For many of us, October is the kick-off for a festive season leading into the wintry months. As a celebration of all things orange, spiced and all things nice, I thought it would be nice to do one last short post leading into October.
This post has nothing technical, just a tip to make your coffee and guests a little more happy this season. No fancy tricks, no formulas, no special ingredients.
Flavoring Your Joe.
Many people flavor their coffee, it really isn't anything new. But how people flavor it will create a big difference from eh to AMAZING!
Instead of purchasing preflavored coffee, or sweetened syrups to add to your post-brew, try this instead. Add a teaspoon of your favorite spices inside the coffee filter before you turn the coffee pot on.
Coffee is not only an experience of taste, but aromatics. By adding ingredients to the top of the pot, people will be able to smell the freshness of the spices added. It also creates a smooth final brew without unpleasant mystery spice specks for your guests.
Here are three suggestions: (each suggestion is based on a 5 cup brew, with 5 rounded Tbsp. of ground coffee beans)
Sunday, September 30, 2012
Saturday, September 29, 2012
Spiced Pumpkin Rum Tiramisu & Salted Caramel Walnuts
Tiramisu, the “pick me up” dessert, is a food of the
culinary gods. Rich, creamy, and loaded
with calories – just the way it was meant to be. But everything you’ve known about tiramisu is
about to be shattered. This recipe will
break the mold of any preconceived notions and create a new tradition this
autumn season. You will be in love with
tiramisu once again. The romance will continue…
Simple Concept.
This recipe is surprisingly easy. It can be served almost immediately and takes
about an hour to make. Traditionally, lady
fingers – a sponge cake cookie – soaked in espresso coffee are used. Instead, the lady fingers are
replaced with thin slices of angel food cake and the custard is piped through a
rosette tip to create a lovely presentation.
It is then topped with Salted Caramel Walnuts.
Creating Harmony among the Ingredients.
There was a bit of difficulty conceptualizing this
recipe. The pumpkin Italian custard and
espresso soaked cake initially clashed.
It didn’t make sense on the taste buds.
Some recipes change the espresso to another liquid, but then the
contrast of the sweet cream and bitter coffee flavor would be lost. It needed something to bring the two ingredients
to harmonize.
Eggnog Always Makes
Things Better.
Since I was stuck on using espresso and pumpkin, something had to be added to connect the flavors
together. The answer – Eggnog. Mixing equal portions of espresso coffee and
eggnog gave the dish the distinguished taste it deserved. Eggnog was also added to the custard. Finally, it made sense. The bitterness of the espresso and the flavor
of the pumpkin came together reminiscent of a pumpkin spice latte. Topped with another layer of espresso-eggnog
soaked sponge, topped with more custard, and sprinkled with salty, sweet
walnuts, perfection is served!
Wednesday, September 19, 2012
Ribeye Steak Diane, Reinvented
This recipe strays from traditional French cuisine by the addition of some smoky flavors most associate with southern barbecue. However, the dish still remains its integrity with a traditional cream sauce that harmonizes beautifully. Though traditionally Steak Diane sauce has a touch of mustard and Worcestershire. Some people also add Brandy or Cognac to the cream sauce. Feel free to customize this variation further to suit your palate.
Sunday, September 2, 2012
Creating the Next Generation of Food Snobs
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