Welcome to my Kitchen

Welcome to my kitchen, where there is always hot coffee and you can faintly smell the apple cinnamon coffee cake that I baked just this morning. You never know what you find in my kitchen. I love to cook and will be sharing some of my favorite recipes with you.

A Few Words about Coffee

Coffee is 98% water so be sure that the cold water with which you brew is your best drinking water. Prior to brewing, clean all of the equipment. Then take freshly-roasted coffee beans and grind them to the appropriate fine or coarse level. It's also important to brew with the correct amount of coffee. One six ounce cup generally requires two tablespoons of ground coffee.

Perhaps the only thing richer than a good cup of coffee is its intriguing history. The joy of drinking coffee originated in the Middle East, a haven of exotic spices and foods. Throughout the centuries, this beguiling beverage has been viewed as a drink of the devil, a medicinal miracle and everything in between. No longer reserved for royalty, coffee today is heartily enjoyed by more than one third of the population.

In Italy, the brown and white robe of the Capuchin monk inspired the name cappuccino. A classic cappuccino is one third espresso, one third steamed milk and one third foamed milk. Caffe` latte, on the other hand, is one part coffee to two or three parts milk. Both are bountiful in pleasure.

A Cup of Coffee and an almond biscotti... a warm buttery croissant... a blackberry custard torte. When it comes to coffee, every culture has a favorite food to match. Sweet halvah and Turkish coffee, pound cake or English biscuits for British tea-time and the Dutch like bread, cheese and sausage on their table at coffee time. The Germans like a snack of open-faced sandwiches with their coffee. Americans take the cake, as far as versatility of food and coffee mix. Donuts are a favorite, as are cookies and pie.

Coffee-Lovers Recipes

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Espresso Cheesecake

2 teaspoons almond extract
1/2 cup plus 2 tablespoons melted butter
4 - 8 oz. packages cream cheese, softened
12 oz. semisweet chocolate
3 eggs
2/3 cup sugar
1/3 cup milk
2 teaspoons instant espresso coffee powder

Combine graham cracker crumbs, extract and butter. Press mixture on bottom and sides of a 9 inch round springform pan to 1 inch from top. Set aside. Preheat oven to 350 degrees F. Melt 8 oz of chocolate in a double boiler over low heat. In a large bowl, beat cream cheese and add melted chocolate, eggs, sugar, milk and coffee powder. Beat until blended, 3 minutes or so at medium speed. Pour cream cheese mixture into crust. Bake 45-50 minutes. When completely cooled, remove sides of pan. Take remaining chocolate and grate or make into curls, and garnish top of cake.

Makes 1 - 9" round cheesecake

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Cappuccino Mousse

1/2 cup plus 2 tablespoons sugar
1 envelope unflavored gelatin
1/4 cup plus 2 tablespoons coffee liqueur ( Kahula )
2/3 cup strongly brewed coffee or espresso
Dash of salt
2 cups heavy cream

In a large bowl, beat egg yolks at a medium speed, gradually adding 1/2 cup of the sugar, about 2 minutes.

Sprinkle gelatin over 1/4 cup of the liqueur and let stand to soften, 5 to 10 minutes.

Heat the coffee in a small saucepan. Whisk the coffee into the yolk mixture. Return the mixture to the saucepan and cook over medium heat, till it just simmers. Add the gelatin mixture and stir until blended and dissolved. Set aside until cool and slightly thickened, stirring occasionally.

With an electric mixer, beat the egg whites with the salt until soft peaks form. Slowly beat in the remaining 2 tablespoons of sugar.

Using the same beaters, whip the cream with the remaining 2 tablespoons of liqueur until soft but distinct peaks form.

Fold the meringue and the whipped cream alternately into the coffee mixture. Spoon into dessert dishes, cover and chill for at least 4 hours or overnight.

Serves 6

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