Filed under: Fair Grounds Newsletter: February 2009, Recipe of the Month | Tags: Cafe Campesino, coffee recipe, Fair Trade Coffee, February Coffee, February Recipe, Organic Coffee, Recipe of the Month
Chocolate Coffee Lover’s Delight
This intoxicating blend of chocolate and coffee is the perfect compliment for a weekend curl up on the couch, and maybe a bottle of red…
Ingredients
- 2 cups non-fat milk
- 1/2 cup sugar
- 1/2 cup unsweetened cocoa powder
- 2 shots Café Campesino Fair Trade Organic Coffee
- 3 teaspoons cornstarch
- 1/2 cup chocolate chips (semi-sweet or milk chocolate)
- 1 1/2 teaspoons vanilla
- small chocolate bar for garnish (optional)
- whipped topping for garnish (optional; see below for a cool recipe from last issue!)
Directions
- Pre-measure all ingredients.
- Heat milk approximately 3 minutes over medium heat, stirring frequently. Add sugar, cocoa powder, coffee, cornstarch and chocolate chips. Stir constantly for 6 minutes or until mixture becomes thick.
- Remove from heat and add vanilla. Divide among 4 small ramekins or serving bowls.
- Cool for 20-30 minutes. Garnish with chocolate curls or whipped cream if desired and serve.
Filed under: Fair Grounds Newsletter: February 2009, Recipe of the Month | Tags: Coffee, coffee recipes, Fair Trade Coffee, holiday recipes, Organic Coffee, Recipe of the Month, whipped cream recipe
Jimmy’s Winter Whipped Cream
This month, we feature an eclectic recipe that pairs well with a variety of holiday desserts; it’s especially effective in evening out the super sweetness of Pecan Pies.
Ingredients
1 Pint Heavy Whipping Cream
1 Tablespoon Reese’s Pieces
¼ Teaspoon Cinnamon
¼ teaspoon nutmeg
¼ teaspoon Peppermint Snow
¼ teaspoon vanilla
¼ cup real maple syrup
¼ cup eggnog
1 to 2 tablespoons peanut butter
1 shot Cafe Campesino Espresso
Preparation
Whip heavy cream in hand held blender on low for 3-5 minutes
Add Reece’s pieces, nutmeg, cinnamon, vanilla, peanut butter; blend on medium until almost desired consistency.
Finally, eggnog, maple syrup, espresso and peppermint shavings and blend for another 3-5 minutes, until it is the texture of whipped cream. Garnish with cinnamon or Pirouette sticks.
The finished product should be full of holiday flavor, and can be used on top of ice cream. Or, put some on a cappuccino or in your Café Campesino fair trade coffee!
Filed under: Fair Grounds Newsletter: February 2009, Recipe of the Month | Tags: Coffee, eggnog, espresso eggnog, Fair Trade Coffee, holiday recipe, italian eggnog, Recipe of the Month
Fair Grounds wishes to thank all of you who have been checking out our recipe of the month; it’s been one of our most popular sections. This month, we highlight a holiday favorite that can be nicely coupled with any one of our popular espresso coffees.
Italian Eggnog
Ingredients
2 large eggs
2 cups Demerrera sugar (Also known as “Sugar in the Raw”)
¼ tsp. nutmeg; dash of cinnamon and vanilla
8 oz. whole milk
2 oz. cream (half and half)
3 oz. (two shots) of your favorite Café Campesino Espresso blend
cinnamon sticks (for garnish)
Optional: 2 oz. sambvuca*
Preparation
Blend eggs in blender for two to three minutes (you might want to start brewing your espresso now).*
Add sugar and blend for another one to two minutes.
In another container, add cream to the milk.
Add brewed espresso to milk/cream mixture.
Add nutmeg, vanilla, cinnamon (and alcohol, if desired) and stir thoroughly.
Add entire mix to the blender.
Blend, then chill before serving in tall, iced glasses with cinnamon sticks.
Filed under: Recipe of the Month | Tags: autumn recipe, coffee recipe, fall recipe, Recipe, Recipe of the Month, spicy recipe
Autumn Apple Coffee
Ingredients
1.5 to 2 cups Café Campesino coffee, brewed (depending how strong you like it)
1 cup apple juice
2 cinnamon sticks
2 orange slices
2 cloves
¼ teaspoon ground allspice
2 teaspoons brown sugar or honey
¼ teaspoon nutmeg
Preparation
In small or medium saucepan, simmer all of the ingredients except the coffee, cinnamon sticks and orange slices.
Brew the coffee while you warm the above ingredients for three to four minutes on low to medium heat until the smoke starts to rise. (If you are using French press, this works out perfectly, since the recommended brewing for the perfect french press is also four minutes.) Add steaming coffee to the saucepan for about a minute.
Use a fine strainer to strain the coffee-apple mixture into two mugs. Garnish with cinnamon sticks and orange slices.
The result is an initial spice with a medium coffee finish. This recipe yields two double strength cups. Serve with graham crackers or your favorite fall treat!
Filed under: Fair Grounds Newsletter: February 2009, Recipe of the Month | Tags: Coffee, Fair Trade, Recipe, Recipe of the Month, Coffee Club, Green Coffee Beans, koinonia, Organic Coffee, Cafe Campesino, Coffees, Espresso, Chocolate, Fair Trade Chocolate, Jimmy Foglio
Bean Bark Café
Just as I type this, my words and experience serve as evidence of the creative spin and intoxicating euphoria granted by this month’s feature recipe, a classic combination of chocolate and coffee with a Fair Trade angle.
What you’ll need:
- Fair Trade Bean Bark from Koinonia and Café Campesino
- Your favorite Fair Trade Café Campesino Coffee, brewed
- A saucer or small dish
The Method:
It’s quite simple. Place a chunk of your bean bark on the saucer. Take a bite. Next, enjoy a sip of coffee. Indulge as the chocolate dissolves and finds its way over the right taste buds. Continue to alternate the two as needed. The result will be a rush of clean flavors, a tantalizing finish, and a lingering caffeine buzz created by a marriage of Fair Trade products that will differ greatly from that of coffee alone.
I strongly recommend having a steady supply of bean bark on hand at all times throughout autumn!
This recipe serves approximately 10 people…
Ingredients
- 18 ounces white (Fair Trade if possible) chocolate chips
- 1/2 cup Cafe Campesino coffee beans
- melted semisweet Fair Trade chocolate, to drizzle (optional)
Directions
- Preheat oven to 150 degrees.
- Lay parchment paper (Teflon coated paper works better than wax coated paper) on baking sheet and spread out white chocolate chips.
- Place in oven to allow to melt.
- Chop coffee beans in food processor (Optional: Keep some of them whole as a variation.)
- Remove pan from oven and spread chocolate evenly across pan.
- Sprinkle with coffee beans.
- Garnish by drizzling melted semi sweet chocolate in creative patterns over the pan (Optional).
- Allow to cool in the refrigerator.
- Break or chop apart into bite size pieces, or larger for some variation.
Filed under: Recipe of the Month | Tags: Cool Down, Fair Trade Coffee, Ice Coffee, Iced Coffee, Mexican Coffee, Recipe, Recipe of the Month
Ingredients:
- 1 cup Fair Trade Organic coffee (we like to use Chiapas Full City Roast here)
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/2 tsp almond extract
- Raspberry or blueberry garnish
Preparation:
Serves 4.
Filed under: Recipe of the Month
Brought to you by Rebecca Young
Try this creative take on a new trend after dinner with your coffee, or as a unique hiking snack.
Prep Time: 20 minutes; Serves: 4
Ingredients…
Nonstick vegetable oil spray
2/3 cup sugar
2 tablespoons finely ground Cafe Campesino Fair Trade espresso beans
1 tablespoon instant espresso powder
1/2 teaspoon ground cinnamon
1/4 teaspoon coarse kosher salt
1 large egg white
4 cups walnut halves (about 12 ounces).
Preparation…
Preheat oven to 325°F. Spray large rimmed baking sheet with nonstick spray. Whisk sugar and next four ingredients in a small bowl. Whisk egg white in a large bowl until frothy. Add walnuts, toss to coat. Sprinkle walnuts with espresso mixture and toss to coat. Spread coated walnuts on prepared sheet in single layer.
Bake 5 minutes. Slide spatula under walnuts to loosen from baking sheet and stir, rearranging in a single layer. Bake until walnuts are dry to the touch, about 5 additional minutes. Loosen walnuts from sheet again, then cool on the sheet.
*Candied walnuts can be made 2 weeks ahead. Store in airtight container at room temperature..
Filed under: Recipe of the Month
COFFEE CINNAMON BARS
1 c. brown sugar
1/4 c. shortening
1 egg
1/2 c. water
1 1/2 c. flour
2 tbsp. hot Fair Trade coffee 1 tsp. baking powder 1/2 tsp. salt
1/4 tsp. baking soda
1/2 c. raisins
1/4 c. chopped nuts (opt.)
1/2 tsp. cinnamon
GLAZE: Beat 1 cup powdered sugar, 1/4 teaspoon vanilla* and 1 tablespoon and 1 1/2 teaspoons milk until smooth.
Mix brown sugar, shortening and eggs. Stir in remaining ingredients. Bake in 9″x13″ pan at 350 degrees for 18 to 20 minutes.
When warm, drizzle glaze over top and cut into bars.
*Try Madagascar vanilla for a more powerful flavor.
Shop Cafe’ Campesino and create your own recipe, then share it with us!
E-mail Jimmy at jimfoglio@hotmail.com with creative ideas for publication consideration.
Filed under: Recipe of the Month
Recipe of the Month
Brought to you by Rebecca Young of Cafe Campesino
Greek Frappe – For the past thirty years, this has been the preferred coffee preparation method in Greece. This recipe makes one serving.
§ 1 ½ cups strong brewed Café Campesino coffee, cooled
§ Sugar
§ Milk
§ Ice cubes
1. In a shaker or blender, mix together coffee and sugar to taste. Shake contents for about 30 seconds or blend for about 10 seconds. The result should be simply foam.
2. Pour into tall glass and add ice cubes. Add remaining water and milk to taste. Insert straw.
3. Milk and sugar are optional and according to taste.
Editor’s Note:
This recipe is a great way to make a naturally foamy frappe. Some highly processed trendy store-bought refrigerated coffees — even ones that tout their “natural” ingredients — still contain the food additive potassium diphosphate to create their foamy textures. Although generally regarded as “safe,” potassium diphosphate can still cause skin irritation, and at large doses even make you sick. Its chief function is to neutralize acid, something you don’t need to do if you have an expert roaster like Lee Harris! This is just one more reason to enjoy organic fair trade coffee from Café Campesino.
Shop Cafe’ Campesino and create your own recipe, then share it with us! E-mail Jimmy at jimfoglio@hotmail.com with creative ideas for publication consideration.
