Pop open 2008 slowly

Belleville News-Democrat

December 25, 2007

Champagne is typically brought out only for celebrations. With New Year's Eve just six days away, here's a tidbit of advice, via the Associated Press, on uncorking the bubbly.

'You should always open it very gently, very slow,' says Maximilian Riedel, the 11th generation descendant of the Austrian wine glass company Riedel. 'All you should hear is a little ffft. It should not be a big bang, because with a big bang comes a lot of wine that you will lose.'

Herve Rousseau, owner of New York's Flute champagne bar, said another way to enjoy champagne is use it as a topper for a traditional cocktail, like a cosmopolitan or an apple martini. You just make your drink and leave an inch at the top, then pour in the bubbles to pick it up. It works especially well with sweet cocktails, says Rousseau.

Albers Elementary School will see the benefits from the sale of a new cookbook, 'Cougars in the Kitchen.' Put together as a fund raiser by the school's booster club, the 234-page hardcover book is chock full of recipes submitted by families, friends, staff, students and community.

You can purchase a copy for $15 in Albers at FCB Bank, Behrmann Meat & Processing, Tonnies and the school. Through the mail, send a check, which should includes mailing cost, made out to the Albers Booster Club, addressed to the school, P.O. Box 104, Albers, IL 62215. Mailing cost: 1-2 books, add $3.75; 3-4 books, $7.

Here's a tasty appetizer from the book, submitted by Britni Holtmann, Class of 2003. Looks like a great recipe for a casual New Year's Eve party.

Double-Crust Pizza Melts

2 (8-ounce) cans refrigerated crescent rolls

1/4 cup tomato or pizza sauce

1 (3.5-ounce) package sliced pepperoni

2 cups shredded Mozzarella cheese

1 egg, beaten

2 tablespoons Parmesan cheese

1 teaspoon dried oregano

1 cup pizza sauce for dipping, optional

Preheat oven to 375 degrees. Grease a cookie sheet (or spray with nonstick cooking spray). On the sheet, unroll the can of dough. Press dough into a 9-by-12-inch rectangle, firmly pressing perforations to seal.

Spread pizza sauce over dough to within 1/4-inch of edges. Top with pepperoni and Mozzarella.

On a piece of parchment of waxed paper, unroll the second can of dough. Press into an identical rectangle and seal perforations.

While holding the paper with the dough, turn upside down and cover the cheese with the dough. Carefully remove paper and brush dough with beaten egg. Sprinkle with Parmesan and oregano.

Bake 12 to 15 minutes, or until golden brown. Cut into 16 squares, then cut each square in half diagonally. Dip in optional sauce.

And just in case you need a last-minute treat to serve or bring to a holiday get-together, you might want to try this recipe submitted by young chef Chloe Callahan, Class of 2011.

Marshmallow Cream Fudge

3 cups sugar

2/3 cup evaporated milk

1 jar marshmallow creme

3/4 stick butter

1 (12-ounce) package chocolate chips

1 cup nuts

Bring sugar, milk and butter to a boil. Cook to medium-soft ball stage, stirring frequently. Remove from heat and stir in marshmallow creme, chips and nuts. Pour into a 9-by-13-inch buttered pan. Cool and cut into squares.

Here's how to reach me: Phone, 239-2664; e-mail, sboyle@bnd.com; or write, Suzanne Boyle, Belleville News-Democrat, P.O. Box 427, 120 S. Illinois St., Belleville, IL 62222-0427.

Copyright © 2007 Belleville News-Democrat, All Rights Reserved.