Subject: Turron de Vino
From: Unicorn (unicorn@indenial.com)
Date: Fri Jan 25 2002 - 09:09:22 EST
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F O O D F U N N Y
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Reader Vicki Carver writes, "I saw one of your readers request help
with a Cookie Monster cake and just had to send you this true food
funny."
Many years ago, when my now-grown daughter was small, I made a Cookie
Monster cake for her birthday. I, like your reader, so wanted to get
the color just right. I don't remember exactly, but I think I bought
some special paste coloring, not just the liquid from the grocery
store. I added color and added color until it was the darkest, truest
Cookie Monster blue you can imagine. I was so proud. Then, when I
served it to the kids, blue was EVERYWHERE - on faces and hands,
staining tongues and teeth, on the tablecloth. It was a mess, but we
survived. Imagine my surprise the following day when my family (and
the mothers of many of the children) noticed that our "tinkle" was
also blue! It was a birthday to remember.
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T O D A Y ' S R E C I P E
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This classic Chilean dessert is of Spanish origin and is reminiscent
of the classic zabaglione of Italy and sabayon of France, the
difference being that this is made with the whites of the eggs only,
resulting in a much lighter and lower-fat concoction.
Turron de Vino (Wine Meringue)
1 cup (250 ml) sugar
1 1/2 cups (375 ml) red wine
6 egg whites
A pinch of cream of tartar (tartaric acid)
2 tsp (10 ml) vanilla extract
1 cup (250 ml) chopped almonds
Whipped cream for garnish (optional)
Combine the sugar and wine in a saucepan over moderate heat and bring
to a boil, stirring to dissolve the sugar. Simmer uncovered until
reduced in volume by about half. Meanwhile, beat the egg whites and
cream of tartar in a separate bowl until stiff peaks form. Place the
bowl over (not in) boiling water and slowly stir in the wine mixture
and vanilla extract. Continue stirring until thoroughly combined and
the egg whites are cooked, about 5 minutes. Remove from the heat and
allow to cool to room temperature, stirring occasionally. Fold in the
chopped almonds and spoon into dessert bowls or wine glasses.
Refrigerate for at least 2 hours and serve chilled, garnished with
whipped cream if desired. Serves 8 to 10.
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