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!!

Wednesday, July 23, 2008

Mocha Biscotti

1 1/3 cups whole blanched almonds; 1 1/3 cups whole hazelnuts; 6 oz bittersweet or semisweet chocolate, chopped; 3 cups all purpose flour; 1/4 cup unsweetened cocoa; 2 1/2 tsp. baking powder; 1/4 tsp. salt; 1/2 cup unsalted butter, softened; 1 cup sugar; 3 large eggs plus 1 large egg white; 1 1/2 tbsp. light corn syrup; 1 tbsp. instant coffee granules; 1 1/4 tsp. vanilla; 1 1/4 tsp. almond extract
Preheat oven to 350 degrees. Grease cookie sheets. Toast nuts until fragrant and pale brown. Do not burn. Coarsely chop nuts. Set aside. Stir together the flour, cocoa, baking powder and salt. In a seperate bowl, beat until fluffy, the butter and sugar. Add eggs one at a time and beat in syrup, coffee powder, vanilla and almond extract. Beat until coffee dissolves. Gradually mix in dry ingredients. Stir in nuts and chocolate. Divide dough into 2 long logs (1 1/2"wide x 15" long). Bake in oven for 35 mins. Cool on wire rack. When cool, cut logs crosswise, on a diagonal, into 1/2" inch thick slices. Lay slices on sheet and bake for another 16-20 mins. Transfer to racks to cool. Can dip one end of biscotti into melted chocolate if feeling decadent! Store for up to 3 weeks. Freeze up to 3 months. Delicious with a steaming cup of Cafe Luca coffee!!

Monday, July 21, 2008

Coffee Guide

Americano - long and black

Caffe Latte - coffee with milk; a breakfast drink in Italy

Caffe Macchiato - strong coffee with a little milk

Cappucino - usually a morning drink in Italy; named after the Cappucin monks who wore brown and cream colored robes

Corretto - coffee with a splash of liqueur; savoured after meals

Doppio - long and black aka Americano

Espresso - extremely strong coffee served in tiny cups throughout the day

Latte Macchiato - hot milk flavoured with a small amount of coffee; children's drink

Ristretto - very concentrated; flavour is stronger than espresso