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Champagne, Prime Rib and Caviar Recipes

New Year is the time for celebration. And the jubilations increases in many fold if it is accompanied with good foods. Here are some fabulous mouth watering Champagne, Prime rib and Cavier recipes that will surely add extra flair to your new year dinner and party. These recipes are very easy to make. And if you like these recipes then please feel free to share them with your friends and loved ones. And have a very successful New Year!

New Year Recipes

Champagne Recipes

a) Baked Ham in Champagne Recipe

Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours, 20 minutes

Ingredients:

  • 1 boneless ham
  • 1 box light brown sugar
  • 2 bottles extra dry champagne
  • 3 Tablespoons honey
  • 1-1/2 teaspoons ground ginger
  • 1-1/2 teaspoons dry mustard

Preparation:-Baked Ham in  Champagne

  • Score ham and place ham on a rack in a baking pan.
  • Cover the top with 1 cup brown sugar.
  • Pour over 1 bottle champagne over ham.
  • Bake at 325 degrees F for 2 hours.
  • Combine remaining bottle champagne, remaining brown sugar, honey, ginger, and mustard.
  • Bring to rolling boil in saucepan.
  • Lower heat and simmer while basting ham every 15 minutes until it is done.
  • If desired, Garnish with pineapple slices and spiced apples.

    Yield: 15 to 20 servings

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b) Champagne Kraut Recipe

Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour, 5 minutes

Ingredients:-

  • 1 pound sauerkraut
  • 1/2 fresh pineapple
  • 1 Tablespoon honey
  • 1 piccolo champagne (split or 1/2 bottle)
  • Cayenne pepper

Preparation:-

  • Drain sauerkraut before putting it in an open pot with water to barely cover.
  • Simmer for 15 minutes.
  • Add pineapple which has been diced and bring to a boil.
  • After 3 minutes reduce heat, and add honey, and simmer for 20 minutes.
  • Stir occasionally when required.
  • Add champagne, stir lightly, and keep at a low simmer for 15 minutes.

    Yield: 6 servings

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c. Champagne Melon Peach Soup Recipe:

Prep Time: 20 minutes
Total Time: 20 minutes

Ingredients:

  • 1 ripe cantaloupe
  • 2-1/2 pounds frozen peaches, lightly sweetened
  • 1/2 bottle champagne
  • Fresh mint
Champagne Melon Peach Soup Recipe Preparation:

Remove meat from the melon and puree in a blender with peaches. Chill this mixture well.

When you serve, fill champagne glasses 2/3 full with chilled fruit puree and top with champagne. Garnish with a sprig of fresh mint.

Yield: 12 to 16 servings

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d) Champagne Punch:

Prep Time: 10 minutes
Total Time: 10 minutes

Ingredients:
  • 1 cup triple Sec
  • 1 cup brandy
  • 1/2 cup Chambord
  • 2 cups unsweetened pineapple juice
  • 1 quart chilled ginger ale
  • 2 chilled (750-ml) bottles dry Champagne
Champagne Punch

Preparation:
In a bowl combine the triple Sec, the brandy, the Chambord, and the pineapple juice and chill the mixture. And cover them for at least 4 hours or overnight.

In a large punch bowl, combine the triple Sec mixture, the ginger ale, and the Champagne and add ice cubes.

Yield: about 16 cups

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e. Seafood Brochettes with Tomato-Basil Champagne Sauce :

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients:

  • 16 extra-jumbo shrimp (16 to 20 per pound), shelled and deveined
  • 16 small sea scallops (1-1/4 to 1-1/2 inch wide; 3/4 to 1 pound total) rinsed
  • 1 small onion, thinly sliced
  • 6 tablespoons butter or margarine
  • 1 teaspoon minced fresh thyme leaves or 1/2 teaspoon dry thyme leaves
  • 1/8 teaspoon ground turmeric
  • 1/8 teaspoon ground white pepper
  • 1/2 cup dry champagne or dry white wine
  • 2 teaspoons fine dry bread crumbs
  • 2 large firm-ripe tomatoes, cored and cut into 3/4-inch-wide wedges
  • 1/2 cup lightly packed fresh basil leaves or 2 tablespoons dry basil
  • 1/2 teaspoon sugar
  • 2 cloves garlic, minced
  • Salt
  • Basil sprigs (optional)
Seafood Brochettes with Tomato-Basil Champagne  Sauce

Preparation:
Insert an 8- to-12 inch skewer through the tail of a shrimp.
Next, slide a scallop on skewer so it lies flat.
Let the shrimp curve around the scallop and skewer the head end.
Repeat with remaining shrimp and scallops, putting 3 or 4 pairs on a Seafoodkewer. Scatter onion evenly over a 10- by 15-inch baking or broiler pan. Set skewers on top of onion. Melt 2 tablespoons of the butter. Mix the melted butter, thyme, turmeric, and white pepper. Brush tops of shrimp and scallops with half of the butter mixture. Pour the champagne into pan.
Broil 4 inches from heat until tops of shrimp are pink, 4 to 5 minutes. Turn brochettes over and brush with remaining butter mixture. Sprinkle seafood evenly with bread crumbs. Continue broiling until seafood is golden on top and white in thickest part (cut to test) for about 4 to 6 minutes. Set brochettes aside and keep warm. Pour pan juices through a fine strainer into a 10- to 12-inch frying pan and discard onion. Add tomato wedges, basil, sugar, and garlic. Cook on high heat, turning tomatoes gently and occasionally, until hot, about 1 minute. Reduce heat to medium and add remaining 4 tablespoons butter, stirring constantly to incorporate it into the sauce. Add salt to taste. Spoon sauce and tomatoes onto a serving platter or 4 or 5 dinner plates. Set brochettes on the sauce. Garnish with basil sprigs.
Yield: 4 or 5 servings

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Prime Rib Recipes

a) Cajun Prime Rib :

Ingredients:
4 Pounds Prime rib roast (10-1/2 lbs)
1/4 Cup Black pepper
1/4 Cup Garlic powder
1/4 Cup Salt
2 Each Onions, thinly sliced
SEASONING MIX (OPTIONAL)
1 Tablespoon Plus 1 tsp, salt
1 Tablespoon Plus 2 tsp, white pepper
1 Tablespoon Plus 2 tsp, fennel seeds
1 Tablespoon Plus 3/4 tsp, black pepper
2 1/2 Teaspoons Dry mustard
2 1/2 Teaspoons Ground cayenne pepper

Cajun Prime Rib

Preparation:
Remove fat cap off top of meat which also butcher can do for you and save.
Place the roast, standing on the rib bones, in a very large roasting pan.
Then with a knife make several dozen punctures through the silver skin so that Seasoning can permeate meat. Pour a very generous, even layer of black pepper Over the top of the meat (the pepper should completely cover it).
Repeat with the garlic powder, then the salt, totally covering the preceding layer.
Carefully arrange the onions in an even layer on top so as not to knock off the seasoning. Place the fat cap back on top. Refrigerate 24 hours. Bake Ribs in a 550F oven until the fat is dark brown and crispy on top for about 35 Minutes.
Remove from oven and cool slightly. Refrigerate until well chilled, about 3 Hours. (This is done so the juices will solidify and the steaks can be cooked Rare.) Remove fat cap and discard. With the blade of a large knife, scrape Off the onions and as much of the seasonings as possible and discard. Then With a long knife, slice between ribs into 6 steaks (4 will have bones).
Trim the cooked surface of meat from the 2 pieces that were on the outside of the Roast. Season and cook in your favorite way for steaks.
TO BLACKEN THE STEAKS: - Combine the ingredients of the seasoning mix thoroughly in a small Bowl. You will have about 8 tablespoons. Sprinkle the steaks generously and evenly on both sides with the mix. Using about 4 teaspoons on each steak and pressing it with your hands. Heat a cast iron skillet over very high heat Until it is beyond the smoking stage and you see white ash on the skillet bottom for at least 10 minutes. (The skillet cannot be too hot for this method.)
Place one steak in the hot skillet (cook only one side at a time) and cook over a very high heat until the underside starts to develop a heavy and black Crust for about 2 to 3 minutes. Turn the steak over and cook until the underside is crusted like the first, now about 2 to 3 minutes more. Repeat with the Remaining steaks. Serve each steak while piping hot.

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b) Prime Rib Roast Recipe :

Prep Time: 2 hours, 10 minutes
Cook Time: 1 hour, 25 minutes
Total Time: 3 hours, 35 minutes

Ingredients:

  • 1 three-rib prime-rib roast, first cut, trimmed and tied
  • 1 Tablespoon freshly ground pepper
  • 2 Tablespoons coarse salt
  • 3 short ribs, tied
  • 1-1/2 cups dry red wine
Prime Rib Roast  Recipe

Preparation:
Firstly, roast must be left at room temperature for about two hours before being placed in the oven.
Place oven rack on lower level and heat oven to 450 degrees F.
Rub roast all over with salt and pepper and transfer it to heavy 13-by-16-inch metal roasting pan.
Arrange fat side up.
Place short ribs in pan. (A nonstick pan will yield fewer cooked-on bits for flavorful juices) .
Cook for 20 minutes.
Now Reduce oven to 325 degrees F and continue cooking until instant-read thermometer inserted in thickest end of roast (not touching a bone) reaches 115 degrees F. It will take about 1 hour and 25 minutes.
If it hasn't, return to oven; check temperature at 10-minute intervals.
Transfer roast to platter and set aside in warm spot for juices to collect. (As the roast rests, temperature will increase about 10 degrees.)
Do not tent, or crust will get soggy, Adjust oven to 425 degrees.
Pour fat and all drippings out of pan into a fat separator, and set aside.
Place roasting pan over medium-high heat. Pour red wine into pan; scrape bottom with wooden spoon, scooping up crispy bits to deglaze pan.
Cook until reduced by half , for 5 to 8 minutes.
Place a fine sieve in medium heatproof bowl. Pour juices into strainer. Using wooden spoon.
Discard solids after pressing down on solids to extract juices.
Cover bowl tightly and keep it warm by placing in barely simmering saucepan with 1 inch water. Reserve pan drippings for Yorkshire Pudding.

Yield: 6 to 8 servings

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c) Perfect Prime Rib Recipe :

Ingredients:

  • 1 (4-rib) beef rib roast, chine bone removed, about 7-1/2 pounds
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 cup dairy sour cream
  • 2 tablespoons grated fresh horseradish root or prepared horseradish
  • 2 teaspoons chopped shallots
  • 1 teaspoon white balsamic or white-wine vinegar
Perfect Prime Rib Recipe

Preparation:
1. Arrange oven rack in lower third of oven. Heat oven to 325 degree F.
2. Trim beef rib roast of excess fat, leaving a thin layer. Rub the roast with salt, pepper and thyme. Arrange roast, rib bones down, in large shallow roasting pan. (Do not add water or cover pan.) Insert an ovenproof-dial meat thermometer so tip is centered in thickest part of rib roast, not resting in fat or touching the bone. (This thermometer will remain in the roast during the entire roasting time.)
3. Roast about 2 hours 15 minutes or until the meat thermometer registers 140 degree F. (If you're using an instant-read thermometer, insert the metal shaft into the thickest part of the roast, at least 2 inches into the meat. Let stand 20 seconds.)
4. Transfer roast to a carving board and tent loosely with foil. Let stand 15 minutes. (The temperature will continue to rise 5 to 10 degrees to reach 145 degrees F.)
5. Meanwhile, for the Horseradish Cream, combine sour cream, horseradish, shallots and vinegar in small bowl. Refrigerate until ready to serve.
6. To carve, stand the roast on its largest side. You may need to trim that end to ensure that the roast lies flat on the cutting board. To carve the first slice, insert a meat fork below the top rib, and make a horizontal cut to the rib bone, along the "face" of the roast. Then cut along the rib bone with the tip of the knife to release the slice from the bone. Slide the knife back under the slice, steady it with the fork, and lift it onto a platter. Repeat this process with each slice, and serve with Horseradish Cream. Makes 10 servings.

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d) LHJ Prime Rib With Horseradish Cream :

Preparation:
1. Arrange oven rack in lower third of oven. Heat oven to 325 degree F.
LHJ Prime Rib With Horseradish Cream 2. Trim beef rib roast which contains excess fat, leaving a thin layer. Rub the roast with salt, pepper and thyme. Arrange roast, rib bones down, in large shallow roasting pan. (Do not add water or cover pan.) Insert an ovenproof-dial meat thermometer so tip is centered in thickest part of rib roast, not resting in fat or touching the bone. (This thermometer will remain in the roast during the entire roasting time.)
3. Roast for about 2 hours 15 minutes or until the meat thermometer registers 140 degree F. (If you are using an instant-read thermometer, insert the metal shaft into the thickest part of the roast, at least 2 inches into the meat. Let stand 20 seconds.)
4. Transfer roast to a carving board and tent loosely with a foil. Let stand 15 minutes. (The temperature will continue to rise 5 to 10 degrees to reach 145 degrees F.)
5. Meanwhile, for the Horseradish Cream, combine sour cream, horseradish, shallots and vinegar in small bowl. Refrigerate until ready to serve.
6. To carve, stand the roast on its largest side. You may need to trim that end to ensure that the roast lies flat on the cutting board. To carve the first slice, insert a meat fork below the top rib, and make a horizontal cut to the rib bone, along the "face" of the roast. Then cut along the rib bone with the tip of the knife to release the slice from the bone. Slide the knife back under the slice, steady it with the fork, and lift it onto a platter. Repeat this process with each slice, and serve with Horseradish Cream. Makes 10 servings.

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Caviar Recipes

a) Creamy Caviar Spread :

Prep Time: 2 hours, 15 minutes
Total Time: 2 hours, 15 minutes

Ingredients:

  • 3 (8-ounce) packages cream cheese, at room temperature
  • 1-1/2 cups (12-ounces) sour cream, divided use
  • 1/2 medium sweet onion, minced
  • 2 Tablespoons chopped chives
  • 3-1/2 ounces black lumpfish caviar
  • Salt and freshly ground pepper to taste
  • 2 hard-boiled eggs, grated
  • 1/2 cup fresh parsley, finely minced
  • Toast points, crackers, and trimmed raw vegetables
Creamy Caviar  Spread

Preparation:
With an electric mixer on low speed, beat the cream cheese until it gets smooth. Mix and get combined completely, 1 cup of sour cream (reserving remaining 1/2 cup for later use), sweet onions, chives, salt, and pepper. Gently fold in the caviar.

Mound the mixture on a decorative serving plate and cover evenly with the remaining 1/2 cup of sour cream. Sprinkle with grated hard-boiling eggs and parsley.

Refrigerate for 2 to 3 hours. Serve with toast points, crackers, and raw vegetables.

Yield: 8 to 12 servings

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b) Cucumber Caviar Oysters :

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients:

  • 1 bottle (3 to 4 ounces) whole black peppercorns
  • 1 box kosher salt
  • 8 ounces seaweed
  • 24 small oysters, shells scrubbed
  • 1 seedless cucumber, peeled and cut into small dice
  • 4 ounces (1 stick or 8 Tablespoons) cold sweet butter, cut into 1 Tablespoon squares, divided use
  • Salt and pepper
  • 1/2 lemon
  • 3 large shallots, minced
  • 3/4 cup dry white wine
  • 1-1/2 ounces Osetra caviar
Cucumber Caviar Oysters

Preparation:
Whisk together peppercorns and Salt. Spread in even layers on 4 oven-proof plates and top with seaweed. Set aside.
Shuck oysters and refrigerate in a covered container. Press 6 bottom shells into the seaweed on each of the plates. (The recipe may be made in advance up to this point.)
Preheat oven up to 450 F.

Saute cucumbers in 1 tablespoon of the butter over low heat until barely tender. Stir in 1 teaspoon of lemon juice, then season with salt and pepper. Keep warm.

Saute shallots in 1 tablespoon of butter over medium heat until it gets soft, but it should not get browned.
Add wine and bring to a boil. Simmer until wine is almost gone. Reduce heat to low. Whisk in the remaining 6 tablespoons of butter into the shallots, 2 tablespoons at a time, to make a sauce. Do not let the butter melt and separate. Season to taste with salt, pepper, and 1 teaspoon lemon juice. Place on the back of the stove to keep warm, but do not heat further.

Place an equal amount of the cucumbers in each oyster shell and top with an oyster. Put plates in the center of the oven for 2 to 3 minutes to warm, but not completely cook the oysters.

To serve, spoon 1 tablespoon of shallot butter sauce over each oyster and top with caviar.

Yield: 4 servings

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c) Deviled Eggs with Caviar :

Prep Time: 1 hour, 15 minutes
Cook Time: 15 minutes
Total Time: 1 hour, 30 minutes

Ingredients:

  • 12 large eggs, at least a week old
  • 1 tablespoon salt and 1-1/4 teaspoons salt (about 1-1/2 tablespoons total)
  • 3 medium shallots, minced
  • 2 tablespoons butter
  • 1/2 cup sour cream
  • 1/3 cup homemade mayonnaise or store-bought
  • 1/8 teaspoon cayenne
  • 1/4 cup finely chopped fresh chives
  • Finely grated zest of 3 lemons
  • 3 tablespoons red caviar, well chilled
Deviled Eggs with Caviar

Preparation:
Seal the carton with a piece of tape and turn on its side to center the yolks before the eggs are to be cooked

Next day, When ready to cook, place the eggs in a medium saucepan. Add water to cover by 1-1/2 inches and add 1 tablespoon salt. Partially cover the pot and bring to a full rolling boil. Turn heat down to low and leave on the heat, covered, for 30 seconds, then remove from the heat and let eggs stand, covered, in the hot water for about 15 minutes. Pour off hot water and rinse eggs under cold running water for 5 minutes. Pour off water and shake the pan to bump eggs against each other until all eggs are well cracked. Then Cover with cold water.

Peel the hard-cooked eggs under running water, rinse them, and cut in half lengthwise. Transfer the yolks to a bowl. Cover and chill yolks and whites separately for 1 hour.

Saute the shallots in butter in a medium skillet over medium-high heat until soft, for about 2 minutes. Set aside. Mash the yolks with a fork. Mash in the sour cream. Add the mayonnaise, 1-1/4 teaspoons salts, and cayenne. Whisk until well blended. Whisk in shallots.

Fill the egg white halves with yolk mixture, extending the mixture over part of the white. Generously sprinkle each stuffed egg with chives, leaving a little yellow showing around the edges. Sprinkle each half with lemon zest. Finally, Cover and refrigerate. When ready to serve, spoon a bit of cold caviar onto each half. Serve well chilled.

Yield: 10 to 12 servings

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d) Oyster Martinis with Beluga Caviar :

Prep Time: 20 minutes
Total Time: 20 minutes

Ingredients:

  • 1/4 cup (60 ml) finely minced shallots
  • 4 Tablespoons (60 ml) chopped chives
  • 1/3 cup (80 ml) champagne vinegar
  • 3 Tablespoons (45 ml) cracked black pepper
  • 36 oysters in the shell
  • Crushed ice
  • 2 ounces (60 g) beluga caviar
 Oyster Martinis with Beluga Caviar

Preparation:
Combine the shallots, chives, vinegar, and pepper to make a mignonette sauce and reserve.

Shuck oysters, loosen muscles from the bottom shell, then remove the top shell.

To assemble hors d'oeuvre: Place the shells on a bed of crushed ice and place an oyster inside each shell. Top each with a teaspoon of mignonette sauce and a dollop of caviar.

Yield: 6 servings

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e) Quick Blini (Thin Buckwheat Pancakes):

Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 1 hour, 10 minutes

Ingredients:

  • 1 packet "quick"-type active dry yeast
  • 3/4 cup plus 2 tablespoons warm (105 to 115 degrees F.) water
  • 1 Tablespoon honey
  • 3/4 cup (light) buckwheat flour
  • 1/4 cup all-purpose white flour, preferably unbleached
  • 1/4 cup instant nonfat dry milk powder
  • 2 Tablespoons commercial sour cream or plain yogurt
  • 1-1/2 tablespoons butter or margarine, melted and cooled
  • 2 large eggs, separated
  • Pinch of salt
Quick Blini

For Frying:

  • Butter, margarine, vegetable oil, or non-stick cooking spray

To Serve (optional):

  • Commercial sour cream or plain yogurt
  • Caviar
  • Very thinly sliced smoked salmon (or "lox")

Preparation:
In a medium-sized bowl, combine the yeast, water, and honey. Let the mixture rest for about 5 minutes, or until it gets foamy. Stir in the flours, milk powder, sour cream or yogurt, melted butter, and egg yolks. Cover the bowl with plastic wrap and let the batter rest for about 30 minutes. It will not rise very much, but will form bubbles on the surface.

In a separate, clean bowl, beat the egg whites with the salt, until they form stiff peaks. Do not overbeat them as they may be difficult to fold. Gently, but thoroughly, fold the beaten whites into the batter.

Preheat a griddle or large skillet over medium-high heat and lightly grease it. Spoon 1-1/2- to 2-tablespoon measures of the batter onto the preheated griddle. When bubbles have formed on the surface of the pancakes, and the bottoms get browned, turn them once and cook until they lightly browned on the second side. Serve the blini with the desired accompaniments, or with pancake syrup.

Yield: about 30 2-1/2- to 3-inch blini

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f) Red Potatoes with Caviar and Cheese :

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

Ingredients:

  • 12 new red potatoes (about 1 pound), scrubbed
  • 3 Tablespoons Neufchatel cheese
  • 1 Tablespoon low-fat (1 percent) buttermilk
  • 1 teaspoon chopped dill
  • 1 Tablespoon black lumpfish caviar

Preparation:
Place the potatoes in a single layer in a shallow microwavable container and cook on high temperature until fork-tender for about 3 minutes. OR, You can bake the potatoes at 350 degrees for about 20 minutes.

Cut the potatoes in half and place the cut-side down on a platter. With a spoon or a melon baller, make a small well in the top of each potato.

In a small bowl, mix the cream cheese and buttermilk until it gets smooth. With a rubber spatula, fold in the dill and caviar.

Now, Dollop about 3/4 teaspoon of the mixture into the well of each potato.

Yield: 12 servings

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