Try this at home
It was in the fine print. "Late Night" at the Dallas Museum of Art included an open house in Restaurant 1717. Lisa Moore shared the recipe for the Blonde Sangria that we enjoyed during the yellow gazpacho demonstration.
So when's the next late night? October 22, 2004. Put it in your Palm Pilot now. If you parlez francais, match the new exhibit with the wine of the region.
SEVENTEEN SEVENTEEN BLONDE SANGRIA
1 cup water
½ cup sugar
1 bottle white wine – fruity
1 orange, sliced into thin rounds
1 peach, sliced into thin wedges
1 pineapple, peeled, quartered and sliced into thin wedges
½ cup Triple Sec – optional but makes for exceptionally good sangria
Bring water to a boil and add sugar. Stir until sugar is dissolved and remove from heat. Allow the simple syrup to cool and reserve.
In a large pitcher or container, add all ingredients along with the cooled simple syrup and stir. Refrigerate until thoroughly chilled. Serve on the rocks or in chilled margarita glasses garnished with sangria fruit.
Restaurant 1717 at Dallas Museum of Art, 1717 N. Harwood Street, Dallas, TX 75201, 214.880.9018, Ext. 112.
Karen Silverston, September 2004