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!
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
Silly Bubba
We need a recipe!
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.
Spotted Dick and heavy cream. Yummmmmmmmmmmmmmmm.
Traitors, one and all
“On her first day as a new teacher, Mary got all of her students drunk. She was so nervous that she thought she heard the principal tell her, “Be sure that each student receives a syllabub before you begin teaching—and I don’t mean a little, partial one.”
Do you realize this is the first time I used bold print in a post, rather than italic?
I can’t hep myself, Vastie. Really.
Young mothers who walk around the beach with their little ones have these really silla boobs. Couldn’t possibly be theirs; although I’m sure the silla boobs hubby paid for them.