Mountain Views News     Logo: MVNews     Saturday, December 29, 2012

MVNews this week:  Page 9



 Mountain Views News Saturday, December 29, 2012 


I hope that you were able to spend valuable time during 
Christmas with your family and friends. Next up on the 
calendar, The New Year! I think time is speeding up on me.

 One of my favorite subjects is joyfully known as “Bubbly.” 
I do not wish to be a referee with zebra stripes but I think 
it is important to discover some of the more intriguing 
historical elements of the liquid that tingles within our glass 
upon the stroke of midnight. 

There is a difference between “Champagne” and “Sparkling 
Wine.” Champagne is a distinct region in France and by strict French Law, only grapes 
grown and produced in the region can be called Champagne. Many states and countries 
produce a sparkling wine using very similar methods as the French. In California the 
procedure is called, “Champione Method.” 

In Spain they call it Cava, and South Africa uses Cap classique. An Italian sparkling wine is 
called Asti. In Germany, Sekt is a common sparkling wine. Other French wine regions cannot 
use the name Champagne, i.e. Burgundy and 
Alsace produce Crémant. Sparkling wines 
mislabeled Champagne can be and are often 
seized and destroyed by legal authorities. 

How did this wonderful bottle of Bubbly come into our world? Most believe that the monks 
of France developed and began the process some four hundred years ago. It appears that 
these guys have a lot of free time on their hands. Like some 
many of our greatest discoveries, Champagne was actually 
a mistake. Can you believe that! Most wines were drunk 
very early, but some were transported long distances and 
through the journey, the casks would warm and set off a 
secondary fermentation. A strange bubbling would be 
noticed when these casks were opened. Dom Perignon gets 
the credit for one of the first successful deliberate capture 
of the “mousse” in a bottle. Since then many a ship have 
set sail and many weddings have started and ended with 

Here are a few of the funnier quotes I found…

. “I only drink Champagne when I’m happy, and when 
I’m sad. Sometimes I drink it when I’m alone. When I have 
company, I consider it obligatory. I trifle with it if I am not 
hungry and drink it when I am. Otherwise I never touch it - 
unless I’m thirsty.” (Lily Bollinger)
. “I drink Champagne when I win, to celebrate . . . and I 
drink Champagne when I lose, to console myself.” (Napoleon 
. “In victory we deserve it, in defeat we need it.” 
(Winston Churchill)
. “Champagne makes you feel like it’s Sunday and 
better days are just around the corner.” (Marlene Dietrich)
. “My only regret in life is that I did not drink more 
Champagne.” (John Meynard Keynes)
. “Champagne is the only wine that leaves a woman 
beautiful after drinking it.” (Madame De Pompadour)
. “Three be the things I shall never attain: envy, content 
and sufficient Champagne.” (Dorothy Parker)

So, if this has got you in the mood for bubbly, I can’t blame 
you. In fact, I toast you!! Drink responsibly! Wear eye 
protection if you insist on letting the kiddies rocket the 
cork with a bottle opening! 

Come join me this Tuesday at Pop Champagne Bar for 
a night of Bubbly!! Reservations required. Email me for further information. 
Thanks to Google for helping me research this.

Tune into my Live Radio Show 6 PM Saturday 790 AM KABC


Perfect for New Year’s Eve


1 tablespoon unsalted butter 

1/4 cup minced shallot 

2 large garlic cloves, minced 

3 tablespoons panko (Japanese breadcrumbs) 

3 tablespoons whole milk 

3/4 cup drained sauerkraut 

1 tablespoon Dijon mustard plus more for serving 

3/4 teaspoon caraway seeds, toasted, lightly crushed 

Kosher salt and freshly ground black pepper 

8 ounces ground pork 

1 14-ounce package Dufour Pastry Kitchens frozen puff pastry, thawed 

All-purpose flour (for dusting) 

1 large egg, beaten to blend 


Melt butter in a small skillet over medium heat. Add shallot and cook, stirring occasionally and reducing 
heat if needed to prevent burning, until soft, 4-5 minutes. Add garlic and cook, stirring occasionally, 
until aromatic, about 1 minute. Transfer shallot mixture to a large bowl and let cool. 

Combine panko and milk in a small bowl; let stand until milk is absorbed, 2-3 minutes. Add to bowl 
with shallot mixture. Squeeze any excess liquid from sauerkraut; coarsely chop and add to bowl. Stir 
in 1 tablespoon Dijon mustard and caraway seeds; season with salt and pepper. Mix well. Add pork; 
using a fork or your hands, gently mix until just combined (do not overmix). 

Line a baking sheet with parchment paper. Roll out pastry on a lightly floured surface to a 14x10” 
rectangle. Cut lengthwise into three 14x3 1/3” strips. Transfer strips to prepared baking sheet. Using 
one-third of sausage filling and leaving a 1” border at each end, pat sausage to form a thin log of filling 
down the center of 1 pastry strip. Fold pastry over sausage mixture to enclose, then press pastry 
together to seal. Fold seam under to ensure that sausage is tightly wrapped. Repeat with remaining 
pastry and sausage mixture. 

Cut small diagonal slits at 1” intervals along top of pastries (to help release steam). Brush top and sides 
of pastry with beaten egg; chill in freezer for about 30 minutes. DO AHEAD: Pastries can be made 2 
weeks ahead. Cover tightly with plastic wrap, then foil, and keep frozen. 

Preheat oven to 425°F. Bake pastries (if frozen, no need to thaw) until puffed and light brown, about 15 
minutes. Reduce heat to 350°F; continue baking until sausage is cooked through and pastry is golden 
and completely puffed, about 25 minutes. Let cool slightly. Cut sausage rolls crosswise into 1” pieces. 
Serve with a bowl of Dijon mustard for dipping. 

TABLE FOR TWO by Peter Dills

Happy New Year!


The Sierra Madre Farmer’s Market hours have changed to 3:00pm through 7:00pm every 
Wednesday in fall and winter. Vendors include Dry Dock which has fresh and wild caught 
fish, Rustic Loaf with artisan breads, Cutie Pie with fresh pies and much more!

For those interested in being a vendor contact Melissa Farwell with Raw Inspirations at 
818-591-8161 ext. 806.