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Manischewitz Sangria

June 23, 2014


It’s summertime, which means the season of fresh fruit! And what better way to use fresh fruit than in Red Wine Sangria??



Here’s the twist: Instead of using red wine, we opted to go with Manischewitz. Cobi and his cousins have been talking about making Manischewitz Sangria for years now, so we decided to finally give it a try!



Some for the Sangria…


For Me

Some for Cosi!



We added some Brandy and Triple Sec, then started adding the fruit.


Manischewitz Sangria

We went with Oranges, Blackberries, Strawberries, Apples and Raspberries. Yum.



We let that sit overnight and couldn’t wait to give it a try the next morning.

It turned out to be pretty darn good! It’s a brutal hangover in a jug, so be careful.



While we were enjoying our Sangria we got started on dinner.


Lower Rack

Racks upon racks of Ribs.


Upper Rack

We had so many racks of ribs we had to use crushed beer cans to get everything positioned correctly!



While the Ribs were smoking away we decided we needed some Challah to add to our feast!

I whipped up enough dough for two loaves and gave some lessons in braiding.


Braided Challah

Great success!


Salted Challah

The second loaf we added Sea Salt before baking because Pretzel Challah > Regular Challah.



It’s almost sad that something that takes so long to make can disappear in under 10 minutes…


Crack Pie

After the Ribs and Sangria and Challah we brought out some Momofuku Milk Bar Crack Pie to really complete the feast!

For any of you who have yet to try Crack Pie, it’s like a delicious mix between a Butter Tart, a Pecan Pie and a hint of Creme Brûlée. Absolutely magical. I’ve found the recipe online and I can’t wait to try making it for myself!!

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