live & laugh: champagne 3 ways

Champagne 3 Ways

With only 5 days left in 2013, I thought it’d be appropriate to write about one of my favorite things: champagne

While champagne straight-up is delicious and special all on its own, I thought I’d mix it up a bit and offer a few different ways to incorporate champagne into your upcoming New Year’s celebrations:

  1. Cranberry Champagne – beautiful and delicious, this drink is perfect for ringing in the new year
  2. Champagne Vinaigrette  if you’re hosting dinner, this salad dressing is extra special with its touch of effervescence
  3. Champagne Cream – layered with berries in shot glasses for fun dessert shooters
  4. BONUS – if there’s champagne leftover in the morning, my lemon blueberry prosecco pancakes are a great go-to

Each of these champagne recipes are really delicious and would be wonderful on any occasion, so give one a whirl or have fun creating your own champagne concoction!

This will be my last post for 2013 — I’m going to take the rest of the year off to unwind, plan some fun things for LLC 2014 and, of course, cook! Thanks so much for all your support, 2013 has been a truly amazing year!

Have a fantastic, fizz-filled (and safe) New Year’s!!


Cranberry Champagne



  1. Add 1 tablespoon cranberry puree to bottom of glass
  2. Fill glass ¾ full with champagne
  3. Garnish with frozen cranberries

Champagne Vinaigrette


  • 1 teaspoon dijon mustard
  • 1 tablespoon champagne vinegar
  • 1 tablespoon champagne (optional if you have some on hand, otherwise, add ½ tbsp more vinegar)
  • 1 teaspoon honey
  • 1 teaspoon garlic, minced
  • ¼ extra virgin olive oil
  • salt & pepper


  1. Combine mustard, vinegar, champagne, honey and garlic in a small bowl and whisk
  2. While whisking, slowly add olive oil and continue to whisk until emulsified
  3. Season with salt & pepper to taste

Enjoy over a simple salad of greens and halved grape tomatoes!

Recipe adapted from Food Network

Champagne Cream


  • 4 egg yolks
  • ¼ cup sugar, plus 1 tablespoon
  • ½ cup champagne
  • ½ heavy whipping cream
  • ⅛ teaspoon vanilla extract
  • 1 pint strawberries, sliced
  • 1 pint blueberries


  1. Combine heavy cream, 1 tablespoon sugar and vanilla extract into a bowl
  2. Whip (with a hand mixer or stand mixer with whisk attachment) until soft peaks form (about 5-6 minutes)
  3. Chill whipped cream until ready to use
  4. In a heavy saucepan, beat egg yolks and sugar with a mixer until thick and lemon-colored (about 5 minutes)
  5. Slowly add champagne while continuing to beat with mixer
  6. Place the saucepan on the stove over low heat
  7. With hand mixer or whisk, beat on low speed for 1 minute
  8. Continue beating over low heat until mixture reaches 160° (about 5-6 minutes)
  9. Cool quickly by placing pan in a bowl of ice water, stir for 2 minutes
  10. Press plastic wrap onto surface of custard
  11. Refrigerate for 20 minutes
  12. Fold in whipped cream
  13. Spoon 1 teaspoon champagne cream into shot glass, top with berries and repeat layers until you’ve reached the top of the glass

Feel free to sub your favorite berries — and if you don’t want to go through the work of making little champagne cream & berry shooters, you can simply spoon a mix of berries and cream into a glass or bowl!

Recipe adapted from Taste of Home

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