Passion Fruit Sangria and an Introduction

Several years ago I found a new love. I was visiting my sister and her husband at their first apartment in Vancouver, BC when the not-so-chance introduction occurred. They took me to their favorite restaurant and it was there that I first met him. The Tapa.

tapa: \ta-pa\ n means lid; originally a piece of bread placed on a glass of wine; has evolved with variations of toppings, hence, tapas

Really, tapas are little plates of food, no larger than a small appetizer, which are ordered in rounds--several at a time-- and shared at the table. A brilliant solution for a girl who gets small anxiety attacks when forced to decide what to order. Tapas allow you to sample and taste a wide variety of plates without having to loosen the belt. They are as simple as a plate of various cheeses, and as ornate as Bin 941's East west Crab Cakes, burnt orange chipotle sauce, charred baby bok choy, cucumber salsa, and tobiko.

And really, who can say no to something that is served with a pitcher of Sangria?

Passion Fruit Sangria
(adapted from www.food.com)

2 bottles dry white wine
3/4 cup brandy
1/2 cup Triple Sec
3/4 cup simple syrup (equal amounts sugar and water heated until sugar dissolves and cooled) 3/4 cup passion fruit puree
2 cups fresh orange juice
3 oranges, sliced into thin rounds
3 green apples, cored and sliced thinly
2 lemons, sliced into thin rounds
1 cup blackberries, washed and sliced in 1/2

Combine all ingredients in a large pitcher. Cover and refrigerate for 2 hours or up to 2 days. Serve chilled in a wine glass with pieces of the fruit.