Brunch with Chef Matt & Master Sommelier Emily Wines? Count us in! Tune in for a Sangria demo featuring Cooper’s Hawk wines and a French Toast demo featuring Cooper’s Hawk pretzel bread. Who’s ready to get brunchin’?
SUGGESTED INGREDIENTS:
(we encourage you to put your own twist on these recipes!)
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