Since we’ve returned home from our wedding and honeymoon, we’ve been unpacking, trying to get our apartment into pre-wedding shape, and more than anything I’ve been trying to get back into the kitchen. It feels like in the weeks leading up to the wedding we did more take-out and restaurant meals than we normally do, probably just because there were so many other things that “needed” to get done that took time away from the kitchen. Now that there are no bows to be tied, invitations to go out, favors to assemble, etc., I have no excuse not to spend more time in the kitchen. Since we’ve almost unpacked all of our generous wedding gifts (mostly kitchen-related!), I felt there was no better time than the present to make something tasty—and so I created a meal that took advantage of the leftover stash of wedding champagne!
Menu
Cranberry Vanilla Mimosas
Roasted beet salad with lemon-shallot vinaigrette and goat cheese (inspired by this recipe)
Champagne-sage risotto with pan-seared sea scallops (based off of this recipe)
One of the few things that went “wrong” at our wedding was the fact that the copious amounts of champagne we purchased were only served during the toast! We have several cases left over and I'm looking forward to having a bottle on hand any time there is any little reason to celebrate. Like a Tuesday night. Why not?
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| See all that leftover champagne in the background? |
Since we needed to use champagne in the risotto anyway, I decided to kill two birds with one stone—make a drink with champagne AND vanilla beans (for another post, but our wedding favors were bottles of homemade vanilla extract. We had some beans left over, too!) The cranberry vanilla mimosa were light, refreshing and flavorful. A lovely accompaniment to the rest of the meal.
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| Cranberry Vanilla Mimosas |
Now for the salad. I always hated beets growing up…even though I had never had one. It was just something I knew I would not like. I finally had one for the first time, perfectly roasted and accompanied by goat cheese. I fell in love. This beet and goat cheese salad is healthy, delicious, and beautiful to present!
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| Beet and Goat Cheese Salad |
The
risotto recipe I found on Epicurious using champagne instead of wine interested me, but having made many risottos in the past, the ingredient list and methods looked a little bland to me. I punched up the recipe with some sage, shallots, garlic and bacon. The resulting risotto was rich and creamy—the perfect bed for succulent, pan-seared sea scallops.
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| Champagne Risotto with Scallops |
And now for the recipes. Enjoy!
Cranberry Vanilla Mimosas (From
Epicurious)
• Cranberry juice, chilled
• Ice cubes
• 1 vanilla bean
• Sparkling wine or champagne
• Garnish (optional): sugar and halved vanilla beans
Combine a cup of chilled cranberry juice and several ice cubes in a cocktail shaker. Scrape in the seeds from vanilla bean. Shake well. Strain into Champagne glasses, filling only halfway. Top off the drinks with sparkling wine. Garnish with split vanilla bean.
Beet and Goat Cheese Salad (Adapted from
Epicurious) (serves 2-3)
• 3 large red beets
• 1/4 cup minced shallot
• 2 tablespoons fresh lemon juice
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup olive oil
• Soft mild goat cheese
• 3 tablespoons toasted walnuts coarsely chopped
• Clover sprouts to garnish
Preheat oven to 425°F.
Wrap beets tightly in double layers of foil and roast in middle of oven until tender, 1 to 1 1/2 hours. Unwrap beets. While beets are cooling, whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a stream, whisking. I did this all in the food processor for a smoother dressing.
When beets are cool enough to handle, slip off and discard skins. Cut beets into 1/4-inch dice and add dressing enough to lightly coat beets.
In a small ramekin or soufflé dish, layer beets and goat cheese, in five layers, beginning and ending with beets. When ready to serve, place salad place on top of soufflé dish or ramekin, and gently turn over and tap to get salad onto place. Drizzle each plate with leftover dressing and scatter with some walnuts. Top the salad with clover sprouts and serve.
Champagne Risotto with Pan-Seared Sea Scallops (Adapted from
Epicurious) (serves 2)
• 2 tablespoons (1/4 stick) butter, divided
• 2 teaspoons olive oil, divided
• 2 slices bacon or pancetta, chopped
• 1/4 cup chopped shallots
• 1 garlic clove, pressed
• 4 large leaves of sage, chopped
• 2/3 cup arborio rice or medium-grain white rice
• 1 cup dry Champagne
• 1 14 1/2-ounce can (or more chicken broth
• 1/4 cup freshly grated Parmesan cheese
• 1/2 pound bay scallops, patted dry and seasoned with salt and pepper
• Salt and pepper to taste
• Clover sprouts to garnish
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| Ingredients |
Melt 1 tbsp butter and 1 tsp oil in heavy medium saucepan over medium heat. Add chopped bacon and sauté until crispy. Remove the bacon with a slotted spoon and reserve for later. Add shallots; sauté 1 minute. Add garlic and sage and sauté for another minute. Add rice; sauté 2 minutes. Add Champagne; simmer until almost all liquid evaporates, stirring often, about 2 minutes. Add brother slowly, letting the rice absorb each ladleful before adding the next.; simmer until rice is almost tender, stirring often, about 15 minutes. Continue to cook until the rice is tender but still firm to bite and mixture is creamy, adding more broth if too thick and stirring often.
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| Arborio rice covered in deliciousness. |
Meanwhile, heat remaining butter and oil in a skillet on medium high heat and pan-sear scallops. Cook scallops until lightly browned and crisp on each side, approximately 7-10 minutes per side.
Stir in parmesan into risotto and season with salt and pepper. Serve scallops over risotto and garnish with clover sprouts.
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| Dinner! |
