Yield: Serves 12
Blood orange pulp and a dash of bitters update the classic Champagne-gin cocktail. Make the base for the drink one day ahead if you like.
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Ingredients
* 3 blood oranges (about 1 pound)
* 1 1/2 cups gin
* 2 tablespoons sugar
* 1/2 teaspoon angostura bitters
* 2 750-ml bottles chilled Champagne
Preparation
Cut 1 orange in half through stem. Cut each orange half crosswise into 6 slices; reserve for garnish. Using small knife, cut peel and white pith from remaining 2 oranges; chop oranges. Transfer chopped oranges with juices to bowl; mash with potato masher or wooden spoon. Stir in gin, sugar, and bitters. Strain into 2-cup measuring cup, pressing on solids to release liquid. Chill 4 hours.
Pour scant 2 tablespoons gin mixture into each of 12 glasses; fill with Champagne and garnish with orange.
From epicurious.com
Showing posts with label champagne. Show all posts
Showing posts with label champagne. Show all posts
Monday, February 9, 2009
Monday, November 24, 2008
Risotto with Champagne and Radicchio
You can prepare this refined risotto up to two days ahead. Cook it until it's almost done, through step two. Spread the hot mixture evenly in a jelly-roll pan to cool it quickly. Refrigerate until you're ready to reheat it. Add a little extra broth while it's warming, and pick up with step three of the recipe.
Yield 12 servings (serving size: 1/2 cup risotto and 2 teaspoons cheese)
Ingredients
* 3 cups fat-free, less-sodium chicken broth
* 1 cup water
* 2 tablespoons olive oil
* 1 cup finely chopped yellow onion
* 2 cups uncooked Arborio rice or other medium-grain rice
* 2 cups Champagne, divided
* 2 cups thinly sliced radicchio
* 1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese, divided
* 1 tablespoon butter
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1/8 teaspoon ground nutmeg
Preparation
Bring broth and 1 cup water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
Heat oil in a large Dutch oven over medium heat. Add onion to pan, and cook 5 minutes or until tender, stirring frequently. Add rice; cook for 2 minutes, stirring constantly. Stir in 1 1/2 cups Champagne; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Stir in broth mixture, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 20 minutes total). Remove from heat.
Stir in remaining 1/2 cup Champagne, radicchio, 1/2 cup cheese, butter, salt, pepper, and nutmeg. Let stand 5 minutes. Serve with remaining 1/2 cup cheese.
Nutritional Information
Calories:234 (25% from fat)
Fat:6.6g (sat 2.5g,mono 3g,poly 0.4g)
Protein:7.2g
Carbohydrate:33.1g
Fiber:2.1g
Cholesterol:10mg
Iron:0.4mg
Sodium:365mg
Calcium:97mg
Joanne Weir, Cooking Light, NOVEMBER 2007
Yield 12 servings (serving size: 1/2 cup risotto and 2 teaspoons cheese)
Ingredients
* 3 cups fat-free, less-sodium chicken broth
* 1 cup water
* 2 tablespoons olive oil
* 1 cup finely chopped yellow onion
* 2 cups uncooked Arborio rice or other medium-grain rice
* 2 cups Champagne, divided
* 2 cups thinly sliced radicchio
* 1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese, divided
* 1 tablespoon butter
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1/8 teaspoon ground nutmeg
Preparation
Bring broth and 1 cup water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
Heat oil in a large Dutch oven over medium heat. Add onion to pan, and cook 5 minutes or until tender, stirring frequently. Add rice; cook for 2 minutes, stirring constantly. Stir in 1 1/2 cups Champagne; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Stir in broth mixture, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 20 minutes total). Remove from heat.
Stir in remaining 1/2 cup Champagne, radicchio, 1/2 cup cheese, butter, salt, pepper, and nutmeg. Let stand 5 minutes. Serve with remaining 1/2 cup cheese.
Nutritional Information
Calories:234 (25% from fat)
Fat:6.6g (sat 2.5g,mono 3g,poly 0.4g)
Protein:7.2g
Carbohydrate:33.1g
Fiber:2.1g
Cholesterol:10mg
Iron:0.4mg
Sodium:365mg
Calcium:97mg
Joanne Weir, Cooking Light, NOVEMBER 2007
Friday, December 28, 2007
Champagne Cupcakes & Buttercream Icing
Great for New Year's Eve & parties!
CHAMPAGNE CUPCAKES
2/3 cup unsalted butter, room temperature
1 1/2 cups granulated sugar
2 3/4 cups all purpose flour
3 teaspoons baking powder
1 teaspoon salt
3/4 cup champagne
6 large egg whites, at room temp
Preheat oven to 350F. Insert cupcake liners.
In al arge bowl cream together the butter and sugar until light and fluffy, about 3-5 minutes.
IN a separate medium bowl sift together the flour, bakin gpowder, and salt.
Blend the dry ingredients into the creamed mixture alternately with champagne.
In a large clean bowl beat the egg whites on high speed until stiff peaks form. Fold one-third of the whites into the batter until blended, then fold in the remaining egg whites until well blended.
Fill the cupcake liners 3/4 full with batter. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Cool cupcakes in the pan.
CHAMPAGNE BUTTERCREAM ICING
3/4 cup vegetable shortening
12 Tablespoons (1 1/2 sticks) unsalted butter, room temperature
3 Tablespoons champagne
4 1/2 cups confectioner's sugar
In a large bowl beat the shortening and butter until combined. Add the champagne. Slowly add the confectioner's sugar and beat until smooth. If necessary, add additional champagne to achieve desired consistency.
Crazy About Cupcakes, Krystina Castella.
CHAMPAGNE CUPCAKES
2/3 cup unsalted butter, room temperature
1 1/2 cups granulated sugar
2 3/4 cups all purpose flour
3 teaspoons baking powder
1 teaspoon salt
3/4 cup champagne
6 large egg whites, at room temp
Preheat oven to 350F. Insert cupcake liners.
In al arge bowl cream together the butter and sugar until light and fluffy, about 3-5 minutes.
IN a separate medium bowl sift together the flour, bakin gpowder, and salt.
Blend the dry ingredients into the creamed mixture alternately with champagne.
In a large clean bowl beat the egg whites on high speed until stiff peaks form. Fold one-third of the whites into the batter until blended, then fold in the remaining egg whites until well blended.
Fill the cupcake liners 3/4 full with batter. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Cool cupcakes in the pan.
CHAMPAGNE BUTTERCREAM ICING
3/4 cup vegetable shortening
12 Tablespoons (1 1/2 sticks) unsalted butter, room temperature
3 Tablespoons champagne
4 1/2 cups confectioner's sugar
In a large bowl beat the shortening and butter until combined. Add the champagne. Slowly add the confectioner's sugar and beat until smooth. If necessary, add additional champagne to achieve desired consistency.
Crazy About Cupcakes, Krystina Castella.
Thursday, November 15, 2007
Blood Orange Champagne Cocktail
Serves 8.
1/4 cup creme de cassis (black-currant liquer)
1 1/2 cups strained fresh blood orange juice (from about 6 oranges)
1 750-ml bottle chilled brut Champagne or dry sparkling wine
8 blood orange slices (optional)
Spoon 1 1/2 tsp creme de cassis into each of 8 Champagne flutes or other glasses. Add 3 T juice to each glass. Fill each with Champagne, then stir gently. Garnish cocktails with slices of blood orange, if desired.
From Bon Appetit, December 2007.
1/4 cup creme de cassis (black-currant liquer)
1 1/2 cups strained fresh blood orange juice (from about 6 oranges)
1 750-ml bottle chilled brut Champagne or dry sparkling wine
8 blood orange slices (optional)
Spoon 1 1/2 tsp creme de cassis into each of 8 Champagne flutes or other glasses. Add 3 T juice to each glass. Fill each with Champagne, then stir gently. Garnish cocktails with slices of blood orange, if desired.
From Bon Appetit, December 2007.
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