The expression "yesterday's champagne" may cause confusion, as good champagne is usually consumed right away. However, if you have an open bottle left, don't rush to throw it away.
If you have an open bottle of champagne left, use its contents to prepare various dishes such as omelets, pancakes, or salad dressings.
Cooking Dishes with Eggs
Champagne, especially brut, gives eggs lightness and airiness, as well as a pleasant aroma.
Baked Eggs with Arugula and Onion
Grease a small ceramic baking dish with vegetable oil. Finely chop 1 large sweet onion (or 2 medium ones).
Sauté the onion in a pan with 10 g of butter until golden brown. Pour in about 100 ml of champagne and simmer over medium heat, stirring, for 1-2 minutes.
Add 30-35 g of arugula, mix, and heat for another 2-3 minutes until the greens are soft. Season with salt and pepper.
Transfer the contents of the pan to the dish, smooth the surface, and carefully crack 3-4 eggs into the dish, trying to keep the yolks intact. Bake in a preheated oven at 220 °C for 10-12 minutes, until the whites are set and the yolks remain runny. Serve warm with basil leaves.
Champagne Omelet
To make an omelet, mix 4 large eggs with a pinch of salt until smooth. Add 50 ml of champagne and a little lemon zest.
In a heavy-bottomed pan, melt 10 g of butter. Pour in the egg mixture and stir slowly to achieve the perfect consistency.
After cooking, the eggs will be lighter, airier, and moister than with traditional preparation. Serve with crispy bacon or with sour cream and red caviar.
Cooking Pancakes
Champagne gives pancakes a pleasant sweetness and makes their edges lace-like.
For the pancakes, beat 3 eggs with a pinch of salt until smooth. Add 200 ml of milk and 180 ml of champagne, and mix.
Sift 350-400 g of flour into the liquid ingredients and knead the dough. If lumps form, pass the dough through a sieve. Add 1 tbsp of vegetable oil and 1 tbsp of melted butter, and mix until smooth.
Cook on a hot skillet like regular thin pancakes. Serve with any fillings.
Making Salad Dressing
For vegetable salads, you can use a dressing based on vegetable oil and vinegar. We offer our variation, which is well-suited for salads with fruits and nuts.
In a jar with a tight lid, mix 3 tbsp of extra virgin olive oil, 2 tbsp of champagne, 1 tsp of balsamic vinegar, a pinch of brown sugar, salt, and freshly ground pepper. Shake the jar vigorously until the sugar and salt are completely dissolved, then dress the salad.
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