For the zing and the flavor, champagne in sauces, with carrots, in zabaglione.
Each dish is made or completed at the last minute, so have all elements prepared and ready to go; one person can manage, but an extra pair of hands is helpful. Freshly poached salmon and a cream sauce made from the champagne poaching liquid dress spinach pasta in the first course. NExt you saute veal and pour a little champagne on last for a bit of spritz. The carrots also cook with champagne, and the sparkling wine goes into the warm, foamy zabaglione. Spinach Pasat and Salmon in Champagne Cream Sauce
1 cup sparkling white wine Water
1/2 teaspoon whole allspice
1 bay leaf
1/2 pound salmon fillet
1-/4 cups whipping cream
6 ounces dry spinach noodles
2 tablespoons butter or margarine Salt and pepper
1/4 cup minced green onions
Bring to boiling in an 8- to 10-inch frying pan the sparkling wine, 2 cups of water, allspice, and bay. Add salmon. Cover and simmer just until salmon is opaque in thickest part (cut to test), 7 to 10 minutes. Lift out salmon, discard skin and bones, and break into 1/2-inch pieces; set aside.
Pour the poaching liquid through a strainer; discard allspice and bay. Return liquid to pan and add cream. Boil rapidly on high heat, uncovered, and stir occasionally until reduced to 1-1/4 cups; keep warm over very low heat.
While sauce reduces, cook noodles, uncovered, in 2 quarts boiling water just until tender to bite, 5 to 7 minutes. Drain and add with butter to cream; add salmon and season with salt and pepper to taste. Mix by lifting with 2 forks; pour equally onto 4 hot salad plates. To each portion with 1/4 of the onions and serve. Makes 4 servings. Bubble-sauced Veal Scaloppine
1/4 cup all-purpose flour
1/8 teaspoon each ground white pepper and ground nutmeg
1 pound veal scaloppine (leg cut 1/4 in. thick, membrane removed)
1/2 cup (1/4 lb.) unsalted butter or margarine
3 tablespoons salad oil
1/4 cup (about 1 oz.) minced prosciutto or cooked ham
1/4 pound mushrooms, thinly sliced
1/2 cup regular-strength beef broth
2/3 cup sparking white wine
In a shallow dish, blend flour, pepper, and nutmeg. Coat veal with flour; shake off excess; lay pieces side by side. (If made ahead, cover and chill as long as 2 hours.)
In a 10- to 12-inch frying pan on medium-high heat, melt 2 tablespoons butter with salad oil. Add veal, without crowding, and brown lightly (about 45 seconds a side). Transfer to platter as cooked; keep warm.
Add 2 more tablespoons butter to frying pan along with the prosciutto and mushrooms. Cook, stirring, until juices evaporate; spoon mixture over veal.
Add broth and 1/2 cup sparkling wine to the frying pan; boil rapidly, uncovered, until reduced to 1/2 cup. Add remaining butter and stir constantly until incorporated. Divide veal among 4 lot dinner plates; pour sauce over meat. At the table, pour remaining wine over veal. Serves 4. Champagne-simmered Carrots
1/2 cup r}egular-strength beef broth
1/2 cup sparkling white wine
2 tablespoons butter or margarine
1 pound carrots, peeled and thinly sliced diagonally
Combine broth, sparkling wine, and butter in a 2- to 3-quart pan; bring to boiling. Add the carrots. Cover and boil, stirring several times, until carrots are tender when pierced, about 10 minutes. (At this point, carrots can be set aside for 3 to 4 hours; reheat to continue.) Uncover and boil rapidly over high heat, stirring, until liquid has almost evaporated. Makes 4 servings. Champagne Zabaglione
2 large oranges
4 egg yolks
1/3 cup sugar
1 cup sparking white wine
With a sharp knife, cut off all the peel and white membrane from the oranges. Slice or section fuit. Place 1/4 of the fruit in each of 4 stemmed dessert or wine glasses. Set aside (fruit can stand 3 to 4 hours).
Put yolks, sugar, and 3/4 cup sparkling wine in a round-bottomed zabaglione pan or top of a double boiler. Place pan directly over medium-high heat or set double boiler over boiling water. Cook mixture, whipping constantly with a wire whisk or electric mixer, until very foamy and thick enough to form a soft peak, about 5 minutes. Remove from heat.
At once, pour remaining wine equally over oranges and top equally with zabaglione. Serves 4.
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|Date:||Feb 1, 1984|
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