Cooking with Caffeine, Part 1
The holidays are right around the corner and instead of serving up the same old holiday fare, we thought we would give you the opportunity to jazz things up a bit and have decided to get some coffee and tea cooking recipes to you over the next few weeks so that you can truly impress your visitors. I have some of my old favorites that we have added a coffee or tea twist to for that little extra pop.
One of my all time favorite dishes over the winter is a risotto. While I do make a seafood version of this during the summer months, this is standard fare during the winter. It makes a great entrée as well as an appetizer and is one of the most flexible pasta dishes you will find, as long as you make it the right way. However, in this case, we are turning it into a dessert for something that is truly spectacular. Be prepared to stand over the stove for a solid 30 minutes on this one, but you will be rewarded with an absolutely incredible plate.
Ingredients
1c Arborio rice
1Orange (juice the orange and zest it as well)
2T Instant coffee
4 Drops of vanilla extract
4c Whole milk
4T Butter
6T Rum ( can be deleted)
1C Sugar
1.5c Heavy Cream
2c Water
Add water and orange juice together and bring to a boil. Add instant coffee and allow to dissolve. Once coffee has been dissolved, remove the water from the heat and add rice. Cover pot and allow rice to soak for about 5 minutes. Place pan back over low heat and add vanilla extract and milk. Continue to cook until rice softens (I like my rice a little al dente, but you can cook it until it is to your liking). If the rice is still too hard for your taste, you can make up a little more of the milk and vanilla extract combination and cook a bit longer. Once the rice is soft, take the pot off of the heat again and add your orange zest, butter, cream, sugar and rum. Stir gently until completely blended and immediately serve. Top with a mixture of fresh berries and coffee beans as a garnish. You can also use some chocolate shavings for something truly memorable. Enjoy!
brewed on Jan 17th, 2010
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