recipe

Blackberry Balsamic Zabaglione

Leave a Comment / Uncategorized / By

 

Blackberry Balsamic Zabaglione

Jennifer Bajsel
A rich custard dessert!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert
Cuisine Italian
Servings 2 people

Equipment

  • double boiler
  • metal mixing bowl
  • whisk

Ingredients
  

  • 5 each Egg yolks, organic pasture raised Whisked
  • 2 oz White Sugar
  • 3 oz Blackberry Brandy
  • 1 each Fresh Blackberries 1/2 muddled, 1/2 whole
  • 1 bunch Fresh Basil Chiffonade
  • 1/4 cup Balsamic Vinegar reduce to glaze if you prefer

Instructions
 

  • Separate eggs, keeping the yolks in a small metal mixing bowl.
  • Using a sauce pot (that the bowl will sit over), warm water to a simmer.
  • Muddle half of the package ofblackberries, set aside.
  • Whisk sugar into eggs.
  • Place the mixing bowl with eggs mixtureover the simmering water, do not submerge bowl into water, it should just sitabove the water line.
  • Continue to whisk until a thick custard forms.
  • Stir in the blackberry brandy and whiskuntil mixture thickens again.
  • Remove from heat and fold in the muddled blackberries.
  • Serve in a custard glass, chiffonade the basil and sprinkle on top, drizzle with balsamic.

Signature Bolognese

Leave a Comment / Food / By

 

Signature Bolognese Sauce

Jennifer Bajsel
A hearty meat sauce!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Main Course
Cuisine Italian
Servings 8 people

Equipment

  • medium sauce pot
  • large stock post
  • colander

Ingredients
  

  • 1 tbsp Extra Virgin Olive Oil
  • 1/2 each Medium Yellow Bell Pepper Diced 1/4 inch
  • 1/2 each Green Bell Pepper Diced, 1/4 inch
  • 1 lbs Ground Chuck
  • 1/4 lbs Ground Veal
  • 1/4 lbs Ground Pork
  • 28 oz San Marzano Whole Peeled Tomatoes Pureed
  • 13.8 oz Chopped Tomatoes I prefer Pomi
  • 1 tbsp Garlic minced
  • 1 tsp Basil dried
  • 1/2 tsp Oregano dried
  • 1/4 cup Italian Parsley Fresh, chopped
  • AN Kosher salt add to taste
  • AN Ground Black Pepper add to taste

Instructions
 

  • Heat olive oil in a medium sauté pan over med-high heat. When oil is hot add onion and bell pepper and reduce heat. Sweat onions until translucent and peppers are softened.
  • Add ground beef, veal and pork, sauté until browned. Drain beef, onion and pepper mixture.
  • Place beef mixture in medium sauce pot and season with salt and pepper.
  • Puree San Marzano tomatoes. Add tomato puree to the beef mixture and bring to a simmer over med-low heat. Add the Pomi chopped tomatoes to the beef mixture.
  • Add the garlic, basil and oregano. Stir to combine.
  • Bring sauce to a boil, stirring constantly. Once boiling, reduce heat to a low simmer. Season with salt and pepper to taste. Cover and let simmer 2-4 hours.
  • Add fresh parsley t the sauce 30 minutes before serving.
  • When ready, serve with your favorite pasta!
Keyword Italian, Pasta, Meat Sauce, Tomato Sauce, Organic, non GMO
Facebook
Twitter
LinkedIn
Instagram