Champagne. Nothing says “Happy New Year” like the sound of a cork popping from a a big bottle of bubbly.

But movies and TV would have you believe that opening a bottle of Champagne means the cork should ricochet around the room while the precious wine gushes out of the bottle like a waterfall.

That’s just a waste of good (and usually expensive) Champers (not to mention a tad bit dangerous)!

If you plan to welcome the New Year with a glass of Champagne (or sparkling wine), make sure you know how to open the bottle so you don’t spill a drop!

Here’s how to chill and open a bottle of Champagne:

1. Chill the sealed bottle in a bucket of ice and water for 30 to 45-minutes before you’re ready to open and serve it. If you have more time, refrigerate it for 2 to 3 hours. The folks at Dom Perignon recommend serving the Champagne at about 54°F.
2. To open the bottle, keep the palm of your hand flat over the top of the bottle and remove the foil and wire cage.
3. Hold the bottle at a 45-degree angle away from you (and your otherwise terrified guests) and press your palm flat on the cork.
4. With your hand on the bottleneck, twist the bottle, NOT THE CORK, until the cork starts to loosen.
5. Gently ease the cork from the bottle. The cork should come out with a sigh not a bang!

Perfect! That’s how you open a bottle of Champagne! Now serve the wine in tall and narrow flutes or the old-school, wider shaped coupes (like the two in the photo).

And, while you’re sipping your Champagne, ask your guests: How many bubbles are contained in average bottle of Champagne?

The answer? Forty-nine million!

Have a safe and happy New Year celebration!

I’m getting ready to go on holiday in a few weeks so I’ve been eating a lot of fresh greens and raw veggies to shed this extra layer of warmth that somehow glommed onto me this winter.

I’ve been topping my salads with freshly squeezed lemon, but sometimes your mouth craves a little more excitement.

This vinaigrette is deliciously easy, versatile and light enough for tiny baby greens… but it goes perfectly with romaine, iceberg and spinach salads. Another idea: I pour this vinaigrette over all kinds of vegetables before I roast them in the oven. I’ve even used it instead of mayonnaise in chicken salads! Here’s how to make the  best vinaigrette ever… an easy recipe that everyone should have in their back pocket!

 

Put down that bottle of Mint Jelly… those lamb chops are screaming for something much sexier: Mint Chimichurri.

C’mon, you know what chimichurri is, right? It’s that tangy, garlic-infused parsley-based sauce-like condiment that is a must-have on every table in Argentina. For a split second a few years back, chimichurri was the darling of every chef and on every menu in every restaurant everywhere.

Okay, I’m exaggerating a little. But, I’ve just made standard chimichurri a bit more interesting by substituting fresh mint for the parsley to create an easy to make Mint Chimichurri. The mint brings a sunny, spring-like freshness to this sauce while still keeping the heat. And, yes, it IS gluten-free!

Double this Easy Mint Chimichurri recipe because, once you taste it, you’re going to want to slather it on everything from scrambled eggs, to hamburgers to roasted asparagus!

And if you need help with the lamb chops, here’s my recipe for Roasted Rack of Lamb.

 

Here’s a lovely little appetizer that you’re going to want to bookmark: Chicken Marsala Meatballs.

These tasty little bites are made with deliciously nutty Parmesan cheese and ground chicken, so they stay moist. Marsala wine is a fortified wine from Sicily that gives food, especially sauces, a light sweetness with hints of tamarind and vanilla, and overall deepens the flavor of the dish.

I made Chicken Marsala Meatballs as an appetizer, but you can serve them with the rich wine sauce as a main course over rice or pasta.

Here’s the tutorial… the printable recipe follows!

 

Chicken Marsala Meatballs

1. Gather your ingredients: 1 cup finely grated Parmesan cheese, divided; ¼ cup finely chopped parsley; 1 pound ground chicken (I used thigh meat); ½ cup breadcrumbs; 2 cloves finely chopped garlic; 1 tablespoon Italian seasoning; 1 teaspoon salt; ½ teaspoon freshly ground black pepper; 1 egg; 1 tablespoon butter; 2 tablespoons olive oil; ¼ cup chicken broth; ¼ cup Marsala wine.

 

2. Finely grate the Parmesan cheese. Place ½ cup on a plate; set aside remaining ¼ cup. 

 

3. Finely chop the parsley; set aside.

 

 

4. Place the ground chicken, breadcrumbs, garlic, Italian seasoning, salt, black pepper and egg in a large mixing bowl. Blend with your hands or a spoon until well incorporated.

 

5. Form into 1-inch balls.

 

 

6. Roll each chicken meatball in the Parmesan cheese on the plate; set aside.

 

 

7. Heat butter and oil in a large skillet on medium heat for 1 to 2 minutes. Add meatballs and cook 3 to 4 minutes, stirring often until lightly browned on all sides.

 

8. Add chicken broth and Marsala wine. Cover and cook for 8 to 10 minutes or until cooked through. 

 

9. Remove from pan and top with remaining cheese and parsley. Serve immediately.

 

I shared this recipe On the Monday Handmade Linkup Party... Come over and take a look!