Archive for the ‘Recipies’ Category

URLove it Link: Live Free–Drink Coffee

June 30, 2011

Fireworks soaring, bands playing, flags waving and coffee percolating are symbolic of festive July 4th celebrations.   Dear readers, coffee is the ultimate All-American beverage.  Founding fathers met over a cup of coffee (or two) to craft the American Revolution.  Abigail Adams, among other women, choose coffee over tea as a symbol of independence.  www.coffeepartyusa.com/content/little-historyrevoluntionary-coffee

In honor of coffee’s patriotic role, Coffeesnoblogy prepared Coffee Marinated Pork Chops.  The tantalizing sweet aroma of chops roasting in red wine and coffee filled the kitchen.  Ohhhhhs and Ahhhhhs were heard all around.

Coffee Marinated Pork Chops
6 pork chops
3 TBS olive oil
2 mashed cloves of garlic
2 tsp minced parsley
2/3 cup (150 ml) of red wine (save some to sip)
2/3 cup (150 ml) of strong black coffee
3 tsp honey
Salt and pepper, freshly ground
Juice and grated pulp of a lemon or lime

*Put chops in a large, low stewpan.
Mix remaining ingredients and pour over chops
Let marinate overnight, stirring every now and then
Grill until browned
Replace browned chops into stewpan and bake in the oven 360 F or (180 C) for 30 minutes.

Last word,
At our July’s URLove It Link www. baristasroating.com/page64.html describes the patriotic activism simmering in Boston’s Green Dragon Coffeehouse and Merchant’s Coffeehouse.

A revolution was brewing.

www. Keensorganiccoffee.com/coffee-and-politcs.

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CFF: Coffee Cake…fruit or vegetable?

June 2, 2011

It’s about as difficult to trace the origins of coffee cake as it is to eat a piece without leaving a trail of crumbs.

Coffee cake genealogy began as honey cakes which evolved to galettes, to sweet yeast rolls and crumb cakes and streusel and Danish coffee cakes infused with the moisture ensuring beverage itself – coffee. Over time coffee cake became an American institution with variations as diverse as our family trees.  And as coffee cakes go, blueberries, cinnamon, and nuts are popular ingredients among many cultures, but to Midwesterners, rhubarb rules.

Rhubarb (What is it exactly: a weed, a vegetable, a fruit?) has wealth of minerals and vitamins, and when combined with sugar becomes a perfect balance of flavor that bounces off your taste buds. The perfect accompaniments are conversation (thick with weather, jokes, and the opposite sex…thin with politics and religion), forks, and straight, not sweetened, hot coffee.

This Sunday, near to the very middle of the U.S, Vermillion (South Dakota) celebrates Rhubarb Day. Sure they’ll have an Apron Display and a Biggest Leaf Contest and port-a-potties for the crowds. The festival is one of many that take place around the country every spring and summer, depending on when the local Chamber of Commerce departments say the rhubarb is in season.

Now, just in case your back yard stalks are bright pink and ready to break off, we have a coffee cake recipe for you direct from Walhalla, ND in Mary Kram-Danielson’s “From My House to Your House Through the Rhubarb Patch” cookbook.   (Sorry no photographs on this one.)

Dough:

1 pkg. yeast

1/4 c. lukewarm water

1/2 c. milk

2 Tbsp. shortening

1 egg

1 tsp. salt

21/2 c. flour

melted butter

cinnamon

1/4 sugar

Filling:

3 c. rhubarb

1/4 water

sugar to taste (about 1 c.)

– Dissolve yeast in lukewarm water. Scald milk; add 1/4 cup sugar, salt and shortening to milk. Cool to warm. Add flour to make thick batter; mix wel. Add yeast and egg; beat well. Add more flour to make soft dough. Knead well. Put in a greased bowl; cover and let rise to double. Punch down; let rest 10 minutes.

– Pat 3/4 dough into a round baking dish. Brush with melted butter; sprinkle with cinnamon and sugar. Spread rhubarb filling over dough. Roll out remaining dough 1/4 ” thick. Cut into strips 1″ wide; put on filling to make lattice. Rise 45 minutes. Bake 35 minutes at 350.

THE END.

WHEW.

P.S. I do not live on a farm and there is no way in Hell I’m taking the time to make this. If anyone out there does, let us know how it turns out. Meanwhile, I’m going down to the bakery to pick up a rhubarb coffee cake from them and will sip on a tasty cup of French Roast while I wait to hear back.

www.foodtimeline.org; www.travelsd.com

Coffeesnobology Pairings

May 28, 2011

Coffee and doughnuts, coffee and pie, coffee and cookies, chocolate and coffee:  favorite coffee pairings.   Coffee is like your basic black dress, no matter the occasion–always appropriate–always tasteful.

Mexican Coffee couples chocolate and coffee in a delicious beverage perfect for celebrating Latino Book Month.

Mexican Coffee
½ cup ground dark roast coffee
1 Tablespoon ground cinnamon
¼ teaspoon ground nutmeg
5 cups water
¼ cup firmly packed dark brown sugar
1/3 cup chocolate syrup
1-cup milk
1-teaspoon vanilla
Sweetened whipped cream
Garnish: ground cinnamon or cinnamon sticks

Place coffee in coffee filter or filter basket; add cinnamon and nutmeg.  Add water to coffeemaker; brew.
Combine brown sugar, chocolate syrup, and milk in a heavy saucepan.  Cook over low wheat, stirring constantly, until sugar dissolves.  Stir in coffee and vanilla.  Top it of with a swirl of whipped cream, garnish with a sprinkle of ground cinnamon.

www.worldcocoafoundation.org

www.myrecipes.com/recipes/mexican-coffee

Coffee Fact Friday: Ice Out!

April 29, 2011

Each spring people gather on the banks of frozen lakes watching the black crumbly ice shift from the north shore to the south shore making predictions of when their lakes are free of ice.  When the final ice sheet melts, it is time to celebrate. 

True, ice-covered lakes do have admirers.  After an exhilarating snowmobile ride across a frozen lake, it is comforting to hold a steaming mug of coffee, inhaling the sweet aroma of freshly brewed coffee, warming your hands and very soul.
But it is April 29.  Time to trade a stocking cap for a sun visor, time to sit on the dock dangling your toes in the lake and sip a Frosty Frappuccino.  Gather friends and family to celebrate Ice Out Day with Caramel Mocha Almond Popcorn Clusters.
If you think Ice Fishing means looking for more ice cubes for your Frozen Coffee Cooler and Ice Out Day means you need to purchase a bag of ice–then celebrate Save the Frog Day or William and Kate’s Royal wedding on April 29 by hosting a healthy brew.

Coffee Fact Friday:  Caffeine has potential health benefits.  Numerous research studies documenting coffee habits reveal that compared to noncoffee drinkers, coffee drinkers are less likely to have Type 2 diabetes, Parkinson’s disease and dementia.  Now that’s good news for all coffee lovers.  Coffee is full of antioxidants and minerals such as magnesium and chromium.  But……caffeine may not be the only factor.  Perhaps, exercise, better diets and being a loyal reader of coffeesnobology may prove to be advantageous.  That’s our position.

Caramel Mocha Almond Popcorn Clusters
•    10 cups freshly popped popcorn
•    2 cups whole almonds
•    1 cup firmly packed light brown sugar
•    ½ cup butter
•    ¼ cup corn syrup
•    2 teaspoons vanilla
•    1 teaspoon almond extract
•    ¼ cup strong coffee
•    ½ teaspoon baking soda
Preheat oven to 225 degrees. Spray 15 x 10 baking sheet with non-stick spray.  Mix popcorn and almonds in large bowl.
Combine brown sugar, butter, coffee and corn syrup in a saucepan
Over low heat, stir mixture until sugar dissolves.  Increase heat to high and boil 5 min.  Remove from heat; stir in vanilla, almond extract and baking soda.  Pour over popcorn and almonds, immediately stirring gently to coat.  Pour mixture onto prepared baking sheet, spread evenly.  Bake for 1 hour in preheated oven.  Cool completely.  Break into pieces and store in airtight container.


www.javaqueen.com/coffee-recipes/category/snacks-treats/

www.webmd.com/food-recipes/featurescoffee-new-health-food

All American Treat

February 19, 2011

Coffeesnobology cannot tell a lie.  We love cherries, pie and coffee.
To celebrate Cherry Pie Day we offer you a Coffeesnobology Somewhat Original recipe.
Cherry Ice Cream Pie
•    3 cups vanilla ice cream, softened
•    1-1/4 cups chopped fresh or frozen cherries
•    1- 9-inch chocolate-cookie piecrust
Preparation
Gently combine ice cream and I cup of chopped cherries in a large bowl.  Spoon the ice cream into the crust and garnish with ¼ cup cherries.  Freeze until firm.

adapted from http://www.eatingwell.com/recipes/cherry ice cream pie.html

The Cherry Ice Cream Pie is a breeze to make.  Drizzle on Mocha Espresso Fudge Sauce and you elevate this sweet treat to the upper crust of desserts.

 

 

 

 

Mocha Espresso Fudge Sauce
•    2 Tablespoons instant espresso powder
•    ½ cup of strong coffee
•    1-1/2 cups granulated sugar
•    1 cup unsweetened cocoa powder
•    Pinch of kosher salt
•    6-8 Tablespoons unsalted butter
•    1 teaspoons pure vanilla extract
Preparation.
First, brew extra coffee to enjoy, but save ½ cup.  In a saucepan, dissolve espresso powder in ½ cup of strong coffee.  Add sugar, cocoa powder, salt and butter.  Over medium-high heat, boil for two minutes.  Use a whisk to stir the sauce. Pour sauce through a strainer into a bowl.  Add vanilla.  Drizzle warm sauce over pie.  Enjoy this rich sauce on a variety of desserts. Coffee recipes:  Cooking Sweet and Savory Dishes with Coffee.

Don’t be surprised if guests ask for  a bigger piece of the pie!

Besides delicious, cherries are nutritious.  Cherries are full of anti-oxidants that soak up free radicals.  Free radicals are actually unstable molecules that damage healthy cells, resulting in diseases and yikes…speeds up the aging process.
http://www.weightlossforall.com/benefits-cherry.htm

The coffee bean is also called a cherry.  The coffee cherry is actually the seed of the fruit.  A coffee cherry is rich in anti-oxidants.  While we sip our coffee, anti-oxidants are hard at work preventing damage to our healthy cells.
http://www.mayoclinic.com/health/coffee-and-health/ANO1354

No cherry trees were chopped down in writing this post.

http://www.eatingwell.com/print/15751

Coffee Fact Confessions

February 3, 2011

In honor of Franklin Roosevelt’s birthday, Cofeesnobology baked his chocolate birthday cake.

Unlike Winston Churchill’s visits to the Franklin Delano Roosevelt’s White House, the FDR Birthday Cake was dry.

Recipe for FDR’s Chocolate Birthday Cake
1-cup butter
1 ½ cup sugar
*3 eggs, well beaten. CS did beat each egg before adding to the batter
*1-cup cold coffee.  CS used Tanzanian Peaberry beans—freshly ground and brewed
2 cups flour
½ cup cocoa
½ tsp. salt
1 tsp. Baking soda.  CS improvised a sifter by using a metal strainer, but did sift ingredients three times.
½ tsp. vanilla
1 Tablespoon vinegar
Cream butter; add sugar, a little at a time.  Beat eggs and add to sugar/butter mixture.  Sift flour with salt, soda and cocoa together (3 times).  Add mixture to batter alternating with cold coffee.  Add vinegar and vanilla.
Bake in 9-inch pan for 25 to 30 minutes at 350.
*So here’s the problem, this CS writer checked the cake after 20 minutes, the center jiggled, the center still jiggled after 25 minutes…so the oven temp. was raised to 355 and left in for five more minutes.  Big mistake.  Another confession—Although a rich chocolate frosting made with espresso powder was recommended, this baker used a ready-made can of chocolate frosting with chocolate chips. The chocolate chips were real though.
Confessions are good for the soul especially when confessed over coffee!

Irish Coffee Day

January 25, 2011

The Answer…Irish coffee
The Question…What drink, in a single mug, contains all of the four essential food groups:  alcohol, caffeine, sugar and fat?
Cheers to you on Irish Coffee Day!

Sympathetic to passengers who had to brave an often chilly and bumpy flight across the Atlantic Ocean, Joe Sheridan developed a drink to warm their hearts and spirits.  This special drink was first served, in 1942, to weary passengers at the Foynes Airport (Shannon International Airport).  As the story goes, thankful passengers asked, “Is this Brazilian coffee?”   “No,” answered Joe, “It is Irish coffee.”


Anytime, anywhere is the right time to enjoy an Irish coffee, but even more delicious is in an Irish pub.  We were met at the wharf by Ronan who greeted us with Tis a soft day, meaning—a light rain.  In Ronan’s trap we were off to explore the stark, beauty of Inishmore’s rugged coastline.  When the mist lifted, we settled down before a peat fire and enjoyed one of Ireland’s greatest gifts:  Irish coffee.  We enjoyed the cheerful Irish hospitality especially when our host Bridget asked if she could top off our coffee and then she did with another shot of Jameson!


Classic Irish coffee recipe
First, fill a glass mug with very hot water to pre-heat, then empty
Pour hot coffee into the glass ¾ full.  Drop in two sugar cubes.
Stir until sugar is dissolved
Add a full jigger of Irish whiskey
Top with whipped cream by pouring gently over a spoon.

http://www.punchbowl.com
http://coffeegeek.com
Above is the classic recipe for a well-made Irish coffee…Or as my Irish husband quipped
1 part coffee
2 parts Jameson whisky
Coffee optional.

http://cofei.com/culture/coffee-quotes.html (Alex Levine)

Chocolate Espresso Mousse Pie

January 22, 2011

“Pie and coffee have a lot of symbolism in people’s lives. Coffee symbolizes musing and discussion – chit chat between friends…Pie is the sweet thing that ends a meal. It adds a sense of peacefulness and closure…” ~ Dorian Scott Cole

The only thing better that I can think of deviates from the Americana tradition that comes from mother and apples. (Before reading on, note here that I am a Midwestern anomaly: I was born without a sweet-tooth and generally prefer savory to sugary. When my husband asks me to pick him up some cookies at the grocery store I stare, nose wrinkled at the bakery selections unable to make a selection. Eventually someone bumps my cart and I move to another aisle, coming home with a prepackaged bag of ginger snaps.)   

No, when I think of dessert it is in the forum of an after dinner trilogy: dark chocolate, espresso, and red wine. Not everyday fare and not pie. But, in honor of National Pie Day –  and a party I’m invited to – I decided to combine the concept of pie and coffee with chocolate mousse.

 My initial searches for a recipe did not give me what I was looking for. I narrowed my focus to chocolate mousse and found a good baseline  by Tyler Florence  (Recipe is at www.foodnetwork.com and my adaptations are listed below this post) that uses egg whites and a little less cream than some of the others.  The crusts I found mostly consisted of the crushed chocolate cookies type. (Go for it, but you know I’m not going that route.)  If I’d had time I might have made a tart crust with cocoa in it, another good alternative. As it happened, the day escaped me and I used a pre-made roll out crust. 

The end result is not for children. Serve up a small piece and nobody get’s seconds. It is a grown-up dessert, one had I made on New Years Eve would have helped me greet 2011 instead of my pillow.  Finally, this pie pairs beautifully with a Ripassa style wine or dry Italian…but that’s just me.  A Syrah or Scotch works, too.

                                                                                                                                                                                                                                                                                                                                                                                                                                              Recipe Notes:

  • Use 4 oz bittersweet and 2 oz semi-sweet (Those who taste buds have been dipped in the Candyland well can use all semi-sweet).
  • Add one and a half shots of brewed espresso to the melted chocolate and butter.
  • Temper the eggs.
  • Prick pie crust with a fork lightly, put parchment paper over, add dried beans or stones and bake for 15 min. Remove parchment and stones for remaining cooking time: golden in color.
  • Spread mousse into cooled crust.
  • Top with fresh whipped cream (There’s a time and place for Cool Whip, but this isn’t it). I used powdered sugar rather than granular for both the egg whites and the whipped cream.
  • Crush milk and dark chocolate covered espresso beans and sprinkle on top.
  • Make sure the pie is very chilled before serving

 Last word…

For a wonderful history of pie go to www.journalofantiques.com/hearthnov.htm to read the Hearth to Hearth article by Alice Ross, Pie Crusts: From Meat to Fruit (search in “articles” if link goes to main page). And for a celebration of pies and more history www.piecouncil.org

Coffee Facts Friday

December 16, 2010

Coffee Snobology heralds Bake Cookies Day with decadent Double Chocolate Espresso Cookies.
Last week, I searched for a grown-up cookie for the “Bag Boys” who sling two, sometimes three, golf bags over their shoulders, race back and forth between the pro shop and cart barn hauling our golf bags and still greet us with smiles.
Double Chocolate Espresso Cookies by KelseyTheNaptimeChef made for a great holiday thank-you.  This java-filled cookie has a crisp edge and a smooth delightful chocolate center.  Bake some for your friends and family and especially for yourself.

Double Chocolate Espresso Cookies
Serves 50 to 55 cookies
2 ¼ sticks unsalted butter, room temperature
1-cup sugar
1-cup light brown sugar
2 eggs, room temperature

2 ½ cups flour
¾ cups unsweetened cocoa powder
1-teaspoon baking soda
1-teaspoon kosher salt
2 tablespoons instant espresso powder (like Medaglia D’oro)
12 ounces semisweet chocolate chips
Preheat oven to 350
*Cream butter and sugars until light and fluffy.  Then add eggs one at a time, mixing after each addition to make sure they are well combined.
*In a separate bowl mix together dry ingredients: flour, cocoa powder, baking soda, salt, and espresso powder.  Use a whisk to make sure the dry ingredients are well mixed.
*With the mixer on low, slowly add the dry ingredients to the wet ingredients, scraping down the sides of the bowl.  Mix everything until the ingredients are fully combined, but do not overbeat.  Using a wooded spoon, stir in chocolate chips.
*Line a baking sheet with parchment paper.  Using a rounded teaspoon, drop dough on the sheet 2” apart.  Bake for 10-12 minutes.  Cool on a wire rack
*My tip:  Refrigerate the dough for easier handling.  Delicious with a latte

http://www.food52.com/recipes

 

Coffee Recipies for “Cook Bold and Pungent Day”

November 8, 2010

 

Like food? Like Coffee? Put the two together and you’ll be saying, “Coffee. It’s what’s for dinner.”

If you’re hungry, put on an apron and check out the recipies for “Coffee Beef Stew” and “Ham Glazed with Coffee” in the article by Sherril Steele-Carlin at sheknows.com Coffee recipes: Cooking sweet & savory dishes with coffee

If your culinary philosophy is, “Nothing beats a good burger,” then try the Jalapeno Cheeseburger. It’s a favorite coffee recipe of Epicurious.com   Favorite Cooking with Coffee Recipes at Epicurious.com.