10 things to cook with leftover Champagne
Champagne monkfish and scallops
To make the sauce: heat broth and Champagne together, and reduce. Add egg yolks, 1 tablespoon water, salt and pepper. Continue to cook in a bain-marie, stirring constantly. Meanwhile, steam the monkfish and scallops and fry some morels in a bit of butter. Serve the monkfish, scallops and mushrooms immediately, coated with the Champagne sauce.
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VIDEO: Blue Cheese Bruschetta
Amp up your bruschetta, with a flavorful French twist!
INGREDIENTS
- 3/4 Cup of blue cheese
- 1/2 Cup of cream cheese
- Green peas (cooked)
- 4 Sun-dried tomatoes (halved)
- 2 Slices prosciutto
- Toast
METHOD
- Mix together the blue cheese and cream cheese.
- Spread onto toast.
- Top with green peas, sun-dried tomatoes, and prosciutto.
- Enjoy!