Tuesday, April 15, 2014

Pear and Raspberry Sangria

Now that the days have gotten longer and the weather is turning to sunny skies, outdoor brunches and trips to the beach are a real possibility again! I don't know about you, but eating and drinking outdoors is SERIOUSLY one of life's biggest pleasures.

To kick off the season, we decided to put together a cool and refreshing sangria! This sangria is made with Riesling which, like most white wines, tends to have a range from mildly dry to sweet. The bottle I used (Chateau St Michelle) is closer to the dry end of the spectrum since we're adding so much delicious ripe fruit, but don't worry about this too much! Any Riesling wine will work fine. If you can't find a bottle of Riesling, substitute with Sauvignon Blanc, blush wine or even a sparkling wine like Prosecco!
Pear and Raspberry Sangria
1 bottle of white wine (Riesling, Sauvignon Blanc, Prosecco, etc)
1 can of pear slices in syrup (mine was 15.25 oz)
1 pear, chopped into small pieces
1 cup frozen raspberries 

1. Open can and pour syrup into the bottom of a pitcher. Cut the pear slices into small chunks and add to syrup along with the fresh pear. Stir to combine ingredients. Add entire bottle of wine to this mixture and then chill for several hours.
2. Before serving, add cup of frozen raspberries and stir. Pour over ice and enjoy!

Note: If you use a sparkling wine, you won't want to add the wine in Step 1 so that you preserve the bubbles. Prepare the pear mixture as described in Step 1, chilling the pear slices and fresh pear in the syrup only. Once you're ready to serve, pour the very chilled bottle into the mixture and proceed with Step 2.

Contributor Post by: Alyssa + Carla
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Monday, April 14, 2014

diy: glitter and clay earrings

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We love love working with clay and have loved working with Premo Clay on these earrings. This stuff is so versatile and easy to use. The perfect crafting medium. But, seriously. I've made so many jewelry pieces with clay and they all look so different yet, they all look great!
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To make these earrings you will need some Premo Clay, some glitter, 2 earwires, and some extra wire or 2 eye pins. Either will do. You will also need some jewelry pliers. Preheat your oven to 275 degrees.
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Start by mixing some glitter with a little bit of clay. Use as much or as little as you would like.
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I ended up adding three more rounds of glitter to get it mixed thoroughly.
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Take your eye pin and bend it into a teardrop shape with your pliers.
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Take a little bit of clay and fill in the empty space in the teardrop.
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Bake in the oven for 30 minutes.
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Attach the earwires to the clay/wire pieces. If the earrings don't lay correctly, use a jump ring in between the two.
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Follow Polyform Crafts!

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Sunday, April 13, 2014

Fried Zucchini and Squash and Roasted Tomato Arugula Salad

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I've never been a fan of vegetables. But, that changed the day I made this dish. It's the type of dish you want to eat outside on the patio with friends and the sun shining down on your face. It leaves you full without being too heavy. It's essentially just fried vegetables, but the salad on top with the roasted tomatoes and balsamic dijon mustard dressing take it to another level.
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Fried Zucchini and Roasted Tomato Arugula Salad with Balsamic Dijon Mustard Dressing
For the tomatoes:
2 cups tomatoes
1/4 cup extra-virgin olive oil
1/4 teaspoon salt
freshly ground black pepper
4-5 cloves garlic, chopped

Heat oven to 400°F.
Cut the tomatoes in half and place in a large bowl. Chop the garlic and add to the bowl of tomatoes. Mix in the salt, pepper, and olive oil. Toss together and spread evenly onto a foil lined baking sheet. Cook for 20 minutes.

For the dressing:
1/4 cup balsamic vinegar
1 1/2 teaspoons dijon mustard

In a saucepan, bring the balsamic vinegar to a boil. Reduce for 3 minutes.
Remove from heat and place it in a separate bowl. Whisk in the dijon mustard and set aside.

For the Zucchini and Squash:
1 zucchini
1 banana squash
Feta cheese
2 cups panko
1 egg
2 teaspoons salt
1/4 teaspoon pepper
olive oil

Heat the oil in a large frying pan.
Place the panko, salt, and pepper in a deep dish. Whisk the egg in a separate deep dish.
Cut the zucchini and squash lengthwise into 1/4 inch pieces. Dip each piece into the egg. Be sure to let the excess drip off. Place the zucchini or squash into the panko crumbs. Place the zucchini and squash into the frying pan and cook for 3 minutes on each side.
Toss the arugula, tomatoes, and feta cheese together with the balsamic vinegar dijon dressing. Place on top of the fried zucchini and squash and sprinkle with extra feta cheese.

Contributor Post by: Nikole
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