Quick Bites from Pender

Posts Tagged ‘coffee’

Tiramisu Cheesecake, Espresso Glaze

In Island Life, Lessons From Cooking School, Recipes on April 10, 2010 at 7:35 am

tiramisu-cheesecake-with-coffee-glaze

Very few people will refuse a piece of cheesecake.  I have found this to be a universal truth — except when it’s not — like last week, when I hosted my first ever CHEESECAKE GIVEAWAY.

The long and short of it is that no one showed up.  And it was almost time for me to go home for the day — and I couldn’t take it with me.  No, no, no.  Howard and I had quite enough of this indulgent full-fat homemade mascarpone cheese filling, rum, ladyfinger crumb crust and coffee (espresso) extract glaze.

Next time, I won’t require the winner to tell me that “Island Vittles Rocks!”  I guess I found the limit of what Penderites will do for a free piece of cheesecake.

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Iced Irish Coffee

In Recipes on March 16, 2010 at 5:01 am

iced-irish-coffee

Some may celebrate with a green macaroon or cupcake, but ’round here, we pull out the whiskey on St. Paddy’s Day.

Join us won’t you?

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Coffee Ice Cream

In Lessons From Cooking School, Recipes on March 15, 2010 at 5:01 am

coffee ice cream

Ice cream is basically just a frozen custard.  Once you know how to make the custard, you can flavour it anyway your inspiration takes you.  This is The Lesson as taught to me by Chef P.

So let it be written.  So let it be done.

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Cook It Myself Fast Food – Vanilla Latté

In Recipes on December 4, 2009 at 4:56 pm
milk coffee mukka

mere moments away

As I mentioned briefly, we live on a small island.  We have no chains here.  No McD’s, no BK, no DQ, and no Starbucks.  This, for the most part, is a good thing – both on the wallet and the body’s ability to process toxic food — except when I HAVE TO HAVE  large fries and a 1-shot DRY cappuccino. (I realize that this combination would require separate trips through 2 different drive-thrus.  But I don’t get out much rarely get into town, so I like to double up to make sure all of cravings are satiated.)

So when our old faithful Italian electric cappuccino maker packed it in, we bought a new stovetop model (better for the more-common-than-you’d -think power outages we live through here – now we can always make a capp on our little Coleman propane camping stove!)

To make a vanilla latté at home, we use simple syrup, which I usually have on hand in the fridge – if not, it only takes a couple of minutes to make.  We also use a pure vanilla extract that was a gift from our neighbours on their last trip to Mexico.

Pour 30ml (2 T or 1oz) simple syrup into the bottom of the mug.  Add ½ t vanilla, or more to taste, then pour the hot espresso/milk/foam over and serve.  Inhale deeply before consuming.

This is a much more subtle version than what you will find at any of the big chain coffee houses.  I find the sweetness of the simple syrup and pure vanilla so much more palatable than the synthetic taste of commercially available flavoured coffee syrups.

WAIT — it’s Friday — don’t let me get started on a Glucose-Fructose rant.  I’ll save that for another day…

Have a good weekend all.  See you Monday.

Mukka Express by Bialetti

In Kitchen Tips on December 4, 2009 at 2:07 pm

Bialetti claims that its Mukka Express will “revolutionize your cappuccino experience.”

Mukkas have been around for awhile, but it wasn’t until the demise of our Vesuviana Electric (isn’t it gorgeous?…so sad), that they even came on my radar.

I found a stovetop Mukka on ebay from a lovely woman in Calgary – used only once, it was shiny and new when it arrived in the mail, complete with instructional DVD.  The price was right too – only US$20, compared to the MRSP of US$89.95.

vanilla cappuccino

it'll do...for now

We’ve had it for a couple of weeks, and probably made “cappuccinos” with it 9 or 10 times.  Why the quotes?  Quite simply, while the Mukka makes a tasty latté, it just doesn’t have the steam power to do a true cappuccino.  At least we haven’t been able to get it to produce enough froth for 1, never mind 2, cappuccinos.

Which is OK, except that I like foam.  Lots of it.  Give me a Sahara-dry single shot cappuccino every morning and you’ll never hear another peep out of me.  Wait – that’s unlikely — but I would say thank-you and smile very sweetly!

We will continue to use the Mukka, but probably not with the enthusiasm with which we greeted its arrival.  It’s good on a number of fronts – quick, easy to use, easy to clean – but the lack of foam leaves me feeling high and not-so-dry.

PS In the course of writing this post, I am excited to announce that I may have found a fix for our Vesuviana!  If it works, I’ll show you the difference between and Mukka cappuccino and a REAL one…stay tuned – we may soon have a true capp on our little island once again!

Bialetti claims that its Mukka Express will “revolutionize your cappuccino experience.”

Mukkas have been around for awhile, but it wasn’t until the recent demise of our Vesuviana Electric (isn’t it gorgeous?…so sad), that they even came on my radar.

I found one on ebay from a lovely woman in Calgary – used only once, it was shiny and new when it arrived in the mail, complete with instructional DVD.  The price was right too – only US$20, compared to the MRSP of US$89.95.

We’ve had it for a couple of weeks, and probably made “cappuccinos” with it 9 or 10 times.  Why the quotes?  Quite simply, while the Mukka makes a tasty latte, it just doesn’t have the steam power to do a true cappuccino.  At least we haven’t been able to get it to produce enough froth for 1, never mind 2, cappuccinos.