Tuesday, April 5, 2011
Upon brewing, we got strong earthy notes and hints of molasses. While the foil label claims this is an extra bold medium roast, we’d have to disagree. This one seemed dark roast all the way both in aroma & moreso flavor. Acidity was strong with quite a sour bite at the beginning which quickly mellowed throughout the aftertaste.
Flavor was strong and lived up to its extra bold billing. We noted lots of smoky taste reminiscent of a double-shot of ristretto while we got faint notes of dark bittersweet baker’s chocolate on the finish. Body was full of dark browns and yielded reddish notes when held to a light source. Mouth feel was more on the oily side but satisfying nonetheless. The only thing missing to complete the Vienna coffee experience was any hints at creamy notes, but to be fair, we’re hard-pressed to recall of any recent dark roasts that had creamy notes unless we, well… added cream to it. As for aftertaste, lingering smoky notes remained.
* Aroma – 8 – Strong & earthy with smoky notes, just like we’d expect from a double-shot of espresso.
* Acidity – 8 – Rather strong with sharp bite at the forefront but quickly mellows through the smoky aftertaste.
* Body – 9 – A palette of dark browns with reddish notes when held to a light source.
* Flavor – 10 – We still think this is more of a dark roast. Strong smoky taste, faint notes of bittersweet dark chocolate in the finish. Quite pleasing overall.
* Mouth Feel – 7 – Rather oily which reinforces our dark roast beliefs. Smoky notes linger in the aftertaste.
* Coffee Drinker – Suited best for those who prefer dark roasts. Don’t be scared off by the medium-roast label on the packaging, this K-Cup has quite a good kick of strong flavor.
Overall Rating: 92 - Exceptional
We think Van Houtte’s got some hidden gems in their Wolfgang Puck K-Cup line-up which have yet to be discovered including these Wolfgang Puck Vienna Coffee House K-Cups. If this is indeed a medium roast, then they’ve done wonders with the extra bold process. We went into this review thinking we’d end up with a mild medium with only “hints” of extra-bold flavors but were pleasantly surprised to discover quite the opposite. These K-Cups have got quite the satisfying kick and should be enough to please even the most discerning dark roast drinkers. By far one of our favorites in the Wolfgang Puck line-up so far.
Friday, April 1, 2011
Keurig One Cup Goodness - Iced Coffee Drink
Insert a dark-roast coffee into your Keurig brewer. Try Wolfgang Puck's French Roast K-Cup, or Sumatra Kopi Raya to add tang.
Add sugar to the cup before you brew. Brew the smallest amount you can into the cup, Keurig has a 4 oz. setting.
Fill a larger cup (16 oz. +) 3/4 with ice.
Pour milk over the ice and stir it up until it's cold. Use non-fat milk to cut calories.
Pour the coffee/sugar into the milk/ice. Remove some of the ice if it is too full.
Stir until the drink is cold and enjoy!
You can also use an insulated tumbler to shake it up and take it on the go!
Wednesday, March 30, 2011
ABOUT THIS RECIPE
This is a simple bread dough, which you can mix by hand or in a stand mixer. You can roll it out into small pizzas, which are easy to manipulate, or you can make big ones. As for toppings, you have many to choose from here.
Serves - 4
* 1 packet active dry yeast
* 1 1/2 cup warm water (105 to 115 degrees F.)
* 1 tablespoon honey
* 2 tablespoons extra-virgin olive oil, plus additional for brushing the pizza crusts
* 3 cups all-purpose flour
* 1 teaspoon salt
1. Using a stand mixer: Combine the flour and salt and add it to the yeast mixture all at once. Mix it together using the paddle attachment, then change to the dough hook. Knead at low speed for 2 minutes, then turn up to medium speed and knead until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. Hold on to the machine if it bounces around. Turn out onto a clean work surface and knead by hand for 2 or 3 minutes longer. The dough should be smooth and elastic. When you press it with your finger it should slowly spring back, and it should not feel tacky. Kneading the dough by hand: Mix together the yeast, honey, water and olive oil as directed in a medium-size or large bowl. Combine the flour and salt. Fold in the flour a cup at a time using a large wooden spoon. As soon as you can scrape the dough out in one piece, scrape it onto a lightly floured work surface and knead it for 10 minutes, adding flour as necessary until the dough is smooth and elastic. Using a food processor: Mix together the yeast, honey, water and olive oil in a small bowl or measuring cup. Place the flour and salt in a food processor fitted with the steel blade. Pulse once or twice. Then, with the machine running, pour in the yeast mixture. Process until the dough forms a ball on the blades. Remove the dough from the processor and knead it on a lightly floured surface for a couple of minutes, adding flour as necessary, until it is smooth and elastic.
2. Transfer the dough to a clean, lightly oiled bowl, rounded side down first, then rounded side up. Cover the bowl tightly with plastic wrap, and leave it in a warm spot to rise for 30 minutes (you can leave it for up to an hour). When it is ready the dough will stretch as it is gently pulled.
3. Divide the dough into 2 to 4 equal balls, depending on how large you want your pizzas to be. Shape each ball by gently pulling down the sides of the dough and tucking each pull under the bottom of the ball, working round and round the ball 4 or 5 times. Then, on a smooth, unfloured surface, roll the ball around under your palm until the ball feels smooth and firm, about 1 minute. Put the balls on a tray or platter, cover with pan-sprayed plastic wrap or a damp towel, and leave them to rest for at least 30 minutes. At this point, the dough balls can be covered with plastic wrap and refrigerated for 1 to 2 days. You will need to punch them down again when you are ready to roll out the pizzas.
4. Preheat the oven to 500 degrees F. Place a pizza stone in the oven to heat. In the meantime, press out the dough. Place a ball of dough on a lightly floured surface. While turning the dough, press down on its center with the heel of your hand, gradually spreading it out to a circle 7 to 8 inches in diameter for small pizzas, 12 to 14 for larger pizzas. Alternatively, use a rolling pin to get an even circle. With your fingers, form a slightly thicker raised rim around edge of the circle. Brush everything but the rim with a little olive oil, then top the pizza as you like. You can transfer the pizza to a lightly oiled pizza pan if you like, or bake it directly on the stone.
5. Depending on your taste, spread the dough with marinara sauce or pesto sauce (about 2 tablespoons for small pizzas, 1/4 to 1/3 cup for larger ones). If you don’t have sauce, a can of tomatoes, drained, chopped, and seasoned with salt and chopped sautéed garlic, will do. Top with the shredded or grated cheeses of your choice (I like a mixture of mozzarella and fontina). Add thinly sliced vegetables such as Roma tomatoes, pitted olives, red peppers, or red onions; sautéed sliced vegetables such as mushrooms, eggplant, zucchini, or artichoke hearts; thinly sliced cured meats such as pepperoni or prosciutto; or small pieces of lightly cooked chicken or shrimp. Add a lightly sprinkling of grated Parmesan or crumbled goat cheese or blue cheese and some minced or julienned fresh herbs such as basil or oregano or dried herbs such as thyme, oregano, or herbes de Provence.
6. Dust a pizza paddle (also called a baker’s peel) with semolina and slip it under the pizza. Slide the pizza onto the baking stone or into the pizza pan (or place the pizza pan on the stone – the heat from the stone will help it achieve a crisp crust). Bake until the cheese topping is bubbling and the rim of the crust is deep golden brown, about 10 minutes.
7. Use the pizza paddle to slide the pizza out of the oven and onto a cutting board. Use a pizza cutter or a sharp knife to cut the pizza into slices and serve immediately.
1. 1. In the bowl of a stand mixer, or a large bread bowl, dissolve the yeast in the water. Add the honey and stir together. Let sit 2 or 3 minutes or until the water is cloudy. Stir in the olive oil.
Friday, March 25, 2011
Serves - 8
* 4 cups sweet potatoes (very thinly sliced)
* 1 1/2 cups whole wheat flour
* 1 1/2 teaspoons baking powder
* 1/2 cup onion (grated with a cheese grater)
* 2/3 cup ricotta cheese
* 1 can Wolfgang Puck Creamy Butternut Squash Soup (14.5 ounce)
* 1/4 cup canola oil, plus 1 tablespoon for greasing pan
* 4 eggs (beaten)
* 1 1/2 tablespoons berbere, Ethiopian spice blend
* 2 garlic cloves (push through garlic press)
* 2 tablespoons fresh flat-leaf parsley (finely chopped)
* 1 teaspoon salt
* 1/2 teaspoon pepper
1. Preheat oven to 350 degrees.
2. In a large bowl, sift the flour with the baking powder.
3. Grease the interior of a 10 inch spring form pan with one tablespoon of canola oil.
4. Line the interior circumference of the spring form pan with 5 or 6 slices of sweet potatoes.
5. To the bowl of flour mixture, add all the above remaining ingredients and mix thoroughly until all ingredients are incorporated.
6. Spread into the spring form pan and bake for one hour. Allow to cool for at least 10 minute before serving. Serves 8 people.
Monday, March 21, 2011
* 12 ounces Butter, softened 65 degrees, or Oil
* 14 ounces Sugar
* 1 Vanilla Bean, split and scraped
* 2 teaspoons Vanilla Extract
* 4 Eggs
* 8 ounces Sour Cream/Buttermilk/Coconut Milk
* 1 pound Cake Flour
* 1 tablespoon Baking Powder
* 1/4 teaspoon Salt
1. Place the butter, in a 12/30 quart mixing bowl fitted with a paddle attached.
2. Cream for 1 minute.
3. Add the sugar, and scraped vanilla beans cream together on high speed for 6 minutes.
4. Mixture will be light and fluffy add vanilla extract, scrape down.
5. Add the eggs two at a time.
6. Scrape down again.
7. Sift all purpose flour, baking soda and salt.
8. Alternate the buttermilk and the sifted dries. Scrape down.
9. Line the muffin pans with cupcake liners. Fill large liners three fourths high...for minis fill almost full!
10. Pre-heat convection oven 335 degrees. Bake 10 minutes turn 2 minutes until dark around edges and golden brown in the center. Still oven: Pre-heat 350 degrees...bake 12 minutes turn 3-5 additional.
*Garnish with seasonal fruit toppings for a treat!
Monday, March 14, 2011
Endless layers of delicate crepes and creamy citrus curd are beautiful to behold and bursting with the irresistible flavor of Meyer lemons, which are more fragrant and less acidic than other varieties. Used in the curd and the candied topping, Meyer lemons subtly elevate this confection, taking it from simply delicious to pedestal worthy. The candied lemons, the crepes, and the filling can all be prepared in advance and assembled just before serving.
Serves 10 to 12
* 3/4 cup all-purpose flour
* 1/2 cup sugar
* 1/4 teaspoon salt
* 1 1/4 cups whole milk, room temperature
* 3 large eggs, room temperature
* 1/2 tablespoon pure vanilla extract
* 6 tablespoons cold unsalted butter, melted, plus more, melted, for pan
* Meyer Lemon Curd Mousse
* 1/4 cup heavy cream, whipped
* Candied Meyer Lemons, optional
1. Whisk together flour, sugar, and salt. Whisk together milk, eggs, and vanilla. Gradually pour milk mixture into flour mixture, whisking until smooth. Whisk in butter. Pour through a fine sieve into an airtight container; discard lumps. Refrigerate at least 2 hours or overnight.
2. Lightly coat a 6-inch crepe pan or nonstick skillet with butter. Heat over medium heat until just starting to smoke. Remove from heat; pour about 2 tablespoons batter into center. Swirl to cover bottom. Reduce heat to medium-low; return pan to heat. Cook until edges are golden and center is dry, about 30 seconds per side.
3. Slide crepe onto an overturned plate. Repeat with remaining batter, coating pan with butter as needed, and stacking crepes. Let cool.
4. Place 1 crepe on a flat serving dish. Spread about 1/4 cup lemon curd mousse onto crepe. Top with 1 crepe. Continue layering crepes and mousse. (Use 15 crepes, ending with a crepe on top.) Refrigerate until firm, about 1 hour.
5. Top crepe cake with whipped cream and 3 or 4 candied lemon slices.
Read more at Marthastewart.com: Meyer Lemon Crepe Cake - Martha Stewart Recipes
Monday, March 7, 2011
We all want to do our part in making the earth a better place, recycling used coffee grounds is a great place to start! Here are a few tips to be a "green" coffee drinker:
1. Keep a small container of used coffee grounds by your sink. Use them with soap to scrub greasy hands and pots alike. The coffee acts as a scrub and rinses off easily.
2. Compost coffee grounds. Add them to your existing compost pile or start a new one. Read more about composting in the book "The Rodale Book of Composting: Easy Methods for Every Gardener."
3. Use them to fertilize roses. Sprinkle coffee grounds on the soil around the stem of the rose bush (but not touching the plant).
4. Add to worm beds. If you raise earthworms for garden use or fishing bait, feed them cool, used coffee grounds.
5. Make wood stain for crafts. Re-brew a sizable amount of used coffee grounds and allow the water to steep with grounds for several hours, until cool. Pour through coffee filter to remove grounds.
6. Deodorize hands after chopping onion or garlic by rubbing with a handful of coffee grounds.
7. Deodorize your fridge. Place wet coffee grounds in a small open container in the back of the refrigerator until dried out.
Read more: How to Recycle Coffee Grounds | eHow.com http://www.ehow.com/how_2070372_recycle-coffee-grounds.html#ixzz1FwgMyT4Y