leftover champagne

[seawakim]

What does one do with a leftover open bottle of "not so bubbly"? Can it still be used in Zabaglione? Any ideas or suggestions for what to do with leftover champagne?

[awbrig]

Ive never been left in that strange predicament

Edited February 7, 2003 by awbrig (log)

[Jason Perlow]

well, as a deglazing wine for things like sauteed chicken dishes. Or as a base for a pasta sauce with aoli and garlic.

[southern girl]

Cork it...unless you left it open over night ...if you lacka proper stopper to save it...try taking saran wrap or preferably restaurant wrap...place a large piece over the opening and twist the ends together and then tie that into a tight knot...it will work in a pinch...and better than some "supposed" champagne stoppers.

Edit to add: oops just read the "not so bubbly part" ....never mind!

Edited February 7, 2003 by southern girl (log)

[maggiethecat]

Have to agree with Awbrig.

But: use it wherever a recipe calls for white vermouth and you will have interesting and better results.

[JAZ]

I used up some leftover proseco in a peach sorbet once. It was pretty good -- sort of a frozen Bellini. It still had a little fizz, though.

[Matt Seeber]

i guess at the flat stage it's a yeasty tasting white wine. use it in sauces or anything else where you would want a white wine flavor. awbrigs suggestion rings true with me - drink the stuff before it goes flat!

[Lady T]

Macerating fruit in it for dessert is a possibility. But I do agree with Awbrig and Maggie and the others: drinking it is way more fun.

[Ron Johnson]

You can make a buerre blanc with it.

[tommy]

what do left over champagne and left over cocaine have in common?

[vengroff]

You can make a champagne sabayon and serve it over fresh fruit or perhaps poached pears.

[Matt Seeber]

they don't exist in tommy's house?

[NeroW]

what do left over champagne and left over cocaine have in common?

Come on: what?

A couple of years ago in Bon Appetit, there was a recipe for a champagne risotto with scallops. I had decent results using a bottle that sat open (i.e., that my roommates miraculously didn't guzzle) for about a day. I think the recipe was printed in early 1998. You can probably find it on epicurious.com . . .

CHAMPAGNE RISOTTO WITH SCALLOPS

Also, this recipe shouldn't be doubled. The champagne taste is way too overpowering.

Edit to say: whoa, sweet! Software read my mind and linked itself! (insert theme from "Twilight Zone" here)

Good luck!

Edited February 7, 2003 by Matt Seeber (log)

[Matt Seeber]

nero, i took the liberty of editing your post to insert the link.

[nightscotsman]

You could make Jacques Torres Champagne Truffles.

[seawakim]

You could make Jacques Torres Champagne Truffles.

Aaaaaaahh! Now that's an idea!

Actually it's similar to what I ended up doing with it. I made a champagne ganache torte and a champagne turkey dish I found in an old recipe book. We had 2 different bottles of 1/4 and 1/3 full of good champagne left ( can't even begin to explain )

Although I doubt I'll ever be in this predicament again I appreciate all the ideas. Thank you!