3 April 2013

"Deceptively Easy Gourmet" Caramelized Espresso Frappe

Caramelized Espresso Frappe
We are so glad you have decided to join us once again for our Cooking Light Virtual Supper Club. This is a monthly event where a group of ladies and one gent in two neighbouring countries get together on the first Wednesday of every month to create a delicious meal from appetizers to dessert with a theme in mind. In its fourth year this is a team effort where we continue to share a love for healthy eating and living. We have recovered from Easter, Lent and April Fool's Day so for the month of  April we are strengthening our bonds, enjoying each others company virtually, and honouring the season with this months theme "Deceptively Easy Gourmet" which was chosen by one of our newest members Sarah of All Our Fingers in the Pie.  
Although distance always prevents us from gathering as a group in each others homes we have enjoyed sharing a well balanced virtual meal this month and hope you enjoy our healthy menu. These dishes from Cooking Light magazine are sure to bring "daffodil smiles" to your own table.

According to Wikipedia, "Foodies differ from gourmets in that gourmets are epicures of refined taste who may or may not be professionals in the food industry, whereas foodies are amateurs who simply love food for consumption, study, preparation, and news. Gourmets simply want to eat the best food, whereas foodies want to learn everything about food, both the best and the ordinary, and about the science, industry, and personalities surrounding food. Some gourmets would not consider themselves foodies and many foodies (including myself) would not consider themselves gourmets."

I love gourmet food and street food equally, it just depends on the day and the mood. When I think of the word gourmet I think more of a category of food and not the person themselves in this day and age. Do you remember Graham Kerr and "The Galloping Gourmet." As a kid I just loved to watch his cooking shows and dream of hosting dinner parties when I grew up. I guess I am aging myself here:D The way I see it, becoming a "food enthusiast" doesn’t have so much to do with your ability to cook, or your penchant for fancy gourmet food, but rather your openness to all food experiences and your willingness to partake in the "great banquet of life." This "foodie" enjoys the occasional poutine just as much as she enjoys the osso bucco, foie gras, and truffles she ate last weekend at a trendy eatery. And yes, I will always love the comfort food I grew up on like an ooey, gooey, macaroni and cheese and a steaming bowl of chicken noodle soup. This month our menu shows us just how easy it is to create gourmet meals at home. With all that is available to us these days it is deceptively easy to create a menu that will WOW our guests and keep it "light."

 So lets bring on our deceptively easy menu.

Sarah of All the Fingers in the Pie starts us off with Ceviche de Camaron
Susan of The Spice Garden wows us with a Ham, Corn and Cheese Souffle 
Jerry of Jerrys Thoughts, Musings and Rants always brings tasty treats like this Phyllo Wrapped Asparagus with Proscuitto
Roz of La Bella Vita Cucina brings the "piece de resistance" an Italian Pork Saltimbocca with Polenta
Sandi of Whistlestop Cafe Cooking tempts us with an amazing dessert...Chocolate Souffle with Creme Anglaise
I brought along a tasty Caramelized Espresso Frappe to end our meal. There will be plenty of these this summer here at More Than Burnt Toast. So here is the recipe. Just perfect for cooling us off on hot Spring days like today.

**Caramelized Espresso Frappe**

1/2 cup boiling water
1 teaspoon instant espresso or 2 teaspoons instant coffee granules
1/4 cup sugar
1/4 cup water, divided
1 cup skim milk
1/4 cup hot cocoa mix
1 cup crushed ice

Combine boiling water and espresso; stir until coffee dissolves. Pour into an ice cube tray; freeze 4 hours or until firm.

Combine sugar and 2 tablespoons water in a small heavy saucepan over medium heat; cook until sugar dissolves. Continue cooking an additional 5 minutes or until golden. Remove from heat; carefully stir in 2 tablespoons water with a whisk (mixture will bubble vigorously). Let cool.

Combine caramelized sugar, milk, and cocoa mix in a blender; process until well-blended. With blender on, add coffee ice cubes, 1 at a time; process until smooth. Add crushed ice; process until smooth. Serve immediately.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison. Best Blogger Tips


  1. I am a food enthusiast who loves good food, so I guess I am both a gourmet and foodie (nonetheless I totally dislike labels)... ;-)

    A heavenly frappe!



  2. My daughter loves these:)Thank you~

  3. I wish I was having this for breakfast right now. YUM!

  4. I have been waiting and waiting for this recipe! It looks so good and not so rich as you buy at a coffee shop!

  5. Oh boy! I can see a hot evening and a cool frappe in my future ... or as Pam suggests, a hot summer morning and a cool morning frappe in lieu of the morning hot coffee! Awesome contribution, Val!

  6. I tend to think of frappes of something I "can't" make at home but in reality they are SO doable! This sounds like a tasty to end to this great meal!

  7. Hmmm - problems with blogger commenting. Will try again.

    A perfect addition to the party Val. It has so many of the flavours that I love . . . coffee, caramel, and chocolate. Really, what is not to love withnthe three c's?

  8. What a lovely way to finish a meal, it looks and sound delicious!

  9. Fantastic Frappe Val! I can understand why you enjoyed it!

  10. Oh la la! This one, I MUST try! You have just written the two magical words: coffee and caramelized :-) Thank you for the recipe! Veronique (French Girl in Seattle)

  11. Summer's version of a cup of coffee - fabulous after dinner for warm weather meals.

  12. how marvelous! now i REALLY wish the warmer weather would hurry up and get here! :)


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