Mom: She does it all. Pew Research Center reaffirms her superhero status, with data showing mothers are overwhelmingly responsible for juggling tasks at home, caring for children and supporting others.
That’s why, with Mother’s Day around the corner, planning yet another family meal should be the last item on her to-do list. To help lighten her load, Chef Coby Smith of CARTI’s The Hope Bistro is sharing an easy brunch recipe to treat our moms and mother figures in our lives.
Chef Coby’s Strawberries with Sabayon
Yield: 4 servings
Ingredients:
- 1 lb. fresh strawberries
- 2-3 tbsp. sugar
- 1 tbsp. lemon juice
- 4 large egg yolks
- 1/3 cup sugar
- 1/2 cup dry white wine or Marsala
- 1 tsp. lemon zest (optional)
Directions:
- Hull and slice strawberries, then toss with sugar and lemon juice.
- Let berries sit for roughly 20-30 minutes.
- To make the sabayon, whisk egg yolks and sugar until pale, then add wine.
- Cook the mixture over a double boiler, whisking constantly until thick, pale and foamy,
- approximately 5-8 minutes.
- If desired, briefly broil to caramelize the top. (Do not overcook!)
- Spoon strawberries into bowls and pour warm sabayon over top.
- Serve immediately and enjoy.
Bonus: Get re-inspired to create simple, fresh and healing meals with free bimonthly cooking demonstrations with Chef Coby. More on that here.