Uses for Champagne besides drinking
I have 2 bottles of champagne received as holiday gifts.We don't care for champagne and these have been around maybe 2-3 years. Would they still be good to use for something and if so what for ? I thought of jelly, but would it be too subtle ?
you can send it over here!
in addition to bubbles' sauce suggestion, i love champagne vinaigrette...works beautifully on salads with shellfish [or alternatively, with strawberries or raspberries].
If it is a good champagne, don't waste it by cooking with it. Give it to me instead. Or at least to someone who appreciates the good stuff. I would just choke telling you to pour Taitinger or Piper in your seafood sauce. It's a waste.
If it is cheap champagne, (under $16 a bottle domestic or that horrid stuff in the black bottle that is not from France), I think the flavor is so bad that it might just ruin your food. In that case, try saving it for a brunch punch that you can make by floating strawberries and sorbet in, or you might also be able to make white sangria with it. You are supposed to start with cheap wine for both of these things anyway. With sangria, you add brandy, orange liqueuer, peach schnapps, sugar, club soda and sliced apples and oranges to it, so it is truly a great disguise for terrible wine. Punch can be made by emptying a container of sorbet into the champagne, adding a couple of cans of sprite and floating sliced sliced strawberries in it.
California Home Cooking by Michele Anna Jordan has recipes for fruit soups that are great for summer and use white wine and/or champagne. The Melon Gazpacho (pg. 79) for example:
4 cups melon puree, from about 2lbs melon
1 cup champagne
1-2 serrano chiles, minced
4 cups diced melon
2Tblsp. sliced mint leaves
2Tblsp. minced cilantro
Combine, chill, serve. Warning - try your chiles first. I think I got a jalapeno mixed in with my serranos (which I don't normally find that spicy) and ended up with a VERY spicy soup!
This was a truly wonderful recipe, but if the champagne is good champagne, I'd serve it with the meal, and buy a less expensive bottle to make this, which is what I did:
Edit - just saw that you don't like to drink champagne - I'd open the bottle and make sure it's still ok before I cooked with it, then serve the meal with a great white wine instead.
I don't drink and I love champagne.
I'd regift it, personally.
you could also reduce it (add some honey) and serve it as a sauce on poached pears or something.