Pages

Wednesday, March 18, 2015

Black and White Wednesday #159-The Gallery

Print Friendly and PDF
Welcome to the gallery for Black and White Wednesday #159. Below is a beautiful collection of images shot by very talented photographers who have a deep love of photographing culinary related images in shades of black and white. Thanks to all who have continued to support this blog event and a big thanks to Susan for creating BWW and to Cinzia who has expertly managed this event since accepting the honor from Susan. Simon will be hosting BWW #160 on April 1. 

From Simona, a still life of white chickpeas and black chickpeas displayed on a linen cloth. From these chickpeas, Simona concocted a deeply flavored chickpea soup garnished with homemade bread cubes toasted to a light golden brown.
Beautiful in black and white is an ornate door to an unused, but still intact granary constructed long ago when Priya's family owned rice paddies. The granaries remain locked year round and are only opened when needing painting.

A refreshing aperol spritz in view of St. Mark's Square in Venice comes from Cinzia whose recipe for the spritzer looks awesome. 

Beautiful heads of garlic white against a black background is Sandhya's contribution to BWW. I love the scattered cloves amidst the heads of garlic.
An art form depicting a collection of inanimate objects fascinates me. This image of pears, flowers, old books and various other items is my contribution to BWW #159. 

ALL CONTENT © CAFE LYNNYLU
Please do not use images or text without my permission. 

Sunday, March 01, 2015

Walnut Coffee Kisses and a Cardamom Orange Spiced Coffee Syrup

Print Friendly and PDF

Coffee, chocolate and cardamom-three of my favorite flavors! Strong coffee or espresso is the predominant flavor in the two recipe; the walnut coffee kisses have instant espresso in both the cookie and the chocolate ganache as does the coffee syrup. Cardamom is a common ingredient in Indian cooking and in baking sweet breads such as Julekake in the Nordic countries.  In the Middle Eastern countries, cardamom is used in savory and sweet dishes as well as for flavoring coffee. 

I had hoped to be able to photograph the walnut coffee kisses and the espresso flavored with the cardamom orange spiced syrup, but the cookies were consumed at record speed! I should have made two batches of the kisses!


Walnut Coffee Kisses
Recipe From Coffee-Discovering, Exploring, Enjoying
Author-Hattie Ellis
Ingredients

For the cookies

1/3 cup finely chopped walnuts (best to chop with a knife to prevent the nuts from being oily)
1 stick unsalted butter
4-1/2 tablespoons superfine sugar
1/2 beaten egg
3/4 cup self-rising flour, sifted
1 teaspoon instant espresso powder

For the Ganache

4 ounces bittersweet chocolate
4 tablespoons unsalted butter
1/2 cup heavy cream
1-1/2 teaspoons instant espresso powder

Preheat oven to 350°F.  Line two baking trays with non-stick parchment paper.

Put the butter and sugar into bowl and beat until creamy. Stir in the beaten egg, the fold in sifted flour. Stir in espresso powder, then the chopped walnuts. Put an even number of tablespoons of the mixture (about 24 for 12 cookies) onto the parchment-lined baking trays. Bake about 10 minutes or until light brown around the edges. Remove from the oven and let cool for a few minutes  so they can firm up on  the tray.

Meanwhile, make the ganache by breaking up the chocolate into pieces and put in a saucepan. Add the butter and the cream; heat without boiling until the butter melts. Beat in the espresso powder. Remove from the heat and stir. The mixture will thicken as it cools. Carefully sandwich the cool, cookies together with the ganache. The cookies are very fragile-take care filling them.


Cardamom Orange Spiced Coffee Syrup
Recipe from book above

Ingredients

10 green cardamom pods
1-1/4 cups sugar
1/2 cup strong coffee or espresso
1 teaspoon finely grated orange zest
1 cinnamon stick, broken into pieces

Crush the cardamom pods with a knife and extract the seeds. Put the sugar in a heavy saucepan, add 1/4 cup water, and heat gently until the sugar dissolves. Using a spoon, draw it across the sugar to expedite the process. When the sugar has dissolved, boil for 2 minutes, then stir in the coffee, orange zest, cinnamon and cardamom. Let cool so the flavors infuse, then strain and store syrup in an airtight container in the refrigerator. To serve, use to sweeten espresso, coffee and ice cream.  I put a tablespoon of vodka in the syrup to prolong its life.

The two black and white images above are my contribution to Black and White Wednesday #158 hosted this week by Shri of Tiffin Carrier Antic/que's.



ALL CONTENT © CAFE LYNNYLU
Please do not use images or text without my permission. 
Loading...
Gadget by The Blog Doctor.