“Vanilla Mint”

“Vanilla Mint” – “Coffee Cafe” by Sherri Johns

30 ml (1/2 oz) Vanilla

7.5 ml (1/4 oz.) creme de` menthe

60 ml (1 oz.) espresso

or toddy coffee

Coffee ice cubes

Spearmint springs

**Pour vanilla, creme de`menthe and espresso over the coffee ice cubes.

Garnish with  spearmint springs and add a green straw.

**We have Loose Peppermint in stock, $7.50 per bag.

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“Raisin and Nut Scones”

Raisin and Nut Scones

– “Victoria Pleasures of Tea” by Kim Waller and Nancy Lindemeyer

2     cups all-purpose flour

1/4  cup sugar

4      teaspoons cold unsalted butter, cut into bits

1/4  cup half-and-half

2      large eggs, lightly beaten

1/2  cup chopped mixed nuts

1/4  cup dark raisins

1. Butter a baking sheet. Sift the flour, sugar and baking powder into a large bowl.

Add the butter and blend until the mixture resembles a coarse meal. In a small

bowl, beat together the half-and-half and eggs. Stir the egg mixture into the flour

mixture until just combined. Add the nuts and raisins and stir until a dough forms.

2. Turn the dough out onto a lightly floured surface and pat the dough into a

1/3-inch thick rounds. Arrange the roads 2 ” apart on the prepared baking sheet.

Let stand for 20 minutes.

3. Preheat the oven to 400 degrees Fahrenheit.

4. Bake the scones for 15 to 20 minutes, until lightly golden.

Makes: 12 scones.

About Cappuccino

Expressed as the “perfect cup

Double or Doppio Cappuccino

Two espressos, steamed milk and plenty of foam.

Extra strength.

Dry Cappuccino

Espresso, plenty of foam, less steamed milk and this intensifies the flavor of the brew.

Reference: “Coffee Cafe” by Sherri Johns

Coffee Recipe # 2

“Cafe Cubano” – “Coffee Cafe” by Sherri Johns

1 ground Arabic espresso

2 tsp. sugar

** Distribute a sufficient amount of ground Arabica Espresso coffee into the port filter, then add sugar on top.

** Tamp well and prepare the espresso as usual, brewing in preheated demitasses.

**The espresso will be frothy and sweet, Cuban Style.

Coffee types

The main species of Coffee are:

Coffea Arabica and Coffea Robusta.

The Robusta is inexpensive, slow growing, and not very flavorful. It is also processed into Instant or Canned Coffee. Often “Commercial-grade” roasters will use this type of Coffee to blend, to reduce costs and make more profit.

Some of those all night dinners serve their house blends and this is the cheaper coffee.

Reference: “Coffee Cafe” by Sherri Johns

“Honey Baked Quince”

“Honey-Baked Quince”
(Farmer’s Journal’s – Country Cookbook)
 
6    quinces, peeled and cored
2   Tblsp. honey
1/8 tsp. grated lemon peel
1    Tblsp. sugar
       Water
      Cream
 
**Place quince in shallow baking dish.  Fill each with honey with lemon peel added.  Sprinkle with sugar.  Add water to cover bottom of pan.
**Bake in moderate oven (350 degrees F.)
1-1/2 hours or until soft, basting occasionally.  Serve with cream, plain or whipped.  Makes 6 servings.  

Christmas Nog

Christmas Nog
5    eggs
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup white sugar
 2    cups milk
        pinch of salt
**    Optional Rum
Put into blender:
~~~~~~~~~~~~~~~~
Crack open your eggs, blend in blender.  Add spices, sugar, salt and milk then blend.
Blend all ingredients into blender, chill and serve.

Tea in the Middle East

Middle East– Arabian states, North Africa, Iran

A passion for green tea combined to become sweet with herbs, sage or mint.   Brewing a pot of tea for the guests is the way this culture serves their tea.

In Iran, tea is drunk all day and also they use the system like the Samovar.

Reference:  “The Little Black Book of Tea”  by Mike Heneberry

Tea in Turkey – around the world

Turkey

Black Tea in Turkey is served in “small tulip-shaped glasses” in most of the tea parlors.    Black tea is one of the most popular teas in Turkey.

   The double kettle is how the Turks prepare the tea, one larger pot at the bottom and a smaller pot at the top.   The larger pot holding the water as it boils, some of the water is poured over the tea leaves in the small pot that is on top.   Then the rest of the boiled water is poured over the leaves, leaving a very strong bold tea.    More water can be added to dilute the tea to your taste.   A clump of sugar is then added to your cup.  The use of milk is not used and tea without sugar is not done.

Reference: “The Little Black Book of Tea”  by Mike Heneberry