Zabaglione, Italian alcoholic dessert
It’s part of a new movement in the culinary world commonly referred to as “food pairing” which is essentially the combining of different genres of food in order to create something creative, innovative and more importantly, delicious. Suffice it to say, food is big right now. TV networks have replaced daytime slots that had been occupied by countless talk shows and soap operas with cooking programs designed to inspire the masses to attempt to create their own culinary masterpieces at home. Not only are the shows themselves popular, the individuals who host them have invariably attained rock god status as well with chefs such as Gordon Ramsey, Nigella Lawson and Paula Deen becoming household names due to their talent in the kitchen.
So food pairing is thus “in” as well, and one of the most interesting and fun trends that has developed as of late is the combining of desserts and alcohol.
The pairing does not necessarily engender healthy choices, however they can and do make for a snack that is fun both to prepare and eat in moderation.
There are Jell-O shot desserts, beer flavored popsicles, cocktail-inspired cupcakes and more. On the flip side, there are alcoholic beverages that are dessert flavored such as Smirnoff’s marshmallow vodka and apple pie martinis. Ultimately the only discernible problem that can thus be identified is the fact that there are so many options yet so little time to enjoy them all!
However you really can’t blame a person for trying, therefore here is a dessert recipe for Kahlua cookies that should help those of you who wish to do just that very thing:
Chocolate Chunk Kahlua Cookies
• Dry chocolate chip cookie mix
• 1 cup bittersweet chocolate chunks
• 4 ounces of walnut pieces
• 7 tablespoons of unsalted butter
• 4 tablespoons of Kahlua
• 3 tablespoons of instant espresso
• 1 large beaten egg
After making a well in the center of the dry cookie mix, put the chocolate chunks, walnuts, softened butter, Kahlua, espresso and egg inside. Mix well and place on a greased cookie sheet in 2 inch balls of dough chilling them for 10 minutes and then baking for 10-15 minutes or until dough in the middle is firm. Cool for 5-7 minutes and then serve.