1. Goltogel, Kogel Mogel and Zabaglione
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3. Goltogel is an egg-based homemade dessert that is popular in Central and Eastern Europe. It is made with egg yolks, sugar, and flavors such as honey, vanilla, cocoa or vanilla.
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5. The dessert is typically served chilled or warm and it is regarded as a folk medicine for colds. It is also a popular home remedy for sore throats.
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7. Kogel mogel
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9. Kogel mogel, a dessert made from egg yolks and sugar is a mix of egg yolks, sugar and flavorings. It is extremely well-loved in Central and Eastern Europe, particularly in Russia, Poland, and the Caucasus region. It can be flavored with vodka, honey, whiskey as well as vanilla and honey.
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11. The word kogel mogel comes from the Yiddish word gogl-mogol, which means "eggnog." It is similar to a thickened version of eggnog. It can be served cold or warm and is often served with whip cream.
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13. This dessert is a traditional Jewish dessert that is enjoyed throughout central and eastern Europe, where it has been served for hundreds of years. It is believed that it can alleviate a sore throat especially when eaten warm. It is also widely used as a folk remedy in certain parts of Eastern and Central Europe to treat colds or flu.
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15. A Kogel mogel is made up of egg yolks that are raw and sugar. It is a creamy texture with no discernible sugar grains. This is a lengthy process that requires a number of movements of the wrist. It is believed to ease sore throat pain.
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17. Traditionally the kogel mogel dish is eaten on Shabbat and other holidays of the Jewish calendar, and has been a favorite for generations of Eastern European Jews. It's also a popular food for babies who are transitioning from cereal-based diets to ones that include soft foods, such as egg yolks.
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19. daftar goltogel is made into a creamy dessert with honey cocoa powder, rum or other sweeteners. You can either eat it as a dessert on its own or mix it with sweets such as raisins and whip cream.
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21. A popular alcohol-based version of this dessert is a Polish version called Ajerkoniak. It combines mogel kogel, sweetened but not sweetened milk and vodka (or alcohol). It is a great dessert alone, or with bread and coffee.
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23. It is a great way to enjoy the sweetness of eggs without having to worry about fat or cholesterol. It also has protein, which is vital for an immune system that is healthy.
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25. It is a very popular dessert among Ashkenazi Jews, and is still popular in Poland. It is also popular in other regions of Central and Eastern Europe, such as Germany.
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27. Sabayon
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29. Sabayon is a custard-like sauce made from egg yolks, sugar, and a liquid (alcohol reduced poaching liquor for fruits). It can be served with a range of different fruits. It can also be incorporated into the form of whipped cream, and then used as an ice cream sauce.
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31. To make sabayons, you'll must combine egg yolks, sugar and wine. Continue to cook over low heat until the mixture begins to thicken. It is important to keep the liquid at the level of simmering, but not to let it get too hot as it can cause eggs to be smashed.
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33. This simple sabayon recipe could be prepared in a matter of minutes and is delicious with a variety of wines that are flavoured. You can also enjoy it with an alcoholic brandy or liqueur, such as Grand Marnier.
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35. You can prepare it ahead of time and keep it in the fridge until you're ready to serve it. It's a simple dessert ideal for summer evenings when you're in need of something quick and refreshing to cool down with.
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37. When you're ready to serve the sabayon put it in the bowl and place it on top of a pan of barely simmering, making sure it doesn't touch water. The sabayon will begin to thicken and foam up. Continue whisking until it is thick, which takes about 10 minutes.
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39. Sabayon was commonly used to dip variety foods. It can also be used to enhance the flavor and texture of a variety of desserts.
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41. The main ingredient in sabayon's yolk, making it an excellent way to make use of leftover eggs if you're low on eggs that are fresh. It can be used as a base for many mousse-like desserts and many savory dishes.
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43. Flaky pastry such as this pie can also be used as an appetizer. It's an excellent choice for any dinner gathering, brunch, or even just for yourself.
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45. The sabayon can be an essential ingredient in any dessert where a tangy flavor is desired, such as this citrus souffle. It can also be layered into the cake of chocolate or used as an ice cream coating. It's also the key to a classic lemon tart or custard.
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47. Gogle Mogle (Israel)
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50. Gogle Mogel (Gaal-mo-gle), also referred to as gogl mogl, gogel mogle or gAagl mAagl Hebrew it is a delicious homemade dessert made of eggs loved in Central and Eastern Europe. It's akin to eggnog however, it has a more thick consistency, and a creamy texture and is flavored with sugar and vanilla as well as honey and chocolate.
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52. It is often served as a warm drink, especially during winter. It is made of raw egg yolks and sugar whisked, or mixed for a long time until the eggs form a thick cream. You can add cocoa, milk, or other flavourings to make it more delicious.
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54. This dish is a traditional home remedy for sore throats. It can also be used as an alternate food for children who have switched their diet from cereals to eggs-based meals. It is an excellent and healthy alternative to other cold remedies.
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56. The 17th century Jewish communities of Central Europe gave the dessert its name. They called it "gogl-mogle". Kogel mogel is served at room temperature or chilled slightly, but it can also be consumed hot.
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58. Kogel mogel can come with a variety of flavors like vanilla, lemon juice, or orange juice. You can also top it with raisins or whipped topping.
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60. Gogl-mogle can be used as a food to transition infants, however, it can be used as a treatment for sore throats and other cold symptoms. It is an essential part of the Israeli diet, particularly during winter.
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62. Despite its popularity, kogel mogel is a risky recipe for infants because of the presence of eggs and sugar that are still raw. It is also contaminated by Salmonella.
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64. It is still widely consumed in Israel and is considered to be one of the country’s traditional remedies for sore throats. It can also be used to treat chest colds and laryngitis.
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66. Micromax recently entered the market in Israel for the first time. The company hopes to make a major impact in the country. Micromax hopes to offer phones at a reasonable price that can last for one month without charging. Israel is a country with huge populations and a large consumer market, Jain sees Israel as a great opportunity for his company to expand.
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68. Zabaglione (Italy)
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70. Zabaglione is an old Italian dessert that is usually served in small cups with cookies or with fresh fruit. It is traditionally made using Marsala wine, however any sweet or dry fortified wine can be used.
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72. This dessert can be enjoyed cold or hot and is ideal for Christmas. This dessert is delicious and an excellent way to enjoy the holidays.
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74. There are many ways to prepare zabaglione and it's not hard to make. It only requires three ingredients egg yolks and sugar, as well as Marsala wine. To prepare zabaglione mix the egg yolks with sugar until they're soft and fluffy, then add the Marsala wine. The mixture should be whisked in a bain-marie to prevent lumps from developing, and it can be served cold or warm.
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76. There are many ingredients that make up zabaglione. The exact amount of each depends on the type of zabaglione you'd like to make. It is a good idea to keep a measuring cup in hand so that you can precisely measure the amount of each ingredient you'll need.
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78. For the most authentic Zabaglione, you should use fresh eggs and very fine sugar. This is to ensure that the cream has a beautiful and thick consistency. Then, beat the cream until it becomes smooth and frothy.
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80. In Italy it is a tradition to cook the zabaglione using a bain-marie by placing the bowl with the egg mixture and sugar in a pot of boiling water. This allows the cream to heat without coming in contact with a flame and also prevents the alcohol from becoming frothy.
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82. Another variant of zabaglione is uovo Sbattuto which is made up of sugar and egg yolks beaten with. It is a common Lombardy breakfast.
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84. Copper little bowls are an old-fashioned way to serve this dish. They're beautiful and make a wonderful gift for any occasion.
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86. Homepage: http://goltogel.biz