Posts filed under 'recipes'
From The Oregonian newspaper comes an interesting recipe for a Chocolate Espresso Torte:
“Makes 8 to 10 servings
This torte has the light texture and deep chocolatey appeal of a flourless chocolate cake, but it’s a little easier to handle because the small amount of flour gives it some structure. The espresso makes the torte not too sweet; use decaf if you have guests who don’t drink regular coffee after dinner.”
Ingredients:
5 ounces semisweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
1/2 cup unsalted butter, cut into pieces (1 stick); more for the pan
4 eggs, at room temperature
1/2 cup granulated sugar
1/4 cup brewed espresso or double-strength coffee, cooled to room temperature
1 tablespoon sifted, finely ground espresso beans (from about 1 heaping tablespoon whole beans)
1/4 teaspoon salt
1/4 cup all-purpose flour; more for the pan
Instructions:
Preheat the oven to 350 degrees. Butter an 8-inch cake pan and line the bottom with kitchen parchment. Butter the parchment and lightly flour the pan, shaking out the excess.
In a small, heavy-based saucepan over medium heat, melt both chocolates and the butter, stirring frequently. Set aside. Using the whisk attachment of a stand mixer if you have one, or an electric mixer, whip the eggs, sugar, brewed espresso, ground espresso beans and salt on medium-high speed until thick and voluminous, at least 8 minutes. Turn the mixer to low and mix in the butter-chocolate mixture. Turn off the mixer. Sift the flour over the batter and fold until all the ingredients are fully incorporated. Pour the batter into the prepared pan and bake until a skewer inserted in the center of the cake comes out clean, 25 to 30 minutes. Cool in the pan on a rack for 10 minutes. Set a plate over the torte and carefully invert onto the plate; peel off the parchment. Flip the torte back onto the rack to cool completely before slicing. Serve with a little whipped cream or a scoop of coffee ice cream, if you like.
– Adapted from Fine Cooking magazine, April/May, 1999
November 8th, 2006
Ingredients:
1 pound confectioners’ sugar
1/2 cup cocoa
1/4 tsp. salt
6 tbsp. butter, cut into six pieces
1/4 cup strong, brewed Millstone® Coffee (use 1 1/2 tbsp. per serving)
2 tsp. vanilla
1 cup chopped pecans
Instructions:
Stir together sugar, cocoa and salt in a heavy saucepan. Add butter and coffee. Heat over low flame, stirring until butter is melted and mixture is smooth. Stir in vanilla and nuts. Spread into a buttered 8″ x 8″ pan. Chill until set and cut into small squares.
Makes 36 pieces
(source)
November 2nd, 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
Ingredients:
1 tbsp. Millstone® Caffé Midnight® coffee, brewed double-strength or 1/2 shot of home espresso
1 cup walnuts
1 cup raisins
1 cup sugar
1/2 cup butter
2 eggs
1-1/4 cups sifted cake flour
2 tsp. baking powder
1/8 tsp. salt
1/2 cup milk
Instructions:
(Psst — the secret to these moist, wonderful delights is in the marinade!)
Marinate raisins and walnuts in the coffee overnight. Preheat oven to 350 degrees F. Cream sugar with butter until light and fluffy. Beat eggs into this mixture one at a time. Sift flour before measuring. Sift a little over the nuts and raisins.
Resift remaining flour, baking soda and salt. Add dry ingredients alternately with milk and egg mixture. Beat after each addition until smooth. Fold in coffee, nut and raisin mixture. Bake in greased muffin pans (or use paper muffin cup liners) for 25 minutes.
Makes 28 muffins
(source)
October 27th, 2006
Hot…spicy…hint of coffee flavor.
Ingredients:
1 cup tomato ketchup
5 Tbsp. butter
1/3 cup coffee, brewed double-strength
3 Tbsp. Worcestershire sauce
1-2 Tbsp. pure ground hot chile or crushed red chile
1 Tbsp. dark brown sugar, packed
Instructions:
In a 2-quart saucepan, combine ingredients and allow to simmer, uncovered, over medium heat for 10 to 15 minutes. Set aside or refrigerate, covered, until ready to barbecue. Great on chicken, pork, or beef ribs. Adjust the “temperature” of this sauce to your taste by using more or less chile spice.
Makes 1-1/2 cups sauce
(source)
October 26th, 2006
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