Tag Archives: food network magazine

How to Make Cold-Brew Coffee

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I first heard about cold-brewing coffee about 6 months ago and it has changed my life. I always loved iced coffee, but never really perfected it… until now. I tried everything! I would brew coffee and put it in the freezer until an ice layer formed at the top. I would make extra strong coffee and just dump ice in it. I would brew coffee then put it in the fridge for the next day. Nothing seemed to come out tasting that great.

I ran across a cold-brew “recipe” in Food Network Magazine one day and decided to finally give it a go. The gist of the recipe was just a ratio – 1 cup of coffee grounds to 1.5 cups of water. Here is my method:

How to Make Cold-Brew Coffee from lamb + wolf

 

Select the coffee you want to use. I prefer Dunkin Donuts brand. Two regular size coffee bags is equal to 6 cups of grounds. Put it into a large bowl or pot and add 9 cups of filtered water (I just take it from my fridge dispenser). Stir it together and cover. Let it brew for 12-24 hours.

How to Make Cold-Brew Coffee from lamb + wolf

 

You’ll need a fine mesh strainer and some type of container to collect the concentrate. If you don’t have a fine mesh strainer, you could use a regular strainer lined with coffee filters. Using a ladle, run the grounds through the strainer and be sure to press the grounds (I use the back of the ladle) to push all the water out.

How to Make Cold-Brew Coffee from lamb + wolf

 

Once finished, pour your concentrate into a sealable container. The concentrate is good for up to 1 week. My recipe yields just under 3 mason jars full.

How to Make Cold-Brew Coffee from lamb + wolf

 

Now the best part… make yourself some awesome cold-brew coffee!

How to Make Cold-Brew Coffee from lamb + wolf

 

For this particular batch, I have:

How to Make Cold-Brew Coffee from lamb + wolf

 

Pour in a small amount of the concentrate. You can see I fill up approximately 1/4 of the mason jar with ice in it. I then add 2-3 pumps of the syrup and a little creamer. The mason jar is about 1/2 full now, then just add water!

How to Make Cold-Brew Coffee from lamb + wolf

 

Put cuppow on, cover the openings with your fingers and SHAKE IT UP! That’s it! Best coffee EVER.

How to Make Cold-Brew Coffee from lamb + wolf

 

I don’t think I’ll ever make hot coffee again. I’m sold for life. I hope you like it just as much as I do!

xo Katie

(Full Recipe Below)

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Cold-Brew Coffee Recipe

  • 2 bags of coffee of your choice (6 cups of coffee grounds)
  • 9 cups of filtered water
  • creamer of your choice (optional)
  • flavored syrup (optional)
  • water (milk optional)

Mix coffee grounds and filtered water together in a large bowl or pot. Cover and let brew for 12-24 hours. Using a fine mesh strainer and pitcher, strain the coffee grounds making sure to press out excess water into the pitcher. This is your coffee concentrate. Pour it into containers to store in your fridge. The concentrate is good up to 1 week.

To make coffee, fill a glass with ice and add a small amount of coffee concentrate (you may have to play around with the amount you use depending on how you like your coffee to taste). Add in creamer and flavored syrup if you wish. Then fill the rest of the glass with cold water (or milk). Stir and drink!

Recipe Roundup!

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I hope everyone had a great Memorial Day weekend! Ours was full of spending time at home + cooking. Here are some of the recipes:

 

Spinach + Feta Chicken Sausage Fettuccini via Al Fresco

 

Salmon Teriyaki with Asparagus via Men’s Health (April 2012 issue) ~ we also served with a side of crawfish. It was the first time I’ve seen them offered at the seafood counter.

 

Maxwell Street Polish Sausage Sandwich via Food Network Magazine served with Almost-Famous Fried Pickles via Food Network Magazine

 

Black + Blue Doughnut Pancakes via …and then I ate it! ~ the recipe is for plain doughnut pancakes, but I threw in a handful of blueberries and blackberries

 

Lemon-Raspberry Sorbet Cake via Food Network Magazine ~ Since I don’t like chocolate, I substituted the chocolate wafer cookies with Nilla wafers + the chocolate chips with white chocolate chips

 

Beef, Chorizo + Tater Tot Tacos via Food Network Magazine(chorizo-potato tacos) ~ we pulled the “50 Tacos” insert out of the May 2012 issue + combined their recipe for basic ground beef (we subbed steak strips) with the chorizo-potato recipe (we subbed tater tots for the potato) to make this combo taco.

 

Hope you like them! Enjoy.

~katie

Recipe Roundup!

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I’ve only tried a few recipes this past week. With Husby being out of town, I just have no motivation to cook. It is really putting  a damper on my kitchen time!

Grilled Balsamic Pork Kebabs via Rachael Ray Magazine ~ the recipe only calls for onions on the kebabs with the pork, but we added zucchini to get some extra veggies

 

Buttermilk Pancakes via The Pancake Handbook ~ we added a handful or two of blueberries + they came out fantastic!

 

Bizcochitos via Food Network Magazine ~ I’ve never even heard of this type of cookie before, but is apparently New Mexico’s signature shortbread cookie. You can really taste the star anise to give it a unique flavor. Great with some passion tea!

 

Coming up this next week I’m going to try my first ever ice cream cake + a new pasta dish with chicken sausage! What are your favorite recipes?

~katie

Recipe Roundup

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Another week of great recipes!

Chicken Panzanella Salad via Women’s Health Magazine {unfortunately the recipe is not on their website… but this is a link to their Food Section}

 

Bette’s Diner Buttermilk Pancakes via The Pancake Handbook {Husby likes to substitute the buttermilk for greek yogurt!}

 

Everything Bagels via Food Coma {this is a blueberry bagel recipe ~ I’ve omitted the blueberries + instead brushed bagels with egg yolk, poppy seeds, salt, garlic powder + onion powder the last 5 mins of baking}

 

Shepherd’s Pie via Gordon Ramsay’s Recipes ~ this was perfect for St. Patty’s Day dinner with some imported beer {none for me + baby though!}

 

Blue Velvet Sandwich Cookies via Food Network Magazine {I just substituted the red food coloring for blue and VIOLA!}

 

Hope you try some of these recipes + I’d love to hear suggestions of your favorite recipes to try!

~katie

Recipe Roundup

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Here are this week’s favorite recipes!

Corn + Ham Chowder via Food Network Magazine

Italian Asiago Bagels via Food Coma – This link is actually to Blueberry Bagels, I just changed the add in to Italian seasoning + topped with Asiago

Chicken Garlic + Pineapple Pizza using dough via Lauren’s Latest

Apple Fritters via All Recipes

Crisp Salted Oatmeal White Chocolate Cookies via Smitten Kitchen

That’s it for this week! I need to get back in the kitchen, it has been a while.

~katie