recipe Archives - Jennifer Bajsel

Blackberry Balsamic Zabaglione

Jennifer Bajsel

A rich custard dessert!

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 2 people

Course: Dessert

Cuisine: Italian

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.

Jennifer Bajsel

A hearty meat sauce!

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Prep Time 15

Cook Time 4

Total Time 4 15

Servings: 8 people

Course: Main Course

Cuisine: Italian

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!