7 Ways With Champagne

Pop the cork and toast the New Year, then use the leftover bubbly to make delicious dishes.

  • Raise a Glass to Champagne
    Story by Maureen Callahan, Photo: Beau Gustafson; Styling: Mindi Shapiro Levine

    Raise a Glass to Champagne

    Nice as it is to sip on occasion, Champagne is also one of those unique ingredients that can enhance the flavor enhancers of cocktails, desserts, and savory fare. So raise a glass to its versatility, then get cooking.

  • Scallops in Champagne Sauce
    Story by Maureen Callahan, Lee Harrelson

    Scallops in Champagne Sauce

    Hard to believe but this elegant entrée takes less than 10 minute to make. Sautéed scallops are topped with an easy pan sauce made with Champagne, shiitake mushrooms, dried tarragon, Dijon mustard, and shallots. Light sour cream is whisked in at the last minute to finish the sauce.
  • Crimson Spice Champagne Cocktail
    Story by Maureen Callahan, James Carrier

    Crimson Spice Champagne Cocktail

    Brandy, cranberry juice, and spices are steeped together to make a rich syrup that's mixed with Champagne for a quick cocktail. Make the brandied syrup up to a week in advance to have it ready for last-minute celebrations.
  • Sea Bass and Cucumbers in Champagne Sauce
    Story by Maureen Callahan, Photo: Jim Franco

    Sea Bass and Cucumbers in Champagne Sauce

    Looking for a way to use leftover Champagne? This easy entrée calls for poaching sea bass (or any firm white fish) in a bath of Champagne laced with green onions. After the fish is cooked, the sauce is reduced and finished with a splash of cream for a quick and luscious weeknight meal.
  • Risotto with Champagne and Radicchio
    Story by Maureen Callahan

    Risotto with Champagne and Radicchio

    This easy risotto pairs sweet Champagne with pungent radicchio and salty Parmesan to make the ultimate in creamy comfort food. Make it up to two days in advance if you're entertaining so you have more time for day-of main dish preparation.
  • White Peaches and Raspberries in Champagne Syrup
    Story by Maureen Callahan, James Baigrie

    White Peaches and Raspberries in Champagne Syrup

    Lemon juice, zest, sugar, cloves, and a cinnamon stick cook with Champagne to make a sweet and spicy sauce that can be drizzled over any kind of fresh fruit combination. The syrup is also good over pound cake or combined with sparkling water for a refreshing Champagne cocktail.
  • Ham with Champagne and Vanilla Glaze
    Story by Maureen Callahan, Becky Luigart-Stayner; Lydia DeGaris-Pursell

    Ham with Champagne and Vanilla Glaze

    It sounds like fancy restaurant fare, but the sauce served with this ham is ridiculously simple to make. All you need is Champagne, apple jelly, and a two-inch piece of vanilla bean. It's hard to believe something so easy makes ham taste out-of-this-world good.
  • Mimosa Granita
    Story by Maureen Callahan, Randy Mayor; Melanie J. Clarke

    Mimosa Granita

    Instead of using up that extra Champagne in a mimosa cocktail, freeze it with fresh squeezed orange juice, sugar, and a splash of lime to make a refreshing dessert. Light and airy, this sweet treat is a sinfully easy way to end any meal any time of year.
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