Archive for champagne grapes
By popular request, here is the recipe for both recent champagne sauces we posted (one with duck breast and one with butternur squash gnocchi) and the one we discussed on the recent NPR radio interview .
Chanterelle Mushroom Champagne Sauce
- 2 Tbs. shallot, finely minced
- 2 Tbs. butter
- 8 ounces of champagne
- 1 ounce dried chanterelle mushrooms
- 1 cup of heavy cream
- 1 ounce fresh champagne grapes
- ½ tsp. salt
- ¼ tsp. white pepper
Reconstitute the dried mushrooms with hot water then finely chop. Melt the butter over medium heat in a medium sauce pan. Soften the shallots in the butter, about 3 minutes. Add the champagne and mushrooms and cook until almost all the liquid has evaporated. Add the cream and the grapes and reduce by about a third, until the sauce has thickened; season with the salt and pepper.
For a basic champagne sauce omit the mushrooms and grapes. For the sage version we used on the butternut squash gnocchi, omit the mushrooms and grapes and add ¼ cup apple jack brandy along with the champagne, and 2 tsp. of finely minced sage leaf along with the shallot.