Ringing in the New Year often means toasting with champagne, but how about making every day a celebration? Learn how to cook with champagne, using these Poppin’ Bottles recipes!
Champ Cakes with Berry Mimosa Syrup
1 1/2 cups unbleached all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
2 tablespoon granulated sugar
2 large eggs
1 cup buttermilk
2 tablespoon canola oil
1/4 cup champagne
Berry Mimosa Syrup
1 pound strawberries
1 tablespoon orange juice
3/4 cup granulated sugar
5 tablespoons champagne
1. Sift together the flour, salt, baking powder, and sugar.
2. Whisk together the egg, milk, and oil in different bowl.
3. Gradually stir the liquid mixture into the dry ingredients. It should have some lumps.
4. For the Berry Mimosa syrup, mix strawberries, sugar, and orange zest, OJ, in a saucepan. Squash the berries and cook over medium heat. Bring to a boil, reduce to simmer for 8 minutes. Remove from heat and stir in the champagne.
5. Cook the pancakes. Gently fold the champagne into the batter, don’t over-stir. Drop large spoonfuls of batter onto a greased pan. Cook both sides until golden brown.
6. Top pancakes with the Berry Mimosa syrup.
Sparkling Pea Soup
1 small bag of frozen peas (approximately 2 cups)
4 cups chicken stock
1/4 cup heavy cream
1/2 cup champagne
4 teaspoons softened butter
1 tablespoon of lemon juice
salt and pepper to taste
1. Bring the stock to boil in a saucepan.
2. Cook the peas for a few minutes in boiling water.
3. Put the peas in a blender, along with stock, butter, cream and lemon juice. Blend until smooth, no lumps.
4. Season with salt and freshly ground pepper and pour the soup into bowls and pour a small splash of champagne.
2/3 cup brown rice
1 1/3 cups chicken stock
1 bottle sweet champagne
1/4 cup white wine vinegar
1 dried bay leaf
1 1/2 teaspoons salt
3 salmon fillets
1/3 cup sliced almonds
1 tablespoon olive oil
1/2 cup chopped red onion
1 garlic clove, minced
1 bunch Swiss chard, stem removed and coarsely chopped (2 packed cups)
1/3 cup golden raisins
Juice of half a lemon
1. Cook rice first -- put rice and chicken stock in a pot and bring to a boil. Reduce heat to low and cover for about 40 minutes.
2. Place, bay leaf, salt champagne, and vinegar in a pot and bring to a boil. Reduce heat to low and bring liquid to a simmer.
3. Set salmon fillets in the pot and put on low heat for 10 minutes.
4. Sauté onion for 7 minutes; add garlic and sauté for another minute. Add Swiss chard and sauté for 5 minutes.
5. Add nuts, raisins, lemon juice, and salt to taste. Serve poached salmon over rice with the Swiss chard.