Tag Archives: strawberries

3 Perks of Coffee!

By Chef Lippe

Ok now that we have approval from Health Magazine (see article below) to drink coffee, and that it is good for you (perk 1), it makes us smarter (perk 2) and my favorite (perk 3) keeps us slim,  I have some great recipes to share with you.  I am one of those lucky people who can drink coffee all day long!  So any food with coffee as one of the ingredients just makes my taste buds smile.

Don’t sweat that morning cup of joe

By Sarah DiGiulio
From Health Magazine

Drinking as many as three 8-ounce cups a day has proven health benefits. But skip it if you have high blood pressure, an overactive thyroid, or suffer from anxiety, says Loren Wissner Greene, MD, a professor at the New York University School of Medicine.

 

Perk No. 1: Coffee helps fight disease.

Caffeine may help protect brain cells from the damage that causes Parkinson’s, dementia, and Alzheimer’s.  And the antioxidants in coffee could help prevent liver disease.

 

Perk No. 2: It boosts your brainpower.

Java keeps you juiced when you’re sleep-deprived, but a cup before a test can also sharpen memory and keep you alert.

If it makes you too jittery, mix regular with decaf, or drink it with breakfast. Just avoid caffeine for at least four hours before bedtime.

 

Perk No. 3: It keeps you slim.

The caffeine in coffee can speed up metabolism and fat-burning, which helps lower your risk of type 2 diabetes and obesity. And black coffee is one of the lowest-calorie drink choices around.

Now for the good stuff!

Perk 1 recipe – fighting disease:

Ultra Iced Coffee

 

Ingredients

9 tablespoons espresso or Italian-roast ground coffee

4 cups boiling water

¼ cup raw sugar

¾ teaspoon ground cinnamon

¾ cup crushed mint leaves

1 inch piece of grated peeled fresh ginger

6 teaspoons sweetened condensed milk

2 cups fat free milk

Directions

Place a 13 x 9 baking pan in the freezer. Place coffee in a French press and add the boiling water. If you are using your drip coffee maker, substitute the same amount of cold water and brew.

Combine the sugar, cinnamon, mint and ginger in a medium bowl. While coffee is still hot, pour it over the sugar mixture in the bowl, stirring well until the sugar is dissolved. Let steep for flavors to combine (about 30 minutes). Strain ½ of the coffee into the cold pan from the freezer and the other half into a pitcher. Return baking pan to freezer and put the pitcher into the refrigerator.

Check the pan in the freezer after about 2 hours. Using a fork, scrape any frozen coffee around in the pan, continue to check and scrape the pan every hour for the next 2 hours. (Once the granite is made it may be used as needed for up to one week, keep covered with plastic wrap.

To serve – fill a medium glass ½ full of frozen coffee granite, drizzle 1 teaspoon sweetened condensed milk over ice, then fill the glass with the cold refrigerated coffee. Top with milk as desired and serve.

Perk 2 recipe – boosting brain power:

Coffee Steaks Under The Influence Recipe

Ingredients

12 ounces heavy beer (I used Yuengling Black And Tan)

1/4 cup Worcestershire sauce

1 tablespoon Crystal Hot Sauce

3 boneless strip steaks (1 1/2 to 2 pounds), trimmed of fat

3 tablespoons fine ground dark roast coffee

1 tablespoon pure chile powder

1 teaspoon ground cumin

1 teaspoon sugar

1/2 teaspoon cayenne, or more to taste

1 teaspoon salt

1/2 teaspoon ground black pepper

1 tablespoon of vegetable oil

 

Directions:

The night before, mix the beer, Worcestershire sauce and crystal hot sauce in a large freezer sipper lock bag, add the steaks and seal it shut and refrigerate overnight.

The next day, mix the other ingredients in a bowl. Take the steaks out of the marinade, discarding the marinade. Pat the steaks dry with paper towels damp with olive oil. Coat steaks with the spicy mix, rubbing into the steaks.

Pre-heat the grill to hot. Grill the steaks until they have a dark crust about 2 minutes per side for medium rare (depending on the thickness)

Let meat rest for 5 minutes before serving.

 

Perk 3 recipe – Keeps me SLIM (now this one you have to repeat after each bite, keeps me slim)

Cappuccino Trifle

Ingredients

Cake:

1 cup non-self-rising cake flour

1 teaspoon kosher salt

12 large egg whites (at room temperature)

1 1/2 teaspoons cream of tartar

1 cup granulated sugar

Zest of 1 lemon

2 tablespoons finely crushed coffee beans

 

Trifle:

2 pounds hulled strawberries

6 tablespoons granulated sugar, divided

2 tablespoons espresso powder combined with 1/2 cup boiling water

2 (8-ounce) blocks 1/3 less fat cream cheese (at room temperature)

1 cup powdered sugar, sifted

2 teaspoons espresso powder

1 teaspoon pure vanilla extract

1 cup fat-free sour cream

1/2 cup plus 2 tablespoons pasteurized egg whites (at room temperature)

1/3 cup unsweetened cocoa powder, sifted

 

Directions

Heat oven to 350° with a rack in the lower third. Sift the flour and salt twice; set aside.

 

To make cake: In a bowl, beat the egg whites with an electric mixer at low speed until foamy (about 2 minutes). Add cream of tartar; beat at medium-high until fluffy and soft peaks form. Gradually add sugar, beating until eggs form a peak when beater is lifted out. Transfer egg whites to a large bowl; sift 1/3 of the flour mixture over the whites. Fold in, using a rubber spatula, scraping up from the bottom of the bowl. Continue to sift and fold in the flour mixture in batches; fold in lemon zest and crushed coffee beans. Transfer mixture to a dry, ungreased 10-inch tube pan. Run a knife through the mixture to remove air bubbles. Bake until top is just golden and a small knife inserted into the cake comes out clean (about 45 minutes). Invert the pan upside down to cool.

 

Run a knife around the edges and the middle of the pan; remove cake. Cut cake horizontally into thirds; set aside.

 

Cut 1/2 of the strawberries into thirds or halves, depending on their size. Transfer to a medium bowl and sprinkle with 1 tablespoon granulated sugar; toss and reserve. Chop the remaining strawberries into medium pieces; transfer to a second bowl, then sprinkle with 2 tablespoons granulated sugar and 1 tablespoon of the espresso powder mixture. Toss and reserve.

 

To make espresso cream: Beat cream cheese with an electric mixer on medium speed (preferably with paddle attachment) until smooth. Beat in powdered sugar at low speed, adding espresso powder and vanilla. Transfer cream cheese mixture to a medium bowl; stir in sour cream by hand. Reserve espresso cream at room temperature.

 

In a clean bowl, beat the egg whites on low until foamy (about 2 minutes). Increase speed to medium-high, and gradually add the remaining 3 tablespoons granulated sugar. Beat until egg whites are shiny and hold stiff peaks; reserve.

 

To assemble: Arrange 1/3 of the cut cake in the bottom of a large glass serving dish. Brush the cake well with the espresso powder mixture. Spread 1/3 of the espresso cream over the cake followed by 1/2 of the egg white mixture. Cover with 1/3 of the chopped strawberries and their liquid and 1/3 of the sliced strawberries; dust lightly with cocoa powder. Repeat with a second layer. For top layer, brush final cake layer with remaining espresso powder mixture, and top with remaining espresso cream mixture, chopped and sliced strawberries, and remaining liquid; dust with cocoa powder. (Trifle may be served right away or covered with plastic wrap and refrigerated, up to 6 hours.)

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Balsamic Chocolate Cake otherwise known as Guilt Free Chocolate Cake

By Chef Lippe

One bite of this cake and you will be hooked! The cake is rich and moist and the Balsamic vinegar pairs up nicely with the chocolate. I used grapeseed oil which has almost no flavor of its own, is high in vitamin E, C and Omega 6. It also contains a natural chlorophyll; a lot of people say to me “why is chlorophyll good?” and the answer is that it helps to eliminate body odors. If you know someone who has smelly feet just have them take alfalfa pills from your local vitamin shop and it will help if not totally eliminate the smell. Grapeseed oil also helps to raise the good cholesterol (HDL).

Now ladies if you were paying attention I have just given you 5 reasons to feel guilt free about eating this wonderful chocolate cake! Maybe I should change the name to: Guilt Free Chocolate Cake.

Balsamic Chocolate Cake otherwise known as Guilt Free Chocolate Cake

Ingredients:

2 cups water

2 Tablespoons Balsamic vinegar

½ cup Grapeseed Oil

1 Tablespoon vanilla

3 cups flour

2 cups sugar

2/3 cup unsweetened powdered chocolate

2 teaspoons baking soda

1 teaspoon salt

Directions

Sift dry ingredients together.

Blend wet ingredients.

Slowly blend the wet and dry together

Bake 1 hour at 350 F

Let cool and serve with Strawberry Whipped Cream (below)

Fresh Strawberry Whipped Cream

Ingredients:

1 1/2 cups strawberries, plus more for garnish

1/3 cup sugar

2 Tablespoons balsamic vinegar

1 vanilla bean, split lengthwise and seeds scraped

2 1/4 cups heavy cream, divided

12 ounces high quality, bittersweet chocolate

2 Tablespoons powdered sugar

Place strawberries, sugar, balsamic vinegar, vanilla bean seeds and pod into a small saucepan. Simmer over low heat until the strawberries break down and the mixture becomes thick and syrupy. Remove from heat and set aside to cool completely.

Finely chop the chocolate and place in a medium bowl. In a small saucepan, warm 1 cup of the heavy cream until steam starts rising from it. Pour the warm cream over the chopped chocolate and stir until smooth and shiny. Set aside.

In a medium bowl, whip the remaining 1 1/4 cups heavy cream until soft peaks begin to form. Sprinkle in the powdered sugar and continue beating until medium stiff peaks form. Gently fold in the cooled strawberry syrup.

Top cake with desired amount of strawberry whipped cream.

Spoon the chocolate on the top, gently spread it to the edge of the cake so that some falls down the sides. Top with fresh-cut strawberries. Allow the chocolate to set. Keep refrigerated but allow the cake to come to room temperature before serving.

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Cornmeal Cake with Strawberry Balsamic Syrup

Cornmeal Cake with Strawberry Balsamic Syrup

By Chef Lippe

Strawberries have been on sale for a while now and the other day they were buy one pound and get one free at the grocery store and they looked good.  Once I got them home I remembered why I love the Farmers Market!  The strawberries were big, bright red but so sour and did not taste like farm fresh strawberries!  The only thing I could think of doing with them was to cook them with Balsamic syrup.

This cake is full of texture and golden summer flavor (sometimes I even add a little of our left over corn to the batter).  The strawberries are first bathed in a little sugar to produce some juices that will turn into pockets of rich fruit.

It’s important to have butter and eggs at room temperature for the butter and sugar to aerate properly and the fats to emulsify. One way to quickly take the chill off of eggs is to place them in a bowl of hot water for a few minutes while you gather and measure out your ingredients.

The sugar level for the fruit will depend on the tartness of your strawberries. Add more to taste if you desire. Same for the balsamic syrup.

When placing small pockets of strawberries into the cake batter, drain most of the juice off so the strawberries are still moist but the cake batter doesn’t become soupy.

FOR THE CAKE:

1/2 cup fine yellow cornmeal

1/2 cup cake flour

1 tablespoon minced fresh rosemary leaves

1 teaspoon baking powder

1/4 teaspoon salt

1 stick unsalted butter, softened

1/2 teaspoon vanilla extract

1 1/4 cups powdered sugar

4 large egg yolks

2 large eggs

1/2 cup sour cream

DIRECTIONS

Preheat the oven to 350 degrees F.

Butter and flour an 8-inch round cake pan.

In a medium bowl, whisk together the cornmeal, cake flour, minced rosemary, baking powder, and salt.

Using a mixer, on low speed beat the butter and vanilla together until combined. Slowly add the powdered sugar. Once the sugar is incorporated increase the speed to high and beat until fluffy, about 3 minutes. Add the egg yolks and eggs, 1 at a time. Reduce the speed to medium and add the sour cream. On low speed add the dry ingredients just until incorporated.

Pour the batter into the prepared cake pan and smooth the surface with a spoon.  Take some of the strawberries that have been soaking in the Balsamic Syrup and press them into the cake batter at random spaces.

Bake in the lower third of the oven until the cake is golden and pulls away from the sides of the pan, about 35 minutes. Transfer the pan to a wire rack and let cool. Transfer the cake from the pan to a serving plate.

FOR THE BALSAMIC SYRUP:

 

1/2 cup sugar (or more to taste)

1/4 cup balsamic vinegar dissolved in a 1/4 cup of water

Small sprig fresh rosemary

Place the sugar, balsamic vinegar, strawberries (chopped) and rosemary in a small sauce pan. Bring to a boil and simmer until the sugar is dissolved, about 5 minutes. Discard the rosemary sprig and let the syrup cool.

To serve, place a slice of cake on a serving plate; spoon some syrup around the plate.

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Filed under Chef Lippe, cornmeal, Food, recipes, strawberries