Try Gourmet Coffee Beans and Taste the Difference

Coffee has become one of the most popular beverages in the world. Most people drink it hot but coffee can also be drunk cold. Millions of people are very interested in what makes a coffee special. They experiment with different brands, textures and flavours. This enormous interest has led to a huge demand for gourmet coffee beans.

Gourmet coffee depends on the raw product that is coffee beans. To a coffee connoisseur the source of the beans used is very important. For example, a very small amount of coffee beans is grown in Jamaica. Due to the scarcity and high quality of Jamaican grown beans it is very expensive. Good quality coffee is also grown in Kenya. Much larger quantities of coffee beans are grown in other regions of Africa and also South America.

It is not only the location that matters but also exactly how the beans are treated. Gourmet coffee beans are carefully treated because the whole object is to end up with beans that have an excellent flavour and aroma. The process is as follows:

After harvesting, the flesh of the beans is taken out. The separation of flesh and seed is done by machine. It is the seed that is called the bean. The beans are fermented for a specific period. It is the fermentation that does away with a slimy covering. Next they are washed with water. The clean water gets rid of a bad smelling residue from fermentation. The beans are dried by sun or machine. High quality beans must only have a moisture level of ten percent. Dry beans called green beans are graded then stored then shipped across the world.

Beans can be further aged to get a flavour Europeans enjoy. The extra aging comes from the days when it took many months for beans to arrive in Europe and so Europeans became accustomed to that flavour.

Coffee beans must be roasted to the right degree. It is easy to burn the beans so great care must be taken. As soon as the beans are roasted they must be quickly cooled. It is the roasting process that determines how much flavour and aroma will be released.

Coffee beans must be ground. The exact texture is an individual choice. The coffee can be coarse or fine. Coarse would be brewed Turkish or Greek style. Finer coffee can be percolated. Espresso style requires very fine coffee.

The flavour of the beans is released over time. Both flavour and aroma peaks and then gradually starts to downgrade. Proper airtight storage containers must be used. As the coffee beans and ground coffee have a limited life it is better to only buy enough for shorter periods of time. This ensures you always get the best flavour and aroma.

It is usual for coffee lovers to buy their gourmet coffee beans from a specialist outlet and grind them at home. This standard of bean is determined by where it was grown and the precise care taken during the entire process from growing and harvesting to roasting and grinding. It is these factors that determine whether the flavour and aroma is superior to standard coffee.

Article Source: Articles Engine
Lawrence White

Seattle’s Best Coffee Henry’s Blend, Whole Bean, 12-Ounce Bags (Pack of 3) Reviews | Gourmet Whole Bean Coffee

Seattle’s Best Coffee Henry’s Blend, Whole Bean, 12-Ounce Bags (Pack of 3) Reviews | Gourmet Whole Bean Coffee:

Bags (Pack of 3)

• Pack of three, 12-ounce each (total of 36 ounces)
• Blend of Indonesian, Central, and South American coffees
• Sweet, nutty flavor with complex hearty aroma.

Seattle’s Best Coffee Henry’s Blend, Whole Bean , 12-Ounce Bags (Pack of 3) is a great full body, a slightly heavier texture and a deep dark brown color coffee. It comes from the perfect blend of Indonesian, Central, and South American coffees and is brought to life with a medium roast to bring out the “nutty” sweetness of the beans.

Cooking With Coffee

 

Tips from Bobby Flay!

-Francine Segan, Betty Food+Home Editor

You probably don't pour your morning cappuccino into a meat loaf or baked bean recipe - but top chefs, like Food Network's superstars Emeril Lagasse and Bobby Flay, do!

Coffee's hint of bittersweet chocolate, touch of berry, whiff of roasted nuts and red wine, make it a fantastic cooking ingredient.

Brewed coffee can substitute for stock or water in stews, sauces and even baked beans. Once you begin experimenting with coffee, you'll find hundreds of uses for it. You can even freeze leftover brewed coffee in ice cube trays or zip lock bags to use later as a seasoning.
The grounds make a terrific dry rub, as coffee seals in the meat's juices and help to caramelize it, which leads to a juicer, tastier piece of meat. Be sure to use finely ground beans, like those for espresso or Turkish coffee for rub recipes.
The ideal way to experience the depth of flavors coffee can add to beef is with Bobby Flay's Mesa Grill Coffee Rubbed Steak (recipe ; photo below) from his latest cookbook, Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen (Clarkson Potter, 2007). Flay, restaurant owner and star of award-winning cooking shows like Boy Meets Grill, Iron Chef America and Throwdown with Bobby Flay, is a master of perfectly flavoring and grilling meats.
Flay's rub calls for coffee grounds to be mixed with spices including coriander, oregano and chili powder. The first bite is sweet and smoky, followed by heat, which is perfectly tamed by the recipe's brown sugar. You'll love how the coffee grounds tenderize and add a hint of bittersweet chocolate to the beef.
Says Flay, "My inspiration for using coffee in a rub came to me when I was traveling in Texas for my Food Network show, Food Nation. I found a lot of coffee-rubbed beef dishes during my visit and when I came back to home to New York City, I experimented and decided to add espresso into a beef and rib rub recipe of mine. I find that the aromatic, bold flavor of coffee pairs nicely with the red chiles in the rub and adds a savory richness to grilled meats."

Bobby Flay's Mesa Grill Coffee Rubbed Steak
Serves: 4
From Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen (Clarkson Potter, ‘07) by Bobby Flay

 

 Ingredients:

Coffee Rub for Filet

1/4 cup ancho chile powder
1/4 cup finely ground espresso
2 tablespoons Spanish paprika
2 tablespoons dark brown sugar
1 tablespoon dry mustard
1 tablespoon kosher salt
1 tablespoon ground black pepper
1 tablespoon ground coriander
1 tablespoon dried oregano
2 teaspoons ground ginger
2 teaspoons chile de arbol powder
4 filet mignons (or other steak), 12 ounces each
2 tablespoons canola oil

Directions:
1. Combine all spices in a bowl.
2. Season one side of each filet with a heaping tablespoon of the rub. Heat the oil in a large sauté pan over high heat until smoking. Place the filet in the pan, rub-side down and cook until a crust has formed, 2 minutes. Turn the steak over, reduce heat to medium and continue cooking to medium-rare doneness, about 6-7 minutes. Remove from the pan and let rest 5 minutes before serving.

Online Cooking Classes

Online Cooking E-course

If you want to improve your skills in the kitchen, or perhaps start making more adventurous food, then online cooking classes can help you to do so. There are a number of courses available, ranging from basic home cooking skills to gourmet meals. There are even cooking classes that specialize in a specific world cuisine like Italian food for example.

When you sign up to any internet class you should look carefully and what they will provide you with for the money you are paying. Some classes are free, but those that offer more study materials will charge a fee for their service. Look for online courses that give you a good base of recipes to use, provide you with easy-to-follow cooking guides as well as videos for you to follow at home.

Another important aspect of any online cookery course is to let you know a little about healthy eating. Although cooking is somewhat of an art, it also comes down to feeding you and your family the nutrients you need each day. Many courses will provide you nutritional information and simple methods you can employ to make your meals a little healthier.

The most important thing when it comes to online cooking classes is to be willing to put the work in. You must be self motivated to keep ahead of the cooking and theory tasks that you will be assigned. If you employ all of the resources available then you should improve your cooking skills in no time, providing delicious food not only for yourself but also for dinner parties, families and perhaps more!

Black and Decker's DCM18S Brew n' Go Personal Coffeemaker Review

By A Chatfield

Black and Decker's DCM18S Brew n' Go Personal Coffeemaker is the working person's dream. It's not only quick and easy to use, but it doesn't leave you with all that extra coffee still sitting in the pot when you get home waiting to be cleaned out. There are plenty of single cup coffee makers out there though. What makes this one worth your hard earned dollar?

The coffee maker comes with a built in stainless steel travel mug, fifteen ounces or roughly the same as a Grande at Starbucks that it brews directly into. The bottom is tapered to fit most any cup holder your vehicle might have. It's ding proof, and best off all rinses out without a problem.

The Black and Decker's DCM18S Brew n' Go is a slick dishwasher safe plastic with a built in permanent filter, meaning no more messy paper filters, and works great for heating hot water up for tea, hot chocolate, a hot breakfast or whatever else you might think of. It brews in seconds, so there's no more waiting around for the steady drip to start up when you're in a hurry. And the clean up is almost non-existent. If you don't have the time one day it's not going to hurt to wait until tomorrow.

It's also an inexpensive machine, available on Amazon or similar sites for less than $20 and for that price you'll save the money on filters alone in a year or so. It's a perfect fit for students, busy office workers, and anyone on the go. The point is that you only have to brew one cup at a time though, so if you're a 'swing back as many as I can before lunch' type of coffee drinker, stick with your traditional brewing machine.

Don't forget that it's a simple machine too. There are no programmable options or fancy things you can do with your coffee. It's straightforward and simple, the way people on the go need it. But, for those that do need it 'on the go' you're not going to find a much better machine to keep you caffeinated. You can simply wake up throw in your coffee and put your mug in the slot, go take a shower, come back and have your hot steaming coffee ready to go, with no leftovers and no mess. Now, if only the drive to work you're about to commence could be so simple.

A Chatfield is a contributor for A1 Coffee Makers, where you will find information and reviews over many different kinds of coffee makers, including one cup coffee makers and more.

Shopping For Coffee Beans on the Web

Your favorite supermarket may carry a variety of different brands and flavors of coffee, but if you are a true coffee connoisseur, this probably will not appease your desire for quality coffee. The advent of specialty coffee shops has produced a new wave of coffee drinkers with a much more sophisticated palette than coffee drinkers of the past. Plus, home coffee bean roasting is quickly becoming a new trend in coffee, but unroasted beans are not always readily available in stores. While it might be difficult to purchase wholesale green coffee beans in a traditional retail setting, fortunately, the Internet provides the opportunity to purchase quality coffee beans that you may not find in your average grocery store. Since the Internet is an international phenomenon and online stores are available for consumers every hour of the day, online mercantile has quickly become the preferred way to buy and sell a multitude of different products.

If you are thinking you would like to buy green coffee beans online, there are many reasons why it is a wonderful thing to try. Green coffee beans stay fresh for an extended period of time and by roasting beans yourself, you are ensuring that they are roasted to your exact specifications and preferences. Also, the Internet provides product variety that is unavailable in most traditional brick-and-mortar environments.

If you choose to purchase regular roasted coffee beans online, you are making sure that you are buying the freshest beans possible, because many online retailers will ship out your beans within just a couple days of being roasted. To contrast, coffee beans purchased in a grocery store may have been roasted weeks ago, since they have to be transported to supermarkets and then sit on shelves. The advantage to utilizing the Internet for your coffee bean purchases is clear.

When you decide to purchase coffee beans online, make sure that you are sampling different roasts from different retailers so that you can find the type of coffee that is most suitable to you. Fortunately, the Internet makes it easy for you to try a variety of different coffee beans since there are many different retailers.

Steve writes about Gaggia espresso machines and Capresso coffee grinders.

By Steve Turley

Coffee People Medium Extra Bold, Donut Shop K-Cups for Keurig Brewers (Pack of 50)

Cooking with Coffee: 60 Recipes Using Fair Trade Coffee

Cooking with Coffee: 60 Recipes Using Fair Trade Coffee (New Internationalist Fairtrade Cookbooks)

Coffee is more than a morning pick-me-up. This fair trade cookbook demonstrates the range of drinks and dishes that can be created using this much loved stimulant: hot chocolate with coffee and cinnamon, cafe frappe, Mexican mole, lamb fillets with mocha and apple sauce, coffee doughnuts, coffee mousse with coffee and orange tuiles, mocha torte, espress-flavoured amaretti, coffee macaroons and more. It also enables the reader to follow the journey of the coffee bean from its origins in Latin America and Africa, through the refinement process, to roasting houses in more northerly climes. Details of fair trade coffee suppliers are provided at the back of the book.

Green Mountain Coffee Begins Shipping Vending Machine For K-Cups

Tim Sanford
Editor@vendingtimes.net

WATERBURY, VT -- Green Mountain Coffee Roasters said it is now shipping the Keurig K-Cup vending machine previewed at the National Automatic Merchandising Association's recent Spring Expo (see story here). The full-size vender offers up to 12 selections, and accommodates more than 1,000 K-Cups.

Designed to make Keurig single-cup brewing feasible in high-traffic commercial and manufacturing settings, the Green Mountain Coffee-branded vending machine dispenses K-Cup portion packs for use in Keurig single-cup brewers. Tully's- and Caribou-branded machines will be available later this summer.

The vender was developed for large venues that sell coffee and other beverages to employees or visitors. It allows operators to meet the demand for portion-packed, single-cup coffee with a solution that is economical, low maintenance and sanitary.

"This innovative system will make people think about coffee from a vending machine in a whole new way," said T.J. Whalen, vice-president of marketing for GMCR's specialty coffee business unit. "With its value proposition of quality, variety and convenience, this unit brings a coffeehouse experience to vending locations."

The Green Mountain Coffee vender holds more than 1,000 K-Cup portion packs. Operators can choose to offer up to 12 product selections from a growing line that presently includes more than 60 coffees, teas and hot cocoas in K-Cups from GMCR's family of brands. These not only include Green Mountain Coffee, but also Tully's Coffee, Newman's Own Organics Coffee, Caribou Coffee, Celestial Seasonings Teas and Café Escapes.

The machines offer quick, easy access to an assortment of these products for use with Keurig's proprietary brewing system. Available in a range of models to meet differing location needs, all of them are engineered to deliver water in the proper volume and at the optimum temperature and pressure to create a perfect cup of coffee, tea or hot cocoa in less than a minute.

Green Mountain reported that Scott Meskin, owner and partner of Black Tie Services (Halethorpe, MD), has tested the new machine in the Baltimore market. "It's the new buzz," he said. "I finally have a coffee vending machine that competes with any gourmet coffee shop. And it's so easy! There's no mess to clean, no cups jamming -- just happy customers."

Information on the Green Mountain K-Cup vender can be had by calling the company at (800) 432-4627.

Italian Tiramisu

Tiramisu - Italian coffee triffle

2 Egg yolks

1/4 c Sugar

1/2 c Marsala wine

1/2 lb Mascarpone cheese

1 c 35% Real Whipping Cream

1/2 c Extra strong coffee, cold

2 tb Brandy

24 Dry Italian ladyfingers

6 oz Semisweet chocolate, finely- chopped (approx 1 cup)

Ingredient notes:

Orange liqueur or extra strong coffee may be used inplace of Marsala wine.

Cream cheese may be used in place of mascaroinecheese.

Orange liqueur or orange juice may be used in place of brandy.

Ladyfingers should be approx 4x1-inch size.

Plain cookies or cake may be used in place of ladyfingers.

1. Make the filling by beating egg yolks with sugar until light. Beat inMarsala. Cook gently in a double boiler or in a stainless steel or glassbowl set over a pot of simmering water. Cook gently, stirring constantly,until thickened. Cool.

2. Beat mascarpone cheese until smooth and then slowly beat in cooledcustard.

3. Whip cream until light. Gently fold into cheese mixture. Reserve.

4. Combine coffee with brandy. Reserve.

5. Line an 8-inch baking dish or trifle bowl with ladyfingers. (Do notworry if ladyfingers do not fit exactly, break up extras and fit intospaces.) Drizzle with half of the coffee mixture. Spread half the fillingover. Sprinkle with half the chocolate. Repeat layers starting withladyfingers, drizzling with remaining coffee, spreading remaining fillingover ladyfingers and topping with chocolate.

6. Refrigerate a few hours or overnight before serving.

Tiramisu can befrozen for up to one month.Yield: 12 servings

White Russian Tiramisu

1/2 cup ground coffee beans

1-3/4 cups cold water

1/4 cup Kahlua (coffee-flavored liqueur), divided

1/2 cup (3-1/2 ounces) mascarpone cheese

(8-ounce) block fat-free cream cheese, softened

1/3 cup packed brown sugar

1/4 cup granulated sugar

24 ladyfingers (2 (3-ounce) packages)

2 teaspoons unsweetened cocoa, divided

Assemble drip coffeemaker according to manufacturer's directions.

Place the ground coffee in the coffee filter or filter basket.

Add cold water to coffee maker and brew to make 1-1/2 cups.

Combine the brewed coffee and 2 tablespoons Kahlua in a shallow dish, and cool.

Combine cheeses in a large bowl.

Beat at high speed of a mixer until smooth.

Add sugars and 2 tablespoons Kahlua, and beat until well-blended.

Split ladyfingers in half lengthwise.

Quickly dip 24 ladyfinger halves, flat sides down, into coffee mixture; place, dipped sides down,

in the bottom of an 8-inch square baking dish, slightly over lapping ladyfinger halves.

Spread half of cheese mixture over ladyfingers; sprinkle with 1 teaspoon cocoa.

Repeat procedure with remaining ladyfinger halves, coffee mixture, cheese mixture, and 1 teaspoon cocoa.

Place 1 toothpick in each corner and 1 in the center of tiramisu (to prevent plastic wrap from sticking to cheese mixture); cover with plastic wrap.

Chill 2 hours. Yield: 12 servings

Sara's Kitchen

Sara's Kitchen

Old Fashioned French Vanilla Coffee Ice Cream

Feel free to use just about any kind of coffee grounds here, but I think the vanilla flavor tastes right at home in this custard-based – meaning it contains egg yolks – ice cream.

I’ve seen similar recipes for coffee ice cream in which the cream is steeped with whole coffee beans, but I think using grounds, and then straining them, gives the ice cream a much fuller coffee flavor. For an unforgettable summer dessert, serve this in small, chilled bowls with a warm chocolate sauce (see Warm Mocha Sauce), plain shortbread cookies, and coffee – naturally.

Homemade ice cream can freeze up pretty firm if you make it several hours ahead, so if that’s the case just soften it slightly by transferring it to the refrigerator 15 to 30 minutes before serving.

1 1/2 cups heavy cream or whipping cream

1 1/2 cups light cream or half-and-half

3/4 cup sugar

2 level tablespoons ground coffee

4 large egg yolks 1 teaspoon vanilla extract

1. Combine the heavy cream, light cream, sugar, and ground coffee in a medium-size saucepan. Stir over medium heat for several minutes, without boiling, until the sugar dissolves. Cover and set aside to steep for 15 minutes.
2. Line a sieve with cheesecloth and strain the cream through it. The cheesecloth will catch most of the grounds, but don’t be concerned if some of the fine flecks make their way through.
3. Stir the egg yolks in a medium-size bowl. Gradually stir about 1 cup of the warm cream into the yolks, then transfer the yolk mixture and the remaining strained cream back to the saucepan. Gently heat the coffee custard over medium-low heat – stirring virtually nonstop – until it is thick enough to coat a spoon, about 5 minutes. Do not boil. Remove from the heat, pour the mixture into a shallow bowl, and stir in the vanilla. Set aside to cool, then cover and refrigerate 2 to 3 hours, or overnight.
4. Transfer the chilled mixture to your ice cream maker and process according to the manufacturer’s instructions.
Makes 6 to 8 servings

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