Special Coffee Recipes

BICERIN
Bicerin, a creation of the Conte Cavour, is an aristocratic beverage from the old Italian city of Torino. The addition of cocoa powder and cinnamon lends the beverage a noble taste. These ingredients, which were prohibitively expensive at the time, restricted the beverage’s enjoyment to the affluent.

Ingredients (serves 1):
30 ml of espresso coffee
1.5 – 2 teaspoons of cocoa powder
1 teaspoon of sugar (or to taste)
1 pinch of cinnamon
Milk foam

Preparation:
Add the cocoa to the cup with a very small amount of hot water and stir into a creamy mass. Add the coffee. Sprinkle the cinnamon on top and then slowly add the whisked milk.

CAFFÈ MAROCCHINO
Ingredients:
Caffè macchiato (an espresso with a shot of foamed milk)
Cocoa powder

Preparation:
Prepare your preferred espresso, add a shot of foamed milk and finally sprinkle with cocoa powder.

CARAMEL MACCHIATO
Along with the espresso and milk, this variation of latte macchiato contains a caramel syrup whose taste bonds with that of the coffee for an harmonious and exquisite whole.

Ingredients (serves 1):
30 ml of espresso coffee
25 ml of cold milk
150 ml of hot milk
Caramel syrup (amounts may vary, depending on the size of the glass and personal preferences)

Preparation:
Pour the syrup down the inside of the glass. Pour first the cold milk and then the whisked hot milk into the glass. Add the milk foam. Prepare the espresso and pour it into the glass. Add a bonnet of milk foam.

VIENNESE CAPPUCCINO
Ingredients (serves 2-3):
1 dl of freshly made espresso coffee
2 dl of hot milk
9 tablespoons of whipping cream

Preparation:
Prepare the espresso coffee using a light roasted blend of coffee, making it longer than normal. Bring the milk to the boil and slowly add it to the coffee. Top with the previously slightly whipped cream.

DANISH COFFEE
Ingredients (serves 6):
6 eggs
Grated rind of one lemon
100 g of sugar
¾ l of strong, cold coffee
1 large glass of brandy

Preparation:
Beat the eggs with the lemon rind, add the sugar a little at a time until the eggs become light and airy. Slowly add the coffee and the brandy, stirring constantly. Serve in chilled teacups or “Ballon” glasses.

All the above mentioned drinks can be prepared with De’Longhi’s PrimaDonna Exclusive coffee maker.

Other recipes:

Soups:
Roasted Squash Soup with Apple and Brie by Bryan

Salads:
Autumn Pumpkin Potato Salad with Roasted Peppers by Pavel
Fennel salad by Přemek
New England Thanksgiving Warm Salad by Eva H.

Main Dishes:
Bohemian Mushroom Goulash with Herb Dumpling and Bacon by Miroslav Hanzal from Hilton’s CzecHouse Grill & Rotisserie
Chicken Madras Curry by Andy
Chicken Tagine with Dates and Honey by Dominic
Grilled Charlie by Jason
Pad Thai by Eva H.
Pork roll filled with ham, eggs, and sausages by Eva R.
Pumpkin Burger with honey and ginger dressing by Blue Chef from Belushi’s Bar & Restaurant
Ricotta Pie by Radka
Saffron risotto with St. Jacob’s Scallops by Petr Bureš from Bellevue
Sicilian style pizza by Brett
Spaghetti with bacon by Olga
“Staročeska Kuba” Mushroom Delicacy by Jan
Wild Boar Ragout with Bacon Dumpling by Marek Fichtner from Kempinski’s Le Grill

Desserts:
Beer Strudel by Veronika
Carrot Cake by Jan
Carrot Cupcakes by Olga
Tarte Tatin by Jan Pipal from Brasserie Délice at Sheraton Hotel
Wasps’ Nests by Pavlina

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