Wild Northerner Magazine Summer 2017 - Page 36

Northern Kitchen

Well friends, we finally made it. I know it was touch and go there for a bit, but I think it’s safe to say that summer is finally here. Finally.

I firmly believe that summer makes the North more social. Clothes are breezy, days are longer, schedules are relaxed, vacation time is abundant. Everyone seems to have a bit more time to stop by, free up an afternoon, or finally spend that overnighter at the camp. It’s a beautiful thing.

I love the shift to barbecues, patios, decks, and docks. Cook and eat outside? Oh yes. Relax with a drink and a view? Absolutely. Let an afternoon drift into evening, then cozy up with a sweater around a fire? Seriously, let’s do this.

Summer food is delicious, but let’s be honest, summer cocktails are just as glorious. It’s great to have a standby dish that you can bring to any summer potluck. It’s also great to have a standby drink that’s easy to make, easy to bring, and easy to share.

The Lumberjack and I always have a stash of homemade wine in the basement. And when I say stash, I mean a selection that might rival the Lively LCBO. I think it’s a throwback to his Italian heritage, and it’s saved us a bunch of coin and time over the years. The issue- if there ever was an issue with a stockpile of homemade wine- is that the red was gathering a lot of dust in the summer months. It’s not usually the first choice for a refreshing beverage after a hot day in the sun! But then one night at a Mexican restaurant, it struck me. All the wine needed was a little fiesta. If red wine during summer is the question, sangria is the answer.

I tried to think of a really great story that started with a pitcher of sangria. Trouble is, I can’t seem to remember the ending. That alone should be a good enough reason for you to try out this recipe.

Summer sipping


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