sandi-in-hawaii
Well-known member
We're not big Champagne drinkers, so I wanna make the best of it. What kind of food should I make to go with this??
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Got a bottle of Dom Perignon for Chirstmas - what should I make to go with it?
- Thread starter sandi-in-hawaii
- Start date
Lobster always comes to mind with champagne for me, but if you have ever tried the Silver Palate.
Cookbook (red cover) Chicken Breasts in Champagne Sauce, it's to die for. The sauce is made with champagne (use something cheaper), cognac and whipping cream. It's one of those sauces you just want to eat with a hunk of bread alone in the kitchen!
To sit and eat this with your champagne would be truly decadent!
But, lobster and champagne is classic!
Good luck Sandi!
Cookbook (red cover) Chicken Breasts in Champagne Sauce, it's to die for. The sauce is made with champagne (use something cheaper), cognac and whipping cream. It's one of those sauces you just want to eat with a hunk of bread alone in the kitchen!
To sit and eat this with your champagne would be truly decadent!
But, lobster and champagne is classic!
Good luck Sandi!
bonnieinholland
Well-known member
special Champagne
Sandi, okay, this is going to seem unconventional, but you know, I am a wine lover and want only the best for the wine that's out there...so, my advice would be to not pair Dom Perignon with a dish. Let it shine on its own without being encumbered with a meal. It's too good and too special for pairing. I mean, I've had Dom Perignon, been there, done that, and desperately wish I could afford to do it again because this is truly a very special Champagne. So, my recommendation is (gasp), get a bag of really good potato chips, or some nice crackers and a salty bit of ham or pate or fish (saltiness is super with Champagne), and open that DP up and enjoy it completely as the star it deserves to be.
cheers, Bonnie
Sandi, okay, this is going to seem unconventional, but you know, I am a wine lover and want only the best for the wine that's out there...so, my advice would be to not pair Dom Perignon with a dish. Let it shine on its own without being encumbered with a meal. It's too good and too special for pairing. I mean, I've had Dom Perignon, been there, done that, and desperately wish I could afford to do it again because this is truly a very special Champagne. So, my recommendation is (gasp), get a bag of really good potato chips, or some nice crackers and a salty bit of ham or pate or fish (saltiness is super with Champagne), and open that DP up and enjoy it completely as the star it deserves to be.
cheers, Bonnie
Lobster, caviar, smoked salmon are all good. Bonnie is right on track with...
my preference. ie. I love to serve Champagne with lightly battered fried foods. The bubbles wick away the oil.
I might not with DP, but Champagne is great with BBQ--who knew! Think a refreshing beer--same effect.
my preference. ie. I love to serve Champagne with lightly battered fried foods. The bubbles wick away the oil.
I might not with DP, but Champagne is great with BBQ--who knew! Think a refreshing beer--same effect.
magnoliainchicago
Well-known member
I second the Silver Palate recipe . . .
I think the proper name is Chicken Tarragon, but I have personalized the title, renaming it Magnolia's Flambee Chicken for my purposes.
Like black-eyed peas, thought to bring good luck for the New Year, I have been making this for New Year's Eve for about 15 years now! I consider it a great omen for the New Year if I can successfully make this recipe without burning down my condo!!
And, I couldn't agree more, the sauce is to DIE FOR, worth the risk of burning down your house. What wouldn't be good with an entire bottle of champagne, cognac, and heavy whipping cream!! And, it only gets better as it mellows through the left-overs. You can't go wrong with this recipe in my book.
I think the proper name is Chicken Tarragon, but I have personalized the title, renaming it Magnolia's Flambee Chicken for my purposes.
Like black-eyed peas, thought to bring good luck for the New Year, I have been making this for New Year's Eve for about 15 years now! I consider it a great omen for the New Year if I can successfully make this recipe without burning down my condo!!
And, I couldn't agree more, the sauce is to DIE FOR, worth the risk of burning down your house. What wouldn't be good with an entire bottle of champagne, cognac, and heavy whipping cream!! And, it only gets better as it mellows through the left-overs. You can't go wrong with this recipe in my book.