CLASSIC CHAMPAGNE COCKTAIL

• 2 tsp. simple syrup (see below) or 1 tsp. fine sugar OR 1/2 sugar cube

• Dash Angostura bitters

• Juice of 1/2 twist of fresh lemon OR 2 drops lemon juice concentrate

• 1 tsp. cognac (or brandy or Grand Marnier)

• Chilled champagne

• 1/2 an orange twist and a maraschino cherry for garnish

Combine sugar or simple syrup, bitters, lemon juice and liqueur in the bottom of a champagne flute. Pour in  chilled champagne slowly, tipping the glass slightly to minimize foaming. Stir gently. Garnish with the orange twist and cocktail cherry and serve.

Simple Syrup: Dissolve 1 part sugar in 1 part boiling water. Cool, uncovered. 

CHAMPAGNE SHRIMP AND SCALLOP KEBOBS

• 16 extra-jumbo shrimp (16 to 20 per pound), shelled and deveined

• 16 small sea scallops (1-1/4 to 1-1/2 inch wide; 3/4 to 1 pound total) rinsed

• 1 small onion, thinly sliced

• 6 Tbls. butter or margarine

• 1 tsp. minced fresh thyme leaves OR 1/2 tsp. dry thyme leaves

• 1/8 tsp. ground turmeric

• 1/8 tsp. ground white pepper

• 1/2 C dry champagne OR dry white wine

• 2 tsp. finely chopped dry bread crumbs

• 2 large firm-ripe tomatoes, cored and cut into 3/4-inch-wide wedges

• 1/2 C lightly packed fresh basil leaves OR 2 Tbls. dry basil

• /2 tsp. sugar

• 2 cloves garlic, minced

• Salt

• Basil sprigs (optional)

Insert an 8- to 12-inch skewer through tail of a shrimp. Next, slide a scallop on the skewer so it lies flat, then let shrimp curve around scallop and skewer the head end. Repeat with remaining shrimp and scallops, putting 3 or 4 pairs on each skewer. Scatter onion evenly over a 10- by 15-inch baking or broiler pan. Set the skewers on top of the onion. Melt 2 Tbls. of the butter and mix with the thyme, turmeric, and white pepper. Brush tops of shrimp and scallops with half of the butter mixture. Pour the champagne into pan.

 Broil 4 inches from heat until tops of shrimp are pink, 4 to 5 minutes. Turn brochettes over and brush with the remaining butter mixture. Sprinkle seafood evenly with bread crumbs. Continue broiling until seafood is golden on top and white in its thickest part (cut to test), about 4 to 6 minutes. Set brochettes aside and keep warm.

Pour the pan juices through a fine strainer into a 10- to 12-inch frying pan and discard onion. Add tomato wedges, basil, sugar, and garlic. Cook on high heat, turning tomatoes occasionally, until heated through, about 1 minute. Reduce heat to medium and add remaining 4 Tbls. butter, stirring constantly to blend it into sauce. Add salt to taste. Spoon sauce and tomatoes onto a serving platter or 4 or 5 dinner plates. Set brochettes on sauce. Garnish with basil sprigs. Yields 4 or 5 servings

CHAMPAGNE RISOTTO

• 4 thin slices prosciutto

• 3 C chicken broth (reduced-sodium is fine)

• 12 asparagus spears, cut diagonally into 1-inch pieces

• 2 Tbls. butter, divided

• 1 shallot, finely chopped

• 3/4 C Arborio rice or medium-grain white rice

• 3/4 C champagne

• 1/4 C freshly grated Parmesan

• 1/4 tsp. salt (optional)

• 1/2 tsp. freshly ground black pepper

Preheat the oven to 450 degrees F. Place the slices of prosciutto on a lightly greased baking sheet. Bake until the prosciutto slices are almost completely crisp, about 6 to 8 minutes. The slices will crisp up even more as they cool. Reserve for garnish.
In a medium saucepan, bring the chicken stock to a boil. Reduce heat to a simmer. Blanch the asparagus in the chicken stock for 2 minutes. Remove the asparagus with a slotted spoon. Set the asparagus aside and keep the chicken stock at a low simmer.
In another medium saucepan, melt 1 tablespoon of the butter. Add the shallot and cook until tender, about 3 minutes. Add the Arborio rice and stir to coat  with the butter. Continue toasting the rice, stirring constantly, for about 3 minutes more. Add the champagne and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes.

Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Remove from the heat. Gently stir in the asparagus, remaining butter, Parmesan, salt, and pepper. Spoon the risotto into serving dishes and garnish by breaking the crisp prosciutto into smaller pieces over the top of the risotto. Serve hot. Makes 4 side dish servings.

CHAMPAGNE FRUIT COCKTAIL DESSERT

• 1 1 lb. pound cake, plain
• Assorted fresh or canned fruit, cut into small chunks
• Cut four, 3/4- inch slices of pound cake into cubes. Place on cookie sheet and toast lightly in oven.
• In 4 champagne glasses or tall ice cream glasses, alternate cake cubes with fruit medley. Finish with champagne glaze:
• 1 Tbls butter
• 1 C confectioners' (powdered) sugar
• 1 tsp. vanilla extract
• 2 to 3 Tbls. champagne
• 1 tsp. almond extract

Heat butter in small saucepan over low heat until fully melted and no longer cloudy. Add champagne slowly and stir in. Continue heating, stirring lightly, for 2-3 minutes until well blended. Remove from heat. Add sugar slowly, beating into liquid. Add extracts and beat in. Add water or fruit juice a little at a time if too thick. Drizzle over fruit cocktail. Makes four dessert cocktails.