chilled zabaione reciepe?

Answer 1

PERE RIPIENE ALLO ZABAIONE

6 c. dry white wine
2 1/4 c. granulated sugar
1 1/2 tsp. vanilla extract
10 lg. ripe pears
10 tbsp. lemon juice
2 (10 oz.) boxes frozen raspberries, thawed and drained
Confectioners' sugar to taste
3 tsp. Aurum or Grand Marnier
3 c. chilled Zabaione
1 1/2 c. crushed walnuts or almonds

Prepare a syrup by bringing the white wine, granulated sugar, and vanilla extract to a boil, stirring until the sugar is thoroughly dissolved and wine is partially evaporated. Remove cores and seeds of pears. With a small spoon and working from the large or bottom end of the pears, remove some of the pulp of the pear, leaving only a shell of pear 1/4 inch thick. Carefully peel the pear shells and brush them inside and out with lemon juice.

Chop 1 2/3 cups of the pear pulp and mix together with 3 1/3 teaspoons lemon juice. Plunge pears into hot syrup and turn carefully for about 2 minutes or until they are coated thoroughly. Remove pears; drain and refrigerate until completely chilled.

Mix together chopped pear pulp and raspberries. Sprinkle with remaining syrup. Sweeten further with confectioners' sugar, if desired. Stir in the Aurum or Grand Marnier; chill. Stuff pear shells with raspberry mixture and place each pear upright in an individual crystal dessert bowl or champagne glass. Pour chilled Zabaione Sauce over pears to coat them. Decorate each pear with a spoonful or more of crushed nuts. Chill until serving time.

ZABAIONE (Marsala Custard) :
9 egg yolks
4 1/2 tbsp. granulated sugar
1/8 tsp. cinnamon
1/4 tsp. vanilla
1 1/4 c. dry Marsala wine

In the top of a double boiler, beat together the egg yolks, sugar, cinnamon, and vanilla with a wire whisk or rotary beater. Beat for at least 2-3 minutes from the moment the water starts to simmer or until mixture is frothy, fluffy, and pale yellow. Add Marsala bit by bit beating continually. Do not let it come to a boil. Spoon sauce over pears.

Answer 2

Chilled Zabaglione with Berries
Yield: 4 servings

Recipe Summary
Difficulty: Medium
Prep Time: 5 minutes
Cook Time: 10 minutes
User Rating:4 Stars

Recipe courtesy Gourmet Magazine
4 to 5 cups mixed raspberries and quartered strawberries
1/2 cup sugar, divided
2 tablespoons amaretto, or to taste
3 large egg yolks
2 tablespoons dry Marsala
1/2 cup chilled heavy cream

In a large bowl, mix together the berries, 1/4 cup sugar, and amaretto. Set aside to macerate for 15 minutes or up to 1 hour at room temperature.

Meanwhile, make the zabaglione: Set an instant-read thermometer in a cup of hot water. In a metal bowl, with a whisk or a hand-held electric mixer, beat together the remaining 1/4 cup sugar, egg yolks, and Marsala until well combined. Set bowl over a saucepan of barely simmering water and beat mixture until tripled in volume and thermometer registers 140 degrees F, about 5 minutes. To ensure that eggs are cooked, beat mixture 3 minutes more. Set the bowl in a bowl of ice water and continue beating until chilled.

In another bowl, beat the heavy cream to stiff peaks. In 3 additions, fold the whipped cream into the zabaglione and store in the refrigerator.

When ready to serve, divide the fruit among stemmed glasses or bowls and spoon the chilled zabaglione over the top. Serve.

Answer 3

4 Egg yolks
1/3 cup Sugar
1/2 cup Sweet Sicilian Marsala such as Florio or Pellegrino
Cinnamon

Try substituting other wines (or liqueurs) for the Marsala; a combination of strong coffee and brandy also makes a flavorful, though not traditional, Zabaione.

BRING A QUART OF WATER to a simmer in a small saucepan.

Place the egg yolks in a heat-proof bowl and whisk by hand until liquid. Whisk in the sugar in a stream, then the Marsala.

Regulate the heat under the pan so that the water simmers gently, then place the bowl over the pan so that the bottom of the bowl is above the surface of the water.

Whisk vigorously; the Zabaione will begin to absorb air fairly quickly. Continue whisking for a total of 4 minutes, until the Zabaione is very aerated and thickened.

Pour into stemmed glasses, dust with a dash of cinnamon and serve immediately.

Though not traditional, you may wish to serve the Zabaione cool: After whisking until thickened, continue whisking by hand, with a hand mixer set at medium speed, or in a heavy-duty mixer fitted with the whip, until the Zabaione is cool.

Answer 4

15 MINUTE HAMBURGER STROGANOFF

1 lb. hamburger
8 to 10 oz. bag wide egg noodles
1 can cream of mushroom soup
3 tbsp. sour cream
2 tbsp. chopped onion
Salt and pepper
1 sm. can sliced mushrooms (optional)

Brown hamburger with chopped onion, salt and pepper, browning meat to taste. Drain off drippings.
While meat is browning, boil water for cooking egg noodles. Salt water, if desired. Cook noodles to desired tenderness. Drain off water. Add to drained hamburger mixture 1 can cream of mushroom soup and 3 tablespoons sour cream. Stir over medium heat. Add can of drained mushrooms. Heat thoroughly.

Add hamburger mixture to drained noodles or serve hamburger mixture over noodles.