Spinach, Pear and Pancetta Salad February 27, 2008

Ingredients
2 oz. Pancetta or Bacon (coarsely chopped)
1 Small Shallot (minced)
3 T. Olive Oil
1.5 T. Sherry Vinegar
1/2 t. Dijon Mustard
1.2 t. Fresh Thyme (finely chopped)
Salt and Freshly Ground Black Pepper
5 oz. Baby Spinach
1 Bosc Pear (cored and thinly sliced)
2 oz. Mild Goat Cheese (crumbled)

Method
1. Cook Pancetta or Bacon over medium high heat. Transfer to paper towels to drain.
2. Discard all but 1/2 T. fat from pan. Add shallot and stir over medium high heat until soft, 1-2 minutes. Remove from heat and whisk in oil, vinegar, mustard and thyme. Season with salt and pepper.
3. Put spinach and pear in a large bowl and gently toss with dressing. Crumble goat cheese on top and sprinkle with pancetta/bacon.

Sangria March 15, 2007

Ingredients
4 Bottles of Spanish Red Wine
1 1/2 C. Sugar
2 C. Brandy
2 C. Orange Juice
2 Oranges (Sliced)
2 Apples (Sliced)
2 Pears (Sliced)
1 Mango (Sliced)
1 Lemon (Sliced)
1 Lime (Sliced)
48 oz. Chilled Club Soda

Method
1. Stir together all ingredients except the club soda. Chill overnight.
2. Add wine mixture to glass, about 2/3 full, fill rest with club soda (or to taste)

I made this for our Tapas and Sangria shower, and it was fantastic and easy. It served about 10 people (a couple drinks each). I made the wine mixture in 2 large pitchers, and just added the club soda as we served it. You could add whatever fruit you have in the house, but there needs to be some sort of citrus in it. I used an inexpensive Spanish red wine and it turned out great. There wasn’t a drop left at the end of the party!