Archive for December, 2011

Irish Coffee Torte

Ingredients:

2 c Unsalted butter
1 c Sugar
3/4 c Strong hot coffee
1/4 c Irish cream liquor
16 oz Semi-sweet dark chocolate
6 Eggs; room temp
6 Egg yolks; room temp

1. Position rack in centre of oven and preheat to 325F. Generously butter 8″ springform pan and line bottom with parchment or waxed paper. Butter and flour the paper.

2. Melt butter with sugar, coffee and liquor in heavy 3-quart saucepan over med-low heat, stirring until sugar dissolves. Add chocolate and stir until smooth. Remove from heat.

3. With electric mixer, whisk eggs and yolks in a large bowl until triple in volume and form ribbons when lifted. Whisk into chocolate mixture. Pour batter into prepared pan. Place pan on heavy baking sheet. Bake until edges puff and crack slightly, but centre is not completely set (about 1 hr). Do not overbake (cake will set as it cools). Transfer to rack and cool. Cover and refrigerate overnight.

4. Run small sharp knife around cake pan sides to loosen. Carefully release sides. Place on platter and serve in small portions.

Yield: 10 Servings

Recommended: Bailey’s Irish Cream and a cup of coffee; Tia Maria and a cup of coffee

Public Domain Recipe



“He was my cream, and I was his coffee -
And when you poured us together, it was something.”
~Josephine Baker

Borstplaat (Fondants)

Ingredients:

1 c Granulated Sugar
3 tb Liquid (Water; Milk, Half & Half or Light Cream)
1 tsp Butter
Flavoring Extract of Your Choice
3 drops Food Coloring of Your Choice

You know a visit from St. Nicholas isn’t too far away when Dutch bakeries start to fill with tastes of the holiday season. Borstplaat is included in this fantastic array of flavors and colors. This hard, smooth fondant (or sugar candy) in served in many flavors including vanilla, fruit, coffee and chocolate.

Often prepared in heart-shaped molds, Borstplaat can also take on the form of squares, circles or stars in many different colors. Prepare a portion tonight and enjoy this delicious candy from the Netherlands…And from The Cook & Kitchen Staff at Recipe-a-Day.com.

In a small, heavy saucepan mix sugar and liquid. Heat slowly to a boil without stirring the syrup until the mixture registers 240-F degrees on a candy thermometer. Remove from heat immediately and add the butter, flavoring and food coloring. Stir vigorously until the syrup thickens. Either drop from a spoon onto waxed paper or pour into greased lids no more than 1/2-inch deep. Cool to solidify.

Flavoring Recommendations: For fruit-flavored Borstplaat add lemon, orange, lime, or strawberry flavored extract with appropriate food coloring. For pure fruit flavor prepare the mixture with water.

For chocolate-flavored Borstplaat, add 2 Tbs. unsweetened cocoa powder and use a liquid of half & half or light cream to prepare. Stir vigorously enough to dissolve any lumps created by the cocoa powder.

For coffee-flavored Borstplaat, the 3 Tbs. of liquid should be comprised of 1 1/2 Tbs. strong coffee and 1 1/2 Tbs. half & half or light cream.

Try other extracts including peppermint, anise, or almond with enhanced flavorings in the liquids from liqueurs. Experiment and have some fun with this recipe!

Public Domain Recipe



“Given enough coffee, I could rule the world.”
~Author Unknown

Coffee Rating:
4 out of 5 coffee cups

Rockin’ Coffee
Guatemala Huehuetenango Region Dark-Medium Roast
Price: $12.45

Rockin’ Coffee was kind enough to send us three free coffees to sample from their line of organic coffees. The third review is of their Huehuetenango Region Dark Medium roast whole bean coffee. Rockin’ Coffee is a fair trade coffee company using organic high quality Arabica beans. Rockin’ Coffee roasts their coffee beans in New England in small batches, producing the optimum flavor from the coffee beans. Rockin’ Coffee uses coffee beans from Ethiopia, Indonesia Sumatra, and Guatemala to create their premium roasted coffee.

When opening the package of Huehuetenango Region whole beans there is a strong, aromatic roast smell. The Guatemala coffee was brewed with a French Press and it was tasted with and without half and half. I prefered the taste with creamer but both tastings were very good. Rockin’ Coffee mentions that Guatemala offers a number of regions that produce several different coffee profiles, providing opportunities to experience different coffees including coffee regions Antigua, Atitlan and Huehuetenango, where this coffee comes from. Rockin’ Coffee says that Huehuetenango is one of the most prized coffee regions of the country.

The Huehuetenango Region Dark Medium roast is a strong tasting coffee, it is smooth with no bitterness. The coffee is moderately dark with a warm and full bodied flavor. This coffee would work for those who like a medium roast and there is enough flavor for the dark roast crowd as well. I recommend Huehuetenango Region Dark Medium roast as a coffee I could happily drink every day.

Coffee Recipe: Coffee Roast

Coffee Roast

Description

An absolute favourite of meat-&-veggies only men. Fuss-free preparation, but it takes some thinking ahead for cooking time. Tender beef simmered in roasted coffee. Absolutely delicious.

Contributed by World Recipes Y-Group

Makes: 6 servings
Ingredients Edit
2 tbsp butter
4 lb chuck roast
1 tbsp butter
salt (to taste)
1 large onion, chopped
6 cups brewed coffee
2 cups canned mushrooms
3 tbsp cornstarch

Directions

Melt 2 tbsp of butter in a large saucepan over medium high heat.

Add the roast and sear on all sides until well browned; set aside.

In the same saucepan, melt the remaining butter, add salt and onions; saute for 5 minutes.

Return the meat to the saucepan, pour in the coffee and mushrooms.

Bring to a boil, reduce heat to low and simmer for 5 hrs, turning meat over halfway through cooking time.

Gravy

Remove a cup of the coffee mixture from the saucepan; combine with the cornstarch, stirring until smooth; return to the simmering pan.

Mix well, remove from heat and serve.

Public Domain Recipe

Every year, coffee shops roll out holiday-themed drinks, and even Mr. Scrooge can’t help but look forward to the winter flavors. Most coffee shops offer the same general flavors when it comes to holiday drinks (every cafe offers some form of the peppermint mocha), but each brand adds its own twist to the drink. Read on for details on holiday drinks offered by four national chains, including details on what’s unique about each.

Starbucks Caramel Brulee

Starbucks — You can’t go wrong with Starbucks holiday drinks, although you will pay a pretty penny for even a tall. Starbucks refers to their holiday specials as the “Holiday Trio.” Probably the most famous of the trio is the Peppermint Mocha, which is a mocha (espresso, steamed milk, chocolate syrup, and whipped cream), plus peppermint flavor and shaved chocolate curls. Their Peppermint Mocha also comes as a Frappeccino (yum!), and there’s a skinny version for those counting calories. The Gingerbread Latte is a basic latte (espresso and steamed milk) with gingerbread flavor that tastes just like grandma’s cookies. This drink is topped off with whipped cream and nutmeg for a drink that’s sweet and spicy. The third member of the trio is the Caramel Brulee Latte, which is a latte plus carmel syrup, whipped cream, and shreds of caramel on top. Some say this drink is the least tasty of the three, but those who have a sweet tooth and love caramel will appreciate it.

Dunkin’ Donuts — Dunkin Donuts holiday lattes are less expensive than Starbucks, but still tasty. This season they’re featuring the Gingerbread and Peppermint Mocha Lattes, which are both returning favorites. They also have a new tasty drink this year called Cinnamon Swirl. All three lattes are available iced. Many customers love Dunkin’ Donuts coffee, and it’s fans will defend it against all other coffee. Others aren’t so keen on it, saying Dunkin’ Donuts’ focus is too much on milky flavor and not quality beans.

McDonald’s — Probably the most affordable of all is McDonald’s new Peppermint Mocha. Some rave about this drink, saying not only is it less expensive than Starbucks, but tastes just as good. Others complain that McDonald’s coffee isn’t up to par and that their mochas are mostly sweet milk with a splash of coffee.

Seattle’s Best Coffee — Seattle’s Best also offers a version of the peppermint mocha with their “Peppermint Mocha Trio.” They add the tasty touch of crushed candy canes on top. Their Gingerbread Latte is said to be just like biting into fresh gingerbread, and many claim their version is better than Starbucks. Unique to Seattle’s Best is their Sugar & Spice Latte, which tastes like brown sugar, cinnamon, cloves, and nutmeg.

With so many holiday drinks and not enough time, use these rules of thumb when deciding where to get your next coffee treat:

If you ‘re looking to save money, visit McDonald’s or Dunkin’ Donuts.

If you’re looking for clever twists on holiday drinks, go to Seattle’s Best.

If you want classic and quality holiday drinks, go to Starbucks.

Image courtesy of Starbucks.com

Author bio: Sarah Heckle is an editor from Indianapolis who looks forward to spending time with family and relaxing this holiday season. Her wish list this year includes bifocal sunglasses, a leopard print scarf, and a new coat!

Tall, Grande, or Venti?

Over the course of humankind, there have been all manner of inventions and discoveries. Who was the gal who invented the wheel? Who was the guy who figured out that you could eat an oyster? And perhaps most troubling, who was the first coffee connoisseur decide to make coffee out of beans that had already taken a tour of the alimentary canal of Paradoxurus hermaphroditus, the Asian Palm Civet, a small cat-like animal from southeast Asia?

Kopi Luwak is a rather pricey brew that is made from coffee beans that have already been eaten and partially digested by this cute little critter. Apparently even though the trip through the civet doesn’t completely break the beans down, enzymes acting on them on the way through supposedly makes coffee made from them something special. I’ll never know—I’m still trying to figure out the oyster thing. If you (or your cat) are curious, you can check out this review.

Image courtesy of Wikipedia.

Coffee Recipe: Coffee Custard

Coffee Custard

Ingredients

6 tsp ground coffee
10 g gelatin
200 g cream
2 yolks
a pinch of baking powder
½ cup water
3 tbsp sugar

Directions

Pour boiling water over coffee and leave to brew.

Soak gelatin in water.

Whip yolks with sugar.

Strain coffee extract and add it to yolks, stir carefully and let it get dense on a double boiler.

Then add swollen gelatin and vanilla to the mixture and stir thoroughly.

Cool down and whip cream and add cooled mixture to it, stir and arrange in molds.

Decorated with nuts and the rest of whipped cream.

Serve with coffee.

Public Domain Recipe



“Caffeine is my shepherd; I shall not doze.
It maketh me to wake in green pastures:
It leadeth me beyond the sleeping masses.
It restoreth my buzz:
It leadeth me in the paths of consciousness for its name’s sake.
Yea, though I walk through the valley of the shadow of addiction, I will fear no Equal™:
For thou art with me; thy cream and thy sugar they comfort me.
Thou preparest a carafe before me in the presence of The Starbucks:
Thou anointest my day with pep; my mug runneth over.
Surely richness and taste shall follow me all the days of my life:
And I will dwell in the House of Mochas forever.”
~Author Unknown

Coffee Rating:
3.5 out of 5 coffee cups

Rockin’ Coffee
Ethiopia Yirgacheffe Region Medium Roast
Price: $13.45

Rockin’ Coffee was kind enough to send us three free coffees to sample from their line of organic coffees. The second review is of their Yirgacheffe Region medium roast Medium roast whole bean coffee. Rockin’ Coffee is a fair trade coffee company using organic high quality Arabica beans. Rockin’ Coffee roasts their coffee beans in New England in small batches, producing the optimum flavor from the coffee beans. Rockin’ Coffee uses coffee beans from Ethiopia, Indonesia Sumatra, and Guatemala to create their premium roasted coffee.

When opening the package of Yirgacheffe Region the whole beans have a nutty smell to them, reminding me of lighter hazelnut coffees I have purchased. The Ethiopia coffee was brewed with a French Press and it was tasted with and without half and half. Both tastings were flavorful yet mild. Rockin’ Coffee states that the Yirgacheffe Region is harvested by the Oromia Co-op and you can expect a less acidic, clean coffee due to the use of the wet process in their milling.

The Yirgacheffe Region Medium Roast is a lighter tasting coffee, it is smooth with no bitterness. This is not a strong coffee, for people who prefer medium to light roasts this coffee is ideal. As someone who prefers strong tasting coffee the coffee was good but not great for me. I’d think of this coffee as mellow in aroma and flavor. For those who prefer a lighter roast you will definitely enjoy this coffee.

Coffee Recipe: Coffee Cookies

Coffee Cookies

Ingredients

1 cup margarine
¾ cup icing sugar
½ teaspoon vanilla
1 tbsp instant coffee granules
½ teaspoon salt
1 and ¾ cups unbleached white flour

Chocolate Glaze
¼ cup vegan chocolate chips. (using the good, expensive ones, like tropical source brand, will bring a whole other dimension to these cookies.)
2 tbsp or more liquid of your choice (non-dairy milk, coffee, water); just enough to make the melted chocolate liquid-y and drizzley.

Directions
Cream the margarine and sugar together until light and fluffy.

Add vanilla.

Combine coffee granules and flour.

Stir the flour mixture into creamed mixture and mix well.

Chill the dough before forming into ¾ inch balls.

Bake at 350 f for 18-20 minutes on an ungreased cookie sheet.

While they are baking, melt the chocolate chips and liquid together over low heat (a double boiler would be best).

When the cookies come out of the oven, and are still warm, place them on a sheet of waxed paper and, using a butter knife to scoop up the glaze, whip the chocolate around over them to create jackson pollock-esque designs on them.

Public Domain Recipe



“Man does not live by coffee alone. Have a danish.” ~Author Unknown