Cleaning Out The Fridge: Leftover Champagne

Ever wonder what to do with the rest of a bottle of champagne?  Or have you ever gotten a bottle of champagne as a gift that wasn’t the best champagne you have ever tasted?  Try these ideas as ways to use it up!

– Make mimosas!  Obviously, use champgane you would drink for this!  One way to save champagne is to place the end of a silver spoon into it to keep some of the bubbles.  Sometimes this will work to keep the champagne for use the next morning.  To make mimosas, pour orange juice into your champagne flutes and top off with champagne.  For a pretty touch, add a few fresh raspberries.

–  Make Mulled Wine.  Mulled wine can be made with white or red wine, and is a great way to use up leftover champagne.  Try this recipe.

Mulled Apple Wine

3 tablespoons pumpkin pie spice

1 tablespoon grated orange zest

1 (12 fluid ounce) can frozen apple juice concentrate, thawed

3 quarts Chablis wine

1 (750 milliliter) bottle dry champagne, chilled

1 (8 ounce) can pineapple chunks

1 orange, sliced into rounds

1 (4 ounce) jar maraschino cherries, drained

In a saucepan, combine pumpkin pie spice and orange zest to apple juice concentrate. Bring to a boil and simmer 10 minutes. Remove from heat. In a large pitcher, combine spiced apple juice concentrate and white wine. Chill in refrigerator overnight. Strain the wine mixture through a coffee filter, being careful not to disturb the spices which have settled to the bottom of the pitcher. Just before serving, slide in the ice ring. Slowly pour the champagne down the side of the bowl to retain as much carbonization as possible. To make Ice Ring: In a ring shaped mold, combine pineapple chunks, orange slices and maraschino cherries. Pour in just enough water to hold the fruit together in the ring. Freeze overnight.

– Make a Champagne Vinaigrette- In a small bowl, whisk together a few tablespoons for Dijon mustard, a teaspoon of chopped shallots, salt, pepper and a pinch of sugar or honey with champagne, until slightly thickened.  Good with pears, Asian pears, and strawberries and also with feild greens.

–  Use champagne instead of white wine in risotto.  The flavors of the other ingredients will over any nasty champagne taste.

– Make fresh melon soup.  Puree canteloup or honeydew and thin with champagne.  For a spike of heat, puree some chili peppers with the melon.  If you don’t want the heat, sprinkle in some fresh mint or tarragon.  Great on a hot summer day!

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