COFFEE & DESSERT MATCHING RECIPE BOOK

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COFFEE &DESSERTMATCHINGRECIPE BOOKBy Cafédirect

"Welcome to the limited edition Coffee &Dessert Matching Recipe Book, brought toyou by coffee connoisseurs Cafédirect.“At Cafédirect we love experimenting withcoffee so we set a challenge for peopleto come up with a recipe to match thefour coffees from our single origin range.Throughout this book we will featurethe 16 shortlisted recipes - one for eachcoffee - that were tempting, creative andtasty enough to be deemed the perfectcomplement to the flavours and aromasfound in these gourmet coffees. Eachcoffee has four original recipe suggestionsto match with it, as well as a tasting guide,making this an indispensable companionto help you discover the exciting worldof coffee matching and begin someadventures of your own.”Thierry Akromancoffee expert, Cafédirect

cHazelnutRoastedRoasted AlmondHoneyMaple ticReicySpkySmoAshyAlkalinePungent CarbonyToastChocolateBakersVaDarnillk SBittelikeMalt-ttyNuar BrowningSugTastes AromasDistillationApricotBlackbOerniryonCar amonCaradwayCoriander SeedsLemonAppleCitrusFragrantTea RoseCoffee cuasPeCuentsrdnuaeaus GdPeotasinRomtsgulnuLeWaceec Rikamit-liBalsNuHOW TOIDENTIFYYOURCOFFEEJust as particular types of wine go bestwith certain foods, so particular coffeeprofiles fit better with certain flavourcombinations. To really delight your guests’taste buds, ensure that you select yourcoffee and dessert combination carefully.Use this wheel to determine the tastes andaromas present in your chosen dessert – isit sweet, creamy, spicy, zesty? Then selectthe best coffee to match by using the foodpairing notes below.Over the next few pages you’ll find somefamiliar coffee profiles to help begin yourmatching experience:Bright and CitrusDark Chocolate and NuttyVanilla and HoneyDelicate and FloralTo make it even easier, we’ve profiledCafédirect’s award-winning single origincoffees so that you can pick the right oneto complement your chosen dessert.

BRIGHT&CITRUSExample:Cafédirect Kilimanjaro Roast& Ground CoffeeGrown on the fertile red volcanic soils ofMount Kilimanjaro, this coffee is madefrom the finest Arabica beans, nourishedby pure mountain streams from meltingsnows at the summit. The beans aremedium-roasted to produce a refreshing,aromatic, clean and intense flavour.Kilimanjaro can be considered the whitewine of the coffee world and it has distinctiveberry and citrus characteristics, resulting ina bright and lively combination. This coffeewould be a great accompaniment to anydesserts with a prominent citrus flavour –lemons, oranges, blueberries, rhubarb andeven kiwis.Match this with:Try pairing aromatic, citrus coffees withlemon meringue pie, orange sorbet, keylime pie, lemon parfait, rhubarb crumble,fruit salads, lemon velvet cream pie,candied orange cake, orange torte, lemonchiffon cake, lemon and poppyseed muffinsand blueberry pancakes.

QUINCETARTTATINIngredients:Method:200g sweet shortcrust pastry4 large quinces2 lemons125g unsalted butter175g Fairtrade caster sugarCrème frâiche / vanilla icecream to serve (optional)Finely zest and half both lemons. Peel, coreand half the 4 quinces.Rub the fruit with the lemon halves toprevent discolouration.Melt the butter in a pan, add the castersugar and stir.Cook over a medium heat until deepgolden brown.Add the quinces to the melted caramel, cutside up, and cook for 15-25 minutes untilcaramelised and softened.Turn once.Remove from the heat, and cool for 15minutes. Pre-heat oven to 190 C.Transfer the quinces to a tin, cut side up,sprinkle over the grated lemon zest andpour over any remaining caramel.Roll out the pastry to about 1” larger thanthe dish.Recipe by:MICHELEPLATMANDrape the pastry over the fruit, tuck theedges around the quince and into the sidesof the tin.Bake in pre-heated oven for about 20-25minutes.Allow to cool, and use a flat plate to invert.Serve with crème frâiche or vanilla icecream.

BLUEBERRY& LEMONCHEESECAKEIngredients:Method:For the filling:150g chopped blueberries60ml orange juice2 tbsp Fairtrade caster sugar2 tsp cornstarch225g cream cheese, softened2 free range eggs100g Fairtrade brown sugar2 tbsp lemon juice1 tsp grated lemon peelPreheat your oven to 175 C and lightlygrease the bottom of a 13” by 9” tin.For the base:150g flour65g rolled oats135g Fairtrade brown sugar75g chopped nuts120g butter or margarineIn a saucepan combine the blueberries,orange juice, 2 tablespoons of sugar andcornstarch; stir until dissolved.Cook over a medium heat stirring untilthick and bubbly, then set aside to cool.Combine the flour, oats, brown sugar, andthe nuts in a large bowl.Cut in the butter and mix in until themixture resembles coarse crumbs.Set aside one cup of the mixture for thetopping.Use the remaining crumble mixture as thebase for the recipe.Press this firmly into the bottom of yourbaking tray and cook for ten minutes.Recipe by:KATIEFURLONGUse a blender to combine the creamcheese, eggs, brown sugar, lemon juice,and peel until well mixed.Pour the mixture on top of the baked base.Top with the blueberry mixture.Sprinkle the remaining cup of crumblemixture over the top, then bake in theoven for 20 -25 minutes, until the top hasbrowned.

ORANGE &PASSIONFRUITROULADEIngredients:Method:For the sponge:5 large free range eggs115g Fairtrade caster sugar,plus extra for sprinklingFinely grated rind ofhalf an orange25g plain flour, sifted40g ground almondsPre-heat oven to 190 C and line a 13” x 9”swiss roll tin with greased non-stick bakingpaper.For the filling:142ml double cream142ml natural low fat yoghurt3 tbsp Fairtrade icing sugar,plus extra for dusting3-4 tbsp fresh orange juice4 passionfruit, halved andpulp removedWhisk the egg yolks, half the caster sugarand the orange rind, then fold in the flourand ground almonds.Whisk egg whites in a separate bowl untilstiff. Gradually whisk in remaining castersugar.Fold a quarter of the whites into the yolkmix, then fold in the rest. Spoon into thetin and smooth flat.Bake for 10 minutes until spongy to thetouch. Cover and cool for 1 hour.Sprinkle a sheet of non-stick baking paperwith caster sugar, turn the sponge onto it,carefully removing the lining paper.For the filling, whip the cream until justpeaking.Recipe by:LYNNFURNIVALStir in yoghurt, icing sugar, orange juiceand whisk again until peaking.Spread the filling to within 1cm of the edgesof the sponge and spread the passion fruitpulp on top.Starting at one of the short ends, carefullyroll using the paper to help and turn onto aplate so that the join is underneath.Dust with icing sugar and chill until readyto serve.

LEMON POSSET& CLEMENTINESHORTBREADIngredients:Method:500ml double creamZest 3 lemons1 tbsp honey65g Fairtrade caster sugar140g plain flour85g butterVanilla essenceZest 4 clementinesBring double cream and lemon zest to theboil in a pan.Turn off and leave for 30 minutes, strain,add honey and bring back to the boil.Stir until thickenened and spoon into smalldishes. Chill for three hours.For the Clementine shortbread, combinesugar, flour, butter and a dash of vanillaessence to form a dough, add theClementine zest and knead gently.Place in fridge for 30 minutes and then rollout and cut shapes, bake at 180 C for 10minutes until golden brown.Recipe by:LAURADRAPER

DARKCHOCOLATE& NUTTYExample:Cafédirect Machu Picchu Roast& Ground CoffeeThis single origin coffee is produced ataltitudes of 1500-2000m, in the Valle de laConvención, deep within the hidden Incaheartland of the Peruvian Andes, close tothe sacred city of Machu Picchu.The beans are grown on the steepestslopes in the Andes, where the uniquemicroclimate gives the beans a richflavour. They must be handpicked andhand-roasted, resulting in a rich, smoothtasting coffee with overtones of fine,dark chocolate and nut. If Kilimanjaro isthe equivalent to white wine then MachuPicchu is definitely red. Machu Picchu isdelicious with uncomplicated, chocolateflavours, or nut-based dishes to bring outthe walnut undertones of the coffee.Match this with:Any combination of nuts and chocolatewill go especially well with this coffee. Trywith chocolate mousse, chocolate andnut sundae, bitter chocolate ganache,chocolate fondants, chocolate-orangemascarpone pie, pecan pie, chocolatepots, chocolate cheesecake, chocolatepanacotta, chocolate risotto, chocolatecremoso, truffles and tortes.

Recipe by:SASKIAROGERSONCARDAMOMCHOCOLATEMOUSE ON ANAMARETTI BISCUITBASE, WITHHAZELNUTSWINNER OF ethod:Biscuit Base:250g Amaretti biscuits, crushed120g unsalted butter2 tbsp chopped hazlenuts3 cardamon pods, gratedMelt the butter in a pan, add the Amarettibiscuits, hazelnuts and grated cardamom.Transfer to a 28cm springform cake tin andleave to cool.Caramelised carrot and chilli layer:2 tbsp shredded carrot2 tbsp shredded chilli25g unsalted butter4 tbsp Fairtrade muscavado sugarCardamom, Hazelnut &Chocolate mousse:300g Fairtrade bittersweetchocolate, broken into pieces2 tbsp hazelnuts4 cardamom pods, grated45g unsalted butter5 free range separated eggs4 tbsp Fairtrade caster sugar230ml double cream1 tsp vanilla extractShot of espresso made withCafédirect Machu Picchu coffeeBring the carrot and chilli mixture slowly tosimmer until it caramelises, then pour ontothe biscuit so it forms an even layer.Melt the chocolate and butter in a bowlheated over pan of simmering water, addespresso, cardamom, hazelnuts and vanillaessence.Leave to cool. Heat the egg yolks andtwo tbsp sugar over the simmering pan ofwater. Whisk until warm then transfer to anelectric mixer and mix until the yolk is paleand fluffy.Fold into chocolate mixture. Whisk theegg whites in a clean bowl until stiff, andfold into the chocolate mixture.In a bowl set over ice, whip the creamuntil stiff and fold into chocolate mixture.Spoon onto the biscuit and carrot/chillicaramel layer, and spread evenly. Coverand chill for 2 hours.

CHOCOLATECHESTNUTTORTEIngredients:Method:200g Fairtrade plainchocolate, broken into squares150g butter50ml brandy150g unsweetenedchestnut purée4 free range eggs100g Fairtrade caster sugar2 tsp vanilla essence90g ground almonds30g Fairtrade white chocolateHeat oven to 180 C.Melt the butter and chocolate in a bowlabove a pan of boiling water.Beat chestnut purée and brandy ina small bowl.Whisk eggs, sugar and vanilla in a largebowl until pale and thick (about 5 minuteswith an electric hand mixer).Fold the chestnut mix into the eggs,then fold in the almonds and thechocolate mixture.Pour into a clip sided greased 20cm tinand bake for 25 minutes.Recipe by:JANICEPAPWORTHCool on a wire rack. Melt white chocolateand drizzle over the top.

CHOCOLATECHERRY TARTIngredients:Method:125ml single cream75g Fairtrade dark chocolate2 tbsp Fairtrade caster sugar1 free range egg1 tsp vanilla essence1 tin stoned cherries1 box pre-rolledshortcrust pastryLine a small flan case with pastry and bakefor 5 minutes.Heat the cream, dark chocolate and castersugar in a bowl for 1-2 minutes.Cool for 1 minute and stir until chocolatefully melts. Set aside for 5 minutes to cool.Whisk in one egg and a teaspoon of vanillaessence.Place the cherries in the flan case andcover with the chocolate mix.Recipe by:LAURADRAPERBake in the oven for 25 minutes until setand chill in the fridge for 3 hours beforeserving, dust with icing sugar or cocoapowder.

CHOCOLATEORANGEDRIZZLE CAKEIngredients:Method:For the cake:200g self raising flour2 tbsp cocoa powder200g Fairtrade caster sugar125g soft butter or margarine1 tsp vanilla essence2 free range eggs, beaten175ml milkPreheat oven to 180 C. Grease and line aloaf tin.For the syrup:Rind and juice of 1 orange125g Fairtrade caster sugarAdd vanilla essence, milk and eggsand beat well.Sift the flour, cocoa powder and mix withthe sugar.Rub in the butter until it resembles finebreadcrumbs.Pour cake mixture into the loaf tinand bake for 1 hour.When finished, bring the orange rind, juiceand sugar to the boil in a saucepan. Simmeruntil the mixture is thick and syrupy.Do not overboil or the syrup will setrock hard.Recipe by:ALEXHILBROWNMake holes in the cake with a skewer andpour the syrup over whilst hot.Let the syrup soak in and leave to cool untilsyrup has solidified slightly.

VANILLA&HONEYExample:Cafédirect Mayan Palenque Roast& Ground CoffeeMayan Palenque beans are expertly grownat high altitude in the green fertile highlandsof Chiapas, deep in the rural southern heartof Mexico, close to the Guatemalan border.The lush area around the ancient Mayansite of Palenque is perfect coffee growingcountry, resulting in a rounded Arabicablend with a velvety smooth texture. Thissmooth coffee has delicate overtones ofvanilla, with a hint of honey.Mayan Palenque is perfect with anythingsweet, creamy and soft, especiallycaramelised or with vanilla essence. Becareful not to match with citrus flavoursas this will clash with the soft tones of thecoffee.Match this with:Match this coffee with creamy, vanilladesserts such as tiramisu, crême caramel,crême brûlée, rice pudding, vanillapannacotta, vanilla mousse, bread andbutter pudding, caramel éclairs, vanilladoughnuts, vanilla fudge, toffee and pecanpie, caramel shortbread, millionaire’sshortbread, waffles, vanilla pancakes andvanilla cheesecakes.

VANIRAMISUIngredients:Method:1 pack Amaretti biscuits1/2 cup strong black CafédirectMayan Palenque coffeeTwo sloshes of amaretto liqueur250g mascarpone cheese284ml double cream, whipped1/2 tsp vanilla essenceFairtrade icing sugar to tasteCocoa powder to dustCrush biscuits and layer the bottom ofa serving dish and pour the coffee andamaretto over.In a separate bowl, mix the mascarponecheese,whipped cream, some more amaretto(about the same amount as for the base)and the vanilla essence until well blended.Add icing sugar to taste.Carefully spread over biscuit base andleave to chill for at least a couple of hours.Recipe by:SOPHIEBEHRMANDust with cocoa powder.

FLORENTINEPANACOTTAIngredients:Method:For the Panacotta:240ml double cream120ml full cream milk1 vanilla pod split in half,seeds removed but retained1 tbsp Fairtrade caster sugar1 tbsp Grand Marnier3 sheets leaf gelatineSoften the leaf gelatine in warm water.Heat the milk, cream, sugar and vanilla ina small pan till it reaches simmering pointand turn off.For the Florentines:50g butter50g Fairtrade demerara sugar2 tbsp clear runny honey1 tbsp plain flour8 glacé cherries, finely chopped50g candied peel, finely chopped50g flaked almonds, toasted andlightly crushedAdd the Grand Marnier.Take the gelatine out of the water, squeezedry then add to the cream mix and stir untilmelted.Strain the mixture through a fine sieve,and pour into metal pudding moulds orramekin dishes.Leave to set for at least 2 hours.Heat the oven to 180 C and line a bakingsheet with non-stick baking parchment.Melt the butter with the demerara sugarand honey.Mix the flour, candied peel, cherries andalmonds together.Stir the flour mix into the melted butterand sugar.Recipe by:FIONAMACLEANSpoon small teaspoons of the mixture ontothe parchment, allowing at least an inchbetween each.Cook each batch for six minutes, removingonce they have spread and turned a lightcaramel brown.Leave to cool on the baking sheet for aminute before sliding out onto a coolingrack.Serve each panacotta with a Florentineand a splash of Grand Marnier to taste.

HONEYCOMB& CARAMELCHEESECAKEIngredients:Method:250g digestive biscuits95g melted butter20g butter190ml double cream4 free range eggs65ml condensed milk60g Fairtrade brown sugar1 tbsp golden syrup150g honeycomb bars500g cream cheese100g Fairtrade caster sugar125g sour cream1tbsp lemon juiceCrush the biscuits in a bowl and combinewith the melted butter.Press into the base of a cake tin and set inthe fridge.Heat the butter, 65ml of the double cream,condensed milk, brown sugar and goldensyrup in a saucepan for five minutes untilthickened.Allow to cool.Put the oven on to 160 C.Crush the honeycomb bars into smallpieces in a bag then put aside.Beat the cream cheese and castersugar together.Add the eggs one at a time, beating untilmixed after each.Recipe by:LAURADRAPERAdd the sour cream, 125ml of double creamand the lemon juice and beat well.Pour the cream cheese mix over the biscuitbase and sprinkle over the honeycomb.Bake in the oven for 60 - 75 minutes.Allow to cool and top with caramel sauceand serve.

HONEY,FIG &MADEIRABAKEDALASKASRecipe by:KATEFORDIngredients:Method:For the Sponge:1 free range egg60g butter60g Fairtrade caster sugar60g self raising flour1 tbsp Madeira or MarsalaWhisk the mascarpone, icing sugar, vanillaand egg yolks together until smooth andlight. Stir in the chopped figs and walnuts.Line 4 holes of a 6-hole muffin tin withclingfilm and divide the mixture betweenthem. Freeze overnight.For the Ice Cream:2 free range egg yolks225g mascarpone cheese50g Fairtrade icing sugar1 vanilla pod4 dried figs, chopped finelyPreheat oven to 180 C. Beat together thesponge ingredients. Divide the mixturebetween 4 holes of a 6-hole muffin tin andbake for 10-15 minutes or until golden andcooked through. Turn out of the tins andleave to cool upside down.For the Honey Meringue:2 free range egg whitesPinch cream of tartar60g Fairtrade caster sugar20g Fairtrade lightmuscovado sugar25g honeyHandful flaked almondsTurn the oven up to 230 C. Whisk eggwhites to soft peaks. Add the cream oftartar and whisk again. Mix together themuscovado and caster sugar until there areno lumps, and whisk into the egg whitesuntil glossy and smooth. Drizzle in thehoney and fold through with a metal spoon.Slice the tops off the sponges to createcircles about 1.5cm thick. Brush the spongebases with Madeira or Marsala wine. Linea baking tray with greaseproof paper orparchment. Place the sponge circles ontothe baking tray, then turn out an ice creamportion on top of each sponge and removethe cling film. Spoon the meringue mixtureon top of each portion and use a knife tospread over the top and sides. Bake for 2minutes until the meringue is golden allover. Serve immediately.

DELICATE&FLORALExample:Cafédirect Cloud Forest Whole BeansThese 100% Arabica beans are hand-pickedin the beautiful cloud forests of Nicaragua,hence the evocative name.Mediumroasted for a velvety smooth character,these beans have a sweet floral acidity witha twist of grapefruit. Cloud Forest coffeeworks best with sweet, fruity, puddings.Match this with:Pair delicate, floral coffees with spiced,fruit-based desserts such as Christmaspudding, mince pies, mincemeat tarts,fruit cake, cinnamon twists, raisin whirls,stuffed baked apples, caramelised oranges,grapefruit granita, chocolate coveredraisins, oatmeal and raisin cookies, rum andraisin cheesecake, poached pears, breadand butter pudding, raisin flapjacks andprune ice-cream.

STARANISE &CINNAMONCRÈMEBRÛLÉEIngredients:Method:400ml double cream5 medium free-range egg yolks40g Fairtrade caster sugar1 star anise1 cinnamon stick1 tbsp Fairtrade demerara sugarGently warm the cream in a pan and addthe star anise and cinnamon stick.Remove from the heat, cover with a lid andallow the spices to infuse for one hour.Meanwhile, whisk the egg yolks and sugaruntil pale and shiny.Set oven to 130 C.Reheat the cream to approx 40 C and addthe whisked yolks and sugar.Remove the cinnamon and star anise andpour the mixture into 4 ramekins.Place them in a bath of cold water andbake in a 130 Coven for 90 minutes.Chill in the fridge.Recipe by:CELINAMANNSprinkle demerara sugar over the top andcaramelise with a blowtorch or under thegrill to give the characteristic caramelisedtopping.

CHRISTMASPUDDINGTRUFFLESIngr

baking tray and cook for ten minutes. Use a blender to combine the cream cheese, eggs, brown sugar, lemon juice, and peel until well mixed. Pour the mixture on top of the baked base. Top with the blueberry mixture. Sprinkle the remaining cup of crumble mixture over the top, then bake in the

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