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
It is quite feasible to trace the history of written cooking instructions back into ancient history, at least as far back into recorded history as pharonic Egypt, and possibly even further. Having said that, in the main part, these ancient cook books were just simple pictorial, hieroglyphic or cunieform instructions for preparing food.
Interestingly, the oldest recipe in existence, according to food historians is a collection of clay tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `exhilarated, wonderful and blissful`. Closer to modern times, we have a couple of interesting books which were published in the 1300s - a book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, they are nothing to do with the curry that is served today, but rather recipes for the types of meals prepared for the rich and wealthy people of that time. During the next few hundred years, the upper-class families of Europe competed with each other to offer the most extravagent meals, and as a consequence, cooks and their recipes could command a high salary. Nevertheless, it was during the 1800s that cooking and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collating, testing, and publishing recipes for their fellow cooks to enjoy. By the time we get to the twentieth century, cooking publications were in great demand, mostly as a result of more people being able to read, more free time and having more money to spend. |
We hope you enjoy this Autumn Fruits With Sherry Sabayon Sauce recipe.
