Sunday, September 14, 2008

Scrumptious Mocha Cheesecake

This decadent recipe comes from my sister! It's creamy, luxurious and very delicious.

1 1/2 cups chocolate cookie crumbs
1/3 cup butter, melted
4 (1 ounce) squares semisweet chocolate, chopped
12 ounces cream cheese, room temperature
1/2 cup brown sugar
2 tablespoons cornstarch
2 eggs
3 tablespoons coffee flavored liqueur

Preheat oven to 325 degrees F (165 degrees C).
Grease an 8 inch springform pan.
combine cookie crumbs and butter in medium bowl.
Mix well. Press into bottom of springform pan.
In top of a double boiler, heat chocolate. Stir occasionally 'til chocolate is melted and smooth.
Remove from heat and allow to cool.
Beat cream cheese, brown sugar and cornstarch until smooth in large bowl.
Beat in eggs one at a time. Blend in coffee liqueur.
Fold 1/3 of filling into melted chocolate.
Then pour the chocolate mixture back into the filling and mix until no streaks remain.
Pour into crust.
Bake in the preheated oven for 60 minutes, 'til filling is set.
Allow to cool to room temperature - then refrigerate 4 hours before serving.

Wednesday, September 3, 2008

Coffee Zabaglione

This zabaglione is already decadent; however if you're in the mood to go all the way, try it drizzled over vanilla ice cream.

4 egg yolks
2 tbsp strong coffee
1/4 c sugar
2 tb coffee liqueur
1/4 ts nutmeg
1/2 c grated semi sweet chocolate
-whisk egg yolks and sugar to a creamy consistency in top of double boiler
-in the bottom half of the double boiler, bring a small amount of water to the simmer.
-place egg mixture over shimmering water, making sure the bottom of the pan doesnt touch the water.
-beat mixture well with a whisk until it begins to thicken, about 5 minutes
-be careful not to beat too long or you will cook the eggs.
-remove top of the double boiler from the heat and whisk in the nutmeg, espresso and coffee liqueur
-return pan to double boiler and whisk until the mixture increases in volume and becomes light and fluffy, about 3-5 minutes
-remove from heat and spoon zabaglione into dessert dishes
-sprinkle with grated chocolate and serve immediately

Thursday, August 28, 2008

Coffee Brownies

These brownies are not for you if caffine keeps you awake, unless you enjoy them after lunch....

1 cup semisweet chocolate chips
1/4 cup butter
1 egg
1 egg yolk
2/3 cup flour
1/2 cup sugar
1 tbs coffee granules
1/8 tsp baking soda
1 tbs Kahlua
1 tbs vanilla
Preheat oven to 350F. In a saucepan, melt chocolate and butter together. Remove from heat and stir in coffee granules, egg and extra egg yolk. In a separate bowl, sift together flour, sugar and baking soda. Add dry ingredients to the chocolate mixture. Stir in vanilla and Kailua. Pour batter into a 8x8 baking pan, and bake for 20 - 25 minutes. Let brownies cool and cut into squares. These brownies are so delicious that maybe the ingredients should be doubled! Can add toffee bits, chopped up chocolate bars, walnuts or pecans. Serve with vanilla ice cream.

Wednesday, August 27, 2008

Coffee Art at Caffe Artigiano

After a busy morning of shopping with my teenage daughters, a 'pick me up' and a short respite from the sales is in order. We usually drop by Caffe Artigiano in our neighborhood where we know we can savour an intensely creamy caffine experience, almost a replica of what we would enjoy on a sunny street in Rome.

Sunday, August 24, 2008

Barbecue Sauce

Try this sauce with chicken, steak or seafood. The coffee surprizingly adds a rich flavour to the sauce.
1 chili, cored, seeded and minced
1 small jalapeno chili, cored, seeded and minced
1 med. yellow onion, minced
1 red bell pepper, minced
2 tbsp fresh ginger, minced
1 tbsp fresh garlic, minced (optional)
1 tsp fresh black pepper
10.5 oz beef bouillon
1/2 c balsamico
1/2 c molasses or maple syrup
6 oz freshly brewed strong coffee
2 tbsp maple syrup
2 tbsp dijon mustard
Mix chilis, onion , pepper, ginger, garlic and ground pepper in saucepan.
Stir in bouillon. Bring to the boil, then reduce heat and simmer for 30 mins.
Add balsamico, molasses, and coffee.
Return to boil and then simmer until mixture is a thick consistency.
Add maple syrup and whisk in mustard.
Season to taste.

Friday, August 15, 2008

Rich Coffee Custard

This is my mother's recipe which I think she got from her mother... As children growing up in Europe, we used to be given rich milk puddings to build up our strength or to make us feel better if we were sick. This is a more grown up version.
2 cups milk
1 cup whipping cream
3 whole eggs and 3 egg yolks
3/4 cup sugar
1 cup strong coffee
2 tsp. instant coffee granules
Preheat oven to 300 degrees. Mix milk & cream in a large bowl. Strain whole eggs and yolks into mixture thro' a strainer. Stir in sugar, coffee, and instant coffee. Butter 6 ramekins and arrange in large baking dish. Pour hot water (not boiling) around ramekins til halfway up sides. Bake custard 50-60 mins. A knife inserted will come out clean (middle will be slightly runny). Leave ramekins in water for few more mins. May serve warm or cold, garnished with whipped cream and chocolate covered coffee beans.

Wednesday, July 30, 2008

Coffee Baked Alaska

This indulgent dessert is a caffine take on the classic...
1 quart coffee ice cream
1 x 9" sponge cake layer
5 egg whites
1 tsp vanilla
1/2 tsp cream of tartar
2/3 cup sugar
Stir ice cream to soften. Line a 1 1/2 quart bowl with plastic wrap. Spoon ice cream into bowl. Invert ice cream onto cake and freeze until firm. Make meringue by beating egg whites with vanilla and cream of tartar until soft peaks form. Gently add sugar and beat until the peaks are stiff. Transfer the cake and ice cream to a baking sheet. Remove plastic wrap. Ice with meringue and seal edges to baking sheet. Bake at 500 degrees for a few minutes until golden. Serve right away!!