Last night my friends and I had the opportunity to taste test Eppa SuperFruit Sangria thanks to Danielle from The Baddish Group. It’s the first certified organic superfruit sangria made with Mendocino Cabernet and Syrah and organic fruit juices, drawn from antioxidant-rich superfruits. Those fruits are pomegranate, blueberry, Mediterranean blood orange and acai berries. The superfruit adds twice the antioxidants as a glass of red wine. In case you were wondering, one full glass of Eppa has 120 calories. Their website has a store locator or you can order it online. I can get it at my local Whole Foods. You can serve Eppa SuperFruit Sangria over ice in a wine glass, or pour into an ice filled pitcher with fresh fruit slices.
Here’s the table for my Eppa SuperFruit Sangria Girlz Night Out set and ready.
Chips, crudites, dip, cheese, crackers, mixed berries are some of the appetizers I served. I also prepared Greek meatballs – Keftethakia – before hand with mint from my garden, ground lamb, green onion, bread crumbs, egg, salt & pepper. I just give the mint & onion a whirl in my mini-processor to save time chopping.
Greek meatballs – Keftethakia – were rolled, chilled, ready for the grill and waiting for Girlz to arrive at 7PM. Yianni sauteed them for me in a grill pan on the BBQ.
Here’s a little secret: I just discovered these in the frozen food section at Restaurant Depot. Kontos Spanakopita is quick and easy and a great appetizer with cocktails.
It was a lovely night for hanging out on my deck with my girlz. Sundown was well after 9PM and the party was still going strong but both bottles of sangria…. gone. Everyone loved Eppa SuperFruit Sangria.
My friend Erica Danos craved her Yiayia’s Youvarlakia (Greek meatballs in tomato sauce). She tried making the dish a couple of times and was finally content with it turning out “95% like Yiayia’s”. I say that’s success! Here is Erica’s recipe for Yiayia Erato’s Youvarlakia. For the meatballs you will need:
1 small onion, finely chopped
2 cloves of garlic, finely chopped
1/3 cup of raw rice medium grain (to help bind the meatballs together)
1 lb. ground beef (at least 90% lean -10% fat)
1/4 cup combined dried parsley, dried oregano and dried dill
1 egg, beaten
salt and pepper to taste
flour (to roll meatballs in before cooking) seasoned with salt and pepper
1 tablespoon olive oil to saute onions, garlic and rice For the sauce you will need:
3 cups chicken broth, non-fat (enough to cover the meatballs)
1/2 can of tomato paste
salt and pepper to taste
Heat oil in a small skillet. Saute the onion 2-3 minutes until soft then add the garlic for a minute. Next add the rice for 2-3 minutes to allow it to get coated with the mixture.
Place ground beef in a medium bowl. Add the sauteed onion, garlic and rice mixture, as well as the dried herbs, beaten egg, and salt and pepper to taste. Mix together lightly and then shape into walnut shell-sized meatballs.
Bring broth to a boil with the tomato paste in a medium saucepan. As meatballs are formed, roll in flour, then carefully drop into boiling liquid. Simmer covered for 25 to 30 minutes. Serves 4 to 6. Erica suggests, “Serve with soft bread or rolls for dipping!”
This recipe was adapted from “Youvarlakia” in the cookbook Taste of Life Greek Food, by the Ladies Philoptochos Society of Holy Trinity Greek Orthodox Church Grand Rapids Michigan.
1 lb chopped beef
1 lb of chopped lamb or pork
1 cup of chopped onions
2 cups of moist bread crumbs
1 tbsp salt
1/2 tbsp of pepper
1/2 tbsp garlic powder or one clove finely minced garlic
1 1/2 tbsp chopped parsley
1 1/2 tbps chopped mint
1 cup of oil or butter for frying
Saute onion in a little butter. Place onions in a mixing bowl and add meat, bread crumbs, eggs and seasonings. Blend well and shape into desired size. Fry in oil or butter until done.
This recipe is from Greek Cookbook (title unknown) by St. Constantine and Helen Ladies Society, Detroit MI 1956 page 99