1. Alexander Espresso

1 c Cold water
2 tb Ground espresso coffee
1/2 ea Cinnamon stick (3″ long)
4 ts Creme de cacao
2 ts Brandy
2 tb Whipping cream, chilled
1 ea Grated semisweet chocolate

Break out your espresso machine for this one or just make really strong coffee w/ a small amount of water. Break cinnamon stick into small pieces and add to hot espresso. Allow to cool for 1 minute. Add creme de cacao and brandy, and stir gently. Pour into cute demitasse cups. Whip the cream, and float some cream on top of each cup. For looks, garnish with grated chocolate or fancy chocolate curls. Multiply proportions by six and it’s perfect for a party. Serves 2

2. Canadian Coffee

1/4 c Maple syrup; pure
1/2 c Rye whiskey
3 c Coffee; hot, black, double strength
Topping:
3/4 c Whipping cream
4 ts Maple syrup; pure

Topping: Whip cream with maple syrup just up until soft mounds; set aside.
Divide maple syrup and whiskey among 4 warmed heatproof glass mugs or goblets. Pour in coffee to 1 inch of top; spoon topping over coffee.

3. Alpine Carnival

2 tb Instant coffee
1 ts Vanilla
2 tb Brown sugar
1 ts Water
1 1/2 c Boiling water
1/2 c Whipping cream, whipped

Divide instant coffee and vanilla evenly between two Spanish coffee glasses. In a small heavy saucepan, dissolve sugar in the teaspoon of water. Over medium heat, stir dissolved sugar until it reaches a full boil. Immediately remove from heat and stir in boiling water. Divide sugar mixture between coffee glasses and top with a dollop of whipped cream. Makes 2 6 oz servings.

11 Minute Strawberry Jam

5 c Strawberries
5 c Sugar

Directions:
Put the strawberries in a pan. Add 1 cup of sugar. Bring to a boil and boil for 4 minutes. Add the second cup of sugar and boil again for 4 minutes. Then add the third cup of sugar and boil for 3 minutes. Remove from stove, cool, stir occasionally

Eggplant Jam

3 md Eggplants (3 lb total)
Salt
7 tb Oil, olive
3 Garlic cloves; minced
2 ts Paprika, sweet
1 1/2 ts Pepper, Cayenne or
1/8 ts Harissa
Pepper; freshly ground
3 -to 4 tb Lemon juice, fresh
1 tb Parsley; chopped
3 Lemon wedges or
3 Tomato wedges

Directions:
Preheat the oven to 375 degrees. Cut the stems off the eggplants. Using a vegetable peeler or a sharp knife, peel the skin in 1/2 inch wide strips vertically down each eggplant so you get a striped effect. Slice each eggplant horizontally into 1/2 inch slices. Place in a colander and salt each slice. Let stand 30 minutes, then rinse well and pat dry with paper towels.
Brush a baking sheet with 3 tablespoons of the oil. Lightly brush the eggplant slices with 2 tablespoons oil and place in a single layer on the baking sheet. Bake for 20 to 30 minutes, turning occasionally, until the slices are light golden brown on both sides.
Transfer the eggplant to a bowl and, using a fork or potato masher, mash with the garlic, paprika, cumin, water and cayenne. Season to taste with salt and pepper.
Heat the remaining 2 tablespoons of oil in a large skillet. Add the mashed eggplant and fry very slowly, turned occasionally, for about 20 minutes, or until the moisture evaporates. Stir in the lemon juice and cook 1 minute longer. Taste, and season with salt and pepper, if needed.
Place the eggplant on a platter and garnish with parsley and lemon or tomato wedges. Serve warm or at room temperature. This eggplant spread has a jam like consistency. It is made all over North Africa, but this version, with garlic, cumin and lemon juice is one of the most flavorful. Serve it with warm country-style bread or pita.

Hawaiian Jam

8 Peaches, peeled
3 lg Oranges
Pulp of 1 med. cantaloupe
1 Lemon
1 (8 1/2 oz.) can crushed Pineapple
Sugar

Directions:
Chop all ingredients fine. Put oranges through food chopper. Combine all with 3/4 cup sugar for every 1 cup of fruit. Mix well and let stand overnight.
Next morning, gently cook mixture 1 hour, stirring frequently. Pour into hot jars and seal. Makes 8 pints.

Material I

250 gr minced pork
1 tablespoon soy sauce
1 tablespoon soy sauce
1 tbsp oyster sauce
1 teaspoon sesame oil
2 tsp ang ciu
1 tablespoon pepper
6 cloves garlic, minced
5 mushrooms hioko, soaked, cut tipis2
1 tablespoon vegetable oil

Materials II (spice noodles):

Fat 1 tsp oil (from fat chicken / pork)
1 teaspoon soy sauce
1 / 4 tsp pepper

Boiled egg noodles (see recipe buttered egg noodles)
complementary:

Vegetable caisim
meatball
dumpling

HOW:

make fat oils:
1. Fat fried in vegetable oil until slightly out all the oil.

How to make meat loaf:
1. saute garlic in vegetable oil until fragrant.
2. enter mince, stirring until the color changes.
3. enter all the other spices & mushrooms.

How to mix noodles:
1. wet noodles boiled, drained.
2. II prepared seasoning mix in a bowl.
3. enter into the boiled noodles in a bowl, stir.
4. sprinkle 1 tablespoon minced meat, add vegetables, meat balls or dumplings

tips: to measure ingredients is approximately, can be adjusted to taste
Yamien