- Cafe Au Lait: Cafe Au Lait and Caffe
Latte are essentially the same, the difference
being that a latte is Italian and Au Lait is
French. To make a cafe au lait, brew French
roast coffee using a Cafe Filtre. Serve with
a separate pitcher of heated (not frothed) milk.
Serve in cafe au lait bowls or cups (which can
double as soup bowls).
Source: Suzanne J. Brown
- Caffe Americano: Espresso diluted with
hot water to the strength of most American coffee.
Source: Suzanne J. Brown
- Caffe Latte: Cafe Au Lait and Caffe
Latte are essentially the same, the difference
being that a latte is Italian and Au Lait is
French. To make the Italian version, make a
single shot of espresso. Add steamed milk to
fill an 8 to 10 oz. mug (preferably clear).
Lattes are frequently flavored with Italian
syrups. First the syrup is measured and poured
into the milk pitcher. Milk is then added and
the steaming wand is placed into the entire
contents for several seconds. The flavored steamed
milk is then added to the espresso.
Source: Suzanne J. Brown
- Cappuccino: Although ratios may vary
to taste, a common recipe for a 6 oz. basic
cappuccino is 1/3 espresso, 1/3 steamed milk
and 1/3 frothed milk. A classic cappuccino is
made with only espresso topped with frothed
milk.
Source: Suzanne J. Brown
- Ceylon (Sri Lanka) teas: Sri Lanka
recaptured its traditional name, but the teas
which grow on this beautiful island still fall
under the name of Ceylon. Among the most delightful
of these teas are from such teagrowing areas
as Dimbulla, Uwa, Kandy, Temi, and Kenilworth.
All brew up to reddish orange liquors of various
strengths, and have the slightly astringent,
clean, brisk, wonderfully aromatic fragrance
that typifies Sri Lankan teas. Organic teas
are becoming more common here, and Sri Lanka
is a pioneer in this growing category of tea.
Source: Suzanne J. Brown
- Chai Tea - This tea drink of India
is brewed in milk with a melange of spices ranging
from pepper to cardamom to cinnamon. The proper
name is masala chai, because chai literally
means tea, so to say Chai Tea actually means
to say Tea Tea. Masala is also referred to as
a spice mixture in Indian cooking. Often, a
lower quality fully-dried black tea is used
in the making of masala chai which is cooked
for a long time, served from "backpack" samovars
by street tea vendors called chaiwallas, who
seem to be at every train stop or bazaar in
India, offering a bit of nourishment for pennies.
Source: Suzanne J. Brown
- China teas: Homeland of the camellia
sinensis bush, China has an incredible variety
of teas which are only now being exported to
the. U.S. Today, the chef can use a plethora
of showcase teas, green or red mudans of tied
or rolled tea leaves that "blossom" in wine
glasses to enchant customers, or white teas
like Silver Needle that dance in highball glasses.
Whether one uses traditional Chinese covered
cups or Taiwanese tiny cups and small pots,
China tea is a special experience in taste.
The greens, from the rolled Gunpowder or jasmine
Pearls, the delicate leaf Pi Le Chun or Lung
Chings; and Young Hysons and others are exceptional
in their sweetness and light color. Mainland
China offers large-leaf oolongs, with Ti Kwan
Yin the most famous and "monkey picked" a sought-after
specialty. Richly aromatic blacks like Keemun
and Yunnan or Congou are all wonderful additions
to any tea menu as are the Puers, some as old
as fifty years or more, which are fast becoming
sought-after digestives for apres meals. China
teas are sometimes used with such centuries-old
flavorings as lychee, rose, jasmine or chrysanthemum.
Source: Suzanne J. Brown
- Covered Kettle Cooking: Outdoor cooking
technique that has become very popular with
the creation of the covered kettle grill. This
cooking technique is like roasting and uses
larger cuts of meat that roast over indirect
heat.
Source:
Charla L. Draper
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