Tonight! Spectacular Holiday Treats

Tonight I will be preparing the following for a cooking demonstration for the Assiniboine Park Conservatory at the Madison Square Manitoba Liquor Commission. Photos to come after the evening's presentation.

1. Crab Cones




Filling:
1 tin frozen crab meat (Available at Gimli Fish)
6-10 peeled and chopped fresh water chestnuts (available at Sun Wah)
1 inch grated ginger
3-5 green onions, finely diced on a diagonal
¼ tsp white pepper
½ tsp sea salt
¼ cup Mirin (available at Sun Wah and other Asian markets)
drizzle Sesame oil
pinch of white sugar

Mix all ingredients together and chill until ready to fill cones.

Cones:
1 pkg frozen wonton wrappers (round or square cut in half)
canola or peanut oil
unwaxed paper cone cups

Set oven to 500ºF and place paper cups upside down on a baking sheet. Brush both sides of the wrapper with oil. Cut a slit through the centre of a circular wonton wrapper and form around the paper cone and pinch together. Place in oven and watch carefully until the wonton wrapper starts to bubble and begins to brown. Remove from the oven and cool. Gently remove wrappers from the cone and fill with your favourite filling. Serve on a platter or in a martini glass as shown.

Enjoy!

2. Latkes (Potato Pancakes)

3 medium potatoes, peeled and shredded
1 onion, shredded
2 eggs
1/4 cup flour or maztah meal
salt and pepper
freshly grated nutmeg
1/4 tsp paprika (optional)

Golden Caviar (Available at Gimli Fish)

Mix potato pancake ingredients together and fry in pancake size in a little olive oil until golden brown on both sides. Remove from heat and using cookie cutters, cut bite sized pieces from the pancake.

Top each latke bite with crème fraiche and golden caviar.


3. Baked Brie Wheel

1 wheel brie
¼ - ½ cup frozen fresh cranberries
¼ cup brown sugar

Preheat oven to 350º. Cut slits into the brie wheel and poke cranberries into the cheese. Top with brown sugar and place in oven for ~ 5 minutes. Turn to broil and watch for sugar to brown. Remove from oven and serve immediately with breads and crackers.

4. Caramelized Shallot Tarts


Shallots
port or wine
rosemary or thyme
drizzle olive oil
Salt and Pepper to taste

Take the skins and ends off of the shallots and place them in a shallow baking dish. Add remaining ingredients and bake at 350ºF oven for up to one hour or until the shallots are soft. Enjoy in a number of options or as a garnish to meats and vegetables or, combine with Okanagan Cherry reduction in tarts:

Dried Okanagan Cherry reduction
1 cup tart dried Okanagan cherries *
1 cup port
1 tbs chopped fresh rosemary
2 tbs butter
1 cup dry red wine or port
Soak cherries in port over night or for several hours.
In a sauce pan, heat soaked cherries and add wine or port and rosemary. Bring to a boil and add butter. Remove from heat and purée. Use on tarts or as a drizzle for meats or poultry.

5. Chocolate Creams

6-7 oz dark Callebaut Chocolate
2 cups milk
6 egg yolks
1/2 cup sugar

Melt chocolate in a bain-marie (stainless steel bowl over pot of boiling water) with 1 tbs. Milk. Make the quantity of milk up to 2 cups and bring high heat. Beat 6 egg yolks with sugar until the mixture turns white. Slowly add the chocolate flavoured milk, beating it in quickly. Divide the mixture between at least 6 ramekins placed in a baking dish that will be filled with simmering water (another bain-marie). Bake at 375º F for about 25 minutes. Remove the ramekins from the bain-marie and leave to cool before putting them in the refrigerator to set.

Pavlova

4 extra-large egg whites, at room temperature
Pinch kosher salt
1 cup sugar
2 teaspoons cornstarch
1 teaspoon white wine vinegar
1/2 teaspoon pure vanilla extract
Preheat the oven to 180ºF.
Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the
paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on
the reverse side. (This way you won't get a pencil mark on the meringue.)
Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk
attachment. Beat the egg whites on high speed until firm, about 1 minute. With
the mixer still on high, slowly add the sugar and beat until it makes firm, shiny
peaks, about 2 minutes.
Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites,
add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the
meringue into the middle of the circle on the parchment paper and smooth it
within the circle, making a rough disk. Bake for 1 1/2 hours. Turn off the oven,
keep the door closed, and allow the meringue to cool completely in the oven,
about 1 hour. It will be crisp on the outside and soft on the inside.
Invert the meringue disk onto a plate and spread the top completely with
sweetened whipped cream.


Enjoy!

Say Cheese! Canadian Cheese

Cheese of Canada

I had such fun the other day presenting recipe ideas at the MLCC Madison Square for the Assiniboine Park Conservatory. The theme was Cheese of Canada.

1. Grilled Cheese Sandwiches with Raclette, Pear and onion

2 whole wheat bread slices per sandwich
1-2 slices Raclette cheese per sandwich
2 slices pear (Bosc, red, golden, etc.)
2-4 onions, thinly sliced
2 tbs good olive oil
Salt and pepper
Port for deglazing
Dijon mustard on each slice of bread
Butter for outside of each sandwich

Slowly caramelize onions in a pan, season and deglaze with port when caramelized. To assemble sandwiches, spread mustard on inside of slices followed by pear, onion and cheese. Close sandwich and butter on both sides. Grill under the broiler or in a pan until browned and cheese has melted. Cut into quarters in the diagonal and serve immediately.

Enjoy!

2. Fresh Mozzarella Tomato Salad


6-8 red ripe tomatoes, sliced
1-2 packages fresh mozzarella, cut into pieces or slices
1 cup basil leaves, whole or torn
Salt and pepper
Olive oil
Balsamic vinegar

Lay out tomatoes and cheese on a plate, alternating and layering between them Sprinkle basil leaves over the plate. Season with salt and pepper and drizzle good olive oil and balsamic vinegar over the plate.


3. Baked Cheesy Pasta

1 pkg pasta (penne, farfale, rigatoni, etc.)
1 large onion, thinly sliced
1 tbs olive oil
1 tbs butter
2 cups milk
1 tbs flour
½ tsp chipotle peppers
1 cup white wine
1 head roasted garlic
One cup each of grated cheeses (Trappist, Chevre- crumbled, Raclette, Ermite)

Bring a large pot of water to boil with salt and olive oil. Cook pasta under the time recommended on the package. In another large saucepot, heat olive oil and butter and sauté sliced onion. Add 1 tbs flour and cook through without browning flour. Add milk and incorporate all of onion flour mixture on the bottom of the pot. Bring to a gentle boil and add white wine. Season with dried chipotle peppers and roasted garlic.

In a large mixing bowl, combine cheese, cooked and drained pasta and sauce. Pour into a large baking dish and bake at 350F until sauce bubbles. Let rest and serve.

Options: Add cooked sausage, bacon or other smoked meats. Try a variety of cheeses. Sprinkle crisp onions on top.

4. Matar Paneer (peas with paneer)

1 medium-sized onion, chopped
~ 1 inch fresh ginger, grated or chopped
4-6 tbs vegetable oil
Paneer (available at Dino’s fresh or frozen or make at home)
1 whole dried hot red pepper
1 ½ cups light yoghurt with separated liquid
1 tbs ground coriander seeds
¼ tsp turmeric
3 medium-sized tomatoes, chopped
1 tsp salt
1/8 tsp ground black pepper
3 cups shelled fresh or 2 packages thawed frozen peas

Blend onion and ginger in a blender with 1/3 cup water until you have a smooth paste. Heat oil in pot and place the hot red pepper and turn. Add blended onion mixture and cook until a light brown colour.

Add the coriander and turmeric, stirring for another minute. Add tomatoes and cook for another few minutes. Add yoghurt, salt and pepper. Mix well and let boil. Cover and let simmer for 10 minutes. Add peas and paneer pieces and simmer until peas are cooked.

5. Quick(ish) Tiramisu

1 pkg lady fingers
1-2 pkgs mascarpone cheese
1 cup sugar
1 fresh egg
1 tsp vanilla
1/3 cup fine cocoa powder
2 tall espressos
1 shot each of coffee liqueur, kirsch, Frangelico (optional)

Mix mascarpone, sugar, egg and vanilla. In a shallow bowl, combine espresso with liqueurs. Dip lady fingers into bowl and place in serving dish. Cover with some of the cheese mixture and then top with a sprinkling of cocoa. Repeat layering for 2-3 layers. Top with cheese mixture and then with cocoa. Let chill and set and serve.

Enjoy!

Tapas for the Conservatory

I had a lot of fun last night for a fundraising event for the Assiniboine Park Conservatory. Last night's theme was Tapas. I presented the following five easy recipes that are great for parties, entertaining, pot luck events, etc.

1. Serrano Ham with Arugula
5 oz arugula, separated into leaves
4 ½ tbs olive oil
1 ½ tbs orange juice
10 oz thinly sliced Serrano ham slices
salt and pepper

Place arugula in a bowl and pour in the olive oil and orange juice. Season with salt and pepper, to taste and toss well.

Arrange the slices of ham on individual serving plates, folding it into attractive shapes. Divide the arugula between the plates and serve.

2. Garlic Tomatoes

8 deep red tomatoes
3 fresh thyme sprigs, plus extra to garnish
12 garlic cloves, unpeeled
¼ generous cup olive oil
salt and pepper

Preheat oven to 425º. Cut the tomatoes in half lengthwise and arrange, cut-side up, in a single layer in a large, ovenproof dish. Tuck the thyme sprigs and garlic cloves between them.

Drizzle the olive oil all over the tomatoes and season to taste with pepper. Bake for 40 – 45 minutes, or until the tomatoes are softened and beginning to char slightly around the edges.

Remove and discard the thyme sprigs. Season the tomatoes to taste with salt and pepper. Garnish with the thyme and serve hot or warm. Squeeze the pulp from the garlic over the tomatoes at the table.

3. Calamares with no-fail Aïoli

1 lb prepared squid (calamari rings, etc)
all-purpose flour for coating
corn, peanut or canola oil for deep-frying
salt
lemon wedges, to garnish
aïoli, to serve

Dry squid and dust with flour. Do not season as the salt will toughen the calamares. Heat oil to 350 – 375º. Carefully add the rings in batches and deep fry for 2-3 minutes, until golden brown. Remove from oil and place on paper towels. Enjoy with aïoli.

Aïoli
1 large egg yolk, at room temperature
1 tbs white wine vinegar or lemon juice
2 large garlic cloves, peeled
salt and pepper
5 tbs extra virgin olive oil
5 tbs canola oil

Put the egg yolk, vinegar, garlic and salt and pepper in a food processor and blend well together. Slowly add the olive oil with the blade turning. When it starts to thicken, add more oil and blend until it is thick and smooth.

4. Sautéed garlic mushrooms
1 lb white mushrooms
5 tbs olive oil
2 garlic cloves, finely chopped
squeeze of lemon juice
salt and pepper
4 tbs flat leaf parsley, chopped
crusty bread

Trim off stems of mushrooms. Heat the olive oil in a heavy skillet, add the garlic and cook for 30 seconds- 1 minute, or until lightly browned. Add the mushrooms and sauté over high heat, stirring until the mushrooms have absorbed the oil in the skillet

Reduce the heat to low. When the juices have come out of the mushrooms, increase the heat again and sauté for 4-5 minutes until the juices have almost evaporated. Add lemon juice and season. Stir in parsley and cook for an additional minute.

Serve hot or warm with crusty bread.

5. Potato wedges with roasted garlic dip
3 lb potatoes
2 tbs olive oil
1 clove garlic, chopped
2 tsp salt

Roasted Garlic Dip
2 garlic bulbs, roasted
1 tbs olive oil
5 tbs sour cream
4 tbs mayonnaise
hot smoked paprika, to taste
salt

Roast the garlic for 25 minutes at 350ºF until caramelized. Let cool enough to handle. Squeeze out and mash. Mix in a bowl with the sour cream and mayonnaise. Season with salt and paprika. Chill.

For the potatoes, cut each potato half into 3 wedges and place in a large bowl. Add the olive oil, garlic and salt and toss well. Transfer to a roasting pan and arrange in a single layer. Roast for 1- 1/14 hours, or until crisp and golden.

Serve immediately with roasted garlic dip.

Enjoy!

Kerala Shrimp an entrée or an appetizer

I had the pleasure of featuring this lovely Kerala classic shrimp dish on the Weekend Morning Show with Kerän Sanders. It is very popular at parties as an appetizer and with other dishes as an entrée.



Kerala Shrimp


1/4 kg small shrimp
1 tsp ground chilies
1/4 tsp turmeric powder
1/2 tsp vinegar

1 tbs cooking oil (grapeseed oil or canola so as to not add flavour)
1 large onion, chopped
a few curry leaves
1/4 tsp. paprika or chili powder (depending on how spicy you like the food)
1 tsp coconut oil (optional)

Clean and marinate shrimp in chilies, turmeric and vinegar at least 1/2 hour before cooking.

Heat oil in pan and sauté onion until golden brown. Remove from oil and set aside. Fry the shrimp in the same oil until crispy. Then add the fried onion, curry leaves and optional paprika or chili powder on low heat. Add the coconut oil for good Keralan flavour. Test for salt and serve with rice, roti or chappati, etc.

More warming soups

Last night I prepared the following soups for the Assiniboine Park Conservatory fundraiser at the MLCC. These should keep you warm in the upcoming winter. Photos coming soon.


1. Hot and Sour Soup

1 tbsp tree ear fungus soaked 1/2 hour (optional)
6 dried black mushrooms soaked 1/2 hour
24 dried day-lily buds soaked 1 hour
4 c vegetable stock
2 tsps corn starch
2 tsps sesame oil
1 lg egg lightly beaten
1/4 c finely julienned bamboo-shoot strips
4 ozs tofu block (medium) julienned
1/3 tsp salt
2 tbsps white vinegar
1/4 tsp white pepper
2 tsps soy sauce (thin)
2 tsps scallion thinly sliced

Soak tree ear fungus and Chinese mushrooms in 1 cup water each for half an hour and the day-lily buds in 1 1/2 cups water for half an hour. Drain the fungus and rinse. Cut off any hard knots. Cut into strips about 1/4-inch wide.

Remove the mushrooms from liquid. Cut off and discard the coarse stems and cut into 1/4-inch wide strips. Remove the day-lily buds from the liquid. Cut off and discard the hard knots at the end.

Remove 1/4 cup of the stock and set the remainder to heat in a 3-quart pot over a medium high heat.

Put the cornstarch into a small bowl. Slowly add the 1/4 cup cold stock and 1 tsp sesame oil. Set aside.

Beat the egg very lightly. Mix in 1 tsp sesame oil and set aside.

The stock should now be boiling. Add the tree ear fungus, mushrooms, day-lily buds, bamboo-shoot strips, tofu strips and salt to it. Bring it to a simmer. Turn the heat to low and simmer, uncovered for 5 minutes. Now add the vinegar, white pepper and soy sauce. Bring to a simmer. Stir the cornstarch and stock mixture and add it to the pot. Stir and cook until the soup thickens slightly. Turn off the heat. Immediately pour in the beaten egg mixture in a steady stream, covering the surface of the soup with it. Stir gently.

Pour soup into individual bowls. Sprinkle with the sliced scallions and serve hot.
—————


2. Green Mexican Corn Chowder

* 2 tbsp vegetable oil (30ml)
* 1 lb. tomatillos, husked and rinsed (454g)
* 1 x medium white onion, chopped medium dice
* 1 tbsp garlic, minced (15ml)
* 1 x large fresh poblano chili, stemmed, seeded, roughly chopped
* 2 x cups corn kernels, defrosted (500ml)
* 3 1/2 cups low sodium chicken stock (875ml)
* 1/2 cup of 35% heavy cream (125ml)
* 1/2 cup fresh Cilantro, washed, leaves only stalks removed, roughly chopped (125ml)
* Salt and pepper to taste


Directions:

1. Preheat a large cast iron skillet over high heat. Add half of the vegetable oil.
2. Cut the tomatillos in half from top to bottom and lay them cut side down in the hot skillet. Allow them to cook until the tomatillos have a deep golden brown colour, flip and roast on the other side for approximately 5 minutes. Remove from the skillet and place in a bowl to cool slightly.
3. Set a large saucepan over medium heat, add the remaining oil and allow to heat for 30 seconds. Add the onion, garlic and the poblano pepper. Allow to cook until tender, about 5 minutes. Remove from heat.
4. In a food processor, puree the onion mixture, the tomatillos and 1 cup of the corn. Puree the mixture until all is smooth, add 1/2 cup (125 ml) of the chicken broth slowly to thin out the mixture and help get it smooth.
5. Using a fine mesh strainer, strain the mixture into a large pot. Set the pot over medium heat and stir in the remaining chicken broth. Bring the mixture to a simmer and add the heavy cream, remaining corn and chopped cilantro. Season the soup to taste with salt and pepper.
6. Ladle the warm soup into 6 bowls and serve immediately.

3. Acorn Squash Soup

1 Acorn Squash, seeded and baked
1 leek whites, sliced
1 inch fresh ginger, grated
1/4 cup lemon grass, chopped
3-4 cups broth
2 tbs olive oil
Salt and Pepper to taste

Sauté leeks in a soup pot until soft. Add ginger and lemon grass. On medium heat, mix in baked squash and add broth. Bring to a gentle boil. Remove from heat and let cool. Using an immersion blender or in a food processor, purée soup. Serve hot or cold. Garnish with creme fraiche.

4. Dal

2 cups red lentils
1 medium onion, diced
1 inch ginger, grated
3-4 cloves garlic, grated
2 tbs curry spice blend
2-3 tbs olive or vegetable oil
2-3 tomatoes, diced
1 cup spinach leaves
~ 4-6 cups water
~ 1 cup yoghurt
salt, to taste
optional, 1 tbs brown sugar to round out taste and cut acid

In a larger pot, bring lentils and water to a boil. In a separate pan, heat oil and sauté onion until translucent. Add spice blend and cook until softened. Add ginger and garlic and be careful not to burn. When the water in the lentil pot is boiling, add hot onions and spices to the pot and stir. Simmer and add vegetables. Bring to a gentle boil. Stir in yoghurt and test for salt.

For a full protein, serve with rice.

Enjoy!


5. Pluma Maus (Plum Soup)

4+ cups seeded plums
1 cinnamon stick
4-6 cloves
1-2 star anise
4-6 cups water
2 tbs corn starch
2+ cups sugar
¼ cup lemon juice

In a large pot, bring plums, spices, sugar and water to a boil, reserving one cup cold water and ½ cup sugar.

In a dry cup, mix ½ cup sugar with the corn starch. Whisk in the cold water and lemon juice and set aside until the plums have softened. Stir in to pot and let boil for at least one minute. Simmer and serve hot or cold plain, with vanilla ice cream, a egg white meringue pudding (floating island) or a cream of wheat pudding.

Enjoy!

Warming soups

As featured Satuday morning on Kerän Sanders CBC Weekend Morning Show.

Curried Squash Soup

1 Squash, seeded and baked (small to medium sized)
1 medium onion, diced
1 inch fresh ginger, grated
2 tbs curry spices (add a pinch extra ground cinnamon and ground cloves)
4-6 cups broth (test thickness of soup)
1 cup yoghurt
2 tbs olive oil
Salt and Pepper to taste

Sauté onions in a soup pot until soft. Add ginger and curry spices. On medium heat, mix in baked squash and add broth. Bring to a gentle boil. Stir in yoghurt. Remove from heat and let cool. Using an immersion blender or in a food processor, purée soup. Garnish with a bit of yoghurt.


Leek and Potato Soup

3-4 Leek whites, sliced
4-5 medium white or yellow potatoes, peeled and diced (keep in cold water to prevent browning)
½ tsp ground nutmeg
½ tsp ground white pepper
salt, to taste
1 litre broth (low-sodium chicken, eg)
1 cup whipping cream
1 tbs olive oil

In a soup pot, sauté the sliced leek whites with the olive oil on medium heat until they are softened and begin to turn translucent. Add diced potatoes and stir. Add seasoning and broth and bring to a boil. When the potatoes are soft, add the cream. Remove from heat. Using an immersion blender or in a food processor, purée the soup. Return to stove and serve hot.

Enjoy!

A taste of Tuscany

I had the pleasure last night of presenting foods of Tuscany for a fund raising event for the Assiniboine Park Conservatory held at the Madison Square MLCC. Upcoming events are posted in the Leisure Guide.

Most Tuscan food is of the Slow Food variety such as Osso Bucco and other slowly grilled meats and stews. Here is a sampling of some more quickly prepared items that are specialties of the region. Photos coming later today.
2. Tuscan Squash Salad


Enjoy!

1. Bruschetta con pomodoro e basilico

This is bruschetta in its simplest, tastiest form.

The next step in bruschetta assembly is rubbing the toasted bread with garlic, before or after sprinkling on the olive oil, and adding a pinch of salt.

* Italian or French bread, cut in 1/2 inch slices
* fresh, ripe, firm tomato, washed and coarsely chopped
* fresh basil leaves, whole or shredded
* olive oil, extra virgin, the best
* garlic, peeled, whole (optional)
* salt to taste

Grill or toast bread. Charcoal is great!

Place sliced bread under the broiler, in the toaster or best yet over a charcoal grill and toast.

Rub toast with a clove of garlic or not, depending on taste.

Drizzle with olive oil.

Spoon chopped tomato onto bread.

Scatter some basil. Alternatively, place the tomatoes, basil, garlic (chopped fine), olive oil and salt in a bowl and mix.

Set bowl at table alongside the toasted bread and simply spoon on mixture.

Some prefer to use sliced rather than chopped tomato.

2. Tuscan Squash Salad

1 lb squash (butternut, hubbard, or any small firm variety except spaghetti), peeled, seeded and cut in 5-inch slices
2 tsp extra virgin olive oil
3 tbs honey, warm and divided into two parts
½ cup chopped walnuts
2 tbs lemon juice
2 tbs walnut oil
½ tsp kosher or sea salt
¼ tsp ground black pepper
~ 6 cups mixed baby greens, lightly packed
½ cup crumbled feta

Preheat oven to 400ºF. Toss the squash and olive oil in a large bowl. Spread on a parchment-lined baking sheet and lightly brush with half of the honey. Bake for 15 minutes. Turn and brush with the remaining honey. Bake for another 15 minutes or until the squash is cooked through. Some varieties take longer to cook.

While the squash is baking, toast the walnuts lightly. Whisk together the lemon juice, walnut oil, salt and pepper in a small bowl.

Toss the greens with the vinaigrette in a large bowl and place on serving plates. Top with 3-5 slices of squash. Sprinkle with the walnuts and feta, season and serve while the squash is still warm.

3. Sage Butter pasta (Burro e salvia)

100g butter.
Bunch of fresh sage leaves
80g grated Parmesan
Black pepper.

Wash and dry the sage leaves. Melt the butter in a saucepan and add the sage. Cook very gently over a low flame taking care not to let the butter burn. Pour over cooked pasta and stir through well together with freshly grated parmesan. This super-quick sauce is ideal with 'naked ravioli' (ravioli filling without the pasta) but is also suitable with any short pasta. In this case, drain the cooked pasta keeping back a little of the water. Return the pasta to the saucepan, add the sage and butter and stir over a low heat for a minute.

Remove from the heat and stir in a good helping of grated Parmesan.

The sauce should look smooth and creamy; if it has dried out too much, add a few drops of milk or fresh cream. Grind a little black pepper over when serving.

4. Tuscan beans (Fagioli all'uccelletto)

This is perhaps Florence's most famous dish. Some include Italian sausage.

1 pound small white cannellini or great northern beans, soaked overnight
2 sprigs of sage
6 tablespoons olive oil
salt & pepper to taste
2 cloves garlic
5 ripe tomatoes, peeled and chopped, or 1 14 oz can tinned Italian plum tomatoes

DRAIN the beans and simmer in fresh water to cover, with 1 sprig of sage and 1 tablespoon olive oil, for about 1 1/2 hours, or until tender, adding salt when the beans begin to soften.

IN a separate pan (large enough to hold the beans) heat the remaining oil on low heat with the garlic and the rest of the sage so that the flavors infuse, but do not brown

ADD the tomatoes and simmer for 10 minutes, then add the drained beans, season with salt and pepper, and cook for another 15 minutes or so. There should be a good amount of sauce.

5. Zabaione (Zabaglione)



6 eggs.
200g sugar.
100ml dry Vin Santo (or sherry).
Finger biscuits.


Beat the egg whites in a bowl until they form stiff peak. In another, larger bowl beat the yolks and sugar together until frothy, creamy and pale yellow. Add the egg whites to the yolks and blend thoroughly until the mixture is smooth and even; add the Vin Santo. Serve in dessert goblets with the biscuits.

This dish is rather rich and filling and is therefore a good snack for children who have lost their appetite or for those whose work is physically demanding. Luckily children also love it, though I would suggest leaving out the Vin Santo or sherry Zabaione (Zabaglione)

Pellegrino Artusi wrote, "I wish all children's food were as harmless as this, for there would certainly be fewer nervy and hysterical people around today if it were".