Ingredients
1 cup cream sherry (optional*)
10 1/2 oz extra firm silken tofu
1/2 cup liquid fruitsource (r)
2 tbsp canola oil
1 tsp vanilla extract
Directions
Try this variation of a French sauce as a topping on pancakes.
DIRECTIONS ========== Heat sherry over medium heat until reduced by
half.
Remove from heat and blend in remaining ingredients.
Serve warm.
Makes 3 cups
Per 1/4 cup: 98 cal, 2 g prot, 6 mg sod, 9 g carb, 4 g fat, 0 mg
chol, 59 mg calcium
HINT: *If not using sherry, increase Fruitsource by 1/4 cup and heat
all ingredients until warm.
* Source: Chef Ron Pickarski, Vegetarian Gourmet (Autumn 1993) *
Typed for you by Karen Mintzias
Servings: 12 servings
Light Sabayon Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverage; Fruit; Vegetable; Vegetarian
The History of Recipes
We are able to follow the history of `recipes` back into distant history, certainly as far as the early Egyptians, and possibly even further. In practice though, sadly, these early records were just primitive hieroglyphic recipes for preparing food.
The truth of the matter is, the oldest recipe found, according to food historians are a few tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `wonderful`. Later on, in The time of the roman empire around 25BC a Roman scholar, called Apicius, assembled some scrolls detailing recipes prepared by wealthy roman citizens. In his scrolls, Apicius recounts how the meals were separated into appetizers, main meal and dessert, something that is very familiar to us today. Aspicius recounts how the Roman chefs made use of a good variety of herbs, including some that we all recognise for example thyme, rue and dill. Later, in the fifteenth century, knights returning from the crusades brought us a variety of foods, spices and herbs from the Middle-East, including spices such as rosemary and coriander. These new culinary innovations created an explosion in recipe manuscripts, some of which still exist in private cookery archives. By the advent of the 20th century, recipe publications are highly popular due to increased literacy, increased leisure time and having more money to spend. The revolution that is television brought us TV cooks and the spin-off recipe books. And that brings us to the present day and the internet revolution, allowing us all to search through massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Light Sabayon recipe.
