Welcome to my world - a blend of passion, taste, and old-world traditions.

Benvenuti nel mio mondo - un mischio di passione, gusto e vecchie tradizioni.
Showing posts with label caffe' espresso. Show all posts
Showing posts with label caffe' espresso. Show all posts

Saturday, December 31, 2016

How I kicked my $$$ coffee habit by switching coffee makers




Like a growing number of espresso lovers, few years ago I have figured out that I can have my coffee and drink it too.  I chose to become a at-home-do-it-yourself espresso, cappuccino, and latte maker.  And why not.  Today’s high tech, superbly designed, and easy-to-use European automatic espresso machine giving every home barrista the equipment they need to create espresso drinks.


I have been an espresso coffee lover for many years. To me, espresso is more tasteful than regular coffee. I love it in the morning with hot milk and plain in the evening after dinner. To prove it, here is my collection of espresso coffee makers which I have acquired over the years.



But two years ago, I was seduced by a company and accepted, one of the automatic, high tech, well-designed and easy to use espresso maker – you know the one that uses capsules.  At .55c per cup, I developed a $4.00/day habit.  I think they give away the coffee maker so they can sucker people like me and others into buying capsules for five times the price of  'regular' coffee (You know, like inkjet printers. I purchased a good printer for $150.00 but pay $45 for each ink refills).

This summer, I received several pounds of Lavazza coffee as a gift from Italy. 

Images: ©2010 - casa-giardino picasaweb

Now, I simply spoon out the coffee into the Moka, steam milk to 180 degrees (no higher or it might taste scorched) and enjoy a coffee shop latte for almost nothing.

My mother's Moka
Not only have I cut my coffee cost to one-fifth but by using my mother's coffee maker, I keep her memory alive.

Friday, February 6, 2015

PAN DI SPAGNA FARCITO (ITALIAN SPONGE CAKE WITH CREAM FILLING)

Pan di Spagna refers to a sponge cake with layers filled with various creams.  In Abruzzo, we refer to it as Pizza Dolce.  Pan di Spagna can also be eaten by itself with fruit or it can be used as a base for Zuppa Inglese.




Pan di Spagna (Pizza Dolce)


In my childhood,  we used to wait for the holidays to eat elaborate desserts.  Pan di Spagna was prepared for Easter Sunday to celebrate the Resurrection of Jesus Christ.  It was also used as a wedding cake. Usually, made with 20 eggs, cut crosswise into three discs soaked in rum, liqueur and espresso coffee and then filled with creams - a chocolate, an almond and a vanilla. The surface was sprinkled with white powdered sugar.    

Today, I continue to make Pan di Spagna at Easter and to celebrate special occasions



Celebrating my daughter's birthday
Ingredients
    6 large eggs, separated, at room temperature
    1 cup sugar
    1 cup flour
    1/8 teaspoon  salt
    1/2 cup strong espresso coffee, cooled
    1/4 cup rum (or any liquor)
    1 teaspoon lemon rind
    1 tablespoon lemon juice
    butter and flour for the pan (In Italy we used wax paper to fit in a 10” round pan)
      Directions

      • Sift the flour, and measure
      • Beat egg whites until frothy; sprinkle salt over the top and continue beating until stiff enough to form peaks but not dry; gradually beat in sugar, about 2 tablespoons at a time.
      • Beat egg yolks until thick and lemon-colored; add lemon rind and juice; continue beating until very thick.
      • Gently fold in beaten whites.
      • Gradually fold in flour sifting 1/4 cup at a time.
      • Butter and flour a 10" cake pan. 
      • Bake in moderate oven (325 degrees) about 1 hour; remove from oven.

      Invert pan and let stand until cooled. (Remove wax paper, if used).
      When cool, cut crosswise into two discs.  Soak each disc with cold espresso coffee, rum or any liquor of your choice.
      Add creams over each disc.
      Dust white confectionery sugar over the surface.






      TIP

      Remember, first of all, once the sponge cake is in the oven do not open the door until the cake is finished cooking otherwise the sponge will deflate.  




      Friday, August 20, 2010

      A Great Aperitif in Our Home - Caffe' Borghetti

      We were introduced to Caffe' Borghetti, an espresso-based liqueur, in Italy several years ago and it has become a favorite in our home.


      Borghetti is much more than a liqueur.  It's a perfect combination of real espresso coffee with the warmth and sharpness of alcohol.  Perfect by itself or on ice. Or mixed as a base for drinks or sophisticated cocktails.


      Great on the rocks with lemon

      As of September 1st, Borghetti is running a contest.  Tell them your greatest desire and you may win a 7-day  Los Angeles vacation.


      Check out their new ad campaign "Desiderio Espresso"




      Amateur video by me.  I hope you enjoy it.