When I put out the word that I would be away enjoying some family time for a few days, I was thrilled to get a wonderful response from some of my fantastic food blogging friends! So, while I am away getting in some quality family time, there will be some great guest posts to keep you coming back while I am away!
First up, is Janet from LaDue & Crew! She is a fabulous blogger, and you simply must check out her cake decorating skills! Wish you lived closer because I could would love to learn some of your tricks! So, sit back and enjoy Janet's post below:
When I first began blogging a few years ago, I began to get a bit frustrated. I really did not know my way around the blogging community, nor did I have the etiquette I felt I needed to continue food blogging. It was Patsy's continued visits and kind, inspiring words that kept me from hanging up the towel. Thanks Patsy! (Wow, Janet! You really are too sweet to say that!)
One of my favorite fruits during the this time of year (ok, quite honestly all year round!) is strawberries. How one simple fruit can go from jam to tart, ice cream to pie, and everything in between without seeming like a repeat just amazes me. Dress her up, dress her down, she's quite the lady in red. Did you know that strawberries are the only fruit with seeds on the outside rather than the inside? Here in Arizona, wanting that refreshing, sweet bite, yet with a touch of elegance, can be difficult to envision with temperatures over 110 F. Who feels much like baking then?! But something as easy as a Zabaione, with few simple ingredients, can be made on the stove top in under ten minutes. Perfect for last minute guests with that elegant flair!
Strawberries with Zabaione or fragole con zabaione
adapted from La Cucina Italiana magazine
- 2 large egg yolks
- 1/4 c orange juice
- 2 Tbs sugar
- 1 lb small strawberries, trimmed and sliced in half
- Good quality balsamic vinegar- I used Pomegranate balsamic vinegar
- Prepare and divide strawberries into 4 small serving dishes. Set aside.
- Fill a large sauce pan with 2 inches of water and bring to a simmer.
- In a medium non-reactive bowl, combine yolks, orange juice and sugar. Place bowl over the simmering water (like a double boiler), and cook, whisking constantly, making sure to scrape bottom of bowl with whisk so that your eggs do not scramble. You do not need to whisk vigorously, just enough so that your mixture is frothy and moving at all times. Do this for about 8 minutes until the mixture is tripled in volume. Remove from heat to a cool protected surface and whisk a minute more.
- Pour and divide evenly over strawberries. Drizzle lightly with balsamic vinegar and serve.