Archive for October 28th, 2006
I normally avoid flavored coffee drinks, yet…around the holidays, it just seems right. Since Halloween kicks off the holiday season (for me, at least), I’ve started posting several coffee recipes here, and will have more in the coming months. Of course, one recipe that everyone’s looking for this time of year is one for a Pumpkin Latte! And so, without further ado, here’s one I found on about.com:
Ingredients:
1 tbs canned pumpkin
2 tbs vanilla extract
1/4 tsp cinnamon, ground
1 cup milk
1/2 cup strong coffee, or 1/4 cup espresso
Instructions:
In a saucepan, heat milk and pumpkin until steaming. Stir in vanilla and cinnamon. Put mixture in a blender, and blend for 15-20 seconds until thick and foamy. Pour into tall glass, then add coffee (or espresso). Top with a sprinkling of pumpkin pie spice or ground nutmeg.
October 28th, 2006
This is a dark marinade perfect for beef.
Ingredients:
1/2 cup Worcestershire sauce
1/2 cup strong, brewed Millstone® Coffee cooled (use 1-1/2 Tbsp. per serving)
1/4 cup vegetable oil
3 Tbsp. balsamic vinegar
3 Tbsp. dark brown sugar
2 tsp. salt
1/2 tsp. freshly ground black pepper
1 tsp. minced garlic
1 Tbsp. minced fresh ginger root
Instructions:
Mix together all ingredients. Place beef in a heavy-duty plastic bag with reclosable top. Pour in marinade. Seal and chill. Marinate less-tender cuts 12 or more hours and tender cuts at least 2 hours. Broil or grill as desired.
Makes enough to marinate 2 large flank steaks
(source)
October 28th, 2006
A company in Arizona is selling acid-free coffee. That’s the plus side. The big negative is that it comes pre-ground (boo!), in those pre-measured packets designed for brewing a single pot of coffee. The sort of packets you’d find in an office lunchroom. I’m not really sure how they’re making it acid-free, other than that they say the roasting process is incredibly precise, tolerant of an error of no more than a few seconds. My guess is they’re sampling the exhaust coming out of the roast and when levels of something are detected, they stop the process. I do something similar when I roast coffee, though quite low-tech. I sniff the exhaust fumes, waiting for a hint of smoke to appear. I usually then let it go another 20-30 seconds and stop the roast. You can read more about Tyler’s Coffee here.
October 28th, 2006
