Who says champagne is just for drinking? Toast to the holiday season by adding bubbles to several delicious dishes. From salad dressing to cupcakes to cocktails, a splash of champagne is sure to add cheerful flare to your holiday menu.
Holiday Salad with Citrus-Champagne Dressing
- 5 oz. of salad greens
- 2 large navel oranges, peeled and cut into sections
- 4 oz. shelled, roasted and salted pistachios
- 4 oz. pomegranate arils, drained
- 2 oz. feta cheese, crumbled
- 5 tbsp. Heinen’s Fresh Squeezed Orange Juice
- 4 tsp. Heinen’s Honey
- 3 1/2 tsp. Homemade Champagne Vinegar
- 1 tbsp. canola oil
- 1/2 tsp. Heinen’s Dijon Mustard
- 1/8 tsp. kosher salt
- 1/16 tsp. black pepper
- Place salad dressing bowl in center platter. Place greens around the dressing bowl.
- Arrange oranges, pistachios, and pomegranate arils over top of greens. Sprinkle with feta.
- For dressing, whisk together orange juice, honey, champagne vinegar, canola oil, dijon mustard, salt, and pepper until the salt has dissolved and the dressing is emulsified.
Homemade Champagne Vinegar
- Step 1: Pour leftover champagne to a canning jar. There is no particular set of measurements here. However much is left that has gone flat is how much you should put in the jar.
- Step 2: Cover the jar with cheesecloth. Place one or two layers of cheesecloth stretched across the top of the jar.
- Step 3: Let the jar sit in the cool, dark place for a 4-5 weeks. Check after the allotted time, taste test to see if the champagne has turned into vinegar. Your homemade vinegar will last for up to 6 months.
- 1½ cups all-purpose flour
- 1½ tsp. baking powder
- ¼ tsp. salt
- 6 tbsp. unsalted butter, softened
- 1 cup sugar
- 1 whole egg plus two egg whites
- 1/2 cup Champagne
- 1/4 tsp. vanilla extract
- 1¼ cups sugar
- 2 egg whites
- 1/3 cup Champagne
- 1/4 tsp. cream of tartar
- 1/8 tsp. salt
- 1 tsp vanilla extract
- Gold sprinkles, for decorating
- Heat oven to 375°F. Place 12 liners in a standard-size muffin pan. In a bowl, whisk flour, baking powder and salt. In a separate bowl, cream butter and sugar for 2 minutes with a hand mixer. Beat in egg and egg whites for 3 minutes, until pale yellow. Beat in flour mixture until just combined. Beat in Champagne and vanilla until blended.
- Pour batter evenly into liners (batter should come 3/4 of the way to the top of each liner). Bake at 375° for 18 to 20 minutes, until lightly browned and a toothpick inserted in the center comes out clean. Remove cupcakes from pan and cool completely on a wire rack.
- Place sugar, egg whites, Champagne, cream of tartar and salt in the top of a double boiler. (Alternately, place in a bowl above a small pot filled with 2 inches of simmering water.) Make sure top pan or bowl does not touch the water. Beat with a hand mixer on HIGH for 7 to 9 minutes, until fluffy. Beat in vanilla.
- Transfer frosting to a piping bag fitted with a star tip. Pipe frosting on cooled cupcakes. Garnish with gold sprinkles.
- Makes 12 cupcakes
Grapefruit & Sage Champagne Cocktail
For the Simple Syrup
- 1 cup sugar
- 1 cup water
- two bunches of fresh sage leaves
For the Cocktails
- 2 parts pink grapefruit juice
- 1 part sage simple syrup
- 1 dash Angostura bitters
- top with 2 parts champagne
- fresh sage leaves
- Simmer water, sugar and sage until sugar is dissolved. Let cool. In a shaker mix ice, grapefruit juice, simple syrup and bitters. Shake then pour into champagne glass. Top with champagne.