Mary Vard - Top 100 Coffee Recipes

Frederick Fell Publishers, Inc
2131 Hollywood Blvd., Suite 305
Hollywood, Fl 33020

Copyright 2009 by Mary Ward. All rights reserved.

All rights reserved, including the right to reproduce this book or portions thereof in any form whatsoever. For information address to Frederick Fell Subsidiary Rights Department, 2131 Hollywood Boulevard, Suite 305, Hollywood, Florida 33020.

For information about special discounts for bulk purchases, please contact Frederick Fell Special Sales at .

Prop/food stylist: Mary Ward
Graphic Design: Elena Solis
Photographer: Barney Taxel
Introduction: Tomothy J. Castle

Manufactured in the United States of America

10 9 8 7 6 5 4 3 2 1

Library of Congress Cataloging-in-Publication Data
Ward, Mary, 1940
Top 100 coffee recipes / by Mary Ward.
p. cm.
Includes bibliographical references and index.
ISBN 978-0-88391-163-1 (paprback : alk. paper)
1. Coffee brewing. 2. Cookery (Coffee) 3. Coffee. I. Title. II. Title:
Top one hundred coffee recipes.
TX817.C6W8723 2009
641.877dc22

2009024101

ISBN 13: 978-0-883-91163-1

eISBN: 978-0-883-91223-2

Table of Contents

CHAPTER 1 And Then There Was Coffee
CHAPTER 2 Brewing and Serving the Perfect Cup of Coffee
CHAPTER 3 Hot Coffees
CHAPTER 4 Iced Coffees
CHAPTER 5 Espresso and Cappuccino
CHAPTER 6 Coffee with Spirits
CHAPTER 7 Coffee Break Recipes

T his book is dedicated to all those wonderful people with whom Ive shared a cup.

A big thanks to San Francisco Examiner Food Editor, Jim Woods, who suggested I write this book.

Without the help of Donna Jean Morris, Barney Taxel, Vicki Heil, Donald Lessne, Brian Feinblum, Ted Lingle, Mike Carouso, and Tim Castle, this book would never have happened.

Mary Ward

Gentlemans Coffee Snack

Coffee and a bagel sure to refresh, revitalize and rekindle.

Enamel tin cup from The Wilderness Shop, Cleveland, Ohio; wire glasses courtesy of Barney Taxels Prop Room; antique books courtesy of Mary Ward; blue ceramic and white plate from Pier 1 Imports; brass plate from Antiques in the Bank, Cleveland, Ohio; pipe courtesy of Tinder Box, Cleveland, Ohio.

Mocha Mugs, page 64

Quick and Easy Herb Crusted Bagel: in a small skillet, saute 2 tablespoons butter with 1 tablespoon finely chopped onion and 1 tablespoon freshly chopped parsley. When onion has browned slightly, place whole bagel (fresh or day old) into the skillet. Coat all sides of bagel, sauteing until it is crusty. Repeat with any remaining bagels. Cool, slice, toast and serve with additional pat of butter.

T his book is a celebration of the flavor of coffee. It joyously explores hundreds of possibilities for hot and cold coffee drinks, simple and complex, sweet and sophisticated. The authors expertise in blending flavors and aromas into delicious combinations inspires confident experimentation by the reader as well.

a s beverages go, coffee is pretty new stuff. Coffee, in the form we know it, has been drunk for only a little under six centuries. Tea, by contrast, goes back a few thousand years, and wine may well be close to five-thousand years old. Once discovered though, coffee spread quickly, and today it is just beginning to challenge tea as the most popular beverage in several far-cast nations.

I t makes sense then that people are still exploring the taste of coffee and how it gets along with other flavors. There may be rules about which wine to drink with which food but, so far, there are no rules about what to do with coffee. In fact, the tradition of flavoring coffee, or sweetening it, or mixing it with other beverages goes back to the first time coffee was drunk in the Middle East and Europe.

T o this day, throughout much of the Middle East, coffee is served flavored with cardamom. In Vienna, coffees first stop in Europe, shopkeepers served complex coffee drinks which included steamed milk, whipped cream, cinnamon, vanilla, and chocolate.

P robably the one thing most responsible for coffees popularity is its gregarious nature: its boisterous flavor and aroma. There arent a lot of flavors that coffee doesnt get along with. The recipe for Icy Java Mint, for example, is a surprising combination and a delicious drink.

T oday, in the United States, coffee is undergoing a renaissance; Americans are rediscovering what a really good cup of coffee is and learning the importance of freshly roasted quality beans and proper storage and brewing. So intense is this resurgence that it has been predicted that by 1994, over one-third of the dollars spent on coffee in the U.S. will be on specialty coffee bought in the whole bean form. Of these sales, it has been predicted that over half will be flavored coffees, such as almon and chocolate raspberry.

a mong coffee experts, there are purists who would argue that coffee should be drunk hot, black and unsweetened. Mary Ward, though, loves coffee too much to let it lead such a grim existence. Through her many years of experience in teaching consumers and retailers how to brew the best cup of coffee possible, she has learned that coffee can blend successfully with hundreds of flavors and surprising ingredients. A surprise to me was Cafe au Vin, a recipe which dares to blend a port wine with strong French Roast coffee. It reminded me that the original Arabic word for coffee was, in fact, the same word for wine: Qahwah. Cafe au Vin brings out the fruity complexity of the coffee, and the coffee adds a fullbodied yet silken texture to this amazing taste experience.