Favorite Fall Recipes

Favorite Fall Recipes Fall Baking Recipes

At the center of many warm memories is time spent around the table, sharing in the delights of dishes so enticing that they are sure to be requested again and again for seasons to come. Prepare to entertain this fall with this selection of our favorite desserts, featured in Victoria Classics’ Fall Baking 2017 issue.

Lemon Sponge Cakes with Muscat Wine Sabayon
 
Makes 12 servings
Ingredients
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sugar
  • 1 cup self-rising flour
  • ¼ teaspoon salt
  • 1 tablespoon fresh lemon zest
  • Muscat Sabayon (recipe follows)
  • Garnish: muscadines, clementines, fresh mint leaves, sugared thyme*
Instructions
  1. Preheat oven to 350°. Spray a 12x9x1-inch jelly roll pan with baking spray with flour; line bottom of pan with parchment paper, and spray again.
  2. In the bowl of a stand mixer fitted with the whip attachment, beat eggs and vanilla extract at high speed until light and fluffy, about 5 minutes. With mixer running, gradually add sugar to egg mixture. Reduce mixer speed to lowest setting, and add flour, salt, and lemon zest. Beat until combined.
  3. Spread batter into prepared pan, smoothing top with a spatula. Bake for 12 minutes; remove from oven, and let cool completely on a wire rack.
  4. Using a 3-inch round cutter, cut 12 rounds from cake. Layer Muscat Sabayon onto cake rounds. Garnish with muscadines, clementines, and mint, if desired. Serve immediately.
Notes
*Dip fresh thyme in beaten egg white, roll in sugar, and let stand until dry.
Muscat Sabayon
 
Makes 12 servings
Ingredients
  • 1 cup heavy whipping cream
  • ¼ cup confectioners’ sugar
  • 4 large egg yolks
  • ¼ cup sugar
  • ½ vanilla bean, split lengthwise, seeds scraped and reserved
  • ½ cup Muscat wine
  • 2 tablespoons fresh lemon juice
Instructions
  1. In a medium bowl, beat cream and confectioners’ sugar with a mixer at high speed until soft peaks form; cover and refrigerate.
  2. Prepare an ice bath large enough to accommodate the bowl you will use to cook the sabayon.
  3. In the top of a double boiler or in a shallow bowl placed over a pan of simmering water, combine egg yolks, sugar, reserved vanilla bean seeds, wine, and lemon juice. (The bottom of pan or bowl should not touch water.) Cook, whisking constantly, until mixture thickens and appears fluffy and glossy, 10 to 12 minutes.
  4. Remove from heat, and set bowl into prepared ice bath. Continue whisking until mixture is completely cool. Once cooled, add whipped cream mixture, whisking to combine. Serve immediately, or cover tightly with plastic wrap, and refrigerate until ready to serve.

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