Punch Abruzzo

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

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.

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.

Consumed neat (room temperature and unadorned) this makes a grand digestivo. On cold winter nights, try mixing it with a bit of hot water or warm milk. However, a word of caution is in order. This wonder is 90 proof. Yes. So with utmost sincerity I say Bevi responsabilmente!

A strong spirit, its complex blend of rum and coffee notes, nutmeg, allspice and citrus make this a natural for desserts. It has replaced rum and Kahlua in my Tiramisu. Add a bit to your eggnog – a match made in heaven. You will never drink a plain vanilla milkshake again. Add it to strong coffee, top it with orange scented whipped cream, and you have a coffee like no other. It puts thick Italian style hot chocolate right over the top.

Thing is, this liquore is just delicious. No cocoa? No coffee? Got ice cream? Pour a little over. Trust me on this one. You will be hooked. Just ask people who have a bottle. They cherish it. They hide it. No kidding.

A word to the wise: because this spirit is 90 proof, please be cautious when using it near an open flame. It will ignite, most definitely. To avoid the spectacle of an unintended flambe, be certain to pour this nectar well away from any open heat source.

Currently Punch Abruzzo is available from A Cork Above in Florida. The cost for one liter is $65.00. The folks there are extremely helpful and most enthusiastic about this very wonderful liquore.

Punch Abruzzo al Caffe

serves 2

Get ready for a most unique drink. The addition of allspice highlights the fruitcake bouquet of Punch Abruzzo, and the orange extract in the whipped cream transforms the cream from a topping into an integral part of this beverage. Don’t skip either one!

14 oz. strong brewed hot coffee
1/2 cup (4 oz.) 1/2&1/2
2 oz. Punch Abruzzo
2 tablespoons plus 1 teaspoon sugar
1/8 teaspoon allspice
nutmeg for garnish

Combine coffee and sugar, stirring to dissolve. Add remaining ingredients and top generously with whipped cream and a tiny grating of nutmeg.

Whipped Cream

1 cup heavy cream
1 tablespoon granulated sugar
1/2 teaspoon vanilla
1/8 teaspoon orange extract

Combine whipping cream ingredients in medium bowl. Whip to very soft peaks. Refrigerate until ready to use.

Cioccolata Divina

serves 4, 4 ounces each

I call this divine, and I am not kidding. Italian style hot chocolate is a different animal from our American hot cocoa. Rich and silky, this combination of dairy, chocolate and a thickener is more akin to a pudding than a beverage. This is a real indulgence. Although Cioccolata is often made with bittersweet chocolate, I prefer the taste of cocoa. Trouble is, chocolate contains cocoa butter and lecithin, both of which contribute to the thickness and silky mouthfeel of Cioccolata. With grocery store cocoa I risked a grainy texture. But I discovered that by using high-fat Dutch process cocoa I was able to achieve the voluptuous texture and immediate cocoa taste I prefer. For over the top thickness I opted for cornstarch; with twice the thickening power of flour, it really put this just where I wanted it. The best of both worlds. And with Punch Abruzzo added, you will agree it is the best hot chocolate you have ever tasted. The best of all worlds. Here I offer directions for 4 oz. servings, but 2 oz. servings in demitasse cups would be a most elegant presentation.

2 cups (16 oz.) 1/2&1/2
7 tablespoons high-fat Dutch process cocoa (Pernigotti or Penzeys High Fat)
3 tablespoons granulated sugar
2 teaspoons cornstarch
2 oz Punch Abruzzo
1 teaspoon vanilla extract

Whisk cocoa, sugar and cornstarch together in small saucepan. Slowly whisk in cold ½ & ½. Over medium high heat bring just to a boil, stirring constantly with a whisk, scraping sides and bottom of pan to prevent scorching. The mixture will darken, become glossy and begin to thicken. Decrease heat to medium. Switch to a wooden spoon or heat proof spatula, and cook about two minutes more, stirring very gently, but constantly, to thicken. Remove from heat. Add Punch Abruzzo and vanilla. Serve. This one needs no adornment, except maybe a spoon…

Tiramisu

serves 8 to 10

This dessert has been popular in the U.S. for years, and I used to make it all the time. My favorite recipe called for raw eggs, but when salmonella became an issue, I stopped making it.* I tried recipes that called for cooked eggs, but they lacked the ethereal character of this particular recipe. Now with the advent of in-shell pasteurization, I can enjoy this once again.

I have had great success with Safest Choice Eggs from Davidson’s. At over $4.00/dozen, they are costly, but considering the risk of foodborne illness, well worth the price. Slight adjustments for their use are necessary, however. While pasteurized yolks behave just as unpasteurized yolks and whip up in about the same amount of time, the whites need more pampering than usual. The pasteurization process tightens the whites, compromising somewhat their ability to whip. However the addition of 1 extra white and cream of tartar coupled with increased time in the mixing bowl yields perfectly whipped, stable and safe whites. To see a video from Davidson’s Eggs about whipping whites, click here.

A few technical notes: separate eggs while cold, straight from the refrigerator, but allow them come to room temperature before beating for maximum volume. Be certain that the bowl and whisk used for the whites are meticulously clean with no trace of fat, oil or yolk to impede whipping process.

Some cooks use a small paring knife to shave chocolate; I prefer a vegetable peeler. Place a piece of parchment on the counter. Hold a block of room temperature chocolate in one hand, and with firm pressure draw the vegetable peeler down the side (not the broad top surface) allowing the shavings to fall onto the parchment below.

My original recipe called for a 2 inch deep 9×9 dish. For the life of me, I can not find that vessel. I used a 10x8x2 inch baking dish and it worked beautifully.

One last note: use chilled Mascarpone. Warm Mascarpone tends to “break” or separate.

4 egg yolks
5 egg whites
1/4 cup granulated sugar
1 pound Mascarpone, chilled
1/2 cup (4 oz.) 1/2&1/2
2 oz. Punch Abruzzo, divided
1/4 teaspoon kosher salt
2 cups brewed espresso
1/2 teaspoon vanilla extract
3/4 teaspoon cream of tartar
24 to 30 Savoiardi, Italian ladyfingers
1/4 cup shaved bittersweet chocolate
1/4 cup high-fat Dutch process cocoa (Pernigotti or Penzeys High Fat)

Fit a standing mixer with the whisk attachment, and beat yolks, sugar and salt together until light and pale yellow, about 2 to 3 minutes. Scrape bowl, and add chilled Mascarpone, beating until light and free of lumps. The whisk will begin to leave a trail in the mixture as you near “done time.” Do not walk away from the mixer – the Mascarpone will break if left to beat too long. The voice of experience speaks.

Beat in 1/2&1/2, 1 oz. Punch Abruzzo (note – this is HALF the total amount called for in the recipe) and vanilla. Set aside.

Using a clean bowl and whisk, whip whites 1 minute at medium speed. Add cream of tartar, increase speed to high. At four minutes whites will still appear loose and will have expanded very little. Keep beating. The whites will take 8 to 10 minutes to expand fully.

Fold 1/3 of the beaten whites into Mascarpone mixture to lighten. Fold the remainder of the whites in 2 batches, being careful not to deflate whites.

Combine espresso and remaining 1 oz. Punch Abruzzo in pie plate. Holding the Savoiardi sugar side up, very quickly dip in espresso mixture halfway up their sides Your goal is to moisten them, not to drench them. If left more than a second or two in the mixture, they will absorb too much liquid and weep into the Tiramisu, destroying its light, creamy texture. Line the bottom of a dish with 1 dozen (possibly a few more) dipped Savoiardi. You may have to break the Savoiardi in half or quarters to completely cover the bottom of the dish.

Blanket the Savoiardi with half the Mascarpone mixture, smoothing and leveling top. Cover with another layer of dipped Savoiardi. Top with remaining Mascarpone mixture, smoothing and leveling top. Sprinkle shaved chocolate over and dust with cocoa. Cover with plastic. Refrigerate at least 8 and up to 24 hours before serving.

* The Centers for Disease Control and Prevention (CDC) recommends that: Consumption of raw or undercooked eggs should be avoided, especially by young children, elderly persons, and persons with weakened immune systems or debilitating illness.

 
Click HERE to learn to make Crema al forno (Baked Egg Custard) with Punch Abruzzo!
 
Note: You can click on any picture for a larger image, and to see a slide show!

I have no affiliation with any product, manufacturer, or site mentioned in this article.

Cioccolata Divina

Tiramisu