WHAT IS CHAMPAGNE MUSTARD RECIPES
CHAMPAGNE CUPCAKES RECIPE | ALLRECIPES
Champagne + cupcakes= DELICIOUS! Optional: tint the cupcakes and frosting with your desired shade of food coloring.
Provided by Saundra Wilson Pitt
Categories Wedding Cakes
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 2 dozen cupcakes
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spray 24 muffin cups with cooking spray.
- Mix cake mix and 1 1/4 cup Champagne in a large mixing bowl; stir in vegetable oil and eggs. Beat batter with an electric mixer on medium speed for 2 minutes.
- Pour batter into the prepared muffin cups, filling them 3/4 full.
- Bake cupcakes in the preheated oven until a toothpick inserted into the middle of a cupcake comes out clean, about 20 minutes.
- Cool cupcakes in pans for 10 minutes before removing to finish cooling, about 30 more minutes.
- Mix butter, 1 cup confectioners' sugar, 1/4 cup Champagne, and vanilla extract in a bowl. Stir in remaining confectioners' sugar, 1 cup at a time, until frosting is smooth and creamy. Spread on cooled cupcakes.
Nutrition Facts : Calories 255.5 calories, CarbohydrateContent 37.9 g, CholesterolContent 33.4 mg, FatContent 9.9 g, FiberContent 0.2 g, ProteinContent 1.8 g, SaturatedFatContent 3.4 g, SodiumContent 178.4 mg, SugarContent 32.3 g
CHAMPAGNE VINAIGRETTE RECIPE | EPICURIOUS
A classic Champagne Vinaigrette recipe
Provided by Pat Neely
Yield Makes 3/4 cup
Number Of Ingredients 9
Steps:
- Whisk together the garlic, mustard, vinegar, lemon juice, honey, hot sauce, salt, and pepper in a large bowl. Slowly whisk in the olive oil until the dressing is emulsified. Alternatively, you can combine all the ingredients in a blender or a food processor and puré until smooth.
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- In bowl, whisk vinegar, honey and mustard. Gradually add oil and whisk until emulsified. Season with salt & pepper.
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- Cook the pasta in a large pot of boiling salted water until al dente; drain. Meanwhile, heat the olive oil in a large, deep skillet. Add the sausage meat and brown over moderately high heat, about 5 minutes. Add the wine and simmer, scraping up the browned bits from the bottom, until reduced by half, about 5 minutes. Add the cream, mustard and crushed red pepper and simmer for 2 minutes. Remove the skillet from the heat, add the pasta and basil and toss to coat. Serve at once.
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- In a small bowl, whisk all ingredients. Refrigerate until serving.
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- In a small bowl or glass jar, add all the ingredients except the olive oil. Mix well, then slowly drizzle in the olive oil to combine. Refrigerate until ready to use.
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- Toss the salad with vinaigrette and season with additional salt and pepper as needed.
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CHAMPAGNE VINAIGRETTE RECIPE | EPICURIOUS
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- Whisk together the garlic, mustard, vinegar, lemon juice, honey, hot sauce, salt, and pepper in a large bowl. Slowly whisk in the olive oil until the dressing is emulsified. Alternatively, you can combine all the ingredients in a blender or a food processor and puré until smooth.
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- In bowl, whisk vinegar, honey and mustard. Gradually add oil and whisk until emulsified. Season with salt & pepper.
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- When you’re ready to use the pickled mustard seeds, scoop them from the brine, straining off any excess liquid.
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- In a small bowl, whisk all ingredients. Refrigerate until serving.
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CHERCHIES CHAMPAGNE MUSTARD
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May 21, 2020 · Champagne vinegar. After all, it's the ingredient that sets this dressing apart from other vinaigrettes! Yes, you can substitute white wine vinegar and your dressing will still be tasty. But it won't be quite the same. Dijon mustard…
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From terrapinridge.com
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