16-Lancaster Farming, Saturday. January 11. 2003 Bl Exciting Espresso Desserts Elajai \c c To Ei \talaii \ii \g Caffe espresso creates a fabulous finale to any fine meal. If you crave the sophisticated taste of cappuccino, you will love the flavorful addition Italian-style espresso makes to exciting after-dinner drinks and desserts. The full-bodied notes of caffe espresso harmonize well with the sweet tastes of chocolate, nut, fruit and berry. Espresso lends an elegance to recipes that inspires compliments from guests and family alike Why wait to visit a coffeehouse to enjoy specialty espresso drinks? Treat your friends - and yourself - t< exciting beverages that appeal adult tastes at home. Medaglia D‘ Caffe Espresso really stands up the hazelnut and chocolate in Caffe Torino, so that you experience all of the flavors - delicious. Create your own variations on >, the recipe (right) by trying V another flavor - like \. almond or orange - for the syrup, liqueur and garnish. Experiment with m< complex combinations that mix with two or more flavors that work well together. For instance, Medaglia D’Oro combines smooth espresso with dark rum, chocolate, and velvety cream and mascarpone cheese in its show stopping Tiramisii Cheesecake. And, Medaglia D’Oro’s out-of-this-world Maple Java Baby Bundt Cakes call for maple syrup, bourbon, walnuts and espresso. Once you experience this original use of ingredients, you’ll never consider a bundt cake a “plain” dessert again. Caffe espresso enlivens trendy desserts and beverages. And, it gives traditional recipes a novel twist. Whether enjoyed as a demitasse or in delectable desserts, Medagha D’Oro Caffe Espresso brings an elegant end to any meal - one that will have guests talking long after the party’s over. Celtic Espresso Adds Caffe Torino mimes brewed Medagha D’Oro Espresso tablespoon sweet ground chocolate and cocoa teaspoons hazelnut syrup tablespoon hazelnut liqueur Steamed milk with foam Shaved semisweet chocolate (for garnish) Sugar cubes (optional) Timmisu ChccsccaKc CHEESECAKE FILLING 3 packages (8 ounces each) cream cheese, softened 8 ounces mascarpone cheese IV i cups granulated sugar ■4 large eggs 1/3 cup brewed Medagha D’Oro Espresso, cooled 1 tablespoon dark rum lounces semisweet chocolate, finely chopped CRUST 2 tablespoons butter, melted 1 cup shortbread cookie crumbs TOPPING 1 cup heavy cream 3 tablespoons superfine sugar I tablespoon dark rum 1/2 ounce semisweet chocolate, grated Preheat oven to TSO degree* Butter 8" spnngform pan and wrap the outer side ol the pan with heavy duly aluminum toil For C rust, combine cookie crumbs with melted butter in ♦ 2' small bowl and stir until crumbs are evenly moistened Transfer to prepared spnngform pan Press crumbs to evenly cover bottom ot pan Bake crust tor 10 minutes Cool on wire rack To prepare Cheesecake Filling, beat cream cheese m a large bowl, using an electric mixer at medium speed, until light and lluftx Add mascarponc and beat just until blended Add sugar and beat until smooth Add eggs, one at a time, then add the espresso and rum When all ot the ingredients ate thoroughlx blended, told m chocolate using a rubber spatula Pour mixture our the crust m prepared spnngform pan Place pan m a larger baking pan, and add enough boiling water to Lome halfxxax up the sides ot the spnngform pan Bake cheesecake in oun toi I hour and 20 minutes or gist until lightl) golden and set lurn oil the oven and let cheesecake rest tor TO minutes with the dooi shghth ajar Transfer cheesecake to a wile lack to cool completeb Remove aluminum toil, covei with plastic wrap, and refrigerate tor 3 hours or overnight to prepare Topping, beat heaxy cream xvith sugar and rum in medium bowl, using an electric mixer at high speed, until stiff Spiead whipped cream over the top ot cheesecake, then sprinkle with chocolate Remove sides ot spnngform pan just before serving 1. Combine espresso with ground chocolate and cocoa in a 6-ounce coffee cup Stir until cocoa is t dissolved Add hazelnut syrup and * liqueur and enough steamed milk to almost fill the cup. Stir until blended Mound the cup with foam and sprinkle with shaved chocolate. 2. Serve Caffe Torino with 2 sugar cubes for added sweetness, if desired. Variation Almond syrup and Amaretto 'tqueur can be substituted for hazelnut syrup and liqueur v m cups all-purpose flour cup whole wheat flour teaspoon baking powder teaspoon baking soda teaspoon salt teaspoon each of ground cinnamon, nutmeg, allspice, and cloves tablespoons butter, softened cup granulated sugar large eggs cup maple syrup tablespoons Medaglia D’Oro Instant Espresso dissolved in 1 teaspoon boiling water, cooled cup sour cream SAUCE 1 cup maple syrup 4 tablespoons butter 2 1 ispoons Medaglia D’Oro Instant Espresso dissolved in 2 teaspoons boding water, cooled 2 tablespoons bourbon 1/2 cup walnuts, coarsely chopped Vanilla ice cream (optional) Makci 1 terving Preheat oven to 350 degrees. Butter and flour 8 8-ounce bundt pans. Combine all-purpose and whole wheat flours, baking powder, baking soda, salt, and spices in a large bowl. Stir with a whisk to blend. In a separate bowl, beat butter and sugar using an electric mixer at medium speed until fluffy. Add eggs, one at a time. Add espresso coffee and maple syrup and blend thoroughly. At low speed, beat in flour mixture and sour cream alternately. Spoon equal amounts of batter into prepared bundt pans and bake in oven for 30 to 35 minutes, or until a wooden pick inserted into the cakes comes out clean. Cool on a wire rack for 5 minutes, then invert cakes out of the pans and continue to cool. To make Sauce, combine maple syrup and butter in a small saucepan and simmer for 15 minutes. Remove from heat and stir in the espresso and bourbon. Brush each cake with some of the sauce Add walnuts to the remaining sauce When ready to serve, reheat sauce just until warm and pour a spoonful over each bundt cake. Serve with a small scoop of vanilla ice cream, if desired. Makes 8 servings Note One 8" to 9" hundt pan can be used instead of individual 8 - ounce pans Bake the large bundt cake for 45 to 50 minutes or until a wooden pick inserted into cake conies out clean !>|)rt'\M) txprc\sioi\s" Ra ipc Bookld Offer . Experience Elegant Espresso Jr | Expiesswns with original, <T I exclusive recipes from i America’s leading Italian-style f roaster Medaglia D’Oro invites you to share the pleasures of caffc espresso in enticing desserts and specialty beverages In addition to 12 delectable and easy-to-follow recipes, the Elegant Espresso Expressions recipe booklet contains useful tips and amusing facts concerning the history, preparation, presentation and enjoyment ot espresso - and money-saving coupons. Create Tiramisu Cheesecake, Double Espresso Profiteroles, the Dulce de Lcche Espresso Smoothie - and other delicious recipes - with true caffe espresso flavor. Simply send your name and address - along with a $ 1 50 check or money order (to cover shipping and handling), made payable to Medaglia D’Oro Recipes, c/o Rowland Coffee Roasters, Inc; 5605 NW 82nd Avenue; Miami, FL 33166 (allow 6-8 weeks for delivery.) For more information contact us at: 1-800-735-6965 or visit our website at* www naplc Java Baby Bunclt Caßes
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