O r a n g e S a l a d
S a b a y o n
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O r a n g e S a l a d
Serves 6
- 6 navel oranges
- 3 Tbs. honey
- 1 red onion
- 3 Tbs. pernod or anise liqueur
- 1/2 cup dry sherry
- juice of one lemon (strained)
- 1 bunch watercress
- 1/3 cup oil (walnut oil)
Peel oranges and remove all white membranes. Slice onion
very thin, place in a bowl and cover with sherry. Cover and
marinate for 2 hours. Place lemon juice, oil, honey, pepper
and liqueur in a bowl add 2 tablespoons sherry marinade
and beat with a wire whisk. Slice oranges very thin and
lay over watercress overlapping circles. Beat the dressing
and pour over the oranges.
S a b a y o n
- Banana or any fruit
- 2 egg yolks
- 1/2 tsp. vanilla
- 3 Tbs. honey
- 2 tsp. amaretta liqueur
- 1 cup heavy cream
- 3-4 bananas
Beat egg yolks and honey together in top of a double boiler
over a low heat until mixture is pale. Using a small saucepan
bring cream to a boil, then add cream gradually to egg mixture
stirring to blend, continue cooking and stirring until mixture
coats the spoon then remove it from the heat. Stir in vanilla
and amaretta liqueur. Serve warm or refrigerate covering
with wax paper to prevent skin from forming.
Slice bananas into 4 serving dishes and pour sauce over it.
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