Food & Spirits: Chestnuts roasting by an open fire and the comforting smell of coffee wafting through the house. Nothing says Christmas like coffee; so here are some easy recipes to get you warmed up for winter, with some help from luxurious De'Longhi kitchen appliances, which make any recipe a little easier.
Coffee brewed in De'Longhi Coffee and Espresso Maker
Preparation: Stir 30ml. Frangelico into your De'Longhi brewed hot coffee. Garnish with whipped cream and chocolate flakes.
For an easy and yummy dessert for two, try Frangelico Affogato al Caffe.
Combine your favorite vanilla ice-cream with a strong, fragrant cup of coffee to make an instant and divine dessert. )
Divide the scoops of ice-cream into two large coffee cups, then pour over the Frangelico, followed by the steaming hot espresso. Serve immediately.
To up the taste factor of the Frangelico Affogato al Caffe, try making your own ice cream in the De'Longhi Gelato maker and topping it off with espresso brewed steaming hot to order in a De'Longhi Super Automatic Espresso Machine.
If you're looking for a decadent dessert to keep you busy indoors on a cold winter day, try the Hazelnut and Frangelico Chocolate Cake. This decadent dessert is perfect with a cup of coffee brewed in the De'Longhi 12-cup coffee maker.
295g (10 1/2oz) peeled and toasted hazelnuts
365g (13oz) plain flour
6 large eggs, at room temperature
450g (1lb) caster sugar
2 level teaspoons baking powder
295g (10 1/2 oz) unsalted butter, melted and cooled
Preheat the oven to 350°F. Put the hazelnuts in a De'Longhi 12-cup food processor and finely grind, ensuring that you don't over process them or they will become oily. Tip into a bowl and mix with the flour.
Using an electric mixer, beat the eggs, sugar and baking powder for about 10 minutes until very thick and mousse-like. Next, using a large metal spoon, lightly fold in the butter, milk and 25ml (1floz) of the Frangelico, followed by the nut-flour mixture.
Finally, fold in the chocolate.
Pour the mixture into the prepared cake tin and bake on the middle shelf of the oven for 45-50 minutes, or until well risen and golden, or when a fine skewer pushed into the centre of the cake comes out clean. Leave in the tin for 15 minutes before turning out onto a wire rack. Discard the paper.
Using a fine skewer, carefully pierce holes all over the top of the cake, then trickle with the rest of the Frangelico. When the cake is completely cool, lift on to a plate, arrange the hazelnuts on top, put both the cocoa and icing sugar in a small sieve and lightly dust all over. Serve cut into wedges.
Note: You will also need a 25.5cm (10") round loose-bottomed Springform cake tin, buttered, the base lined with parchment paper and the sides lightly floured.
This Irish Coffee Recipe from the May 1996 Issue of Bon Appetit magazine is an easy way to warm up.
1/4 cup chilled whipping cream
3 teaspoons sugar
1 1/3 cups hot strong coffee (brewed in De'Longhi coffee maker)
6 tablespoons (3 ounces) Irish whiskey
Preparation: Place whipping cream and 2 teaspoons sugar in medium bowl. Whisk until cream holds firm peaks. Refrigerate cream up to 30 minutes.
Warm two Irish-coffee glasses (small glass mugs with handles) or heatproof stemmed glasses by running very hot water into them. Dry quickly. Place 1/2 teaspoon sugar in each warm glass. Pour in hot coffee and stir to dissolve sugar. Add 3 tablespoons Irish whiskey to each. Spoon chilled cream over coffee in each glass and serve.
1 cup freshly ground (mild roast) coffee (preferably a mild roast Ground in De'Longhi Burr Coffee Grinder and brewed in De'Longhi Coffee maker
5 teaspoons ground cardamom
1 tablespoon sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
7 cups water
Preparation: Place ground coffee, cardamom, sugar, cinnamon, and nutmeg in coffee filter. Using spoon, mix gently. Add water to coffee maker and brew according to manufacturer's instructions.
Divide coffee among eight cups. Garnish each with a dollop of whipped cream and serve immediately.
For a European take on the holidays, brew up a tasty Koffie Van Brunt, using the De'Longhi coffee maker and this recipe from the November 2009 issue of Bon Appetit Magazine.
2 tablespoons chilled heavy whipping cream
4 tablespoons aged dark rum
2 tablespoons Cherry Heering liqueur
2 teaspoons (packed) golden brown sugar
1 1/3 cups freshly brewed coffee
1 cinnamon stick
Whisk cream in small bowl until slightly thickened but still pourable. Divide rum, Cherry Heering, and brown sugar between two warm mugs. Add 2/3 cup hot coffee to each mug and stir to dissolve sugar. Spoon whipped cream atop coffee. Finely grate small amount of orange peel and cinnamon over drinks and serve.
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