Kitchen Crafts 'n' More

Wednesday, December 30, 2009 Make a Homemade Mocha - Coffee Shop at Home

Homemade Simple Mocha

Now, I'm sure there are about 101 ways to create a delicious mocha at home, but I'd venture to say that this might be one of the easiest. Simply make some of your favorite hot chocolate in a mug, leaving some space for the later addition of fresh coffee. It can hot cocoa made from scratch using cocoa powder, sugar and milk - or a commercial cocoa mix.

Pour in about 1-2 ozs of strong, brewed coffee (or espresso) and stir well to combine. Add some freshly whipped cream on top and enjoy!

** Do YOU have a better way of making a homemade mocha that's the envy of any barrista? Please post your tip in a comment here, or else email it to me at! **

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Posted by HappySlob :: 12:24 PM :: 0 comments

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Thursday, December 10, 2009 Useful Kitchen Gadget: Oxo Good Grips Fat Separator for your gravy

No more fatty gravy! This wonderful device (by Oxo Good Grips - a company that I love) perfectly separates the fat, allowing you to create wonderful rich and flavorful gravy - minus all the extra fat.

What you pour out will be pure, delicious gravy. All the fat stays on the top and off of your plate!

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Posted by HappySlob :: 1:50 PM :: 0 comments

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A Different Polenta for Dinner: Sausage and Tomato Polenta

Sausage and Tomato Polenta
Submitted by a reader - sounds like a delicious change to 'regular' polenta. Yum!

2 hot Italian sausages
1 small onion, chopped
1 Tablespoon olive oil
4 plum tomatoes
1-1/2 cups milk
1/2 teaspoon flour
1/2 teaspoon sugar
1/4 teaspoon salt
1/2 cup yellow cornmeal
1/4 cup grated Parmesan cheese

Remove sausage casings and crumble sausage. Sautee the onion in the olive oil in a heavy saucepan until tender. Add the sausage. Cook for 10 minutes or until the sausage is brown, stirring constantly.

Add the plum tomatoes. Cook for 2 minutes, stirring frequently. Stir in the milk, flour, sugar and salt. Cook until heated through; reduce heat to simmer.

Add the cornmeal in a fine stream, whisking constantly until mixed.

Simmer for 10 minutes or until the mixture has thickened and the edge pulls from the side of the saucepan, stirring constantly with a wooden spoon. Stir in the cheese. Remove from heat immediately. Spoon into individual bowls. The polenta will become firm after cooling. Leftovers may be sliced and reheated in a greased skillet.

Serves 4

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Posted by HappySlob :: 1:48 PM :: 0 comments

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Russian Honey and Rye Cake

Russian Honey Cake
Submitted by a reader - a deliciously different take on spice cake!

1/3 cup (80 ml) sugar
1/4 tsp (1 ml) salt
3 tsp (15 ml) baking soda
1/2 tsp (2 ml) each ground cloves, ground cinnamon, ground cardamom, ground ginger
1 1/2 cups (375 ml) vegetable oil
8 large eggs
1 cup (250 ml) honey
1 1/2 cups (375 ml) warm water
4 cups (1 L) rye flour
1/2 cup jam or preserve of your choice

Grease and flour two 8-inch (20 cm) round baking pans. Combine all the ingredients except for the jam in a mixing bowl and mix with an electric beater set at its slowest speed for 1 minute. Increase the speed of the beater to medium and beat for 15 minutes. The batter should have large air bubbles; if no bubbles are present, beat for an additional 5 minutes. Allow the batter to rest for 10 minutes, then pour into the prepared baking pans. Bake in a preheated 275F (130C) for 1 hour, until deep golden in color. Remove from the oven and allow to rest 10 minutes. Turn out on a cake rack and allow to cool. Place one cake on a serving plate and spread the jam or preserves on top. Top with the remaining cake.
Serves 8 to 12.

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Posted by HappySlob :: 1:45 PM :: 0 comments

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