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| not so- Healthy Italian I couldn't resist the title change for this weeks Recipe section. After much debate it was decided we would publish the recipe for Sicilian Zabaglione. At Casa Dante we serve it made to order, warm & poured over strawberries. Absoutely delicious but you'll have to judge the "healthy" aspect of this great dessert. Enjoy! Zabaglione (Egg Nog) This is the the Sicilian version of this traditional winter drink usually made with rum or strong brandy. Marsala, as this fortified wine similar to Port exists today, evolved in the early years of the nineteenth century. Nowadays, zabaglione is usually served cold, but this drink can also be served warm. It goes well with cookies. Egg nog itself has English origins, and it was the English who developed the Marsala wine industry in Sicily. Ingredients: 3 cups of whole milk, one-half cup heavy cooking cream, 5 large egg yolks, 1 whole egg, 6 tablespoons refined white sugar, 14 tablespoons or one-half cup of sweet Marsala wine, nutmeg.Preparation: Beat the sugar into the eggs, then adding milk and cream for a smooth mixture, whisking constantly. Whisk the Marsala into the mixture, adding a pinch of nutmeg to taste. Heat for 4-5 minutes over a very low flame in a double boiler, whisking occasionally, being careful not to cook the eggs. Continue to beat the mixture occasionally, increasing the volume slightly so that it is creamy. Here's an alternate preparation method. After whisking the Marsala into the mixture, eliminate the heating phase and simply whip up the ingredients in a blender. This can be served cool or, if you prefer, heated just before serving.
If you're intrigued by this recipe but not inclined to make this dessert, ask you server and we'll make it "to order" for you!
Did you know! |
1. Yogurt may promote weight loss! Low fat dairy products, naturally rich in calcium and protein, can help actually promote weight loss. One study conducted by the International Journal of Obesity profiled 34 obese adults who were otherwise healthy; some instructed to eat 3 servings of fat-free yogurt daily. Those participants shed more than 14 pounds, while those who ate one serving lost only 11 pounds. Moreover, the test subjects lost up to 81% of their stomach fat. Spoons up! 2. No wonder we love chocolate so much: its consumption dates back to the 5th century AD! Ancient Mayans drank a mixture prepared with cocoa beans, chili peppers, cornmeal, spices and water. Needless to say, we�ve improved our enjoyment of the delicious cacao bean over the centuries, but it all began over 2000 years ago! 3. Addicted to vanilla? There may be good reason: ancient medicinal texts indicate that vanilla was used to cure hangovers as well as a potent aphrodisiac. Because it increases adrenaline and epinephrine levels, vanilla actually can be mildly addictive. Tough to describe something bland as "vanilla" anymore! 4. 7-Up could have a "top ten" list of its own. Its main ingredient, lithium citrate, can be used as an effective mood stabilizer and was intended to be a cure for hangovers. Even its name is a clue to the fizzy drink�s "balancing" properties: purportedly, the "seven" refers to the atomic weight of lithium (7). Bet you can guess what the "Up" means� 5. How many times do you think refried beans are actually fried? Surprisingly, only once. The translation for "refritos frijoles" actually means something closer to "well-fried beans" in Spanish, but the presence of "re" in English refers to repetition. Our mistake�but we�ll dig into "well-fried" pinto beans anyway�they�re delish
6. Strawberry flavoring comes from 50 different chemicals and might not even include strawberries at all. What you�re tasting in your "strawberry-flavored" ice cream can be a concoction of all sorts of chemical compounds, such as benzyl isobutyrate, amyl acetate, mint and even cognac. Make sure yours is real by knowing the folks who made it�mom n pop ice cream shops make this easy, just ask at the counter�or simply reading the label to make sure "strawberries" are listed�not "strawberry flavor". 7. Cheese is cheese, right? Well, yeah, unless it�s cheese food, or cheese product. FDA labeling rules mandate that processed products that are anything other than 100% cheese are labeled as such. For a quick and easy way to tell if it�s real cheese, here are the facts: - "Pasteurized process cheese product" contains less than 50% cheese
- "Pasteurized process cheese food" must contain a minimum 50% real cheese
- "Pasteurized process cheese" must be 100% cheese.
8. Fresh or frozen? It might surprise you to learn that frozen vegetables are often fresher than "fresh" vegetables from the produce section. While frozen veggies are picked at their perfect ripeness and flash-frozen immediately, fresh veggies often have to travel hundreds and even thousands of miles before they reach your grocery store, and all of that travel means they�re nowhere near as fresh as their frosty alternatives. For the freshest fresh produce, buy local! 9. A lot of people know that it�s a good idea to steer clear of floating eggs�but do you know why? It�s because they�re, well, rotting. Really! When eggs are past their prime, they begin decomposing, releasing gases inside of their shells and therefore making them more buoyant. You can tell if an egg is fresh or not by placing it in a bowl of water: fresh eggs will sink to the bottom and lie flat, while older, past-ripe ones will float (and should be scrapped�not scrambled). 10. Coconut water can be used as a substitute for blood plasma. Had to round this list out on the most intriguing note: coconut water (NOT coconut milk) is sterile, cool and has the same pH and electrolyte levels as blood plasma. So, the next time you have to do an emergency plasma transfusion on a tropical island, start gathering up as many young coconuts as you can get your hands on�it�s where coconut water is stored.
Contributor-Glennys |
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quote of the week "The person who doesn't make mistakes is unlikely to make anything" - Paul Arden quote provided by Franco Crincoli, Contributing Editor If you have a quote you think worthy, please email to me at info@casadante.com with your name and I will approve, post it here and give you mention! |
Casa Dante 40th Anniversary since 1971. We would love your participation. If you have a story, photo or just a blurb of a memory involving Casa Dante, please forward it for inclusion in this section. Send it to info@casadante.com Looking forward to hearing from you!
A customer sent me an article from July 30,1978. New York Times review of Casa Dante. Two stars, not bad! B H Russell, of the NY Times described the then newly relocated Casa Dante "....like a boisterous Italian embrace....in a Fellini movie". I agree with the comparison.
Extra Specials for email group only ...we want you to take advantage of us! We are offering a 10% discount on parties of four ( minimum, please!) to eight guests on Monday through Thursdays for the month of April 2011. This is only for email or Blogger customers! Just print this and bring it along. You must be in our database, so make sure you are included by calling or emailing your request.
Mondays through April 2011.. This is only for March and email customers so read carefully 50% discount on any bottle from my wine list up to $150 when you order dinner, and mention this posting.
The above deals are for email customers only and may not be combined with any other offer.
Heres a tip.....Google " Casa Dante" and check out web coupons and deals we have out there! Im trying to help you have a great meal, and save money too!
Remember that we deliver larger office orders on weekdays throughout Jersey City and closer vicinities. Call 201-795-2750 for details!
If you are a fan of Casa Dante, the best way to get the word out is on the internet! You can help us improve Casa Dante's online visibility on the internet. Please review us on on any of the following sites and keep tried and true institutions like ours in play. Thanks for your help! Winner of "Diners Choice Award" on Open Table February 2011 |
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