278878 Thu Jul 21 21:05:13 -0700 2005 7 31 Home Cooking 0 1477437 I have a decent bottle of champagne I need to use within the next wk. It's just my husband and I and while we enjoy champagne I know we won't drink the whole bottle. Looking for a delicious dish I can prepare that night using some of the bubbly. Not a dessert, though. Thank you! Thu Jul 21 21:05:13 -0700 2005 0 foodfirst 1 1477443 Use it in any recipe that calls for white wine. At the moment, I'd love to saute some mushrooms in the champagne, salt and pepper of course. Pan fry some chicken breasts. When done, toss the reduced mushroom sauce over the chicken breasts and add the cheese of your choice. What could go wrong? (Hint: cooking isn't about perfection, it isn't about impressing people--it's about enjoying a very basic need with the people you love. Ever wonder why grandma's stuff tasted so good? It's because she cooked with love.) ;) Thu Jul 21 22:45:10 -0700 2005 1477437 0 dk 2 1477559 I remember having a chicken breast with a champagne/mustard sauce that was quite yummy. Also in one place they served a scoop of "champagne sorbet" as a palate refresher between courses. It was delicious. Fri Jul 22 20:00:02 -0700 2005 1477443 0 Jon36 1 1477458 Make bellinis. Puree some fresh peaches in the Cuisinart and mix about half-and-half with champagne. Fri Jul 22 02:49:40 -0700 2005 1477437 0 N Tocus 1 1477469 When I make Eggs Benedict, I top it with this Champagne Sauce rather thant Hollandaise, it's quicker to make and also gives me a great excuse to open the bottle to consume with brunch. CHAMPAGNE SAUCE 1/2 c butter 1/2 c flour 1 c champagne 3 c half and half 1 c gruyere (1/4 lb) salt and pepper Make roux with butter and flour, whisk in half and half, then cheese til melts. Thin with champagne and season. I always thought this would be a good topping for other dishes too, but haven't tried it. Fri Jul 22 08:47:35 -0700 2005 1477437 0 coll 1 1477483 I've made this fondue from Epicurious at least two or three times and it is really delicious. For anything more than two people, you'll have to double the recipe. (Hope the link works. I'm about to find out.) Link: http://www.epicurious.com/recipes/recipe_views/views/104710 Fri Jul 22 10:20:45 -0700 2005 1477437 0 Nyleve 1 1477491 Years ago I knew someone who made a risotto with champagne and salmon - don't have any details & never tried it, but it sounded delicious - it was his "signature" dish. Fri Jul 22 10:39:03 -0700 2005 1477437 0 MMRuth 1 1477501 I've made a champagne reduction with lots of butter, shallots, and thyme, for shrimp. Saute the shrimp in the reduction until pink, eat hot. Yum. Fri Jul 22 12:19:53 -0700 2005 1477437 0 Sallie