Download Coffee Connoisseur’s Cookbook by James W Perrine 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* area of expertise espresso* sizzling 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

Example text

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 with liqueurs and coffee in a blender until nog is frothy. Serve warm GRANDE CAFFE LATTE 2 (1 1/4-ounce) shots espresso, hot 12 ounces milk, steamed to 150 degrees Pour both espresso shots into the bottom of a cup. Add steamed milk until cup is 3/4 full, holding back the foam. Top off the drink with velvet foam from steamed milk. Baklava Latte 1 oz praline syrup ½ oz maple walnut syrup 1 tsp. lemon syrup ½ oz hazelnut syrup 1 shot espresso steamed milk cinnamon 1 cinnamon stick. Combine syrups and espresso in warm 10 oz cup.

In heavy small saucepan over low heat, melt 6 squares semisweet chocolate, stirring frequently. In large bowl, with mixer at low speed, beat cream cheese just until smooth. Add melted chocolate, eggs, sugar, milk, and coffee; beat until blended. Increase speed to medium; beat 3 minutes, occasionally scraping bowl with rubber spatula. Pour cream-cheese mixture into crust in pan. Bake cheesecake 45 minutes; cool in pan on wire rack. Cover and refrigerate cheesecake at least 4 hours or until well-chilled.

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