ST. MARTIN'S CHAMPAGNE BRIE SOUP
St. Martin's, and their sister restaurant, Arthurs Steak House are my two favorite, quiet, romantic, restaurants in Dallas. This Champagne Brie Soup is one of their signature items. It is like velvet. It is SO easy! St. Martin's is also nice enough to post the recipe on their web site! I wanted to be sure that I posted it and "advertised" it here too, so that even folks who do not live in Dallas can enjoy it!
Provided by Big D Texas
Categories Very Low Carbs
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- 1. Sauté shallots and bouillon in wine.
- 2. Add remaining wine and champagne and then add brie and heavy cream.
- 3. Bring to a boil for an instant just until head forms then remove from heat and let stand for 5 minutes.
- 4. Strain.
- 5. Taste for adding salt if you want.
BERRIES IN CHAMPAGNE JELLY
This is very fancy-looking served in wine glasses. Champagne-based gelatin dessert with strawberries and blueberries. Posted for ZWT 2006. Time does not include allowing the gelatin to refrigerate until set.
Provided by Annisette
Categories Gelatin
Time 15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, pour 2 cups champagne or sparkling white wine, and allow the bubbles to subside.
- Sprinkle the gelatine over the top in an even layer. Leave until the gelatine is spongy - do not stir.
- Place the remaining champagne in a large saucepan. Add the sugar, lemon and orange rinds, and heat gently, stirring until all sugar is dissolved.
- Remove the pan from the heat. Add the gelatine mixture and stir until thoroughly dissolved. Leave the jelly to cool completely, then remove the lemon and orange rind.
- Divide the strawberries and blueberries among eight 1/2 cup wine glasses or clear bowls and pour the jelly over them.
- Chill until the jelly has fully set. Remove from the fridge 15 minutes before serving.
CHAMPAGNE BLOOD SHOTS
There's no reason the adults can't get in on Halloween fun, too! You can make the simple syrup and chill the champagne and gelatin mixture in advance, so you'll have time for other party prep work. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 30m
Yield 18 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine 1/4 cup sugar, water and ginger. Bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until sugar is dissolved, stirring occasionally. Remove from heat; cool to room temperature. Drain and discard ginger., In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Stir in remaining sugar; cook and stir until sugar is dissolved. Remove from heat; stir in champagne. Pour into eighteen 2-oz. tall shot glasses. Refrigerate until partially set, about 25 minutes., Meanwhile, place strawberries in a food processor; process until blended. Transfer to a small bowl; stir in 2 tablespoons cooled simple syrup (discard or save remaining syrup for another use). Tint red if desired., To form blood in gelatin, fill a clean eye dropper with strawberry mixture. Insert into partially set gelatin and squeeze to release strawberry mixture while pulling dropper upward. Refrigerate until firm.
Nutrition Facts : Calories 54 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
CHAMPAGNE-RASPBERRY SAUCE
Great Sauce that goes with my Recipe #199047 . I also make this to top my individual mini bundt cakes, polenta cakes, chocolate souffles etc.
Provided by Vseward Chef-V
Categories Sauces
Time 20m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- To make sauce, place 2 cups Champagne in a medium saucepan. Bring to a boil over medium-high to high heat; boil until reduced to 1 to 1 1/4 cups, about 10 minutes.
- Stir in raspberries and 1/4 cup of the jam; reduce heat to low. Simmer 1 minute or until jam is melted and raspberries are thawed.
- Cool slightly. Place mixture in food processor or blender; process until smooth. Strain through sieve to remove seeds. Cover and store in refrigerator.
Nutrition Facts : Calories 80.3, Fat 0.1, Sodium 4.4, Carbohydrate 13, Fiber 1.3, Sugar 9.8, Protein 0.2
BLACKBERRY SOUP
From Cheney, Kansas, Julian Ann Hillman shared the recipe for this chilled soup that stars a bounty of berries. "I have several blackberry bushes, and they yielded an abundance of berries one year," she writes. "I came up with this recipe by adapting another fruit soup recipe I hand on hand."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a heavy saucepan, combine the first eight ingredients. Cook, uncovered, over low heat for 20 minutes or until berries are softened. Remove and discard lime wedge. Strain berry mixture, reserving juice. Press blackberry mixture through a fine meshed sieve; discard seeds. Add pulp to juice. Cover and chill., Set aside 2 tablespoons yogurt for garnish. Combine blackberry mixture and remaining yogurt in a food processor or blender; cover and process until smooth. Ladle into soup bowls. Dollop with reserved yogurt.
Nutrition Facts : Calories 308 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 47mg sodium, Carbohydrate 76g carbohydrate (0 sugars, Fiber 8g fiber), Protein 5g protein.
RASPBERRY-CHAMPAGNE SOUP WITH ROSEMARY- RASPBERRY SORBET
Provided by Molly O'Neill
Categories soups and stews, dessert
Time 1h30m
Yield Four servings
Number Of Ingredients 9
Steps:
- To make the sorbet, combine the sugar and water in a small saucepan over medium heat. Simmer for 5 minutes and set aside to cool. Place the raspberries, sugar syrup, vinegar and rosemary in a blender and puree until smooth. Let stand for 1 hour. Strain through a fine-mesh sieve. Refrigerate until cold. Freeze according to the directions on your ice-cream machine.
- To make the soup, combine the sugar and water in a small saucepan over medium heat. Simmer just until the sugar dissolves. Let cool. Place all but one-half cup of the raspberries in a blender with the sugar syrup. Puree until smooth. Strain through a fine mesh sieve and refrigerate until cold.
- Just before serving, divide the soup mixture among four bowls and add one-half cup of Champagne to each. Place a scoop of the sorbet in the soup and garnish with the remaining raspberries.
Nutrition Facts : @context http, Calories 513, UnsaturatedFat 1 gram, Carbohydrate 107 grams, Fat 2 grams, Fiber 15 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 13 milligrams, Sugar 87 grams
STRAWBERRY CHAMPAGNE SOUP
A wonderfully decadent summer cold soup to beat the heat and warm the senses. Soooo simple!
Provided by Tara Besares
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 2h10m
Yield 4
Number Of Ingredients 4
Steps:
- Place the strawberries into a blender, and sprinkle with sugar and salt. Process until smooth. Cover, and chill for 2 hours. Stir in champagne just before serving.
Nutrition Facts : Calories 162.2 calories, Carbohydrate 29 g, Fat 0.6 g, Fiber 3.9 g, Protein 1.3 g, Sodium 77.7 mg, Sugar 22.4 g
BERRIES WITH CHAMPAGNE CREAM
This recipe came from a cooking class I attended at a local department store. I first served it to my husband on Valentine's Day, but now I make it for Christmas as well. -Michele Fehring, Fishers, Indiana
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a heavy saucepan, beat egg yolks and sugar with a portable mixer until thick and lemon-colored. Gradually beat in champagne. Place the saucepan over low heat. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160°, about 5-6 minutes. , Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Press plastic wrap onto surface of custard. Refrigerate until chilled. , Fold in whipped cream. Spoon three-quarters of the champagne cream into stemmed glasses. Top with berries. Spoon remaining champagne cream over berries.
Nutrition Facts : Calories 267 calories, Fat 14g fat (7g saturated fat), Cholesterol 300mg cholesterol, Sodium 19mg sodium, Carbohydrate 27g carbohydrate (21g sugars, Fiber 4g fiber), Protein 5g protein.
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