[1] These tips could save you money the next time you dine out (photo © Adrien Olichon | Unsplash).

[2] Tip #2: If the menu shows three different cuts of steak at $28, $42, and $65, you’re more likely to trade up to the middle price when you might have chosen the lowest (photo © Team Picfast | Pexels).

[3] Tip #3: Some menu items exist purely to make other dishes seem like bargains (photo © Restaurant Revolution | NOLA).

[4] Tip #5: Instead of “Roast Chicken,” you’ll see the same, pricier, dish named “Herb-Crusted Free-Range Chicken with Roasted Seasonal Vegetables and Garlic Aïoli” (photo © Good Eggs).

Every business has techniques to get you to spend more money, and restaurants are no different. According to one personal finance expert, a lot of establishments use carefully crafted tricks to guide your eyes toward the most expensive items, often without you realizing it.

Now, we’re the first to believe that restaurants—which operate on slim margins—deserve to make as much money as they can. After all, why own a business if you can’t put money in the bank?

Yet, we found this information interesting and pass it to you. It comes from Fred Harrington, CEO of Proxy Coupons, a discount platform specializing in online deals.

He has spent years studying consumer behavior and pricing psychology. His expertise in identifying how businesses influence spending decisions goes far beyond the digital world into everyday experiences like dining out.

First, a summary; details follow.

Proxy Coupons is a website that specializes in offering discount codes, promo deals, and coupons for a variety of proxy service providers. The platform caters to users looking to save on services like data center proxies, residential proxies, VPNs, and other digital privacy tools. It aggregates exclusive offers and verifies working codes to ensure users get the best possible deals from popular proxy vendors. Additionally, Proxy Coupons covers various categories such as scraping tools, privacy software, and streaming services, making it a comprehensive resource for individuals and businesses seeking cost-effective solutions for their online needs.

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Why is National Red Wine Day on August 28th? Isn’t red wine for cooler weather?

Not all red wine!

If you prefer red wines, there’s no reason to reach for a chilled white or rosé just because the thermometer has risen. You just need to look for styles that are light- to medium-bodied, fruit-forward, and lower in tannins.

California’s diverse selection of red wines prove that wonderful reds that know no season, ready for summer pours. You can even serve summer reds slightly chilled (about 15–20 minutes in the fridge).

Here are five California reds for summer sipping, with food pairings to bring out the best in the particular grape. We present them in alphabetical order.

Party time? You’ve time to plan a tasting of all five wines for August 28th.

Thanks to Discover California Wines for the recommendations.

> The history of wine.

> The year’s 25 red wine holidays.

> The year’s 22 white wine holidays.
 
 
1. CINSAULT WINE

Floral, fresh and a little earthy, this lesser-known red is gaining fans fast.

The grape originated in the south of France, where it’s used in rosé production in Provence. It traveled up to the Rhône Valley to be used in blends, and south to Italy (where it’s called Ottavianello), Lebanon, North Africa (especially Morocco, Algeria, and Tunisia), and South Africa (where it’s called Hermitage).

In the New World, it’s planted in Australia, California, and Chile.

In California Cinsault is also used in blends made in the Southern Rhône style. But California producers are increasingly making varietal bottlings.

Lodi is considered a key region for Cinsault in California, with the Bechthold Vineyard, planted in 1886, holding the distinction of being the oldest Cinsault vineyard in the country. Several producers, including Turley Wine Cellars, make varietal bottlings from this vineyard (photo #1).

Cinsault is also grown in Paso Robles, and it’s also found in smaller amounts in other parts of California, such as Calaveras County and Dry Creek Valley.

Cinsault wines are generally low in alcohol, high in acidity, light to medium-bodied, with bright red fruit flavors, often with smooth tannins. Great for summertime!

Food pairing: Serve Cinsault with grilled seafood, chicken, or cuisines with spice like Indian and Thai. For fancier fare, escargot is a traditional pairing, as are stews (including boeuf bourguignon), braised and roasted pork.

Not surprisingly, given its provenance, Cinsault takes to Mediterranean dishes like ratatouille and fish. And yes, with those all-American staples, fresh salads and pizza.

Recipe: Try it with: Grilled Five-Spice Chicken with Cucumber Peanut Salad (photo #2).
 
 
2. GRENACHE WINE

Grenache, also known as Garnacha, is believed to have originated in Aragon, Spain. It’s grown all over the world now.

A fruity wine, California Grenache is all about juicy red berries, floral aromas and a soft, spicy finish. With lower tannins, it’s very food-friendly to lighter fare yet shines with herb-heavy dishes.

Look for Grenache wines from Paso Robles and Santa Barbara County, including Herman Story “On The Road” from Paso Robles and their “Late Bloomer” from Santa Barbara County.

Other fine examples include Sine Qua Non, a Rhône blend from Santa Rita Hills in Santa Barbara County, and A Tribute to Grace (photo #3—it’s named after the winemaker’s grandmother) from the Santa Barbara Highlands Vineyard.

Food pairings: Anything grilled, any lamb dish, smoky barbecue sauces, anything dressed with olive oil and fresh herbs. When winter rolls around, it has enough boldness to favor rich flavors and textures: hearty stews, slow-cooked meats, game, and flavorful tagines.

Recipe: Grilled Eggplant and Tomato Salad with Parsley Parmesan Vinaigrette (photo #4).
 
 
3. PINOT NOIR WINE

Pinot Noir might just be California’s most flexible red. From light and floral to richer, more complex styles, there’s a Pinot for every palate and pairing.

For summer, go with lighter styles from cooler coastal regions like Sonoma Coast (photo #5), Monterey County, Carneros or Anderson Valley.

Food pairings: Pair Pinot with roast chicken, duck, lamb, pork, and quail (especially accented with herbs like rosemary, sage, and thyme), mushroom dishes (pasta, pizza, stuffed, risotto), roasted beets, and salmon, tuna, and other grilled or baked fish.

It also loves charcuterie and a cheese board, particularly those with a bit of tang like goat cheese, or nutty, aged cheeses like Gruyère or Gouda.

Recipe: Pork Tacos with Garlic Grilled Tortillas and Avocado Cream (photo #6)
 
 
4. VALDIGUIÉ WINE

The least-known wine in this list, Valdiguié (val-dee-GYAY) is light, bright and picnic-ready. The grape is grown primarily in the Languedoc-Roussillon region of southern France, where it is also known by the name Gros Auxerrois.

In California, the grape was misidentified for decades as some form of Gamay—and called Gamay Noir, Gamay Beaujolais, or Napa Gamay. But in the early 1990s DNA testing identified it not as a Gamay, but as Valdiguié from Languedoc-Roussillon.

The confusion was not so surprising, since the grape makes light-bodied wines with juicy red cherry and berry notes, soft tannins and zippy acidity like Gamay-based Beaujolais—an easy-drinking wine that’s perfect for summer sipping.

J. Lohr is a prominent and long-standing producer. Other wineries known for Valdiguié include Ridge Vineyards (photo #7) and Broc Cellars. Various smaller producers also experimenting with the varietal, which has high yields and resistance to powdery mildew.

In addition to a regular bottling, J. Lohr’s Wildflower Valdiguié, made from grapes grown in the Arroyo Seco appellation of Monterey County, is known for its vibrant, brambly red fruit flavors, along with notes of black pepper and hibiscus.

Food pairings: This versatile wine can be enjoyed with appetizers, charcuterie, grilled meats, roasted vegetables, and cheese plates. Its bright acidity and low tannins make it a good match for richer dishes like barbecued chicken, glazed ham, and spicy fare. It would love a wood-fired pizza. Chill slightly before serving.

Recipe: Homemade Pizza with Figs, Prosciutto, Arugula and Fresh Mozzarella (photo #8).
 
 
5. ZINFANDEL WINE

California Zinfandel’s origins are in Croatia, where the grape is known as Crljenak Kaštelanski. It was brought to the United States in the 19th century. While it was initially grown on the East Coast, it found great acclaim in California.

Top-rated Zins include Ridge Vineyards (especially Geyserville), Turley Wine Cellars, Bedrock Wine Co. (photo #9), and Carlisle.

Most people think of Zinfandel as a bold wine, and they’re correct. For summer sipping, this bold and fruity wine was born for barbecue and grilled meats in general, including burgers.

California Zins are rich, spicy and bursting with berry flavor. The tannins stand up to grilled foods.

Food pairings: Serve with grilled steaks, smoky brisket or anything off the barbecue.

Recipe: Grilled Steaks with Roasted Tomato-Garlic Butter (photo #10 immediately below).
 
 

[10] Enjoy grilled steak with your Zinfandel. This one is garnished with roasted tomato garlic butter Here’s the recipe.
 
 
 

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[1] Turley Cinsault from the famous Bechthold Vineyard, first planted in 1885 (photo © Bin 412).

[2] Enjoy Cinsault with this recipe for Grilled Five-Spice Chicken with Cucumber Peanut Salad (photos #2, #4, #6, #8, and #10 © California Wine Institute).

[3] Grenache from A Tribute To Grace Wine Company (photo © Vintage 38 Wine Bar & Merchant).

[4] Enjoy a glass of Grenache with this Grilled Eggplant and Tomato Salad with Parsley Parmesan Vinaigrette. The recipe.

[5] Pinot Noir, is elegant and versatile. La Crema’s Sonoma Coast bottling is a crowd pleaser (photo © La Crema Winery).

[6] Pinot noir pairs with elegant fare down to everyday pork tacos. Here’s the recipe for these Pork Tacos with Garlic Grilled Tortillas and Avocado Cream.

[7] Valdiguié, a lesser-known grape that’s similar to Gamay (photo © Ridge Vineyards).

[8] An easy dinner: homemade pizza with prosciutto, arugula, figs, and mozzarella. Here’s the recipe.

[9] The highly-rated Bedrock Wine Company’s Bedrock Vineyard Heritage Zinfandel focused on old-vine vineyards and heritage blends (photo © Dandelion Wine Shop).

[2] Detroit’s Famous Pink Greek Dressing. The color comes from beet juice, which you can use from the can of beets or buy by the bottle (our favorite brand is Biotta). The recipe is below (A.I. photo).

[3] The addition of chickpeas and beets plus the pink Greek dressing [photo #2] distinguish the Detroit Greek Salad (photo A.I.).

[4] Combining a Greek salad with a quinoa and hummus bowl. Here’s the recipe (photo © Baked Greens).

[5] Creative plating (photo © Stix Restaurant | NYC).

[6] More creative plating: Lay out the ingredients like a Cobb salad. Here’s the recipe (photo © Dishing Delish).

[7] Top a Greek salad with your favorite protein, here seabass a.k.a. branzino (A.I. photo).

[8] Avocado stuffed with Greek Salad. Here’s the recipe (photo © Avocados From Chile).

[9] Greek salad with spiralized cucumbers. Here’s the recipe (photo © Pampered Chef).

[10] Have fun with it: Turn the ingredients into a Stacked Greek Salad (photo © Death Ave | NYC).

[11] Another fun idea, from the Idaho Potato Commission: Top a Greek salad with Greek-seasoned fries and tzatziki sauce. Here’s the recipe (photo © Idaho Potato Commission).

[16] Top a Greek salad with grilled chicken. Here’s the recipe (photo © Discover California Wines).

So we’re honoring one of our favorite salads with lots of creative Greek salad recipes, starting with Detroit’s version. The recipe is below, as well as:

> The history of Greek salad.

> American Greek salad vs. horiatiki: a comparison chart.

> The authentic salads of Greece.

> Links to more Greek salad recipes, below as well as in the photos.

> The history of salad.
 
 
SURPRISE: AMERICA’S GREEK SALAD IS NOT GREEK!

Point of information: The ubiquitous salad in restaurants nationwide is the American Greek salad. See image #14 for the difference between the Americanized Greek salad and the horiatiki you’ll find at Greek restaurants.

 
Just as in any other country, there are different types of salads. See image #15 below for the different types of authentic Greek salads and their ingredients.

So who created the “American” Greek salad?

The American-style Greek salad—with a lettuce base, pepperoncini, olives, feta, and a red wine vinaigrette—evolved organically in Greek-owned diners and restaurants across the U.S., particularly in cities with large Greek immigrant communities such as Chicago, Detroit, and New York.
 
 
HISTORY OF THE GREEK SALAD IN AMERICA

 
 
RECIPE: DETROIT GREEK SALAD

A conventional Greek salad (which is an American adaptation—see below) has lettuce, feta, cucumbers, tomatoes, Kalamata olives, and hopefully a couple of pepperoncini and a stuffed grape leaf or two (dolmades). The dressing is olive oil and red wine vinegar.

Why is this one called a Detroit Greek Salad?

It has all of the conventional Greek salad ingredients, plus a few extras: chickpeas and pickled beets.

At the turn of the 20th century, many Greek immigrants settled in the Detroit area and established businesses and restaurants in a neighborhood that is now known as Greektown. The diners served a variation of the classic Greek salad, which became known as the Detroit Greek salad.

In Detroit, the salad is topped with the Detroit-famous pink Greek dressing (photo #2), which is mayonnaise-based. We include that recipe, along with the classic red wine vinaigrette should you prefer it (we do).

In fact, authentic Greek salad dressings are always simple, usually just olive oil, vinegar or lemon juice, salt, and oregano.

Plus, the crumbled feta in the recipe is an American substitution. When feta cheese is served with a salad in Greece, it is as a slab, not crumbled.

Back to the dressing: Sofia’s Famous Pink Greek Dressing is largely sold in the Midwest, but is available online (photo #13).

The salad is delicious for lunch or dinner as a side, or as a main course with, perhaps, strips of lamb, chicken (photo #16, or a filet of grilled or baked fish (photo #7).

We happened to have a ripe avocado on hand and added it along with a bag of mostly-crushed Stacey’s Pita Chips in the manner of the Lebanese fattoush† salad.

Prep time is 20 minutes.

Thanks to Taste Of Home for the recipe. It was submitted by Susan Bronson of Rhinelander, Wisconsin and tested by the Taste of Home Test Kitchen.
 
Ingredients For 8 Servings

For The Detroit Pink Greek Dressing

 
For The Red Wine Vinaigrette

 
For The Salad

 
Optional For Serving

 

[12] Ready to toss and add the feta. You don’t need to toss it. Consider serving your Greek Salad in the Cobb Salad style (photo #6).
 
Preparation

1. MAKE the dressing. For the Greek Pink Dressing, add all ingredients to a food processor or blender, and blend on high until throughly combined. Chill until ready to serve. For the vinaigrette, in a small bowl, whisk together olive oil, vinegar, salt, oregano, and pepper; set aside.

2. PLACE the lettuce, cucumber, tomatoes, and onion in a large bowl. Add the chickpeas and olives; toss to combine.

3. DRIZZLE the dressing over salad; toss to coat. Top with the crumbled feta, sliced beets and pepperoncini. Serve immediately.

Note: To avoid soggy greens, don’t add the dressing until just before serving.

If you have leftover salad that’s dressed, plan to use it the same day if possible.

 

[13] Sofia’s Pink Greek Dressing is largely sold in the Midwest, but you can purchase it online (photo © Sofia’s Greek).
 
 
“AMERICAN” GREEK SALAD VS. GREEK HORIATIKI

[14] Chart by A.I.

 
Plus

 
THE DIFFERENT TYPES OF AUTHENTIC GREEK SALADS
 

[15] Greek cuisine has numerous types of salads, none of which is called “Greek salad.” That’s an American invention. Here’s what’s on the menu in Greece (A.I. chart).
 
________________
 
*Whipped feta recipe: Place 8 ounces chopped feta in a food processor with a 4 ounces cream cheese, 1 clove sliced garlic, 2 tablespoons lemon juice, an optional 1/2 teaspoon grated lemon zest, and black pepper to taste. Pulse until completely combined. Stir in 2 tablespoons fresh chives.

†Fattoush, a Middle Eastern bread salad that originated Lebanon, has become a staple throughout the Levant region. Like a horiatiki or Greek salad, it includes a medley of fresh vegetables, such as lettuce, cucumbers, tomatoes, bell peppers, and radishes. Fresh mint and parsley are commonly added. The defining feature of fattoush is the inclusion of toasted or fried pieces of pita bread, providing a unique texture and crunch. (Because pita is so thin, they’re much crunchier than regular bread croutons).
 
 

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MORE TEXT

August 11th is National Bakewell Tart Day, a fact which may lead most Americans to say, “What’s A Bakewell Tart?”

It’s a traditional British pastry that originated in the town of Bakewell in Derbyshire, England. A layer of jam covers a shortbread crust, topped in turn by of almond custard (frangipane) and sliced almonds.

It isn’t overly sweet, making it perfect for afternoon tea or even as a breakfast pastry. We think it’s pure comforting food.

The jam can be virtually any flavor. In the newspaper reporting of the original “accident” (see the history, below the flavor wasn’t specified. The cook would have used whatever was on hand.

Today’s Bakewell Tart typically uses cherry, raspberry, or strawberry jam. Use whatever you like.

> The recipe follows.

> The history of the Bakewell Tart is below.

> The year’s 3 tart holidays are below. However…

> There are 31 pie holidays!

> The history of pie.

> The difference between a pie and a tart.

> The different types of pies and pastries: a photo glossary.

> The history of dessert.

> More history of dessert.

 
 
RECIPE: BAKEWELL TART

Prep time is 45 minutes and bake time is 45 minutes.

While many recipes like a garnish of confectioners’ sugar, we leave it off—we don’t like it “dusting all over the place.”
 
Ingredients For 12 Servings

For The Shortbread Crust

 
For The Filling

 
For The Frangipane

 
For The Garnish

 
Preparation
 
1. MAKE the crust. Whisk together the flour, sugar, and salt. Grate the frozen butter into the mixture and rub the butter into the flour, using your fingers or a pastry cutter, until the mixture resembles breadcrumbs.

2. LIGHTLY BEAT the egg yolks with the almond extract and stir them into the flour mixture. Continue to mix while adding just enough water to form a sticky dough.

3. ROLL out the dough on a lightly floured surface to 1/4-inch thickness. Transfer the dough to the tart pan, pressing along the sides and trimming any excess dough. Refrigerate for at least 30 minutes.

4. PREHEAT the oven to 400°F. Place a circle of parchment paper on top of the dough and fill it with pie weights or dried beans and bake for 10 minutes. (This is called blind baking, to briefly pre-cook the shell before adding the filling, to ensure a crisp, fully cooked crust). Then…

5. REMOVE then the pie weights and parchment paper and bake for an additional 5 minutes until just barely golden. Reduce the oven temperature to 375°F and set the crust aside to cool.

6. MAKE the frangipane. Cream together the butter and sugar with an electric mixer on medium speed until light and fluffy, about 1 minute. Add the eggs, one at a time, beating well after each addition. Add the almond extract and beat for an additional 30 seconds. Spoon in the almond meal and all-purpose flour while the mixer is running and combine well.

7. SPREAD 1 cup of jam evenly along the shortbread crust. Top with the frangipane, spreading to cover the entire surface of the tart. Smooth the top and bake at 375°F for 20 minutes.

8. REMOVE the tart from the oven and scatter the sliced almonds across the top. Return to the oven and bake an additional 5-10 minutes, until golden brown and a tester inserted into the center of the tart comes out clean.

9. DUST with additional confectioners’ sugar if desire and serve slightly warm or at room temperature with optional custard sauce or whipped cream.

If not serving that day…

10. TIGHTLY WRAP the tart or place it in an airtight container. If will keep on the counter for three days, or a few days longer in the fridge (allow to come to room temperature before serving).

You can freeze a Bakewell tart for three months. Allow it to thaw in the fridge instead of on the counter. Before serving, take it out of the fridge and let it come to room temperature.
 
 
THE HISTORY OF THE BAKEWELL TART

The history off the Bakewell Tart begins with the creation of its predecessor, Bakewell Pudding (photos #1, #6, and #7). An origin story claims it was invented around 1820 by accident at the White Horse Inn (now the Rutland Arms Hotel) in Bakewell, Derbyshire (photo #8).

What we do know is that a recipe for Bakewell Pudding appears in The Magazine of Domestic Economy, published in London in 1836. Another recipe is found in Eliza Acton’a 1845 book, Modern Cookery for Private Families.

But there is a conflicting account from a contemporary bakery café in Bakewell.

As The Old Original Bakewell Pudding Shop tells it, around 1860 a Mrs. Wilson became aware of the creation that at The White Horse Inn (which seems a bit late given the aforementioned recipes).

The website also adds to the origin story, that a visiting noblemen had ordered a strawberry tart at The White Horse Inn, but instead of stirring the egg mixture into the pastry, the cook spread it on top of a layer of jam.

The story goes on to say that Mrs. Wilson acquired the original recipe and started a business of her own.

Oh, and some trivia: The name Bakewell doesn’t refer to a town where there are talented bakers. Rather, it’s derived from its Old English name, “Baedeca’s wella,” meaning Baedeca’s Springs.

Likely, a Saxon named Baedeca or Beadeca first settled by the warm springs in the area. The name of the town is mentioned in a historical record dating back to 924 C.E.
 
 
The Pudding Becomes A Tart

The evolution to the modern Bakewell Tart with frangipane instead of custard filling occurred in the early 20th century, probably between 1900 and 1920.

To our knowledge, no one has yet dug through early 20th-century British cookbooks and bakery records to find a printed record (although as with all recipes, it can have emerged long before it first appears in print).

The transition was likely been gradual rather than a single moment of invention. It likely occurred because:

 
The town of Bakewell still celebrates both versions, and the original Bakewell Pudding can be purchased at the Old Original Bakewell Pudding Shop, where they are served hot with custard or cream.
 
 
THE YEAR’S 3 TART HOLIDAYS

 
________________
 
*The date is in dispute.
 
 
 

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[1] The Bakewell Tart is in the center, and its predecessor, Bakewell Pudding, is at the left. Both are still popular today (photos #1, #6, #7, and #9 © The Original Old Bakewell Pudding Shop | Facebook).

[2] Here’s another recipe for the Bakewell Tart, showing an optional garnish of confectioners’ sugar (photos #2 and #3 © Saving Room For Dessert).

[3] A side view of showing the frangipane layer.

[4] Modern pastry chefs have added some pizzazz to the Bakewell Tart, adding a boiled white icing. This version from Mary Berry shows a feathering effect atop the icing. Here’s the recipe (photo © BBC Food).

[5] Pastry chefs have added similar pizzazz to Bakewell Tartlets (mini-tarts): boiled icing with a decorative dab of cherry jam on top. Here’s the recipe (photo © Movers & Bakers).

[6] Warm custard sauce is the traditional garnish for Bakewell Pudding.

[7] The proof of the pudding is in the eating.

[8] The Rutland Arms Hotel in Bakewell is the site of the original White Horse Inn, where Bakewell Pudding was created (photo © The Coaching Inn Group).

[9] Portrait of Mrs. Wilson, who “acquired” the recipe and began to sell Bakewell Pudding from her shop around 1860.

[1] Peach sangria popcorn will likely be a new treat for your family and friends. The recipe is below (recipe and photo © Popcorn Board).

[2] While the popcorn recipe doesn’t call for peaches (just peach jam), we had a supply of dried peaches and added them to the mix. They made a peachy-licious difference (photo © Bella Viva).

[3] We served the rest of the peach preserves with fresh goat cheese (photo © Bonne Maman).

[4] You can make peach sangria year-round with frozen peaches, but there’s nothing better than fresh summer peaches (photo © Sparkling Ice). Make it a mocktail sangria with flavored sparkling water. Sparkling Ice, for example, has Peach Lemonade and Peach Nectarine (photo © Sparkling Ice).

[5] If you don’t have a glass pitcher, consider getting one so everyone can enjoy the “still life” inside (photo © Elegant Affairs Caterers).

[6] Make sure the peaches are ripe. They’ll be slightly soft to the touch with a bit of give when gently squeezed, and will have a sweet, fruity aroma (photo © Good Eggs).

[7] We have a bottle of wonderful artisan peach liqueur from Thatcher’s Organics. You can also use it in orange juice, lemonade, spritzes and cocktails. If you’re a liqueur fan, see the whole line (photo © Thatcher’s Organics).

[8] Add these skewers to the snack menu. Here’s the recipe. You can substitute feta for the mozzarella, and add a slice of prosciutto and/or a grape tomato if you like (photo © Dorothy Lane Market).

Summer gives us wonderful stone fruits, but summer flies by. The off-season imports from the Southern Hemisphere can’t compare to local fruits from our farmers market.

Here’s a tasty and fun entertaining idea: peach sangria with peach sangria popcorn.

For more of a snack, we served them with our favorite crackers, fresh goat cheese (photo #9), peach preserves, and kabobs of watermelon and mozzarella (substitute feta).

For these additional snacks, see photos #8 and #9.
 
> The history of peaches.

> The history of sangria.

> The history of popcorn.

> The year’s peach holidays are below.
 
 
RECIPE #1: PEACH SANGRIA POPCORN

While this recipe from The Popcorn Board did not include dried peaches, we had a bag of delicious Bella Viva diced peaches on hand. We added them instead of the dried cranberries and raisins, but you can certainly add them in addition to those fruits..
 
Ingredients

 
Preparation

1. LINE a large baking sheet with parchment paper. Spray a large bowl with nonstick cooking spray.

2. TRANSFER the popcorn to the prepared bowl. Toss in the dried peaches, dried apricots, cranberries, and raisins.

3. MELT the butter in medium heavy-bottomed saucepan set over medium heat. Add the wine, jam, sugar, corn syrup and salt. Bring to a boil, stirring frequently, and cook for 12 to 15 minutes or until the sugar mixture is golden brown and has reached the hard-ball stage.

(To test, add a few drops of sugar syrup to a glass of ice-cold water; if the sugar syrup solidifies, the mixture is ready.)

4. STIR in the lemon zest. Working quickly and carefully, pour the caramel over the popcorn, stirring to evenly coat.

5. ARRANGE the popcorn mixture on the baking sheet, spreading into an even layer. Sprinkle with freeze-dried strawberries. Let set until firm and cooled completely.
 
 
RECIPE #2: PEACH SANGRIA WITH SCHNAPPS

Ingredients For 6-8 Servings

 
Preparation

1. PLACE the peaches and other fruit in a pitcher, and add liqueur and wine. Stir and chill. When ready to serve…

2. POUR the sangria into glasses; make sure each glass has a nice amount of fruit. Top off with the carbonated beverage; stir gently as desired.
 
 
RECIPE #2: PEACH SANGRIA WITH PEACH VODKA

If you don’t have peach vodka and don’t want to buy it, use regular vodka. If you like, you can infuse it with fresh peaches, 4-6 days in advance (see photo #10). You can also use gin or tequila.

Prep time is 10 minutes, chilling time is 2+ hours. Adapted from All Recipes.

Ingredients

 
Preparation

1. COMBINE the first four ingredients in a large pitcher. Stir until sugar is dissolved. Add the fruit.

2. REFRIGERATE at least 2 hours or overnight, to allow the flavors to blend.

3. SERVE chilled over ice, and use a slotted spoon to include peaches and grapes with each serving. For some optional sparkle, add a splash of Prosecco or sparkling water before serving.
 
 
SANGRIA TIPS

You are the master of your sangria.

 

[9] A log of goat cheese with artisan crackers and melon and mozzarella kabobs can round out the snacks (photo © Zingerman’s Creamery).
 

[10] Tito’s infuses their vodka with fresh peaches. Here’s how to do it (photo © Tito’s Vodka).
 
 
THE YEAR’S 8 PEACH HOLIDAYS

 
Plus

 
Plus

*When making peach sangria, use white wine that is light, fruity, and not oaky. Consider crisp, dry white wines (Albariño, Pinot Grigio, Sauvignon Blanc), fruity, off-dry whites (Gewürztraminer, dry or off-dry Riesling).

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