Archive for December, 2009

Champagne and Sparkling Wine-Lets Not Just Drink It But Cook With It, Too

New Years, Birthdays, Weddings, Celebrations of all types call for the crème de la creme of wine—Champagne. Just the word Champagne evokes the feeling and atmosphere of the rarified, the exlusiveness, the privilege.

When Dom Pérignon, the Benedictine Monk who invented…

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Champagne Pink Grapefruit Sorbet

You want nice tangy-fresh juices for this sorbet and don’t strain them, leaving any bits of floating pulp in for texture. This light and refreshing dessert featuring winter’s best seasonal citrus is adapted from a recipe from one served in…

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Champagne Risotto with Leeks and Celery

While you can use any champagne or sparkling wine, such as Prosecco, it can be fresh from the bottle or leftover flat dregs. I heat the champagne first to burn off a bit of the alcohol. This is has a good proportion of wine, so the flavor will be marked. If you want your risotto to look pristine, be sure to use white pepper.

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Veal Stew with Champagne

Champagne is a wonderful complement to veal and makes a lovely flavorful stew. It is a great use for leftover champagne. Veal makes a milder stew than beef or venison. Serve this Italian style, with risotto.

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