Champagne Everyone! 10 Recipes For Snacks And Desserts With Sparkling

Champagne can not only be savored from a glass, there are many wonderful dishes in which this popular sparkling drink is one of the main ingredients. We tell.

Champagne can not only be savored from a glass, there are many wonderful dishes in which this popular sparkling drink is one of the main ingredients. We tell.

 

1. Homemade champagne pear ice cream

3 pears, 450 ml champagne, 200 g sugar, 250 ml high fat cream.

Pour champagne into a deep bowl, pour sugar into it and wait until it dissolves. Then pour in the cream and beat with a whisk. Peel the pears, remove the core and chop as finely as possible, but do not grate. Introduce fruit to the rest of the ingredients, beat the future ice cream well again and send it to the freezer for 30 minutes.

After half an hour, take out the ice cream and mix thoroughly. Then repeat the procedure 4 times every 45-50 minutes. When serving, you can decorate with any berries or mint sprigs.

2. Raspberry sorbet

 

300 g frozen or fresh raspberries, 180 ml champagne, 150 g sugar, 35 ml lemon juice.

Beat raspberries with sugar with a mixer (thaw frozen ones first). Then pour in lemon juice and champagne, mix thoroughly and put in the freezer for 45 minutes. Remove, stir with a tablespoon and return to the cold. After two hours, you can serve, you should not keep it longer, otherwise the sorbet will become just popsicles.

3 Champagne Chicken

2 chicken fillets, 250 ml of champagne, 2 nectarines, 50 ml of cream, 5 g of dried basil, paprika and oregano.

Wash the chicken, cut into medium pieces, fry in vegetable oil until it turns white (5-10 minutes), salt, mix, hold a little more on the fire. Then, without removing it, pour in champagne and add spices. Simmer covered, stirring regularly, for a quarter of an hour. Cut the nectarines into thin slices and add to the chicken, pour in the cream, simmer for 10-15 minutes over low heat.

4. Strawberry champagne cupcake

 

300 g dried strawberries or jam berries, 4 eggs, 300 g flour, 5 g salt, 60 ml vegetable oil, 70 g powdered sugar, 10 g baking powder, 10 g orange peel.

If the strawberries are dried, then it should be soaked in warm water for 15 minutes. If from jam - throw it in a colander to drain the syrup.

Beat eggs with salt and powdered sugar, gradually pouring in vegetable oil and champagne. Add flour and baking powder, mix. Cut strawberries into quarters, mix with zest, add to the dough and leave for 10 minutes. Then pour into a baking dish, greased with vegetable oil, and put in a preheated oven for 40-50 minutes. When the cake is ready, take it out of the oven immediately, but not out of the mold. It should cool in it for about a quarter of an hour. Then you can choose and serve.

5. Fish marinated in champagne

 

4 fillets of sea fish, 2 eggs, 250 ml of champagne, 10 g of salt, 15 g of starch, 50 ml of water, vegetable oil.

Fill the fish with champagne and leave for 45 minutes. Beat eggs with salt, flour, starch and water until smooth. Fillet, without squeezing, dip in batter and put in a preheated pan with vegetable oil. Fry on both sides for 5-8 minutes.

6. Shrimp carpaccio

 

100 g king prawns, 100 g tiger prawns, 250 ml champagne, 5-6 strawberries, 50 g fresh mint, 10 g salt, 60 ml olive oil.

Shrimps are completely cleaned of the tail, shell and intestines. Then rinse and put on a deep shallow plate.

Pour champagne and oil into a separate bowl, add chopped mint and beat with a whisk until a slightly viscous liquid. Introduce finely chopped berries, pour the resulting shrimp sauce and refrigerate for half an hour.

7. Salmon stewed in champagne

 

0.5 kg of salmon, 300 ml of champagne, vegetable oil, 10 g of dried oregano, salt, lemon.

Wash the fish, divide into portions, grease with a mixture of salt and oregano, fry on one side in a pan. Then turn over to another and pour champagne after 3-4 minutes. It will sizzle a lot, but do not be afraid or cover it with a lid. After 8 minutes, you can put out the fire, put the fish on a plate and sprinkle with fresh lemon juice.

8. Jelly "Pink Mirage"

400 ml of pink dry champagne, 15 g of gelatin, 150 g of sugar, 400 ml of water, 20 g of lemon peel, 30 g of nuts, 15 g of fresh mint.

Pour 2/3 mint leaves, zest, sugar into a saucepan, pour cold water and put on fire. Boil for 5 minutes, then remove from heat, strain through a sieve. Pour gelatin with warm water and leave for a quarter of an hour, then send it to the syrup, pour in the champagne, mix thoroughly and pour into bowls for jelly. Put them in the refrigerator for 5-8 hours. Before serving, sprinkle with crushed nuts and garnish with the remaining mint.

9. Pie "Apples in champagne"

 

200 ml of white champagne, 0.5 kg of apples, 4 eggs, 280 g of flour, 15 g of baking powder, 80 ml of vegetable oil, 200 g of sugar, 10 g of vanilla.

Beat the eggs with sugar until a stable white foam, then, without stopping the mixer, add vegetable oil, champagne, vanilla, flour, baking powder in turn. The last to pour in are peeled and core, diced apples. Mix the dough by hand and pour it into a mold greased with vegetable oil. Bake for about half an hour in an oven preheated to 180 degrees.

However, it is recommended to check the readiness of the cake after 20 minutes, since the baking speed will depend on the individual characteristics of the oven.

10. Pineapple Snow Punch

 

1 can of canned pineapple, 1 liter of champagne, 150 ml of dry white wine.

Place the champagne in the refrigerator. Drain the liquid from the pineapples and grind them as much as possible with a blender. Pour the wine into the resulting mass and beat with a mixer until smooth. Strain this liquid from the remnants of fruit and send it to the freezer for an hour and a half. During this time, it should be selected once (after about 45 minutes) and mixed.

After 45 minutes, remove the pineapple mass and arrange in tall glasses, filling them by a third. Fill the rest with chilled champagne. Serve with dessert spoons.

What champagne recipes do you know? Share with us in the comments to this article. To health!