Raspberry and sweet tea sangria
Quench your thirst with this refreshing twist on traditional sangria. For the sweetest flavor, prepare a day in advance to give the raspberries enough time to macerate.
(Makes 8 or more servings)
- 6 cups white or green tea (sweetened to taste)
- 1 bottle white wine (750 ml)
- 2 cups fresh raspberries
- Mint leaves
- In a large pitcher, mix the cooled tea with the wine.
- Carefully add the raspberries.
- Let the mixture sit in the fridge for at least 8 hours or overnight.
- Garnish with mint leaves and serve cold with ice cubes.
And there you have it—your new summer staple for those days by the pool!
Mouth-watering oven-baked BBQ ribs
No matter which method you swear by when it comes to cooking ribs—boiling, grilling, smoking—give your oven its chance to shine. You won’t be disappointed by these fall-off-the-bone ribs, which cook for 4 to 6 hours to achieve flavor perfection. You can prepare them ahead of time and reheat them on the grill for a few minutes before serving.
Keep in mind that ribs are traditionally served dripping in BBQ sauce, so don’t be surprised if a guest or two ask you for some. It’s not a crime, but as the chef, it’s up to you to politely insist that everybody taste at least one of your perfectly seasoned ribs before cracking out the bottle.
(Makes 8 servings)
• 1/3 cup salt
• 1/3 cup paprika
• 1/3 cup chili powder
• 2 tbsp. garlic powder
• 2 tbsp. onion powder
• 2 tbsp. dried thyme
• 2 tbsp. dried oregano
• 2 tbsp. dried basil
• 2 tbsp. ground pepper
• 1 tsp. cumin
• 1 tsp. Cayenne pepper
• 6 to 8 lbs. back ribs (about 1/2 rack per serving)
1. The day before, mix all of the dry ingredients together with an electric mixer. Spread the dry rub on the fleshy side of the meat, pressing down firmly to ensure everything sticks. Place the ribs in a resealable plastic bag and refrigerate overnight.
2. Preheat oven to 275 °F. In a large roasting pan, spread the pieces of meat out in a single row. Carefully cover with aluminum foil, making sure the ribs don’t stick to the foil too much.
3. Bake for 4 to 6 hours, or until the meat easily falls off the bone. If you plan on serving the ribs later, cut the rack into individual pieces so that they’re easier to warm up on the grill.
Cooked ribs can be stored in the refrigerator for up to 3 days.
A barbecue with a lid is best for cooking this easy side dish. If yours doesn’t fit the description, you can turn over a large metal bowl and place it on the grill to create a dome over the mushrooms. This recipe is best prepared in advance; the stuffing can last up to 24 hours in the fridge.
(Makes 16 servings)
- 16 medium-large white button mushrooms
- Vegetable oil
- 10.5 oz. ground sausage meat (Italian or other)
- 1 onion
- 2 celery sticks
- 1 garlic clove
- Salt and pepper
- 10.5 oz. thinly sliced cheese (choose a flavorful variety that melts well like Gruyere, cheddar or Emmental)
- Carefully cut off the mushroom stems. Heat a small amount of vegetable oil in a skillet and brown the sausage meat. Finely chop the onion, celery, mushroom stems and garlic and cook with the sausage for 5 to 7 minutes, or until the meat is cooked through and the onions are translucent. Season with salt and pepper to taste.
- Once the mixture has cooled, stuff the mushrooms and cover each one with a slice of cheese.
- Preheat the barbecue to medium heat. Place the mushrooms on the grill and close the lid (or cover with a large metal bowl). Cook for 6 to 8 minutes until the mushrooms are nice and tender and the cheese has melted. Serve as an appetizer or a side dish.