Espresso 101: Coffee Drinks and Treats

No special equipment

Fancy coffees prepared in coffeehouses with hissing machines are doable in your kitchen without the hissing machines—or any other special equipment. All you need is a drip coffeemaker and a little savvy.

While you're at it, how about a coffee party? We've included typical coffeehouse delectable go-withs, and all can be made in advance.

The specialty cups

Espresso (left): Using a drip coffeemaker, add 1 cup cold water and 1/3 cup French roast or espresso roast, ground as directed for your coffeemaker. Brew according to manufacturer's directions. (If using an espresso maker, use manufacturer's suggested amounts of ground coffee and water.) Pour into 4 demitasse cups or small cups. Serve with sugar cubes or coarse sugar. Makes four 2-ounce servings.

Cappuccino (right): Brew 1 recipe of Espresso. Meanwhile, in a small saucepan warm 1 cup low-fat milk over medium heat until hot but not boiling. Transfer milk to a food processor bowl or blender container. Process or blend until milk is very frothy. (If you have an espresso machine with a steaming nozzle, heat and froth milk according to manufacturer's directions.) Divide espresso among four 5- to 8-ounce cups. Top each with the frothy milk. If desired, sprinkle with ground cinnamon or grated chocolate and serve with sugar. Makes 4 servings.

Caffe latte(middle): Prepare 1 recipe Cappuccino as directed, except increase the low-fat milk to 2 cups. A typical caffe latte is mostly hot milk and has just a small amount of froth on top. Serve with sugar, if desired. Makes 4 servings.

Double Chocolate Chunk Biscotti

To decorate cookies, roll cookie logs in coarse sugar before baking. Or drizzle cooled biscotti with melted white baking bar, thinned with a little melted shortening if needed.

Ingredients

1/3 cup butter

2/3 cup sugar

1/4 cup unsweetened cocoa powder

2 teaspoons baking powder

2 eggs

1-3/4 cups all-purpose flour

4 oz. white baking bar, coarsely chopped

3 oz. semisweet chocolate, chopped

Preparation

In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds or until softened. Add sugar, cocoa powder, and baking powder; beat until combined. Beat in eggs. Beat in as much of the flour as you can. By hand, stir in any remaining flour, chopped white baking bar, and semisweet chocolate.

Divide dough in half. Shape each portion into a 9-inch-long log. Place logs about 4 inches apart on a lightly greased cookie sheet. Flatten logs slightly until about 2 inches wide.

Bake in a 375 degree F. oven for 20 to 25 minutes or until a toothpick inserted near the center comes out clean. Cool on the cookie sheet on a wire rack for 1 hour. With a serrated knife, cut each log diagonally into 1/2-inch-thick slices. Lay slices, cut side down, on an ungreased cookie sheet.

Bake slices in a 325 degree F. oven for 8 minutes. Turn slices over; bake for 7 to 9 minutes more or until biscotti are dry and crisp (do not overbake). Cool thoroughly on a wire rack. Store the biscotti in an airtight container at room temperature for up to 1 week or freeze, in a freezer container, for up to 6 months. Makes about 32 slices.

Nutrition facts per slice: 95 cal., 4 g total fat (2 g sat. fat), 13 mg chol., 52 mg sodium, 13 g carbo., 0 g fiber, 2 g pro. Daily Value: 2% vit. A, 0% vit. C, 3% calcium, 3% iron.

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