If you are looking for a very easy dessert for holiday entertaining, look no further than a lemon syllabub. Plus, just saying syllabub is sure to bring a smile to anyone’s face.
One of the best parts about food blogging is getting to know other bloggers and learning about their great projects. Laura Kumin, blogger at Mother Would Know, recently published The Hamilton Cookbook.
If you are looking for a gift for your favorite foodie, I highly recommend this book. About half of the book is a history of both Hamilton, but also the foods that were contemporary to his life. While the information about Hamilton is interesting, what really spoke to me were the descriptions of cooking during his time. Let’s just say that I have a whole new appreciation for my electric appliances.
I’m not one to read a cookbook cover to cover. However, I did just that with The Hamilton Cookbook. I can’t wait for my upcoming break to cook some of the recipes in the book. I’m particularly intrigued by West Indian Pepper Pot Soup, Bread Pudding, Slow Cooker Corned Beef, and Salamagundy Salad. Plus, there’s a really amazing looking apple pie recipe. I think I know what our dessert is for Christmas this year.
Laura Kunin was gracious to allow bloggers reviewing her book to share a recipe. I chose lemon syllabub. In addition to just thinking it sounded fun, I had all the ingredients on hand. Syllabub was popular in the 16th through 19th centuries. I have no idea why it fell out of fashion, as it’s a perfect after dinner drink/dessert. I had someone ask me if it was a drink or a custard – it’s really sort of both. Lemon, wine, and heavy cream are combined. The acid from the lemon and wine curdle the cream slightly, making it into a near custard consistency. I am certain I’ll be making these again this summer. Truly, I can see adding raspberries to these and serving in shot glasses.
- 1 lemon, cut in half, with rind grated from half and juice from one or both halves for a total of 1/4 cup juice
- 1/2 cup granulated sugar
- 1 cup white wine
- 1 cup heavy cream
- Rub the grated lemon rind into the sugar with your fingers until they are well combined. Mix the rind, sugar, lemon juice, and the wine.
- Add the cream and whisk the mixture until it froths. Gently pour it into two glasses. Let them stand on a counter for about 2 hours, then refrigerate until serving. As the glasses sit, the froth will rise, leaving the lemony wine on the bottom of the glasses.
Recipe reproduced with permission from the author.