SAUCE
3 each egg yolks
2 tbsp sugar
2/3 cup sherry
2/3 cup whipping cream
1 tsp orange peel, grated
FRUIT
1 each cantaloupe
8 each figs, fresh -or-
2 pt strawberries
2 cup green grapes
1/2 cup almonds, sliced
Directions
Seed cantaloupe; cut into thin slices and peel. Cut figs into wedges
or halve strawberries.
Whisk yolks and sugar to blend in top of stainless steel double
boiler. Gradually whisk in half of sherry. Set over simmering water
and whisk until mixture holds shape for 3 seconds when drizzled from
whisk, about 5 minutes. Remove from over water and refrigerate until
cool, whisking occasionally. Beat cream until soft peaks form. Fold
into sabayon with remaining sherry and orange peel. Can be prepared 6
hours ahead and chilled.
To serve, arrange cantaloupe slices around center of plates. Combine
figs or strawberries and grapes and mound in center. Spoon sauce over
and sprinkle with toasted almonds.
from _Bon Appetit_, October 1987.
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook
echo moderator at net/node 004/005
Servings: 6 servings
Autumn Fruits With Sherry Sabayon Sauce Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Fruit; Sauce
The History of Recipes
Written recipes as an idea can be observed far back into ancient history, in fact as far back into history as ancient Egypt, and potentially, even further back. In practice though, in the main part, these early cook books were just primitive pictorial, hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the most ancient recipe found, according to experts in ancient history is a collection of ancient tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful. Much later, in Roman times a roman called Apicius created a collection of documents showing how to cook the recipes enjoyed by wealthy roman citizens. He describes how the meals of wealthy Romans were split into hors d`oeuvres, entrees and dessert, a very modern way of dining. Aspicius recounts how the early Romans used many aromatic flavors, including a few that are still present in modern kitchens such as bay, mint and asafoetida. Continuing our culinary historical journey, there were some books which date from the fourteenth century - a book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these books are nothing to do with the curry that we all know today, but instead recipes for the types of food prepared for the upper classes of the time. Later on, in the 15th century, people returning from the crusades brought us a variety of spices and herbs from the Middle-East, including spices like coriander, basil and rosemary. The introduction of these new tastes created a surge in manuscripts on food, the majority of which are now in private collections. Over the succeeding few hundred years, the rich and powerful families of the West strove to serve the most exotic meals, and as a result the best chefs and their recipes increased in prestige. Notwithstanding that, it wasn`t until the 1800s that formal cookery and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to collating, trying out, and recording popular recipes of the day. When we get to the twentieth century, cookery books are greatly in demand mostly due to increased literacy, people having increased leisure time and a general increase in wealth. The TV revolution gave us TV chefs and the recipe books that accompanied them. And that brings us to the present day and the invention of the internet, permitting everybody to search through thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Autumn Fruits With Sherry Sabayon Sauce recipe.
