Summer is officially here!  Other than my killer Margaritas, this is my standby cocktail for summer gatherings.  It's perfect for a cookout or Sunday brunch...light and refreshing and not too sweet.

Another great thing about this recipe is that it's adaptable...you can use whatever fruit you have on hand, or whatever your favorites are.  I always keep the lime and the orange, but sometimes I'll switch out the pineapple with sliced fresh peaches or maybe some watermelon.  Other times I will add grapes to the mix.  Ooooo, strawberries would be good too...now I want to make another batch!

White Wine Sangria
adapted from Cuisine at Home

1/2 cup hot water
1/2 cup sugar
1 bottle (750 ml) dry white wine (I use Pinot Grigio or Sauvignon Blanc)
3/4 cup brandy
1 teaspoon vanilla
1 lime
1 orange
1/2 pineapple, cut into chunks or rings (or see other fruit suggestions above)
2 cups club soda, chilled
raspberries for garnish

Combine hot water and sugar in a pitcher and stir until the sugar is dissolved.

Wash lime and orange very well, then slice into rounds.

Combine lime and orange slices, wine, brandy, vanilla and pineapple with sugar water in pitcher.  Chill at least 2 hours, or overnight.

Just before serving, gently stir in club soda.  Pour over ice and garnish with raspberries.

I've been obsessed with dried cranberries lately...a bowl of them mixed with almonds is a perfect snack.  And actually good for you!  I try to tell myself that healthy snacks like that totally cancel out the rest of my normal diet of french fries, peanut butter cookies, and butter-laden treats like this Cranberry-Orange Bread.  With boozy glaze.

This is more of a pound cake than a bread.  Moist, dense and rich.  The tart cranberries perfectly offset the sweet orange and Grand Marnier glaze. 

Cranberry Orange Bread with Grand Marnier Glaze
adapted from MyRecipes.com

1 1/2 cups (3 sticks) butter, softened
1 1/2 cups sugar
4 eggs
1 cup orange juice
1 cup sour cream
2 tablespoons grated orange zest
2 teaspoons vanilla
4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups dried cranberries
2 cups powdered sugar
7-8 tablespoons Grand Marnier

Preheat oven to 330 degrees.  (I know, weird, right?  I don't think I've ever set an oven to that temperature before.  Whatever, it worked.)  Grease 2 loaf pans.

Beat butter and sugar until light and fluffy, about 3 minutes.  Add eggs, one at a time, beating well after each one.  Add orange juice, sour cream, orange zest and vanilla and mix well.

Add flour, baking powder, salt and dried cranberries.  Stir until combined; don't overmix.

Divide batter evenly into the greased loaf pans.  Bake 65-75 minutes, or until skewer inserted into loaves comes out clean.

While loaves are baking, whisk together powdered sugar and Grand Marnier until smooth and pourable.  If too thick, add more Grand Marnier or orange juice.  If too thin, add more powdered sugar.  Set aside.

Let loaves cool in pans 10 minutes, then turn out onto rack placed over a baking sheet.  Poke holes all over top surface of loaves with a long skewer.  Pour glaze over loaves.  Let cool completely before slicing.