Cafe Vienna Look-alike

 




Ingredients:
1/2 c Instant coffee
2/3 c Sugar
2/3 c Non-fat dry milk
1/2 ts Cinnamon
1 pn Cloves
1 pn Allspice
1 pn Nutmeg
How To:
Blend in blender until very fine powder. Use 2 teaspoons per cup

Cafe Royale

Ingredients:
3/4 c Hot Strong Coffee
4 ts Brandy
1 Sugar Cube
How To:
Pour coffee into warmed mug. Float 2 teaspoons brandy on coffee. Put remaining 2
teaspoons brandy into a tablespoon with sugar cube. Warm spoon over hot coffee. With a
match, carefully ignite brandy in teaspoon. Slowly lower spoon into coffee to ignite floating
brandy. Wait 1 minute after flame has died before dri
nking.

Cafe Alva Cocoa

Ingredients:
Amaretto coffee beans
1 tb Vanilla extract
1 ts Almond extract
1 ts Cocoa powder
1 ts Sugar
How To:
Brew coffee. Add flavourings, 1 tsp. chocolate and sugar per cup. Garnish with whipped
cream, chocolate and red candy sprinkles, and a chocolate- covered strawberry on top

Cafe' Mexicano

Ingredients:
1 oz Coffee liqueur
1 ts Chocolate syrup
1 ea Hot coffee
1/2 oz Brandy
1 ea Dash ground cinnamon
1 ea Sweetened whipped cream
How To:
Combine coffee liqueur, brandy, chocolate syrup and cinnamon in a coffee cup or mug. Fill
to the top with hot coffee. Top with whipped cream.

Cafe De Ola

Ingredients:
8 c Water
2 sm Cinnamon sticks
3 Whole cloves
4 oz Dark brown sugar
1 Square semisweet chocolate or Mexican chocolate
4 oz Ground coffee
How To:
Bring the water to a boil, then add the cinnamon, cloves, sugar, and chocolate. When the
liquid comes to a boil again, skim off any foam. Reduce the heat to low and make sure the
liquid does not boil. Add the coffee, and let it steep for 5 minutes. Serve the coffee in an
earthenware pot with a ladle.

Cafe Con Miel

Ingredients:
2 c Prepared coffee, (fresh, instant, or decaf)
1/2 c Milk
4 tb HONEY, more or less to taste
1/8 ts Cinnamon
Dash nutmeg or allspice
Dash vanilla
How To:
Heat ingredients in a saucepan, but do not boil. Stir well to combine. Serve as a light
dessert.

Cafe Cappuccino

Ingredients:
1/2 c Instant coffee
3/4 c Sugar
1 c Nonfat dry milk
1/2 ts Dried orange peel
How To:
Crush in mortar and pestle
Use 2 T. for each cup of hot water

Cafe Au Cin

Ingredients:
1 c Cold strong French roast coffee
2 tb Granulated sugar
ds Cinnamon
2 oz Tawny port
1/2 ts Grated orange peel
How To:
Combine and mix in a blender at high speed. Pour into chilled wine glasses

Cafe Au Lait Luzianne

Ingredients:
2 c Milk
1/2 c Heavy cream
6 c Louisiana coffee w/chicory
Combine milk and cream in saucepan; bring just to a boil (bubbles will form around edge
of pan), then remove from heat.
Pour small amount of coffee in each coffee cup.
Pour remaining coffee and hot milk mixture together until cups are 3/4 full.
NOTE: Skim milk can be substituted for milk and cream for those who are counting
calories.

Louisiana Cafe Au Lait

Ingredients:
2 c Milk
Sugar
1 c Louisiana coffee with chicory
How To:
Put milk in saucepan; bring to a boil.
Pour hot freshly brewed coffee and milk simultaneously into cups; sweeten with sugar to
taste.

Cafe Au Lait ( Coffee with Milk )

Ingredients:
1 c Milk
1 c Light cream
3 tb Instant coffee
2 c Boiling water
How To:
Over low heat or in double boiler, heat milk and cream till hot. Meanwhile, dissolve coffee
in boiling water. Before serving, beat milk mixture with rotary beater-till foamy. Pour milk
mixture into one warmed pitcher or server, and coffee in another. To serve: Fill cups from
both pitchers at the same time, making the streams meet en route. Makes 6 servings. Step 1:

Step 2:

Step 3

Step end 4:

Buttered Rum Coffee

Ingredients:
1/3 c Ground coffee
1/4 ts Freshly ground nutmeg
1 1/4 ts Rum extract
1/8 ts Liquid butter flavouring
How To:
Place coffee and nutmeg in a blender or food processor fitted with a steel blade. In a cup,
combine remaining ingredients. With processor running, add flavorings. Stop processor
and scrape sides of container with a spatula. Process 10 seconds longer. Store in a
refrigerator. Yields: Mix for eight 6-ounce servings

Black Forest Coffee

Ingredients:

6 oz Fresh brewed coffee
2 tb Chocolate syrup
1 tb Maraschino cherry juice
Whipped cream
Shaved chocolate/chips
Maraschino cherries
How To:
Combine coffee, chocolate syrup, and cherry juice in a cup; mix well. Top with whipped
cream, chocolate shavings and a cherry.

Arabian Coffee

Ingredients:
1/2 litre (about 1 pint) water
3 tablespoons coffee
3 tablespoons (or more) sugar
1/4 teaspoon cinnamon
1/4 teaspoon Cardamom
1 teaspoon vanilla or vanilla sugar
How To:
Mix all ingredients in a saucepan and heat until foam gathers on top. Do not pass through
a filter. Stir it up before you serve it.

Amaretto Coffee / Variation

Ingredients:
¾ c Warm water
3 tb Amaretto
1 ½ ts Instant coffee crystals
Dessert topping; * see note
How To:
* Dessert topping should be in a pressurized can.
In a non-metal mug stir together water and instant coffee crystals. Micro-cook, uncovered,
on 100% power about 1 1/2 minutes or just till mixture is steaming hot. Stir in Amaretto.
Top with pressurized dessert topping.

Amaretto Coffee

Ingredients:
1 ½ c Warm Water
1/3 c Amaretto
1 tb Instant Coffee Crystals
Dessert Topping from a pressurized can
How To:
In a 2-cup measure stir together water and instant coffee crystals. Micro-cook uncovered,
on 100% power for about 4 minutes or just till steaming hot. Stir in Amaretto. Serve in
mugs. Top each mug of coffee mixture with some dessert topping.

BY: www.rlb-publishing.co.uk

Benihana_Japanese Fried Rice

When 20-year-old Rocky Aoki came to the New York City
from Japan with his wrestling team in 1959 he was
convinced it was the land of opportunity. Just five
years later he took $10,000 he had saved plus another
$20,000 that he borrowed to open a Benihana steakhouse
 on the West side of Manhattan. His concept of bringing
 the chefs out from the back kitchen to prepare the food
 in front of customers on a specially designed hibachi
grill was groundbreaking. The restaurant was such a smashing
 success that it paid for itself within six months.
Here's a clone recipe for the fried rice at Banihana
that is prepared by chefs with pre-cooked rice on those
open hibachi grills.


4 cups cooked converted or parboiled rice (1 cup uncooked)
1 cup frozen peas, thawed
2 tablespoons finely grated carrot
2 eggs, beaten
1/2 cup diced onion (1/2 small onion)
1 1/2 tablespoons butter
2 tablespoons soy sauce
salt
pepper

1. Cook rice following instructions on package (Bring 2 cups
 water to a boil, add rice and a dash of salt, reduce heat
and simmer in covered saucepan for 20 minutes). Pour rice into
 a large bowl to let it cool in the refrigerator.
2. Scramble the eggs in a small pan over medium heat. Separate
 the scrambled chunks of egg into small pea-size bits while
cooking.
3. When rice has cooled to near room temperature, add peas,
 grated carrot, scrambled egg and diced onion to the bowl.
Carefully toss all of the ingredients together.
4. Melt 1 1/2 tablespoons of butter in a large frying pan over
 medium/high heat.
5. When butter has completely melted, dump the bowl of rice and
 other ingredients into the pan and add soy sauce plus a dash of
 salt and pepper. Cook rice for 6-8 minutes over heat, stirring
often
Serves 4.

Tidbits

This fried rice can be prepared ahead of time by cooking the rice,
 then adding the peas, carrots and egg plus half of the soy sauce.
 Keep this refrigerated until you are ready to fry it in the butter.
That's when you add the salt, pepper and remaining soy sauce.

Alpine Carnival

Ingredients:
2 tb Instant coffee
1 ts Vanilla
2 tb Brown sugar
1 ts Water
1 ½ c Boiling water
½ c Whipping cream, whipped
How To:
Divide instant coffee and vanilla evenly between two Spanish coffee glasses. In a small
heavy saucepan, dissolve sugar in the teaspoon of water. Over medium heat, stir dissolved
sugar until it reaches a full boil. Immediately remove from heat and stir in boiling water.
Divide sugar mixture between coffee glasses and top with a dollop of whipped cream.
Makes 2 x 6 oz servings.

by: www.rlb-publishing.co.uk

Canadian Coffee

Ingredients:
¼ c Maple syrup; pure
½ c Rye whiskey
3 c Coffee; hot, black, double strength
Topping:
¾ c Whipping cream
4 ts Maple syrup; pure
How To:
Topping: Whip cream with maple syrup just up until soft mounds; set aside.
Divide maple syrup and whiskey among 4 warmed heatproof glass mugs or goblets. Pour
in coffee to 1 inch of top; spoon topping over coffee.

by :www.rlb-publishing.co.uk

Alexander Espresso

Ingredients:
• 1 cup Cold water
• 2 tb Ground espresso coffee
• ½ Cinnamon stick (3" long)
• 4 ts Crème de Cacao
• 2 ts Brandy
• 2 tb Whipping cream, chilled
• Grated semisweet chocolate to garnish
How To:
Break out your espresso machine for this one or just make really strong coffee with a small
amount of water. Break cinnamon stick into small pieces and add to hot espresso. Allow to
cool for 1 minute. Add crème de cacao and brandy, and stir gently. Pour into cute
demitasse cups. Whip the cream, and float some cream on top of each cup. For looks,
garnish with grated chocolate or fancy chocolate curls. Multiply proportions by six and it's
perfect for a party. Serves 2

by: www.rlb-publishing.co.uk

The Master of Cappucino and Macchiato latte

The credit for inventing Cappuccino is given to the Capuchin order of friars – fact or myth, who knows? The friars’ long pointed cowls certainly resemble a perfectly finished Cappuccino: heaps of froth sitting on the nutty coloured Espresso crema, the base of the froth stained with a rich dark, coffee ring. It could be true! All I can say is I’m glad someone did invent it.
According to the Italians, Cappuccino is a breakfast to mid-morning drink, with 12 noon as cut off time. That seems to be one of the only limitations though, seeing as there are a few interesting Italian variations of the Cappuccino. One may find a Cappuccino Chiaro – a lighter in strength Cappuccino with less Espresso than the traditional one-third dose and two-thirds steamed frothed milk. Cappuccino Scuro, meanwhile, is a dark Cappuccino made with a doppio (double Espresso) and one-third steamed frothed milk; it’s not a Macchiato, which only requires a spoonful of dry foam. You will also find a Caffè con panna, an Espresso with a dollop of steamed frothed cream.
It’s quite amazing how one can really taste the difference between a good and a bad Cappuccino by the frothing of the milk. Even after the tenth Cappuccino in one day, I could tell from the first sip whether it was going to be a good or bad one. Tight air bubbles sat on the surface of the cup, with a little of the nutty coffee colour just rising to the surface. On sipping, the milk, froth and Espresso were one and the Espresso on the bottom was filtered through a thick, smooth texture with just the correct amount of aroma coming through with each mouthful.
Now, in hindsight, and as the experienced Cappuccino taster that I am, I have discovered that the big milky air bubbles and froth let the coffee come through in a watery state. If too much steam (actually water from the steam) is released into the milk, it will not only scorch the milk but also make it too watery, thus creating these large air bubbles – not what one needs for the perfect Cappuccino. On drinking a Cappuccino with large air bubbles, you will notice that the milk and coffee are almost separate, with two taste sensations instead of one.
I selected a variety of cafés to test the Cappuccinos, including four places that I have sub-consciously returned to over and over again during my 5-year stay in New York City.
On this particular day, I chose a seat which had a good clear view of the Barista in action every time. The Espresso was made first. Then cold milk was sloshed into a metal pitcher and the steaming spout immersed in the milk. I could hear a loud frothing noise and within seconds this rumble turned into a dull hum and there was a turning of the steam valve (thereby reducing the level at which it entered the milk). After that the pitcher was tilted or moved up and down. The temperature of the milk was felt by touching the side of the pitcher. All this took seconds. The spout was out of the milk and wiped with a clean cloth. The pitcher was given a quick tap or two. Then the milk was immediately poured on to the Espresso, the Barista’s hand almost shaking out the milk and froth from the pitcher making it land gently, in pillows. It was the perfect Cappuccino. There was no pouring of milk first and then spooning fake froth on top of the Espresso. Miguel Reiban and Augusin Mota, both long serv-
ing Baristas at Terramare Café on the Upper East-side, stated: “If you have to spoon the foam on to a Cappuccino it’s a sign of badly foamed milk.” They were quick to add that you do have to spoon foam on to a Macchiato or a dry Cappuccino. Molly Pryor, a Barista for 5 years at Ino in the West Village, adds: “If you need to spoon foam, it means the milk is only foamed on top.”
“Listen to the rumble of the milk and as it lowers in pitch, cut back on the steam and tilt the pitcher at an angle to the spout in the milk. This will send the milk swirling in a circular motion, evenly distributing the tiny bubbles in it. Feel the side of the pitcher to make sure the temperature is not too hot”, explains Joe Rondinone, a Barista for about 6 years, who makes coffees in a small coffee bean store and café in Soho. Baristas worth their weight in gold use their senses rather than tem-
perature gauges. When asked about which temperature the milk needs to be frothed to, they all agree on around 60–
65 °C (140–150 °F). I have never seen a single temperature gauge on any of the pitchers of any of my four favourite cafés. Reaz Islam, a Barista at Grace’s food market, no longer thinks about how to froth milk perfectly: “I can froth milk with my eyes shut,” he claims. “I steam and froth at least 24 litres of milk a day.” None of the Baristas have attended a coffee-making course; they all learned their trade on the job from the owners of these establishments, who pride themselves on the coffee they serve. However, they all agree that one does need to be using an excellent machine and only using good coffee goes without saying! They all care for their coffee machines with pride.
Finally, I also tasted skimmed and soymilk Cappuccinos and enquired about them. Skimmed milk can be frothed well but will give a lighter tex-
tured froth. Molly Pryor sometimes opts for a skimmed milk Cappuccino simply because she desires that particu-
lar, lighter texture. Reiban and Mota, from Terramare, said: “you just cannot froth soymilk; its all air and no texture.” The popularity of Espresso cuisine has brought about many clever innova-
tions to help heat and froth milk at home. I’m an enthusiastic Cappuccino maker at home – switching between the Aerolatte (the battery operated wand), the Cafetière-style milk frother and the steaming device on my coffee machine. And now the Aeroccino heats and froths as little or as much milk as you may need. It is a simple steel pitcher that resembles a large insulated cof-
fee mug and sits on an electrical base for energy. It comes with two attach-
ments: a frothing whisk for heating and frothing milk for Cappuccinos and a non-frothing whisk just to heat milk for Caffelattes. In contrast to some other methods, the milk does not spill eve-
rywhere nor do foam and steam come flying out the pitcher. It also cleans very easily, no corners or burnt caramelised milk anywhere. So you can now be a real Barista in the comfort of your own home by simply relying on the “auto-
matic sense” of the Aeroccino and your tried and trusted Nespresso machine. Good news indeed