The 'E'ase of Italian Cooking

This is one small letter that packs a lot of versatility. Let me share with you one of my tips and a few recipes that bring this letter to life. It is the letter

'E'

espresso (es.press.so) ~ 'express' or 'punched out.' Caffe' espresso is Italian coffee made in a special machine in which steam under pressure is forced through the powdered coffee.

Yes, I know. Caffe' espresso was introduced in the letter 'C'. What you did not know is:

MY ESPRESSO TIP:

I would make extra espresso most mornings, especially during the summer months. I would take the extra, place it in a small glass pitcher, and refrigerate. When I came home after a long day, I would take the refrigerated espresso, half and half, some cane sugar, some ice cubes and add to the blender. Sometimes I used honey instead of cane sugar. I would blend until a smoothie consistency. This was the pick-me-up I needed, ever so satisfying and convenient to serve to guests.

I would use Italian Illy espresso. Although worth every drop, it is expensive so I used it sparingly. My daily espresso is Cuban Cafe Bustelo. It is readily available in the market and the price is right. It is bold and has a hearty flavor. The other mention is that I have an espresso maker. If you don't, go ahead and use espresso coffee in your coffee pot. It works well and tastes fine.

'E'ase on over to the following espresso recipes:

'ELECTRIC' ESPRESSO FREEZE

What You Will Need:

2 egg yolks

1/4 cup sugar

1 teaspoon flour

1/2 cup milk

1/2 cup espresso coffee (made)

1 tablespoon anisette or cointreau

1/2 teaspoon vanilla extract

2 cups heavy cream

What To Do:

Combine the egg yolks, sugar, flour, milk and espresso coffee in a saucepan. Mix well. (This is where the wooden spoon comes in handy). Place over low heat and cook. Stir occasionally until thickened. Do not boil. Pour into a glass bowl, add liqueur and vanilla. Mix well and chill.

Whip the heavy cream until stiff. Chill a 3/4 quart mold and line the inside of the mold with one-half of the whipped cream. Mix the remaining half of the whipped cream with the chilled coffee mixture and carefully fill the rest of the mold. Cover the top of the mold with waxed paper and freeze. Ready to serve!

COFFEE SHERBERT

What You Will Need:

3/4 cup sugar

2 cups water

2 cups espresso coffee (made)

1 cup heavy cream, whipped

Melt the sugar in water. Add the coffee and place in a freezer tray or container that withstands the temperature of your freezer. Freeze until mushy, frequently stirring. Serve in parfait/sherbert glasses. Top with the whipped cream.

These are tasty treats and ever so refreshing during the lazy, hazy days of summer. Let me know please if you are as satisfied with these as I am!!!

Making a cake? Why not try~~

ESPRESSO ICING

What You Will Need:

1 cup sifted confectioners' sugar

2 tablespoons espresso coffee (made)

Mix the sugar and coffee together (here comes that wooden spoon) Then go ahead and either use a beater or hand mix until the icing is smooth. This amount of icing will frost one layer of a 12' cake. I double or sometimes triple the recipe to frost the complete cake. This variates depending on the type of cake baked. Enjoy!

Comments 2 comments

Lilleyth profile image

Lilleyth 5 years ago from Mid-Atlantic

My grand papa was Italian and I love expresso. Good hub.


heidimariahelena profile image

heidimariahelena 5 years ago from South Jersey Author

Mine too! Nothing compares to familia and tradition. If you hadn't checked my HubPages, please do. You may find other recipes that mean something to you. Thanks for the kind comment and I hope to hear from you again. Have yourself a beautiful day!

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