As the World Cup is in full swing, people everywhere are celebrating victories and lamenting defeats. From Little Italy to Little Portugal, the bars and streets are packed with fans, even though some of them have no, ahem, ‘home team’ to cheer for. However, anyone supporting Spain has something to smile about..

You’ve seen the team jerseys, while others are flying their country’s flag on their cars. The only thing left to complete World Cup fever is the perfect party drink. Whether you are rooting for Spain, Brazil, Germany or any other team, there are a few key summer cocktails to match some of the top teams in the game. While the Italians in Italy and in Toronto’s Little Italy, may be enjoying red sangria while they dejectedly lick the wounds of defeat, Spain supporters – and Toronto patio patrons during PRIDE – may be looking for an interesting twist on Sangria – and the key to a great batch of sangria is the brandy.

White Sangria

INGREDIENTS:
-          1.25 oz of STOCK 84 Brandy
-          1 oz passion fruit nectar
-          3 oz pineapple juice
-          3 oz Pinot Grigio
-          4 green apple slices
-          3 blackberries
-          3 blueberries
-          2 orange wheels

METHOD:
-          In a 26 oz wine glass, add fruit
-          Fill glass with ice to the top of the glass
-          Add juices and STOCK 84
-          Using a bar spoon, give drink a good stir
-          Slowly pour wine to give “layered” effect
-          Serve with a straw and a fork
-          Enjoy (responsibly please)!

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Feta Watermelon Mint appetizer

This is fresh, colourful, an astounding combination of flavours, and really easy to make.

Allow 3-4 bites per person
One-inch cubes of watermelon, seeds removed
Feta cheese cut into one-inch squares, about half-inch deep
Mint leaves, whole, stem removed.

Cut and drain the watermelon cubes on paper towel
Make sure the feta is dry before you slice it, using a very sharp knife
Single out only perfect mint leaves, whole and without brown spots
Use small wooden skewers to assemble the appetizer, watermelon at the bottom, mint leaf on top.
Arrange on an attractive serving platter.

Quails’ Eggs with Zaatar Dip

This is spectacularly easy to make, is really unusual, and will be quite the talking point at your gathering.

4 dozen quails’ eggs or 3-4 per person (available in Pusateri’s and in oriental supermarkets)
4 heaped tablespoons dry toasted sesame seeds
2 tablespoons thyme or oregano
2 tablespoons powdered sumac
1 teaspoon cumin powder

Place the eggs in a large pan and cover with water, bring to a boil and turn off the heat. Leave for 4 minutes, drain and allow the eggs to cool.

Mix all the ingredients for the Zaatar dip together and keep in a screw top jar until needed.
(You can add up to half a teaspoon of salt to the mix if you desire.)

To serve, pile the eggs in an attractive glass bowl or vase, and the Zaatar dip in a tiny ramekin. Have a small bowl on the side for the egg shells. Your guests peel a tiny egg, dip it into the Zaatar seasoning, and enjoy each morsel.

Thanks again to McNeil House for these recipes.

www.mcneilhouse.ca

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