It’s September, which means summer is officially coming to an end.
While we all hate to see it go, it does just give us another reason to celebrate!
So why not celebrate the Lolita way, with a big sangria party!
I have a delicious sangria recipe (which uses my wine!) for you to try out:
Loltia’s Sparkling Summer Sangria
1 bottle Lolita’s Sparkling Aglianico (or your favorite sparkling wine)
1 cup coconut vodka (or to taste; can also use rum)
16 ounces mango juice
2 cups cranberry juice
1/2 cup each sliced strawberries, pineapple chunks, lemon and lime wheels, blueberries
Mix all ingredients and place in refrigerator overnight. Stir and serve. Serves 12.
The next question is: what do I serve with?
I have hosted quite a few sangria parties in the past. I like to make them laid back and casual, with lots of dancing of course! Because of this, I’ve had a few guests break some of my glasses.
To avoid breakage, I recommend acrylic pitchers and glasses for this event!
My acrylic pitchers are absolutely perfect for holding large amounts of sangria, and make it super easy to pour!
And don’t forget to get matching acrylic wine glasses! Coordination is key!
After you’ve picked out all the right drinking “accessories” it’s time to get cooking!
I have two favorite summer-time recipes, here they are:
Smoked Salmon Crudites with Herbed Cheese
36 small crudites wafers (available at a supermarket bakery or deli department)
Smoked salmon, cut into 36 1-inch squares
4 ounces cream cheese
1 tablespoon Greek seasoning (Cavender’s brand recommended)
36 thinly sliced red pepper slivers in 1-inch lengths
1. Mix seasoning and cream cheese.
2. Spread cream cheese over crudites.
3. Top with smoked salmon, capers, and red pepper slivers as garnish.
Steak with Blue Cheese Crumbles
30 Athens Fillo (Phyllo) Dough Mini Shells (available in the freezer section of supermarket)
2-pound flank steak
Crumbled blue cheese
1/2 cup Worcestershire sauce
1/2 cup soy sauce
1/2 cup olive oil
1. Marinate flank steak overnight in Worcestershire sauce, soy sauce, and olive oil.
2. Two hours before serving, defrost phyllo shells at room temperature and assemble on a platter.
3. Grill or broil steak 6 minutes per side or until center is pink. Slice across the grain in 1/3 inch slices, then slice again into 1-inch steak pieces.
4. Place one piece in each shell. Top with blue cheese crumbles and a sprig of arugula.
Can be served hot or cold. Serves 12
I would also suggest a salad and some fruit (maybe even a sorbet?) to keep things light!
Put together a playlist of summer-time hits to keep everyone is a fun, happy, summer mood! Enjoy dancing and laughing and having a great time saying good-bye to summer!
You might be having so much fun that you’ll forget the season is almost over!
Do you have a special sangria or summer recipe you’d like to share with me? I’d love to hear about it! Comment below and tell me! 🙂