Do you have any good recipes calling for champagne?
May 30th, 2010
Dinner, dessert and drink recipes are all welcome.
I always have a bottle of champagne leftover and I’d like to cook with it so it doesn’t go to waste.
Thanks everyone, all these recipes look great. I wish I could make them all!
I make a Champagne Chive Butter Sauce that is wonderful with seafood and chicken. Here is the recipe:
3 tablespoons minced shallots
1 cup Champagne
1/2 cup heavy cream
2 sticks butter, cut into small pieces
Salt
White pepper
1/3 cup finely chopped chives
In a medium saucepan combine the shallots and Champagne and bring to a boil. Reduce the heat to medium-low and simmer until reduced by half, about 15 minutes. Add the cream, bring to a boil, and reduce by half, about 3 minutes. Reduce the heat and whisk in the butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated. Continue until all the butter is added and the sauce coats the back of a spoon, removing the pan from the heat periodically to prevent the sauce from getting too hot and breaking. Strain, if desired. Season, to taste, with salt and pepper and fold in the chives.
Note: If you prefer: tarragon can be used instead of chives. You could also use this as a sauce for new potatoes.
I’ve also used leftover Champagne to make a glaze for duck and goose. Simmer about 2 cups of Champagne until it has reduced by half, let cool to lukewarm.Stir in 1 tablespoon of sugar. At this point, you can also add some fresh herbs (mint, rosemary, marjoram). Brush on the duck or goose (or just plain old chicken to make it not so "plain old" chicken). And roast as usual. You’d be surprised at how well the Champagne flavor is imparted throughout the bird.
Happy cooking!
May 30th, 2010 at 8:43 pm
I really love champagne vinagrette on a nice salad with spring lettuces or boston lettuce.
You mix 1/4 cup WHITE BALSAMIC VINEGAR with 1/4 cup olive oil and 1/4 cup champagne in a blender until emulsified. Pour over salad of your choice. I think it is best on a salad of:
Field Greens/Spring Lettuces
Craisins
Tomatoes
Cucumbers
Walnuts
Goat cheese!!! Chevre
Sliced Pears
References :
May 30th, 2010 at 9:03 pm
There is a recipe for champagne punch where you add sherbert ice cream scoops and fresh strawberries and sliced oranges. I think that you can make it stretch with lemon lime soda,
http://food.yahoo.com/recipes/allrecipes/25853/new-year-s-champagne-punch
You can omit the OJ and use sprite, add the fruit and top with the sherbert. Make sure the fruit is bit size so you can easily eat from cup by drinking.
You can also make large ice cube rings with the fruit frozen in there.
References :
May 30th, 2010 at 9:24 pm
i agree with the salad dressing one… its delicious!!
i also LOVE a good "FLIRTINI" which is a delicious drink i get when i go to a japanese steakhouse near my work
a few pieces of fresh pineapple
1/2 oz Cointreau
1/2 oz vodka
1 oz pineapple juice
3 oz Champagne
maraschino cherry for garnish
*they mush the fresh fruit with the liquor then strain it so theres no chunks then add the champagne on top*
its heavenly
References :
May 30th, 2010 at 9:31 pm
Juicy Turkey –
INGREDIENTS
2 tablespoons dried parsley
2 tablespoons ground dried rosemary
2 tablespoons rubbed dried sage
2 tablespoons dried thyme leaves
1 tablespoon lemon pepper
1 tablespoon salt
1 (15 pound) whole turkey, neck and giblets removed
2 stalks celery, chopped
1 orange, cut into wedges
1 onion, chopped
1 carrot, chopped
1 (14.5 ounce) can chicken broth
1 (750 milliliter) bottle champagne
DIRECTIONS
Preheat an oven to 350 degrees F (175 degrees C). Line a turkey roaster with long sheets of aluminum foil that will be long enough to wrap over the turkey.
Stir together the parsley, rosemary, sage, thyme, lemon pepper, and salt in a small bowl. Rub the herb mixture into the cavity of the turkey, then stuff with the celery, orange, onion, and carrot. Truss if desired, and place the turkey into the roasting pan. Pour the chicken broth and champagne over the turkey, making sure to get some champagne in the cavity. Bring the aluminum foil over the top of the turkey, and seal. Try to keep the foil from touching the skin of the turkey breast or legs.
Bake the turkey in the preheated oven for 2 1/2 to 3 hours until no longer pink at the bone and the juices run clear. Uncover the turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
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Champagne with Strawberries –
INGREDIENTS
1 pint lemon sherbet
2 pints strawberries, hulled and sliced
2 cups champagne
DIRECTIONS
Drop scoops of sherbet into 4 tall clear glasses. Top with strawberry slices, then pour in champagne until filled.
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Champagne Shrimp and Pasta –
INGREDIENTS
8 ounces angel hair pasta
1 tablespoon extra virgin olive oil
1 cup sliced fresh mushrooms
1 pound medium shrimp, peeled and deveined
1 1/2 cups champagne
1/4 teaspoon salt
2 tablespoons minced shallots
2 plum tomatoes, diced
1 cup heavy cream
salt and pepper to taste
3 tablespoons chopped fresh parsley
freshly grated Parmesan cheese
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 6 to 8 minutes or until al dente; drain.
Meanwhile, heat oil over medium-high heat in a large frying pan. Cook and stir mushrooms in oil until tender. Remove mushrooms from pan, and set aside.
Combine shrimp, champagne, and salt in the frying pan, and cook over high heat. When liquid just begins to boil, remove shrimp from pan. Add shallots and tomatoes to champagne; boil until liquid is reduced to 1/2 cup, about 8 minutes. Stir in 3/4 cup cream; boil until slightly thick, about 1 to 2 minutes. Add shrimp and mushrooms to sauce, and heat through. Adjust seasonings to taste.
Toss hot, cooked pasta with remaining 1/4 cup cream and parsley. To serve, spoon shrimp with sauce over pasta, and top with Parmesan cheese.
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Champagne Cake –
INGREDIENTS
2 3/4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
2/3 cup butter
1 1/2 cups white sugar
3/4 cup champagne
6 egg whites
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Butter a 10 inch round cake pan.
In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne.
In a large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites. Pour into prepared pan.
Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean.
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Strawberry Champagne Soup —
INGREDIENTS
5 cups quartered strawberries
1/4 cup white sugar
1/8 teaspoon salt
1 cup champagne
DIRECTIONS
Place the strawberries into a blender, and sprinkle with sugar and salt. Process until smooth. Cover, and chill for 2 hours. Stir in champagne just before serving
References :
HAPPY HOLIDAYS!!!
May 30th, 2010 at 10:15 pm
I make a Champagne Chive Butter Sauce that is wonderful with seafood and chicken. Here is the recipe:
3 tablespoons minced shallots
1 cup Champagne
1/2 cup heavy cream
2 sticks butter, cut into small pieces
Salt
White pepper
1/3 cup finely chopped chives
In a medium saucepan combine the shallots and Champagne and bring to a boil. Reduce the heat to medium-low and simmer until reduced by half, about 15 minutes. Add the cream, bring to a boil, and reduce by half, about 3 minutes. Reduce the heat and whisk in the butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated. Continue until all the butter is added and the sauce coats the back of a spoon, removing the pan from the heat periodically to prevent the sauce from getting too hot and breaking. Strain, if desired. Season, to taste, with salt and pepper and fold in the chives.
Note: If you prefer: tarragon can be used instead of chives. You could also use this as a sauce for new potatoes.
I’ve also used leftover Champagne to make a glaze for duck and goose. Simmer about 2 cups of Champagne until it has reduced by half, let cool to lukewarm.Stir in 1 tablespoon of sugar. At this point, you can also add some fresh herbs (mint, rosemary, marjoram). Brush on the duck or goose (or just plain old chicken to make it not so "plain old" chicken). And roast as usual. You’d be surprised at how well the Champagne flavor is imparted throughout the bird.
Happy cooking!
References :
May 30th, 2010 at 10:57 pm
The Food Network might be your best bet to find more recipes.
Here is a few that I have seen in the past that looked interesting
Champagne Orange Jello – It is fairly easy and very festive for New Year’s
http://www.jellorecipes.net/Jello-Recipes/jello-recipes/orange-jello-recipes-champagne-jelly.php
I also saw on the Food Network you can make a sauce out of champagne.
http://www.foodnetwork.com/recipes/robin-miller/pork-chops-in-creamy-champagne-sauce-with-rustic-garlic-mashed-potatoes-recipe/index.html
Champagne-Pear Cocktail
http://www.foodnetwork.com/recipes/michael-chiarello/champagne-with-pear-liqueur-recipe/index.html
References :