Uncork a bottle of champagne to cook this light yet rich and romantic dinner. Oh and did I mention slip off those shoes, put your feet up and enjoy. I know very little about champagne other than most times if I partake of it I am guaranteed a quick buzz and a blast to the head in the morning. I found a little guide that gave me an idea of what I may like to use in these following recipes.
Champagne Tastes
The finest champagne producing regions of the world have cool, foggy summers, which result in a grape that is high in acid and low in sugar. Extra sugar must be added before corking to balance the acidity. The levels of sweetness varies.
Brut (very dry, less than 2 % sugar)
Extra Sec or extra dry (dry up to 2.5 % sugar)
Sec (slightly sweet up to 4% sugar)
Demi-sec (sweet up to 6 % sugar)
Doux (very sweet over 6%)
The last two are dessert wines.*
Most champagnes are non-vintage, made from a blend of chardonnay and pinot noir. The best among these blends are good enough for practically anybody or any occasion, but there are more to satisfy other tastes and budgets.
Blanc de blancs, made from white grapes may appeal to those with lighter tastes have a thinner body.
Rose or pink champagne can be quite good and is undeniably pretty.
Crémant, which means creaming, is made so it has less fizz and tends to be very light and delicate.
In good weather years vineyards will offer a richer, more individualized, expensive champagne. Some houses put out superlative and very expensive tête de cuvées which is made from the first and most gentle pressing of the grapes. Moët’s and Dom Pérignon are the most famous of these. Have Fun choosing.
When I saw this article featured in a vintage home magazine by M.A. Butler, I found it irresistible. With the little guide above on champagne, making a choice should be a little easier to pick one for your romantic dinner. I did change the main course to vegetarian, the original had pork tenderloin if you so choose. Enjoy your Bare foot Champagne Dinner for two!
Add a little weight on the top plate and let the excess water drain out of the tofu.
Slice the tofu into steaks and rub salt mixture onto it.
Place in a roasting pan coated with olive oil.
Roast for 30 minutes turning tofu to brown both sides.
While your tofu is roasting, cook yam in boiling water for about 12 minutes,until tender, drain, cool slightly then peel and slice it. Set aside.
In a large skillet, cook onion and fennel in hot oil, covered , till tender(about 10 minutes) stirring occasionally. Add champagne, water and bouillon.
Heat to boiling reduce heat and simmer, uncovered for 5 minutes.
Add yam, heat through.
Notes
To serve, arrange tofu steaks on plates, Spoon vegetable mixture around tenderloins. Serves 2.
Cook and stir over medium -low heat till smooth and slightly thick serve warm Refrigerate left overs.
Notes
This finishing touch makes the soufflé extremely rich it is also nice to just have that little extra left over for bringing memories of this simply beautiful meal back as you treat yourself in the future by adding it to fresh berries, bitters and cream! Just a suggestion I might add!