Yesterday's champagne

15 years ago

Yesterday I had some friends over for brunch...mimosas, crab quiche, stickey buns and a fruit salad.

Well, I have about a cup of champagne in the refrigerator getting flat.

I have toyed with, salad dressing...??

Putting it into bread...or perhaps making a champagne cake...but I don't need a cake.

Thinking I will make a risotto for dinner...

Any other thoughts?

Linda c

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Comments (14)

claire_de_luna
15 years ago
OK, this may sound a little weird, but I'd pair it with some gelatin and fruit, especially if it has a few bubbles left.
bostonpat_gw
15 years ago
How about Champagne Truffles?

I never have leftover champagne!
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punamytsike
15 years ago
It's like grape wine now, so why not in some sauce? or marinade for meat?
claire_de_luna
15 years ago
Do you have any cheese? How about fondue?
Ideefixe
15 years ago
It's not going to do anything in bread or cake. You could make a champagne sauce for fish or chicken. Or just drink it.

CHAMPAGNE SAUCE:

1 1/2 c. sliced fresh mushrooms
1/4 c. chopped green onions
2 tbsp. butter
1 c. whipping cream
2 tbsp. brandy
2 tsp. cornstarch
1/3 c. champagne
Salt and pepper to taste
jimster
15 years ago
Risotto would be a good choice.

Jim
proudmamato4
15 years ago
Put a few raisins in it and recork. It should get refizzy!
rob333 (zone 7b)
15 years ago
Leftover champagne?! The risotto sounds good. Ok, if not for drinking, here's my favorite:

Marinated shrimp with champagne beurre blanc
Bon AppÃ©tit : December 2003

Servings: Makes 8 first-course servings.

Ingredients

Sauce base
2 cups Champagne or other dry sparkling wine
1/3 cup finely chopped shallots
2 tablespoons Champagne vinegar or other white wine vinegar
1/4 teaspoon whole black peppercorns

Shrimp
1 cup Champagne or other dry sparkling wine
1/4 cup extra-virgin olive oil
3 tablespoons minced shallots
1/2 teaspoon freshly ground black pepper
24 extra-large uncooked shrimp (about 2 pounds), peeled with tail left intact, deveined
1 tablespoon minced fresh chives
1 tablespoon minced fresh tarragon
1 tablespoon minced fresh parsley

Nonstick vegetable oil spray

1 cup (2 sticks) chilled unsalted butter, cut into 16 pieces

Preparation For sauce base:
Combine Champagne, shallots, vinegar, and peppercorns in heavy medium saucepan. Boil until reduced to 1/4 cup liquid, about 20 minutes. (Can be made 4 hours ahead. Cover and let stand at room temperature.)
For shrimp:
Combine Champagne, olive oil, shallots, and ground pepper in resealable plastic bag. Add shrimp to bag and seal; shake bag to coat shrimp evenly. Marinate shrimp at room temperature at least 30 minutes and up to 1 hour, turning bag occasionally. Mix chives, tarragon, and parsley in small bowl.

Preheat broiler. Spray broiler pan with nonstick vegetable oil spray. Drain shrimp; discard plastic bag with marinade. Arrange shrimp on prepared pan in single layer. Broil shrimp until just opaque in center, about 2 minutes per side. Stand 3 shrimp, tails upright, in center of each plate.

Rewarm sauce base over medium-low heat. Whisk in butter 1 piece at a time, just allowing each to melt before adding next (do not boil or sauce will separate). Season beurre blanc to taste with salt and pepper.

Spoon warm sauce around shrimp. Sprinkle with fresh herbs and serve.
lindac
Original Author
15 years ago
I think I will do risotto....and in deference to Robin, add some shrimp to it.
I wish I had some spinach....but am not going to buy anything to use up leftover wine....then I would be coming here to get ideas for leftover spinach...
However I have a huge yen for Italian wedding soup.....and a half gallon of home made chicken broth in the freezer...
Another day!!
Linda C
caliloo
15 years ago
I made that Shrimp with champagne buerre blanc a few years ago for Christmas dinner and everyone RAVED about it! That was the first time I met Woodie :-) And it is actually the recipe I was going to post.

And whats with the left over champagne anyway? Anytime I need a bit I have to open a bottle for the recipe and end up finishing the rest LOLOLOL!

Alexa
pkramer60
15 years ago
If it is not too late, rinse some sauerkraut very well, dump in a pot and add the champagne, some whole peppercorns and a bay leaf. Simmer for 10 minutes and eat.

But Linda, leftover? Why in the heck didn't you drink it while doing clean up??
lindac
Original Author
15 years ago
I didn't drink it while cleaning up....because It wasn't very good champagne...and unless it's super special...I prefer Scotch...or vodka or rum or gin or red wine...
I put about a T. of butter and 2 T of EVOO ina pan....added some chopped onion adn a bit of green pepper...simmered it for a couple of minutes and added about 2/3 cup arborio rice....adn cooked until translucent.....then added about 2/3 cup or champagne and simmered it and began adding chicken broth...also added about 1/2 tsps red pepper flakes, a bit of dried parsley and basil...continued adding broth....more broth....more broth.
And finally added some frozen shrimp I had chopped....and then grated some Parm Reg into it....stirred and ate!
It was very very good!...if I do say so myself!!
Linda C
jojoco
15 years ago
saw this and thought of you.
jo

Here is a link that might be useful: There is always room for jello...
lindac
Original Author
15 years ago
Blech!...And think of all that stuff you would have to eat to even get bit of a buzz...

Yesterday's champagne

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