22 23 bhgrecollection.com | | THE DISTINCTIVE LIFE® Volume 10 GOURMET CUISINE What is it? The magazine explains: “Zabaglione—a boozy Italian custard sauce— is made by whisking together egg yolks, sugar, and a splash of Champagne. This recipe is based on the traditional master recipe, which uses half an eggshell of sugar and half an eggshell of Champagne for each yolk.” To serve, “arrange a single layer of macerated strawberries in the bottom of each of the crème brûlée dishes, and top with enough zabaglione to cover … and broil until zabaglione is bubbly and browned.” Serve it hot, and your guests are sure to talk about your dazzling dinner party event for the rest of the year. CREAM PUFFSWITH CHOCOLATE SAUCE “Impress party guests with a tower of fluffy, chocolate-covered cream puffs,” raves Food & Wine. The magazine adores this dessert idea because cream puffs are wonderfully indulgent and are nearly impossible to resist. You can easily pop over to your favorite French bakery to gather their freshly made cream puffs and finish them at home by “drizzling chocolate sauce over the puffs” before stacking them on a gold or silver serving tray with additional chocolate sauce on the side, a favorite technique of chef Elizabeth Katz, which she revealed to Food & Wine. If you want to try your hand at baking these thrillingly sumptuous bites, go that extra mile, like Katz has done, by “draping them in caramel and wrapping them in spun sugar” just before your guests arrive.