April 2009 Recipe from Chef Ron

It's simple to make... Delicious to eat! That's why this month's recipe is a true classic.

IRISH CREAM AND COFFEE SABOYON

4 egg yolks
2/3 cup sugar
1/3 cup water
Blend and cook over hot water until frothy thick, stirring to prevent separation. Cool to room temperature.

2 cups heavy cream
1/2 cup Bailey's Irish Cream
1 Tbsp. strong coffee or Kahlua
Whip cream to medium peaks. Add Bailey's Irish Cream and coffee or Kahlua.

Fold whipped cream mixture with cooled eagg yolk mixture. Pour into serving dishes, such as wine or martini glasses. Freeze. Garnish with whipped cream and grated chocolate. Enjoy!

RECIPE ARCHIVE

Looking for last month´s recipe from Chef Ron… and it´s gone? Don´t worry. We´ll be maintaining an archive of all Chef Ron´s favorites and posting links here. So no matter how long ago you saw the recipe on the web site, it will still be available. Right Here!

August, 2008: Ron's No Fuss, Refreshing Watermelon and Red Onion Salad

September, 2008: Ron's Favorite Banana Pudding

October, 2008: Chicken Roulade

November, 2008: Hot Chicken Dip

January, 2009: Scrambled Egg Casserole

February, 2009: Chocolate Peanut Butter Torte

March, 2009: Lemon Icebox Pie