Pumpkin Pie Latte

Pumpkin Pie Latte

Ingredients:
3 tablespoons canned pumpkin*
1/4 teaspoon pumpkin pie spice
1-2 tablespoons sugar (or to taste)**
1 cup whole milk (or evaporated milk, adds great character!)
1 teaspoon pure vanilla extract1-2 shots espresso
Whipped cream, nutmeg (optional) or pumpkin pie spice

Instructions:

In a small saucepan, combine pumpkin, pumpkin pie spice, sugar and whole milk; heat gently, stirring, until hot.
Remove from heat and add vanilla extract.
Pour into mug and pour espresso over.
Top with whipped cream and a dash of nutmeg.
Makes one serving.

*A simpler solution would be to purchase the Libby's Pumpkin Pie Filling (it is pre-spiced, while the pumpkin puree is "plain."
That way, you could eliminate the spices altogether in the recipe.
** Start with 1 tablespoon and increase if needed to balance flavors.

Chocolate Almond Coffee Granita

http://www.blackjava.ca

Ingredients 1 1/2 cups water 1/2 cup sugar 1 tablespoon unsweetened cocoa powder 1/2 cup dark brewed coffee Several drops almond extract Directions 1. In a small bowl combine the water, sugar, cocoa powder, coffee crystals, and almond extract. Stir until sugar and cocoa are dissolved. Pour the mixture into an 8x4x2-inch or a 9x5x3-inch loaf pan. Cover and freeze, about 6 hours or until solid. 2. With a large spoon or fork, break the frozen mixture into coarse ice crystals. Return to freezer for 1 to 2 hours more. Stir again, working quickly to break granita into finer ice crystals. This step may be repeated at 30-minute intervals until desired consistency is reached or freeze overnight. 3. Spoon into individual dessert glasses. Serve immediately. Makes about 2 cups or 4 servings

Makes 2 cups or 4 servings Prep: 15 minutes Freeze: 7 hours Technorati Tags : coffee, desserts, cooking+with+coffee, coffee+dessert, coffee+recipe, granita, frozen+icecream

 

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HomeMade Living: Recipes & More

HomeMade Living: Recipes & More

Recipes using Ghirardelli Chocolate Products

Get a free half pound of gourmet coffee with any purchase from CoffeeAM.com.

Caramel Apple Latte
Black & White Mocha
Cafe Creme Brulee
Chocolate Caramel Delight
Caramel Almond Royale
White Chocolate Cherry Sundae
Hazelnut Mocha Indulgence
Mocha Borgia
Mocha Mudslide
Chocolate Raspberry Cappuccino
White Chocolate Raspberry Truffle
Hazelnut Turtle Latte
White Chocolate Macadamia Latte

Mocha Borgia

Yield: 1-12 oz.

1 ounce Ghirardelli Sweet Ground Chocolate & Cocoa Flavored Sauce
1 ounce mandarin orange syrup
2 ounces brewed espresso coffee
8 ounces steamed milk
Sprinkle of ground cinnamon

Combine sauce, syrup and espresso in 12-oz. mug. Stir until well combined. Pour steamed milk into mug; stir to combine. Top with froth from steamed milk. Sprinkle with ground cinnamon.

For Iced Mocha Borgia: Use cold milk in place of steamed milk. Combine all ingredients and pour over one cup of ice into a 16-oz. glass. Garnish with whipped cream and sprinkle with ground cinnamon.
Serving/Yield - 1-16 oz.

Mocha Mudslide

Yield: 1-12 oz.

1 ounce Ghirardelli Sweet Ground Chocolate & Cocoa Flavored Sauce
1/2 ounce Irish Cream syrup
1/4 ounce Dark Chocolate syrup
2 ounces brewed espresso coffee
8 ounces steamed milk

Combine Irish Cream and Dark Chocolate syrups and espresso in clear 12-oz. mug. Stir until well combined. Drizzle Ghirardelli Sweet Ground Chocolate & Cocoa Flavored Sauce down the sides of mug. Pour steamed milk into mug; stir to combine. Top with froth from steamed milk. Garnish with Ghirardelli Cocoa or drizzle with Ghirardelli Sweet Ground Chocolate & Cocoa Flavored Sauce.

For Iced Mocha Mudslide: Use cold milk in place of steamed milk. Combine Irish cream and Dark Chocolate syrups and espresso in clear 16-oz. glass. Add milk and one cup of ice. Stir to combine. Garnish with whipped cream and drizzle with Ghirardelli Sweet Ground Chocolate & Cocoa Flavored Sauce.
Serving/Yield - 1-16 oz.

Chocolate Raspberry Cappuccino

Yield: 1-12 oz.

1/2 ounce Ghirardelli Sweet Ground Chocolate & Cocoa Flavored Sauce
1/2 ounce Ghirardelli Classic White Flavored Sauce
1/2 ounce raspberry syrup
2 ounces brewed espresso coffee
8 ounces steamed milk

Combine sauces, syrup and espresso in 12-oz. mug. Stir until well combined. Pour steamed milk into mug; stir to combine. Top with froth from steamed milk. Garnish with Ghirardelli Cocoa or drizzle with Ghirardelli Sweet Ground Chocolate & Cocoa Flavored Sauce.

For Iced Chocolate Raspberry Cappuccino: Use cold milk in place of steamed milk. Combine all ingredients and pour over one cup of ice into a 16-oz. glass. Garnish with whipped cream and drizzle with Ghirardelli Sweet Ground Chocolate & Cocoa Flavored Sauce, and/or raspberry syrup.
Serving/Yield - 1-16 oz.

White Chocolate Raspberry Truffle

Yield: 1-12 oz.

1 ounce Ghirardelli Classic White Flavored Sauce
1/4 ounce raspberry syrup
2 ounces brewed espresso coffee
8 ounces steamed milk

Combine sauce, syrup and espresso in 12-oz. mug. Stir until well combined. Pour steamed milk into mug; stir to combine. Top with froth from steamed milk. Drizzle with Ghirardelli Classic White Flavored Sauce or raspberry syrup.

For Iced White Chocolate Raspberry Truffle: Use cold milk in place of steamed milk. Combine all ingredients and pour over one cup of ice into a 16-oz. glass. Garnish with whipped cream and drizzle with Ghirardelli Classic White Flavored Sauce or raspberry syrup.
Serving/Yield - 1-16 oz.

Hazelnut Turtle Latte

Yield: 1-12 oz.

1/2 ounce Ghirardelli Sweet Ground Chocolate & Cocoa Flavored Sauce
1/2 ounce Ghirardelli Creamy Caramel Flavored Sauce
1/2 ounce praline syrup
2 ounces brewed espresso coffee
8 ounces steamed milk

Combine sauces, syrup and espresso in 12-oz. mug. Stir until well combined. Pour steamed milk into mug; stir to combine. Top with froth from steamed milk. Sprinkle with Ghirardelli Cocoa or drizzle with Ghirardelli Sweet Ground Chocolate & Cocoa Flavored Sauce and/or Creamy Caramel Flavored Sauce. Sprinkle with toasted chopped hazelnuts, if desired.

For Iced Hazelnut Turtle Latte: Use cold milk in place of steamed milk. Combine all ingredients and pour over one cup of ice into a 16-oz. glass. Garnish with whipped cream and drizzle with Ghirardelli Sweet Ground Chocolate & Cocoa Flavored Sauce and/or Creamy Caramel Flavored Sauce. Sprinkle with toasted chopped hazelnuts, if desired. Serving/Yield - 1-16 oz.

White Chocolate Macadamia Latte

Yield: 1-12 oz.

1 ounce Ghirardelli Classic White Flavored Sauce
1/4 ounce macadamia syrup
2 ounces brewed espresso coffee
8 ounces steamed milk

Combine sauce, syrup and espresso in 12-oz. mug. Stir until well combined. Pour steamed milk into mug; stir to combine. Top with froth from steamed milk. Drizzle with Ghirardelli Classic White Flavored Sauce.

For Iced White Chocolate Macadamia Latte: Use cold milk in place of steamed milk. Combine all ingredients and pour over one cup of ice into a 16-oz. glass. Garnish with whipped cream and drizzle with Ghirardelli Classic White Flavored Sauce and chopped macadamia nuts, if desired.
Serving/Yield - 1-16 oz.
Caramel Apple Latte

Yield: 1-12 oz.

1 ounce Ghirardelli Creamy Caramel Flavored Sauce
1/2 ounce apple syrup
2 ounces brewed espresso coffee
8 ounces steamed milk
Sprinkle of ground cinnamon

Combine sauce, syrup and espresso in 12-oz. mug. Stir until well combined. Pour steamed milk into mug; stir to combine. Top with froth from steamed milk. Sprinkle with ground cinnamon or drizzle with Ghirardelli Creamy Caramel Flavored Sauce.

For Iced Caramel Apple Latte: Use cold milk in place of steamed milk. Combine all ingredients and pour over one cup of ice into a 16-oz. glass. Garnish with whipped cream and sprinkle with ground cinnamon or drizzle with Ghirardelli Creamy Caramel Flavored Sauce.
Serving/Yield - 1-16 oz.

Black & White Mocha

Yield: 1 - 12 oz.

1/2 ounce Ghirardelli Sweet Ground Chocolate & Cocoa Flavored Sauce
1 ounce Ghirardelli Classic White Flavored Sauce
2 ounces brewed espresso coffee
8 ounces steamed milk

Combine sauces and espresso in 12-oz. mug. Stir until well combined. Pour steamed milk into mug; stir to combine. Top with froth from steamed milk. Sprinkle with Ghirardelli Cocoa or drizzle with Ghirardelli Sweet Ground Chocolate & Cocoa Flavored Sauce and/or Classic White Flavored Sauce. Sprinkle with toasted chopped hazelnuts, if desired.

For Iced Black and White Mocha: Use cold milk in place of steamed milk. Combine all ingredients and pour over one cup of ice into a 16-oz. glass. Garnish with whipped cream and drizzle with Ghirardelli Sweet Ground Chocolate & Cocoa Flavored Sauce and/or Classic White Flavored Sauce.
Serving/Yield - 1-16 oz.

Cafe Creme Brulee

Yield: 1-12 oz.

1/2 ounce Ghirardelli Classic White Flavored Sauce
1/2 ounce Ghirardelli Creamy Caramel Flavored Sauce
2 ounces brewed espresso coffee
8 ounces steamed milk

Combine sauces and espresso in 12-oz. mug. Stir until well combined. Pour steamed milk into mug; stir to combine. Top with froth from steamed milk. Sprinkle with vanilla powder or drizzle with Ghirardelli Creamy Caramel Flavored Sauce.

For Iced Creme Brulee: Use cold milk in place of steamed milk. Combine all ingredients and pour over one cup of ice into a 16-oz. glass. Garnish with whipped cream and drizzle with Ghirardelli Creamy Caramel Flavored Sauce.
Serving/Yield - 1-16 oz.

Chocolate Caramel Delight

Yield: 1-12 oz.

1/2 ounce Ghirardelli Sweet Ground Chocolate & Cocoa Flavored Sauce
1/2 ounce Ghirardelli Creamy Caramel Flavored Sauce
2 ounces brewed espresso coffee
8 ounces steamed milk
Toasted, chopped walnuts

Combine sauces and espresso in 12-oz. mug. Stir until well combined. Pour steamed milk into mug; stir to combine. Top with froth from steamed milk. Sprinkle with Ghirardelli Cocoa or drizzle with Ghirardelli Sweet Ground Chocolate & Cocoa Flavored Sauce and/or Creamy Caramel Flavored Sauce. Sprinkle with toasted, chopped walnuts.
For Iced Chocolate Caramel Delight: Use cold milk in place of steamed milk. Combine all ingredients and pour over one cup of ice into a 16-oz. glass. Garnish with whipped cream and drizzle with Ghirardelli Sweet Ground Chocolate & Cocoa Flavored Sauce and/or Creamy Caramel Sauce. Sprinkle with toasted, chopped walnuts.
Serving/Yield - 1-16 oz.

Caramel Almond Royale

Yield: 1-12 oz.

1 1/2 ounces Ghirardelli Creamy Caramel Flavored Sauce
1/4 ounce almond syrup
2 ounces brewed espresso coffee
8 ounces steamed milk

Combine sauce, syrup and espresso in 12-oz. mug. Stir until well combined. Pour steamed milk into mug; stir to combine. Top with froth from steamed milk. Drizzle with Ghirardelli Creamy Caramel Flavored Sauce. Garnish with toasted sliced almonds, if desired.

For Iced Caramel Almond Royale: Use cold milk in place of steamed milk. Combine all ingredients and pour over one cup of ice into a 16-oz. glass. Garnish with whipped cream and drizzle with Ghirardelli Creamy Caramel Flavored Sauce and toasted sliced almonds, if desired.
Serving/Yield - 1-16 oz.

White Chocolate Cherry Sundae

Yield: 1-12 oz.

1/2 ounce Ghirardelli Classic White Flavored Sauce
1/4 ounce cherry syrup
1/4 ounce almond syrup
2 ounces brewed espresso coffee
8 ounces steamed milk
Toasted almond slices
Cherry garnish

Combine sauce, syrups and espresso in 12-oz. mug. Stir until well combined. Pour steamed milk into mug; stir to combine. Top with froth from steamed milk and whipped cream. Drizzle with Ghirardelli Classic White Flavored Sauce. Sprinkle with toasted almond slices and top with a cherry.

For Iced White Chocolate Cherry Sundae: Use cold milk in place of steamed milk and 1 oz. of Ghirardelli Classic White Sauce for the cold beverage. Combine all ingredients and pour over one cup of ice into a 16-oz. glass. Garnish with whipped cream and drizzle with Ghirardelli Classic White Flavored Sauce. Sprinkle with toasted almond slices and top with a cherry. Serving/Yield - 1-16 oz.

Hazelnut Mocha Indulgence

Yield: 1-12 oz.

1/2 ounce Ghirardelli Sweet Ground Chocolate & Cocoa Flavored Sauce
3/4 ounce Hazelnut syrup
2 ounces Brewed espresso coffee
8 ounces Steamed milk

Combine sauce, syrup, and espresso in 12-oz. mug. Stir until well combined. Pour steamed milk into mug; stir to combine. Top with froth from steamed milk. Garnish with Ghirardelli Cocoa or drizzle with Ghirardelli Sweet Ground Chocolate & Cocoa Flavored Sauce.

For Iced Hazelnut Mocha Indulgence: Use cold milk in place of steamed milk. Combine all ingredients and pour over one cup of ice into a 16-oz. glass. Garnish with whipped cream and drizzle with Ghirardelli Sweet Ground Chocolate & Cocoa Flavored Sauce.
Serving/Yield – 1-16oz.

Technorati Tags : Ghirardelli+chocolate, recipes

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Gourmet Coffee Recipes

Cafe Chocolate Strawberry Frappe

Ingredients

• • 1 cup strong French roast.
    
  • 3 scoops strawberry ice cream
    
  • 1/4 cup chocolate syrup
    
  • 3 Tbs. Sugar
    
  • 1-cup ice cubes
    
  • 3 ripe strawberries (optional)
    
  • Whipped cream (optional)
  
  In blender combine ice cream, chocolate syrup and sugar. Pulse just to blend.
  Add the coffee and ice cubes and blend at high speed until ice is crushed fine
  and ingredients are thoroughly mixed. Pour into glasses.
  Optional garnish:
  Top with dollop of whipped cream and a fresh strawberry slice.

Hot Apple Spice Coffee Punch

• Ingredients
  
  • 2 quarts apple juice
    
  • 2 quarts Green Mountain Coffee, brewed strong
    
  • 12 oranges, sliced wafer thin
    
  • 4 (3-inch) cinnamon sticks
    
  • 2/3 cup brown sugar
    
  • Pinch of ground allspice
    
  • Pinch of ground cloves
    
  • Garnish: cinnamon sticks
• Stir together all ingredients in a large saucepan and bring to a boil over
  medium heat. Reduce heat, and then simmer for 10 minutes. Remove pan from heat
  and strain liquid into pitchers or a heat-resistant punch bowl. Serve in mugs or
  pretty punch cups. Garnish with cinnamon sticks.
  
  Chocolate Tart with Coffee Bean Syrup

Ingredients

• • Shortcut pastry to line a tart tin
    
  • Cream to serve

Ingredients for syrup

• • 250g sugar
    
  • 50g coffee beans
    
  • 2 Tbs rum
    
  • 250ml water

Ingredients for filling

• • 212g plain chocolate (70% cocoa)
    
  • 50g unsalted butter
    
  • 50g caster sugar
    
  • 1 large egg
    
  • 2 large egg yolks
    
  • 1/4 pint double cream
    
  • 45ml milk
    
  • Icing sugar
    
  • Cocoa powder
  
  Bake the short crust pastry
  Syrup:
  Heat together the sugar, water, beans and rum
  stirring until the sugar dissolves, then let it cook gently.
  Filling
  Melt the chocolate and butter in a Bain marie
  until melted then mix in the cocoa powder. Whisk together the eggs, egg yolks
  and sugar until light and the sugar has dissolved.
  
  Carefully mix the egg with the chocolate mix, add milk and cream and pour
  into the pastry case. Place into a low oven and cook for 35-40 minutes. Place
  into a low oven and cook for 35-40 minutes. Remove and cool. Serve with clotted
  or double cream.
• Coffee Muffins

Ingredients

• 8 fl oz very strong, cold, black coffee
  
• 2 eggs
  
• 7 1/2 oz sugar
  
• 8 fl oz yogurt
  
• 4 1/2 oz flour
  
• 2 tsp baking powder

Preheat oven 400F, grease tins with butter. Put the coffee, sugar, eggs and
yogurt into a bowl and mix well. Add the flour and baking powder until just
combined. Spoon into tins and bake for 15-20 mins.

Traditional-Style Tiramisu

• 21/2 cups coffee, sweetened
  
• 10 tablespoons vanilla-flavored syrup (see note), divided
  
• 4 egg yolks*
  
• 3 tablespoons superfine sugar
  
• 1 pound mascarpone cheese
  
• 4 packages lady fingers, 1 dozen per package
  
• 1 tablespoon NESTLE TOLL HOUSE Baking Cocoa

In a shallow dish mix coffee with 2 tablespoons of the vanilla syrup.

In a separate bowl, whisk egg yolks and sugar together until pale. Add
mascarpone, one large spoonful at a time, mixing gently to keep the mixture
light and airy. Add remaining vanilla syrup and mix in gently.

Dip about half of the ladyfingers into coffee mixture and use to line the
bottom of a 10-inch springform cake pan. Spoon half the mascarpone mixture on
top and sprinkle with half of the cocoa powder. Repeat layers, ending with a
sprinkling of cocoa powder on top.

Refrigerate for at least 2 hours. When ready to serve, release the springform
and serve sliced from the metal base.

NOTES: Vanilla syrup can be bought in most specialty coffee shops and many
supermarkets. (For a more traditional, take on the recipe, substitute dry sherry
for the vanilla syrup.)

For salmonella-safe egg yolks or whole eggs

You will need: a small, heavy saucepan a heatproof, 2-cup glass measuring
cup a large stainless steel mixing bowl a wooden or plastic stirring
spoon a quick-read kitchen thermometer

Perform the following steps and set aside:
Place eggs or yolks in
saucepan. Add liquid from recipe (2 tablespoons of liquid per yolk). Stir gently
just to combine.
Fill measuring cup 2/3 full with boiling-hot water.

Prepare the bowl by half-filling it with ice water.

Heat eggs or yolks over very low heat, stirring constantly, until the mixture
reaches 160°F. Between each use, rinse off thermometer in the hot water. When
desired temperature is reached, place saucepan in bowl of ice water to stop
heating process. When cool, proceed with recipe. OR, substitute 1/2 cup egg
substitute for the egg yolks.

Technorati Tags: recipes, coffee recipes, desserts, coffee

Coffee Ice Cream with Espresso Brittle Swirl

Ingredients

2 cups heavy cream
2 cups milk
1/2 cup coffee beans, roasted for 10 minutes at 400 degrees F and crushed
8 egg yolks
3/4 cup sugar
1 recipe Espresso Brittle (below)


Instructions

In a medium saucepan, heat the cream, milk, and crushed coffee beans to just under a boil. Remove from the heat and let stand at least 1 hour for the beans to infuse their flavor.

In a medium bowl, whisk together the egg yolks and sugar. Pour the cream mixture into the egg yolks, whisking until well blended. Return this mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens slightly, enough to coat the back of a wooden spoon. Strain the custard through a fine mesh sieve and chill.

Freeze in an ice-cream maker following the manufacturer's instructions. When frozen but still soft, transfer the ice cream to a stainless-steel bowl and swirl in the chopped brittle with a spatula. Cover the ice cream tightly with plastic wrap and freeze. Garnish with the remaining shards of brittle, when serving, if you like.

Yield: 1 quart

Espresso Brittle

Ingredients
1 cup sugar
1/4 cup water
2 Tbsp espresso beans, crushed with a rolling pin or chopped in a food processor to medium-fine crumbs
1 oz. (2 Tbs.) butter
Pinch salt

Instructions

Line a baking sheet with kitchen parchment and spray the parchment with nonstick cooking spray or grease it lightly.

In a medium heavy-based saucepan, combine the sugar and water. Heat over high heat, swirling the pot occasionally (don't stir it) for even color, until it turns light amber. Add the crushed espresso beans (don't worry if the sugar seems to foam), swirl them around in the caramel, and continue to cook until the caramel turns brown. Remove the pan from the heat.

Carefully whisk in the butter and salt (the butter will sputter). Immediately pour the brittle onto the prepared baking sheet, quickly tilting the baking sheet to get the brittle to flow into a thin layer (be careful -- the brittle is very hot). As it cools and slows down, use a metal spatula to spread it into an even thinner layer. Let cool. Chop two-thirds of the cooled brittle into small pieces by sealing it in a plastic bag and smashing it with a mallet or rolling pin. Sift the crumbs in a strainer if you don't want the powder. Break the remaining brittle into shards and use them to garnish bowls of the ice cream.

Yield: about 1 cup

Cassata Siciliana Canoli Cake

Ingredients

1/4 cup of milk
2 tablespoons, plus 2 teaspoons butter
8 eggs
2 cups, plus 2 tablespoons sugar
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
2 cups fresh ricotta cheese
1 cup confectioners' sugar
1 tablespoon pure vanilla extract
3 tablespoons rum
3 tablespoons candied lemon peels, finely chopped
3 tablespoons candied orange peels, finely chopped
4 tablespoons chopped pistachio nuts
1/4 cup heavy cream, whipped until stiff
1/4 cup Grand Marnier or Cointreau, or other orange liqueur
1 1/2 cups sweetened whipped cream
3 cups semisweet chocolate, cut into pieces
1/2 cup cold espresso coffee
1/2 pound cold butter, cut into cubes

Instructions

Preheat the oven to 350 degrees F.

In a small saucepan, heat the milk and 2 tablespoons of butter together. Using an electric mixer fitted with a wire whip, combine the eggs and sugar together.

Beat on medium-high speed for about 8 minutes, or until the mixture is pale yellow, thick and has tripled in volume.

With the machine running, slowly add the heated milk and butter.

In a mixing bowl, sift the flour, baking powder and salt together. Fold the flour mixture into the egg mixture and mix thoroughly, so that there are no lumps and the mixture is smooth. Fold in the vanilla.

Grease a half sheet pan (13-by-18-by-1-inch pan) with 2 teaspoons of butter. Sprinkle with a tablespoon of sugar. Pour the cake batter into the pan and bake for about 25 minutes, or until the cakes spring back when touched. Cool for about 2 minutes.

Using a thin knife, loosen the edges of the cake and flip onto a wire rack.

In a mixing bowl, whisk the cheese, sugar, vanilla and 2 tablespoons rum. Mix well. Add 2 tablespoons each of the candied citrus and 2 tablespoons of the nuts. Mix well. Fold the whipped cream into the mixture. Mix well.

Cut the cake lengthwise into 4 equal pieces. Trim the edges of the cake to fit a 10-inch loaf pan.

Brush the tops of each cake with the orange liqueur. Line the bottom of the loaf pan with parchment paper. Place one piece of the cake on the bottom of the pan.

Spread 1/3 of the cheese filling evenly over the piece of cake. Repeat the layering with the remaining cake and cheese filling. Cover with plastic wrap and refrigerate for 2 hours.

Remove from the refrigerator and unmold the cake. Place the cake on a wire rack with a sheet pan underneath. Spread the top and sides of the cake with the sweetened whipped cream. Place the cake in the refrigerator and chill for 1 hour.

In a saucepan, over medium heat, add the chocolate and coffee. Stir until the chocolate is melted. Stir in the half pound of butter and remaining tablespoon of rum. Mix well. Cool the mixture until it is spreadable.

Pour the chocolate frosting over the entire cake. Place the cake back in the refrigerator and chill for 2 hours, until the cake sets.

Remove the cake from the refrigerator. Using a long spatula, carefully lift the cake from the rack and place on a serving plate.

Garnish with a sprinkle of the remaining nuts and candied citrus. Slice and serve.

Yield: 10 servings

Technorati Tags: canoli, coffee+recipe,

Spiced Orange Mocha

Cappuccino goes a step better. Simmer coffee, chocolate, orange, and spices into this mellow brew. Ingredients 1   medium orange 7  whole cloves 2  cups water 2  cups milk 1/2  cup packed brown sugar 1/4  cup unsweetened cocoa powder 2  tablespoons instant coffee crystals 1/4  teaspoon rum extract 2  inches stick cinnamon Directions 1. Using a vegetable peeler or sharp knife, remove peel from orange; set aside. Squeeze juice from orange; add water, if necessary, to equal 1/3 cup. Set aside. 2. For spice bag, place orange peel, cinnamon, and cloves in a double layer square of 100-percent-cotton cheesecloth. Bring up corners; tie with string. 3. In a large saucepan combine orange juice, spice bag, water, milk, brown sugar, cocoa powder, and coffee crystals. Bring to boiling; remove from heat. Cover and let stand for 10 minutes. Remove spice bag. Stir in rum extract. Makes 6 (6-ounce) servings. Technorati Tags : mocha, spiced+orange+mocha, coffee+recipe

 

Four Excellent choices to help you bake your own Biscotti

Biscotti

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Usually ships within 24 hours - Same Day delivery in Manhattan Best 50 Biscotti Recipes B&N Price: $5.95 Member Price: $5.35 Become a B&N Member Save 10% off the B&N price every day. Usually ships within 24 hours Biscotti, Bars, and Brownies B&N Price: $6.95 Member Price: $6.25 Become a B&N Member Save 10% off the B&N price every day. Usually ships within 24 hours - Same Day delivery in Manhattan Irresistible Cookies and Biscotti B&N Price: $6.95 Member Price: $6.25 Become a B&N Member Save 10% off the B&N price every day. Usually ships within 2-3 days

Technorati Tags : biscotti

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Coffeehouse in Your Kitchen

How to brew a great cup, and make some delicious go-withs.

 

No Special Equipment

Fancy coffees prepared with hissing machines are doable in your kitchen without the hissing machines -- or any other special equipment. All you need is a drip coffeemaker and a little savvy. While you're at it, how about a coffee party? We've included delectable coffeehouse go-withs, and all can be made ahead. The Specialty Cups Espresso (left in photo): Using a drip coffeemaker, add 1 cup cold water and 1/3 cup French roast or espresso roast, ground as directed for your coffeemaker. Brew according to manufacturer's directions. (If using an espresso maker, use manufacturer's suggested amounts of ground coffee and water.) Pour into four demitasse cups or small cups. Serve with sugar cubes or coarse sugar. Makes four 2-ounce servings. Cappuccino (right in photo): Brew 1 recipe of espresso. Meanwhile, in a small saucepan warm 1 cup low-fat milk over medium heat until hot but not boiling. Transfer milk to a food processor bowl or blender container. Process or blend until milk is very frothy. (If you have an espresso machine with a steaming nozzle, heat and froth milk according to manufacturer's directions.) Divide espresso among four 5- to 8-ounce cups. Top each with the frothy milk. If desired, sprinkle with ground cinnamon or grated chocolate and serve with sugar. Makes 4 servings. Caffe Latte (middle in photo): Prepare 1 recipe cappuccino as directed, except increase the low-fat milk to 2 cups. A typical caffe latte is mostly hot milk and has just a small amount of froth on top. Serve with sugar, if desired. Makes 4 servings.

 

 

Gingerbread Scones

The much-loved spices of gingerbread are baked into these scones.

2 cups all-purpose flour 3 tablespoons brown sugar 2 teaspoons baking powder 1 teaspoon ground ginger 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 cup butter 1 egg yolk, beaten 1/3 cup molasses 1/4 cup milk 1 egg white, slightly beaten Coarse sugar (optional) 1 recipe Nutmeg Whipped Cream* (optional)

1. In a large mixing bowl combine the flour, brown sugar, baking powder, ground ginger, baking soda, salt, and cinnamon. Using a pastry blender, cut in the butter until mixture resembles coarse crumbs. Make a well in the center. 2. In a small mixing bowl stir together the egg yolk, molasses, and milk; add all at once to center of the flour mixture. With a fork, stir until combined (mixture may seem dry). 3. Turn dough onto a lightly floured surface. Quickly knead dough for 10 to 12 strokes or until nearly smooth. Pat or lightly roll dough into a 7-inch circle. Cut into 8 wedges. Arrange wedges on an ungreased baking sheet about 1 inch apart. Brush with egg white and sprinkle with coarse sugar, if desired. 4. Bake in a 400 F oven for 12 to 15 minutes or until light brown. Cool scones on a wire rack for 20 minutes. Serve warm with Nutmeg Whipped Cream, if desired. Makes 8 scones. To freeze: Cool scones completely and wrap tightly in foil; place in freezer bags. Freeze for up to three months. Place frozen, foil-wrapped scones in a 300 F oven and heat for 15 to 20 minutes or until warm (10 to 15 minutes if thawed).

*Nutmeg Whipped Cream

Remember this recipe next time you make pumpkin or sweet potato pie.

1/2 cup whipping cream 1 tablespoon sugar 1/4 teaspoon finely shredded orange peel 1/4 teaspoon vanilla 1/8 teaspoon ground nutmeg

In a chilled small mixer bowl combine all the ingredients. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl). Serve immediately, or cover and chill until needed, up to 2 hours. Makes 1 cup.

 

Technorati Tags : scones

 

Double Chocolate Chunk Biscotti

To decorate cookies, roll cookie logs in coarse sugar before baking. Or drizzle cooled biscotti with melted white baking bar, thinned with a little melted shortening, if needed

 

 

 

 

1/3 cup butter 2/3 cup sugar 1/4 cup unsweetened cocoa powder 2 teaspoon baking powder 2 eggs 1-3/4 cups all-purpose flour 4 ounces white baking bar, coarsely chopped 3 ounces semisweet chocolate, chopped   In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds or until softened. Add sugar, cocoa powder, and baking powder; beat until combined. Beat in eggs. Beat in as much of the flour as you can. By hand, stir in any remaining flour, chopped white baking bar, and semisweet chocolate. 2. Divide dough in half. Shape each portion into a 9-inch-long log. Place logs about 4 inches apart on a lightly greased cookie sheet. Flatten logs slightly until about 2 inches wide. 3. Bake in a 375 F oven for 20 to 25 minutes or until a toothpick inserted near the center comes out clean. Cool on the cookie sheet on a wire rack for 1 hour. With a serrated knife, cut each log diagonally into 1/2-inch-thick slices. Lay slices, cut side down, on an ungreased cookie sheet. 4. Bake slices in a 325 F oven for 8 minutes. Turn slices over; bake for 7 to 9 minutes more or until biscotti are dry and crisp (do not overbake). Cool thoroughly on a wire rack. Store the biscotti in an airtight container at room temperature for up to a week or freeze, in a freezer container, for up to six months. Makes about 32 slices. Technorati Tags : biscotti

Apricot Hazelnut Biscotti

Pronounced bee-SKAW-tee, these cookies are firm, crisp, and made for dunkin'

 

• 1/3 cup butter
• 2/3 cup sugar
• 2 teaspoon baking powder
• 1/2 teaspoon ground cardamom or cinnamon
• 2 eggs
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 3/4 cup toasted chopped hazelnuts or almonds
• 1/4 cup finely snipped dried apricots
• 1 egg yolk (optional)
• 1 tablespoon water (optional)

 

1. In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds or until softened. Add sugar, baking powder, and cardamom or cinnamon; beat until combined. Beat in eggs and vanilla. Beat in as much flour as you can. By hand, stir in any remaining flour, nuts, and apricots. 2. Divide dough in half. If necessary, cover and chill for 1 to 2 hours or until easy to handle. Shape each portion into a 9-inch-long log. Place about 4 inches apart on a lightly greased cookie sheet. Flatten logs slightly until about 2 inches wide. For a shiny surface, stir together egg yolk and water; brush onto logs. 3. Bake in a 375 F oven for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool on the cookie sheet on a wire rack for 1 hour. With a serrated knife, cut each log diagonally into 1/2-inch-thick slices. Lay slices, cut side down, on an ungreased cookie sheet. 4. Bake in a 325 F oven for 8 minutes. Turn slices over; bake for 8 to 10 minutes more or until dry and crisp (do not overbake). Cool on a wire rack. Store in an airtight container at room temperature for up to two days or freeze, in a freezer container, for up to six months. Makes about 32 slices.

 

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My Salute to Chai Tea

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Chai is a popular way to prepare tea, with lots of different recipes Our chai tea is available in concentrates, latte mixes, and teabag form. Chai is a mixture of tea and spices like cinnamon, ginger, and cardamom. It is traditionally blended with milk and can be enjoyed hot, cold, or blended with ice. The term 'chai' doesn't refer to an actual kind of tea or a specific drink, but a style of preparing it. Chai tea is usually served with a milk or cream, and is heavily spiced. Common spices in chai are cardamom, cloves, cinnamon, ginger, pepper, and allspice. Chai has come to North America from India, and has gained much popularity at coffeehouses and tea shops everywhere. It's not hard to make at home, and many of the spices are ones you likely have in your pantry. Here are a few great chai recipes to try:

From Sean Paajanen, Your Guide to Coffee / Tea. Stay up to date! Kashmiri Chai Tea A chai tea recipe with powdered almonds. INGREDIENTS: 1 tsp loose tea 4 cardamom pods, bruised 1 small cinnamon stick, broken up Saffron threads, a pinch 4 cups water 2 tbs finely powdered almonds Honey, to taste PREPARATION: Mix everything except honey and almonds in a saucepan and bring to a boil. Reduce heat to a simmer and let tea steep for 5 minutes. Put a teaspoon of almonds in the bottom of each cup, and pour hot tea over. Sweeten with honey to taste.

Spicy Milk Tea A recipe for chai tea, with extra milk. INGREDIENTS: 4 tbs green tea 6 whole cloves 1/2 ground ginger 1 tsp cinnamon 1 cup milk 4 cups water PREPARATION: Boil water, then simmer with cinnamon, ginger and cloves for about 10 minutes. Add tea and steep for another 5 minutes. Add milk and heat until near boiling. Strain out the spices and tea leaves. Serve chai with a bit of honey.

Masala Chai Tea One of my own favorite recipes for spiced tea, or chai. INGREDIENTS: 4 tsp loose tea, usually black 1 piece of dry ginger 3 cardamom pods, crushed 3 whole cloves 1 piece of cinnamon stick Milk and sugar to taste PREPARATION: Boil 2 cups of water, then add tea and spices. Boil for another half minute then remove from heat. Let sit for 1 minute. Strain out the spices and serve, with milk and/or sugar. Serves 4

Moon Chai A huge number of exotic spices in this chai recipe INGREDIENTS: 10 pieces of ginger, 1-inch 4 cinnamon sticks, broken 1 tsp green cardamom pods 2 1/4 tsp black peppercorns 1 tsp cloves, whole 1/2 tsp fennel seeds 1/2 tsp licorice root 1/2 tsp allspice 5 cups water 3 tbs honey Milk, to taste PREPARATION: Combine everything except for milk and honey, in a saucepan. Cover pot and simmer for 45 minutes. Remove the pot from heat, and let sit for another 35 minutes (covered). Strain out the spices and add honey, and milk if desired.

Thai Iced Tea A creamy iced tea, with some spicy hints. An iced tea recipe for all chai fans. INGREDIENTS: 6 cups water 8 tea bags, black 1 cup evaporated milk 4 tbs sugar 4 tsp cinnamon 4 tsp cardamom Ice, crushed PREPARATION: Boil the water and steep tea bags with cardamom for 5 minutes. Strain out teabags and let cool. Put ice into 4 glasses, and add tea. Leave about a quarter of the glass empty. To each glass add, 1 tbs sugar, 1 tsp cinnamon and 1/4 cup of milk

Holiday au Lait I couldn't forget the coffee lovers. This hot coffee drink has all the elements of a good cup of chai. Coffee with a few spices with lots of milk and vanilla. INGREDIENTS: 1 cup hot coffee 8 oz milk 1 oz vanilla syrup or extract 1/8 tsp of each: cinnamon, sugar, allspice, cloves PREPARATION: In the bottom of your mug, mix the spices and vanilla. Fill halfway with hot coffee, then the other half with warm milk

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Technorati Tags : chai, chai+tea, tea+recipes, recipes

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Mocha Chocolate Chip Cheesecake

Ingredients

1 1/2 cups creme-filled chocolate sandwich cookie crumbs (about 18 cookies)
3 tablespoons butter or margarine, melted
3 (8-ounce) packages cream cheese, softened
1 (14-ounce) can EAGLE BRAND®® Sweetened Condensed Milk (NOT evaporated milk)
3 eggs
3 (1-ounce) squares semi-sweet chocolate, melted
2 tablespoons instant coffee dissolved in 1 tablespoon warm water
2 teaspoons vanilla extract
1 cup mini-chocolate chips

Whipped topping

Instructions

Preheat oven to 300º.
Combine crumbs and butter; press firmly on bottom of 9-inch springform pan.
In large mixing bowl, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND until smooth. Add remaining ingredients except chips and whipped topping; mix well. Stir in 3/4 cup chips.

Pour into prepared pan. Bake 1 hour and 5 minutes or until center is set. Cool. Chill. Just before serving, remove side of springform pan. Garnish with whipped topping and remaining 1/4 cup chips. Refrigerate leftovers.

Cappuccino Caramels Royale

Ingredients

1 cup (2 sticks) butter
2 (1-ounce) squares unsweetened chocolate, cut up
2 1/4 cups firmly packed brown sugar
1 (14-ounce) can EAGLE BRAND®® Sweetened Condensed Milk (NOT evaporated milk)
1 cup light corn syrup
1 tablespoon instant coffee crystals
1 cup chopped pecans or walnuts, optional

Instructions

Line 8-inch square baking pan with foil, extending foil over edges of pan. Butter foil; set aside.
In heavy 3-quart saucepan, melt 1 cup butter and chocolate. Stir in brown sugar, EAGLE BRAND, corn syrup and coffee crystals. Clip candy thermometer to side of pan. Cook over medium heat, stirring constantly, until thermometer registers 248º (firm-ball stage*). Mixture should boil at moderate, steady rate over entire surface. Reaching firm-ball stage should take 15 to 20 minutes.

Remove from heat. Remove thermometer. Immediately stir in nuts if desired. Quickly pour into prepared pan, spreading evenly with spoon. Cool.

When candy is firm, use foil to lift candy out of pan. Use buttered knife to cut into squares. Wrap each square in plastic wrap or place in candy cups if desired.

Notes: *NOTE: To test for firm-ball stage, spoon a few drops of the hot caramel mixture into a cup of very cold (but not icy) water. Using your fingers, form the drops into a ball. Remove the ball from the water. If it is firm enough to hold its shape but quickly flattens at room temperature, it has reached firm-ball stage. If the mixture hasn't reached the correct stage, continue cooking and retesting, using fresh water and a clean spoon each time.

Bourbon Coffee Egg Nog Punch

Ingredients

3 cups cold milk
1 (14-ounce) can EAGLE BRAND®® Sweetened Condensed Milk (NOT evaporated milk)
4 eggs*
3 to 4 teaspoons strong coffee
1/3 cup bourbon
1/3 cup coffee flavored liqueur
1 cup (1/2 pint) whipping cream, whipped
Dash ground cinnamon
Dash ground nutmeg

Instructions

In large mixer bowl, combine milk, EAGLE BRAND, eggs and coffee; beat on low speed until coffee dissolves.
Stir in bourbon and liqueur; chill. Before serving, top with whipped cream, cinnamon and nutmeg.
Refrigerate leftovers.

Holiday Egg Nog: Omit coffee and coffee-flavored liqueur. Increase bourbon to 1/2 cup; add 1 teaspoon vanilla extract. Proceed as above.

*Use only Grade A clean, uncracked eggs.

The Making Of Espresso

ESPRESSO

The first, and still the ultimate,
single-cup coffee

To many, the difference between
regular coffee and espresso is a mystery. Is it the bean itself? The roasting of
the bean? The grinding of the bean? The machine? The dainty little cup that
people sip it out of? Well, yes. Kind of. But let’s start from the beginning.

THE MACHINE

At the beginning of the 20th century an Italian by the name of Luigi Bezzera developed a machine that used the air
pressure resulting from trapped steam to force water through ground coffee
(this, as opposed to gravity doing the work). The strainers used in Bezzera’s
machine were of the single cup variety, similar in size and concept to the
strainers of today’s espresso makers -- the little metal cups that hold
tamped-down grounds and screw tight into their receptacles.

In 1948, another Italian came up
with an improvement on his countryman’s design. In Achille Gaggia’s version of
the espresso maker, a spring-powered piston pushed water through the coffee
harder and faster than the steam-created pressure had. This new spring-loaded
system achieved a pressure that is still considered ideal -- about nine
atmospheres, or nine times the pressure created by the earth’s atmosphere.

Today, automated buttons and
flashing lights have replaced the original pump-piston inventions, though some
baristas still prefer the latter as they give the operator maximum control over
the result.

And of course, in today’s flurry of
“double foam, extra hot, nonfat lattes” (and assorted variations) no discussion
of espresso is complete without a mention of the milk frother. For, though
espresso itself does not involve milk, its offspring (the lattes, the
cappuccinos, the au-la its), wouldn’t exist without it. Pleasingly for the
efficiency-minded, the milk frother actually utilizes the steam that is created
during the brewing of the espresso grounds, and produces delicious steamed milk
with a customizable temperature and froth.

THE BEANS

Although espresso would be nowhere
without the machine, the real thing has to start with the beans. Beans destined
for Espresso are usually an assortment of a few varieties blended for a balance
in sweetness, aroma, and smoothness. Once the perfect blend is achieved, the
beans are roasted to a fairly dark color, though not dark enough to produce an
overly-bitter brew. Actually, if the beans are blended well, some people think a
light roasting may produce a superior cup. Finally, a burr grinder is used (it
is far more consistent than electric blade grinders, and faster) to grind the
beans into a fine coffee powder. The size of the grinds and the darkness of the
roast will effect the extraction process; if your espresso maker errs to either
side of the 23-28 second ideal range, you may want to adjust the size of your
grinds: the darker the roast, the faster the extraction time; the finer the
grounds, the slower the extraction time. Too confusing? Buy good espresso beans
from your favorite specialty coffee roaster (May we suggest GMCR’s
Dark Magic Espresso Blend? Our
Fair Trade Organic Espresso?), assume that they’ve been blended and
roasted appropriately, and grind the beans into something that resembles dark
brown table salt and is fine enough to adhere to your skin when you touch it.

CHOOSING YOUR EQUIPMENT

As with all aspects of coffee
creation, getting a handle on your own taste, habits, and budget is the most
important step. GMCR offers a range of options which range from simple and
less-expensive to top-of-the-line Ferrari-style.

Jura Avantegarde S9 Espresso Maker

Impressa F9 Espresso Maker

THE DRINK

Ok, so how is espresso really
different from coffee? Is it just dark dense beans brewed in a fancy way? Yes.
But it’s the fancy stuff that makes the product a separate beast all together.
What the high heat and pressure of an espresso machine does is emulsify
insoluble oils in ground coffee, oils that, in regular coffee makers, do not get
extracted. The oils are formed into microscopic droplets and suspended in liquid
coffee concentrate, thus forming the top third of a well-made cup of espresso,
or the “crema.” Once this luxurious light-brown layer is consumed, bubbles of
aroma burst in the mouth, and oils glom onto taste buds, both resulting in a
taste sensation that lasts long after your demitasse is empty.

According to Ernesto Lilly, “The
distinguishing sensory characteristics of Italian espresso include a rich body,
a full fine aroma, and equilibrated bittersweet taste with an acidic note, and a
pleasant lingering aftertaste, exempt from unpleasant flavor defects.”

Sounds good, eh? Wait till you taste
it.

making espresso

What kind of coffee drink are you?

They say you are what you eat, but perhaps you also are what you drink! Find out what kind of coffee drink suits your personality.

Are you a trendy cappuccino, or maybe a no-nonsense plain black coffee?

Take the Quiz! 

 

 

DARK CHOCOLATE HAZELNUT BISCOTTI

Crunchy biscotti are the perfect cookies for dipping into a cup of steaming, hot coffee.

Preparation	25 min.
Baking	47 min.

Cookie Ingredients:

•  1 cup sugar
•  2/3 cup LAND O LAKES® Butter, softened
•  1 (12-ounce) package (2 cups) real semi-sweet chocolate chips, melted
•  3 eggs
•  1 teaspoon vanilla
•  2 3/4 cups all-purpose flour
•  2 1/2 teaspoons baking powder
•  1/4 teaspoon salt
•  3/4 cup finely chopped hazelnuts or almonds

Chocolate Coating Ingredients:

•  1 (12-ounce) package (2 cups) real semi-sweet chocolate chips
•  2 tablespoons shortening

Instructions:

Heat oven to 350°F. Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Add 2 cups melted chocolate chips, eggs and vanilla; continue beating until well mixed. Reduce speed to low; add flour, baking powder and salt. Beat until well mixed. Stir in hazelnuts by hand.

Divide dough in half. Shape each half into 14-inch long roll. Place rolls 5 inches apart onto ungreased cookie sheet. Flatten each roll to 2-inch width. Bake for 25 minutes or until set. Cool on cookie sheet 15 minutes.

Reduce oven temperature to 300°F. Cut rolls diagonally into 1/2-inch slices with serrated knife. Place onto cookie sheet, cut-side down. Bake for 10 minutes. Turn slices; continue baking for 12 to 15 minutes or until dry and crisp. Cool completely.

Melt 2 cups chocolate chips and shortening in 1-quart saucepan over low heat, stirring occasionally, until smooth (2 to 4 minutes). Dip cookies halfway into chocolate. Place onto cooling rack over waxed paper until set. Yield:  4 1/2 dozen biscotti

Nutrition Facts (1 biscotti)

Calories:	140
Fat:	8 g
Cholesterol:	20 mg
Sodium:	60 mg
Carbohydrates:	17 g
Dietary Fiber:	1 g
Protein:	2 g
Technorati Tags : DARK+CHOCOLATE+HAZELNUT+BISCOTTI

 

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Tea recipes

 

Tea Recipes

Our gourmet teas are handpicked from the finest gardens in the world. To indulge in the full flavor of our teas, we recommend the following brewing process:

Hot Tea

We recommend that you start with bottled or filtered water. Spoon one teaspoon of tea for each 6 ounces of filtered water. It is best to place the dry tea into an infuser that can be placed in a cup of water or in a tea press and then pour the boiling water on top of the tea. Allow it to steep for 3 - 5 minutes. Then pour into a cup and enjoy!

Iced Tea

We recommend that you start with bottled or filtered water. Spoon one teaspoon of tea for each 6 ounces of filtered water. It is best to place the dry tea into an infuser that can be placed in a cup of water or in a tea press and then pour the boiling water on top of the tea. Allow it to steep for 3 - 5 minutes. Fill 3/4 ths of a large glass with ice cubes. Pour the hot tea from the teapot over the ice. Add sugar, syrup and/or sliced lemon to taste. A sprig of mint adds a nice touch. Let it cool for a few minutes, then enjoy!


Hot Spiced Afternoon Tea

4 pints water
1/2 level tsp whole cloves
1/2 a stick of cinnamon
1 oz. Captain Grey Gourmet Tea
4 oz. Sugar
5 oz. Orange Juice or Orange Squash
Juice of 2 lemons
Cinnamon sticks to serve

Green Tea Ice Cream

2 egg yolks
2 tablespoons dry Green Passion Gourmet Tea
1 tablespoon sugar
1/2 vanilla pod
1 1/4 cups double (heavy) cream
1/4 cup caster sugar
1 1/4 cups milk
2 tablespoons boiling water

Take the dry green tea and soak in boiling water with the tablespoon of sugar for 10-12 minutes. Into a saucepan put the vanilla pod and milk and gently bring to the boil then pour this over the tea. Leave to stand for 5 or 6 minutes. Beat the egg yolks with the 1/4 cup caster sugar in a separate bowl and then strain the milk mixture into it. Transfer to a saucepan and gently heat, stirring all the time, until the mixture is thick. Leave to cool. Whip the double (heavy) cream and fold into the cooled tea mixture. Transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.

Rose Petal Tea

2 cups firmly packed fragrant rose petals (about 15 large roses, wash and pat dry)
1 cup Captain Grey Gourmet Tea leaves

Pre heat oven to 200. Place rose petals on an un-greased baking sheet. Leaving oven door slightly open, dry petals in oven for 3 to 4 hours or until completely dry, stirring occasionally. In a food processor, fitted with steel blade, process rose petals and tea leaves until finely chopped. Store in airtight container.
To brew tea: Place 1 teaspoon tea for each 6 ounces of water in a warm teapot. Bring water to a boil and pour over tea. Steep 3-5 minutes. Stir and strain. Serve hot or chilled. Serves 3

Make the perfect cuppa

To make tea the proper way, follow these guidelines:

1. Boil a kettle of water.
2. Warm the pot by putting some of the boiling water into a teapot, swill the water round, and then discard it.
3. Now add tea. You can use teabags, but the traditional way is to use leaf tea, which is loose. There a lots of different teas - English Breakfast (quite strong to start the day), Darjeeling, Earl Grey (flavoured with oil of bergamot), Assam, Lapsang Souchong (smoky) - are among the many varieties available. The amount varies on how strong you like your tea to taste, but traditionally you would use one teaspoon for each person and one for the pot.
4. Pour boiling water on to the tea. Now stir the tea, put the lid on the pot and let the tea stand, or brew, for five minutes. It is important that the water is boiling so that the flavours develop.
5. Put a small amount of milk into each cup and pour on the tea. If you used loose leaf tea, pour it through a tea strainer, which is like a little sieve, to catch all the leaves. You could also drink your tea without milk but with a slice of lemon.
6. Traditionally, a bone china tea set with matching cups, saucers, plates, milk jug, tea pot and sugar bowl would be used. Nowadays, we tend to use mugs, especially for breakfast.
7. Add sugar to taste and enjoy a lovely cuppa.

Technorati Tags : tea,

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Coffee Ice Cream with Espresso Brittle Swirl

Coffee brittle

0.33 cup coffee beans, full city roast or darker
1.5 cup sugar
0.75 cup light corn syrup
0.5 cup water
3 tablespoons butter, divided into small pieces
0.5 teaspoon baking soda (optional)
chocolate (see Note)

Crack beans by placing them in a plastic bag and crushing them with a solid, heavy, unbreakable object. Do not use a grinder; even at the coarsest setting, it will be too fine. You don't want brewing-sized grounds; contrarily, very large pieces will give a stronger taste than smaller ones, perhaps too strong. Very lightly butter a large jelly roll pan or cookie sheet or use a silicone baking sheet insert.

Combine sugar, syrup and water in a medium-sized saucepan with a heavy bottom and bring the mixture to a boil, stirring until the sugar dissolves. Cook without stirring until it reaches 285 to 290 degrees on a candy thermometer, then add the coffee bean pieces, stirring briefly until mixed. Continue to cook until 295 degrees, remove from heat, and stir in the butter.

If you wish to stir in baking soda now, the brittle will be lighter and foamier in texture. Without the baking soda, it will be harder and denser.

Spread the mixture thinly and evenly on sheet. When cool, break into small pieces.

Note: this isn't very sweet, so it's for serious coffeeheads.Chocolate goes well with this and will allow more people to enjoy it. When the brittle has started to set but is still hot, spread chocolate chips or small pieces of chocolate evenly over its surface. Dark chocolate best complements the taste. Let it sit for half a minute, then use a heat-proof spatula to spread the chocolate evenly.

Note: the sugar syrup gets extremely hot. If it gets on you, it will stick and burn. This is not an appropriate recipe to make with a child. Do not stir with a metal implement: the handle will get extremely hot. Use wood or high-temperature silicone (check its temperature rating).

Mocha brittle

1.5 cups sugar
1 cup very strong coffee
1 cup light corn syrup
12 ounces (by weight) mixed nuts (or all almonds)
5 tablespoons butter, divided, plus enough to butter a baking sheet
1 teaspoon vanilla extract
1.5 teaspoon baking soda
3 tablespoons cocoa

The coffee should be strong: either espresso or double-strength (or stronger) brewed coffee.

Mix the cocoa and baking soda together thoroughly

Generously butter a baking sheet.

In a large saucepan over high heat, cook coffee, water, 2 tablespoons butter, and corn syrup.Stir to make sure the sugar is fully dissolved by the time it comes to a boil, and stir frequently to prevent burning (using a wood spoon or heat-resistant, silicone spatula). The liquid will have a tendency to foam up, so watch it carefully (the butter will reduce foaming).

Cook until mixture reaches 280 degrees F on a candy thermometer, then slowly add nuts and cook, stirring, until temperature reaches 300 degrees F. Turn off heat.

Carefully stir in the remaining 3 tablespoons of butter and the vanilla until blended. Add cocoa/baking soda mixture and stir vigorously but cautiously.

Pour mixture onto prepared cookie sheet and spread as thin as possible with wooden spoon. Cool completely. Break cooled candy into pieces. Store in an airtight container.

The long cooking time will eliminate a lot of the coffee taste, so even starting with very strong coffee, the taste will be subtle.

Note: Though sweeter than the coffee brittle, additional chocolate goes well with this (the cocoa will intensify the taste) and will allow more people to enjoy it. When the brittle has started to set but is still hot, spread chocolate chips or small pieces of chocolate evenly over its surface. Dark chocolate best complements the taste. Let it sit for half a minute, then use a heat-proof spatula to spread the chocolate evenly.

Note: the sugar syrup gets extremely hot. If it gets on you, it will stick and burn. This is not an appropriate recipe to make with a child. Do not stir with a metal implement: the handle will get extremely hot. Use wood or high-temperature silicone (check its temperature rating)

Technorati Tags : coffee, icecream, brittle, espresso, dessert, candy

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Coffee and Dougnuts

 Yield: 12

Playing on a classic combination, these rich, chilled coffee custards are a delicious contrast to warm New Orleans style beignets.
Ingredients:

Coffee Pot de Crème

• 1 shot double espresso
• 1 1/2 cups whipping cream
• 1 vanilla bean
• 6 egg yolk
• 1/2 cup sugar

Doughnuts

• 1 1/4 cups milk
• 3/4 tbsp dry active yeast
• 1/2 cup sugar
• 3 1/2 cups all purpose flour
• 2 egg
• 1 tsp salt
• 4 tbsp unsalted butter, softened
• 1/2 tsp vanilla
• 1/4 tsp nutmeg
• icing sugar, for dusting

Directions:

Coffee Pot de Crème

1. Preheat oven to 350 F.
   
2. Heat espresso with cream and scraped seeds from vanilla bean.
   
3. While heating, whisk together yolks and sugar. Gradually add hot cream to egg mixture, whisking constantly.
   
4. Place 12 espresso cups into a baking pan and pour custard mixture in. Pour boiling water around cups coming up halfway.
   
5. Bake for 30-40 minutes, until custard no longer jiggles when cup is tapped. Chill for 3 hours before serving.

Doughnuts

1. Heat milk to just above body temperature and stir in yeast and sugar. Mix in remaining ingredients and blend in a mixer for 5 minutes. Place dough in an oiled bowl, cover and let rise 1 hour.
   
2. On a lightly floured surface roll out dough to 3/4-inch thickness. Cut dough into 2 by 2-inch squares and place on a baking sheet. Let rest for 10 minutes.
   
3. Heat a pot with 2 inches of vegetable oil over medium high heat. You will know the oil is hot enough when a drop of water sizzles when added to oil.
   
4. Fry doughnuts a few at a time, cooking both sides until a rich brown colour, about 4 minutes for each side. Drain well.
   
5. As doughnuts are ideal eaten right after making, you can make and cut the dough ahead of time and chill, and cook the doughnuts at the last minute.

To Assemble

1. After cooling slightly, dust with icing sugar.
   

Click any picture

        

Espresso - 8 oz   Mizner Estate Blend - 8 oz. Riviera Roast - 8 oz

 

Technorati Tags : coffee, dougnuts

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