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Biscotti Cioccolato 5oz ( 1 cup ) whole blanched almonds
1/2 cup unsweetened cocoa powder
1 3/4 cups unsifted unbleached flour 1 tsp. baking soda 1/4 tsp. salt 2 tbsp. instant expresso or coffee powder 3 large eggs 1/2 tsp almond extract 4 oz bittersweet or semisweet chocolate 1 tsp. vanilla extract 1 cup granulated sugar Preparation Preheat oven to 350 degrees. Toast almonds in shallow pan for 12 minute. Cool. Reduce heat to 300 degrees. Adjust racks to divide oven in thirds. Line two cookie sheets with foli, shiny side up. Sift flour, cocoa, baking soda, salt and expresso powder together. With knife shred chocolate finely. Place chocolate in food processor with metal blade. Add 1/2 cup of sifted ingredients and process for 20-30 seconds until chocolate is fine. In large bowl with electric mixer, beat eggs and extracts to mix. On low speed add chocolate mixture, remaining sifted ingredients and sugar. Beat to mix. Will be very stiff. Stir in almonds. Turn dough onto floured surface. Form mound. Cut in half. Flour each half and form into sausage shape 12 inches long. Place on baking sheet diagonally. Bake two sheets at a time for 50 minutes, reversing sheets top to bottom and front to back once to ensure even baking. Remove sheets from oven. Let cool 10 minutes. Transfer baked strips to cutting board. With serrated knife, cut strips on sharp angle into cookies 1/2" wide. Carefully place cookies, cut side up, on cookie sheets and bake again at 300 for 40 minutes, turning them upside down after 15 or 20 minutes, until cookies are completely dry and crisp. Turn off heat, open oven door and let them cool in oven. store in airtight cannisters. Yield: about 40 biscotti Cold
Coffee This method is useful is you are going
to be making coffee that will be used in cold drinks, and it's always nice to have some on hand, especially during the summer. Mix a few tablespoons of fresh ground coffee with about two pints of of cold
water and let it rest for 12 hours. Strain the liquid to remove the grounds and keep it in the refrigerator until you are
ready to use it. It has a strong flavor and will need to be watered down to individual taste. The extract will keep in the
refrigerator for several days and many people find beverages made from it easier to digest than regular coffee because the
gentle process extracts few oils and hardly any acidity from the coffee. Try this on your favorite ice cream for an extra special treat.
Mocha Pie COFFEE CRUMB CRUST 2 cups crushed chocolate wafers (one 8-oz. Package) 1. In a bowl, mix the chocolate wafer crumbs, add butter until well mixed, then add hot coffee until well combined. Press into 9-inch pie dish. Bake at 400ƒ for 10 minutes. Let cool. COFFEE FILLING 1 cup heavy cream 1. Heat cream and coffee in a saucepan. Add chocolate morsels and stir gently over low heat until melted. Remove from heat, beat in egg yolks one at a time using wire whisk. Return to heat until thickened. Add vanilla and let filling cool for 5 minutes. 2. Pour filling into pie shell. Refrigerate until set, about 3 hours. When filling is firm, refrigerate for as long as 24 hours before topping with Coffee Cream. COFFEE CREAM TOPPING 1 1/2 cups heavy cream
1. Whip cream to soft peaks. Beat in sugar and coffee syrup until stiff. 2. Spread topping over filling, bringing it just to the edge of the crust. Spread in a smooth layer or pipe with pastry bag. Garnish with coffee bean candies, if desired. 3. Serve pie immediately or refrigerate for up to 3 hours. Yield: 8 servings. COFFEE SYRUP 1 cup sugar 1 cup extra strength brewed 100% Colombian Coffee (1 1/2 cups ground coffee to 16 ounces cold water). 1. Combine sugar and coffee in a medium saucepan. Bring to a boil, stirring constantly to dissolve sugar. Lower heat and simmer for three minutes, stirring often. 2. Store syrup tightly covered in refrigerator, up to one month. Use to flavor milk drinks or over ice cream. Yield: 1 cup syrup Coffee Mousse 1 3/4 cups milk 1 package unflavored gelatin 3 eggs, separated 3/4 cup dark brown sugar 1 cup heavy cream 1/2 cup brewed 100% Colombian 1/4 teaspoon almond extract 1/8 teaspoon vanilla extract Coffee concentrate(1 cup ground to 8 ounces cold water) 1. Sprinkle gelatin over º cup cold water in a bowl and let soften while making custard. 2. Heat milk to scalding point in a heavy saucepan. Beat egg yolks using a wire whisk or electric mixer. Pour hot milk over beaten egg yolks slowly, beating constantly with wire whisk. Return mixture to saucepan, add brown sugar, cook over low heat, stirring constantly, until custard has thickened slightly, about 10 minutes. Remove from heat, add softened gelatin to the hot custard and stir until dissolved. Add coffee concentrate, vanilla and almond extracts. 3. Transfer mixture to a bowl and refrigerate. Keep refrigerated and stir every five minutes until custard has thickened to the consistency of unbeaten egg whites, about 25-45 minutes. 4. Meanwhile, whip the cream to soft peaks and refrigerate. 5. Beat egg whites until they are stiff but not dry. Fold thickened coffee custard base into egg whites. Gently fold in whipped cream. Pour mixture into 8 individual custard cups and refrigerate for at least 4 hours until set. For variation, let set in large bowl for 4-5 hours, then use pastry bag to pipe mousse into individual dessert glasses. 6. To toast nuts, place chopped almonds in a small heavy frying pan over medium heap. Cook, stirring frequently, until nuts are deep golden brown, about 5 minutes. 7. To serve, sprinkle toasted nuts on top of mousse. Yield: 6-8 servings Spiced Coffee Sponge Cake 4 tablespoons ground 100% Colombian Coffee 3/4 cup milk 1 cup flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ground cloves 3 eggs 1 cup sugar 1 teaspoon vanilla 1/4 cup warm melted butter (Coffee Butter Frosting, recipe follows)
2. Sift flour, baking powder, salt, cinnamon, nutmeg, cloves. Reserve. 3. In a large bowl, beat eggs for about two minutes at high speed until thick. Slowly add sugar and beat for 4-5 minutes until very light. 4. With a mixer at low speed, slowly beat in flavored milk until just blended. Beat in vanilla. With mixer at low speed or by hand, fold in flour mixture just until blended. Do not overbeat. 5. Gently fold in melted butter. 6. Pour into two greased and floured 8-inch round cake pans. Bake in a preheated 350ƒ oven for 20-25 minutes until cake tester inserted in center comes out clean. Let cool for 10 minutes, then turn out onto racks to cool completely. COFFEE BUTTER FROSTING 1/2 cup brewed hot 100% Colombian Coffee concentrate (1 cup ground coffee to 8 ounces
cold water) Combine coffee, sugar, salt and egg yolks in bowl, beat by hand over simmering water until thickened. Beat by machine until cold. Beat in butter 1 tablespoon at a time, then beat in vanilla until thick enough to spread. Yield: Enough to fill and frost two 8-inch layers or the top of a 9 * 13 sheetcake.
Coffee Parfait 2 egg whites
1 egg yolk 6 tablespoons sugar, divided 2 cups brewed 100% Colombian Coffee (4 tablespoons ground coffee to 12 ounces cold water) 3 tablespoons tapioca or 4 tablespoons minute tapioca 1/8 teaspoon salt 1/2 teaspoon vanilla 1 cup heavy cream, whipped 3/4 cup chocolate syrup 1/4 cup chopped walnuts
2. Beat egg whites until foamy. Add 2 tablespoons sugar, beating until mixture forms soft peaks. 3. Pour a small amount of tapioca mixture onto egg white mixture, and blend well. Quickly stir in remaining tapioca mixture. Add vanilla. Chill for 30 minutes, stirring once. 4. Spoon alternating layers of tapioca mixture, whipped cream and chocolate syrup into 6 parfait glasses. Top with whipped cream and chopped walnuts. Chill 30 minutes before serving. Yield: 6 servings Cappucino Bread Pudding 1 cup strong brewed coffee 2 large eggs 1/3 cup packed light brown sugar 1/2 teaspoon ground cinnamon 1 1/2 cups evaporated skim milk (one 12-ounce can) 4 cups cubed firm white bread, crusts removed (about 8 slices) 1/4 cup sliced almonds Confectioners' sugar for dusting Caramel
Sauce 1 cup white sugar 1 teaspoon lemon juice 1 tablespoon butter 3/4 cup evaporated skim milk 1/2 teaspoon pure vanilla extract 1. Lightly oil a 1 1/2- to 2-quart shallow baking dish or coat it with non-stick
cooking spray. 2. In a saucepan, simmer coffee over low heat until it is reduced to 1/2 cup, 7-8 minutes; let cool
to lukewarm. 3. In a mixing bowl, whisk eggs, brown sugar and cinnamon until smooth. Whisk in evaporated skim milk,
then add the lukewarm coffee. 4. Arrange bread cubes in an even layer in the prepared baking dish. Pour the milk mixture evenly
over the bread. Let soak for 30 minutes. Meanwhile, preheat oven to 325 degrees F. 5. Sprinkle almonds over the top
of the pudding and bake for 25 minutes. Increase oven temperature to 425 degrees and bake for 5-8 minutes longer, or until
the top is browned and the nuts are toasted. Let stand for 10 minutes. To make caramel sauce: 1. In a small heavy saucepan, combine sugar, lemon juice and 1/2 cup water.
Bring to a boil over medium-high heat, stirring to dissolve the sugar. Cook, without stirring, until the syrup turns deep
amber, 10 to 15 minutes. Remove the caramel from the heat and let cool for 2 minutes. Whisk in butter until it is incorporated,
then gradually whisk in evaporated skim milk. Return to low heat and stir until the caramel has dissolved completely. Whisk
in vanilla. Let cool slightly before serving. 2. To serve, dust the top of the pudding with confectioners' sugar and
pass the warm caramel sauce alongside. Serves 6. CALORIES 395 per serving; PROTEIN 13g: FAT 7g (2g saturated fat); CARB 71g; SODIUM 313mg; CHOL 80mg. Recipe courtesy of the Eating Well Magazine cookbook |
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