Recipe: Sultry Sangria

We don’t know about you, but we could really use a drink. Actually, we could really use a drink that deludes us into thinking we’re kicking it on the edge of a pool in some sun-drenched tropical paradise. What could better fit that bill than our good friend sangria?

Ingredients

• 1/2 oz. Monin Pear Syrup
• 1/2 oz. Monin Spicy Mango Syrup
• 4 oz. Chardonnay
• 1/2 oz. Cointreau
• 1 oz. White Cranberry Juice
• Ice
• Splash Lemon-Lime Soda

Directions

1. Fill large wine glass with ice.
2. Pour chardonnay, Monin Spicy Mango, Monin Pear, Cointreau and white cranberry juice into mixing glass with ice.
3. Cover and shake for 15 seconds.
4. Strain into ice filled glass.
5. Splash with lemon-lime soda and garnish with fresh fruit.
6. Enjoy!

The Grind – March 2010

March 2010’s version of Seattle Coffee Gear’s monthly newsletter, The Grind, is live and direct in someone you love’s inbox. Is that someone you? Well, it should be. We should all love ourselves — truly, madly, deeply.

So give yourself some sugar and, while you’re checking out this month’s newsletter — which features a yummy mint & Irish cream latte recipe, tips on the Baratza Vario display panel upgrade, a blog showcase and info on some of the new products we’ve got — sign up to receive next month’s missive. What you won’t find online is our Grind Special, available only via the email version of the newsletter, and we know how much you love a good deal, baby.

Recipe: Lamb with Espresso Glaze

Look, we don’t like eating lamb. We’re not afraid to admit it — every time it’s on a dinner partner’s plate, we can’t help but think of carefully choreographed herding or Dolly. While we know we’re not alone in this proclivity, we also know of many folks (including frequent dinner partners) who savor the flavor, so this recipe is for them.

Ingredients (serves 4)

• 2 – 3 lbs. New Zealand lamb leg
• 5 – 6 pieces peeled garlic
• 1/2 tsp. dry rosemary
• 1/4 tsp. thyme
• 6 sprigs mint
• 1/4 tsp. marjoram
• Salt and black pepper
• 3 tsps. olive oil
• For Espresso Glaze: 1/2 cup espresso coffee, 1/2 cup cream, 2 tsps. honey

Directions

1. With a sharp knife cut slits all over the lamb, peel the garlic and cut into slices. Fill the slits with garlic slices.
2. Make a mixture from the dried herbs, salt and oil; rub evenly over the surface of the lamb.
3. Place the roast in a plastic bag and leave it to marinate in the fridge overnight.
4. Stick the roasting thermometer into the deepest part of the roast and then place the roast onto a flat casserole or baking tray. Roast at 250 degrees F for approximately 1-1/2 hours. If you prefer your roast pink, you should remove from the oven when the roasting thermometer reaches 158 degrees F. Otherwise leave it until 167 degrees F.
5. While roasting, baste the roast from time to time with a mixture made from the coffee, cream and honey. After the roast is ready, wrap it in foil to allow it to set.
6. Sauce can be prepared from the skimmed stock of the roast. Strain the stock from the baking tray into a saucepan. (To make it easier to skim the extra fat off, set the stock aside to cool.)
7. Heat the stock together with 1/2 cup of whipping cream and 1 tsp. of honey.
8. Mix well while the sauce is simmers at medium heat. Reduce to a sauce consistency .

Source

Recipe: Fuller’s ESB and Espresso-Marinated Short Ribs

We absolutely can not do a better job of laying out, explaining and showing the wonderfully delicious results of this recipe, so please head on over to foodthinkers (by Breville) to get instructions and see the play by play of concocting this tasty little number.

Recipe: Chocolate-Dipped Espresso Shortbread Cookies

We have been sitting on this recipe for awhile, but we’ll be trying it out this month during our Valentine’s Day Fiesta. Sounds delish!

Ingredients

Shortbread

• 1/2 pound (1 cup) cold, unsalted butter, cut into 1/2-inch pieces
• 1/2 cup granulated sugar
• 1/2 teaspoon table salt
• 10 ounces (2 1/4 cups) unbleached, all-purpose flour
• 2 tablespoons finely ground espresso coffee beans

Dipping Chocolate

• 9 ounces semisweet chocolate, chopped
• 1 tablespoon vegetable shortening

Directions

Shortbread

1. Line two baking sheets with parchment paper.
2. With a stand mixer bowl fitted with the paddle, or in a large mixing bowl, combine the butter, sugar and salt. Mix on low speed until the butter combines with the sugar but isn’t perfectly smooth, 1-2 minutes.
3. Add the flour and espresso and mix on low speed, scraping the bowl frequently until the dough has just about pulled together, about 3 minutes; don’t over-mix.
4. Roll the dough on a lightly floured surface to about 1/4-inch thick. Aim for uniform thickness to ensure even baking.
5. Use a 1 1/2-inch cookie cutter, or one of similar size, to cut out shapes.
6. Press the scraps together, roll them out, and cut out more cookies.
7. Arrange the cookies on the prepared baking sheets and refrigerate until well chilled, at least 20 minutes.
8. Heat the oven to 300F degrees and bake the cookies until the tops look dry and the color has darkened slightly, about 30-60 minutes.
9. Let the cookies cool on a rack before dipping them.

Dipping Chocolate

1. Set a sheet of parchment or wax paper on a work surface.
2. Put the chocolate and shortening in a small, heatproof bowl and set the bowl over a pan of simmering water.
3. Melt the chocolate, stirring until smooth and warm; don’t let it get hot.
4. Dip half of each cookie into the chocolate, set on the parchment and let cool at room temperature, about 2 hours.

Source

The Grind: February 2010

Seattle Coffee Gear’s monthly newsletter, The Grind, landed in an email box near you today — and if it wasn’t near enough for you to actually read it, you can do so here on the site or make sure you get up close and personal next month by signing up for future editions.

This month, we talk about the different functional types of espresso machines, include a recipe for Indochine Lemon, point you to our manufacturer manual resource on Brown Bean and introduce you to a few new products we have in the store. What you won’t see, however, is The Grind Special, which is for subscriber-eyes-only. Sign up to get that little bit o’ goodness every month.

Recipe: Watermelon Daiquiri

The winter season is dragging along ’round these parts and we seriously need to pretend we’re somewhere sweet and summery. What better way to do that than with a frozen cocktail? Whip up a batch of these, crank on the thermostat and dip your toes in the bathtub for an hour or two, just to live the dream.

Ingredients

• 2 oz Monin Watermelon Gourmet Syrup
• 1.25 oz light rum
• .5 oz fresh lime juice
• 2 oz cranberry juice
• 1.5 cups of ice

Directions

Combine all ingredients in a blender and blend until smooth. Garnish with a lime — and an umbrella if you’re sassy (and you are!).

Recipe: Candied Orange Mocha

We really adore chocolate and orange together — the flavors hearken back to our wayward youth and hanging around the neighborhood bakery, begging for the little chocolate orange rinds lined up on the shelves. Our nostalgia had driven us to experiment with chocolate sauce and orange syrup before, but we were always DENIED because the high citric acid level in the orange syrup caused the milk to curdle.

Enter a rather dashing young tramp: Monin’s Candied Orange Premium Gourmet Syrup, which is specifically designed to be used in drinks that also contain dairy — curdle-free! This really is a red orange letter day.

Ingredients

• 3/4 oz Monin Candied Orange Premium Gourmet Syrup
• 1/4 oz Monin Gourmet Dark Chocolate Sauce
• 2 shots of espresso
• 8 oz of milk

Directions

1. Combine syrup, sauce and milk together, mix well
2. Steam/froth milk until it reaches your desired temperature
3. Pull shots into a pre-warmed cup
4. Top with steamed chocolate-orange milk
5. Enjoy it, okay?

The Grind: January 2010

The first edition of the new decade has hit the bricks! Check out this month’s copy of The Grind, which features a Strawberry Mocha recipe, a collection of our YouTube greatest hits over the past month, information on descaling with lemon juice or vinegar, details on the sexy, limited edition Rancilio Silvia and some great new products that you really probably should have. Just sayin’.

But the best part of The Grind is the monthly special, available only to subscribers. So sign up to get next month’s missive sent directly to your inbox!

Recipe: Madcap Bellini

While the traditional Bellini utilizes Prosecco, a sweeter Italian version of the white wine bubbly variety, and peach puree, we liked the idea of pairing the more crisp Spanish take on bubbly, Cava, with a sweeter syrup. This lovely cocktail is an arguably perfect accoutrement to your New Year’s Eve festivities this evening.

Ingredients

• 1/2 oz. – 1 oz. of Monin White Peach Syrup – to taste
• 8 oz. Cava sparkling wine – to taste

Directions

Pour the peach syrup into a flute to taste — it varied here between 1/2 oz. to 1 oz., depending on the level of sweetness people preferred — then top with Cava. Toast, sip, celebrate!