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28
Jan
14

Pere martine al Toscana Rosso

By Adri | Filed in Beverages, Dessert, Recipes

Pears Poached 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. Continue reading »

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14
Jan
0

Where to buy Corzetti stamps

By Adri | Filed in Recipes

More from the Corzetti Files

Corzetti Stamps-640x396-0993_425

I have heard from many of you out there who said you need help finding a corzetti stamp (stampa). While I have included sources for corzetti stamps in my other articles about corzetti, (corzetti stampati or croxetti), here is a list of corzetti stamp makers and how to contact them.

In the United States one can purchase corzetti stamps from Terry Mirri of Artisanal Pasta Tools in Sonoma, California. The stamps are fabricated to order; you can choose from three different styles of stamp, multiple choices of woods and a wide variety of choices in carved design. Visit Artisanal Pasta Tools.

In Italy, one can buy a custom corzetti stamp from intagliatore Signor Franco Casoni of Chiavari, Liguria. Sig. Casoni will make a stamp to order from your own design. He carves his stamps from beech. Contact Sig. Casoni.

For detailed information and photo essays on how to use the stamps and how to make corzetti along with recipes, please delve further into The Corzetti Files:

Part 1 – Corzetti: Edible Art

Part 2 – Corzetti: The Intagliatore of Chiavari

Part 3 – Corzetti: Corzetti agli Spinaci con Gorgonzola

And if you have questions about this delightful pasta or the tools used to make it, please feel free to leave your inquiry in the comment section.

This is Part 4 of the Corzetti Files.

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

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5
Jan
6

Punch Abruzzo

By Adri | Filed in Dessert, Recipes

Punch AbruzzoPunch 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

 

 

 

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 stir in the town, inciting all kinds of curiosity in the townsfolk.

 

 

Punch Abruzzo LabelOver 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. Continue reading »

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26
Dec
8

Zabaglione con crema e frutti di bosco

By Adri | Filed in Dessert, Recipes

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.” Continue reading »

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22
Dec
2

Poached Oranges with Solerno Liqueur

By Adri | Filed in Dessert, Recipes

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. Continue reading »

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