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June 2007 Recipe Cherries Chateaux Very occasionally, a recipe defies the rules and this is one. The name Chateaux has nothing to do with a French castle, but comes from the Romanian word, ‘Satou’, a version of the fluffy sauce better known as sabayon. Sabayon is delicious but impractical as it has to be whisked at the last minute because it separates so easily. Chateaux, however, keeps for hours and never separates. I like to use a white wine with a bit of body for this recipe, such as a Chardonnay or Riesling. Makes 1 liter/1¾ pints/1 quart sauce, enough to serve 6-8
Getting Ahead: Chateaux can be made several hours in advance and kept covered in the refrigerator. If it separates slightly, simply whisk it to remix just before serving. On the Side: Think of Chateaux as adult egg custard. It marries happily with many things including cake, berries, and poached fruit as well as the cherries I suggest here. In the Glass: A delicate custard like this cries out for a fine sweet wine such as a late-picked Riesling, or a French Sauternes if your budget allows. |
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