{"id":6525,"date":"2022-05-05T13:50:24","date_gmt":"2022-05-05T13:50:24","guid":{"rendered":"https:\/\/champagner.com\/?page_id=6525"},"modified":"2024-07-23T05:43:10","modified_gmt":"2024-07-23T05:43:10","slug":"cooking-champagne-recipes","status":"publish","type":"page","link":"https:\/\/champagner.com\/en\/cooking-champagne-recipes\/","title":{"rendered":"Champagne recipes &amp; cooking"},"content":{"rendered":"<div   class='avia-fullscreen-slider main_color   avia-builder-el-0  el_before_av_section  avia-builder-el-first  container_wrap fullsize'  ><div  class='avia-slideshow av-kjripr6g-74ffc6525b251b8b733cc3ef032d902d avia-slideshow-extra_large av_fullscreen avia-slide-slider av-slideshow-ui av-control-default av-slideshow-manual av-loop-once av-loop-manual-endless av-default-height-applied   avia-slideshow-1' data-slideshow-options=\"{&quot;animation&quot;:&quot;slide&quot;,&quot;autoplay&quot;:false,&quot;loop_autoplay&quot;:&quot;once&quot;,&quot;interval&quot;:5,&quot;loop_manual&quot;:&quot;manual-endless&quot;,&quot;autoplay_stopper&quot;:false,&quot;noNavigation&quot;:false,&quot;bg_slider&quot;:true,&quot;keep_padding&quot;:false,&quot;hoverpause&quot;:false,&quot;show_slide_delay&quot;:0,&quot;slide_height&quot;:&quot;100&quot;,&quot;image_attachment&quot;:&quot;&quot;}\"  itemprop=\"image\" itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/ImageObject\" ><ul class='avia-slideshow-inner' style='padding-bottom: 100.2004008016%;'><li style='background-position:center center;' data-img-url='https:\/\/champagner.com\/wp-content\/uploads\/2018\/04\/henri-abele-blanc-de-blancs-1497x1500.jpg' class='avia-slideshow-slide av-kjripr6g-74ffc6525b251b8b733cc3ef032d902d__0  av-single-slide slide-1 slide-odd'><div data-rel='slideshow-1' class='avia-slide-wrap'  title='Henri Abel\u00e9 Champagne - blanc de blancs' ><\/div><\/li><\/ul><\/div><\/div>\n<div id='av_section_1'  class='avia-section av-9qys-7fbec837cc9414b56951d589a49fa01e main_color avia-section-default avia-no-border-styling  avia-builder-el-1  el_after_av_fullscreen  avia-builder-el-last  avia-bg-style-scroll container_wrap fullsize'  ><div class='container av-section-cont-open' ><div class='template-page content  av-content-full alpha units'><div class='post-entry post-entry-type-page post-entry-6525'><div class='entry-content-wrapper clearfix'>\n\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-9tz4-26c14c70028d90a54aefce07862c0d7e\">\n.flex_column.av-9tz4-26c14c70028d90a54aefce07862c0d7e{\nborder-radius:0px 0px 0px 0px;\npadding:0px 0px 0px 0px;\n}\n<\/style>\n<div  class='flex_column av-9tz4-26c14c70028d90a54aefce07862c0d7e av_one_fifth  avia-builder-el-2  el_before_av_three_fifth  avia-builder-el-first  first flex_column_div av-zero-column-padding'     ><\/div>\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-5y3a-c3ba98e644c5ae5c87ca984f1618400f\">\n.flex_column.av-5y3a-c3ba98e644c5ae5c87ca984f1618400f{\nborder-radius:0px 0px 0px 0px;\npadding:0px 0px 0px 0px;\n}\n<\/style>\n<div  class='flex_column av-5y3a-c3ba98e644c5ae5c87ca984f1618400f av_three_fifth  avia-builder-el-3  el_after_av_one_fifth  el_before_av_one_fifth  flex_column_div av-zero-column-padding'     ><p>\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-kjrjnv83-874a945fb5c9d0568742f3f96cf80f26\">\n#top .av-special-heading.av-kjrjnv83-874a945fb5c9d0568742f3f96cf80f26{\npadding-bottom:30px;\nfont-size:50px;\n}\nbody .av-special-heading.av-kjrjnv83-874a945fb5c9d0568742f3f96cf80f26 .av-special-heading-tag .heading-char{\nfont-size:25px;\n}\n#top #wrap_all .av-special-heading.av-kjrjnv83-874a945fb5c9d0568742f3f96cf80f26 .av-special-heading-tag{\nfont-size:50px;\n}\n.av-special-heading.av-kjrjnv83-874a945fb5c9d0568742f3f96cf80f26 .av-subheading{\nfont-size:15px;\n}\n\n@media only screen and (min-width: 480px) and (max-width: 767px){ \n#top #wrap_all .av-special-heading.av-kjrjnv83-874a945fb5c9d0568742f3f96cf80f26 .av-special-heading-tag{\nfont-size:0.8em;\n}\n}\n\n@media only screen and (max-width: 479px){ \n#top #wrap_all .av-special-heading.av-kjrjnv83-874a945fb5c9d0568742f3f96cf80f26 .av-special-heading-tag{\nfont-size:0.8em;\n}\n}\n<\/style>\n<div  class='av-special-heading av-kjrjnv83-874a945fb5c9d0568742f3f96cf80f26 av-special-heading-h1 blockquote modern-quote  avia-builder-el-4  el_before_av_textblock  avia-builder-el-first  av-inherit-size'><h1 class='av-special-heading-tag'  itemprop=\"headline\"  >Champagne recipes <span class='special_amp'>&amp;<\/span> Cooking<\/h1><div class=\"special-heading-border\"><div class=\"special-heading-inner-border\"><\/div><\/div><\/div><br \/>\n\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-kj4bin1p-574f3f2c4e650edd041a93a3eb080cd4\">\n#top .av_textblock_section.av-kj4bin1p-574f3f2c4e650edd041a93a3eb080cd4 .avia_textblock{\nfont-size:18px;\n}\n<\/style>\n<section  class='av_textblock_section av-kj4bin1p-574f3f2c4e650edd041a93a3eb080cd4'   itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div class='avia_textblock'  itemprop=\"text\" ><blockquote>\n<p>Not at all:<br \/>\n\"I get no kick from champagne...\"<\/p>\n<\/blockquote>\n<p>Even when cooking, the <a href=\"https:\/\/champagner.com\/en\/\">Champagne<\/a> its charm and <a href=\"https:\/\/champagner.com\/en\/champagne-art\/\">Art<\/a> - as a noble ingredient in many culinary creations.<br \/>\nHere are a handful of tangy recipe ideas for (not quite) every occasion:<\/p>\n<h3>Les Halles\" onion soup<\/h3>\n<p>4 portions<\/p>\n<blockquote>\n<p><strong>For this you need:<\/strong><br \/>\n2 large onions<br \/>\n3 tablespoons butter<br \/>\n2 cups of bouillon<br \/>\n1 cup Gruy\u00e8re cheese cubes<br \/>\n1cup of champagne<br \/>\nSalt and pepper<br \/>\n2 tablespoons Worcestershire sauce<br \/>\nGrated Parmesan cheese<\/p>\n<\/blockquote>\n<p>Cut the onions into thin slices and separate the rings; then saut\u00e9 until golden brown and add to the stock with the champagne and Worcestershire sauce. Simmer over a low heat for 15 minutes. Spread the Gruy\u00e8re cheese in an ovenproof casserole dish, then pour the soup over it and bake in the oven for an hour on a low heat. Serve with croutons and grated cheese.<\/p>\n<h3>Bouillabaisse<\/h3>\n<blockquote>\n<p><strong>For this you need:<\/strong><br \/>\n2 pounds of fish: perch, salmon, haddock<br \/>\n2 pounds of shellfish: Lobster, shrimps, scallops, crab meat<br \/>\n\u00bd cup olive oil<br \/>\n1 chopped onion<br \/>\nSalt, pepper, paprika, saffron<br \/>\n1 chopped leek<br \/>\n2 chopped tomatoes<br \/>\n2 finely chopped garlic cloves<br \/>\n2 teaspoons chopped parsley<br \/>\n1 bay leaf<br \/>\n1 litre of fish stock<br \/>\n1 cup of champagne<\/p>\n<\/blockquote>\n<p>Fry the leek, onions, garlic and tomatoes in oil and season to taste. <a href=\"https:\/\/champagner.com\/en\/glossary\/bite\/\">Flavour<\/a>. Add the fish, stock and champagne. Simmer for 10 minutes, then serve with garlic bread.<\/p>\n<h3>Vichysoisse \"Triomphe\"<\/h3>\n<blockquote>\n<p>(4 portions)<br \/>\n<strong>For this you need:<\/strong><br \/>\n2 peeled tomatoes<br \/>\n2 tablespoons butter<br \/>\n2 leeks in one piece<br \/>\n2 cups chicken stock<br \/>\n\u00bd teaspoon salt<br \/>\n\u00bd teaspoon of cayenne pepper<br \/>\n1\/8 teaspoon nutmeg<br \/>\n1 tablespoon allspice<br \/>\n\u00bd cup of champagne<br \/>\n\u00bd cup fresh cream<br \/>\n1 tablespoon chopped chives<\/p>\n<\/blockquote>\n<p>Cook the potatoes, drain and dry. Saut\u00e9 the chopped leek in butter and a cup of chicken stock, cover and simmer for 15 minutes. Add the potatoes, the second cup of chicken stock, salt, cayenne pepper, nutmeg and stir everything through a fine sieve. Add the champagne and stir the soup over ice until it is chilled. Finally, stir in the cream. Garnish the individual portions with chives.<\/p>\n<h3>French dressing \"Royal\"<\/h3>\n<blockquote>\n<p><strong>For this you need:<\/strong><br \/>\n3 cups salad oil<br \/>\n\u00bd cup olive oil<br \/>\n1 teaspoon lemon juice<br \/>\n2 tablespoons basil wine vinegar<br \/>\n2 tablespoons of champagne<br \/>\nA dash of Tabasco<br \/>\n3 teaspoons salt<br \/>\n2 teaspoons freshly ground pepper<br \/>\n1 teaspoon of ground mustard seeds<br \/>\nA pinch of sugar<\/p>\n<\/blockquote>\n<p>Mix all the ingredients together well. The mixture is suitable as a versatile dressing and can be flavoured with garlic, chives or other fresh herbs as desired. To use it as a base for a vinaigrette, add hard-boiled eggs, herbs, capers and olives.<\/p>\n<h3>Hollandaise sauce \"Piquante\"<\/h3>\n<blockquote>\n<p><strong>For this you need:<\/strong><br \/>\n\u00be cup butter<br \/>\n6 egg yolks<br \/>\n\u00bc teaspoon salt<br \/>\nA pinch of cayenne pepper<br \/>\n\u00bc cup of champagne<\/p>\n<\/blockquote>\n<p>Melt the butter without heating it. Stir in the egg yolks one at a time and then beat in the <a href=\"https:\/\/champagner.eu\" target=\"_blank\" rel=\"noopener\">Champagne<\/a> and carefully add the cayenne pepper. Do not heat up when doing this either!<\/p>\n<h3>Eggs \"Benedict\"<\/h3>\n<blockquote>\n<p><strong>For this you need:<\/strong><br \/>\n4 eggs<br \/>\n2 tablespoons champagne salt<br \/>\n4 thin slices of grilled ham<br \/>\n2 English muffins, sliced Butter<br \/>\n2 cups hollandaise sauce<br \/>\n2 tablespoons chopped parsley<\/p>\n<\/blockquote>\n<p>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, top each with a poached egg, pour over the hollandaise sauce and sprinkle with parsley.<\/p>\n<h3>Champagne burger<\/h3>\n<blockquote>\n<p>(4 portions)<br \/>\n<strong>For this you need:<\/strong><br \/>\n2 pounds of chopped beef tenderloin<br \/>\n1 teaspoon garlic salt<br \/>\n1 teaspoon of seasoning salt<br \/>\n2 tablespoons chopped parsley<br \/>\n\u00bd cup of chilled champagne<br \/>\n1 teaspoon Worcestershire sauce<br \/>\nFreshly ground pepper<\/p>\n<\/blockquote>\n<p>Mix the freshly cooked fillet with the spices, parsley, champagne and Worcestershire sauce. Form four patties and grill them to your liking.<\/p>\n<h3>Coq au Champagne<\/h3>\n<blockquote>\n<p><strong>For this you need:<\/strong><br \/>\n2 small chickens<br \/>\n4 tablespoons butter<br \/>\n2 tablespoons cognac<br \/>\n18 small silver onions<br \/>\n\u00bd pound of mushrooms<br \/>\n1 soup cube<br \/>\n2 tablespoons flour<br \/>\n1 cup of stock<br \/>\n1 chopped tomato<br \/>\n\u00bd cup chopped green olives<br \/>\n\u00bd cup of champagne<br \/>\n\u00bc cup of red wine<br \/>\nSalt and pepper<\/p>\n<\/blockquote>\n<p>Clean the chicken carefully. Brown them whole in hot butter. Pour the cognac over the chicken and light it with a match. Once the flames have died down, remove the chicken from the pan and brown the mushrooms and onions. Add the dissolved stock cube and remove the pan from the heat. Stir in the flour and add the tomatoes, olives, stock, champagne and <a href=\"https:\/\/champagner.com\/en\/glossary\/outflow\/\">Wine<\/a> Add to the pan. Bring back to the boil, stirring constantly, add the spices and the cut-up chicken and simmer until cooked.<\/p>\n<h3>Rainbow trout<\/h3>\n<blockquote>\n<p><strong>For this you need:<\/strong><br \/>\n4 whole rainbow trout<br \/>\nSalt and pepper<br \/>\nAlmost a litre of champagne<br \/>\n6 peppercorns<br \/>\n1 bay leaf<br \/>\n\u00bc teaspoon rosemary<br \/>\n1 teaspoon flavour enhancer<\/p>\n<\/blockquote>\n<p>Clean and gut the fish, but leave in one piece. Heat the champagne with the spices. Add the trout and top up with hot water if necessary to cover. Cover and cook until the fish is tender - about 12 minutes per pound. Serve with remoulade sauce to finish.<\/p>\n<h3>Shrimps de Jonghe<\/h3>\n<blockquote>\n<p><strong>For this you need:<\/strong><br \/>\n2 pounds fresh shrimps\/shrimps<br \/>\n1 tablespoon salt<br \/>\n1 finely chopped clove of garlic<br \/>\n3\/4 cup butter<br \/>\n1 cup breadcrumbs<br \/>\nA pinch of paprika<br \/>\nA pinch of cayenne pepper<br \/>\n4 teaspoons chopped parsley<br \/>\n\u00bd cup of champagne<\/p>\n<\/blockquote>\n<p>Clean and peel the shrimps and remove the shells. Cook the shrimps and add salt, garlic, beaten butter, breadcrumbs, paprika, cayenne pepper, parsley and champagne. Sprinkle with buttered breadcrumbs and bake in the oven over a medium heat for about 10 minutes, either in a casserole dish or individual bowls if you are planning to use it as a starter.<\/p>\n<h3>Hummer \"Newburg\"<\/h3>\n<blockquote>\n<p>(4 portions)<br \/>\n<strong>For this you need:<\/strong><br \/>\n1 pound lobster meat<br \/>\n\u00bd cup sliced mushrooms<br \/>\n3 tablespoons butter<br \/>\n\u00bc teaspoon chopped onion<br \/>\n\u00bd cup of champagne<br \/>\n2 egg yolks<br \/>\n1 cup cream<br \/>\npaprika, salt, cayenne pepper<\/p>\n<\/blockquote>\n<p>Cut the lobster meat into cubes. Heat the butter and cook the 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 and mushroom mixture and mix evenly. Finally, add the beaten egg yolks and cream. Stir gently over the heat until the mixture has thickened and is hot.<\/p>\n<h3>Fish in champagne<\/h3>\n<blockquote>\n<p><strong>For this you need:<\/strong><br \/>\n5 tablespoons butter<br \/>\n2 tablespoons chopped celery<br \/>\n3 tablespoons chopped onion<br \/>\n\u00be pound crab meat, peeled<br \/>\nSalt and pepper to taste<br \/>\n1 cup breadcrumbs<br \/>\n\u00bc cup chopped parsley<br \/>\n1 cup cream<br \/>\n3 pounds fish in one piece, gutted<br \/>\n\u00bd cup of champagne<br \/>\n1 tablespoon flour<\/p>\n<\/blockquote>\n<p>Melt 4 tablespoons of butter and saut\u00e9 the onions and celery until the onions are translucent. Add the crabmeat, salt and pepper, breadcrumbs, parsley and \u00bc cup of cream and mix well. Stuff the fish loosely with this mixture; sew up the openings. Place the fish in a greased roasting tin and pour the champagne over it. Bake at 200 degrees for approx. 25 minutes or until cooked through.<\/p>\n<p>Drizzle it repeatedly with the champagne gravy. Transfer the fish to a serving dish and cook the stock in the pan over a high heat until half of it has evaporated. Add the remaining cream and stir in the remaining butter, which has previously been mixed with the flour. Cook the mixture for about 2 minutes, stirring constantly, taste it and pass it through a sieve into a sauce boat; serve separately with the fish. If there is any champagne left over from the preparation, serve it with the meal.<\/p>\n<h3>Supreme\" steak<\/h3>\n<blockquote>\n<p>6 portions<br \/>\n<strong>For this you need:<\/strong><br \/>\n3 pounds fillet of beef in one piece<br \/>\n1 teaspoon salt<br \/>\n1 garlic clove<br \/>\n1 cup olive oil<br \/>\n\u00bc cup of champagne<br \/>\n\u00bd pound of bacon<br \/>\nFreshly ground pepper<br \/>\n2 tablespoons chopped parsley<\/p>\n<\/blockquote>\n<p>Mix the oil, champagne, salt and garlic and marinate the fillet in this mixture for 24 hours in the fridge. Drain the liquid and lay the bacon in strips over the meat, fastened with toothpicks. Season with freshly ground pepper, then roast in the oven for 1 hour at 180 degrees, basting regularly to keep the meat juicy. Slice and serve garnished with parsley.<\/p>\n<blockquote>\n<p>Caution with the following recipes: If you have no experience with flamb\u00e9ing, you should talk to someone,<br \/>\nwho has experience with it, work together first!<\/p>\n<\/blockquote>\n<h3>Flamb\u00e9ed bananas<\/h3>\n<blockquote>\n<p><strong>For this you need:<\/strong><br \/>\n2 teaspoons butter<br \/>\n2 teaspoons sugar<br \/>\n2 tablespoons of champagne<br \/>\n4 bananas, sliced lengthways<br \/>\n3 cl cognac<\/p>\n<\/blockquote>\n<p>Melt the butter in a rechaud over a pan of hot water and add the bananas sprinkled with sugar and champagne. Cover and simmer for 20 minutes. Flamb\u00e9 the bananas with 1.5 cl of cognac. Extinguish the fire by shaking and repeat the process - done!<\/p>\n<h3>Cr\u00eapes Suzette<\/h3>\n<blockquote>\n<p><strong>For this you need:<\/strong><br \/>\n1 cup flour<br \/>\n1\/3 cup icing sugar<br \/>\n\u00bc teaspoon salt<br \/>\n1 teaspoon baking powder<br \/>\n1 grated lemon peel<br \/>\n2 beaten eggs<br \/>\n1 cup of milk<br \/>\n\u00bd cup unsalted butter<br \/>\n2 tablespoons icing sugar<br \/>\nJuice of one orange<br \/>\n2 tablespoons of champagne<br \/>\n1 tablespoon each of cognac, rum and Cointreau<\/p>\n<\/blockquote>\n<p>Sieve the dry ingredients and then add the lemon zest, beaten eggs and milk. Heat a greased 6-inch frying pan and pour in a very thin layer of the batter. Brown one side of the pancake first, then the other. Place it on a warmed plate and repeat the process for the next cr\u00eapes. Dust them with a little icing sugar. Mix the butter and 3 tablespoons of sugar, juice and champagne, stirring constantly. Turn the folded cr\u00eapes in the sauce until they are well coated. Add the spirits, ignite them with a match and turn the cr\u00eapes in the burning sauce until they have reached their full flavour.<\/p>\n<h3>Bon Appetit!<br \/>\nWith champagne recipes &amp; cooking!<\/h3>\n<\/div><\/section><\/p><\/div>\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-7vz4-e2ecb25e9168201a3fd1fa7a9982a872\">\n.flex_column.av-7vz4-e2ecb25e9168201a3fd1fa7a9982a872{\nborder-radius:0px 0px 0px 0px;\npadding:0px 0px 0px 0px;\n}\n<\/style>\n<div  class='flex_column av-7vz4-e2ecb25e9168201a3fd1fa7a9982a872 av_one_fifth  avia-builder-el-6  el_after_av_three_fifth  avia-builder-el-last  flex_column_div av-zero-column-padding'     ><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":4223,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-6525","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/champagner.com\/en\/wp-json\/wp\/v2\/pages\/6525","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/champagner.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/champagner.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/champagner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/champagner.com\/en\/wp-json\/wp\/v2\/comments?post=6525"}],"version-history":[{"count":0,"href":"https:\/\/champagner.com\/en\/wp-json\/wp\/v2\/pages\/6525\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/champagner.com\/en\/wp-json\/wp\/v2\/media\/4223"}],"wp:attachment":[{"href":"https:\/\/champagner.com\/en\/wp-json\/wp\/v2\/media?parent=6525"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}