mimosas for brunch next weekend! i know it's not a new, interesting use for it, but delicious and a great way to keep celebrating the year in the coming week(ends).

If its already open, champagne makes great salad dressing.
Well, not alone. ha!

Absolutely agree with the editor. More over, if you feel you don't know what to do I can give you my adress and you may send it to me!! -find good company, prepare a nice meal and simply enjoy! Happy New Year!

Try a champagne beurre blanc sauce. Great on shrimp or lobster with pasta.

Simply Recipes has a leftover champagne & mushroom sauce today.

http://simplyrecipes.com/recipes/champagne_mushroom_sauce/

The latest issue of the Food Network magazine has a month's worth of ideas for using up champagne.

we had the last of ours for breakfast (in mimosas) but would have to go with the "drink it up" contingent. we tend to have mineral water around for dinner (like the fizzy) so it's not hard to imagine a proper pairing.

I never understand how people have this kind of problem.

I've stuck mine in a chicken marinade in the past - works beautifully.

Stewed fruit - plums, pears, blackberries or similar. Add a dash of cinnamon or a vanilla bean and its great with pancakes, waffles, oatmeal or over ice cream...

i think the real question is: WHY do you have leftover champagne?? lol!

Sorbet! Add some sugar, and your favorite citrus juices and freeze.

I'm using mine to make champagne vinegar (for salad dressing). I found a couple of online recipes which say to pour it into a wide mouth jar or measuring cup and let it sit uncovered at room temperature for 4 to 6 weeks.

A little flat champagne added to scrambled eggs makes for the greatest eggs ever.

Use flat champagne to make french onion soup a la Barbara Kafka.

I had some mimosas with breakfast then used the rest with some garlic, lemon pepper and cooked up some chicken to add to a pasta sauce for lunches. Wicked yummy!

Make sangria...

Champagne cake/cupcakes! I just made some of these the other day. You can use the champagne to replace the liquid in your cake/ cupcake recipe. You can also use it to make a glaze, frosting, and syrup for those cakes/cupcakes.

Try using it in a champagne cocktail topped off with cranberry juice... nice for brunch.

I like to keep a spoon in the top of my champagne while drinking it. I think it saves the bubbles and is also kind of fun.

BUT I'VE NEVER had this problem. We always finished the bottle(s) by end of the night.

I've used it in a chicken/tarragon/shallot/cream sauce with delicious results! True, though, that this is a rare occurrence :)

I second the cupcakes. Mine came out amazing and I am not a great baker.

use it to make risotto instead of white wine. Gives it a nice twist.

I have a great recipe for chicken and mushrooms cooked with champagne:

http://www.maddhatterskitchen.com/dinner/chicken-au-champagne

Brie Bites with Champagne Jelly
http://veggiewala.com/baked-brie-bites-with-champagne-jelly/

Or just make champagne jam and mix in some elderflowers, rosemary or citrus peel.

The most delicious cooking with champagne that I've had recently was a poached peach with champagne zabaglione - I'd love to try making it at home, but haven't had any spare champagne yet (funny, that!). For locals in Sydney, it's at Coast Restaurant. Fluffy, and very slightly bruleed. Absolutely perfect!

use it in jello!

use it as the base for fondue instead of wine or beer.

Use in cheese dishes. Fondue for sure (I use prosecco by default), or throw a glass over a mac & cheese before it goes into the oven.