Tag Archives: thanksgiving

Apple Sangria

Apple Sangria

This fall, I’ve been obsessed with apples and have been enjoying them more than I ever have before. I’ve found myself trying to incorporate them into as many different recipes as possible, but this recipe for Apple Sangria might just be the best idea I’ve had yet. I created this recipe two weeks ago for Thanksgiving dinner at my sister-in-laws house. Most guests would typically show up with dessert or an appy to share, but not me. I’m the family member that shows up with three jugs of sangria. Some would argue that that might make me the favourite 😉 I brought a tomato zucchini casserole to share, as well, but the sangria was the star for sure.

Typically from Spain or Portugal, sangria is usually made with red wine, a sweetener, cut up fruit and finished with a splash of brandy. For this recipe, I decided to use the same basic method, but used white wine instead. I also added a couple little extras to change things up a bit. When you go to make this (and I promise, you’ll want to) you don’t need to spend a lot on the bottle of wine. You’re going to be playing around with it, so just choose something that’s inexpensive, but that you still enjoy the taste of. Also, sangria takes time to allow the flavours to blend together. I like to leave it for at least 24 hours, but 48 hours is even better. I hope you enjoy it 🙂

2 apples, sliced

1 handful of fresh sage

1 bottle of white wine (I used Sauvignon Blanc)

1 Cup apple juice

1 oz brandy

1 Cup sparkling wine

In a large pitcher, toss in the apples and sage. Add the white wine and apple juice and gently stir it all together. Cover and refrigerate for at least 24 hours. Just before serving, gently stir in the brandy and sparkling wine.

This week I’ll be sharing this recipe at the Fiesta Friday blog party and Fabulous Foodie Fridays. Join me in checking out some truly delicious recipes.


Roasted Brussels Sprouts with Maple Mustard Sauce

With fall now upon us (the weather sure didn’t miss a beat there)  and thanksgiving just two weeks away, I’ve been making more of the hearty comfort foods that the season brings. One of the things I’ve been playing around with is brussels sprouts. Lets face it, they really aren’t loved by  a lot of people. Usually it’s the carrots, broccoli and yams that are the stars of the season. Growing up, my family never had brussels sprouts because my mom didn’t like them. It wasn’t until I met my husband that I first tasted one. In my husbands family, the boiled or steamed brussels sprouts are on the table for every big family dinner. And like them or not, we all have to put at least one on our plate. It’s tradition. This is my attempt to make brussels sprouts a bit more palatable to those who detest them and a bit more welcome on our family’s dinner table.

Here are a couple of tips learned along way:

Look for sprouts with tightly packed leaves that haven’t started to yellow.

The smaller the sprout, the better the flavour

The sprouts will start to turn bitter shortly after they’re harvested, so use them as soon as you can after buying them.


3 Cups Brussels sprouts

2 Tbsp Extra virgin olive oil

salt and pepper to taste



1/4 Cup Shallots, minced

1 tsp thyme

2 tbsp White wine vinegar

2 tbsp spicy mustard

1/4 Cup Maple Syrup


Preheat oven to 375 degrees farenheit.

Trim and clean brussels sprouts. Cut in half lengthwise and toss with olive oil, salt and pepper. Spread the brussel sprouts evenly over a baking sheet and then bake for 25 – 30 minutes until tender.

While the brussel sprouts are cooking you can prepare the sauce. Whisk together the mustard and maple syrup. Set aside.

Heat 1 tbsp of extra virgin olive oil in a small pan. Add in the shallots and thyme and saute until they begin to soften, about 5 minutes. Stir in the white wine vinegar and cook until it has mostly evaporated. Add the maple syrup mixture to the pan and stir to combine. Cook for about 5 minutes more, until heated through. Once the brussel sprouts have finished cooking, toss them gently with the sauce. Serve immediately.




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