Champagne Intermezzo

A refreshing champagne sorbet.

Serves 10-12

3 cups water1 ½ cups sugar5 cups champagne1 teaspoon orange zest

Combine water and sugar in a pan and allow to reduce to a syrup, about 5 minutes. Cool completely. Add champagne and zest and pour into shallow pan. Freeze. Periodically, scrape pan so frozen particles are loosened. This will have the texture of a granita. If an ice cream machine is available, it can be used for a smoother texture.

Champagne-glazed cauliflower

Madame Dubarry (for whom many cauliflower dishes were named) and Marie Antoinette would have approved.

Serves 10-12.

6 pounds fresh cauliflower florets2 cups dry Champagne2 cups vegetable stock2 cloves minced garlic2 teaspoons fresh thyme1 teaspoon ground white pepper1 ounce butter2 ounces flour1 cup milk8 ounces shredded gruyere

1. Preheat oven to 375 degrees F. 2. Place cauliflower deep ( 600) half steam table pan. Add Champagne, stock, garlic thyme and butter. Cover. Bake for 35 minutes or until tender.3. Remove cauliflower from pan. Save juices.4. Broil cauliflower until golden, about 5 minutes. Set aside and keep warm.5. Melt butter in a medium sauté pan. Whisk in flour to form roux. Add milk and 2 cups of juice from baking pan. Add cheese and whisk until smooth and sauce is thickened, about 3 minutes.6. Pour over cauliflower and serve warm.

Champagne Risotto

Serves 10-12.

3 ounces butter6 ounces chopped shallots3 cups arborio rice1 cup champagne6 cups vegetable or mushroom broth2 teaspoons ground white pepper

1. Melt butter in small stockpot. Add shallots and sweat until soft.2. Add rice, slowly adding and stirring champagne and stock. Do not add too much liquid at one time. Stir constantly for creamy texture and to prevent burning.3. When arborio is al dente, remove from heat. Add pepper and serve.

Note: chopped green or black olives, sautéed mushrooms, or cooked bay shrimp may be added during cooking; can be served with garnish of shredded Parmesan or Asiago cheese.