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Tropical Sangria

June 16, 2014

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When putting together our “Sangria Summer” for work, I was having serious wanderlust for Hawaii and was ready to consume anything that satisfied my Oahu nostalgia in the slightest.  The fruit on the Hawaiian islands is insane and I can’t say I’ve had so much pineapple, mango and papaya in my life as I did that week we were away.  I decided to throw this one together from scratch using all of my favorite tropical fruits and it was one of our team’s top picks of the week.  Aside from being just so darn pretty, it was SO delicious and I can’t wait to make it again soon.  Perfect for the hottest months of the year or anytime you’re just needing a mental tropical vacation… if even for a few moments 🙂  Cheers!

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Ingredients

1 bottle of ONEHOPE Sauvignon Blanc
1/2 cup guava juice
1/4 cup orange juice
1 cup pineapple (cut into 1″ wedges)
orange slices
blood orange slices (optional)
mango slices
passion fruit (seeds and juice from 1 passion fruit)

*consider additional fruit for garnishing before serving

Directions

1) Combine all ingredients in one of your sangria bar carafes and seal tightly. Refrigerate for at least 2 hours and up to 24 hours.

2) Fill glasses with crushed ice and garnish with fresh blood orange, pineapple and mango if desired.

Yield: 4-6 servings

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Wine Tagged With: baking, cooking, kitchen, recipe, sangria, summer, tropical, wine

White Peach Sangria

June 14, 2014

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If there is anything in the entire world that I love about summer, it’s peaches.  Growing up, my grandma and grandpa who had retired and moved to Florida, would move to Michigan for the summer to watch my cousin Mike and I during the day while our parents were at work.  Since my aunt and uncle had a larger home on the lake, my grandparents would live there and my mom would drop me off every morning to spend my days running through sprinklers, swimming in the lake or having water balloon fights with the neighborhood kids.  I remember my grandma always buying peaches and she would heat them up for just a few seconds before putting them over vanilla ice cream.  The combination was so simple and heavenly and is one of my favorite memories from growing up.

When searching for sangria recipes for the summer, I knew we needed to include one with peaches and this was it!  The quintessential summer sangria!  Cheers!

PS: If I were to make this again, I would probably omit the apples and the lime to bring out more of that peachy flavor, but that’s just my two cents 🙂  Xo

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Ingredients

1 bottle of ONEHOPE Sauvignon Blanc
1 bottle ONEHOPE Sparkling Wine (optional topper just before serving)
1/4 cup Grand Marnier
1 cup raspberries
lime slices (1/2 lime)
orange slices (1/2 large navel orange)
2 ripe peaches (cut into wedges)
2 apples (seeded and cut into slices)
orange juice (from 2nd half of large navel orange or ~1/4 cup)

*Consider extra fruit for garnishing glasses if desired

Directions

1) Combine all ingredients in one of your sangria bar carafes and cover tightly. Refrigerate for at least 2 hours and up to 24 hours.

2) Fill glasses with crushed ice and garnish with fresh orange slices, raspberries, and peaches. Top with sparkling before serving (if desired).

Yield: 4-6 servings

Recipe adapted from: http://www.foodnetwork.com/recipes/rachael-ray/white-sangria-recipe.html

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Wine Tagged With: cooking, food, kitchen, recipe, sangria, summer, wine, yum

Grapefruit Sangria

June 11, 2014

Grapefruit_Sangria_Feature

Happy #WineWednesday!!!  I can’t believe the week is halfway over already!  Last weekend was complete perfection (you can see it all documented on Insta), but there is SO much to get done before our big catalog shoot at work next week.  Cue the anxiety!  I will definitely be enjoying a glass of wine tonight to calm the nerves 🙂

Today I’m sharing the Grapefruit Sangria recipe I created/shot for work last month.  I was really on the hunt for some unique sangria options and wanted to throw a little grapefruit in there to mix things up a bit.  Grapefruit is something I do not get enough of and I realized that with the grapefruity presence in our Sauvignon Blanc (as well as it making mean mimosa!), it would be the perfect fit for a super citrusy sangria.

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Ingredients

1 bottle of ONEHOPE Sauvignon Blanc
1 bottle of ONEHOPE Sparkling Wine (optional topper just before serving)
grapefruit slices (from 1 small grapefruit)
3/4 cup sliced ripe strawberries
lime slices (1/2 lime)
orange slices (1 small orange)
3/4 cup pink grapefruit juice
1/4 cup simple syrup, more if desired

Directions

1) Combine all ingredients in one of your sangria bar carafes and cover tightly. Refrigerate for at least 2 hours and up to 24 hours.

2) Fill glasses with crushed ice and garnish with fresh grapefruit, strawberries and orange slices. Top with sparkling before serving (if desired).

Yield: 4-6 servings

Recipe adapted from: http://www.foodnetwork.com/recipes/bobby-flay/strawberry-pink-grapefruit-rose-sangria-recipe.html

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Wine Tagged With: alfresco, cooking, Dining, entertaining, kitchen, mixology, recipe, sangria, summer, wine

Blackberry Orange Sangria

June 10, 2014

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To continue on our ‘Sangria Week’ as we gear up for summer, the next sangria recipe on this list is a Blackberry Orange Sangria that is absolute perfection.  I had a really hard time picking a favorite sangria this year because they’re all so unique and have something about them that I truly love, but this one just has to take the cake.

In early April I was poking around the internet for a sangria recipe made with Cabernet.  Most sangrias that call for red wines use a Pinot Noir, a Spanish red or Merlot, but we were hosting a lunch at our office for Autism Awareness month and our Cabernet gives back to Autism so Cab it was!  Rather than serve Cab at noon, I decided to get a little creative and make a sangria instead.  I came across this recipe and decided to replace the Spanish red for our Cab and I was floored with how good it turned out.  For a moment, I was the crazy girl at the office asking everyone if it was really that good or if I was just nuts.  Everyone agreed that it was awesome – the combination of pomegranate juice, orange and fresh juicy blackberries is simply heavenly – and so it became my favorite 🙂  Bookmark this one for when you’re entertaining this summer or just need a change from your usual drink of choice.  I hope you love it!  Cheers!

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Ingredients

1 bottle ONEHOPE Cabernet Sauvignon
1/4 cup Grand Marnier
1/2 cup orange juice
1/2 cup pomegranate juice
1/4 cup simple syrup (equal parts sugar and water heated until sugar is fully dissolved)
orange slices
apple slices
blackberries
pomegranate seeds (optional)

Directions

1) Combine all ingredients in one of your sangria bar carafes and tightly seal for 24 hours before serving

2) Fill glasses with crushed ice and garnish with fresh orange slices, apple slices, blackberries and pomegranate seeds before serving.

Yield: 4-6 servings

Recipe adapted from: http://www.foodnetwork.com/recipes/bobby-flay/red-wine-sangria-recipe.html

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Wine Tagged With: alfresco, blackberry, cooking, entertaining, fruit, kitchen, pomegranate, recipe, sangria, spring, summer, wine

Hawaii Blues

March 4, 2014

Hawaii Blues

{View of the Hanalei Bay from our hotel room in Princeville, Kauai}

Aloha 🙂 I’ve been the absolutely worst about posting!  Jake and I unplugged a few weeks ago as we left for Hawaii and our return was full of major catchup at work, prep for some exciting events and gearing up for a few product launches in March/April.  There wasn’t even time to think about the fact that I was so sad to be home and that my much anticipated time on the beach sipping on Mai Tais while listening to ukeleles had passed.  Looking back at these pictures of some of my favorite moments was really was bittersweet…. (read more below)… IMG_2842

{Searching for coral and playing on the rocks on the beach.  Hanalei Bay – Princeville, Kauai}IMG_2839

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{Palms soaking in the sun on the walk to our favorite little spot on Oahu}

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{The quiet street to our favorite little beach}

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{Into the blue!  Whale watching near China Walls, Oahu}

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{This one makes my heart burst 🙂 Happiest and most relaxed I’ve seen Jake in a long time}

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{A glimpse of sun rays over Hanalei Bay from the 7th hole at Makai. Princeville, Kauai}

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{Teeny tiny specks (surfers) riding some HUGE waves.  It’s hard to tell the scale, but with the storm rolling in, they were pretty big!}

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{Storm clouds rolling in over the Hanalei Bay}

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{Straight out of my camera, completely unedited.  Kauai truly is the Garden Island.  How lush, vibrant and amazing… Nature is *effing* awesome}

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{This might need to become a Sunday staple in our household… Belgian waffles + mango + banana + whipped cream + coconut shavings + coconut syrup.  Holy moly. Best waffles at Hanalei Coffee Roasters}

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{On our last day in Hawaii, we rented a car and drove around Oahu to the North Shore. We discovered Shrimp Shack along the way… and thank god we did 😉 Details below…}

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{Half coconut shrimp, half garlic shrimp.  I can still taste this and my mouth is watering just looking at it. Absolutely incredible.}

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{Finally made it to the North Shore}

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{These kids (probably ages 6-10) were THROWING themselves into these waves – getting completely blasted over and over again and having the time of their lives.  Just thinking about their little laughs (I would have been terrified) still makes me chuckle 🙂 }

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{Being swallowed up…}

IMG_2955{And running back in for more…}

Jake surprised me with my first trip to Hawaii for Christmas.  In fact, Hawaii was our first real vacation alone together in almost five years since we started dating.  We traveled to Costa Rica with his family three years ago (which was amazing) and we’ve taken long weekend trips and traveled back to my hometown in Michigan, but we’d never been somewhere new, just the two of us, for more than 2-3 days.  And we are by no means starving, but our five years together haven’t been a walk in the park either.  With him running a startup turned mid-sized company in one of the hardest, capital sucking industries to make it in (alcohol) and with me now working there, our lives consist of work and very little else most days.  From a financial and emotional perspective, starting and running a business is so ridiculously draining.  I have no idea how he does it, but his drive, tenacity and seemingly endless motivation inspires me every single morning.  However…. we really needed a vacation 🙂

Having never been to Hawaii, we decided to spend our first few days on Oahu where we hiked, played in the ocean, went whale watching and laid for hours on the beach.  We went to bed at literally 10pm every night (a rarity in our lives) and got up early every morning to walk along the beach and grab coffee.  We got up to watch the sunrise on our last day there on our favorite little spot on the island before hopping over to Kauai for our remaining three nights and four days.  Ohhh Kauai… Kauai was a little bit of a splurge for us to say the least.  We stayed in Princeville, which we’ve been told is the most beautiful spot on the island overlooking the Hanalei Bay.  The water there is one of the most beautiful shades of blue juxtaposed against a wall of lush green mountains with countless waterfalls cascading down the hills and cliffs.  Kauai was truly the most beautiful place I’ve been in my life.  Unfortunately, we were cursed with rain for almost our entire time there which meant no sun (obviously), no “real” beach time, no hikes that we were looking forward to (they were all too dangerous with rain and flash flood warnings), no helicopter tours…  We attempted kayaking on Valentine’s Day in the Hanalei Bay and made it just in time for a storm to roll in.  We inevitably flipped, I thought I was dying, Jake thought knew I was ridiculous and we eventually made it back to the hotel in one piece.  One really positive part of the rain scenario is that it forced us to relax.  We slept SO much during those few days with the sound of the waves crashing outside our window and we enjoyed every second together talking about so much more than work (who knew?!), drinking wine, reading and making each other laugh… which really is the important part of vacationing with your love… am I right?!

By our third day of rainy laziness, we decided to brave the weather and walked along the cliffs in Princeville to the Makai Golf Club and out to the 7th hole (the most photographed place in Hawaii, apparently).  We were determined to hike to Queen’s Bath, but were warned that it was WAY too dangerous with the rain and high surf so we wanted at least an aerial view from the golf course.  That walk was one of the most crazy, out of body experiences I’ve ever had.  With the storm clouds rolling in over the bay and the warm rain shower that we just finally had to embrace together, while standing on the edge of the earth… I’ll never forget it.  We were soaked to the bone by the time we got back to our room, but it was worth every second and every drop to get out of the hotel and experience the unexplainable beauty that is Kauai.  Pictures really can not do it justice and it makes me sad, but I’ll carry those views and those moments with me forever.

With an even worse storm threatening to possibly delay or cancel our flight out of Lihue the following day, we decided to jump on an earlier flight back to Oahu to hopefully somewhere dry.  Unfortunately, the rain came with us, albeit much lighter rain, so after a little bit of cranky back and forth, we rented a car where at least we could stay dry and headed to the North Shore.  We had until 9:00pm to explore before we needed to be at the airport so we set out for some fish tacos and to see the record breaking waves making local news on the other side of the island.  I’m SO happy we decided to get out of Honolulu that day.  We had such wonderful memories there from the first three days of our trip, but by the time we were on our last day with perpetually wet clothes and tired from our early morning flight with no room to change in, it was time to bid farewell to the Moana Surfrider and explore Oahu beyond the big city.  On our drive, there was a sign for “Shrimp Shack” inscribed on a surfboard and I knew I’d found what we were looking for.  We pulled off the road for the best shrimp I’ve ever had in my life… fried in a food truck across from the ocean, eaten off floral print paper plates while sitting on plastic lawn chairs outside of a funky grocery story in Punaluu.  This was the real Hawaii I’d dreamed of.  An hour later, we were on the North Shore watching scads of what seemed like tiny kids launch themselves into a churning Pacific that pummeled them to the sand over and over again.  We watched partially in awe that people ever become comfortable watching their children get swallowed up by waves 2-3 times their height and partially with sheer joy and entertainment as the kids screeched and squealed with complete hilarity every time the ocean spit them back out.

We drove around for the next few hours, stopping occasionally to get out of the car and breath it all in.  We stopped for dinner at an awesome little Mexican restaurant (I wanted more fish tacos – don’t judge!) on our way to the airport and said goodbye to paradise.  I kept reminding myself while we were there throughout our trip to enjoy every single second because it would all be just a memory in the blink of an eye.  I can’t believe that it’s already just a memory.  But… if there’s anything major we learned while we were there, it’s to not wait another three years before taking a vacation.  I have a feeling we’ll be planning something again soon 🙂

Until next time, Hawaii… Mahalo!

Life, Travel Tagged With: airport, beach, cooking, culinary, dine, eating, entrepreneur, good, good eats, green, hawaii, honolulu, hope, kauai, lihue, love, mai tai, mother nature, nature, oahu, ocean, paradise, photography, princeville, relaxation, sand, seafood, shrimp, startup, surf, surfing, traveling, tropical, vacation, vacationing, waikiki, whale watching, work

Valentine’s Day Cookies

February 13, 2012

For the last two or three years, I’ve had full intentions of sending out Valentines and each year, regrettably, the holiday creeps up too quickly and I simply run out of time.  This year I was determined to get it done and pretty pink frosted sugar cookies seemed too enticing to pass up.  My mom and I made sugar cookies for Christmas and Valentine’s Day or Easter almost every year growing up and since I’ve been feeling a little homesick lately, I decided that using her recipe would be just the tasty pick-me-up I’ve needed.  They turned out just as good as I remembered so I thought I’d share the love <3

Ingredients

4 cups flour
1 ¼ teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon salt
¾ teaspoon nutmeg
1 cup butter
1 ½ cup sugar
2 teaspoons vanilla extract
2 eggs
¾ cup sour cream

Directions

Mix flour with the next four ingredients
In a separate mixing bowl, cream butter until smooth
Add sugar to butter, creaming well
Stir in vanilla
Beat in eggs until fluffy
Add flour mixture, alternating with sour cream in 2-3 parts
Mix until dough is consistent
Cover and chill for at least an hour (but I chilled overnight)
Preheat oven to 450, roll dough ¼” thick and cut with desired cookie cutters
Bake on cookie sheet for 5-8 minutes
Wait for cookies to cool before frosting. I used the Royal Icing recipe on this Meringue Powder package.

Let your frosting set before placing them into your Valentine bags.  I used these bags with this baker’s twine and these ADORABLE Kraft Martha Stewart for Staples labels.

Pack and ship… I threw in a bottle of my favorite wine 😉  And of course, save a few for yourself!  Enjoy!

Design, Dine Tagged With: baking, cookies, cooking, pink, valentine, valentine's day

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