Subject: Zabaione
From: Unicorn (unicorn@indenial.com)
Date: Fri Jun 29 2001 - 16:37:28 EDT
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F O O D F U N N Y
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Here's a true one from reader Remoh Meadow:
My niece is a wonderful cook, but when she was first married, she was
going to fix fried shrimp. She got the flour out of the cabinet, mixed
the
batter, battered the shrimp, and proceeded to fry them. But they would
NOT brown. She cooked them much longer than she thought she ought
to, but they simply would not brown. Finally, in desperation, she
decided
to try making a new batch. When she went to the flour cannister, she
discovered she had not gotten the flour out - it was plaster of Paris.
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T O D A Y ' S R E C I P E
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This is honest to goodness one of my all-time favorite desserts, and
for years I ordered it every time I saw it on a restaurant menu. It's
so easy to make that now I whip it up at home and save my dining-out
desserts for more complicated dishes.
Zabaione (Egg and Marsala Custard)
5 egg yolks
1 whole egg
3 Tbs (45 ml) sugar
1/4 cup (60 ml) Marsala wine or dry sherry
Combine the yolks, egg, and sugar in the top of a double boiler set
over simmering water. Whisk constantly until the mixture is pale
yellow and fluffy. Add the Marsala and continue whisking until the
mixture has thickened enough to hold its shape. Spoon into individual
bowls or wine glasses and serve immediately. Serves 4 to 6.
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