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Coffee should be black as hell, strong as death, and as sweet as love-- |
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Coffee Recipes Beverages Cafe Brulot Coffee Nudge Entreés Coffee Pork Chops Desserts Hazelnut Meringues with Coffee Cream Coffee Créme Brulée Frozen Coffee Parfait Cafe Brulot A warming and soothing drink. Serves one. 1 large brandy snifter, preheated 1½ jiggers cognac 1 teaspoon sugar 1 or 2 whole cloves 1 stick cinnamon 1 strip each of orange and lemon peel 10 oz. medium roast brewed coffee ½ jigger Grand Marnier Mix all ingredients except the coffee and the Grand Marnier in a small saucepan and warm gently over low heat for two minutes. Stir in the coffee, Strain into the warm brandy snifter and stir in Grand Marnier. Coffee Nudge Snuggle up to a cup of this, your favorite friend, and a warm fire. Yields 2 cups. 2 cups hot brewed coffee 2 fl. ounces coffee flavored liqueur 2 fl. ounces Brandy or Amaretto 1 fl. ounce Creme de Cacao ½ cup whipped cream, garnish 1 teaspoon chocolate sprinkles Brew strong coffee of your choice, preferably in a French Press for ultimate flavor. In the botton of two coffee mugs, pour equal amounts each of coffee liqueur, brandy and creme de cacao. Fill each cup with hot coffee and garnish with a dollop of whipped cream and chocolate sprinkles. Coffee Pork Chops Yields 6 servings. 6 pork chops 3 teaspoons olive oil 2 mashed cloves of garlic 2 teaspoons minced parsley 150ml red wine 150ml strong black coffee 3 teaspoons honey Salt and pepper, freshly ground, to taste Juice and grated pulp of one lemon or lime Put the chops inside a large, but low stewpan. Mix the remaining ingredients and pour over the chops. Marinate the chops overnight, stirring occasionally. When ready to cook, remove chops from the stewpan and grill, turning often until uniformly browned. Place chops back into the stewpan and bake in a 400°F oven for 30 minutes. Hazelnut Meringues with Coffee Cream Makes 8 servings 4 egg whites 1 teaspoon vanilla ¼ teaspoon cream of tartar 1 1/3 cups sugar 1 cup ground hazelnuts (filberts) 1 3-oz package cream cheese, softened 3 tablespoons strong coffee 2 oz semisweet chocolate Coarsely chopped hazelnuts Allow egg whites to stand at room temperature for 30 minutes. Cover a large cookie sheet with parchment paper or foil. Draw eight 3 inch circles, 3 inches apart, on paper or foil and set aside. For meringue, in a large mixing bowl combine egg whites, vanilla and cream of tartar. Beat with an electric mixer on medium speed until soft peaks form. Gradually add the 1 1/3 cups suger, 1 tablespoon at a time, beating about 4 minutes on high speed until stiff peaks form and sugar is almost dissolved. Gently fold in ground hazelnuts. Transfer meringue to a pastry bag fitted with a large round tip. Pipe meringue onto the circles on the paper or foil, building up the sides to form shells. Bake in a 300ºF oven for 35 minutes. Turm oven off. Let meringues dry in oven, with door closed, for 1 hour. Remove from oven; cool completely on cookie sheet. In a medium mixing bowl beat cream cheese with 2 tablespoons of the butter until smooth; beat in the 1/3 cup sugar. Add the whipping cream and coffee. Beat on low speed until combined; beat on medium speed until soft peaks form. Remove meringues from paper or foil. Place meringues on a platter. Fill the shells with whipped cream mixture. Cover loosely; chill 2-4 hours. Just before assembling, in a small saucepan melt the remaining 1 tablespoon butter and the chocolate over low heat, stirring constantly. Cool slightly. To serve, drizzle 8 dessert plates with melted chocolate. Place filled meringue shells on top of chocolate. Sprinkle with chopped hazelnuts. Coffee Créme Brulée Makes 6 servings 1¾ cups half-and-half or light cream 5 egg yolks, slightly beaten 1/3 cup sugar 1 teaspoon vanilla 2 tablespoons strong coffee 1/8 teaspoon salt 1/4 cup sugar In a small heavy saucepan heat half-and-half over medium-low heat just until bubbly. Remove from heat; set aside. Meanwhile, in a medium bowl combine egg yolks, the 1/3 cup sugar, vanilla, coffee and salt. Beat with a wire whisk just until combined. Slowly whisk the hot half-and-half into the egg mixture. Place 6 ¾-cup soufflé dishes or 6 oz custard cups in a 3-quart baking dish. Divide custard mixture evenly among the soufflé dishes or cups. Place baking dish on oven rack. Pour enough boiling water into the baking dish to reach halfway up the sides of the soufflé dishes. Bake in a 325°F oven for 30 to 40 minutes or until knife inserted near the center comes out clean. Remove dishes from water; cool on a wire rack. Cover and chill for at least 1 hour or for up to 8 hours. Before serving, sprinkle custards evenly and generously with divided ¼ cup of sugar and carmelize with a kitchen torch. Serve immediately. Frozen Coffee Parfait We recommend one of the following coffees for this recipe: Yemen Mocha or Mexico "Spirit of the Aztec" Yield 6-8 servings 1 14oz can sweetened condensed milk 1/3 cup double strength coffee sweetened with 4 tablespoons sugar while hot (allow to cool before using) 1 cup whipped heavy whipping cream In a large bowl, combine the sweetened condensed milk and the coffee on low speed with mixer. Whip on high speed for three to five minutes. By hand fold in the whipped whipping cream. Make sure the mixture is evenly distributed. Spoon the mixture into 6-8 serving dishes, then freeze for 3 hours or until firm. If you would like to share a recipe or would like any of the above recipes emailed to you. . .Contact barista@thevirtualcafe.com |