Mix at room temperature egg yolks, sugar, milk, vanilla extract in big pot and simmer over low flame to melt sugar, mixing continuously.
Add Coco Lopez and continue to mix for about 15 minutes on low flame.
Add Rum and cinnamon sticks with water.
Mix everything on low flame for about 20 minutes.
Let cool and serve.
** Use whisk for a smoother consistency ** if desired.
rocessor (my personal favorite), mixer with whisk attachment, or by hand
Preheat oven to 325\u00b0F. Mash peach pulp in a bowl. Crumble in cookies. Add egg, cocoa powder and 2 tbsp sugar. Mix until combined. Place peach halves, cut side up, in a buttered baking dish. Distribute filling between peaches, drizzle with butter and sprinkle with 1 tbsp sugar. Bake for 20-25 mins.
To make the zabaglione, whisk Marsala with egg yolks and remaining sugar over a double boiler until thick and foamy. Distribute between 4 serving plates and arrange peach halves on top. Decorate with lemon balm, if desired.
he yeast mixture. Add the egg yolks, stirring well.
Add the
ver high heat. Brush beef with oil and season. Sear on
Cook the bacon in a medium skillet until crispy. Add sliced pears and cook 1 min, stirring. Mix grated potato with egg yolks in a large bowl; season.
Heat butter in a large skillet on medium heat. Add spoonfuls of the potato mixture in batches. Cook for about 3 mins, turning, until golden.
Serve pancakes with dollops of creme fraiche. Top with bacon and pears. Garnish with chopped thyme.
n a bowl, beat the egg yolks and add the lemon juice
e root end, and slice with the grain. Cut the bell
RECTIONS: Saute onions and celery with 1 tablespoon butter, until
br>Saute onions and celery with 1 tablespoon butter until wilted
nd sugar in bowl; beat with mixer at medium speed until
Mix beef, mint, parsley and rice; season with salt and pepper and add 1/4 cup of beef stock.
Mix well and form into walnut-size balls.
Bring remaining stock and water to a boil and drop meat balls into it.
Simmer 45 minutes.
Beat egg yolks; add lemon juice.
Slowly add some of hot stock to egg yolks while continuing to beat.
Stir egg yolk mixture into remaining stock.
Cover and let stand 5 minutes (off the heat).
Makes 4 servings.
In small pan bring water (and vinegar if using) to a soft boil.
Meanwhile, toast and butter (or otherwise dress) English muffin halves.
Drop egg yolks into simmering water and cook for one min (or less) until done to desired consistancy.
Place yolk on top of muffin and break so that it can soak in to the muffin.
Salt and pepper to taste.
Devour.
Combine flour, salt and pepper in a plastic bag.
Add 2 or 3 pheasant pieces at a time and shake to coat.
Brown pheasant lightly in butter or margarine.
Add wine.
Cover and simmer about 35 to 55 minutes, or until tender.
Remove pheasant to warm platter.
Beat cream with egg yolks.
Slowly stir into pan drippings.
Cook and stir over medium heat just until sauce is smooth and thickened.
Do not boil.
Pour sauce over pheasant. Garnish platter with sauteed apples.
Cook mushrooms in butter over moderate heat for 10 minutes, or until liquid has evaporated and butter is golden.
Stir in salami, scallions and pepper; cook for 3 minutes.
Beat cream with egg yolks and Parmesan cheese.
Cook fettucine \"al dente.\"
Drain. Toss with cream mixture.
Transfer to serving dish; spoon mushroom sauce over pasta.
/2 inch loaf pan with plastic wrap.
In a
o a bowl and mix with egg yolks, ricotta cheese, and 3/4
Beat the sugar with egg yolks and whole eggs, add vanilla, sour cream, baking soda, and butter, mix well.
areful not to get burned with any splattering that may occur
nother bowl,mix condensed milk, egg yolks and lime juice. on low