Friday, January 6, 2012


Still hanging onto leftover Champagne from your New Year celebrations? Wondering when you'll have occasion to crack open the bubbly once more? Many people don't realize that champagne is an excellent ingredient in many everyday recipes. You can replace water with champagne in numerous baked goods - pancakes being one of the most successful; champagne has a natural, light, citrus air to it that offers a refreshing flavor in many seafood dishes; and champagne ice cubes are an excellent, unexpected addition to your weekend brunch beverages.

One of the most unique champagne recipes we've stumbled upon is Prosecco Preserves, courtesy of Chef John Eisenhart of Kimpton's Pazzo Restaurante in Portland, OR.

Prosecco is a sweet, Italian champagne used in many meal celebrations. The recipe below is best served alongside a hearty grain bread and northern Italian cheeses such as parmegiano reggiano, gorgonzola, fontina or ubriaco.

Prosecco Preserves

1/2 bottle of prosecco
1 cup sugar
2 strips of lemon zest
1/4 oz pectin

  • Mix sugar and pectin together in a pot and bring to a boil while stirring frequently.
  • Add the lemon zest and prosecco and let simmer on low heat for 5 minutes.
  • Remove from heat and let cool until gel thickens and forms into preserve consistency.

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