Pale Ale Sabayon Recipes

WARM SABAYON WITH GLAZED PLUMS AND RASPBERRIES

Steps:

• 1. Stir the sugar and butter in a large skillet over medium heat until combined, about 2 minutes. Add the plums and cook until soft and coated with syrup, 8 to 10 minutes. Remove from the heat; stir in the raspberries.
• 2. Meanwhile, make the sabayon: Put about 1 inch of water in a saucepan and bring to a simmer over medium-high heat.
• 3. In a heatproof bowl that can rest in the saucepan without touching the water, beat the egg yolks and sugar with a large whisk, making sure to scrape the sides of the bowl. Add the wine and salt and beat until foamy. Set the bowl on the pan and continue whisking constantly, moving in a circular motion around the bowl, until the eggs can hold a thick ribbon, 4 to 6 minutes. Remove from the heat and continue whisking to cool slightly. Serve the fruit warm in shallow bowls or small glasses with sabayon spooned on top.

TANGY SABAYON SAUCE

Steps:

• Place the egg yolks, sugar, and wine into a metal bowl. Place the bowl over a saucepan of barely simmering water, making a double boiler. Whisk the mixture constantly until it foams and then becomes creamy and doubles in size, about 5 minutes. Mixture should be uncomfortably warm to the touch, but not burning. Remove the pan from the heat and whisk in the sour cream.

APPLE CAKE WITH PALE ALE SABAYON

Steps:

• To prepare cake: Soak the apples in the rum for 20 minutes. Preheat the oven to 350 degrees. Butter and flour and 11-inch springform pan. Sift together the flour, sugar, baking soda, salt, cinnamon, allspice, and nutmeg into a bowl and make a well in the center. Beat the eggs slightly and stir in the vanilla and oil. Pour the oil mixture into the dry ingredients all at once and stir until just blended. Fold in the walnuts. Drain the apples and fold them in, stirring just enough to evenly distribute the nuts and apples. Pour the batter into the cake pan. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 3 to 5 minutes, then turn cake out onto a wire rack to cool to room temperature.
• To prepare the sabayon: Place the egg yolks and ale in a stainless steel or copper bowl and whisk in the sugar and vanilla. Cook the sabayon for 6 to 8 minutes over medium to high heat, whisking constantly. It may be necessary to remove the bowl from the heat from time to time if the sabayon gets too hot or the eggs will begin to scramble. To test for doneness, let a drop of the sauce fall from the tip of the whip. If it stays pronounced on the surface, then the sauce is done.
• To serve: Cut the cake into wedges and pour the warm sauce over the tip of each slice as you serve it.

SINGLE MALT SCOTCH SABAYON

Steps:

• In top of double boiler combine egg yolks with sugar. Whisk in scotch, set pan over cold water and heat mixture over moderate heat, stirring constantly, until water reaches boiling point and sauce is smooth and creamy. Transfer to a sauceboat.;

CHAMPAGNE SABAYON

Steps:

• Combine the egg yolks, Champagne, and sugar in the top of a double boiler and whisk over simmering water (make sure the bowl does not touch the water in the bottom pot). Whisk constantly until thick and foamy. Remove to an ice bath and continue whisking until cool. Set aside.
• Whip chilled heavy cream to soft peak stage and fold gently into custard. To achieve the most volume, plan to fold in whipped cream just before serving. Serve in chilled glasses layered with fresh fruit and/or sponge cake. Garnish with mint.

STEAK AND ALE

Steps:

• Season steaks on both sides with salt, pepper and butter. Put onto a hot grill and brown on both sides.
• In a Dutch oven or cast iron fry pan, add 1/2 stick of butter, onions, mushrooms and salt. Place lid on top and allow them to sweat.
• Add beer and place steaks in pan. Allow to stew until tender.
• Combine the thyme, parsley, nutmeg, remaining butter and flour together. Use this to thicken the sauce so as to be able to coat the back of a spoon.

PALE ALE SABAYON

Steps:

• Whisk yolks, ale, sugar and vanilla in mixing bowl. Over a double boiler, whisk and cook the mixture over simmering water until thick. Chill and then serve.

COFFEE SABAYON

Steps:

• Steep instant espresso in boiling water and cool to room temperature. Mix with 4 egg yolks, and sugar and set in the top of a double boiler. Beat with an electric beater until mixture is thick and fluffy. Beating constantly, pour the rum into the egg yolk mixture in a slow thin stream and continue beating until mixture almost triples in volume; this may take 10 minutes or so.
• To serve, spoon mixture into balloon wine glasses or goblets, or chill for 30 minutes and serve as a sauce over ladyfingers or angel food cake.

SABAYON

Steps:

• Prepare a large ice bath, and set aside. Fill a medium saucepan with 2 inches water. Set over medium heat, and bring to simmer.
• In a large stainless-steel bowl, whisk together egg yolks, salt, and sugar until very pale. Add Muscat; whisk to combine.
• Place bowl over a pan of simmering water, and whisk until mixture has thickened and has tripled in volume, 8 to 10 minutes. Remove mixture from heat, and immediately transfer to ice bath. Whisk until chilled.
• In a large chilled bowl, whip cream until soft peaks form. Add lemon juice, and fold the whipped cream into the chilled sabayon. Serve immediately.

APPLE-CIDER SABAYON

Steps:

• Fill a medium stockpot a quarter of the way full with water. Bring to a boil, then reduce heat and let simmer. Fill a large bowl with ice water; set aside. Combine sugar and egg yolks in bowl of an electric mixer fitted with a paddle attachment, and beat until mixture is pale and has a thick consistency, about 2 to 3 minutes. Scrape down sides of bowl with a rubber spatula one time while beating. Add cider and Calvados, and beat for 2 more minutes.
• Transfer the yolk mixture to a large metal bowl, and set over simmering water. Whisk together for 6 to 8 minutes, until the sabayon thickens and is fluffy and slightly stiff. The sabayon should begin to look satiny and start sticking to the bowl slightly. The air bubbles will become very fine, instead of large and loose.
• Set bowl in ice-water bath. Continue whisking sabayon until chilled, about 3 minutes. Whip the cream to medium-stiff peaks, and fold into chilled sabayon. The sabayon can be stored in refrigerator for up to 24 hours.