Sipping a hot beverage on a cold day warms the hands and relaxes the body. With
a gathering, it seems to smooth the conversation.
I Love Coffee! by Susan Zimmer is the second coffee cookbook by this author. For the true coffee lover, it would make a great Christmas gift. This book is available from most bookstores for $20.95.
This book is more than just recipes. There are how-to chapters for that perfect cup of coffee or espresso, how to make a latte or cappuccino without a machine, step-by-step instructions on how to create latte art, and the pros and cons of all types of coffee and espresso makers.
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One of the tips that I appreciated is that a French press or plunger pot will produce rich, robust coffee that is the next best brew to espresso.
Also, the little plunger-pot can be used to froth milk for cappuccinos and lattes. Espresso or strong coffee is the base for many of Zimmer’s recipes so a plunger pot is an inexpensive way to create these specialty coffees at home. Another gift idea for the coffee lover.
French press coffee
This is a quick, inexpensive and portable method of making a rich bodied coffee. The coffee steeps in water just under the boiling point, with no further boiling or burning, thus preserving the dark, delightful coffee aroma and flavour without a trace of bitterness. Also, the delicate aroma of the coffee oils is not removed by a paper filter.
Use medium to coarse ground coffee.
Use two level tablespoons (25 mL) of coffee for every six ounces (170 g) of water.
Prewarm the glass beaker by rinsing it with hot water. Place the preferred amount of coffee in the beaker and fill with slightly cooled kettle-boiled water. Place the plunger lid on the beaker. Steep for four to six minutes, then gently press the meshed plunger down through the coffee suspension.
This separates the finished coffee from the grounds, which are pressed or plunged down to the bottom of the pot. Wrapping a terrycloth towel around the pot during steeping will help to keep the finished coffee hot longer.
Pour the coffee into a heated thermal mug to keep it hot while you rinse the French press and froth the milk.
French press frothed milk
One cup (250 mL) regular, soy or rice milk can be used.
Heat the milk in a saucepan on the stove or in a microwave. Do not overheat or scald the milk. It should be heated just until it is too hot to put your finger into it.
Pour milk into a clean, rinsed plunger pot.
Pump the plunger (top part) up and down in the pot for several minutes, as if using a butter churn. The milk will expand in volume by three to four times, creating froth for cappuccinos and lattes.
Crème de caramel caffe latte
2 ounces hot, fresh espresso 60 mL
or strong coffee
1 ounce caramel syrup 145-200 mL
or 30 mL amaretto cream liqueur,
plus extra for garnish
5-7 ounces frothed milk
Pour the espresso into a latte or cappuccino mug; add the caramel syrup. Fill the rest of the way with the frothed milk, then spoon some of the remaining milk on top. To garnish, drizzle caramel syrup over the foam.
Coffee fruit cocktail
This is quite sweet so it is a great finish to a meal in place of a dessert.
2 teaspoons berry jam 10 mL
(preferably raspberry)
7 ounces hot, fresh espresso 210 mL
or strong coffee
whipped cream, for garnish
fresh berries, for garnish
1 ounce fruit or berry syrup or 30 mL
liqueur, for garnish
Place the jam in an eight ounce (250 mL) tempered coffee dessert glass. Pour the hot coffee over the jam.
Garnish with whipped cream and top with whole berries. Drizzle fruit syrup over the cream and berries. Serve with a dessert coffee spoon to stir the tasty flavours together.
Source: “I Love Coffee!” by Susan Zimmer
Chocolate covered coffee beans
1/3 cup roasted coffee beans 75 mL
1/2 cup chocolate chips 125 mL
3 tablespoons cocoa powder 45 mL
(optional)
Melt the chocolate chips in a double boiler or in a microwave for two minutes on medium power. Stir until liquid and smooth. Drop in a handful of coffee beans, and stir them around. Scoop the beans out with a spoon and set them on waxed paper. Keep them separate.
Continue until all the beans are covered. Let them harden a little, but not completely.
If desired, roll the chocolate beans in the cocoa powder and then let them finish hardening. They will harden overnight or you can freeze them for about half an hour.
Once hard, they won’t stick together and can be stored in an airtight container.
Source: http://coffeetea.about.com.
Russian spiced tea
10 cups water 2.5 L
2 cups brown sugar 500 mL
2 oranges, juice and the coloured
portion of the peel
2 lemons, juice and the coloured peel 10 whole cloves
10 whole allspice
4 teaspoons tea leaves 20 mL
(or 4 tea bags)
Here is a tip for getting more juice from the oranges and lemons. Leave the fruit to warm to room temperature or microwave the oranges and lemons for a few seconds before squeezing. Wash the oranges and lemons.
Use a grater or vegetable peeler to grate or cut off the outside rind. Do not include any of the white pith because it will make the drink bitter. Then cut the fruits in half and remove the juice using a juicer.
Simmer, don’t boil, together eight cups
(two L) water, the orange juice, lemon juice, zests and sugar. Tie the cloves and allspice in a piece of cheesecloth or place in a tea ball. Simmer this mixture for 10 minutes.
Boil the other two cups (500 mL) water and pour over tea; let stand for five minutes. Add the tea to the first mixture. Pour through a strainer. If the mixture is too strong, add a little more water. Serve hot or cold.
Makes 15 servings of 3/4 cup (175 mL) each.
Variation: After straining, add four cups (one L) of apple juice concentrate to the above mixture and serve hot.
Betty Ann Deobald is a home economist from Rosetown, Sask., and one of four columnists comprising Team Resources. Send correspondence in care of this newspaper, Box 2500, Saskatoon, Sask., S7K 2C4 or contact them at team@producer.com.
