kolkafe.com

Cappuccino

Ingredients:

• 1 – 1.25oz shot espresso or like amount of a strong coffee

• About 12 oz hot milk

This drink gets its name from the Cappuchin monks who invented it, and has become a staple in neighborhood coffeehouses around the world. As with the espresso, this drink is difficult to make without a really good espresso machine equipped with a steaming wand. In its place you can heat milk on the stove (don’t let it boil), and then pour it gently into blender to whip for about a minute.

Fill 2 cups with 1/3 espresso, 1/3 hot milk, and 1/3 milk foam.

Many people enjoy this topped with powdered chocolate or cinnamon.

Cafe Au Lait
or Cafe latte, or Cafe con leche - It all translates to, “coffee with milk”.
Ingredients:

• 2 Large espressos or 2 cups strong, fresh-brewed coffee

• 2 cups milk

Instructions:
Brew 2 cups of very strong coffee, using your favorite brewing method. In the absence of an espresso machine, French press is acceptable, but use whichever method you prefer.
In a small saucepan, heat the milk to steaming, stirring constantly to prevent if from sticking to the pan. Be sure not to let it boil.
Pour coffee into mugs, until they’re about half-filled. Then add milk, filling them the rest of the way. Top with chocolate or cinnamon.
For the holidays, add cinnamon to the coffee grounds, and then brew as you normally would. This is a perfect way to warm your bones on cool winter days. Makes 2 large mugs.

Ingredients:

• 16 coffee ice cubes

• 3 cups extra-strength coffee, cooled to room temperature

The trick to perfect iced coffee is to use freshly brewed, extra-strength coffee. If you use yesterday’s surplus or anything older than 3 hours, you’ll find it has lost its flavor and tastes flat.

To avoid a watery drink, use coffee ice cubes. Fresh leftover coffee can be frozen into ice cubes and used with regular-strength coffee to make a refreshing summer drink. For a special treat, a scoop of vanilla ice cream gives a wonderful contrast in flavor and color.

Place 4 coffee ice cubes into each of 4 tall, chilled glasses. Pour 3/4 cup of the coffee into each glass and serve

Serve with plenty of hot, buttered, wide egg noodles.

Ingredients:

• 1/2 cup flour
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 (4 to 5-1/2 pounds) beef chuck roast, trimmed of excess fat
• 1/4 cup vegetable oil
• 1 large onion, coarsely chopped
• 4 bay leaves
• 1 teaspoon dried thyme
• 2 cups water
• 2 cups freshly brewed coffee
• 1 tablespoon instant flour
• 2 tablespoons butter, chilled
• 1/4 cup whiskey (optional)
• Salt and freshly ground pepper, to taste

Instructions:
Preheat oven to 325 F.
On a large plate or platter, stir together flour, salt and pepper. Dust the roast with the seasoned flour, discarding any excess. Heat the oil in a large, heavy ovenproof skillet over medium heat until hot. Add the roast and brown on all sides, about 5 minutes a side.
Remove the roast from the skillet and set aside. Add onions to the drippings in the skillet and sauté over medium heat until they are softened. Return the roast to the skillet; add bay leaves, thyme, water and coffee. Bring to a simmer, stirring and turning to combine the seasonings with the roast. Cover and place the skillet in the oven. Bake for 3 to 3 1/2 hours or until fork tender. Remove the roast from the skillet, discard any bones or gristle and set aside, loosely covered with aluminum foil.
To prepare the gravy, place the skillet over medium heat, skim off any excess fat and add water, if necessary, to equal about 2-1/2 cups liquid. Sprinkle the instant flour over the gravy in the skillet and cook about 5 minutes, stirring until smooth and thickened. Stir in the butter and whiskey, if desired, and season with salt and pepper. Return the roast to the skillet to warm in the gravy, then serve.
Serve with plenty of hot, buttered wide egg noodles.

Makes 6 to 8 servings.