Archive for the 'coffee' Category

22
May
14

Brewing That Perfect Cup of Coffee


Our dear friend Lévana Kirschenbaum always serves a perfectly brewed coffee. What’s her secret? A French press, of course! About three years ago I picked up one of these presses and my cuppa java’s taste went from pretty good to superb!

French-Press

Coffee aficionados have long used the French press to indulge their buds and nose. Be sure to use freshly ground coffee beans and spring water for best results.

french-press-2b

  1. Pour boiling spring water into the pot. Swirl it, let it sit for a minute and pour it out.
  2. Measure coarsely ground, coffee into the pot, allowing 2 tablespoons per cup. Pour in 3/4 cup just boiled water  for each cup you want to prepare. Cover with the lid with the strainer just touching the top of the water.
  3. Allow the coffee to steep for 4 to 6 minutes (depending on how strong a brew you prefer). After it steeped to your preferred strength slowly push down the strainer as far as possible (thereby trapping the grounds).
  4. Serve it immediately with milk or half-and-half.

Enjoy, gentle reader, enjoy!

CS

23
Aug
11

Coffee Liqueur


Making your own infused liqueurs is not only simple, it produces delicious results and the combinations are only limited by your imagination. One of my favorites is Coffee Liqueur, which I use as an ingredient for various recipes and drinks. Coffee Liqueur, according to legend, was first made somewhere in the Caribbean during 17th century when someone accidentally spilled rum into their coffee… Hopefully it was not at breakfast time!

Coffee Liqueur

Ingredients

  • 750 ml of either: vodka, rum, brandy, or cognac
  • 1 cup instant coffee powder
  • 2 1/4 cups maple syrup
Directions
  1. Decant the 750ml of liquor into a 2 quart glass container, with a tight fitting lid.
  2. Add the coffee powder to the container and stir to combine. Allow for infusion while keeping the container away from sunlight in a cool place for a month; shake it three times a week.
  3. When the intensity of flavor meets your taste. strain liqueur through a coffee filter into a bowl. Discard any solids.
  4. Add the maple syrup to taste.
  5. Pour the liqueur into a bottle. Age for one month away from light and heat.
Adding two teaspoons of vanilla extract with the coffee powder will smooth out the flavor.
I recently found this easy recipe for a delicious barbeque sauce made with Coffee Liqueur on Food.com

Photo from: handyrecipes.com

Coffee Liqueur Barbecue Sauce

Ingredients

  • 1 tablespoon canola oil
  • 3 tablespoons minced garlic
  • 1 cup mashed banana
  • 1 tablespoon grated horseradish
  • 1 cup orange blossom honey
  • 1 cup aged balsamic vinegar
  • 1/4 cup soy sauce
  • 6 ounces espresso (4 shots)
  • 1/2 cup coffee liqueur

Directions

  1. In a medium saucepan over medium heat cook garlic for 2 minutes, stirring constantly.
  2. Add remaining ingredients.
  3. Bring to a boil, reduce heat to low and simmer for 20 minutes, stirring often.
  4. Remove from heat and cool for 30 minutes.
  5. Pour into a blender and puree to smooth.

I sometimes add a 1/4 teaspoon of dried crushed red pepper to add some extra flavor

I’ve been making the coffee liqueur for a number of years and find that it’s every bit as good as the major brands (which are getting harder to find kosher). I tried the barbeque sauce a few times with chicken, this summer, and found it absolutely delectable.

Enjoy, gentle reader, enjoy!

CS




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