Happy New Year!!! There are so many things I want to say about resolutions, plans, and changes that are coming for B&B that I don’t even know where to start. We ended 2014 on such a wonderful note and have already lined up some really exciting projects for 2015 that I think you are going to love!
Some of you may already know this, but just in case you don’t my husband Todd has been instrumental in helping me periodically behind the scenes of Beard and Bonnet since the beginning and I am so happy to say that you will be seeing much more of him in 2015. We have decided to tackle this space as a couple full time which I think will only make it better for us and for you. I cannot think of a better partner to have on this adventure with me!
I am teaching my first gluten free workshop at Craftcation in March along with my buddy Cara of Fork and Beans! I am excited and a little nervous at the same time, but I can’t wait to get in the kitchen alongside Cara and teach hands on. Want to learn how to make amazing gluten free pasta and sauces from scratch? Join us at Craftcation!!
The rest of the exciting news and resolutions I am saving for later, because there are much more pressing issues to discuss right now! Like, leftovers. I am sure a lot of you have some leftover champagne from last night’s festivities and if you don’t sip it fast enough it is sure to fall flat.
If you are like me you are bound to cork it and forget it in the days to come as you embark on your clean eating resolutions. If this is the scenario that plays out in your kitchen there is no need to fret and toss it out, you can make champagne vinegar from your fizzed out champagne and enjoy tasty salads dressed with champagne vinaigrette in the weeks to come. This is quite possibly the easiest tutorial we have had on B&B, but the results are super tasty.
Step 1: Transfer leftover champagne to a canning jar.
There is no particular set of measurements here. However much is left that has gone flat is how much you should put in the jar.
Step 2: Cover the jar with cheesecloth.
This will keep any dust and flying critters that may make there way through your kitchen out of your vinegar. One or two layers of cheesecloth stretched across the top of the jar should be fine.
Step 3: Let the jar sit in the cupboard for a few weeks.
After 4 or 5 weeks your champagne will turn to vinegar (a little taste test will let you know if the transformation has occurred yet) and you can replace the cheesecloth with the insert for the canning jar to store. Your homemade vinegar will last for up to 6 months stored in your cupboard.