Toffee Coffee Caramel Pots de Crème

This Mother’s Day, create a decadent dessert that Mom will love. This rich and creamy finale will add a special touch to a celebratory meal.

• 4 tsp (20 mL) instant espresso granules
• Pinch salt
• ¾ cup (175 mL) hot water
• 1 bottle (400 mL) Dairyland Toffee Caramel Creama
• 3 tbsp (45 mL) cornstarch
• 1 tbsp (15 mL) cold butter
• lightly sweetened whipped cream (optional)
• chocolate covered coffee beans (optional)
• toffee bits (optional)

Stir the espresso with the salt in a large heavy saucepan; whisk in water until coffee is dissolved. Whisk Creama with cornstarch until smooth. Add the Creama mixture to the coffee mixture. Set saucepan over medium heat.

Cook, stirring constantly, for 8 to 10 minutes or until mixture comes to a boil and is glossy and thickened. Remove from the heat and stir in the butter.

Divide between eight espresso cups or small dessert dishes. Cover with plastic wrap and cool to room temperature. Chill for up to 2 days. Just before serving, garnish with whipped cream, coffee beans and toffee bits (if using).

Makes 8 servings.

More recipes can be found online at www.dairyland.ca/ProductFamily_Creama.aspx.

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Add fresh flavor to your spring menus by incorporating an unusual ingredient like coffee into your snacks and drinks. This added detail will make your party elegant and memorable for all attendees.

“I like my party menus to be simple and enjoyable, which is why I keep Starbucks VIA Ready Brew on hand for a new twist on my favorite drinks and snacks,” says Mindy Weiss, celebrity wedding planner and party enthusiast. “Coffee adds a unique flavor to tried-and-true party foods, and the convenience of Starbucks VIA allows me to enjoy my parties with my guests.”

So get creative as you plan your next in-home soiree, or try one of these delicious recipes to add a little zing to your next get-together. And don’t forget to visit Starbucks.com/VIA for recipe ideas for cupcakes to milk shakes to party mix.

Double Chocolate Cookies

Ingredients:
3/4 cup bittersweet chocolate, chopped
2 packets Starbucks VIA (R)
1 1/4 cups flour
1/2 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1/4 cup sugar
1/3 cup packed brown sugar
1 teaspoon vanilla extract
1 egg
1 1/2 cups chocolate chips

Directions:
Melt chocolate in a double-boiler over barely simmering water. Stir in the coffee. Combine flour, cocoa, baking soda and salt in a bowl. In a separate bowl, cream butter and sugars together until light and fluffy. Add the melted chocolate to the butter mixture and stir well. Add vanilla and egg to the chocolate mixture. Stir in the dry ingredients. Fold in chocolate chips. Divide dough into 36 balls and place on a cookie sheet, but don’t flatten. Bake at 325 F for about eight minutes. Let cookies cool on the baking sheet for five minutes. Transfer to a cooling rack.

And the perfect drink to serve with these cookies is a glass of milk. But spice up your milk drink with this popular recipe from Spain and Mexico.

Horchata

Ingredients:
1 cup long-grain white rice
2 cups water
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 cup sugar
2 packets Starbucks VIA
2 1/2 cups milk
1/2 teaspoon zest of an orange

Directions:
Soak the rice in the water for a minimum of one hour. (Overnight works as well.) Mix rice, soaking water, vanilla, cinnamon, sugar and coffee in a blender for two minutes. Strain into a pitcher and add milk. Chill completely (overnight is fine). When ready to serve, pour the mixture into a serving pitcher leaving the sediment behind. Stir in orange zest.

Try this recipe for a new twist on a coffee drink. It is popular in both Spain and Thailand.

Bombon

Ingredients:
4 tablespoons sweetened condensed milk
1 cup hot water
1 packet Starbucks VIA

Directions:
Carefully spoon two tablespoons of the condensed milk into the bottom of two glasses. Stir the coffee together with the hot water to dissolve. Carefully pour the coffee mixture into both glasses.

And if you’re looking for something very unique, try a non-alcoholic version of sangria.

Breakfast Sangria

Ingredients:
1/4 cup sugar
3 cups cranberry juice
1 cup orange juice
1 cup blueberries
1 1/2 cups strawberries quartered
1 orange with zest removed and sliced into 1/4 inch wheels
2 packets Starbucks VIA
1 cup soda water

Directions:
Combine sugar, juices and fruit in a pitcher. Stir to dissolve sugar. Let chill for several hours. Before serving, dissolve coffee with a tablespoon of hot water in a large glass. Add a cup of the juice mixture and stir to fully combine. Add this coffee mixture back into the sangria pitcher and stir to combine. Right before serving, mix in the soda water. Combine the zest with an equal amount of sugar. Dip moistened rims of tall glasses into the orange-sugar mixture for a sparkling visual and flavor. Fill the glasses with sangria mixture.

Courtesy of ARAcontent

Anthony Carroll, green coffee expert for Starbucks, suggests entertaining at home with coffee.

“Served hot or cold, coffee is the perfect beverage for so many occasions,” Carroll says. “During the summer, nothing beats iced coffee.”

While many coffees taste great chilled, Carroll recommends high-quality specialty coffees like Kenya or African Kitamu from Starbucks. Both coffees make a wonderful option for serving cold because hints of citrus and floral notes become more pronounced when iced, and pair beautifully with favorite summertime treats.

African coffees are especially good over ice, with crisp, caramel notes that pair perfectly with fresh berries or a moist lemon pound cake.

After selecting your favorite coffee, brewing the perfect cup of iced coffee at home for guests is easy. To experience the complex flavors of the coffee, Carroll offers these simple steps to brew iced coffee to perfection at home:

* Brew coffee double strength, using one cup (2.5 ounces) of ground coffee to three cups of filtered water (24 ounces), in a coffee press to allow the coffee’s complex flavors to shine through.

* After brewing is complete, pour the coffee into a large pitcher, adding three cups of ice and let it cool.

* Serve the coffee in a tall glass over ice and sweeten to taste.

With Starbucks VIA Ready Brew, no coffee drinker will ever be without a great cup of iced coffee — simply brew it in cold water and ice. A perfected micro-grinding process preserves the naturally roasted flavors and produces the rich aroma and flavor of iced brewed Starbucks coffee.

“From the classic Iced Caffe Latte to the refreshing and simple Iced Caffe Americano, iced coffee beverages are easy to prepare and can be paired with delectable foods to match all occasions,” Carroll says. “Made with freshly brewed coffee, these thirst-quenching chilled beverages will ensure that you and your guests are kept cool in the summer heat.”

To put a twist on iced coffee, try serving one of these iced coffee beverages at your next summer get together.

Cafe con Leche
Coffee with milk, the perfect combination.
Makes four Servings

Ingredients:
1 cup (2.5 ounces) Kenya or Africa Kitamu ground coffee
3 cups (24 fluid ounces/710 milliliter) filtered water
1 cup (eight fluid ounce/236 milliliter) cold milk
Classic syrup

Directions:

Brew the coffee double strength using one cup of ground coffee to three cups of water. After brewing is complete, pour the coffee into a pitcher or carafe. Add three cups of ice to the pitcher and let cool. Fill four tall glasses halfway with ice. Pour 1/2 cup (four ounces) iced coffee over ice. Add 1/4 cup (2 fluid ounces/59 milliliters) cold milk to each glass. Sweeten to taste with classic syrup.

Citrus Iced Coffee
Tangy, tasty and tantalizing — a perfect afternoon drink.
Makes four servings

Ingredients:

1 cup (2.5 ounces) Kenya or African Kitamu ground coffee
3 cups (24 fluid ounces/710 milliliter) filtered water
1 orange sliced into thin wedges
1 lime sliced into thin wedges
Classic syrup

Directions:

Brew coffee double strength, using one cup of ground coffee to three cups of water. After brewing is complete, pour coffee into a pitcher or carafe. Add orange and lime wedges (put aside enough lime wedges to garnish glasses). Add three cups of ice to the pitcher and let cool. Serve in a tall glass filled halfway with ice and garnish with lime wedge. Sweeten to taste with classic syrup.

For more iced coffee ideas and recipes, visit www.starbucks.com.

Courtesy of ARAcontent

Mocha Coffee

Ingredients

• 14 oz (one can) of evaporated milk
• 2 cups of strong coffee
• 1 cup of hot water
• ½ cup of pure cocoa powder
• ½ cup of sugar.

Instructions for Mocha Coffee

1. In a suitably sized saucepan, mix together the cocoa powder and sugar.
2. Add the hot water and whisk lightly until smooth.
3. Heat gently for 2 minutes until the mixture turns thick, stirring constantly.
4. Add the evaporated milk and the coffee.
5. Heat to just boiling, beat, then serve as desired

-Katya Coen

Coffee Punch

Ingredients

• 2 quarts of vanilla ice cream, softened.
• 2 quarts of strong brewed coffee, cooled.
• 2 cups of milk
• 2 cups of whipping cream, whipped.
• ½ cup of sugar.
• 1 tablespoon of vanilla extract
• Ground nutmeg.

Instructions for Coffee Punch:

1. Combine the coffee, milk, sugar, and vanilla; stir thoroughly. Chill.
2. Place the vanilla ice cream in a large punch bowl.
3. Pour the coffee mixture over top of the ice cream, stirring gently.
4. Top with whipped cream, sprinkle with nutmeg, and then serve.

-Katya Coen

Photo by Tomáš Schmidl

Apricot Iced Coffee

Ingredients

• ¾ cup chilled coffee
• ½ cup cup chilled apricot juice
• ½ pt softened vanilla ice cream.
• ½ cup of fresh apricots.

Instructions for Apricot Iced Coffee:

1. Mix the coffee, milk and apricot nectar together in a bowl.
2. Add the softened ice cream and beat until smooth.
3. Blend fresh apricots in a blender until smooth. Pour the apricot mixture into a coffee glass and top with the coffee mixture.

-Katya Coen

(ARA) – Winter is here and nothing says comfort like coming in the door and smelling a delicious and nutritious dinner just a moment away.

Crockpots, the wonderful invention of the late 1970s, make all that possible. First introduced by Rival under the trademarked name Crock-Pot, they are a busy family’s lifeline. Put the ingredients in the crock the night before, stick it in the fridge, turn it on before you leave for work, and by the time you walk in the door at night, it’s done. Crockpot’s insulator properties keep the cooking temperature even so it doesn’t require constant attention.

Many professional chefs are big fans of crockpots. Chef Ken Goodman, department chair for Culinary Arts at The Art Institute of New York City says “Nothing beats the crockpot for convenience, and with its slow, gentle cooking action, you can get beautiful, braised meats just loaded with flavor.”

Among his favorite crockpot recipes is Crockpot Coffee Bean Pot Roast. “Add your leftover fresh brewed morning coffee to the meat, vegetables and tomatoes, cook for 8 to 10 hours and you’ll have an absolutely delicious meal waiting for you when you get home,” says Chef Goodman. For something slightly more exotic, but just as easy, Chef Goodman likes a simple Crockpot Lamb Stew. “It’s all about the slow cooking, and giving the meat and vegetables time to release all their flavors,” he adds.

At the Art Institute of Pittsburgh, Chef Odette Smith Ransome extols the virtues of crockpot cooking to her students. “Many of my students cook for their whole families, even though they are full-time students,” she says. “I encourage them to use crockpots and experiment with different kinds of spices and vegetables” adds Chef Smith Ransome.

Chef Smith Ransome’s crockpot cooking tips include:

* Only fill the crockpot 3/4 full with liquid to avoid spill over when the food comes to a full boil. This is especially important if you won’t be home when the crockpot is on.

* A hot cooking trend now in restaurants is slow cooking and comfort foods. This is the bread and butter of the crockpot cooking approach. Pretty much whatever Grandma did can be done in a crockpot. Try some of her recipes and see for yourself.

* When seasoning dishes for a crockpot, make sure to taste and season at the end of the cooking cycle as well. Spices can lose their strength as they cook.

Chances are you already have a crockpot sitting in your basement. If you haven’t tried it recently, dust it off, add some ingredients and turn it on. The end-product will be better tasting, better for you, and more satisfying than take-out or pizza any night of the week.

Recipes Courtesy of Chef Ken Goodman
The Art Institute of New York City

Crockpot Coffee Beef Pot Roast

Serves 4 to 6

2 to 3 pounds beef shoulder or boneless chuck roast
6 each carrots — peeled & diced
1 pound red skin potatoes, diced
8 ounces whole peeled canned tomatoes with juice, crush with your hands
8 ounces freshly brewed black coffee
8 ounces water
Kosher salt and freshly ground black pepper, to taste

Step 1
Trim exterior fat from beef and season with salt and pepper.
Place carrots and potatoes in the bottom of your crock pot.

Step 2
Place the beef on top of the vegetables and add remaining ingredients.

Step 3
Cover and cook on low for eight to 10 hours or until tender.
Remove the beef and let it rest for 15 minutes before slicing.
If desired, thicken the broth by whisking together 6 ounces of flour with 6 ounces of water to a smooth paste and then slowly whisk it into the hot liquid.

Crockpot Lamb Stew

Serves 6 to 8

4 pounds lamb shoulder, trimmed and cut into 2-inch pieces
8 each cloves of garlic, peeled and minced
2 tablespoons fresh rosemary, chopped fine
1 cup good quality dry white wine
2 tablespoons good olive oil
1 large white onion, peeled and diced
Kosher salt and freshly ground black pepper
2 roasted red bell peppers, cut into 1/2 inch strips
1 large ripe tomato, peeled, seeded and diced
3 tablespoons flat parsley, chopped fine
1 bay leaf
1/2 cup dry, full-bodied red wine
1/2 cup chicken broth or chicken stock

Step 1
Combine the lamb, half of the garlic cloves, rosemary and white wine in a medium bowl. Let marinate for six hours or even overnight in the refrigerator. Drain the meat and pat dry with paper towels (discard the marinade).

Step 2
Heat olive oil in a large, heavy-bottomed pan over medium-high heat.
Working in batches, brown the meat on all sides, about 10 minutes per batch. Return all meat to the pot and add the onions, the rest of the garlic and salt and pepper to taste.

Cook, scraping browned bits stuck to the bottom of the pot with a wooden spoon, until the onions are soft, about five minutes. Stir in paprika, roasted peppers, tomatoes, bay leaf, chicken stock and red wine. Bring to a boil, reduce heat to medium, and simmer until juices in pot reduce and thicken slightly, about 10-15 minutes.

Step 3
Transfer the stew into a crockpot set to medium low heat. Cover and simmer, stirring occasionally, until meat is very tender, two to two and a half hours. Add parsley, adjust seasonings and serve.

This stew is great over rice or along side mashed potatoes.

For more recipes visit The Art Institutes Web site at www.artinstitutes.edu/nz.

The Art Institutes (www.artinstitutes.edu) with 31 educational institutions located throughout North America, provide an important source of design, media arts, fashion and culinary arts professionals.

Courtesy of ARA Content