..Hum-Drum Daily Coffee routine..

coffee.
COOOOOOOOOOOFFFFFFFFFEEEEEEEEEEEEEE.
Coffee.
On any given day I can go to my trusty facebook, and know that at least three of my friends have posted that they either need, want, or are getting a coffee. You have an endless amount of options of just cafe's to choose from. Starbucks, Peets, Caribou, Kaladis (if your in Alaska), and countless smaller shops. As well as endless amount of ways to have your coffee prepared. Coffee is endlessly versatile, ever tried a facial scrub? The caffeine not only stimulates blood flow, BUT the granules actually act as an exfoliant. Beautiful. Have dark hair?? Run some ( slightly cooled!) very strong coffee through your hair, it will give your hair some vibrancy, and shine. I have decided that the subject of coffee is a more than appropriate start to my blog, considering 79% of the American public begin their day consuming it. According to our friends over at the trusty wikipedia coffee can lower your chances of Alzheimer's, dementia, and even decreases a man's chance of having gout in his lifetime. But it goes without saying it is faux pas for a pregnant woman to consume coffee and I am sure that we all have evil eyed a pregnant woman drinking coffee, but how many of us know why?? Coffee can cause an iron deficiency in unborn and very young infants (assuming the infants mother is eating an awful array of foods which are not whatsoever nutritious), and cholesterol levels can be heightened. BUT we must recognize that this can be avoided by drinking coffee responsibly. Like alcohol, we have to watch our intake, on your fourth cup of the day?? Ditch your mug and grab a water bottle, not only will this make you appreciate your daily coffee, but it will help you stay hydrated, alert, and helps avoid that oh so awful caffeine crash. ..Becoming bored with your daily java? Try a French Press? Done it? Try Turkish Coffee

Turkish Coffee

You will need:
-Small pot
-Turkish ground coffee ( as fine as you can get it, you can request at any coffee shop)
-Sugar (Traditional, however- optional)

*Take your Turkish ground coffee and measure out 2 Tablespoons for each 8 oz. of water
--Remember that this type of preparation is EXTREMELY strong, think about how much you are going to consume--
*Combine grounds and cold water in small pot and bring to boil over stove. Cut the heat, add sugar if desired. Bring back to heat and boil once more.
*Immediately portion Turkish coffee, let rest for a minute.
--Keep in mind that the grounds are circulating in your cup, drink your coffee SLOWLY and enjoy with others, try to distinguish flavors, and where it is hitting you on your palate.

Want to try something a little more solid?? I developed this recipe off a play of caramel candies with an espresso ganache. It's extremely easy and you feel like a confectionery genius when serving. Oh--it's a perfect accompaniment to Turkish coffee, or any coffee for that matter! Read the WHOLE recipe before beginning! Always read every recipe before attempting, so you know what your in for!

Caramel Espresso Tart
-Tart Pan ( 13 x 5 )
- 375 DEGREE OVEN

Pastry dough-

1 1/4 c. All purpose flour
1/3 c. Confectionery Sugar
1/2 teaspoon salt
1/2 c. COLD COLD COLD COLD ( BASICALLY FROZEN) cubed butter (COLD COLD COLD)
1 Tablespoon Ice water
--Combine Flour, Sugar, salt and COLD cubed butter in bowl. If you are so fortunate and have a kitchen aid mixer use your paddle and 'sand' ingredients until dough resembles peas. If you are an unfortunate soul such as myself, a hand blender, or even a pastry blender will get the job done, it will just take longer. Once you reach the pea stage add ice water until the dough comes together, you may need to add more or less depending, so don't be alarmed if you have used your tablespoon and your dough is dry, just grab a little more. Ball up your dough and pop it in the freezer for 20 minutes- half an hour. After your dough has rested, grab it out of the freezer and roll it to about 1/8 inch thick and cover your tart pan, puncture the bottom and sides with a fork, and back it for about 30 minutes. It should be golden brown and smell amazing. While it is cooling, work on the filling and ganache-

Caramel filling-

3/4 c. Granulated sugar
1/4 c. Water
1/3 C. Heavy whipping cream
2 Tablespoon Butter
1 teaspoon Apple cider vinegar or champagne vinegar
pinch of salt
2/3 c. chopped nuts (hazelnuts, almonds, walnuts) OPTIONAL

--Combine sugar and water in saucepan over low/medium heat. Warm butter and milk on the side and add vinegar and salt. When sugar has reduced down and begins to turn a beautiful golden amber and milk mixture and whisk constantly, take off heat and add nuts if you want. Pour into tart shell right away!!! Let this cool COMPLETELY before you add ganache, or it will be a hot mess... I'm talking at least half an hour in a cool window, or an hour in a warm kitchen. Then make ganache:

Ganache-

1/3 c. heavy cream
1 1/2 t. espresso powder
4 oz. High quality chocolate ( valhorna, Callebaut, cocoa barry, etc..)
1 Tablespoon Butter
1 Tablespoon Cocoa nibs

--Combine Heavy cream and espresso on stove, bring to simmer and let steep with lid on for 5 minutes. Strain out coffee grounds, and heat cream once more. Pour over chocolate in mixing bowl and whisk together slowly. Add butter and whisk until combined. Pour onto caramel in tart, and garnish with Cocoa nibs. Let cool. Can be served immediately, or frozen! This is a dessert that is perfect to make ahead of time, portion, and freeze.

This is Definetly not the end of the versatility of this great product, check back occasionally to see what else I have in store!!!