Meet the Sullivans: Cider Sangria + Macy's Culinary Council with Chef Marcus Samuelson

September 30, 2017

Cider Sangria + Macy's Culinary Council with Chef Marcus Samuelson

This post is sponsored by Everywhere Agency on behalf of Macy's; however, all thoughts and opinions expressed are my own.

Hello there! I'm popping in on a Saturday morning to share a delicious fall twist on your standard sangria recipe.

The recipe comes from Chef Marcus Samuelsson, acclaimed chef and restaurateur, and author of The Soul of a New Cuisine cookbook. Marcus will be demoing some of his award winning dished at Macy's Culinary Cooking Council event next Wednesday, October 4th at 6pm in San Rafael, CA.

Attendees of the event will learn from the master-chef some of his best kept culinary secrets, as well as the techniques he uses to prepare some of his award-winning dishes. There will also be plenty of drinks and and food to enjoy at the event!


While I'm bummed I can't attend the event myself, I decided to make one of his recipes at home! When I saw the recipe for his Cider Sangria I knew I had to give it a try.

CIDER SANGRIA

Yields Serves 2
Prep Time 15 Minutes
Difficulty Easy

INGRDIENTS
1 granny smith apple
1 honey crisp apple
2 cups seedless grapes
1 lemon, sliced
1 orange, sliced
2 cups fresh squeezed or blended grape juice
2 bottles ginger beer
1 cinnamon stick

INSTRUCTIONS
Fill pitcher with cinnamon stick, apples, grapes, lemons and oranges.
Add all other ingredients and mix.


I was able to put the sangria together Friday afternoon while Owen was in school and then I let it marinate for a couple hours. I set some aside for the boys, since it's non-alcoholic.

Then in the main pitcher I added a few glasses of dry white wine for Keith and I. When Keith came home we all enjoyed our cider drinks to kick off the weekend!

 It was a fun and refreshing treat for all of us!





If you'd like a chance to meet Marcus Samuelsson, hear his stories and see some amazing live looking demos you can RSVP here for the event!



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