National Coffee Day!

How can I not post on such an auspicious day!? I am compelled to commemorate National Coffee Day with a succinct love letter captured in a poetic photograph. :-)

I also have a treat for you! I found this amazing recipe for your day's ending or a coffee dessert. The Italian word, affogato, you should all know because of it's inherent heavenly combination - gelato and espresso. Yum! Needless to say, I'm a big fan. This recipe takes a wonderful pairing and adds other elements which will send your eyes rolling back in your head. Enjoy!

The original blog post is from Taking on Magazines One Recipe at a Time. I return to read The Mom Chef's blog not only for the recipes but for her wit and the glimpses into her life.

Affogato with Orange - print this recipe
from Every Day With Rachael Ray Magazine, September 2012

4 tablespoons orange liqueur, such as Grand Marnier
1 pint vanilla ice cream
shaved bittersweet chocolate, for sprinkling
freshly grated nutmeg, for sprinkling
4 teaspoons orange zest
1/2 cup hot espresso

Pour 1 tbsp. liqueur into each of 4 cups. Add 12-cup scoop ice cream to each. Sprinkle with chocolate, nutmeg and orange zest. Spoon 2 tbsp. espresso over ice cream. Serve immediately.

Perhaps a Different Kind of Drink!

Coffee in many forms is at the top of my list especially as a comfort drink. I don't suppose I can really call it comfort food but it certainly fits somehow in that category. It is that cup of Ahhh and a transcendent experience. This quote also puts it well:

Coffee is the common man's gold, and like gold, it brings to every person the feeling of luxury and nobility. - Sheik Abd-al-Kadir

However, even I realize that other drinks are more appropriate for certain occasions, moods, or times of day. My friend (mentioned in the last post) also gave me a recipe for Limoncello! How exciting!! I've heard of others making it, but I must confess that I bought the bottle I have now at Trader Joe's. Nonetheless, this could be a fun winter activity and thought I'd share it with you.

© 2011 ABC Television / the chew

easy

skill level

over 120min

time

more than 12

servings

$

cost

Mario Batali's Limoncello

Contributed by: Mario Batali

This thick sweet cordial dessert will hit the spot after a long and filling meal. Make a batch

today and enjoy it for weeks to come. Note: Mario Batali prepared this recipe differently on air

but for best results follow the procedures below.

4 Cup vodka zest of 10 lemons

2 1/2 Cup sugar 3 1/2 Cup water

ingredients

4 Cup vodka

zest of 10 lemons

Place vodka and zest in a sealable jar, like a mason jar and allow

to sit in a cool place for 4 days.

2 1/2 Cup sugar

3 1/2 Cup water

On the fifth day place 2 1/2 cups sugar and 3 1/2 cups water in a

saucepan and bring to a boil. Allow to cook 5 minutes, remove from

heat and allow to cool.

Add sugar solution to the vodka solution and allow to stand

overnight.

Strain through a layer of cheesecloth in a conical sieve, pressing

the solids firmly. Strain again through a second layer in the same

manner.

Chill and allow to stand 1 week. Serve very cold.

Coffee Granita Recipe!

Amazingly enough I came across another blog Philz Coffee Blog which talked about the same cold coffee treat that I had in Rome! (Part 1) The same cafe, evereything. He posted a recipe which I hope comes close to the original. With this recipe, there is a twist - cardamom in the whipped cream. I'm copying it here as well for your convenience. It's nice to know I'm not the only one on this side of the ocean who has enjoyed that wonderful taste.

OK, I just found another blog that reviewed the recipe at The Mom Chef. She is a self-professed coffee snob as well. I'll be sure to take her suggestions to heart as it sounds like this recipe might pale in comparison to the original. If you make it, let me know how it turns out!

Coffee Granita with Cardamom Whipped Cream
This recipe is from Bon Appetit’s April 2010 issue.

Ingredients
* 2 cups water, divided
* 1/2 cup plus 1 tablespoon sugar
* 1 1/2 tablespoons instant espresso powder
(instead of using espresso powder, try making a really strong brew of Turkish or Philharmonic)
* 1/2 teaspoon vanilla extract
* 3/4 cup chilled heavy whipping cream
* 1/4 teaspoon ground cardamom

Preparation
*Bring 1/2 cup water and 1/2 cup sugar just to simmer in heavy small saucepan over medium heat, stirring mixture constantly until sugar dissolves. Stir in instant espresso powder and vanilla extract. Remove saucepan from heat; stir in remaining 1 1/2 cups water. Pour into 9x9x2-inch metal baking pan. Freeze mixture 1 hour; stir, mashing any frozen parts with back of fork. Cover and freeze mixture until firm, at least 1 to 2 hours longer and up to 1 day. Using fork, scrape granita, forming icy flakes. Return granita to freezer.
*Beat cream, cardamom, and remaining 1 tablespoon sugar in large bowl until peaks form. Divide granita among bowls or glasses. Top granita with whipped cream.

(photo from The Bitten Word)