CHEF JOHN'S ZABAGLIONE
In this classic Italian dessert, sweet, juicy fruit is enveloped in a rich but impossibly light custard.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 2
Number Of Ingredients 5
Steps:
- Gently stir the strawberries and sugar together in a bowl. Cover and let sit at room temperature until juices release, about 1 hour.
- Divide fruit between 2 small, clear serving bowls or stemmed cocktail glasses.
- Place egg yolks, sugar, and marsala into metal mixing bowl. Set over burner on low heat. Hold rim of bowl with a potholder. Whisk until mixture forms loose peaks, 7 or 8 minutes. Mixture should feel warm to the touch.
- Spoon custard over the strawberries. Serve while custard is still warm.
Nutrition Facts : Calories 213.2 calories, Carbohydrate 26.8 g, Cholesterol 307.3 mg, Fat 6.7 g, Fiber 0.8 g, Protein 4.3 g, SaturatedFat 2.4 g, Sodium 15.1 mg, Sugar 23.2 g
STRAWBERRIES WITH MARSALA AND LEMON SAUCE
Provided by Giada De Laurentiis
Categories dessert
Time 2h1m
Yield 4 servings
Number Of Ingredients 7
Steps:
- For the sauce: In a small saucepan, combine the wine, sugar, lemon zest, and lemon juice over medium-high heat. Bring the mixture to a simmer, stirring constantly until the sugar has dissolved. Cook until the liquid has reduced by half, 25 minutes. Remove the pan from the heat and stir in the nutmeg. Allow the sauce to cool for 30 minutes. Refrigerate for at least 1 hour before serving (can be made 3 days in advance).
- To serve: Scoop the gelato into 4 dessert bowls and arrange the strawberries on top. Drizzle with the sauce and top with the crushed cookies.
STRAWBERRY, MASCARPONE, AND MARSALA BUDINI
Categories Dessert No-Cook Kid-Friendly Strawberry Marsala Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Combine mascarpone, 3 tablespoons Marsala, cream, and 2 tablespoons sugar in medium bowl. Stir gently until well blended. Combine strawberries, remaining 3 tablespoons Marsala, and 1 tablespoon sugar in another medium bowl; toss to blend. Cover mascarpone and berry mixtures; refrigerate 30 minutes.
- Place 2 tablespoons crumbled cookies in each of 6 goblets. Divide strawberry mixture with juices among goblets. Top berries with mascarpone mixture, then remaining cookies. Cover and chill at least 30 minutes and up to 2 hours.
- *Mascarpone (Italian cream cheese) and amaretti cookies are available at Italian markets and many supermarkets.
ZABAGLIONE WITH BERRIES
Provided by Food Network Kitchen
Categories dessert
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 1 quart sliced strawberries with 1 tablespoon sugar in a bowl; let macerate 10 minutes. Put 5 egg yolks, 1 egg white, 3 tablespoons sugar, 1 tablespoon marsala wine, 1/2 teaspoon vanilla and a pinch of salt in a large heatproof bowl. Set the bowl over a saucepan of barely simmering water (do not let the bowl touch the water) and whisk vigorously over medium to medium-high heat until thick and creamy, 8 to 10 minutes. Immediately pour over the berries and serve with biscotti.
STRAWBERRIES WITH MARSALA
Categories Berry Dessert No-Cook Strawberry Marsala Summer Gourmet Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 3
Steps:
- Toss together strawberries, sugar, and Marsala until sugar is dissolved.
- Let macerate at room temperature, tossing occasionally, 30 minutes before serving.
STRAWBERRY, MASCARPONE AND MARSALA BUDINI
Creamy Italian parfait layered with marsala soaked strawberries. This recipe came from the March 2003 issue of Bon Appetit.
Provided by sunny_day
Categories Dessert
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine mascarpone, 3 tablespoons Marsala, cream, and 2 tablespoons sugar in medium bowl.
- Stir gently until well blended.
- Combine strawberries, remaining 3 tablespoons Marsala, and 1 tablespoon sugar in another medium bowl; toss to blend.
- Cover mascarpone and berry mixtures; refrigerate 30 minutes.
- Place 2 tablespoons crumbled cookies in each of 6 goblets.
- Divide strawberry mixture with juices among goblets.
- Top berries with mascarpone mixture, then remaining cookies.
- Cover and chill at least 30 minutes and up to 2 hours.
Nutrition Facts : Calories 85.7, Fat 3, SaturatedFat 1.7, Cholesterol 10.3, Sodium 4.3, Carbohydrate 12.4, Fiber 1.4, Sugar 9.8, Protein 0.7
FRESH MELON AND STRAWBERRIES WITH MARSALA
Make and share this Fresh Melon and Strawberries With Marsala recipe from Food.com.
Provided by evelynathens
Categories Dessert
Time 10m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Wash and hull the strawberries.
- Cut each cantaloupe in half and remove the seeds.
- With a round melon baler, scoop out the pulp.
- Reserve the cantaloupe shells.
- Put melon balls and strawberries into a large bowl.
- Add 1/2-cup sugar and the Marsala wine; mix well.
- Refrigerate for several hours.
- Sprinkle the cantaloupe shells with the remaining sugar and refrigerate for several hours.
- Fill cantaloupe shells with the marinated melon and strawberries.
- Spoon some of the juice over the fruit.
- Serve chilled.
Nutrition Facts : Calories 252.4, Fat 0.6, SaturatedFat 0.1, Sodium 37.7, Carbohydrate 56.1, Fiber 2.9, Sugar 53.2, Protein 2.2
STRAWBERRIES MARSALA
i looked all over to thank the poster for this recipe, then i realized it was from gourmet- this was good the first few days, and then i put it in my outside fridge and forgot about it. i went to clean out that fridge and to my surprise the berries looked just as fesh as when i had made them 5 days previously. so i tasted one, and man were they good! and i wound up with a bowl full, with whipped cream, and bits of pound cake- delicious!
Provided by chia2160
Categories Dessert
Time 15m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Toss together strawberries, sugar, and Marsala until sugar is dissolved.
- Let macerate at room temperature, tossing occasionally, 30 minutes before serving- save it for a week and it tastes awesome!
STRAWBERRY-MARSALA JAM WITH ROSEMARY
This recipe from Rachel Saunders, will appear in "Blue Chair Fruit". It will keep up to 4 weeks in the refrigerator. For longer storage, follow the instructions at foodsafety.psu.edu/canningguide.html. I'm posting it here as I like to make unusual jams and I think it would make a great gift.
Provided by cookiedog
Categories Strawberry
Time 1h25m
Yield 6 8 oz. jars
Number Of Ingredients 5
Steps:
- Place a saucer with two metal spoons in a flat place in your freezer. Rinse rosemary well under cold water, pat dry between two clean towels, and set aside.
- In a 16-quart copper preserving pan or a stainless steel kettle, combine berries with sugar and lemon juice. Place pan over medium-low heat and cook, stirring frequently. After a few minutes, as the juice starts to run and the mixture begins foaming a little around the edges, gradually raise heat to high, stirring often.
- Boil hard for approximately 20-30 minutes, gently scraping the bottom every few minutes with a heatproof rubber spatula to be sure mixture is not sticking. If it begins to stick, reduce heat slightly, making sure it continues at a rapid boil. Continue to cook, scraping bottom frequently, until foam subsides; the mixture acquires a darker, shinier look; and the berries appear softened and saturated with liquid, approximately 25 minutes total.
- Turn off heat. Do not stir. Let mixture sit a moment, then use a metal soup spoon to carefully scrape all the white foram off the top of the mixture. When you have removed every last bit of white, stir in the Marsala, little by little, tasting as you go. The flavor should be present, but not overpowering. Return to medium heat and cook, stirring frequently. If necessary, gradually lower the heat to prevent scorching.
- After 3-5 minutes, the jam should again look glassy and dark. To test for doneness, remove the jam from heat and take a small representative half-spoonful (one containing both the liquid and the more solid portions of the mixture) and carefully transfer it onto one of your frozen spoons. Replace the cold spoon in the freezer for 1 to 2 minutes.
- Remove from freezer and nudge it gently with your finger. It should by this time be neither warm nor cold; if still warm, put it back in the freezer for a moment. Tilt the spoon vertically to see how quickly your jam runs; if it runs slowly, and if it has thickened to a gloppy consistency, it is done. If it runs very quickly, or appears watery, cook for another minute or two, stirring, and test again, repeating more times if necessary. This jam, while spreadable, has a relatively loose texture.
- Turn off heat but do not stir. Skim all remaining foam from the surface of your jam, then stir well to be sure berries and liquid are evenly distributed. Place rosemary stalks into jam, stir, leave 1 minute, taste (carefully- the texture will be very hot), and either remove sprigs or leave to steep another moment.
- Pour into jars sterilized according to manufacturer's instructions and store in the refrigerator for up to 4 weeks.
Nutrition Facts : Calories 823.2, Fat 0.9, SaturatedFat 0.1, Sodium 4.7, Carbohydrate 206.8, Fiber 6.4, Sugar 194.9, Protein 2.2
MARSALA ZABAGLIONE WITH STRAWBERRIES
This was my friend's favorite dessert growing up. Zabaglione is an Italian dessert custard served hot. This dish is not so much about the ingredients bu the preparation.
Provided by sofie-a-toast
Categories Dessert
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 4
Steps:
- Before hand, chill 4 serving cups (I like using cocktail glasses).
- Bring 2-3 inches of water in a medium saucepan to a steady simmer.
- In the meantime, take each chilled glass and dip the rim into a small bowl of tap water, and then onto a plate strewn with sugar (each glass will have a sugar rim!). Divide the strawberries evenly and out in cups.
- Whisk the egg yolks and sugar together in a glass, heat resistant bowl until frothy.
- At this point the water should be simmering and emitting a continuous flow of steam. Place egg yolk mixture in glass bowl on top of simmering pan, creating a double boiler. Whisk continuously. Make sure the bowl and water do not touch and that the yolk does not cook. Whisk in the marsala wine a little at a time until mixture doubles or triples in volume over heat. This should take about 5 minutes of whisking (a good workout!). It is done when the consistency becomes a soft mousse. If you are having trouble or your arm gets tired, you can also use a hand held mixer. Immediately spoon the zabaglione over the strawberries and serve.
Nutrition Facts : Calories 230.7, Fat 9, SaturatedFat 3.2, Cholesterol 368.9, Sodium 18.1, Carbohydrate 27, Sugar 25.4, Protein 5.4
SABAYON WITH STRAWBERRIES
Steps:
- Preparing the strawberries:
- About an hour before serving the dessert, rinse the strawberries (stems on) and drain them on paper towels. Slice off the stems and halve or quarter the strawberries lengthwise, depending on size, into a bowl. Sprinkle over the sugar and the lemon juice; fold gently together to blend well. Taste a strawberry, add more sugar or lemon juice if needed, and set aside to macerate.
- Whipping the sabayon:
- If you want to serve the sabayon warm, make it at the last minute. If you want to glaze the sabayon under the broiler, or make it ahead of time to serve chilled, have ready a large bowl (larger than the one in which you whip the sauce) partly filled with ice cubes.
- Whisk to blend the yolks, Marsala, and sugar in the stainless-steel bowl. Rest the bowl in the saucepan over hot water. Whisk constantly for 4 to 5 minutes or more to cook the sauce, until it has the consistency of lightly whipped cream. Clear the bottom of the bowl constantly with the whisk so that the eggs do not scramble, and adjust the heat as needed. Taste the sauce - the sabayon should never get so hot that you can't stick your very clean finger in it - and whisk drops of lemon juice or more sugar if you want. When thick, foamy, and tripled in volume, remove from heat. It can be served hot as is, tepid, or cool.
- Serving:
- Spoon a portion of strawberries - 1/2 cup or more - into each goblet or glass, and top with 1/3 to 1/2 cup of warm or cool sabayon. Or put the sauce in the glass first, then the strawberries.
- Variation: Strawberries Glazed with Sabayon
- Cool the sabayon to room temperature. Whip the cream and sugar until soft peaks form, and fold the cream into the sabayon with a rubber spatula.
- Turn on the broiler. Spread the strawberries in the baking dish in one layer (or in individual dishes). Spoon the sauce over the berries so they are completely covered and set the dish under the broiler, 5 to 6 inches from the heat. With the door open - so you can watch carefully - broil for a minute or two, turning the dish as needed to glaze evenly, until the top of the sabayon is nicely browned and slightly crusted. Serve right away.
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- Bring a medium saucepan of water to a simmer; turn the heat to moderately low. In a large heatproof bowl, beat the egg yolks with the sugar. Set the bowl over the simmering water and whisk the yolk mixture until it’s hot and foamy, about 4 minutes. Gradually add the Marsala and cook, whisking constantly, until the sabayon is thickened and leaves a ribbon trail when the whisk is lifted, about 4 minutes longer. Don’t cook the sabayon for too long or it will curdle.
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- Preheat oven to 375F/190C. Hull and slice the strawberries. Combine the brown sugar and cornstarch, then mix with the strawberries. Set aside.
- In a large bowl combine the flour, baking powder, sugar and salt, then cut in the cold cubed butter with a pastry blender or a fork until the mixture resembles coarse crumbs. Add ground almonds and milk, then mix just until the dough comes together. Turn it out on a floured surface and shape into a rectangle 1 inch thick. Then cut into 12 square biscuits.
- Turn the prepared strawberries into an 9-inch baking dish or a skillet, sprinkle with the Marsala wine if using. Then top with the biscuits. Brush the biscuits with the heavy/double cream and sprinkle with sugar. Bake in the preheated oven for 40-45 minutes until the biscuits are golden.
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Servings 4Category Pudding
- Put the egg yolks, the marsala, and then the sugar into a large stainless-steel bowl. Set the bowl over a large saucepan filled with 1 inch of barely simmering water. Using a hand-held electric mixer on low speed or a whisk, beat the egg-yolk mixture until it is hot and the mixture forms a ribbon when the beaters are lifted, 5 to 8 minutes. Don't cook the zabaglione for too long, or it will curdle.
- Put the strawberries in stemmed glasses or in bowls. Top with the hot zabaglione and either serve the dessert immediately or refrigerate it for up to an hour.
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