Vanilla Champagne Recipes

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CHAMPAGNE-VANILLA CUPCAKES



Champagne-Vanilla Cupcakes image

Provided by Food Network Kitchen

Time 2h

Yield 12 cupcakes

Number Of Ingredients 15

1 half-bottle (375 ml) champagne or other sparkling wine (about 1 1/2 cups)
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
6 tablespoons unsalted butter, at room temperature
3/4 cup sugar
1 vanilla bean, split lengthwise and seeds scraped (pod reserved for the frosting)
1 large egg, separated
2 teaspoons unflavored gelatin powder
1/2 cup sugar
1/4 teaspoon kosher salt
4 large egg yolks
1/2 cup cold heavy cream
Sugar pearls, for decorating

Steps:

  • Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners. Pour the champagne into a bowl and whisk until the bubbles dissipate. Combine 1/2 cup of the champagne and the vanilla extract in a small bowl. Set aside the remaining champagne for the frosting.
  • Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, sugar and vanilla seeds in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg yolk and beat until smooth. Reduce the mixer speed to low; beat in the flour mixture in two batches, alternating with the champagne-vanilla mixture in two batches, until just combined. In a separate bowl, whisk the egg white until stiff peaks form, then gently fold into the batter with a rubber spatula.
  • Divide the batter among the prepared muffin cups, filling each about two-thirds of the way. Bake until the tops of the cupcakes spring back when gently pressed, 20 to 25 minutes. Let cool 5 minutes in the pan, then remove to a rack to cool completely.
  • Meanwhile, make the frosting: Put 1 1/2 tablespoons of the reserved champagne in a small bowl; sprinkle the gelatin on top and let stand 5 minutes. Whisk the sugar, salt and egg yolks in a small saucepan until smooth. Whisk in the remaining champagne (about 1 cup) and add the vanilla pod. Cook over medium heat, stirring, until the custard is thick enough to coat the back of a spoon, 3 to 4 minutes. Pour the hot custard through a fine-mesh sieve into a large metal bowl; discard the vanilla pod. Add the gelatin mixture and stir until dissolved. Refrigerate the custard, stirring every 5 minutes, until it is the consistency of soft whipped cream, 10 to 20 minutes.
  • Beat the heavy cream in a medium bowl with a mixer on medium speed until stiff peaks form. Add the whipped cream to the custard and gently whisk until combined. Refrigerate the frosting, gently folding with a rubber spatula every 5 minutes, until thick enough to pipe, 10 to 20 minutes.
  • Working quickly, transfer the frosting to a piping bag fitted with a large round tip and pipe onto the cupcakes. Decorate with sugar pearls. Refrigerate immediately to set the frosting, at least 30 minutes.

GINA'S VANILLA BEAN CHAMPAGNE COCKTAIL



Gina's Vanilla Bean Champagne Cocktail image

Provided by Patrick and Gina Neely : Food Network

Categories     beverage

Time 10m

Yield 1 serving

Number Of Ingredients 6

2 ounces peach nectar
1/2-ounce vanilla bean syrup, recipe follows
Dry sparkling wine
1/2 cup water
1/2 cup sugar
1 vanilla bean

Steps:

  • Add the peach nectar and vanilla bean syrup to a champagne flute. Top with sparkling wine and serve.;
  • In a small saucepan, combine the water and sugar. Split the vanilla bean in half and scrape off the seeds with a paring knife. Add the seeds and the pod to the saucepan. Bring the mixture to a simmer over low heat and stir until the sugar dissolves. Simmer on low until thickened, about 5 minutes. Strain and let cool completely before using.;

CHAMPAGNE VINAIGRETTE



Champagne Vinaigrette image

If you end up with leftover champagne after a party, use it to make champagne vinegar -- the base for a tasty vinaigrette.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 1 cup

Number Of Ingredients 5

2 teaspoons Dijon mustard
1/4 cup champagne vinegar
3/4 cup extra-virgin olive oil
1/2 teaspoon salt
Pinch of freshly ground black pepper

Steps:

  • In a small bowl, combine mustard and vinegar; whisk together. While whisking constantly, slowly drizzle in olive oil. Season with salt and pepper.

CHAMPAGNE VINAIGRETTE



Champagne Vinaigrette image

A classic Champagne Vinaigrette recipe

Provided by Pat Neely

Categories     Mustard     Salad Dressing     Vinegar     Honey

Yield Makes 3/4 cup

Number Of Ingredients 9

1 garlic clove, finely chopped
2 tablespoons dijon Mustard
1/4 cup champagne vinegar
2 tablespoons fresh lemon juice
2 tablespoons honey
2 or 3 dashes hot sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil

Steps:

  • Whisk together the garlic, mustard, vinegar, lemon juice, honey, hot sauce, salt, and pepper in a large bowl. Slowly whisk in the olive oil until the dressing is emulsified. Alternatively, you can combine all the ingredients in a blender or a food processor and puré until smooth.

CHAMPAGNE CAKE I



Champagne Cake I image

A moist cake made with champagne.

Provided by Krissyp

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes

Time 1h10m

Yield 12

Number Of Ingredients 7

2 ¾ cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
⅔ cup butter
1 ½ cups white sugar
¾ cup champagne
6 egg whites

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch round cake pan.
  • In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne.
  • In a large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites. Pour into prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean.

Nutrition Facts : Calories 313.1 calories, Carbohydrate 47.7 g, Cholesterol 27.1 mg, Fat 10.5 g, Fiber 0.8 g, Protein 4.9 g, SaturatedFat 6.5 g, Sodium 417.4 mg, Sugar 25.3 g

VANILLA CHAMPAGNE



Vanilla Champagne image

Make and share this Vanilla Champagne recipe from Food.com.

Provided by Mandy

Categories     Beverages

Time 2m

Yield 1 serving(s)

Number Of Ingredients 3

20 ml vanilla vodka
100 ml champagne
30 -50 ml prepared sweet-and-sour mix

Steps:

  • Pour all ingredients into a glass & stir to combine.

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