Batter for Fried Calamari (can be used for other fish, or frying vegetables too)
printable recipe here
1 cup flour (approximately)
1/4 cup Prosecco (approximately)
dash of salt
dash of cayenne pepper
Add all the ingredients together, using a whisk to blend. Add more Prosecco (or seltzer water if you don’t have enough Prosecco) until the batter is the consistency of a thin pudding.
Dip the sliced squid rings into the batter, lift with a fork to wipe off excess, then drop into hot oil. Turn once when golden on the first side and remove when golden on the second side. Drain on paper towels and season with salt immediately.
With New Year’s Eve approaching, you’ll most likely be breaking open some champagne, but instead of pouring a simple glass of the bubbly, why not have a Kir Royale, a festive drink made with champagne and crème de cassis, a sweet, dark liqueur made from black currants. I never drank a Kir Royale until my trip to Paris this fall, when I made up for all those decades of neglect. I even went one step further, taking a side trip to Reims, the heart of the Champagne region. It’s only a one-hour train ride east from Paris.
• Quarter or demi bottle = 18.7 or 20cl, depending on the country
• Bottle = 75cl
• Magnum = 1.5 litres
• Jeroboam = 3 litres (named after the founder and first king of Israel)
• Methuselah = 6 litres (named after Noah’s grandfather)
• Salmanazar = 9 litres (named after the king of Assyria)
• Balthazar = 12 litres (named after the regent of Babylon)
• Nebuchadnezzar = 15 litres (named after the king of Babylon)
Whatever you’re toasting with this New Year’s Eve and whatever the size, I’m lifting my glass to all you readers who follow Ciao Chow Linda, and I wish you all a happy, healthy 2013.