Scene - Blogs - Bring on the bubbly

by Christopher Smith, Tulsa World

Bring on the bubbly
Published: 12/27/2011 2:45 PM
Last Modified: 12/27/2011 2:55 PM

So I opened my first bottle of bubbly last week.

While I have sipped sparkling wine before, it has been quite awhile. And I have usually had it at large parties or events.

I guess that I don't drink it more often because most of those around me don’t drink it.

It's kind of like living with someone who is allergic to cats. While I am not allergic to cats and I don’t have anything against cats, I have never had one because I have always lived with people who are allergic to cats.

But while working on sparkling wine stories for the food page that will run in the Scene section on Wednesday, I had an opportunity to open a bottle. It was way easier than many slap-stick sitcoms make it out to be.

There were no injuries and not a single drop was spilled.

I also learned that there is a sparkling wine out there for everyone. The prices are pretty reasonable, too.

If you have never opened a bottle, give it a try. Here are some tips from Wine Spectator magazine on opening sparkling wine and a couple of recipes for appetizers that would pair well with the average bubbly.

Check out the food page tomorrow for a couple more.

1. Always cool sparkling wine to 45°F or under. It will taste better and be less volatile while opening.

2. Keep the metal cage over the cork secure until you are actually ready to open the bottle, and hold down the closure as you release the cage.

3. Place a towel over the cork before gently twisting the bottle from the base to slowly eject the cork. Never use your thumb.

4. While opening, direct the sparkling wine bottle away from your eyes when removing the stopper, and away from your friends.

Smoked Salmon Appetizer

1 package Melba toasts
1 small container cream cheese
1 package smoked salmon
Capers
Red Onion sliced

1. Lay out crackers on serving tray, and spread each with an equal amount of cream cheese. Remove salmon from packaging and cut into thin strips. Place one strip on each cracker in the shape of a squished “S”.
2. Press a few capers into the expose cream cheese and top with a small slice of red onion. Garnish with fresh dill if desired. Keep in refrigerator and serve within 15 to 20 min.
- from TopAppetizerRecipes.com

Kielbasa Puffs

1 (12 ounce) package frozen puff pastry , thawed
2 lbs kielbasa
1. Preheat oven to 425. Cut sausage into 2 pieces, about 10 inches long and peel off casing.
2. Place each piece of sausage on a sheet of puff pastry and wrap tightly to enclose sausages completely. Press edges together to seal.
3. Place sausage rolls, seam side down, on an ungreased baking sheet.
4. Bake 20-25 minutes until golden brown. Let cool slightly then slice into ¾ inch pieces.
- from Food.com

Reader Comments

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KevinMD (last year)

Great article. Not only can you find any variety from absolutely dry to fruity sweet, but I have seen prices start at $4 and change for a bottle. Make sure you try out a variety of styles to find out what you like.

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Taste

Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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Archive

Past Articles By Nicole Marshall Middleton

2/16/2013		Valentine's weekend is last call for hearts
2/14/2013		Have you tried ... greek frozen yogurt
2/14/2013		5 to Find: Last-minute Valentine's Day gift ideas
2/13/2013		Recipes: Meatless main dishes make great meals for Lent
2/13/2013		Eggs and croutons made from the heart
2/12/2013		Puff pastry a timely bit of food from the heart
2/10/2013		Nothing conjures love more than chocolate
2/9/2013		Chocolate filigree hearts great for Valentine's Day cupcakes
2/9/2013		Leftovers inspire a Valentine treat
2/7/2013		Have you tried cacao nibs?
2/7/2013		Mardi Gras mystery: Strange events at S & J Oyster Co. lead to talk of haunting
2/7/2013		What are you ...? with the King and Queen of Blue Dome District's Mardi Gras parade

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