Keeping Warm in the Chilly Days Ahead: Keurig's Barista Prima Brews Caffé Rouge
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A few weeks ago when the thermometer plunged for several days on end (not spring-like as it is now -- you may want to start brewing iced coffee today -- but trust me: although I'm no meteorologist, it's going to get bitter again before winter finishes with us), I found myself starting the day off with a tasty cappuccino. Then it was a hot cocoa, then it was another steamy coffee....and so it went all day. A lot more coffee than I usually drink. With the holiday season over, I was looking for something hot and festive to drink....and I found myself digging into my files to see what the literature from the Barista Prima Coffeehouse K-Cups portion packs, which I often use, had to say about recipes and interesting concoctions for keeping warm.
Sure enough, there were ideas...big ones. Keurig K-Cups come in countless varieties from diverse manufacturers. The Barista Prima Coffeehouse products are particularly fine, rich Arabica blends, which range from medium-dark roasts to very dark roasts. They are robust, bold, and intensely flavored; there are four blends -- Colombian, House, Italian, and French -- and they hit delightful flavor notes from fruity to smoky to bittersweet-chocolate-y.
Barista Prima offers a few recipes for fine brews to keep you toasty, and to share with company as well. They are all developed by Francesco Sanapo, the official barista of Barista Prima. His Caffé Rouge won the Best Signature Coffee Drink award in the 2009 Italian Barista Championship. Not bad. Here is a fabulous recipe for a dee-vine drink to keep you and your company warm when the mercury dips. (Serves five)
- 3.5 oz. small red beets
- pinch of salt
- 1/2 cup heavy cream (divide into two 1/4 portions)
- 1 teaspoon confectioner’s sugar
- 1/8 teaspoon vanilla
- 4 oz. (1/2 cup) ricotta cheese
- 3 tablespoons granulated sugar
- 1/4 cup milk
- 1 Barista Prima Coffeehouse French Roast K-Cup portion pack
1. Peel beets and trim ends.(If using larger beets, cut into 3/4" pieces. Place beets in a steamer and sprinkle lightly with just a pinch of salt.)
2. Steam beets over simmering water for 35-45 minutes, until very soft. Chill beets in the refrigerator at least one hour.
3. To make Chantilly cream: Combine 1/4 cup cream, confectioner's sugar, and vanilla in a small bowl. Whip until lightly thickened, but before any soft peaks form. Chill until ready to use.
4. Combine cooked beets, ricotta cheese, granulated sugar, milk, and remaining 1/4 cup cream in a blender. Purée until completely smooth; you should be able to pour it easily. Add more milk and cream in equal measure, if mixture is too thick to pour.
5. Set out five 6-ounce glasses. Pour 1/4 cup beet-cream mixture into each glass. Spoon in two tablespoons of the Chantilly cream in the center of each glass.
6. Brew Barista Prima Coffeehouse French Roast K-Cup portion pack into a Pyrex measuring cup.
7. Very slowly pour about 3 tablespoons coffee into the middle of each cream dollop.
Posted on January 31, 2012 - by
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About the Author: About the Author: Ruth J. Katz is a well-known shopping and service writer based in New York City. She has written about shopping for 25 years for New York magazine; covered the topic on-air at Fox-TV for several years as the Home Services expert; and had her own show on both the USA and Lifetime Cable networks. Katz wrote extensively for The New York Times as well, and contributed periodically to the New York Daily News. She is a passionate shopper, always looking for not merely a good buy, but the best buy, ferreting out a "steal" or discovering up-and-coming designers. She has written five books and is a former contributing editor to Hearst's Redbook, Classic Home, and Colonial Homes; she is currently a Contributing Editor of New York Home, Golf Connoisseur, The Modern Estate, and Promenade magazines. She is also the former Shopping Director for Davler Media's Manhattan Living.