By: Lauren Hanat - Editorial@aycmedia.com Lauren Hanat was born in Queens, N.Y. and now is a Philadelphia-area regular. Hanat has fallen in love with long runs, classic rock, scooping ice cream and surfing. She smiles every time she hears a Billy Joel song and cries when watching Forest Gump.
On Tuesday evening I was lucky enough to spend some time with sous chef, Judson Branch from Thirteen. Chef Branch took the time to show Aroundphilly.com how to make his secret summer sangria (and he even released his new summer dishes that will appear on the menu in a few weeks.)
Sangria is a compilation of a bunch of ingredients--the drink originated from the need to clean out the liquor cabinet--which is why sangria recipes have a lot of flexibility and are perfect when you only have cheap liquor but an expensive palate.
Chef Branch assembled the drink with grace and precision in the private dining room at Thirteen for Aroundphilly.com. If you can’t make it to Thirteen, chef Branch revealed to us the ingredients in his special sangria so you can make it at home.
What you will need:
* Pitcher
* One bottle of red or white wine
* 2 tablespoons of peach Manischewitz
* 1 cup fruit juice (this is where you can get creative; you can use ½ cup of OJ, ½ of V8 tropical blend or 1 cup of any of the Goya fruit juices)
* 1 tablespoon of freshly ground mint
* diced fruit of any kind (Judson likes to use apples, grapes, strawberries peaches and oranges)
* Fresh-squeezed lime (optional)
Directions:
With a large mixing spoon, stir all the ingredients together. Right before serving, add 2 cups of either ginger ale or seltzer to give it some carbonation. Top with mint leaves and chill overnight so the flavor reaches its strongest capacity.
While sipping on the freshly made sangria, Branch and I sat down to discuss the new summer menu. Rest assured that the newest items to hit the scene at Thirteen will leave you nothing shy of entirely satisfied.
Summer Dinner Menu Additions
Pan-seared sea bass served with white corn jus, sautéed spinach and crimini mushrooms with chorizo date tomato chutney
Seared jumbo scallops served with white corn and bacon hash with orange horse radish and black garlic syrup. (Black garlic is aged garlic. The fermented garlic turns sweet and leaves a robust, roasted flavor.)
Summer Lunch Menu Additions
Soft shell crab sandwich served on a brioche roll with chili mayonnaise
Fish “taco” salad: beer-battered fried cod, topped with shredded iceberg lettuce, fried tortilla strips, red onions, black olives, diced tomatoes, guacamole, sweet chili dressing (mayo, honey, cilantro, cumin and chili powder)
Grilled chicken tortilla: golden wheat wrap, red peppers, onions, mixed baby greens and black garlic mayo
Pub fries and pulled pork: beer battered French fries, house-made pulled pork, cheese sauce, mustard dill ale and scallions
Patio Item Additions
Beef empanadas with fresh hot sauce
Pulled pork sliders and cole slaw
Garlic chili shrimp served with rice
Cheesesteak hoagie pizza: mayo, provolone, American cheese, steak, mozzarella, parmesan, lettuce, tomato and red onions
Jerk chicken skewers served with sweet and sour dipping sauce (ketchup and coconut milk)
Chicken wings
Mango-mojito sorbet served with a shot of rum
The Terrace at Thirteen is offering happy hour specials Wednesday through Sunday from 4 - 7pm where chef Judson’s signature sangria will be served.
