Since many of us will be thrilled to close the door on 2008, our champagne toasts to the new year might be more enthusiastic than usual. Extra enthusiasm doesn’t necessarily mean extra toasts, though, and there’s often a bit of champagne left over after the celebration ends.
Contrary to popular belief, good champagne doesn’t go flat immediately; it can be recorked tightly and save for a day or two. The more champagne in the bottle, and the less empty space, the bubblier it will be the next day.
Many wineries caution against holding on to an opened bottle of champagne, not because it loses some of its bubbles but because it doesn’t: They warn that the natural carbonation could cause the cork to launch spontaneously.
There are several specialized champagne-saving systems available for saving good bubbly. The Epivac recorker, which pumps additional air into the open bottle to re-create its original air pressure, is a favorite among wine drinkers and the establishments they frequent.
But New Year’s Day is a time for fresh starts, not for drinking the dregs of 2008, so the solution might be to find other uses for that leftover champagne. Its delicate dryness blends well with almost any seafood, and its effervescence lightens cream-based dishes that might otherwise seem too heavy.
A few splashes of champagne lightens chocolate truffles, an easily assembled candy that keeps much longer than the wine will. Rolled in nuts, coconut, cocoa or confectioner’s sugar, truffles are chocolate and champagne in perfect proportion.
Champagne isn’t just for sweets. Gulf shrimp, curry powder, cilantro and champagne combine in a rich but not overpowering dish that cooks in minutes.
Even lighter, champagne vinaigrette adds a little sparkle to green salads. For anyone whose New Year’s resolutions include eating more vegetables, salad dressing made with a bit of the previous evening’s celebration is a good way to start Jan. 1.
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Champagne truffles
6 ounces semisweet chocolate, coarsely chopped
1/4 cup butter, cut into small pieces (no substitutes)
3 tablespoons whipping cream
1 beaten egg yolk
3 tablespoons champagne
1/4 cup unsweetened c ocoa powder, sifted powdered sugar, finely chopped nuts or coconut
Combine semisweet chocolate, butter, and the 3 tablespoons whipping cream in a heavy, medium saucepan. Cook and stir over low heat until chocolate is melted, stirring constantly. Gradually stir about half of the hot mixture into the egg yolk, Return entire mixture to the saucepan.
Cook and stir over medium heat for 2 minutes.
Remove from heat. Stir in champagne. Transfer truffle mixture to a medium mixing bowl; chill about 1 hour or until mixture is completely cool and smooth, stirring occasionally.
Beat cooled truffle mixture with an electric mixer on medium speed about 1 minute or until color lightens and mixture is slightly fluffy. Chill about 30 minutes more or until mixture holds its shape. Scrape a small ice cream scoop, melon baller, or spoon across the surface of the cold truffle mixture, forming 1-inch balls. Place balls on a baking sheet lined with wax paper. Refrigerate until very firm.
Gently roll balls in unsweetened cocoa powder, sifted powdered sugar, coconut or nuts until evenly coated, reshaping as necessary. If desired, serve in decorative foil candy cups.
Champagne vinaigrette
1/3 cup Champagne vinegar or Champagne
1/3 cup white wine
2 teaspoons
Dijon mustard
1 tablespoon
Granulated sugar
1/3 cup corn or canola oil
Whisk all ingredients together and chill. Serve over greens.
—Recipe courtesy of Chez Eddy restaurant, Texas Medical Center
Gulf shrimp in Champagne sauce
1 1/2 pounds shrimp, shelled and deveined
3 cloves garlic, minced
2 shallots, sliced
1/4 cup butter
3 tablespoons cream
3 tablespoons champagne
1 tablespoon curry powder (hot or mild, to taste)
1/4 cup chopped cilantro
Melt butter in heavy skillet over medium heat. Add shallots and garlic and cook for one minute. Add shrimp and cook, stirring frequently, just until pink all over. Stir in curry powder, cream and champagne and cook for 2 minutes. Remove from heat and sprinkle with cilantro. Serves four.
