French twist pockets & sangria

sangria

Photo by Heather Hurd - May 2008

With the beginning of football season, it’s great to have easy recipes on hand for great tasting food that can be enjoyed while watching the big game.  For a European twist on the classic football food, try these great recipes.

French Twist Football Pockets are a great, handheld snack with a sophisticated taste.  Sangria offers a fantastic option for anyone who isn’t a fan of beer.

French Twist Football Pockets
1-1/4 pounds lean ground pork
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/2 large onion, chopped
1/2 teaspoon salt
1/2 stalk celery, chopped
1/2 bay leaf
1-1/2 cups water
2 baking potatoes, peeled and cubed
1 (15 ounce) package refrigerated pie crusts
milk for glaze

To make a batch, first set out the crusts to bring them to room temperature (about 15 minutes) and heat the oven to 375 degrees.

In a large saucepan, mix together the ground pork, cloves, cinnamon, onion, salt, celery, bay leaf and water. The water will help break up the raw pork. Simmer over medium-low heat for about 3 hours, or until the water has evaporated. Remove from the heat and discard the bay leaf.

Towards the end of the pork cooking time, place the potatoes into a separate saucepan and fill with enough water to cover. Bring to a boil and cook until tender, about 10 minutes. Drain and mash potatoes. When the pork is done, stir the mashed potatoes into that pan until evenly blended.  Let filling cool completely.

One at a time, place each crust on lightly floured waxed paper and use a floured rolling pin to flatten it slightly into a 10-inch circle. Use a biscuit cutter to cut seven 4-inch circles from the dough, then reroll the dough scraps to get 3 more dough circles.

Spoon 1 tablespoon of filling onto half of each circle, leaving about a 1/2-inch margin at the edge. Use your fingertips to moisten the edges of the dough with water, then fold the uncovered half of the dough over the filling and press the edges together to seal. Crimp the edge with a fork, then transfer the turnovers to a lightly greased baking sheet and poke each one twice with a fork for vents. Brush each one with milk, then bake for about 25 minutes or until golden brown. Transfer to a rack to cool. Serve warm or at room temperature. Makes 20 small turnovers.

Sangria
1 lemon
1 lime
1 orange
1 1/2 cups raspberry liqueur
1/2 cup white sugar
1 (750 milliliter) bottle dry red wine
1 cup orange juice
4 cinnamon sticks

Keep fruit well chilled.  Combine room temperature liqueur, wine, juice, and cinnamon sticks in a large glass pitcher or serving bowl.  Slowly stir in sugar.  Slice the lemon, lime, and orange into thin rounds and place on top.  Chill in the fridge for at least two hours to let them flavors meld.  Serve with a large ladle to make sure each glass gets some fruit.

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More to read:
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City style: Washington, DC
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  1. […] More to read: Readjusting after vacation Football food with European flair Portuguese red wines City style: Washington, DC […]



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