Bubbling Over

That pulsing headache isn’t the only reminder of the endless clinking and drinking of New Year’s Eve. There’s also that half-full bottle of bubbly on the counter. And since there’s no way that cork’s fitting back in (We promise, stop trying.), it’s time to make that liquid hangover reminder your kitchen’s new workhorse. Whether your bottle o’ bubbly cost you a Lincoln or a Franklin, here are three recipes that will make it so you never waste another drop.

1. Scallops In a small saucepan, bring ¾ cup of Champagne to a boil. Turn the burner down to low, add a squeeze of lemon juice and place 8 large bay scallops in the pan. Cook for 3 minutes, or until the scallops are mostly opaque with slightly translucent centers. Serve immediately.

2. French onion soup Thinly slice 2 large yellow onions. In a large saucepan, saute the onions in 2 tablespoons of butter over medium heat until caramelized, about 12 to 15 minutes. Add to the saucepan: 2 cups of dry Champagne, 2 cups of beef broth and 1 bay leaf. Bring to a gentle boil. Cover the pan and let simmer for 20 minutes. Taste, adding salt and pepper if necessary. Remove the bay leaf. Place 1 thick slice of French bread in the bottoms of each of 4 ovenproof soup bowls. Ladle equal portions of the onion soup into each bowl. Top each portion with 1½ ounces of thinly sliced Camembert or Gruyere cheese. Broil until the cheese melts and begins to blister and bubble, about 10 minutes. Serve immediately.

3. Champagne vinegar Pour ¼ cup of Champagne into a wide-mouthed jar. Let the jar sit at room temperature for 2 weeks, at which point it will become Champagne vinegar. Use the vinegar for a vinaigrette to pour over salads, in a Mignonette to top oysters, or add a splash to tomato sauce or mayonnaise.