Sangria!

 ½ cup brandy

¼ cup lemon juice

⅓ cup frozen lemonade concentrate

⅓ cup orange juice

1 (750 milliliter) bottle dry red wine

½ cup triple sec

1 lemon, sliced into rounds

1 orange, sliced into rounds

1 lime, sliced into rounds

¼ cup white sugar (Optional)

8 maraschino cherries

2 cups carbonated water (Optional)

In a large pitcher or bowl, mix together the brandy, lemon juice, lemonade concentrate, orange juice, red wine, triple sec, and sugar. Float slices of lemon, orange and lime, and maraschino cherries in the mixture. Refrigerate overnight for best flavor. For a fizzy sangria, add club soda just before serving.

NOTE: I got this recipe from Caroline Langfeld who had made it for Daniel's grad party.  We also served it for Felix's baptism without the cherries.  A bottle of Winking Owl red it just right!

Instant Pot Polenta

 Adapted from Bon Appetit's Cacio e Pepe Polenta

6 servings (scales down easily for 4)

1 1/2 c polenta, not quick-cooking (per ATK's recommendation, I use regular Quaker cornmeal)

1 1/2 tsp salt

Black pepper

4 1/2 Tbsp butter

3-4 oz Parmesan cheese, grated

Whisk polenta and 6 cups water in Instant Pot until combined.  Season with salt and a couple grinds of pepper.  Bring mixture to a simmer on saute mode, whisk again, and seal lid.  Cook on high pressure for 9 minutes.  When timer goes off, manually release pressure.  Carefully open lid and whisk polenta until homogenous and creamy.

Whisk butter into polenta, then gradually add cheese, whisking until melted.  Taste and adjust salt and pepper.

Beans and Sausages

 Adapted from The Silver Spoon for Children

1 pack Italian sausage

2 cloves garlic, peeled

2 tsp olive oil

2 fresh sage leaves (or a sprinkle of dried, or none at all)

2 cans cannellini beans, drained

2/3 c apple juice

Heat oven to 375.  Prick sausages all over with a fork.  Put into an oven-proof dish with olive oil and garlic.  Bake for 20 minutes.

Take pan out of oven.  Flip the sausages, then add sage, beans, and apple juice.  Stir, trying to get beans on the bottom of the pan (not crucial, but they do dry out a little if they're on top).  Bake 20 more minutes.

Remove garlic cloves and serve with pasta, polenta, or crusty bread.