Holiday Grind (43 page)
Authors: Cleo Coyle
Tags: #Fiction, #Detective, #Mystery, #Mystery & Detective - Women Sleuths, #Mystery & Detective, #Fiction - Mystery, #Coffeehouses, #Suspense, #Women Sleuths, #Cosi; Clare (Fictitious character), #Mystery fiction
Step 3
—With an oven mitt on one hand to hold the hot bowl and a handheld electric mixer in the other, tip the bowl enough to tilt all of the milk into one deep, concentrated pool and then whip it. (Whip it good! Use the
fastest
speed available on your mixer and simply hold the mixing beaters in the center of the milk pool—do not move the mixer around.) In a matter of
seconds
, you’ll see the warmed white fluid froth up. Whip the milk 20-90 seconds, depending on how much foam you’d like to create, and you’re done! Do not over whip the milk. You won’t be able to foam up every molecule of milk with this method, and if you whip it too much, you’ll just begin breaking down the foam you’ve created.
—With an oven mitt on one hand to hold the hot bowl and a handheld electric mixer in the other, tip the bowl enough to tilt all of the milk into one deep, concentrated pool and then whip it. (Whip it good! Use the
fastest
speed available on your mixer and simply hold the mixing beaters in the center of the milk pool—do not move the mixer around.) In a matter of
seconds
, you’ll see the warmed white fluid froth up. Whip the milk 20-90 seconds, depending on how much foam you’d like to create, and you’re done! Do not over whip the milk. You won’t be able to foam up every molecule of milk with this method, and if you whip it too much, you’ll just begin breaking down the foam you’ve created.
Troubleshooting:
To make this rustic frothing method foolproof, keep these four suggestions in mind. (1) Never try to re-froth milk that’s been whipped and has fallen. It won’t work. You must always start with cold, fresh, undisturbed milk. Pour it straight from the fridge to your measuring cup to the bowl. That’s it. (2) Don’t try to start whipping at a low speed and increase it. Whip it like crazy from the start, using the highest speed possible on your blender—if there’s not enough immediate, vigorous whipping action, the milk won’t properly foam up. (3) If you want to infuse spices or flavorings into your latte or cappuccino, then stir them into your hot espresso shot. Do
not
add syrups, flavorings, or ground spices into the milk before trying to froth it. (4) Finally, do not allow the milk to warm much longer than a few minutes over the boiling water. Steaming milk properly brings out its sweetness. If the milk is overheated, however, your latte will have a terrible scorched taste instead of a sweet one. That’s why my rustic frothing method is done double boiler style instead of in a pan sitting directly on the stove burner. It’s the best way to control the heat and prevent your milk from scorching.
MAKING A RUSTIC CAPPUCCINOTo make this rustic frothing method foolproof, keep these four suggestions in mind. (1) Never try to re-froth milk that’s been whipped and has fallen. It won’t work. You must always start with cold, fresh, undisturbed milk. Pour it straight from the fridge to your measuring cup to the bowl. That’s it. (2) Don’t try to start whipping at a low speed and increase it. Whip it like crazy from the start, using the highest speed possible on your blender—if there’s not enough immediate, vigorous whipping action, the milk won’t properly foam up. (3) If you want to infuse spices or flavorings into your latte or cappuccino, then stir them into your hot espresso shot. Do
not
add syrups, flavorings, or ground spices into the milk before trying to froth it. (4) Finally, do not allow the milk to warm much longer than a few minutes over the boiling water. Steaming milk properly brings out its sweetness. If the milk is overheated, however, your latte will have a terrible scorched taste instead of a sweet one. That’s why my rustic frothing method is done double boiler style instead of in a pan sitting directly on the stove burner. It’s the best way to control the heat and prevent your milk from scorching.
For one serving, start with
cup of cold, fresh milk. Follow my directions for frothing the milk. After 60-90 seconds of whipping, when much of the milk in the mixing bowl has grown into a thick cloud of rustic foam dense enough to scoop with a spoon, you’re ready to create your cappuccino.
cup of cold, fresh milk. Follow my directions for frothing the milk. After 60-90 seconds of whipping, when much of the milk in the mixing bowl has grown into a thick cloud of rustic foam dense enough to scoop with a spoon, you’re ready to create your cappuccino.Step 1
—Pour 1-2 shots of hot espresso (1 shot = 2 tablespoons) into an 8-ounce mug. The number of shots depends on how strong a coffee flavor you’d like in your drink.
—Pour 1-2 shots of hot espresso (1 shot = 2 tablespoons) into an 8-ounce mug. The number of shots depends on how strong a coffee flavor you’d like in your drink.
Step 2
—Stir in 1-2 teaspoons sugar, if desired. Or, if you’d like a flavored cappuccino, this is the time to stir in syrups or other flavorings.
—Stir in 1-2 teaspoons sugar, if desired. Or, if you’d like a flavored cappuccino, this is the time to stir in syrups or other flavorings.
Step 3
—Carefully tip the mixing bowl and allow a bit of the steamed milk fluid to pour into the espresso. (Use a spoon to hold back the gobs of foam as you pour.) Finally, spoon the remaining thick foam into your mug—or as much as you can fit!
MAKING A RUSTIC LATTE—Carefully tip the mixing bowl and allow a bit of the steamed milk fluid to pour into the espresso. (Use a spoon to hold back the gobs of foam as you pour.) Finally, spoon the remaining thick foam into your mug—or as much as you can fit!
A latte is similar to a cappuccino. The difference is in the amount of foam—a cappuccino has much more foamed milk than a latte. For one serving of a latte, start with 2/3 cup of cold, fresh milk, right from the fridge. Follow my directions for frothing the milk. Do not whip the milk more than 20- 30 seconds. At that point, about half of the milk in the bowl should still be fluid and half foamy. Now you’re ready to make your latte. Simply follow the directions for my Basic Caffe Latte recipe on page 311.
Note on type of milk:
In Italy, the use of full-fat whole milk is the standard. If you order a cappuccino with skim milk, they’ll look at you like you’re crazy. Why?
La dolce vita
—“the sweet life”—is the philosophy. It means you should savor the joy of living. If you’re going to have a cappuccino, have it with the
better
-tasting milk and drink with joy. If you want to limit the fat and calories in your drink, however, by all means use 1% or skim milk for most of the recipes in this book.
In Italy, the use of full-fat whole milk is the standard. If you order a cappuccino with skim milk, they’ll look at you like you’re crazy. Why?
La dolce vita
—“the sweet life”—is the philosophy. It means you should savor the joy of living. If you’re going to have a cappuccino, have it with the
better
-tasting milk and drink with joy. If you want to limit the fat and calories in your drink, however, by all means use 1% or skim milk for most of the recipes in this book.
COFFEE DRINK RECIPES
Espresso Variations
In Italy, ending a meal with a freshly made demitasse of espresso is not only common, it’s also thought to aid digestion of the meal. Here are some ideas for serving espresso as an after-dinner experience in your home.
ESPRESSO ROMANO “SWEET”“Sweet” is my own term for this way of serving espresso that I’ve seen in some Italian-American homes. Rub the edge of your cup with a lemon wedge, then dip the dampened edge in sugar and sip the espresso through the sweet, lemony rim.
ESPRESSO WITH CANDIED ORANGE PEELSimply serve the espresso with the candied citrus peel on the side of the demitasse saucer. See my recipe on page 364 for instructions on how to make your own candied orange, lemon, or grapefruit peels.
ESPRESSO AMERICANOPour 1 shot of hot espresso into an 8-ounce mug. Fill the rest of the mug with hot water.
ESPRESSO WITH SAMBUCAServe the demitasse of espresso with a shot of Sambuca on the side. Sambuca is an Italian liqueur with an anise flavor—and Italians believe that anise aids digestion after a meal. Traditionally it is served in a shot glass with roasted coffee beans floating on top. The beans can be ignored as ornamental, or you can chew them to increase the anise flavor of the liqueur. Three coffee beans is traditional good luck, standing for health, happiness, and prosperity. So when you serve your guests, count accordingly!
CAFFE CORRETTO (“CORRECTED COFFEE”)Add ½ teaspoon of brandy or grappa (Italian brandy) to 1 shot of hot espresso.
ESPRESSO AMARETTOAdd 1 teaspoon of amaretto to 1 shot of hot espresso. Especially delicious served with Dante’s Christmas Fruitcake Cookies and Mike Quinn’s Cherry Cordial Fudge. (See recipes for these goodies and more in the following section.)
ESPRESSO ANISETTEAdd 1 teaspoon of anisette liquor to 1 shot of hot espresso. Serve with a lemon twist.
ESPRESSO KAHLUAAdd 1 teaspoon of Kahlua to 1 shot of hot espresso. Top with a bit of milk foam.
ESPRESSO WHISKEYAdd ½ teaspoon of Irish whiskey to 1 shot of hot espresso. Top with a bit of whipped cream.
ESPRESSO RUMAdd 1 teaspoon of dark rum to 1 shot of hot espresso. Top with whipped cream and a dash of ground cinnamon.
ESPRESSO COCONUT RUMAdd 1 teaspoon of Malibu rum to 1 shot of hot espresso. Malibu rum is made in Barbados with natural coconut extract. Top with a bit of whipped cream and a garnish of lightly toasted flaked coconut. A spirited accompaniment to Clare’s “Bar-ista” Special Macaroons. (See recipe on page 339.)
COFFEE SYRUPS
FLAVORED syrups date back to antiquity, when honey was used as a preservative for fresh fruit juices so that flavored drinks could be enjoyed all year long. As time went on, syrups evolved into flavors such as mint, orange, lemon, and almond and became a popular way to mix a refreshing drink. These days in Europe, flavored syrups are added to sparkling water to make classic “Italian sodas,” while in North America, they are more commonly found as a way to flavor a coffeehouse latte or cappuccino.
The flavored latte revolution is actually a very recent one. As the story goes, a coffee industry veteran named “Brandy” Brandenburger noticed bottles of Torani brand syrup behind a counter in San Francisco’s Caffe Trieste. These bottles were being used to create Italian sodas, but Brandy decided to bring home a bottle and experiment with espresso and steamed milk, and voila! The first flavored caffe latte was born! By the 1990s, adding syrups to espressos, lattes, and cappuccinos was an idea that had spread across the United States.
These days, there are a dizzying array of syrup flavors to choose from—not just vanilla, chocolate, caramel, and hazelnut, but also butter rum, carrot cake, chocolate chip, maple spice, eggnog, English toffee, pistachio, piña co lada, roasted chestnut, tiramisu, toasted marshmallow, and many,
many
more! The possibilities for flavor combinations alone can make your head spin—and your mouth water.
many
more! The possibilities for flavor combinations alone can make your head spin—and your mouth water.
As far as what brand of syrup to buy, coffeehouse pros will usually advise you to look for quality syrups that use pure cane sugar as the sweetening agent. Here are three great brand names to get you started. Go to their Web sites to learn more about the flavors they offer and where to purchase them. These sites are great. They even offer recipes! (Note: If any company does not sell its syrups directly to you from its Web site, just look for the link on the site where it suggests online retailers that
do
sell to the public.)
do
sell to the public.)
Torani
—This is the oldest American brand of gourmet syrup, started in 1925 by Italian immigrants in San Francisco.
www.torani.com
—This is the oldest American brand of gourmet syrup, started in 1925 by Italian immigrants in San Francisco.
www.torani.com
Monin
—Monin was founded in France in 1912. Enjoyed for nearly a century by Europeans, it came to the American market in the early 1990s.
www.monin.com
—Monin was founded in France in 1912. Enjoyed for nearly a century by Europeans, it came to the American market in the early 1990s.
www.monin.com
DaVinci Gourmet
—This respected brand was launched in Seattle in 1989.
www.davincigourmet.com
—This respected brand was launched in Seattle in 1989.
www.davincigourmet.com
Tips for Using Gourmet Coffee Syrups
No need to add sugar
—I love this. When you add a syrup to a drink (whether it’s a latte, a steamer, or a cold sparkling water), you’re automatically sweetening it, so there’s no need to add more sugar. One tablespoon of syrup equals about 1½ teaspoons of sugar
and
it brings plenty of flavor to the party, too, not just sweetness. (Sugar-free syrups are also available.)
—I love this. When you add a syrup to a drink (whether it’s a latte, a steamer, or a cold sparkling water), you’re automatically sweetening it, so there’s no need to add more sugar. One tablespoon of syrup equals about 1½ teaspoons of sugar
and
it brings plenty of flavor to the party, too, not just sweetness. (Sugar-free syrups are also available.)
Italian sodas
—Just as the Europeans do, you can mix syrup flavors with sparkling water to create your own Italian sodas at home.
—Just as the Europeans do, you can mix syrup flavors with sparkling water to create your own Italian sodas at home.
Cremosa
—A cremosa is an Italian soda with a little cream, milk, or half-and-half added.
—A cremosa is an Italian soda with a little cream, milk, or half-and-half added.
Steamer
—A steamer is a latte
without
the espresso, and it’s great for kids or for someone who likes the idea of a delicious, warm latte but doesn’t want any caffeine. Simply warm some milk in a saucepan and add the syrup as a jazzy alternative to hot cocoa. A gingerbread-caramel steamer, chocolate-chestnut steamer, or eggnog-butter rum steamer, for example, would be delicious to serve around the holidays. Just look for those syrup flavors among the brands on the market.
—A steamer is a latte
without
the espresso, and it’s great for kids or for someone who likes the idea of a delicious, warm latte but doesn’t want any caffeine. Simply warm some milk in a saucepan and add the syrup as a jazzy alternative to hot cocoa. A gingerbread-caramel steamer, chocolate-chestnut steamer, or eggnog-butter rum steamer, for example, would be delicious to serve around the holidays. Just look for those syrup flavors among the brands on the market.
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