Kir Royale, champagne delight

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The Kir Royale is a French cocktail that is made of crème de cassis or the juice of a blackcurrant and then topped with champagne. It is a deviation from the other cocktail Kir which is blackcurrant topped with white wine.

The cocktail is often had before a meal or snack as an aperitif. The drink was named after a Felix Kir who was a former mayor of the city of Burgundy in France.

Variations on the Kir Royale include the Cider Royale which is made with cider instead of wine, Communard which is made with red instead of white wine, the Hibiscus Royale which is made with sparkling wine and peach and raspberry liqueur and a hibiscus and Kir Pamplemousse which is made with red grapefruit juice instead of black currant.

To make the Kir Royal you will need 4 tablespoons of Chambord, ¼ cups fresh raspberries, and 1 bottle of French champagne, chilled.

Place the 4 champagne flutes in a freezer for 15 minutes and remove and add 1 tablespoon of Chambord to each flute. Add a few raspberries and top with champagne. Serve while chilled.

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Poached shrimp with Succotash

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Shrimp (read here more news about shrimp) is versatile and can be prepared in various ways with a variety of accompaniments including staples and vegetables.

The poached shrimp with succotash is one such meal which requires simply 1 teaspoon Old Bay seasoning, 1 lemon, halved,1 pound large shrimp, peeled, 2 tablespoons champagne or white-wine vinegar,1 teaspoon Dijon mustard,1/4 cup extra-virgin olive oil, divided, 1/2 pound green beans, trimmed and cut,2 cups corn kernels, 2 medium zucchini, diced medium, salt and pepper.

To prepare the dish first poach shrimp by combining 6 cups of water, Old Bay, and lemon in a medium pot. Bring to a boil then add shrimp and simmer until the shrimp is opaque throughout for about 2 to 3 minutes. Drain, discard lemon, and place in a bowl.

Next toss the shrimp with vinegar, mustard, and 2 tablespoons oil. Then in a large skillet, heat the remaining 2 tablespoons oil over medium-high flame, add green beans and cook until bright green. Add corn and zucchini and saute until crisp-tender. Transfer to a platter, top with the shrimp mixture, season with salt and pepper, and serve.

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