Summer calls for summer food, and summer food calls for summer wines -- wines that are light, chilly, and not too serious, so that they leave you light and chilled, too. And -- surprise -- this includes red wines. Chilled red wine? Of course. It's summer, and it's too darn hot for stuffy rules.
This cranberry cocktail is a swirl of favorite flavors: maple syrup, brown sugar, vanilla, and red wine. Serve it with a stirrer beaded with poached cranberries. Our Santa clip art is affixed to a sphere of honeycomb paper and topped with his signature hat.
Get the Santa Swizzle Sticks Clip Art.
If you are preparing this recipe in August or September, use fresh plum tomatoes, which are at the height of their season then. Cut them into large pieces, and run them through the food mill just as you would canned tomatoes. Slow cooking will allow the skin to melt into the sauce. For canned tomatoes, Mark likes to use Italian plum tomatoes from the San Marzano Valley.
The syrupy glaze on these barbecued drumsticks results in a tangy, caramelized coating. We slow-grilled the chicken over medium heat to prevent flare-ups from the dripping sauce. Green-Cabbage Coleslaw makes a crisp side dish.