Here we are. Arriving at the end of yet another year. Another year older, and hopefully another year wiser. For many, NYE is a melancholy event, and for others it’s just an excuse to party hard & wake up the next morning with no clue of how/where the previous year ended. Neither of those describe me. Like I said on Facebook a few days ago, my idea of the perfect NYE? In my pajamas, eating take-out or a variety of appetizers while watching The Honeymooners. Then, right before midnight, switching over to the New Year’s Rockin’ Eve just to see the ball drop while drinking some bubbly. No parties, no bar-hopping. The furthest I’ll go is out to dinner. I am just not the partying type (anymore). And of course, being the significant other of a police officer means there’s not a whole lot going on on NYE anyway; he’s usually working, even if it’s a “day off.”
So on that note, every year for New Year’s Eve, since I’m usually home, I make something fun using champagne (or rosé or prosecco…). I think since champagne is the drink of the evening, it’s only right that any desserts or meals that are served not only compliment champagne & vice versa, but include it somehow.
This year, I was at a loss until I stumbled upon something on the Food Network website that gave me the perfect excuse to buy that extra bottle of champagne:
CHAMPAGNE PARFAITS. Whaaaat. I know.
This is probably the easiest dessert you’ll ever make. I know, I know, I always say that. But this time it’s 100% true: it takes absolutely no time at all to make, about 8-10 minutes, actually. And the rest of the time it just chills out in the fridge. You can make it the night before or that morning. It tastes just like champagne… but in a jiggly form. It’s a grown-up, classier, fancier version of a Jell-O shot… no fake fruit flavor added. Add some berries (berries bring out the flavors in champagne) if you like, or a little fresh whipped cream, or just eat it plain. You probably have all, if not most, of the ingredients already. And if you don’t? They’re easy enough to get a hold of.
Plus, it just looks spectacularly beautiful.
CHAMPAGNE “JELL-O” STYLE OR CHAMPAGNE GELATIN PARFAIT (adapted from a recipe by Claire Robinson at the Food Network)
Ingredients:
- 1 bottle champagne/rose/prosecco (750 ml)
- 1/2 cup sugar
- 1/2 cup water
- 2 (1/4-ounce) packets unflavored gelatin
- 1 cup heavy cream
- 3 tablespoon’s confectioner’s sugar
- 1/2 teaspoon vanilla extract
- 1 cup raspberries or strawberries (if you prefer, it’s optional)
Directions:
- Put the champagne, 1/2 cup sugar and 1/2 cup water in a large saucepan and bring to a boil over high heat. Reduce the heat to a simmer and cook for 5 minutes to burn off some of the alcohol.
- Remove from the heat and slowly whisk in the gelatin until completely dissolved. Pour into parfait glasses, champagne glasses or a 9 x 11″ baking dish. Cool to room temperature, then refrigerate to set up for at least 4 hours.
- When you’re ready to serve the parfaits, in a large bowl, whip the cream to medium stiff peaks, adding the confectioner’s sugar slowly. Then add vanilla. Whip with a hand mixer using a whisk attachment until desired thickness, but not so much it turns to butter!
- Remove the glasses with the gelatin from the fridge. If you’ve used a baking dish, cut the gelatin into 1 by 1-inch cubes and put into parfait or champagne glasses.
- Top each with a dollop of fresh whipped cream and berries.* Then enjoy!
*Another idea is to put the berries into the room temperature mixture before refrigerating it. Then they’d be “floating” in the champagne!
I am IN NO WAY encouraging anyone to pour a steaming hot liquid into a crystal vessel or a non-heatproof glass vessel. I can’t take responsibility for anyone ruining their good crystal by pouring hot champagne Jell-O mixture into it. That said, after allowing the mixture to cool (not to room temperature, just slightly above) and warming the crystal under hot water first (and gradually), I poured it into the champagne flutes and then let it come to room temperature. Once it was cooled enough, then I transferred them to the refrigerator where they stayed until serving time. Any quick change in temperature can cause glass & crystal to crack or even simply shatter. So if you are planning on serving these in the flutes, you have a few options:
- Do as I did: heat up your gelatin mixture, and let it cool off the heat enough so that it’s not scalding hot, but just very warm. Meanwhile, let cool water, then lukewarm water, then warm water, then hot water run over your crystal champagne flutes. When they’re prepared for the hot champagne mixture, place a thin tea towel on your table or kitchen counter and place the warm flutes on it. Put a small metal spoon in each one, then you can pour the mixture into them slowly. Then remove the spoons. Allow them to cool completely and come to room temperature, then place them in the fridge for 4 hours or until it’s time for dessert. The idea is that the spoons absorb the heat, and help disperse it, and the tea towel absorbs the shock making it less likely you’ll break the flutes. I’ve had no problem with this method- but again, do it at your own risk.
- Use cheap dollar store champagne flutes or wine glasses to attempt it- if you don’t want to risk your good crystal. I’d still use the method above.
- Use disposable plastic champagne flutes from a party store. If you personalized them (either the glass or the plastic) with Sharpies, your guests could then take them home! You don’t need to prep plastic first, they should hold up just fine with the warm liquid (not boiling!)
- Use parfait glasses. Since they’re usually thicker glass, there’s really less concern with breakage. I’d still run the hot water over them first like I said in #1.
- Use a heatproof glass baking dish, let it come to room temperature, and then put it in the fridge the same way. Then simply cut it into 1″ squares once it’s ready, and place it into the flutes/wine glasses/bowls for serving. Heatproof glass doesn’t need to be heated before having boiling hot liquid poured into it, it’s just fine to use & withstands drastic temperature changes pretty damn well.
If you’re frightened, then don’t do it. Use a baking dish, and cut it to serve, or use the plastic champagne glasses. But I will say that these are my grandmother’s crystal champagne flutes from 1940, and they held up just fine with the method I explained above.
Just as with the champagne jelly, you shouldn’t use an expensive champagne for this. Any champagne will do- don’t waste your Tattinger, Perrier-Jouet or Veuve Clicquot. Because after all, don’t forget, you’re boiling it & adding sugar to it anyway. Why use something really expensive when you won’t get the full taste? I used Andre extra dry which is about $4.99 a bottle for the 750ml, and it turned out excellent. Plus, there’s more sugar in cheaper champagne as a rule, so they make a better dessert. You don’t really want a parfait that isn’t sweet. If you prefer very dry champagne that isn’t sweet for drinking, that’s fine. But in a dessert, served with whipped cream & berries? You want a little bit of sweetness.
Save the good champagne for guzzling… !
I hope you have a safe & happy end of 2012 & beginning of the year, and a healthy 2013 throughout. I’ll see you back here next year!
Should auld acquaintance be forgot,
and never brought to mind?
Should auld acquaintance be forgot,
and auld lang syne…
For auld lang syne, my dear,
for auld lang syne,
we’ll take a cup of kindness yet,
for auld lang syne.
HAPPY NEW YEAR!!!
And thanks for clarifying the use of glassware. I have some antique acid-etched stems that this would look AWESOME in, but wanted to make sure about the heat!
Happy new year to you too!
You’re very welcome, I’d hate to be responsible for anyone breaking anything valuable or sentimental. Better to write a disclaimer! Haha.
Nice respond in return of this difficulty with real
arguments and describing the whole thing about that.
Hurrah, that’s what I was exploring for, what a data!
existing here at this weblog, thanks admin of this site.
I have been reading out a few of your articles and it’s clever stuff.
I will surely bookmark your website.
Woah! I’m really enjoying the template/theme of this website.
It’s simple, yet effective. A lot of times it’s
hard to get that “perfect balance” between user friendliness and appearance.
I must say you’ve done a very good job with this. Also, the blog loads extremely quick for me on Firefox.
Outstanding Blog!
I have been surfing online more than 2 hours today,
yet I never found any interesting article like yours.
It’s pretty worth enough for me. Personally, if
all web owners and bloggers made good content as you did, the net will be much more useful than ever before.
Very nice post. I just stumbled upon your blog and wanted to say
that I’ve truly enjoyed surfing around your blog posts.
In any case I’ll be subscribing for your rss feed and I hope you write again soon!
You’re so interesting! I do not suppose I have read a
single thing like this before. So great to find someone with genuine thoughts on this subject matter.
Really.. thank you for starting this up. This website
is one thing that is needed on the web, someone with a little originality!
Hi there, I found your web site via Google even as searching for a
similar subject, your site came up, it looks great.
I’ve bookmarked it in my google bookmarks.[X-N-E-W-L-I-N-S-P-I-N-X]Hi
there, just turned into alert to your blog via Google, and located that it’s truly informative.
I’m going to watch out for brussels. I will appreciate for those who proceed this
in future. Many folks will probably be benefited out of your writing.
Cheers!
Why viewers still make use of to read news papers when in this technological world
the whole thing is available on net?
I became honored to get a call from a friend when he discovered the important points shared on your own site.
Reading through your blog write-up is a real amazing experience.
Thanks again for taking into account readers just like
me, and I wish you the best of success as being a
professional in this topic.
Hello, you used to write great, but the last several posts have been kinda boring…
I miss your tremendous writings. Past few posts are just a
little bit out of track! come on!
These are really wonderful ideas in about blogging.
You have touched some pleasant things here. Any way keep up wrinting.
Howdy just wanted to give you a quick heads
up. The text in your article seem to be running off the screen in Ie.
I’m not sure if this is a format issue or something
to do with web browser compatibility but I thought
I’d post to let you know. The design look great though! Hope you get the issue fixed
soon. Many thanks
Incredible quest there. What happened after?
Good luck!
My spouse and I stumbled over here different page and thought I might as well check things out.
I like what I see so now i am following you. Look forward to exploring your web page repeatedly.
If you wish for to grow your familiarity just
keep visiting this web site and be updated with the
most recent information posted here.
Asimismo sería conveniente revisar en el portfolio del partner si existen ejemplos de cada tipo y, en el caso de escoger una app
generada, probar los ejemplos del portfolio para revisar su acabado.
Hello! I could have sworn I’ve been to this site before but after reading through some
of the post I realized it’s new to me. Anyways, I’m
definitely delighted I found it and I’ll be bookmarking and checking
back frequently!
My partner and I stumbled over here coming from a different page and thought I might
check things out. I like what I see so now i’m following you.
Look forward to exploring your web page yet again.