Nothing says celebration like champagne, and in case you didn’t know, New Year’s Eve is National Champagne Day.Generally speaking, the word “champagne” refers to sparkling wine, which achieves carbonation through a second fermentation process, but more specifically it is the magical elixir that comes from the Champagne region in northeast France.I remember taking a road trip from Paris to Belgium and then Germany, and along the way meandered through Champagne country. In the heart of this magical landscape is Reims, a major city since the time of the Roman Empire. Two things stand out in my memory of Reims — 1. Its magnificent Medieval cathedral where France’s ancient kings were crowned and 2. Its champagne. It seemed that champagne was almost as plentiful as water. Tastings were everywhere, and I regret that my schedule didn’t allow taking a tour of the Champagne Houses, such as Taittinger, G.H. Mumm and Veuve Clicquot. Next time I’m in France I’ll make a pilgrimage to these places where the bubbly nectar of the gods is prepared.No need to fret if you can’t afford expensive French champagne for the holidays. You can still ring in the New Year with sparkling wine — and to make your dollars stretch even further, serve it in the form of punch.This recipe is light and pleasant, and the lower alcohol content will help you be a responsible host. I served it in a punch bowl that rests atop a divided party tray that I filled with sesame rice crackers, cubed cheese, stuffed olives and CHIPOTLE ROASTED CHICKPEAS (see my recipe).
CHIPOTLE ROASTED CHICKPEAS
by Connie Post
1 can chickpeas, washed and drained
1 tablespoon olive oil
1 teaspoon chipotle seasoning
1/4 teaspoon garlic powder
salt to taste
Preheat the oven to 375 degrees Fahrenheit. Line a shallow pan with aluminum foil.
Using paper towels, dry off the chickpeas. Place them in a bowl and coat them with the olive oil. Spread the chickpeas on the pan in a single layer. In a small bowl, mix the chipotle seasoning, garlic powder and salt. Sprinkle the mixture on top of the chickpeas.
Place the pan in the oven. After 20 minutes, take the pan out of the oven and stir around the chickpeas. Cook for another 20 minutes. Again, stir around the chickpeas and cook for another 10-15 minutes. Remove from the oven and let the chickpeas cool to room temperature before serving.
CITRUS CHAMPAGNE PUNCH
Note: The juice cubes will need to be made the night before serving.
1 quart orange juice
1 lemon, peeled and cut into small chunks
1 cup pineapple juice
4 cups cranberry ginger ale
1 bottle champagne
1 large orange, peeled and sliced
The night before:
Make two trays of ice cubes with some of the orange juice and a small chunk of lemon in each. It’s OK if the lemon pieces stick out of the cubes. Reserve the leftover orange juice until the day the punch is made.
The day you serve:
In a punch bowl or pitcher, pour in the remaining orange juice, pineapple juice, cranberry ginger ale, champagne, and add the orange slices. Add the premade citrus ice cubes to the punch. Stir and serve. It’s New Year’s Eve — try not to drink it right outta the punch bowl!
Tip! The little pieces of lemon will get so soft (and lose their bitterness) that they’ll become edible!
Our assessment: I couldn't find cranberry-flavored ginger ale at any of my favorite grocery stores, so I reduced the ginger ale from 4 cups to 3 ½ cups and added ½ cup cranberry juice, which worked out just fine.
The book: This recipe is out of "Eat the Year: 366 Fun and Fabulous Food Holidays to Celebrate Every Day" by Steff Deschenes; 432 pages, $16. Published by Running Press, 2014.
What you get: In the famous 20th-century poem "The Lovesong of J. Alfred Prufrock," the poet T.S. Eliot writes, "I have measured out my life with coffee spoons." Forget about that — this fun little tome for foodies is an antidote to the culinary monotony, disillusionment, frustration, anguish and cultural malaise of Prufrock. There are recipes and ideas for celebrating everything from National Bloody Mary Day (Jan. 1) with Best Bloodies (P. 8); to National Spinach Day (March 26) with Sexy Spinach Cream Sauce (P. 102); to National Watermelon Day (Aug. 2) with Spicy Watermelon Salad (P. 248); to National Champagne Day (Dec. 31) with Citrus Champagne Punch (P. 421).
In her own words: "Food holidays are about capturing the essence of the day — whatever that means to you. They're about having fun, exploration, education, trying new things, and camaraderie. Embrace the days, make them uniquely your own, and do what feels right." — Steff Deschenes
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