July 10th, 2014
The New York Times recently reported that the place to find great coffee in NYC is everywhere. Cult roasters and specialty ateliers are king. Starbucks is out. Dunkin’ Donuts who? Sipping Muganjo at Kaffe1668 and browsing cafe-slash-design shop Budin has put us in a coffee state of mind. Let’s take a closer look at coffee culture across the continents. How do you take your coffee? Elephant dung or two shots of rum?
Dotting the vineyards of Napa Valley are specialty coffee shops serving brews with coffee ice cubes. The sun shouldn’t water down your morning routine.
Nothing says “guten Morgen” like two shots of rum, a cube of sugar, and whipped cream. Oh, and coffee, of course. You will typically find Pharisӓer coffee in Northern Germany. In the shopping-savvy Cologne or the posh-centric Düsseldorf, seek out the locals-only spots.
Brought to you by the elephant you rode in on, Black Ivory Coffee is made from native Arabica coffee beans that have been consumed by the local elephants, digested, dried, and then brewed in a special 19th century Austrian-style siphon.
Affogato (literally meaning “drowned”) is a “hot-meets-cold” specialty, adding the richness of vanilla gelato to Italian espresso. Enjoy a cup on your break from winding around the Venitian canals or navigating the Roman ruins.
The Tokyo bustle leaves no time for waiting in coffeeshop lines. While on the go, pick up a Boss coffee from local vending machines. Depending on the season, this delicious canned coffee can warm you in the winter, or cool down your summer.
Made from caffeine-free wattleseeds, the Wattlecino is popular for its chocolate, coffee, and hazelnut profile. Enjoy buzz-free relaxation at the Sydney harbor, beverage in hand.
While shopping the Souks of Marrakech, stop for a café des épices. Stall owners brew their choice of spices into coffees laced with everything from ginger, black pepper, sesame, cardamom, and more.
August 23rd, 2012
At AMPR, we’re lucky to work a stone’s throw away from the Union Square Greenmarket. With August’s cornucopia of locally grown produce, it’s hard to shake that “so-many-recipes-so-little-time” feeling while meandering through the various stalls. But fruit-wise, delicate berries from the Hudson Valley – in our opinion – always steal the show.
Fruit tarts are a common sight in France, a country that’s home to a number of exciting properties represented by AMPR. Last week would have been Julia Child’s 100th birthday, and we’re celebrating her legacy of French cooking with a classic tart native to windswept Oléron, a scenic island off France’s Atlantic coast. The recipe is featured in Ruth Reichl’s book Tender at the Bone (a joy to read, by the way!) preceded by a few descriptive lines that had us chomping at the bit to get our hands in the flour:
Danielle took her finger out of her mouth and took a bite. I watched her. She took another. And another. I took a bite myself.
It was magnificent. The fruit was intoxicatingly fragrant and each berry released its juice only in the mouth, where it met the sweet, crumbly crust. “Why is this so much better than other tarts?” I asked.
Madame Deveau looked at me with something like interest. “The American wakes up,” she commented. “It is that the products here are so good,” she said. “Good butter from fat cows and wild berries grown in the island air.”
While we can’t comment on how the Big Apple’s Greenmarket compares to the fat cows and island berries of Oléron, we can happily confirm that this tart is a welcome taste of summer – anywhere , anytime. Now, be inspired!
Oléron Raspberry Tart
1½ c. sifted flour
¼ c. sugar
1 stick unsalted butter, chilled and cut into ¼-inch squares
2 tbs. heavy cream
1 egg yolk
¾ c. blanched almonds, toasted
¾ c. sugar
3 tbs. unsalted butter, softened
3 egg yolks
1 tsp. vanilla extract
4 c. raspberries
2 tbs. currant jam and/or powdered sugar, for garnish (optional)
Place sugar and flour in a large mixing bowl and whisk to combine. Add the butter squares to the flour mixture and blend using a pastry blender or forks until the mixture resembles coarse cornmeal. Add cream to the egg yolk and pour into flour mixture. Mix lightly with a fork until the pastry holds together in a small ball. If it’s not moist enough, add a tablespoon or so of water.
Sprinkle some flour across a counter and push the dough with the heel of your palm until it has been worked through. Do not over-mix. Gather the dough into a ball, wrap it in plastic wrap, and let rest in the refrigerator for at least three hours.
Preheat the oven to 350 degrees Fahrenheit. Remove the dough and allow to warm on the countertop for ten minutes. On a floured surface, flatten the ball and roll it into an eleven-inch circle. Fit gently into an eight- or nine-inch tart pan with a fluted edge and removable bottom. Press into pan gently, being careful not to stretch the dough. Trim off the edges and freeze for ten minutes to firm.
Line the tart shell with aluminum foil and fill with rice or dried beans. Bake 20 minutes. Remove aluminum foil and filler and bake for five minutes more or until golden. Remove from oven and allow to cool while making the filling.
Blend the almonds and three tablespoons of the sugar in a food processor until it is a fine powder. In a separate bowl, cream butter with the remaining sugar, and then add the yolks. Fold in the almond-sugar mixture and vanilla to combine.
Spread the almond mixture into the pre-baked crust and top with two cups of the fresh berries. Sprinkle the tart with two tablespoons of sugar and bake for 40 minutes or until just set. Cool at least two hours.
Just before serving, cover the tart with the remaining two cups of raspberries. Garnish with powdered sugar or brush the top with a simple glaze made from two tablespoons currant jam heated with one tablespoon of water. Bon appétit!
Photo was taken by Ben from the AMPR team.