2 cups champagne
1 cup chopped onion
2 cloves garlic, minced
4 ounces dry mustard
2 tablespoons honey
1 tablespoon vegetable oil
2 teaspoons salt
Few drops hot pepper sauce

Combine wine, onion and garlic in small saucepan; heat to boiling, turn down heat and simmer 5 minutes. Cool and strain. Place dry mustard in another pan and slowly add cool wine mixture while beating with wooden spoon. Blend in honey, oil, salt and pepper sauce. Cook over low heat, stirring constantly until mixture thickens. Remove from heat. Pour into glass containers; cover tightly and chill for at least 48 hours.

Makes 2 1/2 cups.

2 small boxes lemon-flavored gelatin
2 cups boiling water
2 cups champagne
8 strawberries, washed and hulled

In a large bowl, dissolve gelatin in boiling water; allow to cool for 10 minutes.

Stir in champagne and chill 40 to 50 minutes, or until slightly thickened.

Reserve 1 cup of gelatin mixture and spoon remaining mixture evenly into 8 champagne flutes. Place 1 strawberry in each glass.

In a small bowl, beat the reserved 1 cup gelatin mixture until fluffy and doubled in volume. Spoon evenly into glasses; cover and chill for at least 2 hours, or until set.

Posted by LladyRusty at recipegoldmine.com – April 29, 2001

Source: Restaurant: Brigtsen’s – Chef Frank Brigtsen – New Orleans Visitors Bureau Web Site

12 egg yolks
1 1/2 cups champagne
2 cups granulated sugar
1 vanilla bean, split

In a mixing bowl, add the sugar and egg yolks. Beat with a wire whisk until light and creamy (ribbon stage). Add the champagne and vanilla bean. Cook this mixture over a double boiler on low heat, whisking constantly, until the mixture becomes thick and frothy, 15 to 20 minutes.

Scrape the inside of the vanilla bean into the sabayon. Discard the bean.

Serve in the wine glasses or over fresh berries.

1 box French Vanilla or white cake mix
2 envelopes Dream Whip
4 egg whites
1 whole egg
1/4 cup vegetable oil
1 1/4 cups champagne

Let champagne go flat before using. Beat all ingredients together in mixer for 3 minutes. Pour in greased and floured pans and bake according to cake mix directions, until it tests done. You can use pink champagne and a small amount of pink food color to make it a pink champagne cake.

2 3/4 cups sifted flour
3 teaspoons baking powder
1 teaspoon salt
2/3 cup shortening
1 1/2 cups granulated sugar
3/4 cup Champagne
6 egg whites

Coconut Filling
1/4 cup butter
16 large marshmallows, quartered
1 tablespoon white wine
1 cup flaked coconut

Fondant Frosting
1 pound confectioners’ sugar
1/4 cup light corn syrup
1/4 cup water
1 1/2 teaspoons vanilla extract
Dash of salt
Few drops almond extract
2 to 3 drops red food color (optional)
6 large marshmallows, quartered

Preheat oven to 350 degrees F. Grease and flour two 9-inch layer cake pans.

Sift flour again with baking powder and salt. Cream   shortening with 1 cup sugar until light and fluffy. Blend in flour mixture and Champagne alternately, mixing until smooth. Beat egg whites until stiff. Gradually beat in remaining 1/2 cup sugar, continuing to beat to stiff meringue. Fold about half of meringue into batter, mixing thoroughly with whisk. Gently fold in remaining meringue. Turn into 2 greased and floured 9-inch layer cake pans. Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto wire racks to cool.

While cake is baking, melt butter, marshmallows and wine in top of double  boiler over boiling water. Remove from heat and stir in coconut. Cool until thick enough to spread. Sift confectioners’ sugar into top of double boiler. Add corn syrup and water. Stir over boiling water until smooth. Blend in vanilla extract, salt and almond extract. Stir in food color. Keep frosting warm while using so it will spread.

When cake layers are cool, spread top of 1 with Coconut Filling and stack second on top. Spread 2/3 cup Fondant Frosting thinly and smoothly over top and sides of cake, sealing any crumbs. Pour about 1/2 cup additional frosting over top of cake and spread quickly to smooth. Cover sides of cake with remaining frosting. Dip marshmallow quarters in remaining frosting to coat both sides and set randomly over top and sides of cake.

Makes 1 (2-layer, 9-inch) cake or 10 to 12 servings.

Serves 4 to 6

Marinade
1 pound large shrimp, peeled and deveined
3/4 cup lime juice
1/2 cup Korbel Chardonnay Champagne
1 tablespoon granulated sugar
1 serrano chili, diced
1 teaspoon salt

Vinaigrette
1 cup olive oil
1/4 cup rice wine vinegar
1/4 cup lime juice
1/4 cup cilantro
1 avocado, peeled, seeded and chopped
Salt and pepper to taste

Salad
2 roasted red bell peppers, chopped
2 roasted yellow bell peppers, chopped
3 ears roasted sweet corn, cut from the cob
1 cup tomato, seeded and chopped
1 cup cooked black beans
1/2 cup red onion, sliced
1/2 cup green onion, diced
1/4 cup cilantro, chopped
1 serrano chile, diced
1/2 teaspoon cumin
Salt and pepper to taste

Preheat oven to 400 degrees F.

In a small bowl, combine the lime juice, Korbel Chardonnay Champagne, sugar, serranos and salt. Add the shrimp and marinate for 5 minutes.

Place the shrimp on a sheet pan lined with parchment paper and place in the oven for 10 to 12 minutes or until just done. Chill the shrimp in the refrigerator while preparing the rest of the salad.

Mix all salad ingredients and toss lightly. Set aside.

For the vinaigrette, mix together the olive oil, rice wine vinegar, lime juice and cilantro and whisk thoroughly. Season with salt and pepper and gently stir in the avocado.

Mix the salad ingredients and the vinaigrette together and toss lightly.

Place the salad in a large glass bowl lined with lettuce leaves. Place the shrimp around the bowl and garnish with fresh cilantro and lime wedges.

1 or 2 slabs pork ribs
Seasoned salt
Black pepper
Garlic powder
1 jar sauerkraut, drained
1 bottle domestic champagne

Season ribs on both sides with seasoned salt, black pepper and garlic powder to taste. Put ribs in baking pan; enclose with aluminum foil. Bake at 425 degrees F for 1 hour.

Add sauerkraut. Add champagne and return to oven for another hour. Serve with either mashed or baked potatoes and a salad.

1 Duncan Hines White Cake mix
   (must be Duncan Hines as it works best)
Champagne
Red food coloring
Raspberry or strawberry pur?e or jam

Prepare cake mix as per instructions on box, substituting champagne for 3/4 of the liquid called for on the mix. Tint with red food coloring to soft pink. Bake in round cake pans according to mix instructions.

Fill with strawberry or raspberry pur?e or jam between layers and frost with your favorite butter cream icing, adding up to 3 tablespoons champagne for part of the liquid called for. Tint the frosting pink, if desired.

Champagne Layer
1 envelope unflavored gelatine
2 tablespoons water
1 cup champagne
3/4 cup water
3 drops red food color
1 pint fresh strawberries

Soften gelatine in the 2 tablespoons water, then set over hot water to melt. Combine champagne, the 3/4 cup water and food color. Stir in melted gelatine. Pour into 2-quart mold and chill until almost set.

Carefully push about one half of the strawberries, pointed end first, into gelatine mixture. Chill until firm, then add Spiced Cheese Layer.

Spiced Cheese Layer
8 ounces cream cheese
1 teaspoon lemon zest
1/2 teaspoon ginger
Dash of mace
Dash of cardamom
1 (8 1/2 ounce) can crushed pineapple, drained
3/4 cup reconstituted frozen limeade
3 drops green food color
1/4 cup toasted slivered almonds
1 envelope unflavored gelatine
2 tablespoons water

Have cheese at room temperature. Add lemon zest, ginger, mace and cardamom and beat until fluffy. Add pineapple, limeade, food color and almonds. Mix well. Soften gelatine in water; set over hot water to melt. Add gelatine to cream cheese mixture, mixing well. Spread over Champagne Layer. Chill until firm. Remove from mold. Garnish with crisp lettuce and the remaining fresh strawberries.

Serves 8.

Posted by Footsie at recipegoldmine.com 3/21/2002 9:01 am

Much of the flavor from the Champagne and vanilla bean seeds ends up in the pan drippings, which are used to create a simple sauce.

1 (11-pound) 33%-less-sodium smoked,
    fully cooked bone-in ham
24 whole cloves
Cooking spray
1 1/2 cups Champagne or sparkling wine, divided
1 (2-inch) piece vanilla bean, split lengthwise
1 cup apple jelly

Preheat oven to 350 degrees F.

Trim fat and rind from ham. Score outside of ham in a diamond pattern; stud with cloves. Place ham, bone end up, in a roasting pan coated with cooking spray. Pour 1 cup Champagne over ham. Bake at 350 degrees F for 45 minutes.

Scrape seeds from vanilla bean into a small saucepan. Add bean and 1/2 cup Champagne to pan. Bring to a boil; cook 2 minutes. Stir in jelly; cook 3 minutes or until jelly dissolves, stirring constantly. Remove from heat. Discard vanilla bean. Pour half of Champagne mixture over ham. Bake 30 minutes; pour remaining Champagne mixture over ham. Bake an additional 30 minutes or until ham is thoroughly heated. Place ham on a platter; cover loosely with foil. Let stand 15 minutes.

4. Place a zip-type plastic bag inside a 2-cup glass measuring cup or bowl. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a bowl, stopping before fat layer reaches opening; discard fat. Serve sauce with ham.

Yield: 30 servings (serving size: 3 ounces ham and about 1 1/2 teaspoons sauce).

Calories 154 (28% From Fat); Fat 4.7g (Sat 1.5g, Mono 2.2g, Poly 0.5g); Protein 17.8g; Carb 8.4g; Fiber 0g; Chol 45mg; Iron 1.3mg; Sodium 830mg; Calc 8mg