Pour champagne into flute and top with Chambord. Add sorbet and serve
immediately.
Champagne Cocktail for Two
This is one version of a traditional champagne cocktail.Serves
2.3 Tablespoons grenadine 3 Tablespoons Cointreau 2 Tablespoons
brandy 1-3/4 cups Champagne
Garnish: fresh raspberries or strawberries or orange or apple slices.
1. Fill a small ice bucket halfway with crushed ice.2. Pour in the
ingredients, except garnish, and gently stir.3. Ladle the punch into two
wide-mouthed stemmed glasses, a la Marie Antoinette. Garnish with raspberries,
orange twists or any other fruit in season. Serve immediately.
Champagne Vinaigrette
Makes about 4 cups.
1 cup champagne vinegar½ cup champagne1 Tablespoon dry mustard1
Tablespoon ground white pepper½ Tablespoon honey
Combine all ingredients and whisk together. Refrigerate until ready to serve.
Will last up to three days in the refrigerator.
Pears Poached in Champagne
Serve this elegant dessert hot or cold, in a brandy snifter with champagne
sorbet.Can also be diced and used to accompany crisp greens and Gorgonzola
and candied walnuts.Makes 6 pears.
3 cups water1 ½ cups sugar6 ripe pears, cored and peeled1 cup
champagne½ teaspoon ground cinnamon½ teaspoon lemon zest
1. In a small stockpot, combine water and sugar. Heat and stir until syrup is
formed, about 3 minutes.2. Add pears, immersing them.3. Add champagne.
Simmer until pears are tender. Remove pears and keep warm, in a small amount of
poaching liquid.4. Add cinnamon and zest and reduce poaching liquid to a
glaze (until it coats the back of a spoon), about 10 minutes.5. Pour over
pears and serve warm, or store pears in glaze, refrigerated, until ready to
serve.
Note: can prepare this dish with fresh peaches as well as pears. Add
Framboise (raspberry liqueur) and a small amount of vanilla extract to poaching
liquid.