Recipe Thursdays: Spanish Coffee with Tía Maria Liqueur

This week's recipe is from our Little Black Book of Coffee by Karen Berman. The mixologist named this bracing cup "Spanish coffee," doubtless because of Tía Maria liqueur, one of its principal ingredients. But Tía Maria is actually a Jamaican liqueur flavored with Blue Mountain coffee, rum, and spices.

Spanish Coffee
Makes 2 servings

1-1/2 ounces Irish whiskey
1-1/2 ounces Tía Maria liqueur
1-1/2 cups hot brewed coffee
2 teaspoons brown sugar
Real Whipped Cream to taste
Ground cinnamon to taste, optional
Cocoa powder to taste, optional
Espresso beans, for garnish, optional

1. Warm 2 coffee mugs by filling them with very hot water for a few minutes. Drain and dry well.
2. Divide Irish whiskey, Tía Maria, coffee, and brown sugar equally between the mugs and stir to combine.
3. Spoon whipped cream on the surface of each.
If you wish, sprinkle with cinnamon or cocoa powder and float a few espresso beans in each cup.

Real Whipped Cream
Makes 2 to 2-1/2 cups

Need to prepare it in advance? Cover with plastic wrap and refrigerate, then whisk a bit if necessary just before serving. If you need more than this recipe makes, adjust ingredients proportionately. And don’t overmix or you’ll make butter!

1 cup cold heavy cream
2 teaspoons granulated sugar or to taste

1. Chill the beaters of an electric mixer.
2. Pour cream into a chilled mixing bowl.
3. Mix at low speed until cream is thickened.
4. Add sugar and mix until soft peaks form.

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Retro Recipe Thursdays: Mardi Gras Creole Pork Chops


Mardi Gras season is here, celebrate with a hearty meal before you cut into the King Cake! Enjoy this and other "Fat Tuesday"-worthy recipes from our vintage cookbook, The ABC of Casseroles.

Mardi Gras Creole Pork Chops
Makes 6 servings

6 loin pork chops
Salt and pepper
3/4 cup uncooked rice
2 cups canned tomato sauce
2 onions, sliced

1. Select large loin chops, one chop per serving.
2. Season pork chops with salt and pepper, and place in a shallow baking dish.
3. Place 2 tablespoons rice on top of each chop. Cover with tomato sauce.
4. Cover and cook in a 350-degree oven for 1 hour. Add sliced onions, which have been fried to a light golden color.
5. Uncover and cook 30 minutes longer.

Need a little something on the side? How about Annette's Alabama Cornbread!

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Recipe Thursdays: Miso Soup

  Take a culinary excursion to the Land of the Rising Sun and enjoy this easy-to-prepare recipe from The Little Black Book of Sushi.

First make the dashi, or soup stock, then the soup itself, as described.

Miso Soup
Makes 4 servings

Ichiban Dashi (soup stock)

4 cups water
3-inch x 5-inch piece of kombu (kelp)
1 handful of katsuobushi (bonito fish flakes)

Place water and kombu in a saucepan and heat on medium flame.  Remove the kombu as the water just begins to boil. Add the bonito flakes. Don't stir. As soon as the water comes back to a boil, remove the pan from the heat. When the flakes settle on the bottom of the pan, strain the mixture through cheesecloth.

The Soup

1 quantity of dashi
3-1/2 tablespoons medium grade miso paste
2 scallions, chopped
1/2 cup thinly sliced wakame (dried seaweed)
1/2 cup tofu, cut into 1/2-inch cubes

Bring dashi to a boil over medium heat. Put the miso paste into a strainer and hold it over the boiling dashi.  With a wooden spoon, rub the miso into the boiling stock.  Stir the soup. Check for taste; if it needs more seasoning, add a little more miso. Remove from heat. Put the vegetables and tofu into four bowls, add the soup, and serve.

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Recipe Thursdays Super Bowl XLVII Edition: Homemade Salt and Pepper Potato Chips

Super Bowl XLVII Sunday is almost here and these Homemade Chips will be a sure win over the store bought kind.  Kick back and watch the rivalry play out between the Ravens and the 49ers (and the Harbaugh Brothers) with this fun and easy recipe from The Little Black Book of Hors D'Oeuvres.

Homemade Salt and Pepper Potato Chips
Makes 7 to 8 Cups
(About 12 Dozen Chips)

6 baking potatoes, peeled
1 quart vegetable oil
Salt to taste
Freshly ground black pepper to taste

1. With a mandoline or food processor, slice potatoes very thin and place in to a bowl of ice water. Let stand for 1 hour.
2. Pour oil into a deep fryer and heat until a frying thermometer reads 380°. If you do not have either, pour oil into a large, heavy-bottomed saucepan and heat until it ripples. 
3. Carefully place a tiny piece of bread into it.  If the bread browns immediately, oil is hot enough; if not, continue heating and test with bread again.
4. When oil is ready, carefully add potato slices, about 10 at a time, being careful not to spatter. 
5. Fry, using a kitchen spider or slotted spoon to separate them, for 1 to 3 minutes or until light golden blond.
6. Drain on paper towels, season with salt and pepper and let cool. Taste to check doneness. (Chips that are too golden brown may taste burned: too blond may taste undercooked. Adjust timing as necessary.)
7. Repeat with remaining potatoes, working in batches.  Drain on paper towels.

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