Best 9 Barefoot Contessa S Raspberry Champagne Recipes

RASPBERRIES & CREAM SGROPPINO

Steps:

• Place the raspberry sorbet and vodka in the bowl of an electric mixer fitted with the whisk attachment. Whisk on low speed for 30 seconds, until the mixture is smooth and creamy.
• Spoon the sorbet mixture into 3 low cocktail glasses and, while beating with a fork, add enough Prosecco to each glass so the sorbet is still creamy but not thick. Add one small scoop of ice cream to each glass and top with another splash of Prosecco. (The sgroppino should be the texture of a light slushy. The ice cream will melt into the raspberry slush.) Serve immediately with a small spoon.

CHAMPAGNE VSOP

Steps:

• Drop one sugar cube in each Champagne flute. Pour 1 tablespoon brandy over each sugar cube, then top off with the chilled Champagne. Rub the orange zest along the rim of each flute, then drop a piece of zest into each cocktail. Serve immediately.

RASPBERRY BAKED FRENCH TOAST

Steps:

• Grease a 9 x 13 x 2-inch oval baking dish with the butter and set aside. In a large bowl, whisk together the eggs, half-and-half, 1/3 cup of granulated sugar, the brown sugar, vanilla, orange zest, and salt.
• Spread half of the diced bread in the prepared baking dish. Sprinkle on the raspberries in one layer. Top with the rest of the bread and pour on the egg mixture, pressing down lightly to moisten the bread. Sprinkle with the remaining 2 tablespoons of sugar, cover with plastic wrap, and refrigerate for 1 hour.
• Preheat the oven to 350 degrees. Place the baking dish on a sheet pan and bake it for 60 to 70 minutes, until the custard is set and the top is puffed and browned. Check after 45 minutes; if the top is getting too browned, cover it lightly with aluminum foil. Cool for 10 minutes, sprinkle with confectioners' sugar, dust with extra orange zest, and serve warm with maple syrup.

CHAMPAGNE COCKTAILS

Steps:

• Pour Champagne into glasses and allow your guests to create their own cocktails by adding creme de cassis or framboise with a slice of fresh strawberry or raspberry, or with brandy and a sugar cube.

RASPBERRY ROYALE

Steps:

• Pour 1 teaspoon of raspberry liqueur into each champagne glass and add 2 or 3 raspberries.
• Fill each glass with champagne.
• Enjoy!

RASPBERRY ROYALE

Steps:

• Coating the rims of the glasses: In a flat dish or saucer, pour a small amount of framboise. Place 1/4 cup vanilla sugar in another saucer. Briefly dip the rim 6 champagne glasses, 1 at a time, in the framboise, and then in the sugar. Set aside to dry.
• Pour 2 tablespoons framboise into each glass. Add a few raspberries and then fill with champagne.

BAREFOOT CONTESSA'S RASPBERRY CHAMPAGNE

Steps:

• Place the sugar in a small dish.
• Place the 1 tbsp chambord in a small dish.
• Dip rim of a flute glass (or other tall thin glass) into chambord then into sugar.
• Let dry completely.
• Place a few raspberries in bottom of glass.
• Fill with 2 tbsps of chambord.
• Fill rest of glass to top with champagne.

ROSSINIS

Steps:

• Place the strawberries in the bowl of a food processor fitted with the steel blade and puree until completely smooth. Pour the liquid through a fine-mesh sieve and press to make a seedless puree. Discard the seeds. Add the sugar syrup and Grand Marnier to the puree and refrigerate until very cold.
• When ready to serve, rub the rim of each Champagne glass with the orange zest. Pour the cold Prosecco into Champagne glasses until they're each three-quarters full. Carefully stir 2 tablespoons of the puree into each glass and serve very cold.

WARM VACHERIN

Steps:

• Preheat the broiler and position a rack 8 to 9 inches below the heat.
• If the Vacherin box is stapled together, simply place it on a sheet pan. If the box is glued together, wrap a piece of aluminum foil tightly around the bottom and sides (not the top) before placing it on a sheet pan. (Yes, you will be broiling the cheese in the box.) With a small sharp knife, remove and discard the top rind of the cheese. Pour the white wine over the cheese.
• Broil the cheese for 2 to 3 minutes, watching carefully so the box doesn't catch on fire. Remove from the oven, sprinkle generously with fleur de sel and pepper, and serve immediately with toasted breads and cornichons. I put a small spoon in the cheese for people to help themselves.