Let's Have a Beach Blanket Picnic and Share Some Cherry Peach Sangria

Cherry Peach Sangria (photo from My Recipes)

Welcome back to this months Cooking Light Virtual Supper Club where we continue our celebration of delicious food on the "lighter" side. We always appreciate you joining us for this event where we get together on the first Wednesday of every month to create a delicious meal from appetizers to dessert with a theme in mind. Ultimately our love of food, blogging and our commitment to a health conscious lifestyle is what has brought these ladies and one gent from Canada and the United States ( joining east and west and north and south) together.

Our very first Virtual Supper Club was originally sponsored by Cooking Light magazine and although the faces may have changed since its birth in 2009 we have always had a love for Cooking Light magazine which has an emphasis on healthy eating and living. Moving on to its 5th year this is a team effort where we continue to share a love for healthy eating and living. We look forward each month to strengthening our bonds, and enjoying each others company virtually. The party goes on for days!!

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"Along the Beach"

To walk along the beach,

The sun against your face,

Feels every bit as sweet,

As the warmth of an embrace…

 Unknown

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Here at the Cooking Light Virtual Supper Club we have dreamed up a menu on the healthier side without giving up any of the comfort you find in delicious food. For this months menu the Cooking Light Virtual Supper is enjoying the lazy days of summer with a picnic on the beach, a theme by Susan of The Spice Garden. Let's see what the group has brought to the table.

Sarah of All Our Finger in the Pie starts us off with her own recipe inspired by Local Lounge an appetizer of Toasted Foccacia Topped with Strawberry Rhubarb Preserve, Pickled Radishes and Pea Shoots.

Shelby of The Life and Loves of Grumpy's Honeybunch totes along a delicious Farro, Cherry, and Walnut Salad. 

Susan of The Spice Garden whisks us away to the beach with a tasty main dish of Lemon Ginger Fried Chicken. Crispy and satisfying.

Jerry of A Life, Lived is bringing along a seasonal and delicious Zucchini Ribbons with Lemon and Pecorino.

Sandi of Whistlestop Cafe Cooking ends with a bang with a luscious dessert. Lemon Polenta Cake with Summer Berries is sure to WOW your guests.

I got the wild card this month and opted to bring a refreshing Cherry Peach Sangria. Albariño is the primary grape used to make dry white wine in the Rias Baixas (Lower Inlets) section of the Galicia region of Northwestern Spain. Considered by many to be Spain's premier quality white wine, Albariño is also known in Portugal as Alvarinho and often used as a component of Vinho Verde. Typically, wines made from Albariño are very aromatic, often described as having scents of almonds or almond paste, apples, peaches, citrus, and flowers or grass. Albariño wines are particularly suited to seafood due to their bracing acidity. If you cannot find this wine at your local liquor store North Americans can substitute a dry Riesling or a fruit-forward Sauvignon Blanc.

**Cherry Peach Sangria**

1/4 cup sugar
1/4 cup brandy
2 1/2 cups pitted Rainier cherries
1 (750-milliliter) bottle albariño wine, chilled
1 cup chilled club soda
1 peach, thinly sliced
3 thyme sprigs
1 sprig purple basil (optional)
1 sprig sweet basil (optional)

Combine 1/4 cup sugar and 1/4 cup brandy in a pitcher; stir until sugar dissolves. Add cherries and wine, and chill for 8 hours or up to overnight. Just before serving, stir in club soda and remaining ingredients.


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