(maybe this recipe is cappuccino and not latte; it's good by either name)
This blend is basically a mixture of 1/3 of espresso, another 1/3 steamed milk and the rest of the ingredients are frothed or foamed milk. It is known because of its thick layer of milk foam which is its significant identifier. Compared to its latte counterpart, this blend is quite stronger in terms of its taste. You could actually order two sub-types of this blend which are the wet or dry. Dry blends have more foam mixture rather than the steamed milk while wet blends are those with more milk than froth.
There are different foreign term for this blend specifically in French, German and Spanish which means it is likewise known and loved worldwide. This coffee type is often a great breakfast beverage. The recipes on how to make this blend include double shots of espresso and garnished with steamed milk and NOT foam or froth. This is actually a very filling drink due to the generous amount of milk in its serving. In some baristas or café, you would see froth or foam on top of the coffee which is only used for presentation sake. The usual artistic toppings for latte are the leaf or heart shape.
Do not underestimate this light and fluffy, spicy, gingery Gingerbread due to its simple appearance.
It looks plain and homey, you say.
I say it needs nothing more than an accompanying cup of hot tea.
Notice the dark square within the larger square of the bread. The top of the bread is crusty and chewy just removed from the oven. After resting for a day, the top crust of the Gingerbread become soft and a bit sticky, yet equally as delicious as the chewy version.
I'm from the South. Every day, Mama made cornbread (cornmeal mix, buttermilk, 1egg, drops of water). For years, I didn't know cornbread other than Mama's cornbread existed. (I was devastated to find people adding sugar to cornbread!)
Those days are long past, and I seldom make cornbread (even though I DO have my cast iron skillet if needed.) However, taco soup needs cornbread for dippin'.
I'm enjoying a vacation day today - in the middle of the week-
The air is brisk - the sun is shining-
Later, I have to make the icing for the Thanksgiving cake - stress, stress, stress....later
But, just now, all I have to do is (remembering Paris) sip my Grand Earl Grey from Comptoirs Richard a Paris, listen to the Food Network folks discuss Thanksgiving -
And Enjoy my Butternut Squash Baked Oatmeal, dotted with butter and blueberries, and topped with pecan-brown sugar-butter crumble.
Butternut Squash Baked Oatmeal (adapted from here)
3 oz oats (not quick cook)
1 T ground flax
2 1/2 T dark brown sugar
1/2 t cinnamon
1/4 t allspice
1/8 t nutmeg
1/2 t lemon zest
1/4 t salt
1/2 t vanilla
3/4 c roasted butternut squash puree
3/4 c whole milk
1 T butter, cut into 4 pieces
1/4 c blueberries
1/4 c pecans chopped
2 t melted butter
1 T dark brown sugar
Combine first 8 ingredients in bowl
Combine vanilla, squash puree, and milk in a separate bowl and mix together well
Add wet ingredients to oat mixture and stir together
Pour into baking dish (my dish is about 1 quart; you could use 4 small fruit jars or 4 ramekins)
Sprinkle blueberries over the top
Toss the 1T (4 pieces) butter over the top
Bake in preheated oven at 375 degrees F for 15 minutes
While baking, combine pecans, 2 t melted butter and 1 T brown sugar.
After the first 15 minutes, remove baking oatmeal from oven and sprinkle pecan mixture over top
Return to oven and bake additional 10 minutes
Remove from oven and cool a few minutes before serving
4 cinnamon orange tea bags (or use total of 8 bags of black tea)
2 cinnamon sticks
1 vanilla bean
3" section of raw ginger (I didn't peel mine)
10 whole cloves
8 cardamom pods
1/2 teaspoon freshly ground nutmeg
2 whole star anise pods
1/2 teaspoon whole black peppercorns
1 teaspoon orange zest (I didn't use this; cinnamon orange tea is very orange)
1 Tablespoon honey
Bring water and sugar to boil, dissolving sugar
Add tea bags, all spices, vanilla bean, and zest
Simmer 20 minutes
Remove from heat and strain into container
Stir in honey; allow to cool; store in refrigerator for a week
Heat whole milk to simmer
Froth milk (I used my hand mixer)
Add equal parts chai concentrate and frothed milk to your mug
Dust top with cinnamon
Stir with left over cinnamon stick
cliche, but 'good to the last drop'
Update: Don't!! throw the spices away after straining them from the liquid. My spices have been sitting on the counter for a week; they add a whiff of fragrance to the fall air.
Update/Update: My chai concentrate did get cloudy after a day; I have read that the cloudiness is due to oil extractions from quality tea leaves. Adding boiling water will reduce the cloudiness. Equal parts chai concentrate and boiling water yields an enjoyable spicy hot tea.
This hot chocolate is for the chocolate lover. The red-brown color confirms that this is not the water-thin, pre-packaged powder we Americans know as hot chocolate. The velvet smooth texture, and the slow, molten flow of the liquid across the thin china cup and onto the taste buds assures one that this cup of hot chocolate was made with premium ingredients resulting in premium satisfaction.
The original recipe yield states two servings. I divided the recipe in half, expecting to make one serving. I suggest that half the original recipe is a 'three-moderate serving portion' or a 'two extravagant serving portion.' After storing the left-over hot chocolate in a glass jar in the refrigerator overnight, I reheated it in the microwave stirring after 20 seconds; three 20 second cycles heated the hot chocolate nicely.
Do not skimp on quality ingredients. You will be rewarded. Do not shy away after reading the ingredient list and amaretto. Though not prominent in flavor, the amaretto seems to bind the overall flavor combination.
Let me begin by saying I am not a coffee drinker. Coffee, with it's many roasts and blends can be as intoxicating (or confusing) as chocolate, wine or cheese. They all offer varied colors, tastes, textures and aromas.
During a class at CIA, I did taste a wonderful French Press coffee along with a rich, buttery, chocolate croissant. At that point, I decided that maybe I do like coffee...
Crisp morning air, cloudy days, and leaves falling - who could resist a drink named 'fall spice coffee?'
I wasn't sure about the coffee, but the spices and zest......yes!
stir dry ingredients and add zest
waiting for 200 degree water
dripping for 6 minutes
waiting for the 6 minutes to pass
(The coffee mug belonged to my Grandfather; remembering him on Veteran's day weekend.)
reflecting the morning sunlight
cream or sugar?
The spices added depth to the warm morning mug of fall spice coffee. I think the water dripped to quickly, leaving behind some of the flavorful oils of the coffee bean. Also, even though the water boiled in the tea kettle, it only registered about 170 degrees on the instant read thermometer. And, since the mug is not heated, the coffee cooled somewhat quickly.
Thus...opportunities to improve upon the drink when I brew my next cup of fall spice coffee.
I wake up each morning, and I have no idea where the day will lead.....
...but I know that I continue to be excited about where I'm going.....
I celebrated 54 yesterday, quietly thanking my Mother and Father for giving me life.
I have had the opportunity to experience more than I ever dreamed possible, and there is more to come.
Today's devotional (Matthew 25: 21) began, "take risks for God..."
"the only mistake is not to risk making one..."
"go out on a limb; He won't let you fall..."
"take a big risk; He won't let you fail..."
At present, I'm obsessed with finding and reading Paris blogs. I love the pictures, and the stories they tell.
After dinner at Bodega, aboard a boat docked on the Seine, across from Notre Dame, she introduced herself (a famous foreign actress), told us the gloves were made in Spain and worn on her most recent movie. She was very personable and talked to us with casual, non-rushed ease; she was traveling to NYC within hours.
If you are homesick for Paris, here is one of many sites overflowing with images of the great city.
food photographer, office manager, weekend baker
At any time, I'm probably reading three books...one for fun, one about cooking, and one photography book.