Serves 4 (makes 4 cups)Directions:10 minutes cookingIngredients:1/2 cup sugar1 cup fresh lemon juice (from about 6 lemons) Preparation:In a small saucepan, combine the sugar and ½ cup water. Bring to a boil, stirring occasionally, until the sugar is dissolved; let cool.In a pitcher, combine the syrup with the lemon…
This egg dessert, a Russian version of zabaglione, was held in high esteem by the famous singer Feodor Shaliapin (1873-1938) as the best way to lubricate his vocal chords.Ingredients: 12 egg yolks9 Tbs sugar2 Tbs Cognac1 Tbs orange liqueur1 Tbs lemon juice Preparation:Whisk the egg yolk and sugar.Add the Cognac,…
Ingredients: 40 sponge fingers4 egg yolks1/3 cup (80g) sugar6 gelatine…
Armenian food culture is unique in the villages. Dishes made of eggs play important role in Armenian food culture especially in the rural areas of Armenia. Eggs are cooked year-round; dishes are made mainly from chicken and quail eggs, however, occasionally goose, turkey and pigeon eggs are used. Eggs in combination…
