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There’s
coffee, and coffee and…
These
recipes for cakes and pastries set off the taste
of coffee, tea and other brews, which, in turn, highlight
the baked goods' flavor.
We extend our thanks to Gourmet Magazine, Gourmet
Entertains, Bon Appétit Magazine, Marlin Kaplan Marlin:
Cleveland, Ohio, Epicurious Food Copyright 2003, CondéNet,
Inc. and Chocolatier Magazine. All rights reserved.
Individual credits appear at the
end of each recipe.
For the brownie layer
8 ounces fine-quality
bittersweet chocolate, chopped
1 1/2 sticks (3/4 cup) unsalted butter, cut into pieces
2 tablespoons instant espresso powder dissolved in 1 tablespoon
boiling water
1 1/2 cups sugar
2 teaspoons vanilla
4 large eggs
1 cup all-purpose flour
1/2 teaspoon salt
1 cup walnuts, chopped
For the cream cheese frosting
8 ounces cream cheese, softened
3/4 stick (6 tablespoons) unsalted butter, softened
1 1/2 cups confectioners' sugar
1 teaspoon vanilla
1 teaspoon cinnamon
For the glaze
6 ounces fine-quality bittersweet chocolate
2 tablespoons unsalted butter
1/2 cup heavy cream
1 1/2 tablespoons instant espresso powder dissolved in 1
tablespoon boiling water
Make the brownie layer:
In a metal bowl set over a pan of barely
simmering water melt the chocolate with the butter and the
espresso mixture, stirring until the mixture is smooth. Remove
the bowl from the heat, let the mixture cool to lukewarm, and stir in the
sugar and the vanilla. Stir in the eggs, 1 at a time, stirring
well after each addition,
stir in the flour and the salt, stirring until the mixture is just combined,
and stir in the walnuts. Pour the mixture into a buttered and floured 13-
by 9-inch baking pan, smooth the top, and bake the brownie
layer in the middle
of
a preheated 350°F. oven for 22 to 25 minutes, or until a tester comes out
with crumbs adhering to it. Let the brownie layer cool completely
in the pan on
a rack.
Make the cream cheese frosting:
In a bowl with an electric
mixer cream together the cream cheese and the butter until
the mixture is light and fluffy,
add the confectioners' sugar, sifted,
the vanilla, and the cinnamon, and beat the frosting until it is combined
well.
Spread the frosting evenly over the brownie layer and chill the brownies
for 1 hour, or until the frosting is firm.
Make the glaze:
In a metal bowl set over a pan of barely simmering
water melt the chocolate with the butter, the cream, and
the espresso mixture, stirring until the glaze
is
smooth, remove the bowl from the heat, and let the glaze cool to room temperature.
The brownies keep, covered and chilled, for 3 days.
Makes about 24 brownies.
Gourmet
November 1991
Epicurious Food © 2003 CondéNet Inc. All rights
reserved.
Streusel Sour
Cream Coffeecakes
(Muffins)
Active time: 30 min Start to finish: 1 1/2 hr
Ingredients
3/4 cup granulated sugar
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup packed light brown sugar
2 sticks (1 cup) cold unsalted butter, cut into 1/2-inch cubes
1 teaspoon cinnamon
1 1/2 cups (6 oz) pecans, toasted and chopped
1 cup sour cream
1 whole large egg
1 large egg yolk
1 teaspoon vanilla
1 teaspoon baking soda
1 1/2 teaspoons finely grated fresh orange zest
Special equipment: 2 muffin tins, each with 12 (1/2-cup) muffin
cups
Preheat oven to 350°F.
Preparation
Stir together granulated sugar, flour, salt, and 3/4 cup brown
sugar in a large bowl, then blend in 1 1/2 sticks (3/4 cup)
butter with your fingertips or a pastry blender until mixture
resembles coarse meal with some pea-size butter lumps. Transfer
3/4 cup to a bowl and blend in cinnamon, remaining 1/2 stick
(1/4 cup) butter, and remaining 1/4 cup brown sugar with your
fingertips or pastry blender until crumbly. Stir in pecans,
then chill streusel topping 15 minutes.
Whisk together sour cream, whole egg, yolk, vanilla, baking
soda, and zest, then stir into remaining flour mixture until
just combined (batter will be stiff).
Divide batter among 18 well-buttered muffin cups (they'll be
about two-thirds full; butter tops of tins as well). Sprinkle
each with streusel topping, pressing it lightly into batter.
Bake coffeecakes in middle of oven until golden brown and a
toothpick inserted in center comes out clean, 20 to 25 minutes.
Cool in pans on racks 30 minutes. Loosen cakes with a sharp
small knife, then carefully remove cakes from pans.
Cooks'notes:
- The coffeecake batter can also be baked
in a 9 1/2-inch spring form pan 1 to 1 1/4 hours.
- Cakes can be made
1 day ahead, then cooled completely and kept in an airtight
container at room temperature.
Makes 6 servings.
Gourmet
February 2002
Gourmet Entertains
Epicurious Food © 2003 CondéNet Inc. All
rights reserved.
Lemon Tea Cakes
(Madeleines)
To be truly appreciated — to "invade the senses
with exquisite pleasure" as they did for Marcel Proust — Madeleines
must be dipped in tea, ideally the slightly lime-flavoured
tilleul, which releases the fragrant, flavorful lemon essence
of the little tea cake. Special madeleine tins can be found
in all the French restaurant supply shops and in the housewares
section of department stores.
Ingredients
4 eggs
1 cup (200 g) sugar
Grated zest of 2 lemons
1 3/4 cups (225 g) all-purpose flour (do not use unbleached
flour)
3/4 cup (6 ounces; 185 g) unsalted butter, melted and cooled
1 tablespoon (1/2 ounce; 15 g) unsalted butter, for buttering
madeleine tins (see above)
Preparation
Place the eggs and sugar in a large bowl; then, using a whisk
or an electric mixer, beat until lemon colored. Add the zest.
Fold in the flour, then 3/4 cup melted butter.
Refrigerate the batter, covered, for 1 hour.
Preheat the oven to 375°F(190°C.)
Butter the madeleine tins; then spoon in the batter, filling
each well about three-fourths full. Bake 10 to 12 minutes,
or until the madeleines are golden brown.
Remove the madeleines from their tins as soon as they're baked,
and cool them on a wire rack. (Note: Wash the tins immediately
with a stiff brush and hot water but no detergent so that they
retain their seasoning.) The madeleines are best eaten as soon
as they've cooled. They may, however, be stored for several
days in an airtight container.
Makes 36 3-inch (8-cm) madeleines.
The Food Lover's Guide to Paris
Patricia Wells
Workman Publishing
Epicurious Food © 2003 CondéNet Inc. All rights
reserved.
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