Read e-book online Coffee Connoisseur’s Cookbook PDF

By James W Perrine

Espresso Connoisseur’s Cookbook КНИГИ ;КУЛИНАРИЯ название : espresso Connoisseur’s Cookbookавтор : James W Perrine год: 2006 формат: pdf страниц: seventy six качество : хорошее язык : English размер : 1,07 мбКофейные рецепты : горячий и холодный кофе , кофе с молоком и сливками ,кофейный кекс .. содержание : * creation* universal kitchen conversion* strong point espresso* scorching espresso recipes* chilly espresso recipes* lattes* alcoholic espresso recipes* espresso cakes* espresso cake recipes* end .com / / eighty five

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Extra resources for Coffee Connoisseur’s Cookbook

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Coarsely grate remaining 2 squares semisweet chocolate. Garnish top of cake with grated chocolate GLAZED COFFEE LOAF 2 cup all purpose flour ¾ cup brown sugar 3 tsp baking powder 1 tsp salt 1 egg 1 cup applesauce 2 tsp lemon juice 2 tbsp cooking oil 1 cup walnuts 2 cup semi-sweet chocolate morsels Preheat oven to 350 degrees Spray 9x5x3 loaf pan with non-stick cooking spray Blend flour, brown sugar, baking power and salt in mixing bowl Mix egg, applesauce and lemon juice together in small bowl, blend until smooth Add applesauce mixture and oil to flower mixture, stir just until blended Mix in chocolate chips and walnut Pour into loaf pan, bake approx.

Slowly add dry instant coffee and continue stirring. Add vanilla extract to the vodka, then combine the cooled sugar syrup and coffee solution with the vodka. Cover tightly and shake vigorously each day for 3 weeks. For Tia Maria, substitute brandy for vodka Calypso Coffee 1 1/2 oz. Tia Maria Hot Coffee Whip Cream Pour coffee into a coffee mug or irish coffee mug, add tia maria and top with whip cream Irish (hot) 2 servings 2 cups strong coffee 2 tablespoons orange juice 2 teaspoons lemon juice whip cream Mix coffee, orange juice and lemon juice Pour into Irish whiskey glass Top with whipped cream IRISH COFFE Coffee Liqueur 4 c Sugar 2 c Water 2/3 cup brewed coffee 10 Coffee beans (whole) Fifth of vodka* 1 Vanilla bean (2-3 inches) Combine water, sugar, and coffee in a saucepan and bring to a full boil.

Blend on high 30-40 seconds Serve over ice in 12 oz glass White Russian 1 oz Kahlua 1 oz vodka 4 oz cold espresso 4 oz half and half Combine Kahlua, vodka, espresso, and cream in shaker or blender Shake vigorously or blend on medium high 30 seconds Serve over ice in 12 oz glass Café Cognac Cooler 8 oz brewed dark roast coffee, chilled 3 oz cognac 2 oz coffee liqueur 2 oz half and half 2 scoops coffee ice cream Combine cognac, coffee, coffee liqueur, half and half in blender Blend on Medium high 30 seconds Serve in 12 oz glass Top with ice cream Café Vermouth 4 oz red vermouth 1 shot espresso 4 cups cold water 8 oz cold milk 2 oz crushed ice In shaker or blender, combine vermouth, espresso, water, and milk Shake vigorously or blend on high 30 seconds Serve in tall cocktail glass COFFEE DESSERTS Tiramisu 1 c mascarpone ¼ c powdered (confectioners) sugar 2/3 cup cold strong brewed coffee (recomend Sumatran or Costa Rican) 1 ¼ c heavy cream 3 tbsp coffe liquor (Kaluha or Tia Maria) 4 oz ladyfingers 2 oz semisweet chocolate chips Unsweetened cocoa powder Line a loaf pan with plastic wrap or waxed paper Mix mascarpone and powdered sugar in large mixing bowl, beat for 60-90 seconds Add 2 tbsp of coffee, mix thoroughly Add 1 tbsp liquor to cream and mix until cream is stiff and forms peaks, add 1 tbsp To mascarpone mixture, mix thoroughly, fold in rest of mixture.

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Coffee Connoisseur’s Cookbook by James W Perrine


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