Recipes to use up flat champagne?

Very easy would be to use it as the base of a marinade - that's what our cook does with leftover wines. Or she adds it to soups, stews or sauces.

Champagne would make a great marinade for grilled poultry, fish or pork. Add some garlic, onions, ginger, freshly ground pepper, finely diced chili peppers, lemon juice, and fresh herbs, like rosemary and thyme, or basil and oregano.

It would also be great for making pickled herring. Add bay leaves, white raisins, freshly ground pepper, onions and dill.

Goes great in tomato soup.

Also, you can use it to steam clams or mussles in, or cook lobster tails, shrimp or scallops in.

Used white wine can be used to replace some of the fluid in making sweet breads.

Leftover wine is a great thing to have in the kitchen. Don't throw it out. It keeps for about a week in the fridge, and is a great way of making ordinary dishes something special.

Hope this helps.

Good luck, and bon appetit!

PS: White champagne is a great addition to cream sauces, as the others have mentioned. I don't think that rose would be a good idea, though. It contains tannic acid, and this may taste funny in a cream sauce or soup.

Fruits have sugar, it's natural, but some fruits can even be bad for you. Veggies are a lot healthier, particularly the green ones.

Fruits are sweeter and take less effort to get ready, generally, so I tend to eat more fruits. Unless we could talking caned, but still, you usually heat up the veggies, so another vote for fruit.

Yes you can. Hope these sites help.

I agree with adding it to make a sauce, whether its a simple dijon cream sauce or something more extravagant. You could also add it to baking chicken or pork as a liquid to flavor the meat. Or, deglaze your pan with it and add sour cream, dijon mustard, and butter for a delicioso sauce for just about anything. If its on the dryer side, add it to your spaghetti sauce or salad dressing.

Can anyone tell me what is the right answer for this question?

Mix champagne with your favorite flavor of jello. Yummy

Champagne Parfaits with Pears and Raspberries

1. Ingredients

3 cups dry Champagne or rose sparkling wine

1/2 teaspoon unflavored gelatin

1 cup sugar

2 large firm but ripe pears, peeled, cored, quartered

6 large egg yolks

2 1/2 pints raspberries (i use blackberries)

1 tablespoon sugar

1 cup chilled whipped topping cream

4 mint sprigs ( i omit the mint)

12 rose petals from unsprayed roses (optional)

Nutrition Info

Per Serving

Calories: 790 kcal

Carbohydrates: 96 g

Dietary Fiber: 15 g

Fat: 31 g

Protein: 8 g

Sugars: 77 g

About: Nutrition Info

Powered by: ESHA Nutrient Database

2. Cooking Directions

Place 1 tablespoon Champagne in small bowl. Sprinkle gelatin over; let stand until soft, about 10 minutes. Combine remaining Champagne and 1 cup sugar in heavy medium saucepan; stir over medium heat until sugar dissolves. Increase heat and bring to boil. Add pears; reduce heat and simmer just until pears are tender, turning pears often, about 6 minutes. Using slotted spoon, place pears on plate and cool. Boil poaching liquid until reduced to 1 1/3 cups, about 15 minutes.

Whisk egg yolks in medium bowl to blend. Gradually whisk in hot poaching liquid; return mixture to same saucepan. Stir over medium-low heat until candy thermometer registers 175 degrees F, about 4 minutes. Remove from heat; add gelatin mixture and whisk until dissolved. Chill custard until thickened but not set, stirring occasionally, about 1 hour.

Set aside 4 raspberries for garnish. Combine remaining raspberries and 1 tablespoon sugar in medium bowl. Let stand 10 minutes. Coarsely chop pears. Beat cream until stiff peaks form. Fold cream into custard. Place 1/4 cup raspberries in each of four 12- to 16-ounce goblets or balloon-shaped wineglasses. Spoon half of pears over raspberries, dividing equally. Spoon 1/2 cup custard over each. Repeat layering with remaining raspberries, pears and custard. Cover loosely with foil; chill until custard is set, at least 6 hours or overnight.

Garnish parfaits with reserved raspberries, mint and rose petals, if desired.

Yield: 4 servings

3. Still Hungry?

The parfaits can be made a day ahead.

Champagne Jelly

INGREDIENTS (Nutrition)

1 (750 milliliter) bottle dry champagne

4 cups sugar

2 tablespoons vinegar

1 (2 ounce) package dry pectin

DIRECTIONS

Sterilize 5 half-pint jars. Set aside.

Pour the champagne into a large pot, and stir in sugar and vinegar. Bring to a full rolling boil, and stir in the pectin. Boil hard for one minute while stirring vigorously. Remove from heat, and ladle into sterile jars to within 1/2 inch of the top.

Wipe rims with a clean dry cloth, and seal with lids. Allow to cool to room temperature, then refrigerate. The jelly may take a few days to set.

Ingredients

8 (8 ounce) pieces boneless skinless chicken breasts

1/3 cup flour

1 teaspoon salt

1/2 teaspoon white pepper

1/4 cup butter

2 teaspoons olive oil

1 1/2 cups champagne (don't even ask what you do with the remaining champagne!)

1 cup whipping cream

1 teaspoon ground rosemary

1 teaspoon chopped parsley

Directions

1 Flatten chicken and dust with the flour, salt and pepper.

2 In a very large skillet Melt butter and olive oil together over medium heat.

3 Add chicken and saute 5 minutes, turn and add the champagne, continue to cook for 12-15 minutes.

4 Add the cream and rosemary and cook until thickened.

5 Remove to a serving plate, pour sauce over chicken and garnish with parsley.

6 Serve with rice.

It will look a little weird But you could use it in a classic champagne dill cream sauce.

Serve under fish like grilled salmon

Sorry I don't do recipes for basic stuff like that.