h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

O is for Ovaltine

P for pernod

Q is for Queen of puddings

R is for rhubarb

S is for Strawberry Mousse
Says goodnight to chips

S is for Sambucca

T is for Tomato Ketchup
goodnight AnastasiaSapphire

U is for uncle ben's rice

night night I'm Naughty But Nice

Why you saying Goo'Night to me?

INBN was leaving and saying bye to you. And to me.

V is for Velouté sauce - is a STOCK-based white sauce. It can be made from chicken or veal stock or fish FUMET thickened with white ROUX. Enrichments such as egg yolks or cream are sometimes also added

W is for Wiener schnitzel (Escalope of veal)

X is for xanthan gum
[ZAN-thuhn]
Produced from the fermentation of corn sugar, xanthan gum is used as a thickener

Zabaglione
[zah-bahl-YOH-nay] is a simple Italian dessert made of egg yolks, sugar and Marsala wine and served warm. The French refer to this as Sabayon and it is used as a dessert or a sauce. Other variations include the addition of whipped egg whites to lighten the dish, as well as a frozen version.

History
Zabaglione is said to have been invented in the 16th Century in Florence, Italy in the court of the Medici. This dessert is classified as a "caudle" rather than a custard. A "caudle" is a sauce used as a custard to fill pies or tarts. The original pre-sixteenth century version was a drink made or wine or ale thickened with egg yolks. (Reference: Alan Davidson, Companion to Food).



Serves: 6

I N G R E D I E N T S
8 large egg yolks
1 cup confectioners' (powdered) sugar
1/2 cup of dry Marsala (or Sherry)

I N S T R U C T I O N S

Place the egg yolks and the sugar in top of a double boiler and place on top of the bottom of the boiler. The water should be lightly boiling and the should not be touching the bottom of the top of the boiler. (You can also use a bowl over a large pot of boiling water. )

Use a wire whisk and whip the mixture until it is foamy. Then add the Marsala and continue to cook the mixture until it has doubled in volume Use an instant-read thermometer to insure the mixture has reached 140°F. Beat the mixture for additional minute or two.

Serve the zabaglione immediately. This dish looks quite elegant served in long stemmed wine or parfait glasses.

A is for Apple Pie

B is for Baked Alaska

C is for Cherry Tango

D is for Date & Walnut cake

E is for Edam Cheese

F is for French stick