Penelope Casas, one of the main promoters of Spanish cuisine in USA died at age 70 due to complications from the treatment of leukemia. In 1983, the Spanish government awarded her with the National Prize of Gastronomy. Her books were a great success in America and thanks to them, many Americans taught the value of the typical dishes of Spain.
Her fame started soon, when she published Tapas: The Little Dishes of Spain. Then, American people discovered that they had to travel to Spain to taste Tapas. This book became a classic in the field and contributed to the proliferation of “Tapas Bars”.
Penelope Casas wrote other seven Spanish cookbooks, including The Foods and Wines of Spain (1982) and the last 1,000 Spanish Recipes, recently completed. In fact, it will be published in 2014.
We’ll miss you Penelope. R.I.P.
Sangria recipe by Penelope Casas in her book The Foods and Wines of Spain:
Nothing is more satisfying in summer than an icy coldsangria. When I think of Spain, some of my most pleasant thoughts are of beachside restaurants, where one goes in bathing suit straight from a dip in the Mediterranean to eat paella and sip sangria.
Sangria slides down easily, so prepare plenty, increasing the recipe by an amount desired. Start preparation several hours in advance.
1 bottle (24 ounces) dry, full-bodied red wine, preferably of Spanish import from Valencia or Valdepenas
2 Tbsp. orange juice
2 Tbsp. orange liqueur (optional), such as Gran Torres or Grand Marnier
1 Tbsp. sugar
Orange and lemon slices
Apple and/or peach wedges
1 cup club soda or sparkling water
Mix together in a large pitcher all ingredients except the club soda. Cover and refrigerate several hours or overnight. Add the club soda and ice cubes. Serve very cold in balloon-shaped wine glasses or in Spanish earthenware mugs (without handles).