You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Some champagne recipes to check out:
- Thread starter meryl
- Start date
Frozen Chocolate Champagne Zabayon
FROZEN CHOCOLATE CHAMPAGNE ZABAYON
4 egg yolks
1/4 cup sugar
Pinch salt
1/2 cup Korbel Champagne
3/4 cup whipping cream
2 oz. semi-sweet chocolate, melted
Chocolate sauce
Raspberry puree
Beat yolks and salt until light and fluffy. Add champagne and whisk over simmering water until mixture has thickened and is lighter in color. Fold in chocolate and cool completely. Whip cream until soft peaks form. Fold whipped cream into chilled egg mixture. Line bottom of 4 ramekins with parchment paper. Pour chocolate mixture into ramekins, cover and freeze at least 4 hours. To serve , unmold frozen zabayon onto individual plates, drizzle with chocolate and raspberry sauce.
http://www.korbel.com/modules/content/?sid=28
FROZEN CHOCOLATE CHAMPAGNE ZABAYON
4 egg yolks
1/4 cup sugar
Pinch salt
1/2 cup Korbel Champagne
3/4 cup whipping cream
2 oz. semi-sweet chocolate, melted
Chocolate sauce
Raspberry puree
Beat yolks and salt until light and fluffy. Add champagne and whisk over simmering water until mixture has thickened and is lighter in color. Fold in chocolate and cool completely. Whip cream until soft peaks form. Fold whipped cream into chilled egg mixture. Line bottom of 4 ramekins with parchment paper. Pour chocolate mixture into ramekins, cover and freeze at least 4 hours. To serve , unmold frozen zabayon onto individual plates, drizzle with chocolate and raspberry sauce.
http://www.korbel.com/modules/content/?sid=28
Chocolate Mousse With Banana Puree and Grated Coconut
CHOCOLATE MOUSSE WITH BANANA PUREE AND GRATED COCONUT
INGREDIENTS:
For the banana purée:
2 lbs. bananas (about 4), peeled & cut into large pieces
1 cup Champagne or other sparkling white wine
1/4 cup sugar
For the chocolate mousse:
9 oz. semi-sweet chocolate, finely chopped
3/4 cup of sugar
3 large eggs
2 cups cold heavy cream
For garnish: 1/4 to 1/2 cup grated coconut
PREPARATION:
1. Place the banana pieces, champagne and sugar in a saucepan and bring to a boil. Reduce to a gentle simmer and cook, partially covered for 15 minutes.
2. Transfer the mixture into the bowl of a food processor and blend until smooth. Set aside to cool.
3. Place the chocolate in the top of a double boiler and melt it over gently simmering water. Stir until melted and set aside.
4. Whisk the eggs and sugar together in a heatproof bowl.
5. Place the bowl over simmering water and whisk until the mixture is warm.
6. Remove the bowl from the heat and continue to whisk until the mixture is pale & thick.
7. Whisk in the melted chocolate.
8. Place the cream in a cold stainless steel bowl and whisk until stiff peaks form.
9. Fold the cream into the chocolate mixture.
10. To serve: Place about 2 tablespoons of the banana purée in individual serving dishes. Top with about 1/2 cup of the chocolate mousse and sprinkle with the coconut. Refrigerate until ready to serve--up to 4 hours in advance.
Serves 8 to 10 people.
from From Debra Weber, Your Guide to French Cuisine at about.com.
posted at:
http://www.recipezaar.com/199714
http://www.recipezaar.com/199714
CHOCOLATE MOUSSE WITH BANANA PUREE AND GRATED COCONUT
INGREDIENTS:
For the banana purée:
2 lbs. bananas (about 4), peeled & cut into large pieces
1 cup Champagne or other sparkling white wine
1/4 cup sugar
For the chocolate mousse:
9 oz. semi-sweet chocolate, finely chopped
3/4 cup of sugar
3 large eggs
2 cups cold heavy cream
For garnish: 1/4 to 1/2 cup grated coconut
PREPARATION:
1. Place the banana pieces, champagne and sugar in a saucepan and bring to a boil. Reduce to a gentle simmer and cook, partially covered for 15 minutes.
2. Transfer the mixture into the bowl of a food processor and blend until smooth. Set aside to cool.
3. Place the chocolate in the top of a double boiler and melt it over gently simmering water. Stir until melted and set aside.
4. Whisk the eggs and sugar together in a heatproof bowl.
5. Place the bowl over simmering water and whisk until the mixture is warm.
6. Remove the bowl from the heat and continue to whisk until the mixture is pale & thick.
7. Whisk in the melted chocolate.
8. Place the cream in a cold stainless steel bowl and whisk until stiff peaks form.
9. Fold the cream into the chocolate mixture.
10. To serve: Place about 2 tablespoons of the banana purée in individual serving dishes. Top with about 1/2 cup of the chocolate mousse and sprinkle with the coconut. Refrigerate until ready to serve--up to 4 hours in advance.
Serves 8 to 10 people.
from From Debra Weber, Your Guide to French Cuisine at about.com.
posted at:
http://www.recipezaar.com/199714
http://www.recipezaar.com/199714
Champagne Sorbet
CHAMPAGNE SORBET
* 1 1/2 cups sparkling wine or champagne
* 1 cup white granulated sugar
* 1 Tbsp light corn syrup
* 1 teaspoon of lemon and or grapefruit zest
* 1 1/2 cups fresh grapefruit juice
* 1/4 cup fresh squeezed lemon juice (Meyer if you have access to them)
1. Put champagne, sugar, corn syrup, and zest into a saucepan. Bring to a vigorous boil so that the sugar completely dissolves, remove from heat.
2. Strain into a stainless steel bowl (will help cool down faster), add the grapefruit juice and lemon juice. Chill completely. To do this, either place bowl in a larger bowl half-filled with ice water, and stir until champagne solution is completely cold, refreshing the ice in the outer bowl if necessary. Or you can cover with plastic wrap and chill in your refrigerator overnight. "I put the bowl in the ice compartment of our freezer for a couple hours, because it fits, chills quickly, and is far enough away from the other food in the freezer."
3. Process the mixture in your ice cream maker according to the ice cream maker directions. Transfer mixture to a storage container and freezer in your freezer until firm, at least 6 hours.
Makes about 1 quart.
http://www.elise.com/recipes/archives/006230champagne_sorbet.php
CHAMPAGNE SORBET
* 1 1/2 cups sparkling wine or champagne
* 1 cup white granulated sugar
* 1 Tbsp light corn syrup
* 1 teaspoon of lemon and or grapefruit zest
* 1 1/2 cups fresh grapefruit juice
* 1/4 cup fresh squeezed lemon juice (Meyer if you have access to them)
1. Put champagne, sugar, corn syrup, and zest into a saucepan. Bring to a vigorous boil so that the sugar completely dissolves, remove from heat.
2. Strain into a stainless steel bowl (will help cool down faster), add the grapefruit juice and lemon juice. Chill completely. To do this, either place bowl in a larger bowl half-filled with ice water, and stir until champagne solution is completely cold, refreshing the ice in the outer bowl if necessary. Or you can cover with plastic wrap and chill in your refrigerator overnight. "I put the bowl in the ice compartment of our freezer for a couple hours, because it fits, chills quickly, and is far enough away from the other food in the freezer."
3. Process the mixture in your ice cream maker according to the ice cream maker directions. Transfer mixture to a storage container and freezer in your freezer until firm, at least 6 hours.
Makes about 1 quart.
http://www.elise.com/recipes/archives/006230champagne_sorbet.php
Roasted Shrimp With Champagne-Shallot Sauce
ROASTED SHRIMP WITH CHAMPAGNE-SHALLOT SAUCE
Present the shrimp atop the green beans.
Shrimp:
2 cups brut Champagne
1/2 cup minced shallots
3 1/2 tablespoons olive oil plus additional for brushing
2 3/4 pounds uncooked large shrimp (13 to 15 per pound), peeled, deveined, tails left intact
3 1/2 teaspoons chopped fresh thyme, divided
2 1/4 teaspoons finely grated lemon peel, divided
1/2 cup (1 stick) butter, room temperature, diced
2 tablespoons chopped fresh Italian parsley
Blue Lake Green Beans with Lemon and Thyme
2 pounds Blue Lake green beans
2 tablespoons (1/4 stick) butter
2 teaspoons chopped fresh thyme
1 teaspoon finely grated lemon peel
DIRECTIONS:
Simmer Champagne and shallots until reduced to 1/2 cup, about 25 minutes. do ahead Sauce base can be made 2 days ahead. Cover; chill in pan.
Combine 3 1/2 tablespoons oil, shrimp, 2 1/2 teaspoons thyme, and 1 3/4 teaspoons lemon peel in large bowl; sprinkle with salt and pepper. Toss. (DO AHEAD Can be made 2 hours ahead; cover and chill, tossing occasionally).
Position 1 rack in bottom third and 1 rack in top third of oven. Preheat to 450°F. Brush 2 heavy large rimmed baking sheets with oil. Arrange shrimp on sheets. Roast until opaque, 6 minutes.
Meanwhile, bring sauce base to simmer; remove from heat. Whisk in butter in 4 additions. Whisk in remaining 1 teaspoon thyme and 1/2 teaspoon lemon peel. Season with salt.
Arrange green beans on large platter; top with shrimp. Spoon some sauce over; sprinkle with parsley. Serve, passing remaining sauce separately.
Blue Lake Green Beans with Lemon and Thyme:
Blue Lake is a stringless variety found at farmers' markets and specialty foods stores. Others work well, too, as long as they're fresh and tender.
Cook beans in boiling salted water until crisp-tender, 4 to 5 minutes. Drain. Rinse with cold water; pat dry. DO AHEAD Can be made 4 hours ahead. Layer between paper towels and refrigerate.
Melt butter in large skillet over medium-high heat. Add beans, thyme, and peel; sprinkle with salt and pepper. Toss until heated, about 5 minutes.
Makes 8 servings.
Bon Appétit - June 2007
http://www.epicurious.com/recipes/recipe_views/views/238526
ROASTED SHRIMP WITH CHAMPAGNE-SHALLOT SAUCE
Present the shrimp atop the green beans.
Shrimp:
2 cups brut Champagne
1/2 cup minced shallots
3 1/2 tablespoons olive oil plus additional for brushing
2 3/4 pounds uncooked large shrimp (13 to 15 per pound), peeled, deveined, tails left intact
3 1/2 teaspoons chopped fresh thyme, divided
2 1/4 teaspoons finely grated lemon peel, divided
1/2 cup (1 stick) butter, room temperature, diced
2 tablespoons chopped fresh Italian parsley
Blue Lake Green Beans with Lemon and Thyme
2 pounds Blue Lake green beans
2 tablespoons (1/4 stick) butter
2 teaspoons chopped fresh thyme
1 teaspoon finely grated lemon peel
DIRECTIONS:
Simmer Champagne and shallots until reduced to 1/2 cup, about 25 minutes. do ahead Sauce base can be made 2 days ahead. Cover; chill in pan.
Combine 3 1/2 tablespoons oil, shrimp, 2 1/2 teaspoons thyme, and 1 3/4 teaspoons lemon peel in large bowl; sprinkle with salt and pepper. Toss. (DO AHEAD Can be made 2 hours ahead; cover and chill, tossing occasionally).
Position 1 rack in bottom third and 1 rack in top third of oven. Preheat to 450°F. Brush 2 heavy large rimmed baking sheets with oil. Arrange shrimp on sheets. Roast until opaque, 6 minutes.
Meanwhile, bring sauce base to simmer; remove from heat. Whisk in butter in 4 additions. Whisk in remaining 1 teaspoon thyme and 1/2 teaspoon lemon peel. Season with salt.
Arrange green beans on large platter; top with shrimp. Spoon some sauce over; sprinkle with parsley. Serve, passing remaining sauce separately.
Blue Lake Green Beans with Lemon and Thyme:
Blue Lake is a stringless variety found at farmers' markets and specialty foods stores. Others work well, too, as long as they're fresh and tender.
Cook beans in boiling salted water until crisp-tender, 4 to 5 minutes. Drain. Rinse with cold water; pat dry. DO AHEAD Can be made 4 hours ahead. Layer between paper towels and refrigerate.
Melt butter in large skillet over medium-high heat. Add beans, thyme, and peel; sprinkle with salt and pepper. Toss until heated, about 5 minutes.
Makes 8 servings.
Bon Appétit - June 2007
http://www.epicurious.com/recipes/recipe_views/views/238526
Not really a recipe .... follow the link
http://www.finerkitchens.com/swap/forum1/68206_Heck_if_I_knowI_used_pretty_cobalt_blue_martini_glasses_put_a_few_scoopshold_
http://www.finerkitchens.com/swap/forum1/68206_Heck_if_I_knowI_used_pretty_cobalt_blue_martini_glasses_put_a_few_scoopshold_