Wednesday, November 5, 2008

Zabaglione with shortbread cookies

Tonight I opened my first bottle of Marsala wine to make chicken marsala. The dish tasted fabulous, but I was left with a whole lot more Marsala than I needed. So I decided to make zabaglione and shortbread cookies. All the ingredients, except the marsala, are common kitchen items! It turned out beautifully and was quite easy to do. :)

Note: it can be nice to have two people do this together (yay Peter!)

Zabaglione (for 2)
adapted from Joy of Cooking

2 egg yolks
2 tablespoons sugar
1/4 cup Marsala wine
2 egg whites (optional)

In a double boiler (or in my case in a small sauce pan over a larger one), whisk together all ingredients over boiling water. Do not immerse pan in boiling water. Whisking constantly, slowly bring mixture to 160 degrees (will become lighter and thicker). Meanwhile (this is where helps comes in), beat egg whites until stiff. Fold into finished custard. Serve immediately!

Shortbread cookies (for 2 or 3)

2 oz butter, softened
1 oz granulated sugar
3 oz flour
pinch of salt
turbinado sugar (or other large-crystal sugar), or just white sugar

Mix together first four ingredients, form into cookies by hand, and then bake at 350 degrees for 15-20 min. Sprinkle with sugar. I actually did this in the toaster oven since it was such a small batch.

Enjoy together!

ps: Peter's comment on the zabaglione: "it was good--interesting, but good." :)

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