Homemade hollandaise sauce has been on my bucket list since forever, but since I didn’t have a blender other than the magic bullet, I was out of luck to give it a try. But I recently made an investment on a gorgeous looking blender so I immediately went searching for hollandaise sauce recipes.
2 Honeycrisp apples One 750-milliliter bottle unoaked Chardonnay 1/3 C. peach Schnapps 1/4 C. pisco 1/4 C. honey 2 oranges- 1 quartered 1 lemon – quartered 1 lime – quartered 2 cinnamon sticks 2 quarter-size slices of fresh ginger 3 whole cloves 2 T. sugar 1/2 t. ground cinnamon Ice Club soda Mint sprigs – for garnish
Peel, core and chop one of the apples. In a bowl, combine the Chardonnay, Schnapps, pisco and honey. Add the quartered orange, the lemon, lime, cinnamon sticks, the chopped apple, ginger and cloves and refrigerate at least 4 hours.
Strain the sangria into a pitcher. Peel, core and finely chop the remaining apple. Peel, section and chop the remaining orange. Mix the apple and orange in a bowl.
On a small plate, blend the sugar and cinnamon. Moisten the rims of wine glasses and dip in the cinnamon sugar to coat. Fill the glasses with ice. Pour in the sangria until three-quarters full. Top with a splash of club soda. Garnish with a spoonful of the chopped apple and orange and a mint sprig.
If the thought of going cold turkey is too much, try eating meat in moderation. There’s a middle path where the essence of meat is respected but it’s not the sole focus of the dish. Try these 5 classic, almost meatless recipes.