{"id":43214,"date":"2019-11-14T18:00:53","date_gmt":"2019-11-14T23:00:53","guid":{"rendered":"http:\/\/the2seasons.com\/?p=43214"},"modified":"2019-11-04T08:43:35","modified_gmt":"2019-11-04T13:43:35","slug":"winter-sangria","status":"publish","type":"post","link":"http:\/\/the2seasons.com\/?p=43214","title":{"rendered":"Winter Sangria"},"content":{"rendered":"

We have shared recipes for other sangrias here<\/a><\/span> and here<\/span><\/a> on the blog, and they were both made with white wine.\u00a0 This winter sangria is made with red wine, and with the addition of various fruits, it definitely has a more robust and wintertime flavor.\u00a0 We entertained some friends a few weeks ago with a “pilgrim meal.”\u00a0 One couple did the El Camino de Santiago last year, we did it this year, and the third couple is doing it next year.\u00a0 The menu I served was based on the foods that we ate as part of our evening meals while on our hike.\u00a0 You can read about it here<\/a><\/span>.\u00a0 We started the evening with this sangria served with melons wrapped in prosciutto.\u00a0 This was a common appetizer on the trail.\u00a0 The main course began with a pilgrim salad, which was the same in every place we ate one while in Spain.\u00a0 It was made up of lettuce, shredded carrots, canned corn, hard boiled eggs, tomatoes, onions, and canned tuna.\u00a0 For the dressing, they brought a bottle of olive oil and a bottle of vinegar.\u00a0 (I made a nice balsamic vinegar to go with our salads and skipped the canned tuna.) The pilgrim meals’ main course was plain meat, chicken or fish and potatoes, usually in the form of soggy french fries.\u00a0 So, I served\u00a0 marinated salmon, potatoes au gratin, and peas for the main course.\u00a0 Our dessert was delicious Spanish almond cake (recipe coming soon) served with ice cream.\u00a0 It’s also called Camino cake because it is served on the trail, often with breakfast.<\/p>\n

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