Pousse Caffe

pousse caffe

Pousse Caffe

Not too long ago my cousin Jeanne reminded me about a special after-dinner drink my father would make for our grandmother when we went to see her on holidays. It’s called a Pousse Caffe.That translates to something like ‘coffee chaser.’ It’s made by very carefully pouring layers of different colored liquors with different densities into a pony glass. They have to be poured in the correct order or they’ll mix. He held the glass on an angle so the liquor would slowly and gently run down its side. With some care and a steady hand, you can do it.

My father’s five layer recipe starts with a red base of Grenadine Syrup, followed by chocolaty Crème de Cacao, then green Crème de Menthe, clear Cointreau and topped with some amber Cognac. Use about one half ounce of each or vary the amounts for different of thicknesses of color layers. 

Pousse Caffe ingredients
Pousse Caffe ingredients

It should be drunk in one shot, the way my grandmother did it. You get a swirl of different tastes in your mouth. It’s more a confection than a drink – not too sweet or tart.


Italian Flag Pousse Caffe

Whenever I make Pousse Caffes, since they’re so colorful, all the kids around the table want one. So I’ve come up with a milder version.

Italin Flag Pousse Caffe

It starts with the same non-alcoholic Grenadine Syrup, then a thin layer of the green Crème de Menthe topped with some  half and half. The only alcohol is in the ¼ ounce of low proof Crème De Menthe.


Brandy Scaffa

Brandy Scaeffa

Another version of a layered after-dinner drink is the Brandy Scaffa. It’s not too sweet and has a bit more kick than the Pousse Caffe.

Luxardo

Start with 3/4 ounce of Luxardo Maraschino Liqueur in a narrow glass and then float 3/4 ounce of brandy on top of it. Finish with three dashes of Angostura Bitters sprinkled on top. Then watch it sink to make a reddish-brown line between the two layers. Of course, to get the correct effect, you should do it in one shot.


 

Utensils

utensils

UTENSILS


Wooden Spatula

wooden spatula

Use it for deglazing.  It’s gentler than a metal one for scraping up the brown bits.


Hachoir or Mezza Luna (?)

mezza luna

I found this chopper at a yard sale.  I’m still not too sure how it’s really supposed to be used but its old and interesting.  It came from a Philadelphia restaurant.


Mellon Baller

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Perfect for removing choke from artichokes. I suppose you can use it for balling melons too.


Cutlet Pounder

 cutlet pounder

When the butcher doesn’t make them thin enough, here you go.


Blender

Blender

Good for powdering spices or making Flips & Frulatto.  I got this one in a flea market. It’s nothing fancy with only two speeds, on and off.


Muddler

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 For Old Fashioneds, Mint Juleps Caipirinhas, etc.


Garlic Press

 garlic press 

Speaks for itself.


Potato Peeler

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Buy a cheap one and replace it when it gets dull.


coke logoOlive Pitter

 Coke bottle

The curved bottom is the perfect shape for squashing olives so you can remove the pit.


Citrus Juicer

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A simple design but does the job.


 

 

 

 

Chinatown – Flushing, New York

 

Hong Kong Market

Chinatown – Flushing, New York

New York City used to have one Chinatown and now there are three. In additional to the original in downtown Manhattan, there’s one in Sunset Park, Brooklyn and another in Flushing.  This morning we went shopping in Flushing.

Fresh produce, seafood, meat and all kinds of Asian imports beautifully displayed and good prices too.

And did I mention fresh fish…

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Asian – Italian Fusion – Spaghetti al Nero Sepia con Bok Choy

Boil washed and sliced bok choy until tender (This recipe works with broccoli rabe, arugula or other greens too. Made like this, weeds would taste good.) Sauté the still wet greens and with garlic and oil.  Add S&P, red pepper flakes cover and steam.  When it wilts, toss with pasta. Simple, right? A little cheese isn’t bad on this.

Pasta con Bok CHoy

 

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