Monday, January 30, 2006
Chai Coffee
Yield: 6
While Chai tea has become a current favourite, using the same spices in coffee is absolutely delicious, and adds a complexity that pairs so well with the Butterscotch Bars. Find the recipe for Butterscotch Bars on our website.
Ingredients:
1 cup whipping cream
2 tbsp sugar
6 cups dark roast brewed coffee
4 cardamom pods
4 star anise
3 whole cloves
2 cinnamon sticks
6 oz coffee liqueur or brandy
ground cinnamon, for garnish
Directions:
Chai Coffee
Whip cream to soft peaks, fold in sugar and chill.
Pour hot coffee into a saucepot. Crush cardamom pods and star anise and add to pot. Add cloves and cinnamon, and steep over low heat for 5 minutes. Strain. Fill each of 6 glasses with an ounce of coffee liqueur and pour coffee over. Top with whipped cream and a sprinkle of cinnamon. Butterscotch Bars
Yield: 16
Ingredients:
Base
1/4 cup unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup dark brown sugar
2 eggs
1/2 tsp vanilla
1 1/4 cups all purpose flour
1/2 tsp baking soda
Butterscotch
1/2 cup unsalted butter
1/2 cup sugar
1 cup dark brown sugar, packed
1/2 cup golden corn syrup
1/4 cup water
1/2 tsp salt
1 cup walnut pieces
3/4 cup unsweetened coconut
3/4 cup chocolate chips
1/2 cup whipping cream
2 teaspoons vanilla extract
Directions:
To Assemble
Preheat oven to 350� F and grease and line bottom of an 8-inch square pan with parchment paper. In a bowl, cream butter and sugars together. Add eggs and vanilla and beat until fluffy. In a separate bowl, combine flour, baking soda and salt. Add to butter mixture and stir until evenly blended. Spread batter into a prepared pan and bake for 20 to 25 minutes, until an even golden brown. Set aside to cool.
In a saucepot, melt butter over medium heat. Stir in sugars, corn syrup, water and salt and increase heat to medium-high. When mixture reaches a boil, stir in walnut pieces and coconut. Simmer for 7 minutes, stirring often (mixture will become thick and darker in colour). Remove from heat and stir in cream and vanilla (watch for steam). Pour butterscotch over base and sprinkle chocolate chips. Bake for 13 to 16 minutes, until bubbling around the edges. Allow to cool before cutting into squares or bars. Do not refrigerate.
Butterscotch Bars will keep up to 3 weeks in an airtight container.
Yield: 1 8-inch square pan.
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