94 champagne recipes

Roman Punch made with lemon sherbet, rum, and iced champagne blended into a slushy, drinkable cocktail. A classic Victorian-era party punch with just 3 ingredients.

Kalte Ente, a classic German wine punch made with chilled Moselle wine, champagne, lemon, and sugar. An elegant, refreshing punch served ice-cold in a glass bowl.

Try this decorative and delicious dish that is perfect for entertaining guests at your next dinner party.

A layered French terrine of pureed ground chicken, carrot batons, green beans, and black olives baked in a water bath until firm and sliceable. Elegant charcuterie-board worthy fare with a champagne finish.

Lavender jelly made with champagne, apple juice, creme de cassis, and fresh lavender flowers set with gelatin. An elegant, fragrant dessert jelly with a pale purple hue.

Garlic prawns sauteed in butter with shallots, then simmered in champagne and fresh lemon juice with dill. An elegant 20-minute seafood dinner served over rice or pasta.

Pickled Zante grapes (Champagne grapes) in a sweet champagne vinegar brine with allspice. Cocktail garnish and cheese-board jewel that keeps for months.

Sparkling fruit smoothies blend yogurt, fresh fruit, and a pinch of nutmeg, topped with champagne, sparkling water, or ginger ale. A fizzy brunch drink ready in minutes.

Three classic venison sauces: a sharp champagne vinegar sauce, a sweet currant jelly and wine sauce, and a rich pan gravy with walnut pickle. Also pairs with hare or mutton.

This recipe was a wonderful mix of fruity flavors that were not too sweet. I love mango and these are very very good!

Instead of going to a fancy restaurant, make this dish at home and add some sophistication to your kitchen.

Field greens salad with seared shrimp, fresh corn, and a homemade ginger dressing made with pressed ginger juice and champagne vinegar. A light, elegant main-course salad.

Refreshing chilled strawberry ginger soup with fresh berries and spicy warmth. Elegant cold fruit soup perfect for summer entertaining or light dessert.

Sugar-glazed beet julienne served on a warm onion vinaigrette with champagne vinegar and olive oil. A refined microwave-cooked beet side dish with elegant plating.

Luxurious garlic soup made with 40 cloves of garlic and dry champagne, topped with toasted French bread and bubbly melted Gruyere. French onion soup's bolder cousin.

Oyster and brie soup, a luxurious New Orleans-style chowder with plump oysters, melted Brie cheese, and a champagne-sherry finish. Restaurant-elegant starter for celebration dinners.