Winter sangria at Madison Sourdough
Brunch is arguably the best meal, and brunch in winter is perhaps best of all. What better way to thwart a bleak morning than with buttermilk pancakes, eggs Benedict and French toast?
Sangria helps, too. Less traditional than a mimosa or Bloody Mary, sangria is an easy brunch drink. You can make it the night before and throw in whatever’s lying around: brandy, cognac, ginger ale, odd bits of fruit. At Madison Sourdough, executive chef Molly Maciejewski brews a different batch every weekend, using seasonal ingredients like blood oranges warmed with cinnamon, allspice and cloves.
“Sangria isn’t too heavy, and it’s very versatile,” she says. “So it’s a great way to start—or end—your day.”
RECIPE: Winter Sangria
1 bottle red wine
2 blood oranges, peeled and sliced into rounds
2 green apples, cored and sliced
1/2 cup honey
2 cinnamon sticks
7 allspice berries
1-inch piece ginger, peeled and diced
Cinnamon stick and blood orange round
In a carafe, mix fruit, honey, spices and ginger.
Add wine; stir until honey is incorporated.
Cover; refrigerate 24 hours. Strain solids.
Serve garnished with cinnamon stick and blood orange round.
Molly’s Valentine’s Sangria:
In medium bowl, place 1/2 cup raspberries, 1/2 cup blackberries and 1 tablespoon whole leaf white tea. Add 3/4 cup St. Germain; lightly crush fruit with back of wooden spoon. Cover; refrigerate 24 hours. Strain over glass pitcher, pressing lightly on solids to remove as much liquid as possible. Pour one bottle sparkling rosé (such as Roederer Estate Brut Rosé NV) into pitcher; stir gently to mix. Serve garnished with edible rose petals.
Recipe courtesy of Madison Sourdough
916 Williamson St.