WineInProvence

Brian and I have been preparing for the Wine & Cheese class that we're offering next week, as well as getting ready for the Wine & Food class after that. Apryl Anderson led us in an aperitif tasting out at her house in the country (she makes her own!), and we cooked with her, as well. Last night I tried a bit of what I've learned on a couple that was taking Dom and I to dinner. I made them Caramelized Ginger Champagne & dates stuffed with almonds and rolled in bacon. It worked! The Champagne was what I was most worried about. I had to make this syrup with crazy spices, but it turned out nicely. Here is the recipe if you are interested...

Ginger Champagne Cocktail:
(Serves 8)

½ chopped fresh ginger root
2/3 cup sugar, plus 2 tbsp sugar for later
¼ tsp Chinese five-spice powder
3 tbsp chopped crystallized ginger
8 whole star anise
1 bottle champagne or sparkling wine

Bring ginger, 2/3 cup of sugar and ½ cup water to a boil in a small saucepan.
Reduce to a simmer; cook until liquid thickens to maple syrup consistency, about 15 minutes. Remove from heat; let cool. Strain syrup; discard ginger. Combine Chinese five-spice powder and remaining 2 tbsp sugar on a shallow plate. Moisten the rim of champagne flutes with water and dip in sugar. Drop anise into each glass. Add 1 tbsp syrup and about 3 oz champagne.