Nice bubbles and delicious lobster balls

Nice bubbles and delicious lobster balls

Estimated reading time: 8 minutes

Prosecco, Cava, Champagne, Sect. Do you sometimes no longer see the glass because of the bubbles? I understand. There are so many different types of "sparkling wines" on the market that you will already lose the advisor in the liquor store when you say: "we also have a nice demi-sec Champagne". In addition to these terms, there are also different flavors for each sparkling wine. The collective name of all these sparkling wines is therefore sparkling wine. You already have it in your pocket. Today I will take you on a tour of Europe. And then I hope that tomorrow you can confidently name your bottle of bubbly for New Year's Eve in the liquor store or wine specialty store. These are very essential, you understand. Let's go, I'll tell you all about it in this blog “Nice bubbles and delicious lobster dumplings”. oliebollen recipe

Method Traditionelle

First some basic information about sparkling wines to get you started. Otherwise it will be very difficult to properly describe the different sparkling wines…

The Méthode Traditionelle is a method in which, among other things, Champagne, Cava and Sekt are produced. Prosecco Spumante is also made with this method, frizzante on the other hand is produced in a different way, more about this later.

In a nutshell:

The Méthode Traditionelle in a nutshell: you have a nice still base wine, you add bubbles by adding “liqueur de tirage” (that is a mixture of sugar, yeast and sometimes citric acid). This then goes together in a bottle which is closed with a crown cap. The addition of the liqueur de tirage results in a two-fermentation in the wine. As the yeast absorbs the sugars, gases are released. These gases remain in the bottle through the cork, creating sparkling wine.

Nice bubbles and delicious lobster balls
The bottles go upside down on the rack.
The aging of the wine

But we're not there yet, the wine still needs to mature in the bottle and be turned over now and then “Remuage”. This is done in "Champagne racks" the so-called pupittres or boxes that are turned by machine (see photo). The sediment from the fermentation still has to come out of the bottle. They do this by freezing the neck of the bottle, with the result that the cork "pops" out with some of the wine, a shame! But this will of course be replenished. They do this with a mixture of sparkling wine and cane sugar "Liquer d'Expedition" and then a new cork is put on.

Flavors of the bubbles

Sec, demi-sec, brut, extra brut are names for the amount of residual sugar in the wine. When making Champagne using the Traditional method, they add cane sugar to the process. These names originally come from the Champagne region, but nowadays they are used for almost all sparkling wines. What does it mean then? oliebollen recipe

  • demi sec: fairly sweet sparkling wine with 22 to 50 grams of sugar 17 to 50 grams of sugar.
  • Sec: 17 to 50 grams of sugar, semi-dry.
  • Brut: 2 to 20 grams of sugar, dry Champagne.
  • Extra breed: 6 grams of sugar, extra dry.

Cava the Spanish sparkling wine

Cava is the name for sparkling wine from Spain. There are many different types and flavors but today I limit it to the cava that we sell ourselves. The Pago de Tharsys Cava is made in Utiel Requena. It is a blend of the grapes Macabeo, Xarel-lo and Parellada. It has matured for nine months in the bottle and has a nice bubble.

Palate: Fresh with notes of green apple and lemon.

Wine/food: Fish, light dishes & tapas.

Crémant de Loire

From the Loire region in France. Huh, but isn't it Champagne from France?! No. Champagne can only be called Champagne if it comes from the region of the same name. So there is more delicious under the sun than just that bubble. This Crémant is made from Chenin Blanc, Chardonnay and Orbois grapes. A nice blend (name for when a wine is made from several grape varieties).

Flavor palette: Beautiful, elegant sparkling wine with hints of citrus and white fruit.

Wine/food: Apero, salads, light fish dishes.

Nice bubbles and delicious lobster balls
Whichever you open, every wine has something!

Rosé prosecco de Bernard

I would come back to this shortly. There are two varieties of prosecco: Frizzante and Spumante. The Spumante is made according to the Méthode Traditionelle, the Frizzante is semi-sparkling because the second fermentation is shorter than with the Methode Traditionelle. There are also Frizzantes where carbon dioxide is added to the still wine. We prefer to work only with a Spumante. My personal favorite as an aperitif is this Rosé prosecco from the Bernard. Of course I can also enjoy a glass of Champagne, but there is not always a budget for that. When I'm cooking, for example, I like to pour myself a glass of this festive rosé stuff. Love the soft bubble and it is nice and light: there is little alcohol in it.

Flavor pallet: Strawberries, soft fresh bubble, but dry
Wine/food: Everyone's friend! Not so good with dishes, but just as an aperitif or with your oliebollen. With apple fritters this will certainly be a party! Looking forward to it already…

Nice bubbles and delicious lobster balls

Pink bubbles, that makes you happy!

Prosecco GOLD de Bernard

Because we love it gold! You would buy it for the bottle alone. Super nice to put flowers in it when the bottle is empty. Made from the Glera grape, commonly called Prosecco grape. oliebollen recipe

Flavor palette: Fruity bouqet with hints of apple and bananas.

Wine / food: Goes well with sweet but certainly also with fish dishes.

Blanc de Noir sparkling wine, Weingut GEIL

Yes yes: it exists: Horny wine! This Blanc de Noir is made from the Pinot Noir grape, a blue grape which is pressed so that you only get the juice. And that juice is white. “sect” is the name for German sparkling wines made according to the Méthode Traditionelle. You also have schaumwein (same as prosecco frizzante), this cannot be compared with Sekt, a good Sekt can certainly match the quality of Champagne.

Flavor palette: Beautiful mousse with notes of peach and a fine acidity. Wine/food: Asian cuisine, desserts.

Think especially of the German pronunciation of this wine… A German G!

Rapeneau Champagne Brut

We saved the best for last shall we say. Arrived at the Champagne. I love the Champagne that we import ourselves, we import all the above sparkling wines ourselves. So what makes this one so special? The taste but also the mousse. The latter just shouldn't be too hard, that's not nice. Made from the three grapes that are only allowed to be used in the making of Champagne: Chardonnay, Pinot Noir & Pinot Meunier. And not even very expensive for a Champagne!

Palate: Floral notes of exotic fruits and citrus.

Wine/food: Apéro, Shellfish & shellfish.

Nice bubbles and delicious lobster balls

Maurice and I just had a party together to make this blog. After all, it is only really complete with a delicious recipe of delicious Lobster dumplings. Maurice has been cooking for as long as he can remember, having grown up in a butcher's shop and knows no better than to be in the kitchen and conjure up delicious bites on the table. Here is his recipe for these alternative oliebollen. We say tasty and cheers. See you next year dear people!

Lobster dumplings from the lobster man

An "oliebol anders" a savory oliebol made with lobster and stock. This way you get a delicious savory ball that goes perfectly with a very fine bubble.

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Hallway: snack
Kitchen: European
Keyword: snacks, lobster, oliebol
Preparation time: 10 minutes
Preparation time: 20 minutes
Total time: 30 minutes
Servings: 4 people
calories: 200kcal
Author: Fleur Verloo
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Ingredients:

  • 1 pack of Koopmans oliebollen mix
  • 1 teaspoon piri piri herbs
  • 250 gram lobster meat - (can also be prawn meat)
  • 250 ml fish stock - (may be from a block)
  • 250 ml water

Nice and easy: click on the logo of your favorite supermarket to add the ingredients.

And this is how you make it:

  • Make the batter according to the package, use only half of the water and top it up with the fish stock.
  • Stir about a teaspoon of piri piri spices (or to taste) into the batter.
  • Fold in the chopped lobster meat or prawn meat and let the batter rise for 45 minutes. (Do not fold or add anything during or after rising!)
  • When the batter has risen you can start baking the balls. Carefully scoop the batter into the warm oil (about 2 degrees) with an ice cream scoop or with 170 tablespoons and bake the balls in about 5 minutes until golden brown.
  • Carefully scoop the batter into the warm oil (about 2 degrees) with an ice cream scoop or with 170 tablespoons and bake the balls in about 5 minutes until golden brown.
  • To prevent the batter from sticking to the spoons, it is useful to regularly clean the spoon in some hot water. Turn the bulbs regularly.
  • Oliebollen are best when they are fried in a mixture of Ossewit and oil. After baking, drain the bulbs on kitchen paper.

  • Delicious bites!
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Have you ever tried this recipe?Mention @delicioushappen or tag #delicious snacks!

This blog “Tasty bubbles and delicious lobster dumplings” is a contribution by guest foodie Fleur Verloo and was written in collaboration with her husband Maurice. The wine is sponsored by The foody store.

Want to read more from Fleur? Check out the blog(s) below

“Wines on Boxing Night”

Nice bubbles and delicious lobster balls
On behalf of Fleur and Maurice, happy holidays!

Delicious Happen is a multi-media company, so you can also find me on various social media. follow me on FacebookPinterest en Instagram under @delicioushappen. If you make this recipe I would love it if you tagged me #delicioushappen. A comment below in the comments is also nice of course!

oliebollen recipe

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