Name: Walnut Cake with Lemon Sabayon
Ingredients: 2 c Walnut pieces; chopped 1/8" pieces; 1/2 c Hazelnuts; finely chopped; 1/2 c Sugar; 1/2 c Bread crumbs; 1/4 c Extra-virgin olive oil; 3 Eggs; 1/4 c Milk; 3/4 ts Baking powder; 2 tb Nocino; (Italian walnut liqueur); 8 Egg yolks; Juice and zest of 2 lemons; 1/4 c Sugar

In Jeremiah’s prophecy of the new covenant, Jeremiah explicitly says, “It will not be like the covenant I made with their forefathers, when I led them by the hand out of Egypt” (Jer. 31:32). How will it be different? For one thing, it will be unbreakable (v. 32). For another, all the members of that covenant will be regenerate, the law written on their hearts (v. 33). Yet another difference will be that the covenant will not operate according to natural lines of birth and descent, but through spiritual birth (vv. 29-30). Here the discontinuity between the new covenant and the Mosaic covenant is enormous: a covenant of grace, not works; a covenant that regenerates rather than kills; a covenant entered into through spiritual rather than natural birth. And yet for all this discontinuity, Jeremiah is clear that this new covenant is the ultimate fulfillment of God’s promises to Israel, made to their forefather Abraham.

Michael Lawrence

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs, Dairy	Italian	Med02	1	servings

INGREDIENTS

2	c	Walnut pieces; chopped 1/8" pieces
1/2	c	Hazelnuts; finely chopped
1/2	c	Sugar
1/2	c	Bread crumbs
1/4	c	Extra-virgin olive oil
3		Eggs
1/4	c	Milk
3/4	ts	Baking powder
2	tb	Nocino; (Italian walnut liqueur)
8		Egg yolks
		Juice and zest of 2 lemons
1/4	c	Sugar

INSTRUCTIONS

Preheat oven to 375 degrees. In a mixing bowl, stir together walnuts,
hazelnuts, sugar, and bread crumbs until well mixed. Add olive oil, eggs,
milk, baking powder, and Nocino and stir to form a thick and chunky puree.
Pour into a buttered and sugared 8-inch quiche pan and bake until firm but
moist, 35 to 40 minutes. Meanwhile, place yolks, juice, zest, and sugar
into a copper bowl and whisk until frothy and light, 1 minute. Place over
pan with boiling water and cook carefully, whisking furiously, until as
firm as whipped cream, and place in refrigerator. Remove cake and serve
warm, with cool sabayon. This recipe yields ?? servings.
Comments: A copper bowl is essential for a good sabayon.
Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD
NETWORK - (Show # ME-1A18 broadcast 01-20-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
02-04-1998
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.

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