Subject: Syllabubs
From: Unicorn (unicorn@indenial.com)
Date: Fri Jan 04 2002 - 19:33:36 EST
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F O O D F U N N Y
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It appears that reader Dharmo Soejanto has been eavesdropping on my
therapy sessions:
"The problem with you is that you are obsessed with food," the
psychiatrist told his overweight patient. "You just can't stop
thinking about food. Every event is another excuse for you to eat.
You go to the ball games for the hot dog, you go to the movies for the
popcorns and you munch on chips while watching TV. You've got to stop
the incessant eating."
"Wait a minute doc," the patient said, "don't you serve nuts during
therapy?"
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T O D A Y ' S R E C I P E
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The origin of the name for this recipe is lost to history, but it was
popular in England and the American colonies from the sixteenth to
nineteenth centuries. Originally served as a beverage, modern tastes
consider it more appropriate as a dessert. Here's how they made it in
1740s Williamsburg:
To make whipt Syllabubs
Take a Quart of Cream, not too thick, and a Pint of Sack, and the
Juice of two Lemons; sweeten it to your Palate, and put it into a
broad earthen Pan, and with a Whisk whip it, and as the Froth rises,
take it off with a Spoon, and lay it in your Syllabub Glasses; but
first you must sweeten some Claret, or Sack, or White-wine and strain
it, and put seven or eight Spoonfuls of the Wine into your Glasses,
and then gently lay in your Froth. Set them by. Do not make them
long before you use them.
Here's a modern adaptation, well suited for those of us who don't have
syllabub glasses:
Syllabubs
2/3 cup (160 ml) dry white wine
1/3 cup (80 ml) dry sherry
2 Tbs (30 ml) grated lemon peel
1/4 cup (60 ml) lemon juice
2/3 cup (160 ml) sugar, or to taste
2 cups (500 ml) heavy cream
Sprigs of mint for garnish
Fresh berries for garnish
Combine the wine, sherry, lemon peel, lemon juice, and sugar in a
mixing bowl and stir to dissolve the sugar. In a separate bowl, whip
the cream until stiff peaks form. Fold into the wine mixture. Spoon
into 8 wine glasses, cover with plastic wrap, and refrigerate for 2
hours or overnight. The mixture will separate, forming a froth on top
of the liquid. Garnish with fresh mint leaves and berries. Serves 8.
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