Food
COLORWORKS STUDIO OF INTERIOR DESIGN
Cappuccino And Espresso
To Chew, Not To Sip
ILENE SPECTOR
Special to The Jewish News
e've always had cof-
feecakes and coffee-fla-
vored treats. But now
cappuccino and espresso
are the new buzz words in after-dinner
foods.
Try these delicious ideas.
tgk.
CAPPUCCINO BROWNIES WITH
ESPRESSO GLAZE (DAIRY)
Brownie Layer:
1/2 pound plus 2 tablespoons
unsalted butter
12 ounces bittersweet chocolate
3 tablespoons instant espresso
powder
1 tablespoon boiling water
2 1/4 cups sugar
3 teaspoons vanilla
6 large eggs
1 1/2 cups flour
3/4 teaspoon salt
1 1/2 cups chopped walnuts
-";
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Cheesecake Layer:
12 ounces cream cheese, room
temperature
1/4 pound butter, room temperature
2 1/4 cups sifted confectioners'
sugar
1 1/2 teaspoons vanilla
1 1/2 teaspoons cinnamon
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Glaze:
4 1/2 ounces bittersweet chocolate
1 1/2 tablespoons butter
1/4 cup whipping cream
1 1/8 tablespoons instant espresso
powder
3/4 tablespoon boiling water
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In microwave or double boil-
er, melt butter and choco-
late. Dissolve espresso pow-
der in boiling water. Stir into
butter and chocolate until
smooth. Cool to lukewarm.
Transfer to large bowl. Add sugar
and vanilla. Mix well.
Add eggs, 1 at a time, beating well
after each addition. Blend in flour and
salt. Mix well. Stir in nuts. Pour into
greased and floured 13- by 9-inch glass
baking pan. Bake at 350 degrees 22-25
minutes or until tests done. Cool com-
pletely on rack.
For cheesecake layer: Beat cream
cheese and butter in medium bowl
until fluffy. Add confectioners' sugar,
vanilla and cinnamon. Mix well.
Spread evenly over brownie layer.
Refrigerate 1 hour.
For glaze: Melt chocolate and butter
in microwave or double boiler. Remove
from heat. Add cream and espresso
powder dissolved in boiling water. Stir
until smooth. Cool to room tempera-
ture. Carefully spread over cheesecake
layer. Refrigerate 3 hours or overnight.
Serve cold or at room temperature.
Yields 54 one- by two-inch pieces.
CAPPUCCINO BAVARIAN
CREAM (DAIRY)
1 1/2 tablespoons instant coffee
granules, preferably espresso or
French roast
1 tablespoon coffee-flavored liqueur
1 envelope unflavored gelatin
4 ounces reduced fat cream cheese,
room temperature
1/2 cup ice water
1/2 cup nonfat dry milk
1/2 cup confectioners' sugar
4-5 ice cubes
cinnamon for garnish
In a small heatproof bowl or cup, stir
together coffee granules, liqueur and 1
tablespoon warm water until the gran-
ules have dissolved. Sprinkle gelatin
over the mixture and let soften for 1
minute. Meanwhile, in a blender,
combine cream cheese, dry milk, sugar;-3
and 1/2 cup ice water. Blend on low
speed until smooth.
Set the bowl containing the coffee
mixture in a small skillet of simmering
water and stir until the gelatin dis-
solves. Add to the cream cheese mix-
ture in the blender and combine
briefly. Add 4 ice cubes and blend at
high speed until smooth. If at this
Ci
point the mixture has not begun to
thicken, add an additional ice cube
and blend. Divide the mixture
between 4 dessert dishes or
wine glasses and refrigerate
for 10-15 minutes.
Sprinkle with cinnamon
and serve.
CAPPUCCINO MOUSSE
c,
(DAIRY)
1 envelope plus 1 teaspoon
unflavored gelatin
1/3 cup plus 1/2 cup milk
1 cup freshly brewed espresso
coffee, or 2 tablespoons instant
espresso powder dissolved in 1
cup boiling water
1/2 cup plus 1 teaspoon sugar
2 tablespoons coffee-flavor liqueur
1 1/3 cups heavy or whipping cream
Pinch ground cinnamon
Chocolate-covered coffee beans for
garnish
In 1-quart saucepan, sprinkle gelatin
CAPPUCCINO
on page 128
PHASE FOUR ADVISORY, REGISTERED INVESTMENT ADVISOR
11/28
1997
126
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