6 tablespoons butter
1/4 cup firmly packed dark brown sugar
1 1/2 cups all-purpose flour
1/3 cup very finely ground, fresh, medium roasted Kona coffee beans
1/2 cup chopped, freshly roasted macadamia nuts
1 teaspoon vanilla extract
2 tablespoons Kona coffee liquid, chilled
3 large apples, peeled and sliced
1 cup firmly packed dark brown sugar
1 tablespoon flour
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1 teaspoon fresh ground Kona coffee
3 tablespoons butter, cut into small pieces
Sauce, recipe follows
Crust: In a mixing bowl cream the butter, brown sugar, flour, and ground coffee together. Process until mixture is evenly fine textured. Add the nuts. In a separate bowl, combine the vanilla and coffee liquids together, then add them to the nut mixture. Process only until mixed, do not overprocess. Turn mixture into 9-inch pie plate, spread, and press evenly and lightly over the bottom and sides. Filling: Arrange apple slices around the edge of the crust-covered pan. Chop some pieces into cubes for the center. In a small bowl, combine the brown sugar, flour, nutmeg, cinnamon, cloves, and coffee, and pour over the apples. Dot the butter over the top. Preheat oven to 400 degrees F.
Bake for 10 minutes, and then reduce the oven temperature to 350 F. Bake 15 minutes more, until the apple begins to bubble. Place puddle of sauce in plate and set torte slice on top of sauce and serve. A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
1/4 cup brewed espresso
1 cup powdered sugar
2 tablespoons butter
1 teaspoon coffee liqueur
Combine sauce ingredients in a microwave-safe bowl and microwave for 3 minutes. Stir until smooth and chill.
Place spareribs in a large pan, cover with salted water, and bring to a boil. Cook spareribs for 1 1/2 hours, drain, and allow spareribs to cool until they can be easily handled.
Bone spareribs and trim all visible fat. Discard bones and fat, and cut remaining meat into 1/2-inch cubes and reserve.
Heat butter in a large saute pan, preferably with a nonstick surface. Add potatoes and onions, and cook until tender.
Add meat and coffee barbecue sauce and cook until all ingredients are heated through. Stir in corn, caraway seeds, chives, and cilantro. Season and reserve.
Steam asparagus until fork tender but still vibrant green. Gently stuff asparagus in place of bones in spareribs.
To plate dish, place spareribs on plate and drizzle with a little barbecue sauce mixture.
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