Coffee Connoisseur’s Cookbook by James W Perrine

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 : * advent* universal kitchen conversion* distinctiveness espresso* sizzling espresso recipes* chilly espresso recipes* lattes* alcoholic espresso recipes* espresso truffles* espresso cake recipes* end .com / / eighty five

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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.

Cool for 30-40 minutes Topping: Beat the cream until stiff, adding the sugar gradually. If the mixture is not sweet enough for you 3-4 teaspoons of maple syrup may be added. Decorate: Place the base on a plate and cover with the cream mixture. Grate dark chocolate generously over the cream and chill for 2 hours before serving. Layered Coffee Mousse 1 cup strong black coffee (cold) 300g/10oz smooth creamed cottage cheese Half cup of vanilla sugar 1 cup thickened cream, whipped 3 tbsp choc bits or grated chocolate 2 egg whites 8 - 10 savoiardi (sponge finger) biscuits Blend about one third of the coffee with the creamed cottage cheese and vanilla sugar Fold in whipped cream and about two thirds of the chocolate.

A brandy/vodka mix may be substituted for a simulated "Kahula". *A rum/vodka mix may be used to simulate "Tia Maria". Yield: 1 1/2 quarts (may be halved) French Royale 1 oz Chamord 1 shot espresso 1 oz canned sweetened milk 1 cup crushed ice Combine Chambord, espresso and milk in blender. Add crushed ice, blend on high for 30 seconds Serve in tall cocktail glass Café Vienna 1 oz Kahlua 1 oz crème de cocao 2 shots espresso 4 oz hot chocolate Whipped cream Pour Kahlua and crème de cacao into a 10 oz coffee cup.

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