691 forest zabaglione bosco allo zabaione Recipes

egg yolks, sugar, marsala wine, grated lemon peel, ground cinnamon, vanilla extract, heavy cream , whipped, strawberries , raspberries, or biscotti

eggs, egg yolks, sugar, sweet marsala wine, whole mixed berries, light canned refrigerated whipped topping (such as reddi-wip )

frozen mini filo dough shells, fresh shiitake mushrooms, finely chopped, hoisin sauce, monterey jack cheese, cut into 15 (1/2-inch) cubes, monterey jack cheese, shredded

grapeseed oil, drops of rosewood essential/fragrance oil, drops cedarwood essential/fragrance oil, drops chamomile essential/fragrance oil

water, honey, vanilla bean , split lengthwise, firm but ripe bosc or bartlett pears, peeled, halved and cored, egg yolks, sugar, marsala or other sweet wine

unflavored gelatin, water, eggs, separated, salt, sugar, milk, dry marsala wine, heavy cream , whipped, ready made butter crumb or oreo pie crust, freshly grated nutmeg

egg yolks, at room temperature, dry marsala, sugar, strawberries, sliced

sweet marsala wine, sugar, egg yolks, ripe fresh figs (about 10 oz), quartered, mixed fresh berries (such as blueberries, raspberries, blackberries, and sliced strawberries), fat-free canned refrigerated whipped topping (such as reddi-wip), mint sprigs (optional)

self-rising flour, baking powder, sugar, water, egg, golden syrup or corn syrup, granny smith apples - cored, peeled and chopped, sugar, fresh or frozen blueberries, fresh or frozen raspberries, fresh or frozen blackberries, blueberry nectar, cherry preserves, golden syrup or corn syrup, raspberry jam, egg whites, salt, sugar

unsalted butter, onion, thinly sliced, mixed wild mushrooms , brushed clean, trimmed, and coarsely chopped, chicken stock, preferably homemade, whipping cream or 1 cup half-and-half, salt & freshly ground black pepper, dry sherry, nutmeg, to taste (freshly grated or ground nutmeg), truffle oil (black or white to taste, for drizzling ) (optional)

unsalted butter, shallots, minced, garlic clove, minced, chanterelle mushroom, coarsely chopped, dry white wine, goat cheese, crumbled, flat leaf parsley, chopped, fresh tarragon, chopped, fresh chives, chopped, salt, pepper, sheets phyllo dough, unsalted butter, dried breadcrumbs

cremini mushrooms, coarsely chopped, extra-virgin olive oil, butter, shallot, finely chopped, ground thyme, salt and pepper, dry sherry, baguette , sliced at bread counter of market, available in specialty foods case of market , choose country or mousse-style, any flavor, ask for tastings, to choose, cornichons, for garnish, capers, for garnish, chopped fresh parsley, for garnish

sliced fresh mushrooms, fresh shiitake mushrooms, stems removed, chopped onion, garlic cloves, minced, butter or margarine, divided, dry white wine, all-purpose flour, chicken broth, salt, freshly ground pepper, whipping cream, fresh oyster mushrooms, coarsely chopped, coarsely chopped fresh shiitake mushrooms (2 oz), freshly ground pepper

portobello mushroom caps, quartered, button mushrooms, garlic clove, halved, dry white wine, dried thyme, all-purpose flour, less-fat cream cheese, softened, lemon juice, salt, black pepper, shredded smoked gouda cheese, low-fat sour cream, chopped fresh parsley, green-onion tops (optional)

sliced fresh mushrooms, fresh shiitake mushrooms, stems removed, chopped onion, garlic cloves, minced, butter or margarine, divided, dry white wine, all-purpose flour, chicken broth, salt, freshly ground pepper, whipping cream, fresh oyster mushrooms, coarsely chopped, coarsely chopped fresh shiitake mushrooms (2 oz), freshly ground pepper

forest mushrooms, dried, button mushrooms sliced, garlic minced, shallots chopped, butter, chicken stock, veal glac (stock), thyme, heavy cream, heavy cream, drop truffle oil

apricot frozen puree, fruit of the forest (6 fruit mix), gelatin sheets (leaves silver -400), creme brulee powder, pistachio paste 2.5 lb tub, description, layered pistachio creme. first layer (bottom) apricot gelee, second layer (middle) fruits of the forest berry gelee and third layer (top) pistachio creme brulee, quantity, dishes (3 to 3.5 oz. of each gelee and 5 oz. creme brulee), first layer (bottom) apricot gelee: apricot puree (ps04329) 1.5 kg 53 oz., sugar 225 g. 8 oz., fruit of the forest (6 fruit mix) 36 g. 7 sheets, lemon juice 50 g. 1 3/4 oz., second layer (middle) fruits of the forrest berry gelee: juice from thawed and strained berries (ps05249) 1.5 kg 53 oz., sugar 225 g. 8 oz., fruit of the forest (6 fruit mix) 36 g. 7 sheets, lemon juice 50 g. 1 3/4 oz., third layer (top ) pistachio creme brulee: creme brulee base (ps00120) 250 g. 8.8 oz., whole milk 1.5 kg 53 oz., heavy cream 460 g. 16 oz., pistachio paste (ps30045) 350 g. 12.35 oz.