lemon-basil ricotta stuffed shells in a champagne cream sauce

prep time:  tbd
cook time:  tbd
servings:  2 - 4


ingredients:
1 box jumbo shells
1 1/2 cups lemon basil ricotta
1 cup pecorino romano - grated on the largest holes of the box grater
3 tablespoon butter
3 tablespoons flour
1 clove garlic
3/4 cup champagne
1/2 cup heavy cream
salt
pepper


directions:
1.  butter a large baking dish.  bring a large pot of water to boil and season with salt.  cook the jumbo shell pasta two - 3 minutes shy of al dente.


2.  meanwhile, season the ricotta with salt and pepper.  mix in half of the grated pecorino and set aside. 


3.  once the pasta is partially cooked, drain well and spread out onto a rimmed baking sheet.  with a spoon stuff the shells until the ricotta is gone (you may have left over shells) and place the stuffed shells into the baking dish. 


4.  in a small sauce pan melt the butter.  once melted press in the garlic clove.  cook until fragrant and soft, but not browned.  whisk in the flour and cook for a minute.  pour in the champagne and the cream while whisking.  let bubble until slightly thick, 1 - 2 minutes.  add some pepper and remove.  pour evenly over the stuffed shells.  top with remaining cheese.


5.  place in a the oven and bake until the cheese has melted and the sauce is bubbly, about 20 - 30 minutes.


- simply scratch

sparkling champagne buttercream cupcakes

prep time:  40 minutes
cook time:  20 minutes
servings:  tbd

cupcake ingredients:
2 3/4 cups flour
3 teaspoons baking powder
1 teaspoon salt
2/3 cup butter
1 1/2 cups sugar
3/4 cup champagne (the sweeter the better)
6 egg whites

frosting ingredients:
3 1/4 cups powdered sugar
1 cup butter - at room temperature
1/2 teaspoon vanilla extract
3 tablespoons champagne - at room temperature

cupcake steps:
1.  preheat oven to 350 degrees.  prepare a cupcake pan with liners.

2.  in a large bowl, cream together butter and sugar until very light and fluffy.  sift flour, baking powder, and salt together  and then blend into creamed mixture alternately with champagne.

3.  in another large bowl, beat egg whites until stiff peaks form.  fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites.  fill the cupcake liners about 2/3 full.

4.  bake for 20 minutes or until a toothpick inserted into the cake comes out clean.  let sit for 5 minutes then place cupcakes on a wire rack to cool completely.

frosting steps:
1.  with an electric mixer, beat together sugar and butter.  mix on low until well blended, and then on medium for another two minutes.

2.  add vanilla and champagne, beating on medium for another minute.

3.  frost cupcakes when they have cooled completely.

 - the stir by cafe mom

golden champagne bellini cupcakes

prep time:  tbd
cook time:  18 minutes
servings:  24 cupcakes

cake ingredients:
1 box duncan hines white cake mix
1 cup sweet champagne
1/4 cup peach nectar
1/3 cup vegetable oil
3 egg whites

frosting ingredients:
1/2 cup softened butter
4  cups powder sugar
1/4 cup champagne
1 ounce peach nectar

cake steps:
1.  heat oven to 350 degrees and prepare cupcake pans with cupcake liners.

2.  combine cake mix, champagne, peach nectar, oil and egg whites in a large bowl.

3.  mix on medium until few lumps remain.

4.  divide batter into 24 cupcake cups.  back for 18 minutes or until toothpick inserted in the center comes out clean.

5.  allow cupcakes to cool before frosting.

frosting steps:
1.  beat butter until smooth, then add sugar and mix until combined.

2.  add champagne and nectar slowly until desired frosting consistency is reached

3.  pipe frosting onto cupcakes

- submitted by melinda dilwicius to the duncan hines red carpet challenge 2010