Archive for November, 2012

Cynar – Acquire the Taste

Posted November 28, 2012 By Adri

The Cyn-Cin AKA the Cin-Cyn

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Who said artichoke season was over? Well who ever it was doesn’t know about Cynar (chee-NAHR.) Yes, it’s back to bitters with Adri. As much as I enjoy a sweet fruity little something, amaro centric drinks or an amaro consumed neat are satisfying, and so complex, they are on my Desert Island List.



The holidays are here, and with all the feasting, you’ll be looking for something to relieve that feeling of having overdone it at the table. The answer – Italy’s amari. The deal with amari however, is it often takes some coaxing to induce people to give them a go. Cynar, in spite of having probably the coolest label ever, was particularly rough. I mean who wants to dive into a 33 proof something made of artichokes?



The first thing I heard was “May have choked Artie, but it ain’t gonna choke me.” Everyone’s a comedian, I thought. I had to remind my guests how much they enjoyed the amari I have served over the last year. “And this is artichokes plus 12 other herbals and botanicals.” I said. “It will help your digestion.” And then I added, “It was invented in 1952 – the same year I was born.” That last bit may have taken it too far, but once the tasting began, I heard things like tobacco, herbal, green and woody, bittersweet and finally, “I like it.” Mission accomplished.



In the ongoing spirit of my articles on starts and finishes for the holidays, Cynar is also a great aperitivo, and at 33 proof, a good deal lower in alcohol than many other amari – l’amaro vero ma leggero – an authentic amaro, but light, just like the company’s ad says. Drink it neat, straight up or over ice with soda or tonic and a bit of orange or in cocktails such as Art of the Choke, Choke Your Mother, Little Italy or my favorite, Cyn-Cin (alternate spelling Cin-Cyn), a contemporary take on Italy’s famous Negroni. I think of it as Son of Negroni. Read more… »

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Pumpkin Cheesecake

Posted November 20, 2012 By Adri

 

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Tired of Pumpkin Pie? Make a Pumpkin Cheesecake. This rich and satisfying dessert will feed a crowd. No last minute fussing either. This is one you must make the day before serving. Or if you are really the plan ahead type, you can make it, bake it, cool it, wrap it up tight as a drum in plastic wrap and freeze it for up to two months. Thaw it overnight in your refrigerator.

I extend warmest thanks to Carolyn Thacker, cooking teacher par excellence, for this recipe. With grace, humor and selfless generosity she imparted her knowledge of cookery to me. I have made this cheesecake of hers for almost thirty years, making a change here and an addition there, but always holding true to Carolyn’s plan. Thanks, Carolyn for this recipe and so many others, and for the great times and all the laughs. Read more… »

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Crostata di Funghi

Posted November 17, 2012 By Adri

Mushroom Tart

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For those of you out there, and I know you are there, who are not serving turkey this Thanksgiving, but rather are going whole hog and serving ham, let me recommend this crostata as an accompaniment or a starter. Cremini are affordable, and they are in markets everywhere. Their meaty taste and hearty texture are perfect Fall fare. And if you want to really splurge – it’s Porcini season in Piemonte, and the little piglets (porcini – piglet in Italian) have made the trek to the U.S. Substitute an ounce or two for some of the cremini. You will be rewarded with a heady mushroom perfume and extravagant taste. Read more… »

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Zuppa di Funghi – Mushroom Soup

Posted November 15, 2012 By Adri


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Forget mushroom soup in a can. Once you taste this homemade soup brimming with the taste of cremini mushrooms and winter vegetables you will never go back. It’s a snap to make, and now is the time to do it. Cremini mushrooms are easy to find and they are delicious. These small brown mushrooms are closely related to the white button mushrooms we grew up with here in the U.S. I prefer Cremini – they have a bit more flavor and texture. They are immature Portabello mushrooms, and are often marketed as “Baby Bella.” Add a few Porcini if you have them, for an even richer flavor. You can dress this soup up with a dollop of mascarpone at service or even add 1/4 cup of Cognac or Marsala. It will warm you on a winter night, and it would be a wonderful starter for Thanksgiving. Read more… »

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Fernet Branca – Gelato al Fernet Branca

Posted November 9, 2012 By Adri

Fernet Branca – Gelato al Fernet Branca

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Acquire the taste. Say hello to the big daddy of amari. Say hello to Fernet (fur-net) Branca. There are other makers, but when a patron asks for Fernet, the barman knows he wants Fernet Branca from Fratelli Branca Distillerie. Bernardino Branca invented Fernet in 1845, and it is still made according to the original secret formula. Secret, I repeat. The company admits to twenty-seven ingredients from four corners of the globe. Word among the cognoscenti, however puts the figure at upwards of forty. Known are gentian root, rhubarb, gum myrrh, aloe, red cinchona bark and galanga. Saffron is rumored. Read more… »

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The Daily Cookie by Anna Ginsberg

Posted November 7, 2012 By Adri

A Book Review

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Bloggers aren’t just blogging anymore. Nope, they’re writing cookbooks, and the latest entry is from Anna Ginsberg, of the blog Cookie Madness. I was very pleased to receive a review copy of Ms. Ginsberg’s book, The Daily Cookie: 365 Tempting Treats for the Sweetest Year of Your Life, just in time for holiday baking and cookie exchanges.

In 2005 Ms. Ginsberg started blogging, and she never looked back. After she accomplished her goal of baking a batch of cookies every day for an entire year she moved on to other baked goods, posting something new almost every day. Aside from blogging, she found time to win the 41st Pillsbury Bake-Off and many other contests. In the cookie world, she is the real deal. Read more… »

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