Zabaglione is an Italian custard made from only eggs, not eggs and milk.* It comes from the Piedmont area of Italy, but I’m claiming it for the Piedmont of North Carolina. Why, you may ask? Well, it is a staple dessert of the Waldensian people from Northwestern Italy who settled the town of Valdese, North Carolina, 125 years ago. In Valdese, it is known as zabaione. I have made it even more North Carolina by using Raleigh, North Carolina’s own Oak City Amaretto, instead of the traditional wine.
North Carolina Zabaglione
1 dozen egg yolks from pasteurized eggs
1/3 cup superfine sugar
3 tablespoons (1 shot) Oak City Amaretto
In the top of a double boiler (off the heat) whisk the egg yolks and sugar. Add the amaretto and continue whisking until frothy. Fill the bottom of the double boiler with water and bring to a simmer or slight boil. Put the top pot in the double boiler and whisk vigorously for 3-4 minutes until the mixture looks like a smooth custard. There is a risk that you could get scrambled eggs, so you want to whisk continuously and with a strong arm. Serve immediately or slightly warm in sherbet glasses. Serve with amaretti cookies.
*I have seen some recipes that use milk as well, but most of the traditional and older recipes do not.
–Dina M. Di Maio, author of Authentic Italian: The Real Story of Italy’s Food and Its People, available at Amazon.com
Posted in America, Dessert, History, Italian, Local, North Carolina
Tagged amaretti, amaretto, custard, eggs, Italian, Italy, North Carolina, Oak City Amaretto, pasteurized eggs, Piedmont, Raleigh, sabayon, Valdese, zabaglione, zabaione
Today is Hunting for the Very Best’s 4th anniversary. Yes, I started this blog back on July 3, 2009.
July is National Ice Cream Month, so I’m doing a Sweets Week with a focus on frozen treats like ice cream and frozen yogurt.
The staff at Yogorino say a lot of people come just to take a picture of their mural, that famous one of men eating lunch on a steel beam high in the air of the NYC skyline. Only in this photo, the men are eating something else.
You guessed it, frozen yogurt. Yogorino is a bit different from other frozen yogurt places. The Italian company’s philosophy is one of health, in the form of probiotics and their benefits. I can get on board with that. It’s also not self serve, and there is only one flavor of yogurt. But at Yogorino, that’s all you need.
Verdict: This yogurt has a unique flavor, a creamy tart flavor unlike any other in the city. And of course, there are toppings, such as fresh berries, which I have gotten before. However, the yogurt itself is so good here that I eat it plain.
Posted in Dessert, Healthy, Ice Cream, Italian, New York
Tagged anniversary, blog, frozen yogurt, ice cream, Italy, July, National Ice Cream Month, probiotics, Yogorino, yogurt