Flavors for your coffee

Time was when coffee was either black or white, the latter with sugar and milk or cream. It was simple then: it had to be strong and brewed. In the course of the coffee industry’s evolution, instant coffee came about, good for those in a hurry. Then the 3-in-1, which means you need not buy sugar and cream separately. Through all these, real coffee fanciers would still go for the traditional drink. But lately, multi-flavored coffee came on the scene, and now we’ve got the many coffee stops, which do not lack people of all ages lining up for the many variants offered. It has become good business, not only a soothing way to pass the time, chat with friends, or wait for a date.

What we did not know was that there is this company, Torres & Company based in San Francisco, engaged in blending beverages for the last 75 years. The line is labeled Torani. This has inspired beverage creations by providing a collection of flavored syrups, rich sauces and fruit purees giving that rich and delicious taste to a cup of coffee. Hence we have latte, espresso, frozen coffee and many others. Look up the brand in your favorite market, you might yet get yourself into what is apparently a profitable business. Otherwise you can find them on the internet via www.torani.com. Enjoy your drink.

Olive oil is one of the most versatile natural food enhancers available. If left-over pasta is rather dry, pour a few drops of this precious oil before heating. Should there be some left-over fish fried a day before, bathe it in olive oil before re-frying. If you want to do an ‘original’ salad dressing, mix it with some things you may have in your fridge, like this recipe we picked up from a flyer of Borges Spanish Olive Oil. Mix half cup Extra Virgin Olive Oil with 2 tablespoons white wine vinegar, 3 tablespoons cream, 1 tablespoon wholeseed mustard and freshly ground black pepper. Mix well and pour over fresh greens (lettuce, arugula, endive). Remember, for salads you must use the extra virgin variety. For cooking the pure press is perfect and for those who are still worried about calories, you can buy Extra Light Olive Oil. Our best source for olive oil is La Tienda where we get the Coosur brand. Borges, Ybarra and Pietro Corricelli are available in most supermarkets. Depending on how often you use this, you can choose the size of the bottle or can that fits your need.

Plastic manufacturers might want to look at the possibility of producing bag clips, to use in sealing food bags or storing cooked food or even keeping picnic baon fresh. A friend gave us a pasalubong of Miracle Bag Clips. They are made of plastic with perfect snaps and are of different sizes, from about two inches to four inches long. Very practical.

Our friend Pita recently sent us a jar of her super soft truffles. She is generous enough to share the recipe, which we are in turn passing on to interested readers. You need 500 gms semi-sweet chocolate, one half cup cream, one teaspoon coffee, 1 teaspoon kahlua and 250 gms milk chocolate. Melt the semi-sweet chocolate in a double boiler. In a separate pan, heat cream and then add coffee; let simmer. Mix this with the chocolate and add kahlua. At the right consistency, remove chocolate from pan and dip in ice-cold water. Roll into small balls and set aside. Melt the milk chocolate in a double boiler, dip the truffles until fully covered. You may roll them in choco powder, nuts or even desiccated coconut. Try this, it’s great!!!

The last time we visited our favorite hopia outlet, Eng Bee Tin in Binondo, which is now called a Chinese deli, we were happy to discover some of their new products such as Special Hopia Pandan (P28 a pack), Strawberry Tikoy (P88 for the small and P115 for the medium) and Sweet Corn Tikoy (same price). You can get a four—in-one (different fillings) box at P140. Hopia is still one of the best comfort snack foods.

Are you doing your Christmas gift list now? Better get to it right away. Go to bazaars where you will likely find items that suit your budget.