Recipe for Tiramisu Coffee 2004 signature drink of the year in Italy

Tiramisu  Coffee

2 ½ cup marsala syrup (or Sherry)	2 egg yolks
1 cup sugar	4 ounces mascarpone cheese
1 teaspoon confectioners sugar	2 tablespoon whole milk
4 tablespoons finely ground coffee (30 g)	1 ounce grated dark chocolate

Recipe for Marsala syrup:

• Mix one cup sugar and marsala in a saucepan and at medium heat, boil it. Thereafter lower the heat to simmer for about 40 minutes, until all the alcohol and most of the liquid has evaporated and what remains is thick syrup. Remove from heat and let it cool.
• Mix the egg yolks, confectioners sugar, and 2 tablespoons of marsala syrup in a bowl  and beat it with a egg beater to make it fluffy.
• Add whole milk to mascarpone.
• Add the diluted mascarpone mixture to the egg mixture and continue whisking until fluffy. Transfer the mixture to a pitcher.
• Make about 4 cups of espresso coffee
• Pour the coffee in 4 martini glasses.
• Gently pour mascarpone and egg mixture into each of the martin glass equally.
• Garnish with grated chocolate.

The Tiramisu coffee recipeis developed by Tim Wendelboe and Morten Wennersgaard of Norwegian Barista. In2004 World Barista championship, this drink was honored as WBC signature drinkof the year.

Maharajah Coffee for diabetic patients

Maharajah Coffee :

2 cups coffee    1/2 tablespoon sweet and low
½ cup brandy    1/10 chilled champagne

•    Mix coffee, sweet and low and brandy in a large pitcher and chill.
•    Pour the champagne in a bowl and mix the chilled coffee mixture
•    Serve in Champagne flutes

Recipe for Tiramisu cake

Ingredients:
5 large eggs 1 cup black coffee
1 3/8 cup superfine sugar 4 tablespoons brandy
1 cup all purpose flour 1 tablespoon unsweetened cocoa
2 cups mascarpone cream cheese 1 ¼ cup whipping cream lightly whipped
5 drops of vanilla extract chocolate dust for decoration

• Preheat oven to 400°F (200°C).
• Grease and arrange 2 (13 X 9 inches) jelly roll pans with parchment paper
• Mix eggs and ¾ cup sugar and Whisk for 5 minutes until Pale, thick and creamy.
• Sift the flour and add 2 tablespoons of hot water.
• Fold in with a spatula and divide the batter between 2 pans
• Bake for 20 minutes until golden and firm. Let it cool for about 10 minutes.
• Grease an 8 inch round spring form cake pan.
• Mix the cheese, vanilla and remaining sugar. Cover it and refrigerate it.
• Mix the coffee and brandy and set it aside
• Using the cake pan as a stencil, cut out 1 whole circle and 2 half circles from each sponge
• Place the full circle sponge in the bottom of the pan.
• Spread 1/3 of the coffee and brandy mixture on it.
• Spread ½ of the cheese mixture also on it.
• Place the 2 half circle on top and spread the ½ of the balance coffee and the remaining cheese mixture                on it.
• Top with the remaining sponge circle and spread over the remaining coffee.
• Cover and refrigerate for about 2 hours.
• Remove from the pan.
• Dust with cocoa and decorate with whipped cream and chocolate dust.

Recipe for Chocolate Macarons

Recipe for Chocolate Macarons

Ingredients:

Ganache
4 oz dark chocolate around 70% cocoa finely chopped
Half cup heavy cream

Macarons
1.1/3 cup powdered sugar (around 150 grams)
1 cup almonds
½ cup natural cocoa powder (about 45 gms)
3 egg whites
¾ cup granulated sugar (about 150 grams)
¼ cup water
Making Ganache:
•    Transfer the chocolate in medium bowl.
•    Put the cream in a saucepan and heat it till it bubbles around the edges (around 180°F, 82°C)
•    Pour the hot cream over the chocolate and mix it until the chocolate melts.
•    Transfer the mixture to a blender or food processor and blend it until smooth. Alternatively, heat some water in a metal bowl until the water simmers. Transfer the mixture and whisk it until smooth.
•    Set aside the shiny ganache and let it cool for about 2 hours at room temperature. This way the ganache’s soft texture will be spreadable like butter.



Making Macarons:
•    In a blender or food processor, mix almonds, powdered sugar and cocoa and blend them for about 5 minutes to powder. Make sure the almonds also are small granules or powder.
•    Transfer the mixture in a large bowl.
•    Put 2 egg whites in the bowl and whisk it with a stand alone mixer for about 2 minutes. Thereafter raise the speed and whisk it till the firm peaks form.
•    While egg whites are being whisked, combine the sugar and water in a small saucepan. Cook over medium-low heat, occasionally stirring the solution. Once the sugar dissolves in water, cook without stirring until the syrup reaches 238°F (114°C), about 5 minutes.
•    Add the sugar solution syrup to the mixture in the blender, spreading the syrup evenly all around the mixture. Aim to pour the syrup into the gaps between the mixture bowl and the whisk; the splatter of hot sugar solution onto the rotating whisk will result in stringy particles in macaron batter.
•    Increase the whisking speed to high and whip until stiff, shiny peaks form and the mixture holds its shape at the end of the whisk. (About 5 minutes).
•    Pour the remaining egg white over the almond mixture, then top with egg white mixture. With a spatula mix the whipped mixture with the almond mixture thoroughly, whereby the mixture is dark, shiny and no dry lumps. This is very important because it is easy to undermix or overmix the batter.
•    Fit a pastry bag with ½ inch tip. Fill the pastry bag halfway with the batter.
•    Line 2 heavy baking sheets with parchment paper.
•    Position the piping tip about ¼ inch above the baking sheet and with a steady hand, pipe batter in a circle of one inch diameter and about ¼ inch thick. Release pressure on the bag and make a quick circular motion. Continue piping circles with the batter about one inch apart until the tray is filled. Continue piping  until all the batter is finished.
•    Pre-heat the oven to 350°F (175°C).
•    Bake one tray at a time for about 10 minutes. Let the pan cool for about ½ hour before removing.


Macaron assembly:
•    Pair macarons of matching sizes. Using a pastry bag, pipe about 1 teaspoon of cooled chocolate ganache onto the bottom of one cookie. Set the 2nd cookie of the matched pair on top of the ganache.
•    Gently press together to evenly distribute the ganache.

Bernanke's 10 hilarious tips for Princeton grads

Bernanke's 10 hilarious tips for Princeton grads

 Ben Bernanke delivered a hilarious commencement speech to Princeton undergrads Sunday, in which he laid out 10 life suggestions complete with "Forrest Gump" quotes and even relationship advice.

1) "Don't be afraid to let the drama play out." Nodding to Forrest Gump's "life is like a box of chocolates," Bernanke remarked: "Life is amazingly unpredictable; any 22-year-old who thinks they know where they will be in 10 years, much less in 30, is simply lacking imagination."

He offered up a case study from his own life. "A dozen years ago I was minding my own business teaching Economics 101 in Alexander Hall and trying to think of good excuses for avoiding faculty meetings. Then I got a phone call..."


2) Focus on becoming a better human being: "If you are not happy with yourself, even the loftiest achievements won't bring you much satisfaction."


3) Those who are luckiest also have the greatest responsibility: "As the Gospel of Luke says (and I am sure my rabbi will forgive me for quoting the New Testament in a good cause): 'From everyone to whom much has been given, much will be required; and from the one to whom much has been entrusted, even more will be demanded."

He gave the Biblical quote an academic spin. "Kind of grading on the curve, you might say."


4) Effort matters: "I think most of us would agree that people who have, say, little formal schooling but labor honestly and diligently to help feed, clothe, and educate their families are deserving of greater respect -- and help, if necessary -- than many people who are superficially more successful," Bernanke said. "They're more fun to have a beer with, too."


5) Most policymakers are trying to do the right thing: "The greatest forces in Washington are ideas, and people prepared to act on those ideas. Public service isn't easy. But, in the end, if you are inclined in that direction, it is a worthy and challenging pursuit."

Recipe for Coffee Martini

Recipe for Coffee Martini

INGREDIENTS

1.5 fluid ounces (45ml) Vodka

1 fluid ounce (30 ml) Coffee liqueur

1 shot of coffee (preferably espresso)

  

• Make your favorite coffee
• Pour the liquors and coffee into a mixing glass with ice.
• Shake well, then strain into a large cocktail glass