1/2 cup (125 mL) sparkling white wine
1/4 cup (60 mL) coconut sugar
3 large free-range egg yolks
1/2 tsp (2 mL) vanilla or almond extract
1/4 cup (60 mL) crème fraîche or plain yogurt
1 red papaya, peeled and seeds removed
3 ripe, firm bananas, peeled and sliced
2 kiwi, peeled and sliced
1/4 cup (60 mL) large flaked toasted coconut
To make zabaglione: Whisk wine, sugar, yolks, and vanilla in large metal bowl until blended. Place bowl over large saucepan of simmering water. Do not allow metal bowl with eggs to touch water.
Whisk constantly over simmering water until mixture is thickened and candy thermometer reads 160 F (71 C), about 2 minutes. Remove from simmering water and beat with electric mixer until tripled in volume and cooled, about 5 minutes.
Whisk crème fraîche, if using, and fold into cooled zabaglione. Chill until ready to assemble.
To serve: Cut papaya into cubes. Divide evenly among 8 stemmed dessert glasses. Top with slices of banana and kiwi. Pour equal portions of zabaglione over top of each and garnish with sprinkles of toasted coconut.
Each serving contains: 152 calories; 4 g protein; 4 g total fat (2 g sat. fat, 0 g trans fat); 25 g total carbohydrates (18 g sugars, 2 g fibre); 42 mg sodium
source: "Cooking With Wine", alive #376, February 2014
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.