I love champagne and if you follow my blog or Facebook page....you know that! So when New Year is about to explode with fireworks, I'm pulling a few bottles of Champagne out of the cellar and popping the cork! And.....I go one step further I'm combining my favorite bubbly with my other favorite...... "dessert"!!
This delicious dish can be prepared in about 30 minutes and can be made ahead and reheated! The champagne sauce is so flavorful and presentation so beautiful, makes this a perfect dish for a small dinner party,
The cream sauce is seriously out of this world, so tangy with a hint of champagne flavor that melts in your mouth....AMAZING!! Coupled with the browned up bits from searing the chicken, this sauce is EPIC!! I may try it next time with angel hair pasta!
On Christmas Eve or Christmas day, this is perfect— a flourless,
chocolate-almond torte for dessert. I can tell you everyone went silent at the table, when I served this delicious dessert and the silence was followed by......is there any left? Can I have another slice?
"Recently voted Readers' Choice "Best Steak" in Seattle Magazine". Chef/restaurateur
John Howie's definitive NW steak house, serving custom-aged USDA Prime
steaks, American Wagyu Beef, Australian "A5" Full blood Waygu beef,
Japanese "A5" 100% Wagyu beef, fresh seasonal Pacific fish and seafood's,
wild foraged mushrooms, and locally sourced fruits and vegetables. John
Howie Steak features two wood fired grills, mesquite charcoal and apple wood that add subtle flavors to the foods. The wine list features a
"Best of Award of Excellence" from Wine Spectator. You can enjoy classic and
seasonal specialty cocktails, or the world’s finest single-malt scotch,
bourbons and fine cognacs in the lounge. There are two beautifully appointed
private dining rooms that are available for meetings or special occasions.
Today is December 2, and I am planning to do Holiday appropriate recipe each week until December 31!! Yay! I will also give you other options and links to think about for your Holiday planning.
