Recipes: Iced Mocha Freeze and Roasted Pork with Apple Parmesan Salad
A reader asked for an Iced Mocha Freeze recipe that would taste like those sold at coffee outlets.
Q. My daughter is addicted to fancy mocha iced coffee but is spending nearly $4 a day on the habit. I have tried to come up with a homemade version but she says mine are watery. Can you help?
A. Like you, I tried simply pouring hot coffee over ice and adding milk and chocolate syrup, but it seemed something was missing. I found that these tips from Eight O'Clock coffee (recently named a top pick for affordable coffee by Cheapism.com make a difference:
— For a quick fix: Brew coffee in the morning and stick it in the freezer. In a half-hour, when you're finished getting ready for your day, you'll have an iced coffee ready and waiting.
— Make use of leftover coffee: Instead of dumping what's left in a coffee pot when you've brewed too much, put it in a container and store in the fridge. You'll have iced coffee ready to go at any time. Or make coffee ice cubes to use in your iced coffee — you won't have to worry about it becoming watered down.
— Stay strong: If you are pouring your coffee over regular ice cubes, brew it about 25 percent stronger so it holds up when the ice melts.
Iced Mocha Freeze
Makes 4 servings
Low-fat milk, syrup and whipped topping may be substituted.
4 cups freshly brewed coffee, divided
1/2 cup whole milk
3 ounces chocolate syrup
1. Pour 2 cups of the coffee into an ice cube tray and freeze; place the rest in the refrigerator. Once frozen, place the coffee ice cubes in a blender. Add chilled coffee, milk and chocolate syrup; blend until smooth. Pour into tall glasses and garnish with whipped cream.
Per serving: 100 calories (12 percent from fat), 1.4 g fat (0.7 g saturated, 0.4 g monounsaturated), 3 mg cholesterol, 1.8 g protein, 19.7 g carbohydrates, 0.7 g fiber, 0 sodium.
Tried and New
I can still remember the giant silver can of Bertolli olive oil sitting by the stove in my mother's kitchen. The company, which has branched into pasta sauces and frozen meals among other products, has just launched a line of premium vinegars.
While most of us have become acquainted with balsamic vinegar, the pinot grigio and chianti vinegars Bertolli offers are rich flavors that will enhance all kinds of foods, with each lending the wine's characteristic flavor to the vinegar must. There's also an Italian glaze you use as you would a balsamic reduction — exceptionally sweet and mildly sour, and perfect on vegetables or amazing just drizzled on ice cream.
The recipe, here, developed for Bertolli by Fabio Viviani of Bravo' Top Chef, uses the balsamic vinegar as a wonderful accent to roast pork and apples in a salad.
Roasted Pork with Apple Parmesan Salad
Makes 2 servings
2 pork chops, trimmed
Sprig fresh parsley, leaves chopped
Sprig fresh sage, leaves chopped
2 sprigs fresh rosemary, leaves chopped
Salt and freshly ground pepper
3 garlic cloves, crushed
2 tablespoons olive oil
3 lemons, halved
2 cups microgreens or baby spring mix
1 Red Delicious or other crisp apple
1/2 cup grated Parmesan cheese
Extra-virgin olive oil and balsamic vinegar of Modena
1. Heat oven to 375 degrees. Season pork on both sides with parsley, sage, rosemary, salt and pepper. Heat garlic and the 2 tablespoons olive oil in an ovenproof skillet over medium. Sear chops on both sides. Add 2 lemon halves to pan for flavor. Transfer to oven to finish cooking, 5 to 10 minutes depending on thickness of chops.
2. Place greens in a bowl with a pinch of salt. Squeeze on juice from 1/2 lemon. Quarter, seed and thinly slice the apple, and squeeze on juice from remaining fresh lemon halves. Add to salad along with Parmesan. Toss the salad. Drizzle with olive oil.
3. Once pork chops are done, plate and top with salad. Finish with a couple of drops of balsamic vinegar and a drizzle of olive oil. Season with pepper and a squeeze of juice from the roasted lemon.
Per serving: 394 calories (47 percent from fat), 20.7 g fat (6.3 g saturated, 10.8 g monounsaturated), 96 mg cholesterol, 33.6 g protein, 19 g carbohydrates, 2.9 g fiber, 392 mg sodium.