Recette de la semaine – Muffins au Café

Muffins au Café

Ces muffins sont délicieux. Ils ressemblent à des petits gâteaux mais ne sont pas riches en matières grasses. Si vous aimez le chocolat, essayez-les en ajoutant des pépites de chocolat.

Ingrédients (pour 12 Portions)

  • 1 œuf
  • 2 blancs d’œufs
  • 1/2 tasse de lait
  • 1 c. à soupe de café moulu
  • 1 c. à soupe d’eau
  • 2 c. à thé d’extrait de vanille
  • 1 1/2 tasse de farine tout usage
  • 1/2 tasse de lait en poudre
  • 1/2 tasse de sucre
  • 2 c. à thé de poudre à pâte
  • 1/2 c. à thé de sel
  • 1/2 c. à thé de cannelle en poudre
  • 2 c. à soupe de sucre

Méthode de préparation

Préparation : 10 minutes | Cuisson : 25 minutes

  • Préchauffer le four à 375°F (190°C).
  • Beurrer légèrement le moule à muffins ou recouvrir chaque cavité de papier sulfurisé.
  • Dans un bol moyen, mélanger l‘œuf, les blancs d’œufs et le lait. Ajouter l’eau, la vanille et le café.
  • Dans un grand bol, mélanger la farine, le lait en poudre, 1/2 tasse de sucre, la poudre à pâte et le sel. Verser dessus le mélange liquide. Bien battre le tout.
  • Remplir les moules à muffins au 2/3.
  • Dans un petit bol, mélanger la cannelle avec
  • 2 c. à soupe de sucre. Saupoudrer les muffins.
  • Cuire au four préchauffé de 20 à 25 minutes.

Dégustez avec un bon café Costa Rica, de notre sélection.

Merci a All Recipies Quebec pour cette delicieuse recette.

Carrés au café – idéale pour les journées d’automne

Carrés au café

Ingrédients

  • 20 guimauves
  • 1 tasse (250 ml) crème 35%
  • 1 c.à thé (5 ml) café instantané
  • 1/4 tasse (65 ml) eau, chaude
  • 1/2 c.à soupe (7 ml) sucre
  • 200 g biscuits Graham
  • Extrait de vanille

Glaçage :

  • 3/4 tasse (190 ml) sucre à glacer
  • 1/2 c.à thé (2 ml) café instantané
  • 1 c.à soupe (15 ml) beurre, défaite en crème
  • Eau, pour liquifier

Préparation

  1. -Fondre la guimauve avec l’eau et le café. Laisser refroidir.
  2. -Fouetter la crème. Ajouter le sucre et la vanille.
  3. -Mélanger les 2 préparations ensemble.
  4. -Dans un plat carré de 9 po. (22 cm), recouvrir le fond avec les biscuits Graham. Verser de la mousse au café puis recouvrir avec d’autres biscuits Graham. Continuer jusqu’à épuisement des ingrédients, en terminant avec les biscuits.
  5. -Glaçage: Mélanger ensemble le sucre à glacer, le café instantané et le beurre défait en crème. Ajouter un peu d’eau tout en brassant jusqu’à l’obtention d’un mélange crémeux.
  6. -Etendre le glaçage sur le dernier étage des biscuits Graham.
  7. -Réfrigérer 3 heures avant de servir.

Café Mystique, Fier Commanditaire de la Grande Tablée 2012

CAFÉ MYSTIQUE FIER COMMANDITAIRE DE LA GRANDE TABLÉE 2012

Café Mystique Coffee est fier d’annoncer sa participation à la Grande Tablée 2012.

La Grande Tablée est un repas dégustation bénéfice, au profit de la Tablée des Chefs*. Lors de cette soirée les 400 invités vivrons une expérience culinaire sans précédent ! La brigade 2012 sera composée de 7 chefs** réputés de la grande région qui, le temps d’une soirée, mettront leur grand talent culinaire au profit de la Tablée des Chefs.

 

Voyagez au pays des saveurs _____ Lors de la pésentation du dessert, Café Mystique Coffee invitera les convives à découvrir l’accord parfait ‘‘café dessert’’ dans le seul but d’en faire ressortir toutes les saveurs. * La Tablée des Chefs lutte contre la faim en nourrissant les familles dans le besoin et en développant l’autonomie alimentaire des générations futures afin de diminuer leur éventuelle dépendance à l’aide alimentaire.

**Chefs de la brigade 2012:

Patrice Demers / Les 400 coups
Marc-André Jetté / Les 400 coups
Stéphanie Labelle / Rhubarbe
Simon Mathys / Bar & Boeuf
Éric Dupuis / Taverne Square Dominion
Jonathan Lapierre-Rehayem / Laloux
Isabelle Leroux / Pastaga

Recipe of the week – ¡Café Ole!

¡Café Ole!

Originally a Mexican inspired drink, we’ve found that there are several variations that work just as well. For a Jamaican version try using Blue Mountain Coffee, and Tia Maria. For the Colombian version, use Colombian Coffee and Coloma … and so on. You can alter the recipe to fit your preference or your theme for the evening. To begin with, we have provided the directions using Mexican coffee, Tequila and Kahlúa.

Ingredients (Serves 1)
- 2/3 Cup freshly brewed coffee: Press Pot (or French Press) is preferred but any preparation will work.
- 1 1/2 Ounces Tequila: Añejo or Reposado bring an added level of complexity to the drink.

- 1 Ounce coffee liqueur: Kahlúa, (or Tia Maria, Coloma, etc … but only pick one!
- Mexican Whipping Cream; recipe below

Preparation:

  1. Just before serving; heat the mug or stemware with clean hot water, empty the water
    1. Garnish the rim with raw (muscavado) sugar for presentation (optional)
  2. Add the tequila and coffee liqueur to the mug or stemware
  3. Add the coffee
  4. Top with whipped cream (recipe below)
  5. Add a vanilla stick or a cinnamon stick or a chocolate covered coffee bean (optional)
  6. Enjoy!

Mexican Whipping Cream

- 1 Cup heavy cream (whipping cream)
- 1 Tablespoon sugar
- 1 Teaspoon vanilla extract
- 1/2 Teaspoon chili powder (optional)

Whipping Cream Preparation:

In a large bowl, whip cream until stiff peaks are about to form. Beat in vanilla, sugar and chili powder until peaks form. Make sure not to over-beat the cream.

Recipe – Pan-Seared Ribeye Steaks with Cowboy Coffee Pan Blend

This recipe was provided to us by legendary chef (and owner) Grady Spears during a visit to the Reata Restaurant in Ft. Worth, TX. Texas style BBQ and steak preparation relies more on dry rubs than marinades and sauces. We think this recipe is an excellent representation of that tradition. The Cowboy Coffee Pan Blend can be used to encrust the steak (by covering the meat completely) or as a spice to compliment the flavor of the meat (by using sparingly).

Ingredients  (For 4 steaks)

4 Ribeye Steaks (14-16 ounces each); sirloin steaks work as well

2 Tablespoons Vegetable Oil

Cowboy Coffee Pan Blend:

1/2 Cup Fresh Ground Coffee

1/2 Cup Coarsely Ground Black Pepper

1/4 Cup Kosher Salt

1/4 Cup Brown Sugar

Preparation:

1.  Preheat oven to 450˚F

2. Combine all ingrédients for the Cowboy Coffee Pan Blend. Season each steak with this mix, evenly coating all sides and edge

3. Heat oil in a large heavy skillet until it starts to smoke

4. Arrange steaks in pan so they’re not over-crowded (do in batches if necessary)

5. Cook over high heat for 5 minutes on each side to sear

6. Remove steaks from pan and transfer to baking sheet

7. Finish in the oven for 5-10 minutes, or until desired cooking

8. Let stand 5 minutes prior to serving

Enjoy!

 

Let’s Talk Coffee 2012

Here is an overview of the people that Participated at ‘Let’s talk Coffee 2012′

Café Mystique Coffee participated at the 10th annual Let’s Talk Coffee which was held in the state of Antioquia, Colombia, just outside of the vibrant city of Medellin. With more than 460 participants from 28 countries, this year’s event was the biggest and most ambitious event yet. Having participated on the event was crucial, as we work together to shape the next generation of relationship coffee.

Over the course of four days, participants attended discussions, workshops, and field trips. They discussed certifications, sustainability, and metrics, cupped both arabicas and robustas, attended a training inside a real shipping container, and visited model farms in the mountains of Colombia.

Sevan Istaboulian from Mystique Coffee traveled to Colombia to build stronger relationships and to share ideas at Let’s Talk Coffee. It was great to spend time with all our coffee peers in Colombia!

Participants were part of a cupping workshop

Let’s Talk Coffee is a hallmark event highlighting the power of Sustainable Harvest’s Relationship Coffee model. By fostering direct conversations among coffee industry partners, we cultivate a community of trust that results in higher quality coffee and reliability throughout the supply chain. Each year, participants discuss and debate pressing issues and challenges, taste and calibrate coffee quality and dive into hands-on trainings and workshops together.

Sevan Istamboulian preparing a nice BBQ for the participants, they were all delighted!

Let’s Talk Coffee is a chance for producers and roasters alike to learn about the latest innovations in the industry and in business. Experts from around the world share cutting-edge ideas in financing and traceability, business models, technology, exemplary quality, and best practices among coffee suppliers from Latin America, Africa and Asia.

Click to watch the video of the event, and see Sevan in action too!

More information about this évent : http://www.letstalkcoffee.org/

Recipie: Coffee Jello!

This is a great and fun way to have coffee for dessert! We did this recipie and found it so much fun that we decided to share it with you all.

Coffee Jello

Ingredients (list of both Part I and II combined):

- 4 envelopes of Knox unflavored gelatin
- 1/2 cup cold water
- 1/2 cup cold coffee
- 1 can of sweetened condensed milk
- 4 1/2 cups hot coffee
- 1/3 cup sugar

Part I (Milk Coffee Mixture):

- 2 envelopes of Knox unflavored gelatin
- 1/2 cup cold water
- 1 can of sweetened condensed milk
- 1 1/2 cup of hot coffee (strength depends on preference)

1. Bloom the gelatin in the 1/2 cup of cold water.*
2. Pour hot coffee into the gelatin and mix until dissolved.
3. Add the sweetened condensed milk and stir until dissolved.
4. Set until it cools to room temperature.

Part II (Black Coffee Mixture):

- 2 envelopes of Knox unflavored gelatin
- 1/2 cup cold coffee
- 3 cups hot coffee (strength depends on preference)
- 1/3 cup of sugar (sweetness depends on preference so you can add more or less)

1. Bloom the gelatin in 1/2 cup of cold coffee.
2. Add sugar into coffee until desired sweetness.
3. Pour coffee and sugar mixture into the gelatin and mix until dissolved.
4. Set until it cools to room temperature.

Assemble:

1. When both mixtures are cooled to room temperature, pour a cup (using a liquid measuring cup) of the black coffee mixture into a 9×13 pan and refrigerate it for at least 20 minutes.
2. When ready, pour in a cup of milk coffee mixture, and set in fridge.
3. Repeat this process until you have three layers of milk and three of black.
4. Combine what is left of both mixtures and pour over the top (mixture will be very thin) and refrigerate until ready to serve.
5. Cut into small blocks or into bite-sized cubes.

Note: If mixtures firm up during the waiting process, then put the bowl over a pot of hot water for a few seconds at a time until it comes back to liquid state.

We saw this recipie at Miso Bakes. So creative and yummy! We will keep posting recipies with coffee. Follow us on Facebook for more fun recipies!

Produit de la semaine – Espresso Romano

Cette semaine nous avons choisi un mélange espresso (ESPRESSO ROMANO). Un produit biologique et équitable.

Toujours dans notre famille des café ‘’Grands crus & créations’’.

Un café avec une légère acidité, riche en corps et un fini caramélisé enveloppant. Un beau produit à découvrir.

Vous pouvez vous procurer les produits Café Mystique dans la section biologique & équitable des épiceries.

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