Very often there is a situation when at the end of the holidays there are still open bottles of champagne. Unlike wine, it is better not to store a sparkling drink in this state. But you shouldn't pour it out either, as it can become that ingredient that will add a zest to ordinary and familiar dishes, reveal them from an unusual side.
Champagne with its unusual taste can be used to prepare any dish, from soups and aperitifs to desserts. The selection contains 5 classic recipes of well-known dishes, which, nevertheless, will delight even the most discerning audience.
1. Cocktail "Pineapples in champagne"
One of the most famous recipes. This cocktail is easy to prepare, but incredibly refreshing and pleases with its unusual combination and taste. "Pineapples in Champagne" will be an excellent aperitif.
In a decanter, mix 200 ml of vodka and juice from a can of canned pineapples. Pour semi-dry champagne into glasses and add the mixture from the decanter to taste. Before serving, decorate the glasses with pineapple slices, straws, fresh mint leaves.
2. Pear salad in champagne
An unusual salad will appeal to fans of experiments. To prepare it, you need to prepare:
- 2 pears
- 70 gr. hard cheese
- a glass of dry champagne
- 2 tbsp. l. Sahara
- 50 gr. walnuts
- packing salad mix
- Art. l. balsamic vinegar
In a preheated frying pan, mix champagne, sugar and any spices to taste. Bring the resulting mixture to a boil, stirring constantly, let the sugar dissolve completely. Cut the pears into thick slices, put in the pan in the resulting syrup. Simmer over medium heat until soft (about 10 minutes). Cut the cheese into small pieces. Chop the nuts and fry in a separate frying pan. Put lettuce leaves in a salad bowl. Top with pear and cheese, sprinkled with walnuts. Drizzle with balsamic sauce before serving.
3. Chicken in champagne
To prepare this delicious dish you will need:
- 4 chicken breasts
- a glass of champagne
- 1 onion
- a bunch of greens
- a couple of tablespoons of olive oil
- seasonings and salt with pepper to taste
Peel the onion and cut into rings as thin as possible. Make several shallow cuts on the breasts and insert the onion rings into them. Add salt, pepper, seasonings. Pour oil into a preheated frying pan and lightly fry the chicken. Pour in half a glass of champagne and fry for 5-7 minutes on each side. Preheat oven to 180 degrees. Put the breasts on a baking sheet, sprinkle with finely chopped herbs, add the rest of the champagne and leave to bake for half an hour, periodically pouring sauce over it.
4. Sorbet with fruit juice, berries and champagne
Such a dish is not just a dessert that will decorate any table, it is an exquisite delicacy served in gourmet restaurants. Sorbet is quite simple to prepare, but it takes time and some effort. The main difference from ordinary ice cream is that it must be stirred every half hour or hour to acquire the desired structure.
For dessert you will need:
- 200 gr. Sahara
- 200 gr. water
- half a liter of champagne
- juice of 5 tangerines
- 100 gr. strawberries and raspberries
- fresh mint
Mix sugar with water and in a saucepan, bring to a boil, cook for a couple of minutes, and leave to cool. Add chilled champagne and juice to the cooled mixture. Put in the freezer and stir every half hour - hour until completely solidified. Form balls from sorbet, arrange in bowls, decorate with berries and mint leaves.
5. Cake "Splash of champagne"
To prepare this lush and tasty delicacy, you will need: a bottle of semi-sweet champagne
- 130 g flour
- 7 eggs
- 600 gr. Sahara
- 1 tsp baking powder
- 50 ml of water
- a pinch of vanillin
- 30 gr. gelatin
- 1 lemon
- 300 ml heavy cream
- 2 chocolate bars
- 250 g strawberry
For a biscuit, beat 4 eggs with 150 gr. Sahara. Then flour is sifted there with baking powder and vanilla. It is better to do this slowly, gradually introducing into the mixture so that there are not a large number of lumps. After the dough is kneaded, laid out in a mold, and sent to a preheated oven for half an hour at a temperature of 180 degrees.
To prepare the impregnation syrup, take 50 ml of water and sugar, mix in a saucepan, bring to a boil, and then leave on the stove for another 2 minutes. When the mixture has cooled, 50 ml of champagne is added to it. The resulting syrup is soaked in a biscuit.
To prepare the mousse, take the remaining eggs and separate them into yolks and whites. Soak half of the gelatin in water. And while it comes, in a saucepan, mix 250 ml of champagne, juice of half a lemon and 100 gr. Sahara. Put the mixture on low heat until the sugar is completely dissolved, but do not let it boil. Beat in the yolks, pour the mixture from the pan into them in a thin stream, without ceasing to beat. Mix everything and pour back into a saucepan, put on a low heat for 10 minutes, stirring constantly. Make sure that the mixture does not boil. Add gelatin, mix everything well again and leave to cool. Beat the cream and whites separately with 100 gr. sugar and also pour into the cooled mixture in a trickle. Put the biscuit in the form, mousse on it, smooth and put in the refrigerator for 3 hours or overnight.
Pour the remnants of champagne, lemon juice and sugar into a saucepan and put on a low heat until the sugar is completely dissolved. Add the rest of the gelatin to the mixture, let it dissolve. Cool the resulting mixture.
Cut the strawberries into halves and decorate the cake with them. Put a small part of the jelly with spoons on the berries, as if gluing them to the cake. Refrigerate for 15 minutes. Then pour the rest of the cake on top of the cake. Melt the chocolate in a water bath, decorate the cake with it as desired and send it to the refrigerator until it solidifies.
