Sauza Tequila event gives brunch a different flavor

Last week, the Mom Central New York team attended a Sauza Tequila “Ladies Who Brunch” event hosted by Cathy Riva at The Apartment in Soho. OK, so you didn’t have to twist our arm to attend a tequila event – we went and had a blast. Bribed with manicures, chair massages, and of course drinks, we sampled some delicious twists on classic cocktails but with Sauza Tequila.

For instance, we never would have thought to use tequila in a version of a Bloody Mary or Mimosa to serve for brunch. Our host Cathy also had a fabulous sangria recipe using tequila (called the Mama Rita whipped up specially for Mother’s Day). We were a little apprehensive about mixing red wine and tequila, but it had the same sweet taste of a sangria.

Sauza’s fresh taste and affordable price point makes it an easy go-to for any occasion. And now, we’re inspired to have you all over for brunch!

The Mama Rita

Ingredients:

• 1 ½ parts Sauza Silver Tequila
• ½-part Cabernet Sauvignon
• 1 part DeKuyper Triple Sec
• 1 part Agave Nectar
• 1 part Fresh Lime juice

Directions:

1. Pour all ingredients over ice in mixing glass.
2. Shake and strain into a martini glass and garnish with a lime slice.

Plan an at-home brunch

Cathy also showed us some easy ways to put together a brunch at home. My favorite ideas were to get “Mom” or “Dad” shaped cookie cutters and make toast cut-outs. Setting up a special toast or pancake station for the kids keeps them entertained and they can even prepare a meal for Mom and Dad!

Cathy also shared an easy Canadian Bacon Strata recipe. Personally, I love eggs for brunch and anything that can be prepared the night before helps tremendously since it lessens the stress and timing as guests arrive.

Canadian Bacon Strata

Makes 6 servings

Bake time: 1 hour and a half

Ingredients:

• 4- English Muffins, split and toasted
• ½ lb sliced Canadian bacon (about 10 slices)
• 11/2 cups shredded organic cheddar cheese
• 1/3 cup finely shredded Parmesan cheese
• 8 large eggs
• 3 cups organic milk
• 11/2 tablespoon Dijon mustard
• Salt and pepper

Directions:

1. This dish can be prepared the night before through step 2 and baked the next morning. Let the strata chill 2 hours, and it will be nice and moist.
2. Butter a 2-quart shallow baking dish (oval or square); set aside. In dish, alternately arrange, cut side down, English muffin halves and Canadian bacon. Sprinkle with cheddar and Parmesan cheeses. Set aside.
3. In a large bowl, whisk together eggs, milk, mustard, ½ teaspoon salt, a pinch of pepper until combined. Pour over English muffins and Canadian bacon; cover tightly with plastic wrap. Refrigerate at least 2 hours and up to overnight.
4. Preheat oven to 350°. Place baking dish on a rimmed baking sheet; remove plastic wrap. Bake until puffed and set in the center (see note below), about 1 hour and 30 minutes. (Tent loosely with foil if strata starts to brown too quickly.) Let stand 10 minutes before cutting and serving.

Note: With a paring knife, pierce the center of the cooked strata. If it feels firm and the knife comes out clean, the eggs have set and the strata is done.

Allison Parker is an Account Manager at Mom Central Consulting and would like nothing more than to spend her weekends at brunch.

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Disclosure: Mom Central received a bottle of Sauza as a thank-you.

Mom Central