Lavender Scented Pink Martinis

1 sprig fresh Lavender

2 oz Fresh Lemonade

1 1/2 oz Vodka

3 Raspberries plus additional raspberries for garnish

ice

smash the fresh lavender with 3 raspberries in a shaker.  Add plenty of ice, vodka, and lemonade and shake vigorously.  Place additional raspberries into a martini glass and pour cocktail into the glass.  Serve and enjoy!

Cedar Plank Grilled Char With a Sangria Reduction

Grilled Char:

1 lb of Char with Skin Removed

salt and pepper to taste

Olive Oil

Soak a cedar plan (available at Williams Sonoma and many other locations) in water for a least a couple of hours.  Season the fish generously with the oil and salt and pepper.  Place fish on plank and place on hot grill.  Cover the grill and cook just until fish is cooked through (about 7 minutes, but this will vary based on how hot your grill is and how thick the fish is.  Do not let the fish get overcooked.  The fish should be opaque but still be juicy).  Allow fish to rest for about five minutes and serve with the sangria reduction.

Sangria Reduction:

2 cups of Sangria

Strain sangria and pour it into a sauce pot.  Bring to a boil over medium heat and allow it to reduce until it can coat the back of a spoon and when you draw your finger through the sauce on the back of the spoon.  Remove from heat and serve immediately with the grilled char.

Recipe Advice: soaking the plank in water not only prevents it from burning when you place it on the grill, but it also imparts a delicate smoky flavor to the fish.  I only use charcoal.  I know.  It takes longer.  Its messier.  You can't control the heat.  I would argue that it doesn't take that much longer (I have a chimney lighter which works beautiful) and you truly can control the heat, but most significantly you can't duplicate the flavor of charcoal.  If you skip the plank and grill the fish directly on the grate, use canola oil which has a higher smoking point rather than olive oil.  Rub the oil onto the fish (as in the original recipe) but also take a paper towel soaked in the canola oil and rub a thin amount of oil directly onto the grate of the grill.

Sangria

1 Bottle of Red wine

2 Cups Orange Juice

1/2 Cup Superfine Sugar (or to taste)

Lots of fresh fruit, sliced thinly if necessary

1/2 cup triple sec

1 bottle of prosecco or cava (or other inexpensive sparkling wine)

Mix the red wine, orange juice, sugar, triple sec and fruit until sugar is dissolved.  Add fresh fruit and chill thoroughly.  When ready to serve, add a splash of the sparkling wine to the serving glass and plenty of ice.  Garnish with fruit from the sangria.

Recipe advice: I usually use a Jammy Shiraz.  Don't use good wine.  Its a waste.  There are so many ingredients in the sangria you really don't taste the wine.  I usually use a combination of thinly sliced apples, oranges, lemons, limes, and strawberries but you can really use whatever combination of fruit sounds good to you!  Also, adjust the sugar, triple sec, and orange juice amounts to your taste.