Black Tie Beverage Service
 Champagne For Lovers
Champagne should be kept in a cool, dark place away from heat, light, vibrations and severe changes in temperature. Champagne is ready for consumption when available in the market. It is perfectly acceptable to cellar wine for several years.
Chill champagne well, before serving. Do not allow it to freeze. Place the bottle in a bucket filled with ice and water for 30 to 40 minutes, or the refrigerator for several hours.
The pressure in a bottle of Champagne is about ninety pounds per square inch. Slant the bottle at a 45 degree angle away from yourself, guests, and anything breakable. Put a thumb on the cork, untwist and loosen the wire muzzle. Grasp the cork firmly, twist the bottle slowly and let the pressure help push out the cork.
Champagne is best served at a temperature of 42 to 47 degrees F. The bubbles will rise continuously. Pour a small quanity of wine into each glass and allow it to settle, then fill each glass two-thirds full.
For a Champagne aperitif allow one bottle for every three, or four guests. With a meal, allow one botttle for every two, or three. Toasting takes one bottle for six to ten people.
Preheat oven to 425 degrees. Trim corners off slices of cake to conform to a rounded scoop of ice cream. Arrange slices of cake on a platter and pour 3 tablespoons of Champagne over each. Set aside and allow cake to absorb champagne. In a large mixing bowl, beat egg whites with an electric beater. When they have risen well, gradually add salt, sugar and vanilla extract and continue beating until a stiff meringue has formed. Put into a pastry tube to decorate. With a spatula arrange soaked slices of cake spaciously on a large cookie sheet. Top each cake slice with one scoop of solidly frozen ice cream. Drizzle with Armagan Cognac over each scoop of ice cream. With pastry tube, start where the cake meets the ice cream and go round and round the ice cream until totally covered by 1/2 to 3/4 inch layer of meringue. IMPORTANT: no ice cream should be exposed to air. The finished shape will be rounded pyramid. Slide into pre-heated HOT oven and bake for 3-4 minutes until edges of meringue are golden. Remove from oven and sprinkle with powdered sugar. With spatula, place onto dessert dishes and serve immediately. Serves 4.
In a saucepan over medium heat, warm 3/4 cup pear brandy with 2-inch piece of ginger, peeled and sliced very thin. Refrigerate until cold. Mix
Ingredients
Instructions To make Champagne Vinaigrette, whisk the oil, vinegar, and Champagne together. Season to taste with salt and pepper and add the sugar if needed to round out the flavor. Yield: 1-1/2 cups, enough for 6 to 8 salads
Ingredients
Instructions In a bowl combine the triple sec, the brandy, the Chambord, and the pineapple juice and chill the mixture, covered, for at least 4 hours or overnight. In a large punch bowl combine the triple sec mixture, the ginger ale, and the Champagne and add ice cubes. Yield: about 16 cups Copyright © 2000 Black Tie Beverage Service. All rights reserved. This article may be reprinted with the following attachment and copyright notice: Black Tie Beverage Service is a mobile bartending and beverage service. We cater to weddings, banquets, film industry, business functions, and private home parties in the Vancouver, BC area. If you would like to contact us you can email: inquire@blacktiebar.com or visit our website at http://www.blacktiebar.com
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