#TasteofThursday Muscat & Elderflower Zabaglione

“In this series I’ll share which B.C. wine pairs best with select recipes from the best chefs of B.C.”

This latest #TasteofThursday recipe from Chef Gene at Hillside Bistro sounds at first a bit intimidating but as you read through the steps you will realize, if you have ever successfully accomplished hollandaise, that this is entirely doable. For me the biggest challenge would be where the heck would I find Elderberry Liqueur (and isn’t that what Cary Grant’s aunts used so dubiously in Arsenic and Old Lace?)

Nevertheless I think Chef Gene is right, this is an impressively fabulous dessert that is certainly company worthy. Hope you try it!

Muscat & Elderflower Zabaglione with White Peaches

Zabaglione is wine whipped with eggs and sugar into a light custard that can be served hot or cold as dessert. Its roots are Italian but is heavily used in French cuisine as well. Good quality wine is the essential ingredient and the cooking technique is similar to making hollandaise sauce.

This desert can really wow people. If asked to bring dessert for dinner parties all you need is to show up with a carton of eggs and a bottle of Hillside wine!

Equipment:

whisk
medium stainless steel bowl
medium saucepan
4 wine coupés (wide champagne glasses)
measuring cups

Ingredients:

1/2 cup Hillside Muscat Ottonel 2019
2 ripe white peaches
1 ounce Elderflower liqueur *
2 whole eggs
2 egg yolks
3/4 white sugar (or a preferred sugar)
the juice of 1 lemon
3 tbsp butter (cold and cubed)

Directions:

Step 1:

Dice the white peaches and distribute them in the coupé glasses, set aside.

Step 2:

In a measuring cup, combine the wine, lemon juice and Elderflower liqueur, set aside.

Step 3:

Combine together the eggs, yolks, and sugar in the stainless steel bowl and whisk for about a minute until the mixture is smooth.

Step 4:

Set the bowl over a saucepan of simmering water, creating a double boiler, but do not allow the bottom of the bowl to touch the water. Whisk the mixture vigorously. After about 2-1/2 minutes ,when the eggs are foamy and have thickened, add 1/3 of wine mixture. When the mixture has thickened again add another 1/3 of the wine mixture. Whisk again for another 2-1/2 minutes and then add the final 1/3 of wine mixture.

Step 5:

Continue to this for 2-3 minutes more until the mixture has thickened and is light in colour. You can judge if it’s thick enough by placing a wooden spoon in the mixture, taking it out, and running your finger down the back of it. If the trail left by your finger stays, it is thick enough.

Step 6:

Pour the Zabaglione evenly between the coupé glasses. The dessert is ready to serve or an be chilled for an hour and served cold.

Enjoy with a chilled glass of Muscat Ottonel.

2019 Muscat Ottonel

Muscat Ottonel was the first white variety planted at the Hillside farm (1984), and has been a favourite here for some 30 years. The Muscat family numbers over 200, and Ottonel is a particularly floral, refreshing member. This wine has lovely floral aromas and hints of spice.

$26.00 available online

About Chef Gene Archambault

Born in the Kootenay region of British Columbia, Gene Archambault spent his younger years of his life surrounded by good home cooked food.

Chef Gene Archambault is a Red Seal Chef. His culinary career started in 1999 at Gable End Restaurant in Enniscrone Co. Sligo, Ireland. Since then he has worked at many well know restaurants in England, Toronto, Vancouver and the Okanagan including, Bin941 Tapas Parlour, Burrowing Owl Winery, Rain Restaurant, Hotel Barcelona and Spirit Ridge Resort.

Gene joined the culinary team at Hillside Winery & Bistro in 2014 and in 2020 was promoted to Executive Chef.

Gene has a passion for seasonal ingredients, educating and training staff and working with local suppliers.

About The Bistro

Share & Pair…

The Bistro’s menu has been masterfully created with a focus on small plates allowing our guests to indulge in a fun sharing experience and a symphony of flavours.

Get taken on a Food Lover’s journey, with terroir-to-table cuisine that draws inspiration from the Naramatian lifestyle. Savour interesting flavour combinations and ingredients that pair beautifully with the unique and compelling taste of Hillside’s award winning wines – crafted exclusively from Naramata-grown grapes.We offer safely distanced seating both inside our dining room and our lower outdoor patio.

* Elderflower liqueur is available at the BC Liquor store. Google says you can substitute a black currant liqueur (Cassis) or make a black currant cordial or apple liqueur (Calvados) [I use Calvados in my Normandy chicken or substitute apple juice in a pinch] if you don’t have, or don’t want to buy Elderflower liqueur although I think this would quickly become a “go to” dessert.

Recipe, images, bottle shot, and tasting notes courtesy of winery and bistro.

If you would like to be featured on MyVanCity.ca please email myvancityval@nullgmail.com for details.