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World Nutella Day, February 5, 2012

Posted February 5, 2012 By Adri

Bring it Forth

Nutella Jar

More than seventy years ago pastry chef Pietro Ferrero invented Nutella. Originally supplied in Mamma convenient sliceable loaves and called “pasta gianduja” it was made of cocoa and Piemontese hazelnuts. Over time the formula was modified, made spreadable and renamed “supercrema gianduja” and ultimately in 1964 was renamed Nutella. It was first imported to America in 1983, and the rest, as they say, is history.

This delightful nut and milk chocolate concoction even has its own day. In 2007, Sara from Ms. Adventures in Italy and Michelle from Bleeding Espresso realized that Nutella deserved some serious recognition, a day for people to proudly eat Nutella directly from the jar. (Well, they suggest use of a spoon.) A day when one might wish to sit for a portrait whilst lovingly caressing a jumbo jar of the cocoa and hazelnut manna. And year by year the number of celebrants has grown. The world is a sweeter, better place. Yes, my thanks go out to Sara and Michelle who “solemnly declare Sunday, February 5th World Nutella Day 2012 – a day to celebrate, to get creative with, and most importantly, to EAT Nutella.” Read more… »

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How to Poach a Pear – Pere martine al Toscano Rosso

Posted January 28, 2012 By Adri

How to Poach Pears in Red Wine


Pears in a Row


If peaches are the Queen of Summer fruit, then surely pears reign in Winter. Poached Pears, served whole, halved or sliced, delight family and guests. Bart walked into the kitchen the other night, and I shooed him out saying I had a surprise dessert for him. (By the way, that is a really good way to get people out of the kitchen – works better than anything else I have tried.) I poured Creme Anglaise on a plate, placed a jewel of a poached pear in the center, decorated it with some poaching syrup, and presented it to Bart. His face lit up. This one is a winner.


Decorated Poached Pear


Poached pears are especially welcome now as we look for lighter desserts. Bosc and D’Anjou are the pears most often recommended for poaching, but Bartletts, red d’Anjou and Comice are my favorites. Select firm, unblemished and slightly under ripe fruit. Pay special attention to the stems of the fruit you buy; look for nicely formed ones, and be certain they are firmly attached. Read more… »

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Punch Abruzzo

Posted January 5, 2012 By Adri

Punch Abruzzo – The secret ingredient in my Caffe, Cioccolata and Tiramisu
 
una bevanda che fa cambà cent’anni e cente mise – a drink that will let you live a hundred years and a hundred months


Punch Abruzzo



Abruzzo Poster02


OK. Mayors do lots of wonderful things for towns. Chief administrators, they look out for the well being of their citizens, perform good works – everything from planting trees to visiting the needy and serving Thanksgiving meals. But one Mayor, Sig. Antonio Evangelista of the small town of Borrello in the province of Chieti (in southeastern Abruzzo) performed magic. To stave off the winter cold he decocted spirits, herbs and spices to come up with Punch Abruzzo, a most magnificent liquore. The mayor made it in his home fireplace, and apparently it caused quite a stir in the town, inciting all kinds of curiosity in the townsfolk.




Punch Abruzzo Label


Over time he refined his creation, making it for friends and fellow citizens, and in 1907 he named it Punch Abruzzo. Closely guarded, the formula has been handed down from father to son, and now the third generation of Evangelista produces Punch Abruzzo according to his grandfather’s proprietary formula, having moved the firm to Sambuceto (CH).

Punch Abruzzo has won much acclaim, and now on little cat feet it has quietly made its way to us. Expect to hear much more about this masterly infusion over the coming year as the importer rolls it out across America. Today’s enterprising mixologists will no doubt make hay with this one in long drinks and cocktails. I can’t wait. Read more… »

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Zabaglione con crema e frutti di bosco

Posted December 26, 2011 By Adri

Zabaglione with Cream and Mixed Berries

Zabaglione with Cream and Mixed Berries

Christmas has come and gone, but the holidays are far from over. And that means you need another one or two desserts. By now lots of us want to keep it on the lighter side, so how about frutti di bosco topped with an orange scented zabaglione? Frutti di bosco – fruits of the forest, or as we say, mixed berries – often raspberries and blackberries – are a wonderful flavor combination, and oh so beautiful to behold. A big glass bowl of mixed berries looks like a collection of jewels to me, and there is no better way to serve them than topped with Zabaglione con crema.

Zabaglione (zabaione, or to the French sabayon) is a luscious blend of egg yolks, sugar and liquor, traditionally Marsala wine. The yolks, sugar and wine are whisked vigorously over a double boiler until thoroughly cooked, and tripled in volume, with no trace of raw egg yolk taste. Once cooked, it can be served as is or combined with whipped cream to make a most ethereal dessert a friend of mine calls “clouds.” Read more… »

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Poached Oranges with Solerno Liqueur

Posted December 22, 2011 By Adri

Poached Oranges with Solerno

This is the time of year for feasts, really big feasts, but even the grand gourmands among us need a respite. If you are looking for a light but elegant dessert to close your holiday meal, try this most typical Italian dessert. Poached oranges, chilled, served in their syrup and topped with candied orange peel and Solerno are a snap to make, and can be made the day before you plan to serve them. What more could you possibly ask for? Oh, and about the Solerno – my favorite orange liqueur, it is distilled from Sicilian blood oranges and is just perfect here, its clean citrus flavor and alcoholic bite tempering the sweetness of the sugar syrup. If you do not have any Solerno, substitute Gran Marnier, Triple Sec or Cointreau. Read more… »

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Croccante di Natale – Almond Brittle for Christmas

Posted December 13, 2011 By Adri

Croccante di Natale

Croccante di Natale or Croccante di mandorle (Almond Brittle) is Abruzzo’s classic Christmas confection. You will find it in every Abruzzese home, on every dessert table and under every Christmas tree. My grandmother, Angela Barra Crocetti, made Croccante throughout the Christmas season. With the American holiday of Thanksgiving behind her, she went to work shelling bag after bag of fragrant almonds. I have never smelled almonds like the ones she used, and to this day I do not know where she bought them. As magnificent as the almonds smelled in their burlap bags, their true wonder was revealed as they toasted in her oven. Even still the perfume of roasting almonds transports me back to her kitchen. Read more… »

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