The "Liquid Muse" Makes Sangria: kasa.com
For the last 300 years, Santa Fe, New Mexico has been home to an annual celebration called "Las Fiestas," which commemorates the Spanish taking back the city of "holy faith" from the Native Americans. Where ever one may stand politically regarding the nature of the celebration, it is a local tradition chock full of music, dancing, parades and traditions typical of the area. Las Fiestas kicks off with the burning of Zozobra (or "Old Man Gloom"). Zozobra is a paper mache doll the height of a telephone pole. At dusk, on Thursday night, the festivities begin...In a Southwestern style pagan ritual, "Gloomies," or mini devil-like Zozobra followers, dance around him in a sort of worship. These represent the evil spirits and bad energy that has taken place throughout the last year. Soon, however, the fire dancers come out, carrying torches, representing the demise of all that is negative, and set Zozobra on fire! Over a loud speaker, the doll groans as the flames consume it, and the crowd cheers, letting all the bad feelings, experiences and pain from the last year go up in smoke with Old Man Gloom.The rest of the weekend is filled with traditional music, New Mexican dancing, a Conquistador Parade (which usually also has a healthy contingency of "low rider" cars trailing at the end) and a pet parade, in which local children can show off their furry friends and throw candy to the crowds. Of course, there is also a glut of at-home entertaining... which is where The Liquid Muse comes in! I am the Spokesperson / Brand Ambassador for Sutter Home Wine and Fre Alcohol-Removed Wine, so I created these "Cinco Sangrias" to help you sip away the gloom of the last year, whether you are a Santa Fean or living anywhere in the world. Join us in our celebration... Que Viva!! Otoño RojoRecipe created by Natalie Bovis, The Liquid Muse2 bottles Sutter Home Sweet Red¼ cup raw sugar¾ cup water¾ cup brandy2 oranges cut into chunks½ cup almond slivers3 whole clovesGarnish: 1 lemon, sliced into wheelsBring sugar and water to a boil in a medium sized saucepan, stirring constantly. Reduce heat and add almonds, cloves and oranges. Simmer for 10 minutes. Add brandy, remove from heat and cool. Strain into a large pitcher or punch bowl, discard almonds and cloves. Garnish with sliced lemon wheels. Party On PunchRecipe created by Natalie Bovis, The Liquid Muse2 bottles Fre® Alcohol-Removed White Zinfandel1 cup green tea1 ½ cups peach juice (or peach nectar)½ cup freshly squeezed lime juice½ cup raw sugar1 dozen raspberriesDissolve raw sugar into 1 cup boiling green tea, let cool. Add juices and Fre® White Zinfandel into a pitcher or punch bowl. Let chill at least one hour. Just before serving, drop a few raspberries into each glass, fill with ice and sangria punch.Sparkling Sangria CoolerRecipe created by Natalie Bovis, The Liquid Muse2 bottles Sutter Home Bubbly (or Fre Alcohol-Removed Brut)A variety of seasonal summer fruits (in this case: peaches, plums, strawberries)½ cup citrus vodka¼ cup orange liqueurFresh mint sprigs for garnishMarinate chopped fruit in vodka and orange liqueur for at least 3 hours. When ready to serve, spoon a little fruit mixture and juice into each glass. Add ice, then fill with wine. Garnish each glass with a sprig of fresh mint. Allegria SangriaRecipe created by Natalie Bovis, The Liquid Muse2 bottles Sutter Home Red Zinfandel2 apples, diced, skins on2 bosc pears, diced, skins on1 cup red grapes, halved, skins on1 cup pear nectar½ cup lemon juiceMarinate the diced apples, pears and cut grapes in lemon juice and pear nectar for at least 3 hours in the refrigerator. When ready to serve, spoon a little fruit mixture and juice into each glass. Add ice, then fill with wine. Tropical SangriaRecipe created by Natalie Bovis, The Liquid Muse2 bottles Sutter Home Sauvignon Blanc½ cup light rum¼ cup raw sugarchopped pineapple and mango2 cups pineapple juice garnish: Coconut-rimmed glass¼ cup simple syrup or grenadineshredded coconut To rim glasses: Pour some grenadine onto a plate and dip the rims of the wine glasses into the sticky liquid, then onto a plate of shredded coconut. Set aside.To make the sangria: Marinate chopped fruit in sugar and rum for at least 3 hours in the refrigerator. When ready to serve, spoon a little of marinated fruit mixture and rum liquid into each coconut-rimmed glass. Fill with ice, then wine.