Day Dreamer Desserts ~ Fuji Apple Sake Zabaglione

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What a pleasure it is to have dessert-maker Josie Tavares visiting with me in the kitchen today. It's been a while since we've focused on any desserts here. With Fall in the air and the holidays not too far off, it's a welcome change of pace!

I've been getting to know Josie over the last few months, mostly through her blog, Day Dreamer Desserts, which, by the way, is pretty darn fantastic! There are a lot of clever ideas waiting for all of us there! Josie is a self-proclaimed "mad scientist" in the kitchen. I say, if her creative work and day dreaming about desserts is "maddness", bring on the white jackets! 

Not long ago Josie spent the day working in the kitchen at Spago Beverly Hills, CA. That's right, the same kitchen where Chef Wolfgang Puck creates his magic, along with Pastry Chef Sherry Yard. Would you like to know if Josie got to meet them? Take a listen to our chat (above) and hear all about her special day at Spago.

I've had the true scrumptious pleasure of eating some of Josie's desserts. Her Macarons are one of my all-time favorite sweet treats.  I'm here to say that it's dessert dishes like Josie's that make every bite a real dream come true.

Josie has a Zabaglione Zen Pie recipe waiting for you on her food-blog, Day Dreamer Desserts. You'll need the recipe below to make the pie, so be sure to print it out!

For a printer-friendly, text-only version of the recipe, click here.

Fuji Apple Sake Zabaglione

Created by Josie Tavares

3 egg yolks

1/4 cup sugar

1/4 cup fuji apple infused sake

4 oz whipping cream

1. Whisk yolks and sugar in a bowl set on top of double boiler over simmering water to blend. Gradually whisk in sake, continue whisking until mixture has tripled in volume and holds shape in spoon, about 5 minutes
   
   
2. Remove bowl with zabaglione from the double broiler and place over a bowl filled with ice and water, whisk zabaglione until cool then remove from ice bowl.
   
   
3.  Beat heavy cream in medium bowl until stiff peaks form. Carefully fold into zabaglione
   
   
4. Serve immediately. Consider serving in a wine glass with a dollop of whipped cream, or a small biscotti.
   

Comments

[Daydreamer Desserts]

I had such a great time doing this interview with you Mac and loved how it turned out! Thank you! :)

[Kim]

Hey Josie, hey Mac!!!

After two days of trying to get the sound on my computer to work, I finally was able to listen in. :o) (Computer malfunction on my end.)

Josie, I loved hearing about your Spago adventure! I want to work in a real kitchen someday - you're now inspiring me to buy some kitchen cros and beg chefs to let me assist. :P And when you get a chance, please come over and hang out. I'll trade you a basket of produce for some of those macarons!!!!

[K]