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Cooking & Entertaining
> Christmas Recipes
> Early American
Cornish Hens Christmas Dinner
"Whipt" Syllabub with Sweetmeats
Serves 4
Ingredients:
3 tablespoons dark rum or Cognac
2 tablespoons sugar
Grated rind and juice of 1 lemon
1/4 teaspoon freshly grated nutmeg
1 cup (1/2-pint) heavy cream
Sprigs fresh rosemary (optional)
Sweetmeats (see note) or stewed fruits
Directions:
In large bowl, with mixer at medium speed, beat rum, sugar and
lemon rind. Gradually add heavy cream, beating constantly until
cream forms soft peaks. (Do not over beat.) Cover and refrigerate
until serving time.
When ready to serve, if liquids have separated, beat by hand to
re-incorporate. Serve Syllabub in small cordial glasses, garnished
with a rosemary sprig. Accompany with sweetmeats. (By the way, do
you know what a sweetmeat is? It's any dainty little confection
such as stuffed dates, chocolate truffles, sugared apricots and
pears, or even candied watermelon rind.)
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