New Year's Champagne brunch menu
If there's one thing my parents taught me, it's the only way to cure a hangover is with some "hair of the dog." And on New Year's Day, that's most likely going to come in a big bottle that's popped with a cork. To make it a little easier to bear after a night of drinking, I've poured bubbles into edibles!
There's never an easier way to kill a hangover than to eat it away, at least in my book. This fluffy blueberry mimosa bread, bacon Champagne risotto and peach bellini bars will be filling while the bubbly vodka drink will take all the pain away, at least for an hour.
Blueberry mimosa quick bread
Serves about 8
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- Dash salt
- 1 stick unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 2 large eggs, room temperature
- 1/2 cup milk
- 1/2 cup dry Champagne
- 2 cups fresh blueberries
- 2 tablespoons orange zest
- Preheat oven to 350 degrees F. Grease a 9-inch loaf pan with nonstick cooking spray.
- In a large bowl, whisk the flour, baking powder and salt together. In another bowl, beat the butter, brown sugar, white sugar, eggs and orange zest. Gradually stir in the flour, alternating with the milk and Champagne, ending with the flour.
- Gently fold in the blueberries, careful not to rupture them. Pour the mixture into the prepared loaf pan.
- Bake for about 55 minutes or until the top is golden brown.
Champagne & vodka berry cocktail
- 1 cup dry Champagne
- 2 ounces strawberry vodka
- 2 ounces cranberry juice (or sweet rose wine)
- About 1/2 cup chopped strawberries
- Fresh mint for garnish
- Mix the vodka and juice together. Place 1/4 cup strawberries into the bottom of 2 Champagne flutes or small wine glasses. Top with vodka mix. Add Champagne and enjoy!
Recipe slightly adapted from My Recipes
Serves about 12
- 3 cups low-sodium chicken broth
- 2-1/2 cups extra-dry Champagne
- 2 tablespoons unsalted butter
- 1 cup finely chopped onions
- 2 cups Arborio rice
- 1 cup shredded cheddar cheese
- 4 slices bacon, cooked and chopped
- Salt and pepper
- 1-1/2 tablespoons oregano
- 1 tablespoon butter
- Melt the butter in a large wok over medium heat. Add the onions and cook until soft, about 5 minutes. Add the rice and cook for about 2 minutes, stirring constantly. Add in 2 cups of Champagne and cook until liquid has evaporated.
- Add in chicken broth, 1/2 cup at a time, stirring well until the liquid has fully evaporated before adding in another 1/2 cup. This will take about 15-20 minutes before the rice is soft.
- Once you've added the last of the broth, stir in the cheese, remaining Champagne and chopped bacon. Add salt, pepper and oregano. Stir to combine.
- Serve warm with extra bacon on top.
Peach Champagne bars with crumble topping
Yields about 16 bars
For the crust
- 1-2/3 cups whole wheat flour
- 1/3 cup all-purpose flour
- 3/4 cup unsalted butter
- 1/4 cup brown sugar
- 1 teaspoon vanilla
For the filling
- 3-1/2 medium peaches, thinly sliced
- 1/2 cup Champagne
- 1 tablespoon sugar
For the topping
- 3-1/2 tablespoons unsalted butter, cold and cut up
- 1/2 cup flour
- 1/4 cup brown sugar
- 1/4 cup chopped nuts
- 1/2 teaspoon cinnamon
- To make filling, mix the peaches, Champagne and sugar together. Cover and chill overnight.
- Preheat oven to 350 degrees F. Grease an 8 x 8-inch glass pan with nonstick cooking spray. Set aside.
- In a medium bowl, prepare the crust by beating the butter, flours, brown sugar and vanilla. Mixture will be a little crumbly. Press into the prepared baking pan and press down hard with a spatula. Grab the filling from the bowl and pour over the crust.
- To make the topping, mix the flour, brown sugar and cinnamon together. Using a pastry knife, cut in the butter until mixture resembles coarse sand. Sprinkle the nuts on top.
- Bake for about 40-45 minutes, or until golden brown and fruit is crumbly.