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August 2004 Issue
Spanish Food for a Hot Month
by J. Sinclair
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I don't know about you, but when the weather gets warm, I'm not in the mood for a hearty meal. Instead, I find myself into nibbling and enjoying my meal in bites. If you're anything like me, you're going to enjoy this article!

Why's that? It's simple. I'm going to be presenting some of my favorite Spanish appetizers, or tapas, with you ... along with a great recipe for sangria to be enjoyed with all of it. Spanish food is perfect for warm summer months. It takes full advantage of a wide array of spices and peppers, yes, but it also tends to be highly flavorful and takes advantage of fresh produce and fruit. Now if that doesn't sound like a great idea for a weekend party, I don't know what is!

Set up your tapas party in the backyard and make sure that you have plenty of seating and some pitchers of iced tea and lemonade available for those not interested in the sangria. Make sure you have shaded seating available by either placing chairs under a canopy of trees or market umbrellas. Of course, if the weather doesn't cooperate, you can always move the event indoors and opt for a brightly colored flower arrangement and some woven blankets tossed around for added festivity. Wherever you decide to have your get together, try to include some Latin salsa music and the like to set a perfect party mood!


Simple Sangria

Sangria is simply made by combining wine with fruit and fruit juice. Since it's a mixed drink, don't opt for an expensive wine and instead choose something that will blend nicely with the fruit flavors.
  • 2 bottles burgundy
  • 2/3 cup sugar
  • 2/3 cup lemon juice
  • 2 ounces Triple Sec
  • 4 ounces brandy
  • 2 oranges, thinly sliced
  • 2 lemons, thinly sliced
Combine the first five ingredients and chill well. Add the fruit just before serving.
  • Yields: 8-12 servings
  • Preparation Time: 5 minutes, plus chilling time

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