Saturday, April 12, 2008

coffee recipes

Black Forest Mocha
2 shots (1 1/2 oz each) espresso
4 oz steamed milk
1 oz chocolate syrup
1 oz kirsch
1/2 oz triple sec
chocolate whipped cream
chocolate shavings
maraschino cherry
Drizzle chocolate syrup into cups. Add kirsch and triple sec, freshly-pulled shots of espresso, followed by steamed milk. Top with whipped cream, chocolate shavings and cherry.
Cafe Miel
2 shots (1 1/2 oz each) espresso
8 oz steamed milk, generously foamed
1 tbs honey, plus more for drizzle
Drizzle honey into cup. Add freshly-pulled shots of espresso, followed by steamed milk and foam. Drizzle with additional ribbons of honey.
Indonesian Espresso
1 shot espresso
1 rounded tsp condensed milk
Spoon condensed milk into demitasse cup. Pull shot of espresso over top. Do not stir.
Treacled Dark Coffee with Cream
6 oz strong, dark coffee such as French or Espresso roast
1 tsp molasses
light cream to taste
Drizzle molasses into cups. Add hot coffee and cream.
(The molasses can dominate the flavour of the coffee, so err on the side of less rather than more).

vanilla shortcakes with last year's compote

(note: a correction has been made to this recipe. In the original publications, the butter was accidentally omitted.)

2 cups all purpose flour
1/4 cup sugar
1 1/2 tsp baking powder
1/4 cup cold butter
3/4 cup milk
1/4 cup cream
1 large egg
1/2 tsp vanilla
2 tsp vanilla sugar for sprinkling
1 1/2 lbs frozen fruit, stewed with 1/2 cup brown sugar
In a large bowl, whisk together flour, sugar and baking powder. Cut in butter. Measure milk and cream in a glass measuring cup. Whisk in egg and vanilla. Make a well in the centre of the dry ingredients. Add milk/egg mixture and bring together with a fork in a few quick strokes. Mixture should be sticky. Drop batter by spoonfuls onto a Silpat-lined baking sheet and bake at 325F for about 17 minutes. Let cool on a wire rack for 5 minutes. Makes eight shortcakes.
To serve as shown, gently stew 1 lb frozen apricots with 1/4 cup brown sugar. Thicken juices with a little cornstarch dissolved in cold water, then added to the fruit. Repeat same with 1/2 lb frozen raspberries.
Split each vanilla shortcake horizontally and place the bottoms in dessert dishes. Spoon warm stewed fruit over, then top with second halves of shortcakes. If desired, serve with whipped cream or ice cream.

play dough

2 cups all purpose flour
1 cup salt
2 1/2 tsp cream of tartar
1 tbs vegetable oil
In a medium pot, whisk together dry ingredients. Stir in water and oil. Place over medium heat and stir with a heavy wooden spoon, scraping the bottom and sides. Cook about five minutes, until dough comes together and is thick and stiff.
Transfer to an electric mixer fitted with a dough hook and knead until smooth and workably cool. Divide into four equal parts. Add 6 or more drops of food colouring to each portion. Wearing disposable gloves and working on a non-staining surface such as a Silpat mat, knead colour into each ball of dough. Store in airtight containers.