Comments on: Leftover Bubbly With No Place to Go

Question: Leftover Bubbly With No Place to Go

goalyeehah — Mon, 06 Nov 2006 09:53:01 -0800

Bottle of bubbly has been opened. There is some leftover. What to do, what to do!

A friend I opened a good bottle of champagne last night. There is some left over. The bottle has been capped and is back in the refridge. How can I put the rest of it to good use by the end of this evening? Cream sauces? Marinade?

By: ClarissaWAM

ClarissaWAM — Mon, 06 Nov 2006 09:57:08 -0800

Drink it?

If it's good champagne, then using it in for cooking would be a waste anyway. IMHO.

By: occhiblu

occhiblu — Mon, 06 Nov 2006 09:57:26 -0800

Zabaglione.

By: special-k

special-k — Mon, 06 Nov 2006 09:57:42 -0800

worst case make some Mimosas.

By: ny_scotsman

ny_scotsman — Mon, 06 Nov 2006 09:58:03 -0800

Cherry soup. Stir in some of the champagne just before serving.

By: vytae

vytae — Mon, 06 Nov 2006 10:06:34 -0800

Use it to make jello. If you haven't got enough champage for all the liquid in the recipe, use hot water for the initial dissolving process, and then leftover bubbly for the cooler liquid that gets stirred in. I made a Prosecco and Summer Fruit Terrine a few months ago using this technique, but I imagine the bubbles would be tasty in regular flavored jello too.

By: deadmessenger

deadmessenger — Mon, 06 Nov 2006 10:12:44 -0800

Agree with the above comments about drinking it, but if it's flat (and thus not awfully drinkable), then you can cook with it, treating it like any other dry white wine.

My favorite: Make a good roast chicken (your favorite recipe is fine, but mine involves a whole bunch of unpeeled garlic left to roast inside the cavity) and use the champagne to make a pan sauce from the drippings.

By: Idcoytco

Idcoytco — Mon, 06 Nov 2006 10:36:50 -0800

And for next time get yourself the kind of "champagne saver" that includes a pump to pressurize the leftovers.

By: jonesor

jonesor — Mon, 06 Nov 2006 11:20:48 -0800

Champagne risotto?

By: JMOZ

JMOZ — Mon, 06 Nov 2006 11:28:32 -0800

special-k: "worst case make some Mimosas."

Really? worst case? I'd say mimosas are a truly fantastic option. You forgot to have them with breakfast today, I guess, but afternoon mimosas are fine, too.

By: youngergirl44

youngergirl44 — Mon, 06 Nov 2006 11:38:50 -0800

"I only drink champagne when I'm happy, and when I'm sad. Sometimes I drink it when I'm alone. When I have company, I consider it obligatory. I trifle with it when I am not hungry and drink it when I am. Otherwise I never touch it - unless I'm thirsty." ~ Lilly Bollinger

If it isn't flat, just drink it. That is the best way to enjoy it!

By: Amizu

Amizu — Mon, 06 Nov 2006 11:48:17 -0800

Coquilles Saint-Jacques with Champagne by Anthony Bourdain

I have a fanstic recipe for champagne/scallops/cream sauce from Anthony Bourdain's cookbook - I can email you the recipe if you want.

By: oxford blue

oxford blue — Mon, 06 Nov 2006 15:36:43 -0800

Send it to Flemington. It will be needed.

By: ShooBoo

ShooBoo — Mon, 06 Nov 2006 15:50:26 -0800

Iv'e used Champagne as a base for fondue a number of times.

By: ottereroticist

ottereroticist — Mon, 06 Nov 2006 16:36:04 -0800

According to Diana Vreeland, you should rinse your blonde child's hair in it, as they do in France.

By: thinkpiece

thinkpiece — Mon, 06 Nov 2006 16:38:35 -0800

Yes, hair rinse. Yes, mimosas. Yes, fondue.

And don't let it happen again!

By: languagehat

languagehat — Mon, 06 Nov 2006 17:20:48 -0800

Drink it, for heaven's sake. Champagne doesn't go bad that quickly, and the better it is, the longer it will last. If it's vintage Bollinger and you put it in a fucking mimosa, I will personally come over and strangle you, or at least read the Proposition de loi relative à la fixation des rendements des vins à appellation d'origine contrôlée pour la campagne to you until you pass out.

By: dirtynumbangelboy

dirtynumbangelboy — Mon, 06 Nov 2006 19:19:32 -0800

What is wrong with you?

More accurately... how is it possible to have leftover Champagne?

DRINK IT YOU FOOL

By: billy_the_punk

billy_the_punk — Mon, 06 Nov 2006 20:52:17 -0800

NotSeriousFilter:

Why... make 'sulphane' of course.

http://www.youtube.com/watch?v=W0dyvoVV5Tk

Yeah. I know you have to watch the whole thing to get the joke, but it's in the name of science!

By: bifter

bifter — Tue, 07 Nov 2006 01:21:43 -0800

Well, my first suggestion was going to be (if it's good) drink it. Second was going to be make risotto (although it would be better with nice light green spring vegetables, and it's not the right time of year for that). My only suggestion that noone else has pitched in with yet - make sorbet. Equal quantities of champagne and gomme syrup (maybe a little more champagne if you like), a lightly whipped egg white, churn in an ice-cream maker and serve with berries.

By: bifter

bifter — Tue, 07 Nov 2006 01:26:19 -0800

Oh, since unbelievably noone else has offered this, you can - allegedly - keep the fizz in opened champagne by placing a metal teaspoon in the neck of the bottle. I have tried this and it does seem to work for a couple of days. Must confess that I haven't done a control test, so I couldn't in good conscience say I'm certain that it wouldn't have stayed fizzy anyway.