Ultimate Cook Book_ 900 New Recipes, Thousands of Ideas - Bruce Weinstein [418]
* * *
Zabaglione
More like a custard sauce, zabaglione can be poured over fresh berries, stone fruits (peaches, nectarines, plums, and such), or slices of cake (like Pound Cake, on section Cakes; One-Bowl Chocolate Buttermilk Loaf Cake, on section Cakes; or Semolina Cake with Ginger and Pine Nuts, on section Cakes). Although Marsala provides the authentic taste, the zabaglione is endlessly variable if you substitute another liqueur. Makes 6 servings
4 large egg yolks, at room temperature
¼ cup sugar
1/8 teaspoon salt
½ cup sweet Marsala, brandy, port, whiskey, an orange-flavored liqueur like Grand Marnier, a coffee-flavored liqueur like Kahlúa, a hazelnut-flavored liqueur like Frangelico, or brewed, cooled espresso
Use an electric mixer at medium speed to beat the egg yolks, sugar, and salt in the top half of a double boiler until thick, pale yellow, and creamy, about 3 minutes. Alternatively, beat them in a heat-safe medium bowl that you can later put over a saucepan of simmering water.
Bring about 1 inch of water to a boil over high heat in the bottom half of a double boiler or in a medium saucepan if you’re using a bowl.
Meanwhile, beat the fortified wine, liqueur, whiskey, or espresso into the egg yolk mixture. When the water is boiling, set the top half of the double boiler or the bowl over it.
Immediately reduce the heat so the water simmers very slowly. Beat the mixture at medium speed, scraping down the sides of the pan or bowl so that no egg mixture solidifies there (be careful with the electrical cord around the heat and water) until the sauce has doubled in volume and is soft and fluffy, about 3 minutes.
Remove the pan from the heat and cool for at least 10 minutes before serving. If you want to make the sauce ahead, set the top half of the double boiler or the bowl in a larger bowl of ice water to cool quickly, stirring all the while; then scrape into a medium bowl, cover by pressing plastic wrap against the sauce’s surface to seal it in, and refrigerate for up to 2 days.
Champagne Zabaglione: Substitute ¼ cup champagne for the liqueur.
Gratinéed Zabaglione: Spoon the sauce over sliced strawberries or other fresh berries in a heat-safe bowl and place about 6 inches from the heat source of a preheated broiler until browned and puffed, about 2 minutes.
Chestnut Flan
Chestnuts provide just the right amount of starch in a flan, turning this custard-style dessert into a rich, cakelike treat. The caramelized sugar creates a natural sauce as it melts a second time while baking. If you don’t have a 2-quart soufflé dish, you can use a standard flan pan (larger in circumference and more shallow), but you’ll have to watch the cooking time carefully, probably reducing it to about 45 minutes. Makes 8 servings
1 cup sugar
2 tablespoons water
2 cups whole or low-fat milk (do not use fat-free)
½ pound jarred roasted peeled chestnuts
3 large eggs plus 3 large egg yolks, at room temperature
2 teaspoons vanilla extract
¼ teaspoon salt
Position the rack in the center of the oven and preheat the oven to 350°F. Bring a teakettle of water to a boil over high heat.
Mix ½ cup sugar and the 2 tablespoons water in a large skillet over medium-high heat until the sugar has dissolved. Continue cooking, stirring almost constantly, until the melted sugar turns a deep caramel color.
Pour into a 2-quart soufflé dish, tilting the dish quickly to get the very hot liquid sugar into the corners and in as even a sheet across the bottom as you can. Set aside.
Place the milk and chestnuts in a large blender or a food processor fitted with the chopping blade. Blend or process until pureed.