Monday, February 4, 2013

SRC Reveal: Connor's Cooking

It's time for the February Secret Recipe Club. Woohoo! Meet Raina of Connor's Cooking who loves cooking and baking for friends and family. She writes, "Sometimes it's a hit and sometimes it's a miss, but being in the kitchen is one of my favorite ways to spend my time." You gotta love a gal who admits to kitchen flops.

Raina and I had crossed paths last year when she was assigned to my blog - in August - and whipped up some hoecakes based on my family's tradition of hoecakes for Presidents' Day. But this was my first time exploring her culinary creations.

Not edible, but I love that she has a recipe for Oobleck on her blog. While you can't ingest oobleck, it is fun, fun, fun; it's a slime that has properties of both liquids and solids. Though I didn't have a chance to make it this month, I have before. The boys love it. Click for Raina's slime recipe: here.

When I was searching for something to cook for the SRC, I was enamoured with every single one of her recipes in her 'alcoholic beverages' tag. I really wanted to whip up a batch of her Rhubarbaritas. But, unlike other people who seem to have a stash of rhubarb in their freezer (green with envy over here!), I cannot keep rhubarb for longer than the season. We eat it all! And our growing season here on California's central coast is brief. I also liked her Orange-Julius, Adult-Style. But the recipe that won out and inspired me this month was her Sangria. I've made sangria before; I made a jug of Cherry-Chardonnay Sangria as liquid courage during our adults only kickball tournament last summer. So, I went with that. I just winterized Raina's creation a little bit, serving it warm and changing the fruits with what was in season...


1 bottle red wine
2 C water
1 C vodka
1/2 C raw sugar
1 C water
1 orange; sliced into thin slices
1 lemon; sliced into thin slices
1 pear; cut into chunks
1 C blueberries
1 C cranberries

In a small pan, bring sugar and water to a boil. Place all the fruit in the syrup. Place the wine and water into a large souppot and bring to a simmer. Add the fruit and simmer for at least 20 minutes. Turn off heat and let steep for 30 minutes to an hour. Add in the vodka and rewarm the drink. Spoon into mugs and serve warm.

Though you can't see all the yummy fruit in the photo - sorry, I should have used a clear mug! - this was fantastic. And all that boozy fruit at the bottom of the drink was my favorite part. Thanks, Raina, for the inspiration.

8 comments:

  1. Lovely! This looks so warming and delicious for a chilly day. :)

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  2. I need warm sangria too! Great idea!

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  3. Lovely pick for this month's SRC.

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  4. Love the idea of a warm sangria, perfect on a cold winter night.

    If you haven't already, I'd love for you to check out my SRC entry Lemon Almond Biscotti.

    Lisa~~

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  5. What a great pick! I love the idea of making a warm sangria... it sounds like it would come out sort of like a fruitier version of mulled wine.
    (And, as someone who is obsessed with rhubarb and who does keep a stash in her freezer during the off-season, I've totally bookmarked that Rhubarbarita for my next party. That sounds awesome!)

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  6. yes! making this-- love the idea of warm sangria!

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  7. Oh, wow..after 2 feet of snow yesterday, this would the perfect tummy and soul warming drink by the fire. It looks and sounds delicious...fantastic choice!

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