- 2:24 pm - Sat, Jan 1, 2011
- 14 notes
What to do with leftover Champagne (or other sparkling wine)?
- Make granita: Combine Champagne/sparkling wine with simple syrup; add fruit juice, if desired. Freeze, and enjoy. Details here.
- Cook with it: This 2009 Tara Parker-Pope piece in The New York Times contains links to several recipes, including a personal favorite, scallops in Champagne sauce, and a Champagne syrup to drizzle over fruit or other good stuff, among others.
Related: Discovery Channel’s “How Champagne is made” video. An enjoyable and educational way to spend six and a half minutes.
(hat tip to Rick Bakas)
Happy new year from the Unconsumption team!
Update: In response to my tweet about this post, writer (and Champagne enthusiast) Jennifer Steinhauer, whose work appears on the mighty Food52 blog and in The New York Times, adds: Champagne makes great poaching liquid for fish and chicken, and can be used instead of white wine in recipes. She substituted Champagne for wine in this foil-roasted salmon with an aromatic jus dish. The fact that the dish is one Jenny’s made and recommends, and about which she says “the whole dish takes about five minutes to assemble,” earns it my thumbs up. Cheers! —Molly