Sangria Evening as a Dinner Party Idea

A Collection of Sangria Recipes to Impress at a Themed Party

© Jayne Elliott

Sep 28, 2009

A Sangria evening party is an great way to entertain guests in a relaxed and friendly way. This makes it an ideal event to meet new neighbours, celebrate seasonal festivities or just a party theme to have fun with friends.

To make the atmosphere feel informal, which is typical of Spain, serve the crudites before everyone sits down at the dinner table.

Spanish Sangria

Ingredients:

• 2 x 70cl bottles sweet red Spanish wine
• 5 fresh peaches, thinly sliced
• 1 lemon, juiced
• 4 tablespoons brandy
• 1 apple, sliced
• 1 lemon, thinly sliced
• 600ml soda water
• ice cubes to serve

Method:

1. Place the peaches in a large jug or punch bowl and add the wine, lemon juice and brandy. Allow to soak for two hours.
2. Before serving, add the apple and lemon along with the soda water and ice cubes.

Crunchy Crudites and Dip

Ingredients:

• 6 carrots
• 6 celery stalks
• 6 small or 3 large tomatoes
• ½ cucumber
• 8 radishes
• 1 small cauliflower

Method:

1. Top, tail and peel the carrots before cutting into sticks.
2. Wash and cut the celery into sticks.
3. Cut large tomatoes into four. If using cherry tomatoes use whole.
4. Cut the cucumber into sticks.
5. Wash, top and tail the radishes but leave these whole.
6. Cut the cauliflower into florets after washing.
7. Arrange on a plate leaving room in the centre for the dip.

Cottage Cheese and Yoghurt Dip

Ingredients:

• 225g cottage cheese
• 2 tablespoons natural yoghurt
• 2 spring onions
• 4 gherkins, finely chopped
• salt and black pepper
• dash of Tabasco sauce

Method:

1. Stir the cottage cheese until smooth and then add the yoghurt, mixing well.
2. Wash and trim the spring onions. Chop finely and add to the mixture along with the finely chopped gherkins.
3. Season to taste and add the Tabasco before giving it a final mixing.
4. Put in a serving bowl in the middle of the crudites.

Jayne's Chicken Catalan

As saffron is an expensive, although authentic spice of Spain, it is possible to use a drop of yellow food colouring in its place. Ground turmeric is another alternative but it does have a distinctive taste compared to saffron.

Ingredients:

• 6 small chicken breasts, skinned
• 6 tablespoons olive oil
• 3 medium onions, thinly sliced
• 2 cloves crushed garlic
• 450g long grain rice
• 2 tablespoons tomato puree
• pinch of saffron strands
• 1 litre boiling chicken stock
• 1 teaspoon sweet paprika
• salt and black pepper
• 100g Spanish chorizo sausage, chopped into chunks
• 1 green pepper and 1 red pepper, deseeded and sliced into rings
• 100g stuffed olives
• chopped parsley to garnish

Method:

1. Heat half the oil and fry the chicken until golden brown and half cooked through.
2. Add 1 more tablespoon of oil and cook the onions until they are transparent but not brown.
3. Add the garlic, the remaining oil, and the rice, stirring for a few minutes until the rice begins to colour.
4. In a separate pan mix the tomato puree and saffron into the boiling stock and add to the rice mixture.
5. Add the paprika, salt and pepper to taste, then bring to the boil, stirring constantly.
6. Add the chicken, sausage and peppers and press down well into the rice.
7. Cover and simmer for around 30 minutes until the rice is tender. Ensure it is stirred at intervals.
8. Towards the end of cooking add the olives and adjust the seasoning if required.
9. Transfer to a large serving dish which has been warmed and sprinkle with chopped parsley. Serve immediately.

Spanish Caramel Custards

This is a tasty dessert but it is vital that the cook does not take their eyes off the caramel once it begins to turn brown as it burns very easily.

Ingredients:

• 1 orange
• 600ml milk
• 4 eggs
• 75g caster sugar
• 6 tablespoons granulated sugar
• 6 tablespoons water

Method:

1. Preheat the oven at 150 Degrees Celsius.
2. Wash and dry the orange, then take off the rind and place the milk and rind into a saucepan and allow to infuse over a low heat.
3. Beat the eggs and sugar together in a bowl and strain over the milk, beating lightly to mix.
4. Half fill a roasting pan with water and put in the oven.
5. To make the caramel put the sugar and water in a saucepan and heat until the sugar has dissolved.
6. Pour the caramel into individual souffle dishes and leave for about 2 minutes to set.
7. Pour the egg and milk mixture on to the caramel in the moulds and place in the roasting tin. Cook until the custard is set – usually about 40 minutes to one hour.
8. Cool for at least three hours, then chill.
9. Serve by turning the custards on to a plate decorated with orange segments.

A Sangria evening is excellent entertainment

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