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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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