6 Kitchen Hacks for Champagne

Photo by: Silvia Jansen ©copyright@2012Silvia Jansen

Silvia Jansen, copyright@2012Silvia Jansen

After you pop the cork for all the showers and celebrations in your life, don’t let the leftovers fizzle! Save the extra bubbly for these innovative culinary goodies.


Give this kid favorite a grown-up spin, layered with fresh fruit and whipped cream.

Champagne Jelly Flutes
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Want to make the occasion extra special? Serve these champagne jelly flutes, floating bubbles and all.


Leftover champagne and wine can be fermented into a very special batch of vinegar. It takes a couple of months to mature, so you can be enjoying your homemade concoction by early spring.


Transform this popular bevvie into a frozen treat. Serve with fresh berries for an upscale holiday dessert.


Make a refreshing and elegant appetizer. Since fresh peaches aren’t in season, use frozen instead.

Poaching Liquid

Move over, water and broth: Champagne can also be used as a cooking liquid for fish and poultry. This brilliant recipe courtesy of PreventionRD.com also includes a creamy champagne-infused sauce.

Cake (and Frosting!)

Yes, you can bake with champagne (or in this case, its close cousin – Prosecco)! Use this sparkling vino as the liquid for a store-bought cake mix and then combine a few more splashes with powdered sugar for a spectacular glaze.

Dana Angelo White, MS, RD, ATC, is a registered dietitian, certified athletic trainer and owner of Dana White Nutrition, Inc., which specializes in culinary and sports nutrition.

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