Champagne Antoine Recipes

CHAMPAGNE COCKTAILS

Steps:

• Pour Champagne into glasses and allow your guests to create their own cocktails by adding creme de cassis or framboise with a slice of fresh strawberry or raspberry, or with brandy and a sugar cube.

MANDARIN ORANGE CHAMPAGNE COCKTAIL

Steps:

• Place the Mandarin oranges, vodka, sparkling wine and lemon sorbet in a blender and puree. Divide among champagne glasses and serve with a mint leaf.

CLASSIC CHAMPAGNE COCKTAIL

Steps:

• Put the sugar cube on a small dish, then drizzle with the bitters, turning a few times so it's fully coated.
• Drop the cube into a champagne flute, then top up with the cognac. Slowly pour over the champagne.
• Twist the orange peel over to express the oils, then discard or loop around the stem of the glass.

CHAMPAGNE CHICKEN

Steps:

• Lightly dust chicken breasts with flour and a little salt and pepper.
• In a large skillet, lightly brown chicken breasts to a nice golden brown in olive oil. Once browned on both sides, add mushrooms and champagne. Cook over medium heat, champagne should boil a little, for approximately 1/2 hour. When chicken is tender, transfer chicken to a platter.
• Pour cream into skillet. Simmer about 5 minutes, until slightly thickened. Pour sauce over chicken breasts. Serve.

CHAMPAGNE DONUTS RECIPE BY TASTY

Steps:

• In a small saucepan over medium-high heat, reduce the champagne by half, about 10 minutes. Remove the pot from the heat.
• In a medium bowl, whisk together the flour, salt, and yeast.
• In a large bowl, whisk together the reduced champagne, egg, milk, and vanilla.
• Pour the dry ingredients into the wet ingredients and mix with a wooden spoon until the dough comes together in a ball.
• Turn the dough out onto a lightly floured surface and knead until it is smooth and springs back when pressed, about 6 minutes.
• Place the dough in a lightly greased bowl, cover with plastic wrap, and let rise for 1½ hours, or until doubled in size.
• Grease a baking sheet and line with parchment paper.
• Turn the dough out onto a lightly floured surface and roll out to ¼-inch (6 mm) thick. Using a 3-inch (7 cm) round cutter, portion the dough into 12 pieces, re-rolling the dough if necessary. Using a ¾-inch (1 cm) round cutter, cut out the center of each donut.
• Place the donuts on the prepared baking sheet and let proof for 45 minutes, or until doubled in size.
• Meanwhile, make the glaze: In a small saucepan over medium-high heat, reduce the champagne by half, about 10 minutes.
• In a medium bowl, whisk together the powdered sugar, reduced champagne, melted butter, and salt. Set aside until ready to glaze the donuts.
• Heat the oil in a large pot over medium heat until it reaches 350°F (180°C).
• Working in batches, fry the donuts in the hot oil until puffed and golden brown on each side, about 3 minutes. Transfer to a wire rack to cool slightly, about 5 minutes.
• Dip each donut in the champagne glaze, then sprinkle with the gold sugar pearls.
• Enjoy!

CHAMPAGNE ANTOINE

Steps:

• Shake the gin, vermouth, and Pernod with ice.
• Strain into a champagne flute.
• Top with champagne.
• Garnish with a lemon twist.
• Enjoy! ;).