Favorite Coffee Recipes

Ingredients: 12 oz.   1 shot
  
Java Queen’s Espresso
 
1 oz. Monin Pumpkin Spice Flavored Syrup 

6 ounces steamed half and half 16 oz.   2 Shots Java Queen’s Espresso1 1/4 oz. Monin Pumpkin Spice Syrup8 oz. Steamed half and halfRecipe:   

How To Make Cappuccinos And Lattes At Home Without Going To Barista School

Although cappuccinos and lattes are not the only drinks that coffee lovers crave, they are some of the most simple and ammenable to adding different flavors. What you know as a chocolate flavored latte is essentially a cafe mocha without the whipped cream.

Assuming that you have the proper equipment: a standard espresso machine capable of foaming milk, espresso beans that have been properly ground, milk (skim milk foams the best), and your choice for the flavoring, if you so desire.

Both a cappuccino and latte have the same beginning.

• Fill the portafilter with the proper amount of ground espresso beans.
• Tamp down with enough pressure (technically its about twenty pounds throw your body into it a bit) to make the surface of the ground beans smooth, but make sure that you don’t tamp it too heavily as the hot water must be able to disseminate through the ground coffee.
• Place the filter into the machine.
• Place an espresso shot glass or cup underneath the filter to catch the espresso.
• Begin to steam the milk to a temperature that is no less than 140 degrees.
• NOW… turn the machine on to brew the espresso. The flavor of the espresso deteriorates when the shots have to sit for more than thirty seconds.
• For one drink, you will need two ounces of espresso brewed.

Here is where the two recipes differentiate from each other.

Cappuccino

• You want to create an ample amount of foam in the milk by tipping the pitcher or container that is holding the heated milk and bringing the steaming apparatus along the surface gently bringing the steam wand up as the foam is created. This additional foam is vital for the cappuccino. When the milk is thoroughly heated and you have created enough foam to fill one third of your coffee mug, then turn off the steam wand and pour the espresso shots.
• In your coffee cup, put the shot(s) into the cup first
• Add enough milk to fill the cup two thirds of the way
• In the remaining space, spoon out foam
• You have a perfectly blended cappuccino if you like a little flavoring, you can place that into the cup before adding the espresso and stir with the milk and espresso before topping it off with foam.

Latte

• The same concept applies with a latter but without the additional foam. Only a little extra foam needs to be made for the latte.
• Add the shots to your cup, then fill the cup with milk, leaving only a little room for a short layer of foam
• Some coffee shops add whipped cream, which is great eye candy and tastes great, but is not the proper definition of a latte
• Adding flavoring happens at the beginning, as with the cappuccino.

Now you know how to make authentic cappuccinos and lattes.

[tags]how to make a cappuccino at home, how to make a latte at home, cappuccino recipe, latte recipe, espresso, espresso recipe, how to use an espresso machine[/tags]

 Gourmet Coffees, Teas, Chocolates

Espresso
The classic espresso recipe: a single shot of espresso, approximately 1-1/2 ounces. Best served in a pre-heated espresso cup.

Espresso Dopio (Double Espresso)
Double the quantity of espresso to about 3 ounces for double the pleasure. Typically served in a cappuccino cup.

Espresso con Panna
A single or double espresso shot topped with whipped cream.

Espresso Macchiato
A single shot of espresso topped with 1-2 tablespoons of frothed milk.

Espresso Romano
A single shot of espresso topped with fresh lemon peel. This is not a traditional Italian recipe, but often served in the US.

Caffe Americano

Espresso diluted with hot water to drip coffee strength.

[tags]espresso recipes, espresso drink recipes, hot espresso drinks, caffe latte, mocha cappuccino, viennese espresso, espresso, espresso dopio, espresso romano, caffe Americano, spicy viennese espresso, espresso con panna, espresso machiatto[/tags]

Posted: August 4, 2007
Recipe by: Robert Jackson

This year marks the tenth anniversary of the untimely death of Diana Princess of Wales. Here in the United Kingdom, the occasion has so far been officially commemorated by a glorious tribute of music and dance hosted by Princes William & Harry. Although unable to attend the concert in person, I enjoyed every moment of it on television; it was incredibly moving and a perfect way to remember our beloved and sadly missed, Diana, Queen of Hearts. This event is to be followed by a formal Service of Remembrance in London on August 31^st which will be attended by senior members of the Royal family.

It’s interesting to reflect ten years on from the event on just how Diana is perceived and remembered now. For many of us, it’s as though she never really left us! She lives on in hearts, spirits and minds. If ever we needed evidence of the power of LOVE, then this must be precisely that phenomenon! Most of us never met her, yet somehow, we feel as though she was, and still IS a part of OUR lives. She was indeed unique, and quite, irreplaceable!

I for one will never forget her. I watched her grow from a sweet and charming, somewhat innocent young lady to an iconic Princess able to hold her own on the world stage (with or without the support of the Royal Family!). Her grace, elegance, sense of style and genuine sensitivity made her stand out from any other member of the Royal Family, past or present. If she had lived on, who knows what she may have achieved. Perhaps as many suggest, she may indeed have gone on to cause some (minor) “embarrassment” to the establishment; but there is no doubt that more importantly she would also have gone on and fostered worthy humanitarian and social causes on a personal, sensitive and influential level that no other world leader seems capable of. She is, truly missed.

And so as the anniversary of her tragic death approaches, I prefer not to mourn her passing, but instead CELEBRATE her life. Short it may have been, but Diana lived life to the full and made every moment count. Let her legacy to us all be one of hopes and of dreams for a better future.

To mark this special occasion, I want to share with you a favourite dessert of the Princess. Tiramisu Hearts.  According to her butler, Paul Burrell, this dish was introduced to her by a chef from world famous Cipriani Hotel in Venice. It then appeared regularly (and perhaps all too frequently!) on lunch menus at Kensington Palace.

Tiramisu Hearts, for the Queen of Hearts!

INGREDIENTS

Serves 2

7oz/200g piece chocolate marble cake

1 tablespoon cold, strong black coffee

4 tablespoons brandy

7oz/200g mascarpone or medium-fat soft cheese

1 teaspoon vanilla essence

1 tablespoon icing sugar, sifted

1 ripe, small mango

2 teaspoons cocoa powder

white chocolate shavings & cape gooseberries to decorate

METHOD

1. Line a 7 inch/19cm square cake tin with cling wrap so that it overhangs the sides..
2. Thinly slice the marble cake and lay the slices side by side to cover the base of the tin.
3. Mix the coffee with 2 tablespoons of brandy and sprinkle evenly all over the cake.
4. In a large bowl combine together the cream cheese, vanilla essence and icing sugar. Beat until smooth and creamy.
5. Pile the cream cheese mix over the cake and spread evenly. Cover with cling wrap and refrigerate for at least 4 hours (although preferably overnight).
6. Meanwhile, peel the mango and remove the flesh from the stone. Place the flesh in a food processor along with the remaining brandy. Bend until smooth. Pour into a bowl, cover and refrigerate until required.
7. Remove the cheese-covered cake from the refrigerator and carefully lift it out of the tin. Discard the cling wrap. Using a 3 inch/7cm heart-shaped pastry cutter, cut out 4 hearts.
8. Using a palette knife, stack one on top of another to create two thicker hearts. Dust the tops lightly with cocoa powder.
9. Arrange the hearts on a serving plate and drizzle some of the mango coulis around the edge. Decorate with some white chocolate shavings over the top and a cape gooseberry to the side.

Eat and enjoy!

Cooks Notes:

1. Don’t waste the wonderful trimmings from this dessert. They will make a treat for the next day lightly broken up and piled into a serving bowl.
2. To make the chocolate shavings, melt the chocolate and spread it fairly thickly on a board. Refrigerate until set. Remove from the refrigerator and allow to come up to room temperature. Using a cheese slicer, “shave” off curls of chocolate. Refrigerate until required.

Robert Jackson

Gourmet Food Revolution