Scampi Au Champagne Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 6 to 8 minutes or until al dente; drain.
• Meanwhile, heat oil over medium-high heat in a large frying pan. Cook and stir mushrooms in oil until tender. Remove mushrooms from pan, and set aside.
• Combine shrimp, champagne, and salt in the frying pan, and cook over high heat. When liquid just begins to boil, remove shrimp from pan. Add shallots and tomatoes to champagne; boil until liquid is reduced to 1/2 cup, about 8 minutes. Stir in 3/4 cup cream; boil until slightly thick, about 1 to 2 minutes. Add shrimp and mushrooms to sauce, and heat through. Adjust seasonings to taste.
• Toss hot, cooked pasta with remaining 1/4 cup cream and parsley. To serve, spoon shrimp with sauce over pasta, and top with Parmesan cheese.

Steps:

• In an 8-quart casserole, heat the olive oil over medium heat. Add the garlic and cook, stirring occasionally, until fragrant, about 3 minutes. Add the sausage and cook, stirring frequently, until the meat is well browned, about 15 minutes. Add the fennel seed and cook stirring for another minute or so.
• Place about 1/3 of the chopped onions, 1/3 of the sauerkraut, 1/4 of the thyme leaves, and 1/3 of the kielbasa over the sausage. Moisten with one-third of the stock and a little wine. Repeat twice more, layering onions, sauerkraut, thyme leaves, and kielbasa, then moistening with stock and wine. Arrange the diced pork butt and smoked ham hocks on top of the last layer of sauerkraut, sprinkle with the remaining thyme and the black pepper.
• Bring the casserole to a simmer over medium-high heat. Lower the heat and simmer gently for 2 hours, covered, without stirring. Remove the ham hocks. Trim the fat from the hocks then cut the meat from the bones. Return the ham to the casserole. Add the chicken bratwurst and simmer until the bratwurst are fully cooked, about 30 minutes.
• When ready to serve, remove the chicken bratwurst. Stir the casserole and add salt, to taste. Spoon the choucroute onto warm plates, top each serving with a bratwurst, and garnish with a thyme sprig. Pass toasted bread, mustard and sour cream as accompaniments.

Steps:

• In a large pot, heat 1/4 cup olive oil. When almost smoking, add onion, carrot and 1 clove smashed garlic and saute until vegetables are soft, about 5 minutes. Add the canned tomatoes and their juice, clam juice and white wine. Bring to a boil and simmer on medium heat for 10 minutes, uncovered. Remove from heat and allow to cool slightly. Carefully pour tomato mixture in the bowl of a food processor and puree. Add a couple of tablespoons of water if needed - you want to end up with a broth. Check for seasoning.
• Return broth to the pot. Add 1 cup of water and 2 tablespoons extra-virgin olive oil and bring to a boil. Reduce heat and add 2 cups couscous. Cover pot and remove from heat. Let rest for 10 minutes, allowing the couscous to absorb all the liquid. Fluff with a fork and season with salt and pepper.
• In a large skillet, add the remaining 1/4 cup oil and the 2 cloves of minced garlic. Heat the oil, making sure not to burn the garlic. When the oil is hot, add the shrimp and stirring occasionally, cook the shrimp until they start to turn pink, about 5 minutes. Be careful not to overcook the shrimp or they will become tough. Remove from heat and add the lemon juice, red pepper and chopped parsley. Check for seasoning.
• To serve, mound the couscous in the center of a platter and top with the shrimp.

Steps:

• In a large skillet, melt margarine over medium heat and saute garlic and onion until translucent. Add wine, salt, ground black pepper and 1/4 cup cheese.
• Add chicken broth and scallops; increase heat and boil rapidly for 7 to 8 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Reduce heat for scallop mixture and add parsley; place sauce on top of linguine. Sprinkle with remaining cheese; serve.

Steps:

• For sauce base:
• Combine Champagne, shallots, vinegar, and peppercorns in heavy medium saucepan. Boil until reduced to 1/4 cup liquid, about 20 minutes. (Can be made 4 hours ahead. Cover and let stand at room temperature.)
• For shrimp:
• Combine Champagne, olive oil, shallots, and ground pepper in resealable plastic bag. Add shrimp to bag and seal; shake bag to coat shrimp evenly. Marinate shrimp at room temperature at least 30 minutes and up to 1 hour, turning bag occasionally. Mix chives, tarragon, and parsley in small bowl.
• Preheat broiler. Spray broiler pan with nonstick vegetable oil spray. Drain shrimp; discard plastic bag with marinade. Arrange shrimp on prepared pan in single layer. Broil shrimp until just opaque in center, about 2 minutes per side. Stand 3 shrimp, tails upright, in center of each plate.
• Rewarm sauce base over medium-low heat. Whisk in butter 1 piece at a time, just allowing each to melt before adding next (do not boil or sauce will separate). Season beurre blanc to taste with salt and pepper.
• Spoon warm sauce around shrimp. Sprinkle with fresh herbs and serve.

Steps:

• To make Ice ring: Fill a ring-shaped cake pan to 1/2 with ginger ale. Freeze until partially frozen. At this stage you can place edible flowers, or pieces of fruit around the ring. Fill pan with ginger ale and freeze until solid. Place in punch bowl just before serving.
• In a large punch bowl, combine 1 bottle ginger ale, pineapple juice and white grape juice.

Steps:

• In large punch bowl, combine the cranberry juice concentrate, pink lemonade concentrate, limeade concentrate, white wine, club soda and champagne. Garnish with lemon slices and fresh mint leaves.

Steps:

• Heat butter in a large heavy skillet over high heat until sizzling. Add shrimp and shallot saute until shrimp turn pink 2 to 3 minutes. Add champagne heat to boiling with skillet still on heat, remove shrimp with slotted spoon to ovenproof plate , keep warm in oven at lowest setting. Boil champagne uncovered until reduced by two thirds 6 to 7 minutess add cream boil uncovered until iquid is reduced by one third about 5 minutes. Remove from heat add salt and pepper to taste. Arrange shrimp on warmed platter pour sauce over. Serve immediately garnished with sprigs of fresh chervil.

Steps:

• Bring a large pot of lightly salted water to a boil over high heat. Add the angel hair pasta, and cook until al dente, 2 to 3 minutes; drain.
• Melt the butter in a large skillet over medium heat. Stir in the garlic, onion, parsley, salt, pepper, Worcestershire sauce, lemon juice, and white wine. Once the mixture begins to bubble, increase the heat to medium-high, and stir in the shrimp. Cook and stir until the shrimp turn pink, and are no longer transparent in the center, about 5 minutes.
• Serve the scampi over a bed of angel hair pasta, and sprinkle with Asiago cheese and avocado to serve.

Steps:

• Bring large pot of lightly salted water to boil. Cook pasta in boiling water 6-8 minutes or until al dente. Drain.
• While the pasta is cooking, heat olive oil over medium high heat in a large frying pan.
• Cook and stir mushrooms in oil until tender. Remove from pan and set aside.
• Combine shrimp, champagne and salt in frying pan, and cook over high heat. When liquid begins to boil, remove shrimp from pan.( just when shrimp begin to turn pink, you don't want to over cook them).
• Add shallots, garlic and tomatoes to champagne, boil until liquid is reduced to about a 1/2 cup, 6-8 minutes (unless you have used more wine than recipe calls for).
• Stir in 3/4 cup of heavy cream and boil until slightly thick.
• Add shrimp, mushrooms and capers to sauce and heat through. Adjust seasonings to taste.
• Toss hot cooked pasta with remaining 1/2 cup of cream and parsley.
• Serve shrimp with sauce over pasta and top with fresh grated parmesan cheese.

Steps:

• Line a deep kettle with slices of salt pork, add the sliced onions and chopped garlic. Put the sauerkraut on top with a large piece of salt pork and grind plenty of pepper over it. Add just enough champagne or white wine to cover the sauerkraut. Simmer on top of the stove or in a 300°F oven for 4 to 6 hours. The longer it cooks, the better it will be.
• Smoked pork loin is a natural accompaniment for choucroute. Roast it for 10 to 15 minutes per pound or until thoroughly heated through. Bratwurst, vaurenwurst, knockwurst, and good well seasoned frankfurters are also tasty additions. Use any or all these meats. To serve, heap the choucroute in the middle of a platter and arrange slices of meat around it.
• If the sauerkraut was cooked in white wine, place half a bottle or two splits of champagne in the center of the sauerkraut. At the table, give the bottle a good shake and remove corks so the champagne gushes out over the sauerkraut. Serve with plain boiled potatoes. With this, drink champagne or Riesling.

Steps:

• In a 3-qt. pitcher, dissolve sugar in lemon juice. Add cold water and wine. Stir in champagne. If desired, serve with strawberries.

Steps:

• In a saucepan, mix sugar and water.
• Bring to a boil over medium heat, stirring often until sugar is dissolved.
• Boil for about 1 minute until syrup is clear.
• Let cool In a mixing bowl, combine champagne, syrup and lemon juice.
• In a seperate bowl, beat egg white until stiff, then gently whisk into champagne mixture.
• Pour into ice cream maker and freeze according to manufacturer's instructions.
• Alternatively, pour into shallow pan, cover and freeze for 2 hours or until firm.
• Break into chunks, and puree in food processor or blender until smooth.
• Spoon into airtight container and freeze for 20 minutes.
• May make ahead of time and soften in refrigerator 10 minutes before serving.
• May substitute sparkling cider for a nonalcoholic version.

Steps:

• Preheat oven to 250 Degrees Celsius.
• Blend in a bowl butter, garlic and parsley.
• Add lemon juice and mix till well combined.
• Place scampi in oven proof dish, season to taste and spread the butter mixture over the exposed flesh.
• Bake 8-10 minutes.
• Enjoy with plenty of fresh bread to scoop up the juices.

Steps:

• Put a few ice cubes into a wine glass then hold the mint leaves in the palm of one hand and clap your other hand over it - this will bruise the leaves just enough without making them bitter.
• Drop the leaves into the glass then pour over the rum, lime, sugar syrup and Angostura bitters.
• Stir very gently, then slowly top with champagne.

Steps:

• Cut a piece of salt pork into eight thin slices. To tie up hens, place breast up and put thin string over legs, then bring string behind them. Cross string in front by breastbone, then carry around joint of leg near body. Flip hen over. Pull string up from legs and through flaps of wing joints, bringing ends together in center. Tuck loose skin under string. Knot firmly. Bend back wing tips to lie flat against hen's body. Tuck salt pork slices between legs and breast. Cover tops of hens with two more slices pork. Tie fat twice with string to keep it in place.
• Melt 6 tablespoons butter in a cocotte or casserole, arrange guinea hens in butter and season them with salt and pepper. Roast in a 375°F oven for 40 minutes, basting twice with butter in pan.
• Meanwhile sauté the mushrooms (sliced if they are large, whole if they are small) in remaining butter. When guinea hens are tender and brown, remove to a hot serving platter, remove barding pork and cut them in half for serving. Skim off excess fat from liquid in casserole, pour the juices into a skillet, add the champagne and reduce rapidly over high heat until liquid is half the original amount. Mix egg yolks and cream. Lower heat and carefully stir the egg-cream mixture into the hot liquid (it is a wise precaution to mix one teaspoon potato starch with the egg-cream mixture to prevent the sauce from separating). Cook, stirring, over very low heat, being careful not to let the sauce boil. When smooth and slightly thickened, taste for seasoning and add the mushrooms with their juices. Pour the sauce over the guinea hens. Garnish with the croutons and serve with fondant potatoes and sautéed green beans.
• With this, drink a fine dry champagne.