I love family get-togethers for the holidays, where everyone has signed up to bring something for a buffet-style meal, naturally after the Easter egg hunt. But I realized after finding the ultimate dessert I plan to create for Sunday supper, that I could also make the same perfection for a bridal shower a few of us are hosting for someone special, middle of May:
Usually around the beginning of April I get the itch to travel, especially to Paris. So everything I research online is geared towards Paris this and Paris that. What can I say. As a result of my weakness, it’s no wonder I came across this recipe from my favorite chef and author, David Lebovitz: Enjoy and let me know how it turned out? Sabayon Four to six servings Adapted from Ready for Dessert Any kind of white wine that you like will work well for sabayon; dry, sweet, or sparkling. I do tend to prefer sweeter dessert wines because their flavor is a little more concentrated. Wines like late-harvest Riesling, Sauternes, Muscat, or a wine that is richly flavored is good. You can use Marsala if you want to make traditional zabaglione. If you’re avoiding alcohol, you can use a non-alcoholic sparkling cider instead, perhaps adding a few drops of lemon juice, to balance any sweetness. Sabayon is lovely spooned over any kind or mix of juicy berries; toss them in a bit of sugar and …
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