Zabaglione

…because I just know it will weaken a woman’s knees…

Ingredients:

6 egg yolks
1/3 cup sugar, or to taste
pinch of salt
1/2 cup Marsala wine or other wine or spirit (eg. sherry, Madeira, vermouth,
sparkling or dessert wine) or combine wine with a spirit such as bourbon,
rum, or Calvados, or other brandy, or add a favorite liqueur such as praline
or Frangelico.  Citrus juice and zest, vanilla, or ground ginger or other
spices may be added along with the wine.

*  But if you really want to make it right, use the Marsala  *

Procedure:
In a round-bottomed copper zabaglione pan or the top pan of a double boiler,
combine the egg yolks, sugar and salt.  Using a wire whisk or hand-held
mixer, beat until the eggs are pale and creamy, about 3 minutes.  Slowly
whisk in the wine.

Place over gently simmering (not boiling) water.  Continue to beat
constantly until the custard is thick and doubled in volume, 5 to 8 minutes;
it should just hold its shape.  Spoon into stemmed glasses or pour into
custard cups and serve warm.

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About Lancaster Food Style

Lancaster Food Styles highlights the best resources our community has to offer. From farmers to markets to vendors to retailers, we highlight those members of our wonderful food community who are striving to improve the presence of the commercial and retail food industry for all the citizens of Lancaster. The food we eat and drink is important to every single one of us, and we believe that everyone is entitled to safe and healthy food and drink. We hope to engage the citizens of our city and county who care about the food we eat and the environment in which we live. We know there are many people in the community who are doing wonderful things that benefit the people of Lancaster, as customers and consumers. We hope you will let us know who they are so that we can learn and inform those who eat and drink. That, as we know, is all of us. We are all in this together. Let's build a community.

Posted on August 5, 2012, in Uncategorized. Bookmark the permalink. Leave a comment.

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