Champagne (France)

      In you have ever had the pleasure of looking at a bottle of Dom Perignon it is alleged that the blind monastic cellar master, the name sake for this exquisite brand, tasted the contents of a cask of white whine which had begun to re ferment and ran through the halls of the monastery crying that he was "Drinking Stars".  Of course this is a complete false hood made by the makers of the brand to lay claim to the originators of the fizzy alcoholic beverage.
      Although other countries have attempted to mimic the light airiness of Champagne, such as Spumante and Proseco, they seem to always fall short in the richness and maturity. 
      As it is well known, Champagne is the drink of choice for the countdown of the New Year throughout the modern world.  But I have always found a problem with this.  During all of the rejoicing and merriment the bottle often is forgotten after the toast to the new year and left to the fate of flatness.  This is why when it comes to a good bottle of Champagne I have found new ways of refurbishing the drink. 
      My first recipe is best when used for the day after, as it involves sauerkraut a long standing sign of good luck when consumed on New Years day.  The second is my Champagne Punch which can be made for the eve or served later as you please. 

Champagne Sauerkraut

2 tablespoons olive oil

1 cup Genoa salami, cubed

1 yellow onion, cut into thin slices

2 cloves of garlic, minced

3 pounds of sauerkraut

4 cups champagne (which has gone flat)

1 bay leaf

 

In a large dutch oven heat the olive oil.  Saute the salami, onions, and garlic just until the onion becomes clear.  Place the sauerkraut in the dutch oven and cover with the champagne stirring all of the ingredients.

 

Place the bay leaf on top of the sauerkraut and cover the dutch oven with the lid and place the dutch oven into a 350* oven.  Cooke for 30 minutes or until the sauerkraut is light and fragrant.  Remove the bay leaf from the pot before serving. 

 

 

Serves 4-6

 

 

 

Champagne Punch

1 cup orange juice

1 cup maple syrup (grade A)

1/2 cup lemon juice

1/2 cup brandy

1/2 cup maraschino cherry syrup

1 bottle of Champagne (4/5 quart)

1 orange thinly sliced

1 lemon thinly sliced

1 lime thinly sliced

 

In a large bowl or pitcher combine the orange juice, maple syrup, lemon juice, brandy, and the cherry syrup and allow to stand at room temperature for 1 hour.  Chill the punch base in the refrigerator until ready to serve. 

 

When ready combine the chilled Champagne.  Place the orange, lemon, and lime slices with ice in a punch bowl.  Pour the Champagne punch over the ice and fruit slices.  Serve immediately. 

 

 

Serves 6-8