{"id":968,"date":"2014-10-31T12:23:37","date_gmt":"2014-10-31T18:23:37","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=968"},"modified":"2015-03-31T15:08:22","modified_gmt":"2015-03-31T21:08:22","slug":"tequila-cream-sauce-parfait","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/tequila-cream-sauce-parfait.html","title":{"rendered":"Tequila Cream Sauce Parfait"},"content":{"rendered":"<p><em>This looks more complicated than it really is. \u00a0And, once you learn to make a sabayon sauce you can try it with rum, brandy, etc. and different fruits. \u00a0Brandy and peaches? \u00a0Bourbon and apples?<\/em><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>\u00bd lb unsalted butter<\/li>\n<li>8 egg yolks<\/li>\n<li>\u00bc c water<\/li>\n<li>\u00bd c powdered sugar<\/li>\n<li>1 Tbs vanilla<\/li>\n<li>2\/3 c gold tequila<\/li>\n<li>2 c heavy cream, chilled<\/li>\n<li>5 c Fresh pineapple, strawberries, kiwis, blueberries (about \u00bd cup per person)<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>Melt the butter.<\/li>\n<li>Bring an inch of water to a low boil in the bottom of double boiler.<\/li>\n<li>Whisk together the egg yolks and 4 tablespoons of water in the top of the double\u00a0boiler until stiff. Must be done slowly, over low heat, or you will get<br \/>\nscrambled eggs. (If it starts to curdle, put in food processor with an ice cube.)<\/li>\n<li>Remove the bowl from the pan and slowly pour the melted butter into the yolks,\u00a0whisking constantly, until the butter is absorbed into the yolks.<\/li>\n<li>Whisk in the sugar, vanilla and tequila.<\/li>\n<li>Whip the cream until fairly stiff.<\/li>\n<li>Fold whipped cream into the egg mixture until smooth. It will be thin, like cream from\u00a0a carton. ( It is just a sabayon sauce made with tequila instead of wine.)<\/li>\n<li>Layer the sauce with the fresh fruit in chilled wine glasses or parfait glasses.<\/li>\n<\/ol>\n<p><strong> Serves:<\/strong> 10<\/p>\n<p><strong> Source:<\/strong> The Santa Fe School of Cooking Cookbook &#8211;\u00a0Spirited Southwestern Recipes,\u00a0Susan Curtis<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This looks more complicated than it really is. \u00a0And, once you learn to make a sabayon sauce you can try it with rum, brandy, etc. and different fruits. \u00a0Brandy and peaches? \u00a0Bourbon and apples? Ingredients: \u00bd lb unsalted butter 8 egg yolks \u00bc c water \u00bd c powdered sugar 1 Tbs vanilla 2\/3 c gold &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/tequila-cream-sauce-parfait.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Tequila Cream Sauce Parfait&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[23],"tags":[72],"class_list":["post-968","post","type-post","status-publish","format-standard","hentry","category-sweets-other","tag-vpwl-apr-2013"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/968","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=968"}],"version-history":[{"count":5,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/968\/revisions"}],"predecessor-version":[{"id":2182,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/968\/revisions\/2182"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=968"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=968"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=968"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}