There’s nothing sadder than dumping even part of a bottle of champagne that’s lost its fizz the day after New Year’s. So don’t do it.

If you didn’t remember to stop up your leftover champagne and put it in the fridge, plan to incorporate the rest of your sparkling into a couple of easy dishes and start 2016 with a burst of creativity in the kitchen. You can rest easy knowing one of the highlights of your holiday revelry did not go to waste.

Champagnes and sparkling wines lose their bubbles at different rates and based on several factors. The warmer the environment, the more quickly the champagne will release the carbon dioxide bubbles and go flat. Sparkling wines nearly always differ in how much carbonation is in the bottle. But once you’ve determined your Champagne is flat, there’s a bevy of options to save its flavour.

Champagne adds body to marinades, contrast to fruit syrups, subtle nuance to your favourite risotto dish, sweetness to soup. Without its fizz, it loses that effervescence that made it so attractive in the first place and likely tastes too off to drink by itself, but it is just as versatile and a lovely addition to some of your favorite dishes.

Actually, any recipe incorporating white wine would do well with a dose of flattened champagne, but there can be some lingering sweetness, so be sure to take that into account when choosing how to use it.

Even if you have a bottle that’s been sitting corked in your fridge for a week, you can use what’s left over to give some of your everyday dishes a big, ambitious kick (as in the case of the crab and lemon risotto recipe, ), or just a small dose of surprise (like in champagne French toast). All it takes to impart the lasting flavour of most flattened champagnes into your favorite dishes is about a quarter to half a cup of leftover sparkling.

Here are some great dishes to try once your champagne has gone flat.

Champagne syrup

In a saucepan, mix one cup leftover champagne with one-third of a cup sugar and half a cup water. Mix in the zest from one lemon plus two tablespoons fresh lemon juice. Add one cinnamon stick. Bring to a boil. Reduce heat and simmer, stirring often, for about five minutes or until all the sugar has dissolved. Remove from heat and let cool for half an hour. Pour over your favourite pound cake, seasonal fruit or raspberries.

Sole poached in Champagne

In a large, non-stick pan, sauté one chopped onion in one tablespoon of olive oil until soft. Add one teaspoon of salt, half a teaspoon of lemon rind and one finely chopped garlic clove. Lay fish on top of onions. Pour chopped tomatoes and parsley over fish, then pour quarter of a cup leftover champagne around fish. Cover loosely with foil and cook over medium heat for eight to 10 minutes, or until fish flakes away.

Champagne salad dressing

Mix half a cup mild-flavoured extra virgin olive oil with a quarter of a cup leftover champagne, a quarter of a cup white wine vinegar and a pinch of sugar. Add salt and freshly ground pepper to taste.

Champagne French toast

Use your favourite French toasting bread cut into slices 2.5 centimetres thick. Mix four large eggs at room temperature with half a cup half and half, quarter cup champagne and a teaspoon of sugar and a pinch of sea salt. Soak the bread in the egg and cream mixture for one minute and then fry in foamy hot butter on each side until golden.

Lemon crab risotto with mint and hot pepper flakesSet a saucepan with four cups chicken stock to medium on one burner. On another burner, in a large-mouthed pan, sauté one-fourth of a cup shallots in two tablespoons of butter until they are translucent but not brown. Add two cups arborio rice and one-fourth of a cup leftover champagne, stirring constantly. Stir until the liquid has evaporated. Keep adding hot stock and stirring until the rice has plumped.When all the stock has been incorporated, stir in one tablespoon of unsalted butter and the juice and rind from one lemon. Add one-fourth of a cup Parmesan cheese if desired. Just before serving, stir in 225 grams of fresh crab meat. Garnish with hot pepper flakes and fresh torn mint leaves.

Champagne marinade for salmon

Add a quarter of a cup leftover champagne to one-third cup olive oil. Mix half a teaspoon dry mustard with half a teaspoon dried basil leaves and a quarter teaspoon thyme and a dash of salt and pepper. Marinate your favourite grilling fish in the marinade for at least two hours and brush with the marinade while grilling.

Champagne soup

In a medium-sized saucepan, boil four cups vegetable stock with five deskinned and chopped Anjou pears. Add the zest and juice of one lemon and one cup champagne. Cook until the pears are tender, about 10 minutes. Carefully purée the soup and stock until smooth in a food processor or with an immersion blender. Add the champagne, lemon zest and juice and stir until smooth. Season to taste.