Thirsty Thursday: Be a Fizz Whiz!
It's the day after New Years and if you bought a few too many bottles of bubbly, have no fear. While you're more than welcome to mix champagne into Sparkling Bourbon Cocktails, Sparkling Negronis or Passion Fruit Fizz Sours, may we recommend you try something totally different by mixing it into sauces, sorbet and more! Try a few of our simple, sparkling ideas!
Vino-grette: Whisk equal parts leftover bubbly, OJ and EVOO with some grainy mustard, balsamic vinegar, sliced scallions and chopped basil. Season, then toss with greens.
Bubbly Cheese Fondue: In a saucepan, bring one part bubbly to a simmer and whisk in two parts shredded cheese until melted and smooth. Rub the inside of a fondue or other heavy-bottomed pot with a cut garlic clove. Transfer cheese mixture to the pot and season with ground nutmeg and salt. Serve with cubed bread.
Champ-pan Sauce: In a skillet, cook sliced onion in butter until translucent; add chicken and mushrooms and sauté until cooked through. Transfer chicken to a plate and add bubbly to the skillet. Stir in heavy cream, butter and chopped tarragon. Simmer until thickened; drizzle over chicken.
Spiked Sorbet: Make a simple syrup by boiling equal parts bubbly and sugar in a pan until reduced by half; refrigerate overnight. In a food processor, blend frozen berries and mangoes with a splash each bubbly and the simple syrup, scraping the bowl frequently. Freeze, stirring every 15 minutes, until firm.
Written by Daisha Cassel