Food of Love!

[Athenaeus]

Originally posted by nancya


Brad created a wonderful sounding chocolate fondue that is in the lead...sugar free and everything so I don't get real tired from high sugars.......

He did?????

Traitor!!!!!( )

BTW where is this recipe.

Nancy, I know that nothing can substitute a good chocolate desert

[nancya]

Originally posted by Athenaeus

BTW where is this recipe.

You can find it here: Brad's Fondue

[Pongi]

...BTW, Athenaeus, your garlic Icecream sounds wonderful, but honestly I don't know if I would be so brave to serve my partner (or a potential one) with it during a Valentine Dinner!
Maybe a TRUFFLE ICECREAM would be as much stimulating and less fierce...but, unfortunately, I couldn't find the recipe and the restaurant where I had it (the so-called "Truffle Mecca") keeps watchfully hidden the recipe.

So...my Valentine suggestion is an ordinary one, but, as we Italians say, the MOST EFFECTIVE!

Do you want to revitalize your love affair?

Do you want to instil a new energy in your partner?

Try the Famous Italian

TWELWE EGGS ZABAIONE

Ingredients:
-12 egg yolks
-12 tbsp sugar
-12 egg half shells of Marsala wine

Hope you don't feel insulted if I also report the recipe (I'm sure you already know it very well!):

1)Heat the water into a double saucepan (bain-marie)

2)Beat the egg yolks and sugar until soft (I usually do this step directly in the double saucepan as the marsala blends better with the custard if it's partially cooked)

3)Gradually add the marsala, one half shell at a time. Don't add the next until the last is completely blended.

4)Whisk the zabaione until it "writes" on its surface (don't know if you use this term...but no doubt you've understood what I mean). It will take about 30 mins. Be patient!

5)Serve it warm or cold. If you've been married for 20 years and there is nothing to revitalize
, invite other 2 couples of friends and spare it with them!

Pongi

[Pongi]

Hmm...maybe I had to say "half egg shells"! BTW, this may seem a vague definition, but it's the best since you're supposed to use just the shells of the eggs you've used for the custard (so, the amount of marsala will be proportioned to the size of the eggs).

Well...I can see you turning up your noses and saying "BANAL! FANCILESS!" So...here are some

VARIATIONS ON A ZABAIONE THEME

1)Traditional recipe: ZABAIONE WITH PEARS

Ingredients:
-6 small pears (a type suitable for cooking. We use the so-called "Pere Martine", don't know about you!)
-8 oz red wine
-8 oz water
-6 tbsp sugar
-lemon and orange peel, cut in pieces
-3-4 cloves (NOT garlic cloves! )
-1 cinnamon piece
-2 cardamome seeds (optional. This is not typically Italian, but I LOVE cardamome!)

Make a syrup with all the ingredients. Put it in a pan with the whole pears and cook covered on a low heat until the pears are soft (It will take about 30 mins). If the syrup is still watery, remove the pears and cook it more, then filter it. Cool down the syrup and the pears. Cut the pears in a fan shape. Make a layer of warm zabaione in individual dishes, arrange the pears decoratively and pour on some syrup.


2)Nouvelle Cuisine recipe: ZABAIONE BISCUIT WITH MARRONS GLACES CREAM
(recipe by the famous Italian cook Gianfranco Vissani)

1)Make a Zabaione with 3 egg yolks, 4 tbsp sugar, 4 oz Rum. Cool it down. Add 14 oz whipped sugared cream and mix well. Fill with this custard 6 small conical molds and freeze them for 4 hours or more to get a "Biscuit Glacè"

2)Make a Crème Anglaise with 3 egg yolks, 3 tbsp sugar, 8 oz wholemilk (beat the yolks with sugar, then add the milk and cook it without boiling, or it will curdle), then add 4 oz Marrons Glaces, pushed through a sieve (I use Chestnut Jam as I make it at home ). Cool it down.

3)Layer the Marrons Crème in individual dishes, then put out of shape the Biscuits heating the molds in hot water for few seconds. Put a biscuit in each dish and serve.


3)Pongi recipe: ZABAIONE MOUSSE WITH PANDORO HEARTS

1)Make a Zabaione with 4 egg yolks, 5 tbsp sugar, 4 Marsala half shells. Cool it down. Add 10 oz sugared whipped cream. Refrigerate for 2 hours.

2)Cut the Pandoro di Verona(Hope you know this typical Italian Christmas cake) in slices, about 1/2 inch thick. Cut out of them 6 small hearts each serving. Bake them at 350° for 5 mins or until golden and slightly crunchy. (Don't add any fat as Pandoro is FULL of butter!)

3)Arrange in individual dishes the Pandoro hearts, still hot, in a flower shape. Put a couple of tbsp of cold Zabaione mousse in the middle of the flower. Sprinkle with powdered bitter chocolate and serve.

All these recipes serve 6.

Happy Valentine Day!

Pongi

[Athenaeus]

Pongi

Needless to say maybe that I looooove zabaione.
But the most encouranging part is to hear a doctor proposing you a desert with 12 eggs

Oh forget about the garlic ice-cream
I don't know if I would prepare it again...