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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. Read the remainder of this entry »
Espresso Mocha Float
Last week I thought Fall was here. It was cold. I needed a jacket in the mornings. Today it is over 100 degrees. Oh my. And Bart is buried in a mountain of paperwork. He needed a break and some refreshment. So here‘s what I came up with – an Espresso Mocha Float. It hit the spot. A combination of chocolate syrup, chilled espresso, Kahlua, chocolate gelato and S. Pellegrino water topped with whipped cream, it had him smiling again.
I have always loved floats and sodas. When I was growing up in Southern California there was a chain of ice cream parlors called Wil Wright’s. They had marble floors, petite wire chairs and small tables, rich, creamy ice cream and absolutely dreamy fountain specialties. One thing I always loved about having a soda at Wil Wright’s was that your soda was accompanied by a small glass carafe of extra soda water. Elegant, I remember thinking. So I decide to put some extra S. Pellegrino water and chocolate syrup along with the float. Nice. Try this one next time you need an afternoon treat. But try it soon. Summer’s almost gone.
Espresso Mocha Float
serves 2
1/4 cup chocolate syrup
1/4 cup Kahlua
2/3 cup chilled espresso
chocolate gelato
S. Pellegrino water
1 cup heavy cream
1 teaspoon sugar
1 teaspoon vanilla
Whip cream until it begins to thicken. Add the sugar and vanilla. Whip to very soft peaks. Set aside.
Divide the chocolate syrup, Kahlua and chilled espresso between each of two glasses. Stir to combine. Drop 2 scoops of chocolate gelato in each glass. Pour S. Pellegrino water over ice cream to fill each glass. Top with softly whipped cream. Serve immediately.