One 750-ml bottle Sauvignon Blanc
½ cup St-Germain elderflower liqueur
½ cup sugar, preferably superfine
10 ounces fresh strawberries, hulled, halved if large
2 ripe plums, preferably yellow, pitted and cut into thin wedges
2 nectarines, preferably white, pitted and cut into thin wedges
1 cup green or red seedless grapes, halved if large
- In a large pitcher, combine the wine, elderflower liqueur, and sugar and stir to dissolve the sugar. Add the strawberries, plums, nectarines, and grapes.
- Using a vegetable peeler, remove the zest from the lemon, trying to avoid the white pith that lies beneath the yellow skin. Add the zest to the pitcher. Squeeze and strain the lemon juice and add to the pitcher. Cover and refrigerate for at least 2 hours, or, preferably, overnight.
- Pour the sangria into ice-filled glasses, making sure that each serving includes some fruit. Serve immediately.
Tuna Ceviche with Chili, Pepper, Lime and Soy
Vegetable oil, for frying
6 garlic cloves
1/3 cup fresh lime juice
1 red jalapeno chili, finely chopped
1 tablespoon coconut milk
1 tablespoon light soy sauce
1 (packed) tablespoon grated palm sugar
2 drops toasted sesame oil
1 lb Ahi Tuna, Cut into 2cm cubes
2 small firm but ripe avocados, pitted, peeled, cubed
2 tablespoons fresh small basil leaves
2 tablespoons fresh small mint leaves
- Heat the oil in a large wok over medium heat.
- Using a mandoline, very thinly slice the garlic and shallots.
- Add the garlic to the hot oil and fry for 1 minute or until crisp and golden.
- Using a mesh spoon, transfer the fried garlic to paper towels to absorb the excess oil.
- Repeat with the shallots.
- Stir the lime juice, chili, coconut milk, soy sauce, palm sugar, and sesame oil in a large bowl to combine.
- Add the Tuna and let stand for 15 minutes, tossing occasionally, or until the lime juice begins to "cook" the outer edges of the Tuna and the outside becomes a white color.
- Using a slotted spoon, remove the Tuna from the marinade and arrange in the center of 4 serving plates, dividing equally.
- Top with the avocado, basil, and mint leaves.
- Drizzle with the marinade.
- Sprinkle with the fried garlic and shallots and serve immediately.
Check out Curtis Stone at the Los Angeles Food and Wine Festival taking place in downtown Los Angeles August 22 – 25th - http://www.lafw.com/