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 -"; R,!iert Stewart Photography If you're considering building a new home, we invite you to inquire about our New Construction services: from pre-planning your purchase agreement to blueprint review, from specifications and selections to cabinetry design, from hardware choices to finished trim... these are the details to make a house your home. 32506 Northwestern Highway • Farmington Hills, MI • (248) 851-7540 ,e,tia • Alat i4 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 fital ale , 2 :a4zi Cush= Eithiiter Custom Made Suits From $550 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 Custom Made Shirts Detroit's Premiere Custom Clothier Since 1949 • Benchmade Suits • Custom Alterations • Custom Made Suits • Accessories 271 MERRILL • BIRMINGHAM • (248) 646-0535 TRUST YOUR NEXT CATERED AFFAIR TO THE FINEST KOSHER CATERER • Weddings • Bar/Bat Mitzvahs • Showers • Banquets • Anniversaries • Reunions • Birthdays • Etc. CLASSIC CUISINE Approved by Council of Orthodox Rabbis PHILIP '1 JEWEL Food and Beverage Director - We Cater At Most Synagogues, Temples, Hotels and the Halls Of Your Choice (810) 661-4050 Farmington Hills, Michigan Is YOUR FINANCIAL H (0) USE IN ORDER? To find out, call PHASE FOUR JOEL LEVI, CFP TRISH WELLMAN, CFP (248) 559-6980 17117 WEST 9 MILE ROAD • SOUTHFIELD, MI 48075 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 Securities offered through Vestax Securities Corporation, Member NASD & SIPC 1931 Georgetown, Hudson, OH 44236 • (216) 650-1660 c3