13 Easy Boozy Snacks For Your Grammy Award-Watching Party

Champagne Sabayon With Berries

This elegant recipe for berries with Champagne sabayon comes to us from Sally Cameron via her fabulous website, A Food Centric Life. Sabayon is a fancy french name for egg yolks blended with sugar. It is a rich and luscious dessert sauce that is perfect with tangy-sweet berries. It calls for:

• Egg yolks
• Granulated sugar
• Champagne or sparkling wine
• Fresh berries (e.g., strawberries, raspberries, blackberries)
• Mint sprigs (optional garnish)

This version is boozed up with Champagne, which is basically sparkling white wine. Official Champagne is from Champagne, France. French people make it from Champagne grapes, which they grown in the Champagne region of France. If it’s from anywhere else, it’s sparkling white wine. I like Barefoot bubbly pinot grigio, which is an affordable and highly drinkable California sparkling white wine.

The instructions for this recipe ask you to set up a double boiler. What is a double boiler, you ask? Your friends at The Kitchn have everything you need to know in Double Boilers: What Are They and How Is One Used?, by Emma Christensen. Tl;dr answer: it’s a bowl on top of a pan of hot water. You put your egg yolks into the bowl and whisk until they’re a thick, creamy consistency. They won’t turn into scrambled eggs, if you follow Emma’s directions.

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So get out there and stock up your liquor cabinet. It’s time to party and eat like a rock star.