1 t honey
1 C Greek yogurt
2 T fresh mint leaves, minced
1/2 medium size fresh cantaloupe melon, cut crosswise into (1/8")slices, then cut to 2" pieces.
1 lb. (approx.) fresh cucumbers (or 1 large English hothouse), sliced into very thin medallions
5-6 fresh scallions, sliced thinly on diagonal, with white part & about 1 " of the green.
Method: In a small bowl, mix spices, honey and stir in 2 T of yogurt to dissolve honey, then add remaining yogurt and mint. Spread yogurt mix on a large flat serving plate, coating the entire bottom plate. Starting around the perimeter, lay slices of cucumber and melon, alternating each, arranging concentrically until a flower-like assembly is formed at the center. Sprinkle the scallions over the top and serve immediately with fresh mint sprigs and/or scallion greens as a garnish.
1 bottle of Spanish red wine, such as Rioja, Tempranillo or Garnacha
1 lemon, sliced into thin disks (1/8"- 1/4")
1 orange, sliced into thin disks (1/8"- 1/4")1/2 cup brandy
2-4 fresh peaches, stoned, sliced into wedges
No sugar!
1/2 C brandy
1/2 C Cointreau
1/2 C (or to taste) orange juice (fresh-squeezed, otherwise, 'not from concentrate' juice)
Method: Slice citrus into 1/4" round slices. Cut peaches in half to remove pit, then cut into 3/4" wedges. In a large pitcher or jug, combine all ingredients. Refrigerate overnight. Serve chilled. (Serve with plain seltzer water or Cava (Spanish 'champagne') on the side, for those that like their Sangria sparkling.) Enjoy!