One good and easy receipt for a dish that will be served with Champagne ?

Answer 1

Icy Shrimp Cocktail

Ingredients
Orange
2 cooked, peeled, and deveined large shrimp
egg-sized heap snipped cilantro
salt and pepper
orange wedges
green olives
hot pepper sauce

Directions
Peel, section, and coarsely chop an orange. Toss (gently) with about 20 cooked, peeled, and deveined large shrimp, and egg-sized heap of snipped cilantro, and a lil salt and pepper. Chill. Serve with extra orange wedges; green olives, skewered if you wish; and hot pepper sauce. Serves 4

Goodluck*

Answer 2

Ossetra Caviar on Pepperidge farm thin sliced white bread cut into toast points, lightly toasted and brushed with melted unsalted butter is the perfect dish for each other, not just the champagne.

Both are classy and fun at the same time too.

Put the caviar in a bowl or the glass container in which it came unless it came in a tin, into a larger bowl with crushed ice to keep the caviar chilled. About 1 oz. per person is good.

I like Ossetra because it is Nuttier and tastier than Beluga which can be sharper and costs about twice as much too. But price is not a concern for why I use Ossetra, it's the flavor. It is a bonus that it is cheaper though.

If you have little spoons use them for the caviar. Actually little seashell or bone or plastic spoons are often used to avoid a metallic taste, although sterling silver doesn't react with the eggs either. If you don't have any of these, put them on your Christmas list and use the plastic spoons they use at Baskin Robbins Ice cream shops for sample tasts of the ice cream. They are the perfect size and price too!

Always open the champagne and let the bubbles settle for at least 10 minutes to let off gasses that tickle the nose or taste buds or have taste that's sharp.

It's a good idea to let champagne sit in a flute for several minutes as well as in the bottle before serving for the same taste reasons.

Most say to hold the cork and twist the bottle to open it with minimal loss of bubbles. Really it is fun to ease the cork out slowly, create drama as to when it will pop and shoot the cork through the house, over the balcony, into the sheets of a passing sailboat, into the backyard, etc. That's fun, which is what champagne is all about, and it helps to let the gasses escape.

If it's a special champagne like Bollinger, Roederer Chrystal, Dom Perignon, etc., it will open up for an hour or so depending on the age. Better older Champagnes take longer to open up.

I always go French, but if you're on a budget, Roederer California is Great and about $15 on sale. Domaine Chandon Cal. is real good too and cheaper.

Recent best french years are 96-fabulous, 95, 90 fabulous, 85 Fab. Using larger bottles like a magnum or esp. a 3L at a party is very exciting. It has been described as being like throwing gasoline on a fire! It's really fun.

Best of luck and love in '07'

Bill
Never use egg, onion, etc with good caviar. Go to or call any Russian Deli for the best quality for the money.

Answer 3

receipt? do you mean recipe?