Tag Archives: Sangria

Scuppernong Sangria

It’s Booze-day Tuesday!

A couple of weeks ago at our Farm to Table supper, I served a white scuppernong sangria, and I promised I would share the recipe with you.  So here we go!

This recipe is from The Lee Bros. Charleston Kitchen – one of my very favorite cookbooks.  See also: remember that time I got to meet Matt Lee and Ted Lee in Charleston?

Natalie Meets The Lee Brothers in their Charleston Cooks! Class | Oysters & Pearls

The Brothers call it “Muscadine Sangria,” but I grew up calling all muscadines scuppernongs instead (really, a scuppernong is just a type of muscadine), but mostly I just appreciate the alliteration.

Scuppernong Sangria, Farm to Table Supper | Oysters & Pearls

I froze about 6 gallons of scuppernongs/muscadines last summer that I picked at my parents’ house.  I’ve made some into jam, but I think this might be my new favorite use for them.

Making the Lee Brothers Scuppernong Sangria, Farm to Table Supper | Oysters & Pearls

Scuppernong Sangria Recipe
via The Lee Bros. Charleston Kitchen

ingredients

– 1 quart (1 1/4 pounds) ripe green or bronze muscadine/scuppernong grapes
– 1/2 cup purple muscadine/scuppernong grapes
– 2 pinches Kosher salt
– 1 lime, sliced into thin disks
– 1 quart ice cubes, plus more for serving
– 1 (750-ml) bottle dry, fruity white wine, such as pinto grigio, pinot gris, or sauvignon blanc
– 1 cup seltzer water

instructions

Pour 3 cups of the green or bronze grapes into a food processor, and process them just to a slurry, with four to five 3-second pulses.  Strain the grapes through a fine-mesh strainer, pressing the pulp with the back of a spoon or spatula to extract the juice.  Discard the remaining solids.

Slice the remaining grapes in half with a sharp knife.  Don’t worry about the seeds.
Sprinkle the salt into the bottom of a large pitcher.  Scatter one-third of the halved grapes and lime slices on top of the salt, then add one-third of the ice.  Continue to fill the pitcher, repeating the layers of fruit and ice, until it’s full.  Pour the reserved juice, white wine, and seltzer into the pitcher and stir.  Transfer to the refrigerator and chill for 20 minutes.

Pour into glasses over ice, garnishing with halves grapes and lime slices from the pitcher.

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We served ours in mason jars, but something with a wide mouth so you can pick out the fruit to eat would also be ideal. ;)

Speaking of fruit: I followed The Lee Bros. Charleston Kitchen recipe to a T.  However, if you only have one color available, or more of one than another, feel free to use any color muscadines you want in any proportion you want.

Scuppernong Sangria, Farm to Table Supper | Oysters & Pearls

This is the perfect light, bubbly sangria to serve in our sweltering Southern summers.  I know I’ll be making it again soon!

Until Next Time

Girls’ Weekend in St. Joe Beach

As you may have deduced from Instagram, a few of my ADPi girlfriends and I got together at my parents’ beach house on St. Joe Beach this weekend!  We try to get our little group together at least once a year (outside of weddings), and it was my turn to host.  I’m a day late and a dollar short on posting about it because 4 of us (including myself) brought home a stomach bug as a souvenir (one of us had it while we were there), and I was out of commission the entirety of yesterday.  It was an unfortunate return to reality, but we still had SUCH a good time!

I prepared for their arrival by planning a couple of little party favors for them.

Custom Oysters & Pearls Candles from The Refinery in Bainbridge, Georgia

First, I created a custom scent at The Refinery and brought in a random assortment of jars I had saved up.

Candles from the Refinery for Oysters & Pearls

My custom scent was appropriate for the weekend, I thought: a mixture of cotton blossom (representative of Georgia and The Refinery in Bainbridge) and Still Waters, representing Still Waters and The Refinery themselves but also the fact that our weekend was spent by the water.

Custom Candles for Natalie at Oysters & Pearls Blog by The Refinery in Bainbridge, Georgia

The ladies tied one of my oyster shell ornaments on each one, plus a Refinery tag on the other side, and they turned out to be the perfect little party favor.

College ADPi Girlfriends Reunion with Candles from The Refinery in Bainbridge, Georgia

Naturally, I had to add a custom koozie commemorating the occasion.  I created these myself and had them made at Vistaprint.  They only come in white, which worked perfectly for our purposes, and fortunately they are heavy-duty and and have a neoprene-ish texture, which will keep them from getting dirty.  That isn’t an affiliate link or anything, I just thought I’d review their koozies while I was at it, since I had never ordered them from Vistaprint before.

We all got to the house very late Thursday night, and the girls all loved both favors!

Friday it was raining most of the day, so we all had a mimosa and got dressed and headed into Port St. Joe for some shopping, eating, and bar hopping.

We started at Provisions with pitchers of red and white sangria, their TDF bruschetta, and goat cheese fondue.  I had the St. Joe Saute for lunch, which was a pasta dish full of bay scallops, shrimp, artichokes, mushrooms, and sundried tomatoes.  It was delish!

Then we hopped on over to Joseph’s Cottage, my favorite little store in all of St. Joe.  I dropped off some of my handmade oyster ornaments there while we shopped and chatted with the sweet-as-pie owner, Melissa.  I think they’re the perfect fit in her shop!

Afterwards, after popping into a couple more shops, we headed over to The Thirsty Goat at the Port Inn and had some bevs with Sir William.

He’s a charming fella.  Afterwards we moseyed over to Sunset Grill for an excellent supper and more drinks, which is also where Wheat and I had our rehearsal dinner.

Anyway, are you sensing a theme, here?

After that, we headed back to house for more fellowshipping (after a quick pitstop at the Haughty Heron for supplies, of course).

Saturday morning we woke up to a gorgeous, albeit exceptionally windy, day on St. Joe Beach!

 We braved the wind and posted up on the beach in front of the house.  However, the wind disguised the fact that we were getting burned… badly.  OUCH.  I don’t think I’ve ever, ever been this sun burned before.  #amateurhour

Saturday night we went out to eat at Killer Seafood for a very late dinner, which was great, then came home and nursed our wounds and played Cards Against Humanity,
 also known as the most fun game known to man.

And then Sunday around noon, we said our goodbyes.  I was so sad to see them all go!  Hal and I stayed and finished cleaning up, then met Wheat at my parents’ house to check on our bees there.

As you may remember, we tied honeycomb from the hive we moved into frames for their new digs.  Marc and I checked them last Wednesday evening, entirely too late in the evening, actually, and we saw the old queen, who I have since dubbed “Bee-yonce.”  We also saw a juvenile queen we think must have hatched from the queen cells we left in there.  We can only assume they fought to death, as queen bees will do, because they haven’t swarmed since then. We were checking for that on Sunday, when Wheat and I returned to cut the twine off.

Cutting Strings Off of Frames | Oysters & Pearls

As you can see, I’m much braver now and ditched the bee suit (despite my bee sting on Wednesday – to be explained further tomorrow) and also standing extremely awkwardly due to my painfully blistered legs.

Natalie & Wheat Beekeeping | Oysters & Pearls

Nat and Wheat Beekeeping | Oysters & Pearls

The bees are doing really well, and busy as… you guessed it.  We won’t bother them again until we add another super and a queen excluder to the top, possibly this weekend.  More details on that later!

We went with my parents to The Whip afterwards, and then around 1:30 a.m. yesterday morning, I was struck with the stomach bug and promptly lost my Tailfeather sandwich.  I spent a miserable day in bed and on the couch yesterday, but mostly I just really despise laying around all day, even when I need (am forced) to do it.  Thank goodness I had a good nurse to go get me pedialyte!

I’ll be back with more bee posts the rest of this week.  Hopefully I’ll be 100% by then!

Until Next Time