ZAM’s Progressive Dinner: Ring in the New Year with EM’s Champagne Risotto
I’d like to thank ZAM for including me in her progressive dinner this year. You’ll find a main course and dessert here. Plus I’ve got my own giveaway for you to enter. Keep reading!
Make sure to visit all the other courses on the dinner for a chance to win one of 3 $35 gift cards. Full information and links can be found at ZA Maxfield’s blog.
Ahhhh, Champagne
One of my favorite things to drink (and there are many) is Champagne. I actually love almost any sparkling wine, whether it’s the real stuff from France, Spain’s cava, Italy’s prosecco or just sparkling wine from California. So it should come as no surprise that New Year’s Eve is one of my favorite holidays. When I was traveling in Europe, I made sure to visit both Moet et Chandon in Epernay, France, where Dom Perignon is made, and Mumm in Rheims, not far away. It was fascinating to learn about the extra steps in the process to make sparkling wine. The first part of the process is just like still wine, then there is a second fermentation in the bottle. Until the French Champagne producers perfected the shape of the bottle, they lost up to 70 percent of every vintage to broken bottles. Maybe that’s why Champagne is so expensive: they’re still trying to recoup those early losses. But it does account for the higher prices: extra labor and time to produce great quality Champagne. Cava from Spain and prosecco from Italy have their second fermentation in the barrel, not the bottle, and the cuts down the cost considerably.
For a really special treat I love to make this Champagne risotto, though you can use any sparkling wine. It’s best when it’s not too sweet since it will get concentrated as it cooks. And one of the fun things is that because you have to open the bottle before midnight, you get the chance to sample the bubbly way before anyone else. Just make sure most of the dinner is cooked before you start this or you might forget something important.
Some recipes include peas or asparagus, but I prefer it just plain so the flavor the Champagne is more intense. Enjoy!
Champagne Risotto
(recipe from Bon Appetit)
- 2 tablespoons (1/4 stick) butter
- 1/4 cup chopped green onions
- 2/3 cup Arborio rice or medium-grain white rice
- 1 cup dry Champagne (or any non-sweet sparkling wine)
- 1 14 1/2-ounce can (or more) low-salt chicken broth
- 1/4 cup freshly grated Parmesan cheese
Melt butter in heavy medium saucepan over medium heat. Add onions; sauté 1 minute. Add rice; sauté 2 minutes. Add Champagne; simmer until almost all liquid evaporates, stirring often, about 2 minutes. Add 1 can broth; simmer until rice is almost tender, stirring often, about 15 minutes. Simmer until rice is tender but still firm to bite and mixture is creamy, adding more broth if too thick and stirring often, about 5 minutes. Stir in Parmesan. Season with salt and pepper.
An Intoxicating Crush
![Intoxicating Crush [An]](https://i0.wp.com/www.emlynley.com/blog/wp-content/uploads/2014/12/IntoxicatingCrushAn.jpg)
Since I love wine and even worked in the wine business for seven years, it was natural I would write a book feature a winemaker. It was sheer pleasure to work on An Intoxicationg Crush. I learned many things about growing grapes I didn’t know, and a lot about the business aspects of running a winery. And since this book is in the Delectable Series, there is plenty of delicious food in the story and about a dozen recipes for you to enjoy.
Here’s more about Crush.
Simon Ford’s success is hard-won. He grew up in Napa and resents the rich people who have moved into the valley, changing the culture by opening boutique wineries and pricing the locals out of the market.
Austin Kelvin runs an award-winning winery his father started after making a fortune on Wall Street. He lives the posh lifestyle Simon resents but secretly longs to attain. However, Austin’s world isn’t as luxurious and privileged as it seems: he didn’t inherit his father’s business savvy, and his winery is going under.
When Simon’s boss sends him to covertly scope out Kelvin Cellars for a possible takeover bid, Simon sees it as a step toward attaining his financial dreams. Until he falls hard for Austin. The feeling is mutual, but when Austin learns the real reason for Simon’s initial interest, he suspects Simon’s seduction is merely a means to procure the winery at a bargain price. If there’s any hope of winning Austin’s heart, Simon will have to risk it all to prove Austin is more than just an intoxicating crush.
Read full text of chapter 1
Buy e-book or in print from:
Dreamspinner, Amazon, All Romance, B&N, and other book distributors.
And for dessert:
Spicy, hot Gingerbread Firemen
This recipe comes from last year’s Christmas novella Gingerbread Palace about a hot firefighter and a sexy chef. It’s one sizzling story. And there are a lot of wonderful gingerbread recipes, including one that’s gluten-free!
Here’s more about the story.
Sparks fly when a sexy chef meets a firefighter with a secret
Who wouldn’t fall for Alex Bancroft, a chef who creates an amazing gingerbread house each year to auction off for an organization that helps LGBT foster kids? When Alex’s bakery burns down right before Christmas, the firefighters of Station 7 offer to help. For firefighter Kevin Flint, Alex sets off all his sensors and the result is combustible.
A week before Christmas, Alex Bancroft’s bakery goes up in flames. When he runs back inside after a dog, firefighter Kevin Flint has to rescue Alex—and Quincy—from the smoldering building, endangering them and inflaming Kevin’s resentment.
Now Alex can’t create the elaborate gingerbread house he donates to a foster-kids charity each year. Fire Station 7 again comes to his rescue, offering their kitchen and their manpower.
Everyone but Kevin Flint, that is. A third-generation firefighter, he’s fearful of stepping too far out of the closet. So when his powerful physical attraction for Alex ends in a sizzling secret encounter in the firehouse, Kevin can’t push Alex far enough away, and Alex returns the cold shoulder.
After a change of heart, Kevin risks his life to prove he’s worthy of Alex’s affection, but without a Christmas miracle, their chances at sweet romance might go up in smoke.
Amazon All Romance B&N Dreamspinner Press
Ingredients
- 2/3 cup molasses
- 2/3 cup packed dark brown sugar
- 2 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1 teaspoon ground allspice
- 3/4 teaspoon ground cloves
- 1-1/2 teaspoons baking soda
- 2 sticks unsalted butter, cut into tablespoon-size pieces
- 1 large egg, lightly beaten
- 3 3/4 to 4 cups all-purpose flour
- 1/4 cup finely chopped crystallized ginger (optional)
- 1/2 teaspoon salt
Special equipment: assorted 2- to 3-inch cookie cutters (fireman-shaped or your choice); a metal offset spatula. Ice with commercial cooking icing or prepare your own and pipe onto completely cooled cookies using a pastry bag fitted with 1/8- to 1/4-inch plain tip.
Instructions
Bring molasses, brown sugar, and spices to a boil in a 4- to 5-quart heavy saucepan over moderate heat, stirring occasionally, and remove from heat. Stir in baking soda (mixture will foam up), then stir in butter a couple of pieces at a time, letting each addition melt before adding next, until all butter is melted. Add egg and stir until combined, then stir in 3 3/4 cups flour and the salt. Fold in the crystallized ginger pieces if using.
Preheat oven to 325°F while you roll and shape the cookies.
Transfer dough to a lightly floured surface and knead, dusting with as much of remaining 1/4 cup flour as needed to prevent sticking, until soft and easy to handle, 30 seconds to 1 minute. Halve dough, then wrap 1 half in plastic wrap and keep at room temperature.
Roll out remaining dough into a 12-inch round (1/8 inch thick) on a lightly floured surface. Cut out as many cookies as possible with cutters and carefully transfer with offset spatula to two buttered large baking sheets, arranging them about 1 inch apart. (Use parchment paper or Silpat if you prefer).
Bake cookies in upper and lower thirds of oven, switching position of sheets halfway through baking, until edges are slightly darker, 10 to 12 minutes total (watch carefully the last few minutes; cookies can burn easily, especially with the crystallized ginger). Transfer to racks to cool completely. Make more cookies with remaining dough and scraps (reroll once).
Put icing in pastry bag (if using) and pipe or spread decoratively onto cookies.
Keep cookies in an airtight container at room temperature if you have any left.
Giveaway:
Leave a comment with either your favorite way to spend New Year’s Eve or one of your New Year’s resolutions for a chance to win a copy of one e-book from my backlist (excluding the upcoming Dirty Dining). I’ll draw a name on January 7. And have a safe and Happy New Year!
36 Responses to “ZAM’s Progressive Dinner: Ring in the New Year with EM’s Champagne Risotto”
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I love relaxing and reading on New Years, sure it was all about the party when I was younger, but now I prefer to keep the kids and have finger foods to much all night. It’s fun to see how many of the kiddos actually stay up to watch the ball drop 🙂 Happy New Year! Thanks for the chance to enter. wendynjason04@gmail.com
Those recipes sound yummy. My favorite way to spend NYE is with friends at one of the local-ish parties. We get all dressed up and dance the night away in between glasses of champagne..
I love champagne and risotto,will have to try using the 2 together in a recipe! This year hubby and I will be staying home for New Years, I caught the cold that is makings its rounds :(. ardent(dot)ereader(at)gmail(dot)com
Oh boy – a risotto recipe (love it) – thank you. Happy 2015!!
jen.f {at} mac {dot} com
Thanks for the recipes. The gingerbread sounds wonderful.
Dejamew@centurylink.net
I usually make champagne risotto on New Year’s Eve. It’s so good! It’s going to be a quiet one this year – Doctor Who on TV and books to read. Happy New Year!
Thanks for the Risotto recipe too.
Thank you for the Risotto recipe and I do love gingerbread! Thank you and Happy New Year!
juliesmall2016(at)gmail(dot)com
The champagne risotto sounds decadent. 😀
I like to spend New Year’s Eve at home lazing around. Good food and good reads.
Two amazing recipes. I love ginger cookies with crystallized ginger pieces. Will have to give it a go when I have the ingredients. For NYE, I love to spend it with friends and family just hanging out. Nothing fancy. 🙂
Forgot email, sorry. Waxapplelover (at) gmail (dot) com
I actually enjoy watching my son get excited about watching the ball drop.
cmucha319 AT yahoo DOT com
Drinking wine and reading. Nothing exciting for me. We made gingerbread men this year for the first time. They didn’t turn out too bad. Thanks for the recipes and Happy New Year
nisee1966@gmail.com
Oh, yum gingerbread <3 Thank you for sharing the recipes! One of my New Year resolutions is to try harder at finding a stable job that pays well.
humhumbum AT yahoo DOT com
would you believe asleep is my favourite way to see in NYE?? that’s how I saw it in last night 😛
…and I don’t do resolutions (bahhh humbug lol) …wait wrong holiday…oops!)
leetee2007(at)hotmail(dot)com
New Year’s Eve is when hubs and I hang out, cuddle, think about the past year, and speculate about the upcoming one 😉 Very relaxing!
christyc(dot)duke(at)gmail(dot)com
My favorite way to spend New Year’s is with family eating more food:) kissedbymidnight@gmail.com
I like snuggling down with a good book, old movies on TV. I can’t even imagine getting out in the cold and wet to party. The risotto sounds heavenly. 🙂
aelnova@aol.com
I spend New Year’s Eve at Home away from all of the fake revelry and drunken excess. I will have to try your recipes when I can cook again.
What an elegant risotto recipe. For the New Year, I want do a better job of cleaning up clutter in my house.
strive4bst(AT) yahoo(Dot) com
Thanks for the great recipe. I hope to try it in the new year.
debby236 at gmail dot com and hotmail
I love risotto, but I’m always nervous about trying to make my own. I may need to give this one a shot though. It sounds great. I plan on trying to get out more and try to eat healthier in 2015.
jczlapin(at)gmail(dot)com
Fun recipe
bn100candg at hotmail dot com
This year, New Year’s is being spent home with the kids, watching hockey (we won!) and My Fair Lady. I’ve always wanted to try risotto but never have, so this one’s going on my list! tracykitn AT yahoo DOT com
I’m hoping to take life less seriously next year!
vitajex(at)aol(Dot)com
Hmm, thought I commented here. One of my new year’s resolutions is to eat healthier.
My New Year’s resolution is to make & keep a budget. My work mate and I are both going to do it – so we’ll have a support system when we don’t have restaurant coffee for our breaks and only have sack lunches. Happy New Year!
OMG! That eggnog nog sounds heavenly! Must try.
juliesmall2016(at)gmail(dot)com
oohh I always wanted to try risotto. Thanks for the recipe. I spend new years with my honey and kids, playing games or watching movies with a pasta dinner. 🙂
love2read28@gmail.com
My favorite way to spend the New year is with my family, it doesn’t really matter where. Thanks for the recipes! anamaribelcardenas@yahoo.com
Nice recipes, champagne risotto sounds good. Actually a New Year resolution was to start saying No. It’s okay for me to decline things, I have a habit of always saying yes so hopefully I’ll be less stressed this year 😀
tamikamclaurin(at)hotmail(dot)com
I love a good risotto though it’s one of those things that I’d rather someone else make as I tend to screw it up. You do delivery, right?
If I spend New Year’s Eve with family we’re often playing games (Scrabble or cribbage) while we wait for the ball to drop. If left to my own devices, I’ll have my nose in a book and miss all the celebrating.
I just came from the Dark Side of Egg Nog and loved it. I liked both the risotto recipe and if I ever cook again, I’ll try it and the gingerbread one too.
I’ve really got to try and make a risotto. They’re delicious and not very hard to make.
alishead1@yahoo.com
Oh, boy – two recipes for the price of one, and they both sound scrumptious! Thank you!
My resolution for the new year is to be more organized.