Posted on 01/02/2008 6:47:14 AM PST by VRWCmember
In order that we might all raise the level of discourse and expand our language abilities, here is the daily post of "Word for the Day".
syllabub • \SILL-uh-bub\ • noun
milk or cream that is curdled with an acid beverage (as wine or cider) and often sweetened and served as a drink or topping or thickened with gelatin and served as a dessert
Example sentence:
On special occasions, grandma would serve syllabub for dessert.
Did you know?
Syllabub's a concoction whose name has had almost as many variations as there are versions of how to make it: "solybubbe," "sullabub," "sullibib," "sellibub," "sallibube," "sillie bube," "sillybob" -- even "sillibucke" and "silly-bauk" in some dialects. There are theories about the word's origins, but no one knows for sure where the name came from. (There's no connection to "silly," as far as we know, though imbibing it might make one act that way.) We do know that both the name "syllabub" and the concoction itself go back to at least the 16th century. Today, we're more likely to encounter "syllabub" in a historical novel than on the menu at a local drinking spot, at least in the United States, but those fortunate enough to taste the drink/dessert often give it rave reviews.
Rules: Everyone must leave a post using the Word for the Day in a sentence.
The sentence must, in some way, relate to the news of the day.
The Review threads are linked for your edification. ;-)
Practice makes perfect.....post on....
Review Threads:
Review Thread One: Word For The Day, Thursday 11/14/02: Raffish (Be SURE to check out posts #92 and #111 on this thread!)
Review Thread Two: Word For The Day, Tuesday 1/14/03: Roister
Review Thread Three: Word For The Day, Tuesday 1/28/03: Obdurate
Review Thread Four: Word For the Day, Friday 7/25/03: Potation
Review Thread Five: Word For the Day, Monday 8/19/03: Stolid
Review Thread Six: Word for the Day, Tuesday 11/09/2004: Peripatetic (Post #125 may be my best anagram post ever)
Here is my example with WFTD.
As Martin can attest, one shouldn't post threads after consuming too many New Year's syllabubs.
I LEFT FREE REPUBLIC IN A QUANTUM SENSE
No pushing at the door please!
Happy Humpday Everybody!
MORNING
Good morning Truthman.
Silly Bubba
Happy New Year!
Good morning and Happy New Year to all!
Hmmmm. I think the jury would be deadlocked.
We need a recipe!
Innocent, but I’d be scared to be her lawyer.
Lemon Syllabub
INGREDIENTS
1 cup heavy whipping cream, chilled
1/2 cup white sugar
1/4 cup white wine
1/8 cup fresh lemon juice
1 teaspoon grated lemon zest
1/4 teaspoon ground nutmeg (or to taste)
fresh mint leaves for garnish
lemon slices for garnish
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DIRECTIONS
Whip the cream and sugar in a chilled bowl, until the cream begins to thicken. Gradually whip in the white wine, lemon juice, and lemon zest. Continue to whip until light and fluffy, but not grainy. Cover the mixture and chill until serving time.
Serve in chilled parfait glasses, garnished with a dash of nutmeg, a sprig of mint, and a slice of lemon. Syllabub should be eaten with a small spoon, and savored.
LEMON SYLLABUB
Syllabub was a popular dessert in seventeenth, eighteenth and early nineteenth century England. It was popular for celebrations, special occasions and holidays due to its festive appearance. Many original recipes survive with various modes of preparation. Generally Syllabub was made with a mixture of whipped cream, whipped egg whites, white wine, sugar, lemon juice and zest of lemon. The quantity of white wine added would determine the consistency qualifying whether the mixture would be a creamy dessert or a popular punch. White wine could be substituted with apple cider or other alcoholic beverages. One could always detect the drinker of the beverage by the thick white mustache left behind. The following modern adaptation will make a Syllabub Dessert Parfait for 10 people. For a punch add more wine until you have achieved the desired consistency.
Ingredients:
2 cups of whipped cream
½ cup of white sugar
1/8 cup of white wine
1/8 cup of freshly-squeezed lemon juice and zest of lemon
grated nutmeg
sprig of mint
lemon slice
Method:
Whip cream until thick in a chilled bowl. When the cream begins to thicken, add the sugar, white wine, lemon juice and zest of lemon. Continue to whip until thick. Chill in the refrigerator until ready to serve. Spoon the mixture into footed parfait glasses and garnish with a sprig of mint, a slice of lemon and a sprinkle of grated nutmeg.
Quantity:
10 servings
Jessup Food & Heritage, Ltd. 2000
PS: Let us know how it turns out.
Syllabub sounds like it was created by the Scottish, who seem to have most of their cuisine founded on a dare.
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