6 Kitchen Hacks for Champagne

After you pop the cork for all the holiday festivities, don’t let the leftovers fizzle! Save the extra bubbly for these innovative culinary goodies.

Gelatin

Give this kid favorite a grown-up spin, layered with fresh fruit and whipped cream.

Recipe: Raspberry-Melon Gelatine Royal

 

Vinegar

Leftover champagne and wine can be fermented into a very special batch of vinegar. It takes a couple of months to mature, so you can be enjoying your homemade concoction by early spring.

Recipe: How to Make Homemade Vinegar

 

Granita

Transform this popular bevvie into a frozen treat. Serve with fresh berries for an upscale holiday dessert.

Recipe: Champagne Granita

 

Soup

Make a refreshing and elegant appetizer. Since fresh peaches aren’t in season, use frozen instead.

Recipe: Champagne Peach and Mint Soup

 

Cake (and Frosting!)

Yes, you can bake with champagne (or in this case, its close cousin – Prosecco)! Use this sparkling vino as the liquid for a store-bought cake mix and then combine a few more splashes with powdered sugar for a spectacular glaze.

Recipe: Prosecco Pound Cakes with Sparkling Glaze

 

Poaching Liquid

Move over, water and broth: Champagne can also be used as a cooking liquid for fish and poultry. This brilliant recipe courtesy of PreventionRD.com also includes a creamy champagne-infused sauce.

Recipe: Poached Salmon with Champagne Cream Sauce

 

Dana Angelo White, MS, RD, ATC, is a registered dietitian, certified athletic trainer and owner of Dana White Nutrition, Inc., which specializes in culinary and sports nutrition.

from Healthy Eats – Food Network Healthy Living Blog http://ift.tt/1PuUoXG