The New York Times circled up some good ideas:
While mimosas, bellinis and other champagne cocktails are always an option on New Year’s Day, a more-healthful choice may be to use the uncorked bubbly in creative home cooking. Champagne is an excellent accompaniment to seafood and salads, and several Web sites offer recipes for starting the new year in a healthy way.
Chef Bryan Voltaggio from Volt in Frederick, Md., suggests putting leftover champagne in an ice-cream maker. The resulting sorbet will have a bubbly effect and can be served atop raw oysters for brunch. He offers several more ambitious ideas as well at FrederickNewsPost.com.
The Galveston County Daily News offers recipes for a tantalizing dish of Gulf shrimp, curry powder, cilantro and champagne as well as champagne truffles and a champagne vinaigrette.
Planet Green suggests using leftovers to make champagne vinegar.
And Epicurious.com suggests using leftover champagne or any leftover white wine to cook mussels.