Our friends Megan and Dave live in an unbelievable (if slightly crumbling) townhouse, and a couple Saturdays ago they suggested bagging on restaurant plans in favor of an impromptu dinner party to take advantage of a nice night on the deck.
A mere hour or two later, we showed up to find that they’d prepared a feast of fresh fish, salad, asparagus, potatoes… After staying on the roof until the sun set and we got too cold, we dug in downstairs.
(I am so in love with this table/dining area)
There was an incident with a cork that crumbled while we were trying to open it, eventually requiring two corkscrews, a knife and scissors to extract enough that the rest could be pushed down into the bottle. Producing a geyser effect. It started so prettily:
The wine was apparently delicious, though. So at least it was worth the mess!
Once we had recovered a bit (and eaten our way through most of the leftover mango salsa), it was dessert time. I’d brought over blackberries, whipping cream, and a Whole Foods angel food cake, since I didn’t have enough warning to make dessert at home. The berries macerated in sugar and lemon juice while we ate, but Dave took a look at the options and decided he’d whip up a nice sabayon sauce to top things off. Impressive, right? Here’s his mom’s recipe:
Cold Sabayon Sauce
From Dave’s mom
5 egg yolks
½ cup sugar
¾ cup sweet white wine (or add extra sugar to dry white wine)
1 Tablespoon finely grated lemon zest
½ teaspoon vanilla
1 cup heavy cream, whipped to hold a soft shape
Combine egg yolks and sugar in a heatproof bowl (metal is good) that fits over a pot of simmering water. Whisk yolks and sugar until combined. Add white wine. Set over simmering water and whisk constantly until mixture thickens and coats a spoon and is too hot to leave your finger in. Remove from heat, add lemon zest and vanilla. Allow to cool or, to cool quickly, set bowl in a bowl of ice water and whisk. When mixture is cool, fold in whipped cream. Cover and chill until serving time.
And the action shots:
How gorgeous is this double boiler?
And the heavenly, heavenly result:
I have to admit, I’d never made sabayon. It was so simple! And SO GOOD. A huge step up from plain old sweetened whipped cream, and a welcome addition to an only-mediocre cake. The berries were helped a lot by the maceration, and were great with the bit of tang in the sauce.
I am on vacation, so this post appeared today through the magic of pre-scheduling. Comment away and I’ll reply when I get home!