moscato zabaglione with cornmeal cookies

Cookies
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sugar
1 teaspoon grated lemon peel
1/2 teaspoon salt
2 large egg yolks
1/2 cup yellow cornmeal
1 1/4 cups all purpose flour
2/3 cup golden raisins (about 4 ounces)

Powdered sugar

Zabaglione
6 large egg yolks
1/3 cup sugar
3/4 cup Italian Moscato or Essencia

Preparation

For cookies:
Using electric mixer, beat butter and 1/2 cup sugar in large bowl until fluffy. Beat in lemon peel and salt, then egg yolks. Beat in cornmeal, then flour. Stir in raisins. Knead dough just to combine; transfer to sheet of plastic wrap. Using plastic, form dough into 2x9-inch log. Chill until firm, 3 hours or up to 1 day.

Preheat oven to 325°F. Line large baking sheet with parchment paper. Slice dough log into 1/4-inch-thick rounds. Arrange rounds on prepared baking sheet, spacing 1 inch apart and reshaping into rounds if uneven. Bake cookies until golden at edges, about 15 minutes. Transfer to rack. Dust with powdered sugar and cool completely. (Can be made 3 days ahead. Store airtight at room temperature.)

For zabaglione:
Whisk egg yolks and sugar in large metal bowl to blend; gradually whisk in Moscato. Set bowl over saucepan of simmering water (do not allow bowl to touch water). Whisk until mixture is thick and foamy and thermometer inserted into mixture registers 160°F, about 4 minutes. Divide zabaglione among 6 wineglasses. Serve immediately, passing cookies alongside.

Comments

Coconut Cupcakes

Coconut Cupcakes Makes 18 to 20 large cupcakes This is one of the best-selling items at Barefoot Contessa. 3/4 pound unsalted butter, at room temperature 2 cups sugar 5 extra large eggs, at room temperature 1 1/2 teaspoons pure vanilla extract 1 1/2 teaspoons pure almond extract 3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk 14 ounces sweetened, shredded coconut Cream Cheese Icing (recipe follows) Preheat the oven to 325 degrees. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, for about 5 minutes. With the mixer running on low, add the eggs one at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts, and mix well. In a separate bowl, sift together the flour, baking powder, baking soda and salt. In three parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry ingre...

HOLLA it's Challah!!!!!!!!!!!!!!

So, I have never made this fantastic bread before and I am such a fan of the "no knead bread" recipes, that when I found this one, I had to try it. Ethan was supposed to attend a party at a friends house and this is where this Challah was supposed to go, but of course the child who never gets sick is under the weather so I am now stuck with this huge Challah loaf while on a low carb diet. Lovely! This beauty will be great for the rest of the men in my family though, it will be enjoyed sliced and toasted then spread with butter, jam, nutella etc, the rest will be sliced and used for the best french toast, because it is a fact that only THE best French toast is made with Challah. I added some cinnamon sugar to the top of this with slivered almonds, to be a little fancy shmancy but you don't have to. Hello you Beautiful Braided Beefcake!! 1 3/4 cups lukewarm water 1 1/2 tbl instant yeast 1 1/2 tbl kosher salt (1 1/2 tsp table salt) 4 lg eggs, slightly beaten 1/2 cup honey 1/...

Yummiest Meatballs

I have been on a search for the most delish meatball. I found it. It is the Rao's Meatball recipe that I had tweaked to my liking. You can can tweak yours to your liking like all Beef, or all turkey, you can do Half and half or really whatever you enjoy, this is what I found to be the perfect blend for the best meatball. Just so you know....... Rao's Marinara is THE best sauce EVER, so you can cheat and buy that sauce to simmer these in. I make the sauce and meatballs every Sunday and they are always a fan favorite. Enjoy!!! 1 pound ground beef, ½ pound ground veal, l½ pound ground pork 3 large eggs 1 cup freshly grated Pecorino Romano cheese 1 ½ tablespoons chopped Italian parsley ½ small garlic clove, peeled and minced, optional 2 cups bread crumbs (see below+) 1.5 cups lukewarm water Salt (preferably Kosher or Sea Salt) and freshly ground pepper to taste 1 cup fine-quality olive oil Combine meats in a large bowl. Add eggs, cheese, parsley, garlic and salt and ...

Mamma can cook

Search This Blog