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recipes
vietnamese-style iced coffee
1 cup sweetened condensed milk
4 cups strong brewed New Orleans coffee
(coffee with chicory)
Well-chilled ice cubes
quick & easy chocolate cake
1 stick unsalted butter
1
/2 cup freshly brewed coffee
1
/4 cup unsweetened Dutch-process cocoa
1 cup all-purpose fl our
1 cup granulated sugar
1
/4 teaspoon baking powder
1
/4 teaspoon fi ne salt
1
/8 teaspoon baking soda
1
/4 cup sour cream
1 large egg, room temperature
1
/2 teaspoon pure vanilla extract
Confectioners’ sugar for dusting
1. Preheat oven to 350°F. Butter 9-inch round cake
pan, line bottom with a round of parchment paper,
then lightly butter paper.
2. Put butter, coffee, and cocoa in a microwave-safe
bowl, cover with plastic wrap, and microwave on
HIGH until butter melts, about 2 minutes.
Whisk to combine.
3. Meanwhile, whisk fl our, granulated sugar, baking
powder, salt, and baking soda in a large bowl. Beat
sour cream with egg and vanilla in a small bowl.
Whisk hot cocoa mixture into dry ingredients. Stir
in sour cream mixture just to combine; don’t
overmix. Scrape batter into pan and bake until a
toothpick inserted into cake comes out clean, about
35 minutes. Cool cake on a rack for 15 minutes,
then unmold, turn it upright, and cool completely.
Dust with confectioners’ sugar and serve.
Makes 6 servings.
Briskly stir the sweetened condensed milk into the
chilled coffee until blended. Fill 4 tall glasses with
ice and pour in the coffee mixture.
Makes 4 servings.
Cook’s Note: Avoid diluted iced coffee by freezing
some extra coffee into cubes.
espresso frappe
1 cup strong coffee
1 pint vanilla ice cream (2 cups)
4 cups ice
Pinch ground cloves
Pinch ground cinnamon
Garnish:
Whipped cream
Caramel sauce
Chopped chocolate covered espresso beans
Cocoa powder
1. Put all the ingredients in a blender and pulse
just until the ice breaks up into tiny pieces,
small enough to drink with a straw.
2. Divide frappe among glasses. Garnish with
whipped cream, caramel, cocoa powder or
chopped chocolate covered espresso beans as
desired. Serve immediately.
Makes 4 to 6 servings.
tiramisu rapido
1
/4 cup coffee liqueur
1
/4 cup very strong coffee
6 tablespoons confectioners’ sugar
8 ladyfi ngers, crisp Italian style preferred
8 ounces mascarpone cheese
1
/2 cup heavy cream
2 teaspoons ground chocolate or
sweetened cocoa
1. Whisk coffee liqueur, coffee, and 2 tablespoons
confectioners’ sugar in a glass measuring cup.
Pour about
1
/3 cup of mixture over ladyfi ngers in a
shallow bowl, then toss until moistened; set aside.
2. Gently beat with a handheld mixer the remaining
espresso mixture and the 4 tablespoons
confectioners’ sugar into the mascarpone until
smooth. Take care not to overbeat or it gets grainy.
Using the same beaters (no need to clean them),
beat cream to soft peaks, then fold it into
mascarpone mixture.
3. Crumble half the soaked ladyfi ngers into four
parfait or wine glasses. Spoon
1
/4 cup mascarpone
mixture on top; press and spread gently with the
back of the spoon to fi ll the spaces between the
ladyfi ngers. Repeat with remaining ladyfi ngers and
mascarpone.
4. Sprinkle
1
/2 teaspoon ground chocolate on top,
cover with plastic wrap, and refrigerate for at least
1 hour before serving.
Makes 4 servings.