Archive for March, 2010

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How to Pour Champagne

Tweet this!If you are only serving a few glasses of Champagne, it is easiest to tilt the glass first, as you would when pouring a beer, so that when you pour it, the glass doesn’t overflow with froth.  But if you are pouring Champagne for a big party, it is best to first pour a [...]

How to Chill Champagne
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How to Chill Champagne

Tweet this!Champagne always tastes best well chilled, but the exact temperature for chilling is a matter of personal taste.  Three to four hours in the refrigerator is fine, or if you are caught unprepared, a 30 minute blast in the freezer will do the trick.  A word of cautionary advice; don’t forget about the bottle [...]

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Bubbly Baked Peaches

Tweet this!Fresh, juicy peaches baked in delicious Champagne are a winning combination.  They taste even better the next day when the flavors have fully developed. 4 large, ripe peaches 1/2 cup almond ratafia biscuits, crushed 1/2 cup flaked almonds, lightly toasted and roughly chopped 3 tablespoons light brown sugar 2 tablespoons sweet butter, plus extra [...]