October 31st and it’s advent aren’t just for kids. In fact two years ago tonight I bundled up to canvas homes close to us to determine which empty nesters were offering the best treats. Our neighborhood was at the ebb of transition, but we clung to tradition in memory of nights when little princesses and goblins filled a hay wagon to get from house to house.
Recognizing the dearth of trick-or-treaters (not ONE in contrast to years earlier when we were well stocked, even costumed for many) I was certain those with pumpkins glowing on the front stoops would be happy to hear the doorbell ring. While there was lots of good chocolate, the”best” treat was a glass of wine and sit-down in front of the fire with friends a quarter of a mile away.
One reads about the flavor profiles of pear, apple, clove, citrus and the like in descriptors of red wine. Why not add ingredients boldly and make a sangria? Enjoy this with company as you welcome the seasonal transition.
Sangria for Fall
1 bottle good quality (but doesn’t need to be the best) Pinot Noir – we’re trying to go “organic” – Whole Foods wine folks can make recommendations.
1/4 cup amber rum rum
1/4 cup Grand Marnier
1/4 cup Creme de Cassis (make your own!)
1/4 – 1/2 cup Brandy
Juice of one orange
1 cup thinly sliced apple and pear
2-3 cinnamon sticks
1 teaspoon whole cloves
1. Pour the wine into a pitcher that is large enough to hold all the ingredients.
2. Add the liquors and spices; stir to blend.
3. Add the sliced fruit. Let sit at room temperature for at least 2-3 hours. Cover and chill.
4. Serve over ice in a stemmed glass.