Rhode Island Food

Here is an easy white sangria recipe that I came up with back about 6 years ago. The mix freezes well and it also makes great ice cubes.

You can pick these nectars up in any grocery store in the in the International Food section.

• 1 can Goya Guava Nectar
• 1 can Goya Pear Nectar
• 1 can Goya Mango Nectar
• 1 can Passion Fruit Nectar
• Chablis wine “Jug wine”

Mix all nectars up together and shake well. Fill a red wine goblet or the glass of your choice 3/4 full of ice cubes, fill glass 3/4 full of Chablis wine & top off with nectar mixture. Stir well. The ratio of ice and white wine is key for great flavor.

This recipe has turned non drinkers into white Sangria Addicts. This is the first time I ever gave out his recipe and it is very easy! Enjoy!

I have a red wine sangria that is more complicated and the recipe can be found in
“The Providence and Rhode Island Cookbook: Big Recipes from the Smallest State” by Linda Beaulieu”
I think you can pick this up in Providence Place Mall at Borders Books.

To me, summer in Rhode Island means Iggy’s Chowder and Clamcakes. I make it to Iggy’s in Oakland Beach, Warwick at least 6 times over the summer season. Waiting in line for 20 minutes to order and another 20 minutes waiting for your food, it can take up my afternoon noon in the summer months because I savor every bite of my food while enjoying a great view of Narragansett Bay. The waiting just makes it taste so much better!

Road scholars in need of quenching their thirst might consider quaffing coffee milk, the state drink which is a blend of milk and coffee syrup. Our own Eclipse brand is manufactured here. Newport Creamery’s signature “Awful Awful” consists of milk, ice milk, and flavored syrup.

Weiners are reddish ropes of meat consisting of pork and veal, squared at the ends for a snug hug inside a steamed weiner bun-a bread bunting with crusted sides. Ordering weiners “all the way” implies a burial in meat sauce made from a secret family recipe, topped with onions, mustard, and celery salt-the top dog of all ingredients which imparts a distinct flavor. Small in size, three is definitely the way to go for your Rhode fill.