend’s job promotion or your significant other’s personal best at the gym is just as important as baby announcements or engagements. The little moments are special because people often do overlook them. It is always nice to have your moment be made special.
In my house, celebrating the little moments are something to look forward to the most. They are the most intimate and they are the moments that will create stories for years to come. All of a sudden a little moment can become a favorite memory.
A new favorite moments: when Winter has officially gone, and Spring has begun.
Spring equinox is so fun! People are happy and excited. We all of a sudden remember these things called shorts and tank tops. Playing football in the yard becomes normal again. Having a glass of wine on the porch relaxes you, as the sun warms your skin. The Spring season is awesome which is why I decided to have a Spring Equinox/It’s Warm Outside gathering a few weeks ago.
I love having people in my home. I love when it looks full of life. The menu was simple and fun but I needed a great cocktail to seal the deal. Then I thought of it, sangria.
While traveling through Virginia and visiting my family in Virginia Beach, VA I had the best Sangria! Confession time: My mother actually ordered it. She was nice enough to let me snag a few sips. Thanks mom! It was strong enough but tasted like the best fruit juice I had ever had. It was perfect for Spring time. The Mixologist was nice enough to share the recipe with me and I am excited to share it with you. I tweaked a few things in my recipe but if you want the original make sure you check out The Grilled Cheese Bistro in Norfolk, VA for his creation.
Here is the recipe! Bottoms up!
Warning: This recipe yields about 5 gallons of sangria. That is a lot of Sangria. Make sure you can store it or have enough people to drink it!
Ingredients & Tools:
A Big Bucket – 5 Gallons will do
5 Bottles of Cheap Red Wine (seriously, go to Costco or Sam’s Club and get the big cheap bottles)
Brandy (if so desired but not necessary)
2 1/2 Gallons of Orange Juice
1 1/2 Cups of Sugar
First we are going to make Simple Syrup from the Sugar.
In a medium saucepan combine equal parts sugar and water (remember that there is a difference between dry and liquid measure). Bring solution to a boil, stirring, until sugar has dissolved. Allow to cool.
In the your big bucket combine the 5 bottles of red wine, the 2 1/2 gallons of orange juice, the juice of 4 lemons, the simple syrup and stir. The sangria will look like a cloudy purple color.
This is when you can add the brandy. I used about 1/4 a cup of EJ brandy but you can use however much you like.
This is also when I added in muddled fresh fruit like naval oranges, lemon slices and blood oranges. You can see the muddle method here.
For the best result, make the Sangria and cover it with foil and let it sit for 24 hours.
Yum!! Now you know my knockout Sangria recipe that I promise a few weeks ago. Let me know how it taste!
The Rest of the Menu:
– Bacon Wrapped Asparagus
– Mini Lasagna (from Damn Delicious)
– BBQ Chicken Sausage Stuffed Mushrooms
– Caprese Salad (from The Lady Olive)
– Thai Chili Steak Strips
– Cheese Plate
– Fresh Veggies
– Humus for dipping
– Tzatziki for dipping
– Sugar Cookies & Cupcakes
– Wine of all types
The menu was based of the idea of finger friendly foods that work for all types of taste buds. I hope you enjoyed the recipes and try them out for yourself. Let me know what you think about the Sangria in the comments.