Brunching with Korbel California Champagne

Sponsored by Korbel

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What are everyone’s go-to brunch cocktails?

Since we are all drinking at home I am excited to partner with Korbel California Champagne, to bring y’all some bubbly sips & brunchy bites.

Bubbly Blood Mary

I’m kicking everything off with this NEXT LEVEL Bubbly Bloody Mary! YES, you heard me right! I made tomato water & topped it off with Korbel Brut for the perfect twist on the classic. This cocktail is also a great low-ABV option. You know you want to try it!

Ingredients:

• 3 ounces of tomato water
• 4 ounces Korbel Brut

Method:

1. Add tomato water to a coupe glass
2. Top with Korbel Brut Champagne
3. Garnish with olive and cherry tomatoes

Tomato Water (Recipe adapted from Bon Appétit)

• 1 1/2 pounds beefsteak tomatoes (about 3)
• ½ cup fresh mint
• ½ cup basil
• ½ cup blood orange juice
• 1 lemongrass stalk, chopped
• 1 Tbsp. kosher salt

Method:

1. Line a fine-mesh sieve with cheesecloth; set it over a large bowl. Pulse tomatoes, mint, lemongrass, and salt in a food processor until coarsely chopped.
2. Transfer mixture to prepared sieve. Cover and chill for at least 12 hours. (Do not stir or press on solids, or tomato water will be cloudy). Discard solids; cover tomato water and chill.

Honey Grapefruit Mimosa

Bubbly Rosé MIMOSA TIME! As we are all celebrating Brunch at home, and trying to be as sustainable as possible, I have created this Honey Grapefruit Mimosa using almost the entire grapefruit and Korbel 1882 Brut Rosé! I juiced FRESH ruby red grapefruits, and used the peel to make a candied grapefruit garnish! So delish!

Ingredients:

• 3 ounces of fresh ruby red grapefruit juice
• ½ ounce honey syrup
• 4 ounces Korbel Brut Rosé

Method:

1. Add grapefruit juice and honey syrup to the flute
2. Stir then top with Korbel Brut Rosé
3. Garnish with candied ruby red grapefruit peel

Candied Grapefruit Peel

Ingredients: (Recipe adapted from Bon Appétit)

• 3 Ruby Red Grapefruits
• 1 cup simple syrup
• ½ cup water
• 2 tablespoons of sugar

Method:

1. Peel grapefruit and cut it into strips
2. Boil peels in water, and repeat 3 times
3. Drain peels then add back to the pot with 1 cup simple syrup and ½ cup water
4. Simmer for 15-20 minutes
5. Take out of sugar and cool
6. Dust with sugar

Strawberry Lemonade Spritz

Not sure what day it is? Every day is a good day for BRUNCH! I am sharing my Strawberry Lemonade Spritz made with Korbel 1882 Sweet Rosé to keep you dancing!

Ingredients:

• 1 ounce dry vermouth
• ¾ lemon juice
• ½ strawberry syrup
• 4 ounces Korbel Sweet Rosé

Method:

1. Add vermouth, lemon juice, and strawberry simple syrup to a cocktail shaker
2. Shake then strain into serving glass over ice
3. Top with Korbel Sweet Rosé
4. Garnish with strawberries and edible flowers

Brunch Recipes

Shakshuka

• The sauce can be made ahead of time then all you need to do is heat it up and add the eggs then bake
• I made the sauce and packaged it up with some eggs and dropped it at my friend’s door so they could have a brunch with the recipe for them to finish it off
• The sauce can also be frozen and used anytime
• *For sustainability I used the tomato pulp from the Bubbly Bloody Mary in this dish from some of the tomatoes
• This can be made for 1 or 2 people, OR you can make the sauce and freeze it and it will be enough for 2-3 brunches for 2 people

Ingredients: (Recipe adapted from Delish)

• 2 tbsp. extra-virgin olive oil
• 1 tbsp. large onion, sliced
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 3 cloves garlic, minced
• 2 (28-oz.) cans of crushed tomatoes
• 1 (14.5-oz.) can of diced tomatoes
• 2 tsp. cumin
• 1 tsp. paprika
• 1/2 tsp. red pepper flakes
• Kosher salt
• Freshly ground black pepper
• 6 large eggs
• ½ cup crumbled feta or queso fresco
• 3 ounces of prosciutto
• ½ cup of sliced cherry tomatoes
• ½ cup of microgreens

Method:

1. Preheat oven to 375°. In a large skillet over medium heat, heat oil.
2. Add onions and cook for about 15-20 minutes.
3. Add bell peppers and cook until soft, 5 minutes then add garlic and cook until fragrant.
4. Pour in tomatoes and spices and season with salt and pepper.
5. Let simmer to thicken slightly, 10 minutes.
6. Transfer sauce to baking pan.
7. Make 6 wells in the sauce then crack an egg into each well.
8. Season eggs with salt and pepper.
9. Cover with aluminum foil and bake until egg whites are just set 12 to 15 minutes.
10. Top with feta or Queso Fresco, prosciutto, sliced cherry tomatoes, and microgreens

DIY Bagel Sandwich Board

Ingredients:

• Assorted bagels cut in half
• Cream cheese
• Cucumber, sliced
• Radish, sliced
• Red onion, sliced
• Soft boiled eggs
• Avocado, sliced and formed into a rose
• Microgreens

Method:

1. Arrange all ingredients on a board, then assembly bagel sandwiches as you wish

Fruit and Granola Tarts

Ingredients: (Recipe adapted from Pheebs Foods)

• 1 1/2 cups rolled oats
• 1/2 cup shredded coconut
• 1/2 tsp cinnamon
• 1/4 cup + 1 tbsp coconut oil for greasing muffin tin
• 1/4 cup honey

Filling:

• 1 cup greek yogurt
• 1 tsp vanilla

Method:

1. Pre-heat oven to 350 degrees
2. Combine oats, coconut, and cinnamon in a large bowl, and set aside
3. Melt coconut oil and honey in a small saucepan over a low heat
4. Pour melted oil & honey over the dry mixture and stir to coat well
5. Place spoonful’s of the mixture into greased muffin tin, using the spoon to press in as much as possible
6. Bake for around 20 minutes, checking to ensure they don’t brown too quickly
7. Remove from the oven and working quickly press into the tin using the back of a spoon a second time
8. Allow to cool completely before removing from the tins
9. Add spoonfuls of the yogurt mixture into each tart and top with desired fruits!