TOMORROW! Follow us on Instagram (www.instagram.com/chwinery) & join us for a LIVE brunch with Emily Wines and Chef Matt at 11 am CT! Master Sommelier Emily Wines will be stirring up a tasty Sunday Sangria to pair with Chef Matt’s Pretzel Bread French Toast. 🍓🍹🥓
SUGGESTED INGREDIENTS FOR THE LIVE DEMOS:
𝐒𝐔𝐍𝐃𝐀𝐘 𝐒𝐀𝐍𝐆𝐑𝐈𝐀:
• 1 bottle of wine- can be any Cooper’s Hawk wine, including sparkling!
• Fruit: consider flavors in the wine and build on that.
• Citrus, stone fruit, berries, apples and pears, tropical fruit, melon
• Herbs: optional but consider mint, rosemary, verbena, basil, and others are great
• Liqueur: for an added complexity and punch if you desire. St. Germaine, Cointreau, Lillet or other light spirits.
Juice or puree (optional)- to add richness and additional juicy flavor
• Sweetener of simple syrup
• Bubbles: ginger ale, club soda, Sprite, La Croix, etc.
𝐏𝐑𝐄𝐓𝐙𝐄𝐋 𝐁𝐑𝐄𝐀𝐃 𝐁𝐀𝐊𝐄𝐃 𝐅𝐑𝐄𝐍𝐂𝐇 𝐓𝐎𝐀𝐒𝐓:
• 1 cup whole eggs, whisked (5 large eggs measured 1 cup)
• 1 cup granulated sugar
• 1 cinnamon stick (or a dash of cinnamon if you don’t have sticks)
• 3 cups heavy cream (no, this isn’t a typo – use it ALL)
• 1 Tbsp vanilla Bean Paste or vanilla extract
• ¼ tsp Kosher Salt
• 2-Pretzel Bread Rolls, cut into 1” cubes
• 4 Slices Thick Bread such as Challah or Brioche
• 2 oz Cream Cheese