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.