5 recipes and other ideas to make with cava

If you want to identify a good cava or a good champagne, you have to look at its bubbles, the finer they are, the better the quality.

It is nowadays that the consumption of this sparkling wine that we all know as cava or champagne is increasing exorbitantly.

Two drinks that are a symbol of celebration and with which we toast at the most important moments of these holidays and also to celebrate the key events of our lives.

Differences between cava and champagne

There are significant differences apart from climate and soil, which are really what determine the quality of the grape. We must not forget that in France Champagne, who also has a DOis produced in Champagne and it is very very cold there: the summers are short, the autumn is cold and the winter is super freezing, which means that the grapes have little time to ripen and are therefore more acidic.

However, he digs, It was born in a much warmer Mediterranean climate and a slightly sweeter and fruitier grape is obtained.

Another important difference is that champagne needs 15 months of fermentation: the first lasts 3 months in metal tanks and the rest inside the bottle, while cava only has 9 months of fermentation.

Cava drinks

A great way to start your New Year’s Eve dinner is with some bubbly and fun cocktails.

Raspberry cava cocktail

  • Crush the raspberry and strain the result through a fine-mesh strainer to remove the solids.
  • Pour some juice into your glass and top it off with cava.
  • If you wish, you can decorate your glass by introducing a raspberry.

mimosa cocktail

  • You just need to put 1/3 of filtered orange juice and cava in your glass. You can decorate your glass with a slice of orange or make a rim effect rim your glass with coconut sugar and orange juice.

Include cava in your New Year’s recipes

Prawns with cava and apple sauce

1.- In a frying pan, heat three tablespoons of olive oil and three tablespoons of butter. Fry two very finely chopped shallots over low heat with a skinless apple cut into small cubes.

2.- When it begins to soften, add a tablespoon of flour and toast it for a minute without stopping stirring. Pour 120 ml of cava and let boil for one minute. Add another 120ml of fish stock and simmer for 15 minutes until the sauce thickens. Strain the result into a blender glass to soften it.

3.- Prepare the prawns in a pan with a little olive oil and salt.

Present the prawns with the apple and cava sauce.

Scallops with cava sauce

1.- Heat a little olive oil in a frying pan and brown the scallop flesh for 2-3 minutes on each side. Remove to a plate

2.- In the same pan, add a little oil and brown a sweet onion. When it begins to soften, add 200 grams of shiitake mushrooms cut into strips and cook until golden. Add 2-3 fresh tarragon leaves, a tablespoon of Dijon mustard and stir for a minute. Pour in ½ cup of cava and cook until the liquid disappears. Finish with 3 or 4 tablespoons of cream and stir again to incorporate.

Present the scallops with this sauce and you will have a superb set for your New Year’s Eve dinner.

Reseda Sauce Oysters

Oysters are eaten naked and they are delicious, but if you add a teaspoon of this delicious French sauce, you will be bursting with even more flavor.

In a bowl, combine a very finely chopped shallot, ½ cup of cava, 1 tablespoon of red wine vinegar, finely chopped parsley and white pepper to taste.

What to do with leftover cava?

  • You can freeze it in ice cube trays and add it to your next sauces as a replacement for white wine.
  • Prepare the mandarin jam
    1.- Make thick slices of 6 mandarins and cook over low heat with a glass of water for 5 minutes. Once boiling, drain and put the result in a blender, coarsely crushing.

2.- Place the result on a scale to know its weight and put the tangerine back in the jar. Add the same amount of sugar as the tangerine, an additional ½ cup of tangerine juice, 1 cup of cava and simmer gently for 20-25 minutes until the amount of liquid is considerably reduced and it acquires the consistency of jam.


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