- In Italian it means "egg punch." It is a light, fluffy Italian dessert
made from whisked egg yolks, sugar, a touch of salt, and wine (traditionally
Marsala). The mixture is beaten over simmering water so that the egg yolks
cook as they thicken. Traditional zabaglione must be made just before
serving. There is also a frozen version. In France it is called sabayon.
zest - Grated zest is simply the
grated rind (outer colored portion) from citrus fruits. It is used in
cooking because the rind holds the precious oils where the entire flavor
resides. To grate zest or rind, take a box grater and rub the fruit against
the grater. Don't rub the fruit down to the white inner skin, known as the
pith, because the pith is bitter. When removing the skin from oranges or
other citrus fruit, be sure to take only the thin outer zest or colored
portion. The white pith will give your dish a bitter undertaste.
Zinfandel wine (ZIHN-fuhn-dehl)
- A red wine grape that seemed to be indigenous to California for many
years. It is now thought to have originated in Italy. The best Zinfandels
are from Northern California and were grown for decades by Italian
zwieback (ZWI-bak) - The word is
German for "twice baked." They are dry toasted bread slices, long popular
for their digestibility and often served to young children.