51 champagne recipes

Classic Belgian-style truffles with cognac-spiked dark chocolate ganache centers, double-dipped in melted chocolate and rolled in cocoa powder. A fine-dining-grade petit four for celebrations.

Champagne jelly: a sparkling four-ingredient preserve with bright wine flavor and a clear, jewel-toned set. Brilliant on a cheeseboard or glazing roast chicken.

A sweet-tangy homemade champagne mustard made with just four ingredients: champagne vinegar, dry mustard, eggs, and sugar. Cooked in a double boiler until thick and silky, it's a knockout condiment for baked ham and charcuterie.

Classic champagne punch with white wine, champagne, fresh lemon juice, grated pineapple, orange liqueur, and soda water. A big-batch party punch bowl recipe for weddings, showers, and celebrations.

A bubbly champagne punch with lemonade, pineapple juice, ginger ale, and tonic water. Makes 7 quarts for a crowd. The ultimate party punch bowl recipe for celebrations.

A fizzy, citrus-bright champagne punch made with orange juice and limeade concentrates, two bottles of bubbly, and sparkling water over crushed ice. Serves 36 and comes together in 10 minutes flat.

Sautéed chicken breasts deglazed with dry champagne and finished in a silky tarragon cream sauce. Quick, elegant, and ready in under 45 minutes. Optional prosciutto-stuffed variation takes it over the top.

Virgin champagne, a fizzy, alcohol-free celebration drink made from just white grape juice concentrate and club soda. Kid-friendly bubbly for toasts, New Year's, and parties, ready in minutes.

Non-alcoholic mock champagne punch with grapefruit juice, orange juice, simple syrup, grenadine, and ginger ale. A sparkling party drink for celebrations and showers.

Orange champagne cocktail made with chilled champagne, ginger ale, and fresh orange juice, topped with floating strawberries for a bubbly brunch or party punch.

Champagne fruit bowl tosses crisp apples and seasonal fruit in fresh citrus, then gets a splash of chilled bubbly and toasted almonds right before serving. A bright, boozy brunch centerpiece that comes together in a single bowl.

Poached salmon in champagne with a chilled dill, sour cream, and Dijon mustard sauce. An elegant dinner party dish that's surprisingly simple to pull off.

Oysters au champagne is a classic French appetizer: fresh oysters poached in champagne and oyster liquor with garlic butter, plated over a bed of wilted spinach, and cloaked in a silky roux sauce.

French fish poached in champagne with onion, lemon, and thyme, finished with a silky egg yolk and champagne butter sauce. An elegant, classic technique that cooks the fillets in minutes.

Homemade sausage patties ground from beef and fatty pork, seasoned with sage, marjoram, cloves, and chopped pecans, then bound with champagne. An overnight dry in the fridge builds deep, concentrated flavor.

Thin salmon escalopes grilled in barely a minute and served in a frothy champagne and chive cream sauce. An elegant, restaurant-style dish that cooks fast yet looks dinner-party special.