The Spirit World

It has been hot here in the Northwest - not as hot as some areas of the country but very hot for those of us with webbed feet!

On Monday I had a little gathering at my house and found the perfect beverage to serve. Light and refreshing, and best when prepared several hours ahead, Cucumber Pimm’s Sparkling Sangria was a hit! Doesn’t the name just sound refreshing? It’s really just a fancy version of Pimm’s Cup and made in a batch large enough for a small group.

Cucumber Pimm’s Sparkling Sangria

from Sangria: Fun and Festive Recipes

• 1 1/2 cups sliced English Cucumbers
• 1/2 lemon, sliced
• 1 orange, sliced
• 4 oz Pimm’s No.1
• 2 oz fresh orange juice
• 1 Tbsp. sugar
• 750 ml bottle sparkling wine, chilled
• Ice

In a large (at least 2 quart) glass pitcher, combine the cucumber, lemon slices, orange slices, Pimm’s, orange juice and sugar. Stir until the sugar has dissolved. Refrigerate for at least 2 hours.

When ready to serve, slowly add the sparkling wine, stirring gently. Fill highballs or wine glasses with ice and slowly pour sangria over the ice, allowing cucumber and citrus slices to fall into the glass.

Also over the weekend, a concert at Ste. Michelle Winery was on the schedule and the following recipe was on the menu. I always pack a fun picnic for the concerts, focusing on finger food and offerings that pack and travel well. This shrimp appetizer is the perfect light bite for a hot night and will pair well with the sangria.

Seared Shrimp in Endive Leaves with Parsley Sauce

Recipe courtesy Giada De Laurentiis

• 12 ounces uncooked large shrimp, peeled and de-veined
• 5 teaspoons extra-virgin olive oil
• Salt and freshly ground black pepper
• 3 teaspoons fresh lime juice
• 1/4 cup lightly packed fresh Italian parsley leaves
• 1/4 cup low-fat sour cream
• 1/4 cup low-fat yogurt
• 3 tablespoons chopped fresh chives
• 1/4 cup finely chopped fresh tarragon or 1 tablespoon finely chopped fresh thyme leaves
• 2 tablespoons drained capers
• 2 heads Belgian endive

To make the shrimp salad: Toss the shrimp with 1 tablespoon of oil in a large bowl to coat. Sprinkle with salt and pepper. Heat a heavy large non-stick skillet over medium-high heat. Sauté the shrimp until they are just cooked through or pink, about 1 1/2 minutes per side. Transfer the shrimp to a plate and toss with 1 teaspoon lime juice. Cool completely. Cut the shrimp into small cubes.

To make the parsley sauce: Blend the parsley, sour cream, yogurt, and remaining 2 teaspoons lime juice in a food processor until the parsley is finely chopped. Season the sauce, to taste, with salt and pepper.

Toss the shrimp with the chives, tarragon, capers, and remaining 2 teaspoons of oil in a large bowl to coat. Season the salad, to taste, with salt and pepper.

Separate the endive leaves and arrange on a platter. Spoon about 1 generous tablespoon of the shrimp salad atop each leaf. Drizzle the parsley sauce over the salad and serve immediately.