On my last birthday, my brother gave me a book about the US President’s drinking, gambling and carousing habits through the years. In it I found a recipe for syllabub, an olde English dessert, which was popular during James Monroe’s presidency.
Here’s the recipe: 2/3 c. white wine, 1/3 c. sherry, 2 T. grated lemon zest, ¼ c. lemon juice, 2/3 c. sugar, 2 c. heavy cream, fresh mint sprigs and berries. Mix the wine, sherry, lemon zest and lemon juice in a bowl. Stir in the sugar until dissolved.
In a separate bowl, whip the cream until the mixture forms into medium-size stiff peaks. Then, combine and stir with the wine mixture. Scoop the mixture into wineglasses. Cover the glasses and chill in the refrigerator for at least 12 hours. When ready to serve, top with the mint and berries.
Source: Party Like a President: True Tales of Inebriation, Lechery and Mischief from the Oval Office, By Brian Abrams. Workman Publishing. 2015
Wade (my husband) recently celebrated a birthday, and since he likes pie rather than cake, he requested a Key Lime Pie for dessert. This turned out to be easier said than done, as NONE of the pie shops or restaurants in town serves one.
I thought I would make him one and the recipe called for “zesting” a lime peel, thus our Word for Today was discovered!
“Zest is a food ingredient that is prepared by scraping or cutting from the outer, colorful skin of unwaxed citrus fruits such as lemon, orange, citron, and lime. Zest is used to add flavor (“zest”) to foods.
In terms of fruit anatomy, zest is obtained from the flavedo (exocarp, or the outermost layer of the fruit wall.). The flavedo and white pith (albedo) of a citrus fruit together makes up its peel.”
When you zest a lime, you scrape the outer peeling off the lime with a special tool, here’s what it look likes…
Source cited: http://en.wikipedia.org/wiki/Zest_%28ingredient%29