Champagne Cocktails

Kickin’ it with Kenny: ‘Tis the Season for Bubbles

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

Ingredients

Salad

  • 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

Dressing

  • 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

Method

  • 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

Method

  • 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.

Champagne Cupcakes

Ingredients

Cupcakes

  • 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

Frosting

  • 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

Method

Cupcakes

  • 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.

Frosting

  • 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

Ingredients

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

Method

  • 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.

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