COCKTAIL POPSICLES: COOL SANGRIA POPS RECIPE

Here is my latest version of cocktail popsicles: Sangria Pops. 

I always have loved serving big pitchers of fresh fruit Sangria for a party and I like to use the fruit that is fresh and locally available. But here is a new way to greet your party guests that pretty, frosty cold, and delicious... perfect for a hot summer night. They are even pretty enough for a special occasion. Make up tons of these fresh fruit Sangria Pops in advance and serve them on a platter filled with ice or in a chilled wine glass. Either way, guests will love them!

Sangria pops from Food Network Star Martie Duncan are the perfect party starter for summer get-togethers!  Photo: Arden Photography

SANGRIA POPSICLES

Makes 12-24 popsicles depending on the size of the cup or mold

1 bottle white wine (you can use what you like- even Rose is good)

3 cups white grape juice

2 cups fresh fruit of any combination (I used peaches, strawberries, cherries, and green grapes)

1 teaspoon sugar

2 teaspoons orange juice

Small plastic cups or popsicle molds

Popsicle sticks

Slice the fruit into small chunks or slices. Put in the bottom of a pitcher and add the sugar and orange juice. Stir well so that the sugar dissolves. Pour over the wine and the grape juice. Stir well. Pour into small plastic cups arranged on a sheet pan or cake pan that will fit into your freezer. Let them become semi-frozen for an hour or so and then add the popsicle sticks. Let them freeze for at least 4 hours- more if you have a large mold or larger cup.

Serve on ice or in chilled wine glasses... you can even pour chilled white wine over them... easy and delicious!

RECIPE: MY CITRUS PICKLED SHRIMP FROM FOOD NETWORK STAR

I made this recipe for my pilot for Food Network Star because it has always been one of my signature dishes. In the Deep South, shrimp is a party staple year ‘round. I discovered this recipe about 20 years ago and have reinvented it many times based on what I had in the house. Around the holidays I add orange slices and zest, a few whole cloves and a splash of orange liqueur to change it for the season.

This is one of my easiest summer party recipes. You can make it a day ahead and it is ready to go when you are. Plus, this recipe can feed a lot of folks. If you are on a budget, get the smaller shrimp or opt to clean and devein them yourself. You can even use frozen raw shrimp for this dish if you don't live in an area where you have easy access to raw shrimp. Either way, everyone loves this dish and every guest will ask you for the recipe! It easily doubles or triples for a big crowd

My most popular recipe and probably my favorite to serve at a party is the Citrus Pickled Shrimp I made on Food Network Star. The beautiful bowl is by my friend Tena Payne of Earthborn Pottery.

MARTIE'S CITRUS PICKLED SHRIMP

Skill level: Easy

Prep Time: 15 minutes if you buy peeled and deveined shrimp. If you buy shrimp you have to clean, add 30 minutes.

Cook Time: 6-8 minutes for the shrimp but the marinade takes 8-24 hours

Yield: Approximately 60 shrimp

INGREDIENTS

For the shrimp:

2 Tablespoons Old Bay Seasoning

2 teaspoons kosher salt

½ teaspoon black pepper

3 pounds medium raw shrimp (16-20 count), peeled and deveined with the tails on

2 Tablespoons extra virgin olive oil

For the marinade:

2 small Spanish onions, sliced very thin

6 cloves garlic, sliced very thin

2 lemons, sliced very thin

14 small bay leaves or 7 large ones

1 teaspoon fennel seeds

1 teaspoon coriander seeds

1 teaspoon celery seed

1 teaspoon mustard seeds

3 dried hot chili peppers, like Chilies de Arbol (substitute ¼ t. cayenne)

1 teaspoon white pepper

¼ cup white wine vinegar

½ cup lemon juice

2 Tablespoons extra virgin olive oil

 INSTRUCTIONS

Preheat oven to 400-degrees.

Mix the Old Bay, salt, and pepper together in a small bowl. Place shrimp on a sheet tray, drizzle with 2 tablespoons of the olive oil. Sprinkle with the Old Bay mixture. Cook for 6 minutes or until shrimp just turn pink; flip and cook another 2 minutes.  

Whisk all of the marinade ingredients together in a large glass bowl except the lemon slices, bay leaves and the chilies. 

When the shrimp come out of the oven, put them into the marinade, toss, add the lemon slices, bay leaves, and the chilies and let cool. Wrap the bowl tightly with 2 layers of plastic wrap. Put the bowl in the refrigerator and marinate, turning the shrimp in the bowl occasionally to mix well for at least 8 hours and for up to 24 hours before serving. Place a large glass bowl in the fridge to chill, for serving the shrimp.

To serve: Remove the bay leaves and chilies. Strain and reserve the liquid from the shrimp using a medium sieve or strainer so the seeds can pass through but it is ok if some remain in the shrimp.

Put the shrimp in a chilled glass bowl. Add some of the marinade back to the shrimp and toss. The shrimp should not be swimming in the marinade liquid but there should be some in the bowl. The onion, lemon and seeds are all edible but don’t necessarily have to be eaten.

Serve in a large bowl with a slotted spoon.

PARTY PLAN: LUNCH HOUR BABY SHOWER

Seems like there always a new baby or wedding to celebrate! Everything for a lunch hour shower, from the decorations to the menu, needs to be simple and portable. Delicious make ahead items and a few simple craft projects make this lunch hour shower a breeze from set up to clean up. Change the decorations and this party works for baby, bridal, or birthday!

QUICK & EASY DECORATIONS

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Since you only have an hour, plan party decorations you can put up quickly. Use a clothesline and clothespins to hang photos, baby bibs, socks, and other necessities the new mom will need; she can take them home after the party is over. Scan and print cherished family pictures to prevent damage to the originals. 

For our tiny office baby shower for Caroline, we went to our favorite restaurant and met friends there. A quick centerpiece from baby bottles, rubber ducks, booties, and navy ribbon was the perfect welcome for our newest team member, baby Navy.

COORDINATE COLORS

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Mixing different sizes and shapes of like-colored plates gives your table and buffet a coordinated look without the added expense of buying paper products. Ask your fellow hostesses to bring their dish on a white serving piece, too. Food looks great on white dishes and it creates a cohesive look.

CENTERPIECE MADE SIMPLE WITH CHILDHOOD MEMORIES

Ask moms around the office to bring in old glass baby bottles to use as vases for your centerpiece. A variety of different sizes and heights work well. If you’re lucky enough to have blooms in your yard, clip some to make a casual flower arrangement or get a bunch from the florist and use a single stem in each bottle.

Party hostesses or the guest of honor’s family can bring a special treasure from childhood--- favorite books, baby booties, rattles to dress up a conference room table and serve as conversation starters. Pretty blue trays, ribbons, or a tablecloth make a plain office table party pretty.  

MAKE AHEAD MENU

Select a “can’t miss” menu that will work well for a “bring a dish” party. Choose items that will travel well, hold well and require very little assembly before the party. Make sure to wrap all items carefully and store properly until serving time. Remember to ask hostesses to bring food in a white serving dish for a completely coordinated look. Shown are some of my make-ahead favorites: Citrus Pickled Shrimp, Cheese Puffs, and a cheese board.

Make drinks ahead and transport in a pitcher you can use for serving. Any drink served in a glass with a stem seems special, even something as simple as Prosecco--- Italian sparkling wine. Use it to make Apricot Bellinis, a fresh twist on a Mimosa. Substitute ginger ale or lemon-lime soda for an office party or as a non-alcoholic beverage choice for the mom-to-be. Get beverage or cocktail recipes...

BUILD YOUR BUFFET

If you have the typical ugly office table to use for your buffet, dress it up with a large napkin or a scarf. In addition to the menu, take a little help from the store and build out your buffet with signature antipasto items like tapenade, smoked mozzarella, salami, peppers, marinated artichokes, olives, and breadsticks.  

FINISHING TOUCHES

Get a cake from the bakery...  yes, I said it. It is perfectly okay to take some help from the store or bakery. Decorate with items the new mom can use like these rubber duckies. Get a little more than you need so there plenty for an afternoon coffee break...:)

WATCH MY LUNCH HOUR BABY SHOWER VIDEO ON MYRECIPES.COM