New Year's, Champagne, friends and small bites! Years ago I took a wine class to learn about wine pairing with a third-level sommelier. It was very interesting to learn what goes with Champagne.
Champagne is used for many special events not just New Year’s Eve. It can be used from weddings to launching a ship and any many other special occasions.
Champagne cannot be called Champagne unless it is produced in Champagne, France. The years from 1670 to 1720 marked a turning point in the history of Champagne wine-making, since this was when the production of sparkling wines became a deliberate choice in the region.
But this particular beverage goes back to long before New Year's Eve fireworks. The grapes that produce Champagne were first planted by Romans in 300 B.C., but it didn't become the status symbol we know it as until the mid-17th century, when it was served at King Louis XIV's accession to the throne of France.
Most only consider strawberries or chocolate to go with Champagne. These times of the year strawberries are not the best flavor and are expensive. We do have a few nice chocolatiers in Northern Nevada.
Here are a few to consider: Oysters, potato chips, truffle-infused mac & cheese, popcorn, charcuterie board, fried chicken, fish and chips, spicy deviled eggs, and puff pastry brie with pear.
My sister sent me a Harry and David gift box with pears and apples there we have it! Talk about an easy way to impress guests! These are great on their own, or as part of a larger charcuterie board.
Puff Pastry Brie with Pear
2 sheets puff pastry, thawed but firm 8 ounces brie or Camembert, thinly sliced 2 ripe pears, thinly sliced local honey, for topping Maldon sea salt, for topping 1 egg, egg wash
Preheat the oven according to the instructions on the puff pastry package. If using leftover puff pastry, combine all pieces and roll them into a cohesive ball. Roll out the dough into a large even sheet 1/8” thick on a lightly floured surface. Cut into equal sized rectangles. If using new puff pastry, flatten out the sheets and cut them into equal sized rectangles. Line a sheet pan with parchment paper. Place the puff pastry rectangles onto the sheet pan, dock inside rectangles ½”. Layer a few slices of brie and pears onto the puff pastry rectangles. Repeat for all of the pastries. Brush pastry with egg wash. Bake until golden-brown and melty (according to instructions, typically around 20 to 25 minutes), rotating the pan after 10 minutes to ensure even browning. Top with a generous drizzle of honey (and any other toppings that you'd like) along with a light sprinkle of sea salt. Cool for 5 minutes before serving. Enjoy immediately for the best flaky crunch!
Technique tip: You can make these into little puff pastry "cups" by placing the puff pastry squares into a muffin tin and filling them with the brie and pear slices. Or if you want one large family style serving size, use the puff pastry to make one large galette with apple and pear slices layered and encased in the dough.
Swap option: If you want something that's lighter, you can swap the brie for burrata. Add some prosciutto for saltiness. You can also use apples instead of pears.
Michelle Palmer is food and beverage director and executive chef at Grizzly Ranch Golf Club and owner of Absolutely Michelle’s Chef-for-Hire.