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Zabaglione
Zabaglione
Zabaglione
Zabaglione
Zabaglione

The following information is about Zabaglione.

Zabaglione Defined

A dessert dish that originated in Italy, which is prepared with egg yolks, sugar, and marsala wine. The ingredients are beaten together over very low heat in a double boiler until the egg yolks are cooked and the mixture thickens. The egg yolks must not be overcooked or they may scramble. The completed dish is served immediately after it is cooked and is a cross between a custard and a thick sauce. It is often used as an accompaniment for cookies or fruit or served with berries and a whipped topping. It is also known as zabaione.

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Restaurant review: Osetra

Published July 23, 2008, 11:59 pm, Stamford Advocate

Americans have always been a nation of nibblers. But now it is not only acceptable in polite company to nosh through dinner, it is the height of culinary fashion.

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Dining Out: A little dessert goes a long way at Candybar

Published July 23, 2008, 12:17 am, San Francisco Chronicle

We call my brother, Jedd, the "idea man." For as long as I can remember, he's been crafting entrepreneurial schemes he's sure will net him a fortune. Many years ago, his first such idea was to open an all-dessert restaurant. It would serve homey sweets...

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A cake to sweeten summer

Published July 20, 2008, 4:12 am, South Bend Tribune

Elaine Rosen of Chicago shared her mother's recipe for the aptly named "summer cake," which is perfect for a warm-weather celebration. It received rave reviews from test kitchen testers for its tender texture.

Full Story


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