Cooking & Recipes with champagne
"I get no kick from champagne..." my ass.
Also in cooking proves the Champagne its charm - as a noble ingredient in many culinary creations.
Here are a handful of tangy recipe ideas for (not quite) every occasion:
Onion soup "Les Halles
4 servings
For this you will need:
2 large onions
3 tablespoons butter
2 cups of broth
1 cup gruyere cheese cubes
1cup champagne
Salt and pepper
2 tablespoons Worcestershire sauce
Grated parmesan cheese
Slice the onions thinly and separate the rings; then fry until golden and add to the broth with the champagne and Worcestershire sauce. Simmer on low heat for 15 minutes. Spread the Gruyère cheese in an oven-safe casserole dish, then pour the soup over it and bake in the oven over low heat for an hour. To finish, serve with croutons and grated cheese.
Bouillabaisse
For this you will need:
2 pounds of fish: perch, salmon, haddock
2 pounds shellfish: Lobster, shrimp, scallops, crab meat
½ cup olive oil
1 chopped onion
Salt, bell pepper, paprika, saffron
1 chopped leek
2 chopped tomatoes
2 cloves of garlic cut into small pieces
2 teaspoons chopped parsley
1 bay leaf
1 scant liter fish stock
1 cup champagne
Fry leeks, onions, garlic and tomatoes in oil and season to your taste. Add the fish and broth and champagne on top. Simmer for 10 minutes, then serve with garlic bread.
Vichysoisse "Triomphe
(4 servings)
For this you will need:
2 peeled tomatoes
2 tablespoons butter
2 loaves in one piece
2 cups chicken broth
½ teaspoon salt
½ teaspoon cayenne pepper
1/8 teaspoon nutmeg
1 tablespoon allspice
½ cup champagne
½ cup fresh cream
1 tablespoon chopped chives
Cook the potatoes, drain and dry. Saute the chopped leeks in butter and one cup of chicken broth, cover and simmer for 15 minutes. Add the potatoes, the second cup of chicken broth, salt, cayenne pepper, nutmeg and stir everything through a fine sieve. Mix in the champagne and stir the soup over ice until chilled through. Finally, stir in the cream. Garnish the individual portions with chives.
French dressing "Royal
For this you will need:
3 cups salad oil
½ cup olive oil
1 teaspoon lemon juice
2 tablespoons basil wine vinegar
2 tablespoons champagne
A dash of Tabasco
3 teaspoons salt
2 teaspoons freshly ground pepper
1 teaspoon ground mustard seeds
A pinch of sugar
Mix all the ingredients well. The mixture is suitable as a versatile dressing and can be refined as desired with garlic, chives or other fresh herbs. To use it as a base for a vinaigrette, add hard-boiled eggs, herbs, capers and olives.
Hollandaise sauce "Piquante
For this you will need:
¾ cup butter
6 egg yolk
¼ teaspoon salt
A pinch of cayenne pepper
¼ cup champagne
Melt the butter, but without heating it. Stir in the egg yolks one at a time, then gently beat in the champagne and cayenne pepper. Do not heat in the process either!
Eggs "Benedict
For this you will need:
4 eggs
2 tablespoons champagne
Salt
4 thin slices of grilled ham
2 English Muffins, sliced
Butter
2 cups hollandaise sauce
2 tablespoons chopped parsley
Poach the eggs in boiling water to which you have added 2 tablespoons of champagne. Toast and butter the muffins and top each of the four halves with a slice of ham. Finally, place a poached egg on top of each, pour hollandaise sauce over it and sprinkle parsley on top.
Champagne burger
(4 servings)
For this you will need:
2 pounds of chopped beef tenderloin
1 teaspoon garlic salt
1 teaspoon seasoning salt
2 tablespoons chopped parsley
½ cup chilled champagne
1 teaspoon Worcestershire sauce
Freshly ground pepper
Mix the freshly cooked fillet with the spices, parsley, champagne and Worcestershire sauce. Form four patties and grill them to your liking.
Coq au Champagne
For this you will need:
2 small chickens
4 tablespoons butter
2Tablespoons cognac
18 small silver onions
½ pound mushrooms
1 soup cube
2 tablespoons flour
1 cup broth
1 chopped tomato
½ cup chopped green olives
½ cup champagne
¼ cup red wine
Salt and pepper
Clean the chicken carefully. Brown them in one piece in hot butter. Pour the cognac over the chickens and light it with a match. Once the flames are extinguished, remove the chickens from the pot and brown the mushrooms and onions. Add the dissolved stock cube and remove the pot from the flame. Stir in the flour and add the tomatoes, olives, broth, champagne and wine. Bring back to a boil, stirring constantly, add spices and the cut-up chicken and simmer until cooked.
Rainbow trout
For this you will need:
4 whole rainbow trout
Salt and pepper
A scarce liter of champagne
6 peppercorns
1 bay leaf
¼ teaspoon rosemary
1 teaspoon of flavor enhancer (e.g. Ac'cent)
Clean and gut the fish, but leave it in one piece. Heat the champagne with the spices. Add the trout and top up with hot water if needed to cover. Cook, covered, until the fish is tender - about 12 minutes per pound. Serve with tartar sauce for finishing.
Shrimps de Jonghe
For this you will need:
2 pounds fresh shrimp/shrimp
1 tablespoon salt
1 clove of garlic finely chopped
3/4 cup butter
1 cup breadcrumbs
A pinch of paprika
A pinch of cayenne pepper
4 teaspoons chopped parsley
½ cup champagne
Clean and peel the shrimp and remove the intestines. Cook shrimp and add salt, garlic, beaten butter, breadcrumbs, paprika, cayenne bell pepper, parsley and champagne. Sprinkle buttered breadcrumbs over the top and bake in the oven over medium heat for about 10 minutes, in a casserole dish or individual bowls if planning as an appetizer.
Lobster "Newburg
(4 servings)
For this you will need:
1 pound lobster meat
½ cup sliced mushrooms
3 tablespoons butter
¼ teaspoon chopped onion
½ cup champagne
2 egg yolk
1 cup cream
Paprika, salt, cayenne bell pepper
Cut the lobster meat into cubes. Heat the butter and cook mushrooms and onions with salt and pepper for 5 minutes. Mix the egg yolks with the cream and beat well. Add the lobster meat and champagne to the onion-mushroom mixture and mix evenly. Last, add the beaten egg yolks with cream. Stir gently under heat until the mixture is thickened and hot.
Fish in champagne
For this you will need:
5 tablespoons butter
2 tablespoons chopped celery
3 tablespoons chopped onion
¾ pound crab meat, peeled
Salt and pepper to taste
1 cup breadcrumbs
¼ cup chopped parsley
1 cup cream
3 pounds of fish in one piece, gutted
½ cup champagne
1 tablespoon flour
Melt 4 tablespoons of butter and saute onions and celery until onions are translucent. Add crabmeat, salt and pepper, bread crumbs, parsley and ¼ cup cream and mix well. Loosely place this mixture into the fish as a filling; sew up the openings. Put the fish in a greased roasting pan and pour champagne over it. Bake it at 200 degrees for about 25 minutes or until cooked. Drizzle it repeatedly with the champagne roasting juices. Transfer the fish to a serving platter and cook the broth in the pan over high heat until half has evaporated. Add the remaining cream and stir in the remaining butter that was previously mixed with the flour. Cook, stirring constantly, for about 2 minutes, taste the mixture and pour it through a sieve into a sauce boat; serve it separately with the fish. If there is any champagne left over from the preparation, serve it with the meal.
Steak "Supreme
6 servings
For this you will need:
3 pounds of beef fillet in one piece
1 teaspoon salt
1 clove garlic
1 cup olive oil
¼ cup champagne
½ pound bacon
Freshly ground pepper
2 tablespoons chopped parsley
Mix oil, champagne, salt and garlic and marinate in this mixture the fillet for 24 hours in the refrigerator. Pour off the liquid and place the bacon in strips over the meat, secured with toothpicks. Season with freshly ground pepper, then roast in the oven at 180 degrees for 1 hour, basting regularly to keep the meat juicy. Cut open and serve garnished with parsley.
Attention to the following recipes: If you have no experience with flambé, you should talk to someone,
who has experience with it, first work together!
Flambé bananas
For this you will need:
2 teaspoons butter
2 ? Sugar
2 tablespoons champagne
4 bananas, split lengthwise
3 cl cognac
Melt the butter in a rechaud over a pot of hot water and add the bananas sprinkled with sugar and champagne. Cover and simmer for 20 minutes. Flambé the bananas with 1.5 cl of cognac. Extinguish the fire by shaking and repeat the process - done!
Crêpes Suzette
For this you will need:
1 cup flour
1/3 cup powdered sugar
¼ teaspoon salt
1 teaspoon baking powder
1 grated lemon peel
2 beaten eggs
1 cup milk
½ cup unsalted butter
2 tablespoons powdered sugar
Juice of one orange
2 tablespoons champagne
1 tablespoon each of cognac, rum Cointreau
Sift the dry ingredients and then add lemon zest, beaten eggs and milk. Heat a greased 6-inch skillet and pour in a paper-thin layer of the batter. Brown one side of the pancake first, then the other. Place it on a preheated plate and repeat the process for the next crepes . Dust them with a little powdered sugar. Mix butter and 3 tablespoons of sugar, juice and champagne, stirring constantly. Turn the folded crêpes in the sauce until they are well coated. Add the spirits, ignite them with a match and turn the crêpes in the burning sauce until they acquire their full flavor.
Bon appetit!