Amy LaBelle’s White Sangria
• 2 Bottles of LaBelle Winery Gewürztraminer Wine
• 6oz apricot or unflavored brandy
• 4oz triple sec
• 6oz Natalie’s orange juice
• 2oz simple syrup
• Sparkling soda water, for topping off glasses
Instructions: Combine all ingredients (except soda water) in a large pitcher or beverage dispenser. Add any fruit you’d like at this time; sliced lemons, limes, oranges. Chill sangria for several hours to ensure it develops its fruity flavor. To serve, fill glasses or goblets with ice. If you added fruit, spoon them from your mixture into each glass, then fill each glass 3/4 full with sangria. Top with a splash of soda water and enjoy!
3 cups all-purpose flour
2 tsp. baking powder
2 tsp. salt
1 cup hot water
1/3 cup vegetable oil,shortening or lard
In a large bowl, combine flour, baking powder and salt. Whisk briefly to combine.Add vegetable oil; stir until the mixture resembles coarse crumbs.Pour in warm water; stir to combine. Knead briefly with well-floured hands until mixture comes together into a craggy dough. Transfer dough from the mixing bowl to a well-floured work surface. Divide into 16 roughly equal portions. Roll out each portion into a ball; flatten slightly with the palm of your hand. Cover flattened balls of dough with a clean kitchen towel; let rest for 15 minutes to an hour.
Warm a heavy-bottomed skillet over medium-high heat. Lightly flour your worksurface and rolling pin; roll each dough ball into a circle (about 6" in diameter).Avoid stacking rolled tortillas on top of one another to prevent sticking. Instead, use a lightly floured sheet of parchment paper between each tortilla.
Transfer tortillas one at a time to the hot skillet. Cook for about 1 minute, untilsmall bubbles form on the top and brown spots form on the bottom. If it takes much longer than a minute to see golden brown spots on the bottom,slightly increase the heat. If the tortilla browns too much or too quickly, reduce the heat. Flip and cook the other side for about 30 seconds.
Remove from the pan and stack cooked tortillas. Loosely wrap in a clean kitchen towel; this will keep them soft, pliable and warm. Serve immediately or allow to cool for later use.
Tortillas can be stored for 2 - 3 days in the fridge in a plastic resealable bag. Before serving, wrap tortillas in a slightly-damp paper towel and microwave for 15 - 30 seconds. Tortillas can also be frozen for 2 - 3 months. To freeze, separate tortillas with sheets of parchment or wax paper and store in a zip-top freezer bag.
LaBelle Winery Churros
1/2 cups water
1/2 cups whole milk
8 Tablespoons unsalted butter
1/4 Teaspoon Sea Salt
1 cup all-purpose flour (we like King Arthur)
3 eggs, beaten
1 Teaspoon Vanilla Extract
Vegetable oil, for frying
1/4 cup sugar
1/4 teaspoon ground cinnamon
- To make the churro dough: Combine water and milk with the butter and salt in a saucepan and bring to a boil over high heat. Once butter is melted, using a wooden spoon, stir in flour. Reduce the heat to low, stir in vanilla, and stir vigorously until the mixture forms a loose ball, about 1 minute. Remove the dough from the heat and, while stirring constantly, gradually beat the eggs into the dough a little at a time. Continue to stir vigorously until the dough is slightly glossy. Let cool.
- Heat about 2 inches of oil in a heavy, high-sided pot over medium-high heat until the oil reaches 360 degrees F. Mix the sugar with the cinnamon and set aside.
- when cooled slightly, spoon the churro dough into a pastry bag fitted with a medium star tip. Squeeze a 6- inch strip of dough into the hot oil. Repeat, frying just a few at a time.Turn churros once, until golden brown, about 2 minutes per side. Transfer the cooked churros to a plate lined with paper towels to drain.
- When the churros are just cool enough to handle, roll them in the cinnamon-sugar
- Serve with Red Wine Chocolate Dipping Sauce into individual bowls or cups for dipping (see recipe at amylabelle.com)