Dishes with champagne recipe. Champagne Dessert Recipes

This dessert turned out to be completely unplanned for me. It just so happened that I saw frozen sea buckthorn for the first time in the store and could not resist, grabbed a couple of packs at once, not even thinking where and how I would use it. And then, after making one dessert, I had champagne left. And I have a passion, as I do not like to throw away products. It was necessary to urgently come up with something.

Remembering that alcohol gives baked goods an amazingly delicate flavor and tenderness to the dough, I decided to make a cupcake. With sea buckthorn. To finish with champagne in one fell swoop and, finally, use this berry.

Everything turned out perfect. The only warning is that the dough turns out to be so tender and airy that it is not so easy to get it out of the mold as usual. Therefore, either use a silicone mold or grease a metal one very carefully with oil.

Ingredients:

130 g flour
170 g sugar
1 tsp baking powder
a pinch of salt
100 ml champagne
45 g butter, highly softened
4 eggs, divided
zest of 1 lemon
200 g frozen sea buckthorn

Glaze:
100 g powdered sugar, sifted
1 st. l. spoons of lemon juice (might need a little more)

P r i p o r a t i o n e :

Preheat oven to 175C.

Sift flour with salt and baking powder into a deep bowl.

Whisk egg whites with sugar and a pinch of salt to firm peaks.

In a separate bowl, beat the egg yolks with the butter with a whisk. Add champagne and lemon zest.

Sift dry ingredients over yolk mixture. Stir with a spatula.

Gently fold in the beaten egg whites. At the very end, add frozen sea buckthorn berries.

Divide the dough between two 14 cm diameter molds, thoroughly greased with butter and dusted with flour.

Bake in preheated oven for 50 minutes. Check readiness with a wooden skewer.

Let the cakes cool in the pans for 15-20 minutes, then carefully invert onto a wire rack and let them cool completely.

Glaze:

Mix all ingredients, adding as needed lemon juice. Drizzle the finished icing over the cooled cake.

Happy tea!

We all know very well that a lot of dishes are prepared using wine, and this gives a special piquancy and excellent taste. There are recipes with cognac - it makes products softer and brings extraordinary aroma.

But with champagne, it would seem, what to cook? It is self-sufficient. It is drunk as an aperitif to stimulate the appetite. It's sparkling wine! There are gases in it, after all! Would this have a positive effect on the taste? These are the questions that arise when you see "champagne recipes."

But chefs have come up with a lot of recipes with champagne. We encourage you to try some of them. It's worth it, believe me.

Main courses

Turkey breast in champagne

You will need:

• turkey breast: 500 g
• champagne: 200 ml
• fat cream: 150 ml
• champignons: 200 g
• red onion: 2 pcs
• butter: 50 g
• grated nutmeg: 1 tsp
• Salt, pepper: to taste
• Lemon juice: 1 tsp

How to cook:

1. Cut onions and mushrooms
2. Salt and pepper the turkey, fry in butter in a saucepan
3. We take out the fried breast and cover with foil.
4. In the same saucepan, fry the onion and mushrooms.
5. After 3-5 minutes add champagne
6. Evaporate the champagne by 1/3
7. Add cream, bring to a boil. Salt, pepper, add nutmeg
8. We return the breasts to the saucepan and simmer for 15-20 minutes over low heat, not forgetting to turn over
9. At the very end, 1-2 minutes before readiness, add lemon juice

Now let's move on to the fish.

Salmon champagne

You will need:

• salmon steak: 2 pcs
• grapefruit: 1 piece
• honey: 2 tbsp
• soy sauce: 2 tbsp
• mustard: 1 tsp
• champagne: 80 ml
• lemon zest: 1 tsp
• roasted almonds: 50 g
• salt and pepper: to taste

How to cook:

• Champagne: 150 ml
• Water: 50 ml (+2 tablespoons)
• Orange zest: from half an orange
• Sugar: 2 tbsp
• Gelatin: 3 tablespoons with a slide

How to cook:

1. Add 2 tablespoons of water to gelatin, leave to swell
2. Pour the orange zest with sugar with water and put on a slow fire, bring to a boil and cook for another 7 minutes
3. We take out the zest, and pour the gelatin with the remaining water
4. Dissolve gelatin completely. If it does not dissolve immediately, then put the pan on the fire
5. Cool the gelatin mixture (a little) and add champagne to it
6. Pour the mixture into molds (for example, an ice mold is suitable), put in the refrigerator for 4-5 hours
7. Jelly is easier to take out if the form with ready-made "jelly" is lowered into hot water several times

If you decide to try one of the proposed recipes with champagne or drink champagne before dinner, then you can buy sparkling wine at the WineStreet store.

I don’t know about you, but I often have champagne left over after the holidays. It seems that you want a traditional festive drink, but they don’t drink it so much. Usually, the remains simply pour out, because the gas escapes from it, and the champagne loses its attractiveness and taste.

So it happened this time - half a bottle of champagne was not finished. The idea to attach it to the business was born at the table, so I prudently covered the bottle with a cork when there were no more people who wanted to drink it, and put it in the refrigerator.

The thought was this: if there is a lot of gas in champagne, then the dough on it should rise well, but adding alcohol to the dough, in general, is always appropriate. Let's go from idea to implementation. I came from some common recipes pies.

For the pie I took: 1.5 cups of champagne, 2 eggs, 1 cup of sugar, 1 pack of margarine, 3.5 cups of flour, 1 teaspoon of cinnamon, 1 banana and 1 tangerine.

Added a spoonful of cinnamon. In my opinion, I did it completely in vain. Cinnamon, in my experience, tends to make the dough heavier, and is best used in a filling or in a dough that bakes easily and doesn't become heavy.

Cinnamon is clearly not suitable for this cake, cocoa is better here, it gives an excellent chocolate flavor in any wet dough.

Knead the flour to make a soft dough.

At first there was an idea to put raisins and prunes in the dough, but since there was one banana and a tangerine (or a hybrid of a tangerine and an orange - it was hard to understand) in the refrigerator, I decided to use them. This was my second mistake.

I have nothing against the banana, but the tangerine turned out to be sour. And although I caramelized it, it didn’t get any better.

In general, fruit caramelization for pies is a useful procedure and is easy to do: a spoonful of butter is put in a pan, fruits cut into slices or circles are laid out, sprinkled with 1-2 tablespoons of sugar and fried until the color changes and acquires “puffiness”.

The caramelized fruit on the surface of the cake retains its shape and appearance better.

She laid the fruit on the surface of the pie and put it in the oven at 180 degrees.

Readiness was checked traditionally - with a toothpick.

What went well in the pie? It rose well and turned out to be quite porous.

What didn't you like? The dough in the pie turned out to be a little denser and gooey than I wanted. I think that cinnamon played a minus in this. The tangerine turned out to be too sour, I just had to remove it in the end, so if you use fruits, it's better to take bananas or apples.

In general, cocoa and raisins are enough to improve the taste of the pie.
So you can knead the dough on champagne - this conclusion is indisputable for me.

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Content:

After the New Year holidays, many people wonder, what to do with leftover champagne accumulated during stormy feasts. If you are also one of the zealous housewives who do not waste anything, be sure to take note of these tips!

Pamper your face

Few people know that when used externally, sparkling wine has a beneficial effect on the skin of the face - it cleanses, tones, relieves dryness, tightens pores and delays the aging process. Here are some great recipes to choose from:

Add life to your hair

Used as a rinse, champagne gives curls shine, silky texture and extra splendor. Don't let the smell of alcohol bother you - it stays on your hair for just two or three minutes, and then completely evaporates.

Preparing a hair lotion is not difficult at all: combine sparkling with warm water 1:1 (about half a glass each; champagne should be stale, no bubbles), pour into a bottle with a spray nozzle and shake vigorously. The spray should be used either half an hour before shampooing, or about five minutes after water procedures. Slightly squeezing the hair, wait 5-10 minutes, then rinse the composition with running water.

Take a healthy bath

Surely you have heard about the "royal" bathing with champagne: such procedures promise to make the skin tender, soft and velvety. For one session, a couple of glasses are enough - sparkling is mixed with a liter of warmed milk and poured into a bath with warm water.

Cook an unusual soup

French gourmets use champagne to prepare first courses. One of their favorite creations is onion soup, the list of ingredients is as follows:

The cooking process is not particularly difficult. Onions are cut into half rings, fried with finely chopped garlic and thyme in a mixture of two oils. Then the heating is increased to powerful, after half a minute champagne is added. Extinguishing lasts 6-7 minutes, while the fire is again reduced to moderate. Next, add the broth, fragrant lavrushka (it is recommended to set it on fire so that the aroma is more pronounced), as well as salt and spices to taste. After another half an hour, the taste of the dish is adjusted by adding sugar, if necessary, add salt and additionally pepper.

At the next stage, the soup is poured into heat-resistant bowls, a little liquid should be left. Lightly toasted croutons are laid out directly on top, which, in turn, are generously sprinkled with grated cheese. The dish is sent to the oven for twenty minutes, the optimum temperature is 180 degrees.

Mix delicious cocktail

A more traditional culinary use is to make all kinds of cocktails. Here are the most successful combinations:

Try new desserts

The fantasy of confectioners is truly inexhaustible. Along with various liqueurs, rum and cognac, sparkling wine also has a place in recipes for homemade delicacies.

Fruit and berry mix:

• Banana, persimmon and pear (one half of the fruit each);
• gelatin (2 tablespoons);
• kiwi (2 pieces);
• granulated sugar (50 grams);
• blackcurrant (small handful);
• water (150 milliliters);
• champagne (half a liter);
• frozen strawberries (2 pieces);
• lemon juice (1 tablespoon).

Pour gelatin with 100 milliliters of chilled water. Leave to swell, in the meantime, chop the fruit (so that the kiwi is not too sour, the slices are soaked in boiling water for several seconds, and then washed with cold running water). Prick the pieces on skewers in random order, put the finished “kebabs” into glasses.

Warm the gelatin mass over low heat. Once melted, mix with sugar syrup(2 tablespoons of sand per 50 ml of water, boiled for a couple of minutes). Add champagne, stir and pour into glasses (pour slowly and little by little, it is best to use a funnel). Put the dessert in the refrigerator for 2-3 hours, when it hardens, carefully remove the skewers.

Dessert with pistachios:

• 30 percent cream (1 large glass);
• gelatin (30 grams);
• powdered sugar (100 grams);
• dry champagne (half a liter);
• peeled pistachios (2 tablespoons);
• chicken yolks (4 pieces).

Soak gelatin in cold boiled water. After swelling, drain excess liquid and melt the mass in a water bath.

Rub the yolks with sweet powder, you need to achieve a homogeneous state. Slowly, without stopping stirring, add the champagne. Carefully mix the gelatin, hide the resulting cream in the cold for half an hour.

Whip heavy cream. Separate a small portion for decoration, mix the main part with a slightly thickened cream. Divide the delicacy among bowls, garnish with reserved cream and finely chopped nuts. Place in refrigerator for at least an hour.

Chocolate candies:

Melt 200 gr. chocolate, placed on water bath. In a separate container, heat (but do not boil!) a mixture of butter and cream. Enter liquid chocolate, mix until completely smooth.

Add champagne along with lemon zest. Wrap the bowl cling film and refrigerate for about 3 hours. When the sweet mass is compacted, roll into small balls. Bread them in sweet powder, spread them on a lined baking sheet and put them in the freezer for twenty minutes.

After the expiration date, the sweets must be taken out and dipped in melted White chocolate(use the remaining 200 grams). As soon as the rounds harden, the delicacy can be served on the table. Store in a refrigerator.

Turn into a marinade

Another way to use champagne with benefit is to use it as a marinade for chicken, pork, fish or various seafood: soaked in alcohol, they become soft and juicy, acquire an expressive taste.

For example, you can prepare the following mixture: 2/3 cup dry champagne + 2 tablespoons olive oil+ 1 teaspoon of salt + half a teaspoon of dried oregano + the same amount of white pepper.

Freeze for future use

If the previous ideas did not seem tempting to you, pour the champagne into ice molds and send it to the freezer. Alcoholic cubes can be added to cocktails or juices, or you can use it for the benefit of beauty - arrange an invigorating facial cryomassage in the morning.

But for some reason, my hands did not reach to bake something from these books, I only tried cookies once. But the child with great pleasure plays with them))).
But I liked the recipe, including its alcoholic component, which is already there). I wanted to bake something interesting, but as simple as possible to prepare. The cookie is called Canistrelli Corsican. But I do not pretend to be authentic, because replaced white wine (of course, Corsican))) with champagne. Also, there was a mistake in the recipe. In the dough you need to add a glass of water, and then what happens "roll into a sausage and cut." But if you add water, you get something of the consistency of sour cream. And I would not dare to roll up and cut sour cream). Therefore, I did not add water, deciding that a mistake had crept into the book.
The cookies turned out to be very interesting, with the smell of champagne, not sugary, very porous. Immediately after the oven, the crust crunches, and the middle remains soft. Well toasted biscuits are completely crispy the next day.
She baked both in the form of cakes on parchment, and in silicone molds Oh. In silicone, I liked it more, because. it baked more evenly. But I think it all depends on the shape and the oven.

Ingredients:
100 gr. softened butter
250 gr. flour
100 gr. Sahara
100 ml. white wine (I have champagne)
1 sachet of baking powder (I took Dr. Oetker 10g, but maybe it's even too much)

Cooking:
1. It is convenient to prepare the dough in a food processor.
Mix sifted flour, sugar, baking powder. Add oil, chop the mixture into crumbs. Add wine and knead the dough.
It turned out sticky for me. And it was necessary to roll it into a sausage and cut it with a knife. Perhaps more flour should have been added. But I just dusted the board with flour when forming cookies. I didn’t cut it, but rolled it into balls and pressed it with my palm. Well, I baked a part in a silicone form.
The book has been translated from French. Probably, they have a different flour, have already encountered this.
2. Roll the dough into a ball and refrigerate for 45 minutes.
3. Shape the chilled dough into cookies: roll into balls the size of Walnut and flatten them with the palm of your hand. Or spread the dough into molds. You can take muffin molds and fill them 1-1.5 cm.
4. Bake in an oven preheated to 180 degrees for about 30 minutes. The cookies should brown and turn golden.

And in the rift

Next time I'll try to bake with wine and take more flour. Perhaps then it will turn out to roll the dough into a sausage and cut into circles)).
In any case, I really liked the cookies, I will repeat.

By the way, I received a set for making mini-eclairs for the second place in the recipe competition. It was in the form from this set that I baked cookies. As it turned out, there is a very high quality thick silicone. And I really wanted to adapt it for something other than baking eclairs. I thought it would be convenient to cook cookies from steep dough in it. The bottom of the cells is decorated with a pattern that will be printed on the dough, and it will turn out beautiful pastries. It’s a pity that you can’t bake cupcakes, because. On the bottom there are holes for air circulation. Batter just flow out of the mold.
The cookies from the first time turned out completely without the smell of silicone. I don’t have as many silicone molds as I would like)) but this is really the highest quality of all mine. Here's one for pie and cupcakes))).
I will show you a close up photo.

The idea of ​​the set is that the eclairs are baked in a mold, and in it, through the side holes, they are stuffed with a pastry syringe. Then they are removed from the mold. Melted chocolate is poured at the bottom, and an eclair is placed in the chocolate that has not yet hardened. And all this beauty is sent to the refrigerator until the chocolate hardens. I already tried it). I can say that it is very unusual to bake choux pastry in shape, it is difficult to immediately adapt. But if you manage to drop right amount dough (and not like mine - the eclairs crawled out of the cells))), then you will get very nice cakes). Here, I chose the most accurate ones for the photo)). I won't post the recipe yet. Maybe I’ll write about eclairs in a separate post later.

Bon appetit and happy baking!