First, save the bubbles. If you don’t already have one, invest in a champagne stopper (about $3 to $6 at amazon.com, crateandbarrel.com, and other places). It creates a tight seal over the bottle to preserve the bubbles for about a day or two.
Cook with it. Use it as a replacement for white wine in recipes. I used up my remains in a shrimp risotto—delicious! You can also toss it into any poaching liquid for fish, boneless chicken breasts, or even fresh fruit, like pears. Or add a splash to scrambled eggs or hollandaise sauce to add a bit more flavor.
Use it in salad dressings. Even if you have a few drops leftover, don’t chuck them out. Use it to replace the vinegar in your favorite vinaigrette. Add some chopped herbs, like tarragon, for salad greens. Or hold the herbs, and toss the champagne vinaigrette on sliced fruit (strawberries, thawed frozen peaches) or a fruit salad.
Bake with it. Hit the web for recipes using champagne. I found a number of recipes for strawberry champagne cake—some that made the cake from scratch and others that used a cake mix, subbing the water called for with champagne.
Drink it. As long as it still has bubbles, you can drink it straight or in a Mimosa with OJ or Bellini with peach purée. Also check out Drinksmixer.com for other champagne cocktail recipes.Cheers and Happy New Year!