Unique Champagne Recipes for a Memorable New Year’s Eve

When I think of New Year’s Eve parties of the past, champagne comes to mind more than the food offered. Champagne, or sparkling wine, is probably the food or drink that is most representative of New Year’s Eve. A few years ago, I created a food blog dedicated to eating the national food of the day everyday. From time to time, I refer back to that for some inspiration and couldn’t pass up sharing that (unsurprisingly) December 31st is National Champagne Day. I found some fun recipes to share that revolve around using champagne as an ingredient and add to the flavor.

For this first recipe, Champagne Gummy Bears, the only unusual kitchen item needed is a set of gummy bear molds, which often come with an eyedropper in the set to use for filling the small molds. I love this recipe as a festive New Year’s Eve treat to share with family and friends or package up as gifts for adults. When I purchased the molds, I went all out and started making all sorts of gummy bear flavors for kids and adults. When making homemade gummy bears, the consistency is more similar to a fruit snack than a tough and chewy gummy bear, and I love that about this recipe!

Check out all my champagne recipes for a tasty New Year’s Eve! Cheers!

Champagne Gummy Bears

1 cup sparkling wine
1/2 cup granulated sugar
5 tablespoons unflavored gelatin
6 drops sparkling wine extract

In a small saucepan, pour in wine and sprinkle gelatin on top.
Stir to dissolve into wine until a thick, slurry-like consistency.
Continue to whisk until all gelatin powder has dissolved into wine.
Bring saucepan to low heat, careful to not let contents boil, stirring continuously until mixture melts back to a liquid consistency, also careful to break up any gelatin clumps while stirring.
Once mixture is liquified, add sugar and continue to stir until dissolved.
Turn off heat and leave saucepan on stove to keep mixture warm.
Add sparkling wine extract and stir into mixture.
With gummy bear molds laid out on a flat surface, using the eyedropper provided, fill gummy bear cavities with the sparkling wine mixture.
Fill molds all at once quickly, as mixture will solidify once it begins to cool down.
Place molds in refrigerator until gummy bears solidify, about 1 hour.
Once ready, pop out gummy bears and allow them to come to room temperature before serving as they will be a little firmer if left in the fridge and served cold.
Store leftovers in an airtight container in the fridge.

Creamy Champagne Chicken

1 tablespoon olive oil
2 chicken breasts, halved horizontally to make four filets
14 ounces mushrooms, sliced
2 teaspoons butter
1 shallot, finely chopped
1/2 cup champagne or sparkling wine
1 teaspoon tarragon
1 teaspoon parsley
2/3 cup heavy whipping cream

Heat olive oil in a skillet or pan over medium heat.
Season filets with salt and pepper.
Sear chicken 3-5 minutes per side, until golden brown all over.
Transfer chicken to a plate once done.
Add the butter to the skillet and fry the mushrooms for 3-5 minutes until they begin to soften.
Transfer mushrooms to the same plate as the chicken.
Cover and keep warm.
Add the chopped shallot to the skillet and cook for 4 minutes, stirring occasionally.
Pour in champagne or sparkling wine, stir well, and scrape sides and bottom of pan for any stuck bits of food.
Season to taste with salt and pepper, add tarragon and parsley, and allow to simmer for 10 minutes.
Add heavy cream and simmer for 3 minutes.
Add chicken and mushrooms back into sauce along with cooking juices on plate.
When serving, cover chicken breast in mushrooms and creamy sauce.

Champagne Cupcakes

1 box white cake mix
1 cup champagne or sparkling wine
1/3 cup butter, softened
3 egg whites
FROSTING:
4 cups powdered sugar
1 cup butter, softened
1/4 cup champagne or sparkling wine

Following cake mix directions on box, swap out water for champagne or sparkling wine and vegetable oil for softened butter.
Pour batter mixture into cupcake liners and bake according to directions on box cake mix.
Allow to cool before frosting.
FROSTING:
Add softened butter to large mixing bowl and beat with electric mixer until whipped and fluffy.
Slowly add powdered sugar one cup at a time to incorporate into butter, carefully scraping the sides of the bowl to mix the butter and sugar completely.
Add champagne or sparkling wine slowly to add moisture to the frosting mixture, until proper consistency.
Top cupcakes with frosting and festive sprinkles.

For even more New Year’s Food Traditions from Around the World, head over to my latest post on the Zulily blog.