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Spiced Sangria

one and a half slices fall sangria recipe
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Spiced Sangria

So… I’m starting to think Sangria is better in the fall. Yes, it’s known for being the perfect summertime cocktail, enjoyed on a warm, sunny beach somewhere in Southern Spain. It’s appealing. But it’s now been two years in a row, right around the beginning of fall, where I’ve had the craving for a Spiced Sangria… something with hints of cinnamon and clove.

Last fall, we experimented with the Autumn Sangria – featuring thyme, cardamom, and believe it or not, beetroot. It was phenomenal. This year, we paused the beets and highlighted star anise, cinnamon, cloves, and pears. The result? Non-sangria drinking converts. In other words, it was a massive success. The pitcher was gone in minutes and I immediately regretted not making more.

Surprisingly, Sangria creates the perfect canvas for a fall cocktail. Its summer value is still very much appreciated, but if you ask me, it should be enjoyed year round. See for yourself.

Pro tip: While high-quality wine will definitely take your Sangria to the next level, rest assure and know that you can pick a bottle based on a cool, millennial-crafted logo and still get an incredible drink (we thank the sugar). Pinot Noir is a great choice.

what you need

Recipe makes 1 pitcher.

For the sangria:

2 bottles red wine

1 cup cognac 

1 cup spiced simple syrup

1/2 – 3/4 cup orange or blood orange juice, freshly squeezed

1 cinnamon stick

1 apple, sliced

1 orange, sliced

For the Spiced Simple Syrup…

2 cups water

2 cups sugar

1 whole pear, cut into chunks

10 whole cloves

3 star anise

3 cardamom pods

1 cinnamon stick

how to make it

[the night before] Mix the water and the sugar in a pot and set it to simmer stovetop on medium heat. Add the pear and all the spices (you are welcome to toast and/or crack the cardamom pods beforehand if you wish). Simmer for ~15-20 minutes or until liquid becomes golden and begins to thicken slightly. Remove from heat, allow to cool for 10 minutes, then strain the liquid into a glass jar. 

Pro tip: the pear chunks make a great addition alongside an orange slice to an Old Fashioned – actually, this syrup goes very well as a sugar cube substitute in an Old Fashioned… 

[the day of] Empty both bottles of red wine into the pitcher. Add the cognac, simple syrup, and orange juice, stirring generously. Add the cinnamon stick, apple slices, and orange slices, stir once more, and let stand for 3-4 hours before your guests arrive. 

[garnish] When you are ready to serve, all you need to do is pour and garnish with an apple slice, an orange slice, or whatever strikes your fancy.

Enjoy like it’s July on the Costa Brava! 

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Pork and Apples

one and a half slices pork and apples simple recipe
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Pork and Apples

one and a half slices pork and apples simple recipe

This Pork and Apples recipe is one of my all-time favorites especially for the new year – the month of January in particular (though it is well-suited to anytime Fall through Winter). A good solid pork roast is combined with hearty potatoes, sweet cabbage, and tangy apples for a truly delicious, surprising, filling meal. Trust me, guys, this is super delicious and unique. Many in the Midwest eat pork and sauerkraut on New Year’s Day. I tend to favor a big pot of black eyed peas myself but Pork and Apples always comes sometime between January 1st and 10th. Do go get yourself a pork roast and give it a try. Mine came from Longstone Farm in Lovettesville, VA. For you Northern Virginian-ers, Longstone has a new self-service market open now on Route 9 – check it out!

Happy New Year, everyone!

what you need

1 pork roast (I have used loin, butt, and shoulder)

3-5 small white or red potatoes, halved or quartered

2 tablespoons butter or olive oil

3 cloves garlic, sliced

1/2 head of cabbage (green or purple), cut into wedges

1 yellow onion, cut into chunks

1 1/2 small apples, cored and cut into wedges

1/8 cup apple cider vinegar

3 tablespoons dried thyme

Salt and pepper to taste

3/4 cup water or vegetable bouillon

1 tablespoon honey

 

how to make it

Preheat oven to 325. 

Stovetop, melt the butter in a large Dutch oven or other covered, oven-safe pot. Brown the roast on all sides then set it aside on a plate. Add the sliced garlic and sauté until fragrant, ~1 minute. 

Remove from heat and add the apple cider vinegar scraping any little brown bits up off the bottom to deglaze the pot. Add the honey and water/bouillon and stir. Replace the roast in the liquid sprinkling generously with dried thyme, salt, and pepper. 

Nestle 3/4 of the apple slices and all the onion slices around the roast. Secure the lid and roast in the oven for 2 full hours (note that butt and shoulder roasts will take a little longer than loins as a general rule). 

After 2 hours, remove the roast and add the remaining apple slices, the potatoes (submerging in the liquid if at all possible), and then layer the cabbage wedges over the top. You may need to add a bit of liquid if it’s looking low. Salt and pepper the cabbage generously and return to the oven for another ~45 minutes. 

Check your pork by cutting with knife and fork. It should be very tender and the vegetables should be soft but not destroyed, hence adding them later. Serve and enjoy! 
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December 25, 2021 3 Comments
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Omni Veggie

Rice Pilaf

OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Customizable Rice Pilaf

This highly customizable rice pilaf rounds out my rice trifecta – Customizable Fried Rice, Indian Biryani Rice, and this one. This is by far the most customizable of the three. You can make it how you want it – side dish, main course, protein of choice, strictly vegetarian. You can choose a Moroccan, Mediterranean, or Latin flavor profile with the spices that you select. My favorite is a chicken-centric, Moroccan-esque varietal. All you have to do is follow a simple process: 1) Base, 2) Spices, 3) Veggies, 4) Rice, 5) Broth, 6) Garnish, and it’s ready in 30.  

how to make it

(the bolded ingredients make my stand-by, Moroccan profile rice pilaf pictured above)

1) BASE. This is where you establish the flavor profile of your pilaf. Start by heating 1 tablespoon of olive oil over medium heat in a large pan. Then add 3/4 cup of any of the following along with salt and pepper, and sauté ~2-4 minutes. 

  • Diced Vidalia or Spanish onion
  • Minced ginger root
  • Minced shallot
  • Diced carrot
  • Diced celery
  • Diced fennel 

2) SPICES. This is where you build the flavor profile of your pilaf. You don’t want to drown the rice in spices like you might a curry; rather, lightly fragrance the rice with 1-3 spices of your choosing. Add 1 scant tablespoon of spices total, choosing from the following:

  • Lemon zest
  • Cinnamon
  • Cayenne
  • Oregano
  • Mint
  • Turmeric
  • Coriander
  • Cumin
  • Saffron

3) VEGGIES. This is where you can give your rice a little extra, if you desire. Throwing in some small broccoli florets, green peas, snap peas, or diced bell pepper here can give your rice a little more body. For my Moroccan pilaf, I add a handful of Golden Raisins or sometimes a diced apple. Give your mixture a good stir and another 60 seconds over medium-high heat

4) RICE. Now add 1 cup of rice of choice, dry. Jasmine rice or basmati rice tend to work best to absorb the flavors, but I’ve also made it with long-grained brown rice. Stir the grains until coated and sauté an additional ~2-3 minutes. If the mixture is starting to burn or looking a little dry, you can add another dash of olive oil or toasted sesame oil. 

5) BROTH. This is the part that sets rice pilaf apart from normal rice – it is cooked in broth. Add 1 1/2 cups of broth – chicken, vegetable, homemade, or Knorr, your choice. Throwing in a splash of white wine is also acceptable and perhaps a little more salt and pepper. Bring the mixture to a boil over high heat, then reduce to a light simmer, cover, and cook for ~15 minutes until the liquid is absorbed. Then remove the rice from the heat, cover with a clean dish towel, and replace the lid, letting the rice rest for 10 minutes (this is key to making your rice fluffy not sticky!). 

6) GARNISH. This is the best part of the entire pilaf. It’s where you add freshness and crunch to the beautifully rich flavor profile you’ve just created. Choose one thing green and one thing crunchy from the options below:

  • Minced chives
  • Fresh parsley
  • Fresh cilantro
  • Fresh mint
  • Toasted almonds
  • Toasted pistachios 
  • Toasted pine nuts (also a favorite)
  • Toasted hazelnuts (also a favorite)
  • Toasted cashews (also a favorite)
  • Toasted pecans
  • Marinated, baked, chunked chicken or protein of choice

Fold in your garnish, fluff up this rice, and serve. The Moroccan style tends to pair well with a lemon wedge to squeeze on top for that added brightness. It may look like a lot but these six simple steps, once mastered, yield a full-bodied, hearty rice pilaf that can serve as a side dish or an entire meal. Of all three OneandahalfSlices rice dishes, this is by far my fav!
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Fried Rice

July 24, 2025 4 Comments

A quintessential fried rice recipe. AKA what to do with leftover rice, weeknight style. This hits. Make it spicy. 🌶️ Get some sake. Fuck it, go to Japan.

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