RECIPES for the WEEK- Have a great week-end 12-15-06

[Guest guest]

Fondue

Baby swiss, dry white wine and mixed almond flour in to get the right

texture. I used SCD bread to dip.

" son " <merryme@...>

These two recipes are in response to the request for recipes using egg

yolks.

Hollandaise Sauce

Uses only yolks and is delicious with any kind of green vegetable. I

especially like it with artichokes.

The other recipe, for Greek Egg-Lemon Soup, calls for whole eggs, but you

would also be fine with a mixture of whole eggs and yolks, say two whole

eggs and two yolks. The classic version of this soup has rice, but our SCD

version with chicken pieces or nothing solid at all is a good variation. A

half-cup of grated zucchini (courgettes) might be good This classic French

sauce is really very easy; the secret is low temperature and constant

whisking.

1/2 cup butter, room temperature

4 egg yolks, preferably room temperature

3-4 T fresh lemon juice

1) Make a double-boiler by placing a glass bowl over a pot containing

simmering water, over medium-high heat. Water should stay at a low

boil/high simmer. Add butter and eggs to glass bowl and immediately begin

whisking. As water heats, mixture will amalgamate. Be careful that

temperature does not get too high; reduce flame and water temperature if

necessary.

2) Gradually add lemon juice; whisk continuously until sauce forms.

Remove from heat

immediately. Serve with green vegetables, eggs, or what you will.

Inman <leinman@...>

Avgolemono (Greek Egg-Lemon Soup)

8 cups chicken broth

small pieces of cooked chicken, or other mild-tasting food, for texture

(optional)

4 eggs

juice of 2 lemons

salt

lemon slices for garnish (optional)

1) Bring chicken broth to a boil; salt to taste. If using, add pieces of

cooked chicken.

2) Beat eggs well with lemon juice. Add 2 cups hot chicken broth to this

bowl, beating constantly with whisk. Stir this mixture back into broth and

rice mixture on stove. Stir well, do not allow to boil.

3) Serve immediately, garnished with thin lemon slices, if desired.

Inman <leinman@...>

What to do with egg whites:

Freeze them (or yolks for that matter), in ice-cube trays for future use. I

often beat them and add them to sorbets. I also often make the coconut

muffins from Lucy's recipe book with my spare egg whites. You can add them

to most bread or cake recipes, beaten stiff, to leaven the mixture. You can

beat them stiff, stir in honey and bake them as meringues to top off other

desserts. They need an extremely low oven, and you can bake them hard or

soft. However, I had saw a variation on this recently. I found some biscuits

(that's English for cookies) in Brittany that contained flour, but I think

we could make an SCD version. It would be something like:

Honey

Egg whites beaten till stiff

Slivered almonds

Herb or spice to taste (rosemary, cinnamon etc might be nice)

Just mix them up, taking care not to flatten the egg whites too much and

cook in a low oven as you would any other meringue, until set very hard.

Might make a nice Christmas biscuit?

Trish MANSFIELD-DEVINE <trish@...>

and

Put them (raw) in a fruit shake (blended fruits) for more nutrition, and

creaminess in the shake.

" Gera Seronti " <ge_ntia@...>

Zabaglioni like a Posh Egg Custard

6 egg yolks

3 tablespoons honey (or more to taste)

3/4 cup white wine

1 teaspoon grated lemon peel

ground cinnamon

vanilla extract

1 1/2 cups French cream, whipped

strawberries, raspberries, or SCD biscuits

1 Place egg yolks, and honey in a large, round-bottomed stainless steel

bowl. Add grated lemon peel and a pinch of cinnamon and a drop of vanilla

extract to the yolk mixture. Pour in the wine.

2 Half-fill a pot with water, bring the water to a simmer and reduce the

heat to low. Set the pan or bowl containing the custard mixture over the

water; the bottom of the bowl should not touch the water. Whisk the custard

mixture, making sure that the water does not boil. This ensures that a

gentle, even heat thickens the mixture without curdling it. Whisking traps

air in the

yolks for a light, fluffy mixture.

3 Continue whisking for about 10 minutes, until the mixture triples in

volume, froths up and becomes pale. When it reaches the desired consistency,

take the container of custard out of the pot. Slightly thickened, the

custard can be used as a sauce. Longer cooking will thicken the custard

further, giving it the texture of mousse. Continue whisking for a minute or

two to prevent the

custard from sticking to its container.

4 Serve the custard while still warm, or, if you want to serve it cool, set

it aside for about 15 minutes. Add the French cream to the cooled custard

and use a whisk to gently fold them together. Reserve some of the French

cream to serve on top.Ladle the zabaglione into individual dishes. Serve

with French cream, berries, and/or cookies such as biscotti.

Note: (adapted from Simply Recipes, at:

http://www.elise.com/recipes/archives/000746zabaglione.php)

I've tried this mix poured over fresh fruit and baked in the oven, and that

turned out pretty well too. Even if you don't get it to froth, it still

comes out tasting nice.

Trish MANSFIELD-DEVINE <trish@...>

Delicious Ice Cream Recipe

http://www.digestivewellness.com/webpage.asp?id=62

12 eggs

1 Tbs. gelatin (unsweetened and unflavored) SCD kosher gelatin:

(http://www.digestivewellness.com/itempage-1007-24-18-1542.html)

½ cup spring water

¾ cup honey

¾ cup coconut oil

¾ cup cashew butter

2 capful vanilla extract

1 Folgers coffee bag steeped in 1/3 cup water (optional)

Place ½ cup water in a bowl and add the gelatin, let that settle until set

(can be refrigerated for faster results). Melt in double boiler or in any

warm place until it becomes all liquid. Separate eggs, place egg whites in

mixer and beat until stiff. Place egg yolks in food processor, add coconut

oil, (in a thick form) and beat until well blended. Add honey, cashew

butter, vanilla extract and coffee and mix all together. When mixture is

smooth add to egg whites on a low speed.

Rochel Weiss or Esther The Digestive Wellness Team

<info@...

Ellen ZagorskyGoldberg <zagorskygoldberg@...>

wrote:

I used honey and the orange extract and it came out fine. I used a lot more

water than you, though....I melted the flakes in 1/4 cup, then added 3/4 cup

of boiling water, then 1 more cup of water. It was VERY firm!

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