MOSCATO ZABAGLIONE WITH CORNMEAL COOKIES - Italian

[Guest guest]

@@@@@

MOSCATO ZABAGLIONE WITH CORNMEAL COOKIES - Italian

Cookies:

1/2 cup (1 stick) unsalted butter, room temperature

1/2 cup sugar

1 teaspoon grated lemon peel

1/2 teaspoon salt

2 large egg yolks

1/2 cup yellow cornmeal

1 1/4 cups all purpose flour

2/3 cup golden raisins (about 4 ounces)

Powdered sugar

Zabaglione:

6 large egg yolks

1/3 cup sugar

3/4 cup Italian Moscato or Essencia

 

 

 

 

For cookies:

Using electric mixer, beat butter and 1/2 cup sugar in large bowl

until fluffy. Beat in lemon peel and salt, then egg yolks. Beat in

cornmeal, then flour. Stir in raisins. Knead dough just to combine;

transfer to sheet of plastic wrap. Using plastic, form dough into 2x9-

inch log. Chill until firm, 3 hours or up to 1 day.

Preheat oven to 325°F. Line large baking sheet with parchment paper.

Slice dough log into 1/4-inch-thick rounds. Arrange rounds on prepared

baking sheet, spacing 1 inch apart and reshaping into rounds if

uneven. Bake cookies until golden at edges, about 15 minutes. Transfer

to rack. Dust with powdered sugar and cool completely. (Can be made 3

days ahead. Store airtight at room temperature.)

 

For zabaglione:

Whisk egg yolks and sugar in large metal bowl to blend; gradually

whisk in Moscato. Set bowl over saucepan of simmering water (do not

allow bowl to touch water). Whisk until mixture is thick and foamy and

thermometer inserted into mixture registers 160°F, about 4 minutes.

Divide zabaglione among 6 wineglasses. Serve immediately, passing

cookies alongside.

 

Makes 6 servings.

Source: Bon Appétit, October 2002

Formatted by Chupa Babi in MC: 10.25.05

 

If you can't find Italian Moscato, substitute Essencia, the Muscat-

based dessert wine made in California. Serve this rich custard with

the raisin-studded cookies featured here.

 

 

-----