COFFEE RECIPES

Quick Coffees

• Cafe Latte: 1 shot espresso with steam or frothed milk 1:3

• Cafe Au Lait: 1 cup 2-percent milk and 1 cup hot, freshly brewed medium roast coffee

• Cappuccino: equal parts espresso with steam, or frothed milk

• Americana: 1 shot espresso and hot water (6-8 oz.)

• Cafe Mocha: cappuccino or cafe latte with chocolate syrup

• Espresso con Panna: espresso with whipped cream

• Ice Coffee: 1 cup extra-strength brewed coffee, cool to room temperature and add ice cubes

Specialty Coffees

• Irish Coffee: put a sugar cube in the bottom of a coffee mug, pour the Irish whiskey or splash of kahlua over the cube, then fill with coffee and top with whipped cream.

• Jamaican Coffee: pour the Tia Maria and rum into a coffee mug, fill with coffee and top with whipped cream.

• Panamanian Coffee: pour the Tia Maria and creme de banane (bananas' cream) into a coffee mug, fill with coffee and top with whipped cream.

• Mediterranean Coffee: pour the Tuaca, Amaretto, and Tia Maria into a coffee mug, fill with coffee and top with whipped cream.

• International Coffee: pour the Metaxa, Cointreau, and Tia Maria into a coffee mug, fill with coffee and top with whipped cream.

• Kioki Coffee: pour the brandy and Kahlua into a coffee mug, fill with coffee and top with whipped cream.

• French Nudge: pour the Kahlua, Creme de Cacao (cacao cream), and brandy into a coffee mug, fill with coffee and top with whipped cream.

• B-52 Coffee: pour the Kahlua, Irish Cream, and Grand Marnier into a coffee mug, fill with coffee and top with whipped cream.

• Mexican Coffee: pour the Kahlua and tequila into a coffee mug, fill with coffee and top with whipped cream.

• Espresso Martini: fill a mixing glass or shaker with ice, add the vodka, Kahlua, and espresso. Shake, then strain into a chilled martini glass, top with a layer of whipped cream and garnish with the malted milk ball, if desired.

• Kaffee Cardamom: in a small saucepan, combine the cardamom seeds, Cognac, curacao, and sugar. Heat over low heat until hot and then remove from the heat. With a long handle match, set the liquid aflame and let burn for 10 seconds, add the coffee to the mixture and stir. Pour into demitasse cups and savor the bouquet and taste.

Coffee Desserts

Good-morning orange cake:

Here's a delicious way to start your day, especially when you take time to brew a rich, fragrant cup of Kona press coffee. An orange-scented aroma will fill your kitchen whenever you bake this simple Italian breakfast cake.

The olive oil make this cake extra moist, "Olive oil in a cake?" you say. Olive oil is the heart, soul and foundation of Italian cooking. you can find it in virtually every dish, from dipping sauce to pasta, meat, and seafood. Desserts and baked goods are made with it because its aromatic flavor enlivens and accentuates the other ingredients.

Makes one 9-inch cake; serves 6:

• 1 cup of all-purpose flour

• 1/4 teaspoon baking powder

• 1/4 teaspoon baking soda

• Pinch of salt

• 2 eggs at room temperature

• 1 cup granulated

• 1/2 cup extra-virgin Italian olive oil

• 3/4 cup milk

• Grated or shredded zest of 3 oranges

Garnish:

• Powdered sugar for dusting

• Shredded zest of 1 orange

• 2 oranges, peeled and cut into 1/4-inch-thick crosswise slices

Method:

Preheat the oven to 350° F. Lightly grease the bottom and sides of a g-inch round cake pan. Line the bottom with a round of parchment or waxed paper. Grease the paper and set a side.
In a large bowl, whisk the flavor, baking powder, baking soda, and salt together. Set aside.
In a medium bowl, whisk the eggs and granulated sugar together until blended. Whisk in the olive oil, milk, and orange zest. Stir the egg mixture into the flour mixture and mix until just blended. Pour the batter into the prepared pan and bake until the cake is firm and a tooth-pick inserted into the center comes out clean, about 30 minutes. Transfer the pan to a wire rack and let the cake cool for 10 minutes.
To serve, remove cake from the mold, parchment paper, and place the cake on a serving plate. Sift powdered sugar evenly over the top, letting some fall onto the plate. Garnish the top of the cake with sprinkling of orange zest and surround it with the orange slices.

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