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Coffee House favorites

post #1 of 17
10/6/00 at 5:09am
Thread Starter 
There are no real dessert only coffee houses here, BUT I've been to NYC and read about them in SF....N.O. has some too....
What are your favorites....
There is a place in NYC near Central Park that does wonderful L'Notre (?) pastries.
I like mocha eclairs.
Anyone Have a favorite pastry they have just with coffee? Most of the time too rich for dessert.
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post #2 of 17
10/15/00 at 9:34pm
It's not so rich, but the only time I usually have biscotti is when I am in a coffee house. I make it once in a blue moon.
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post #3 of 17
10/16/00 at 4:36pm
Thread Starter 
the last biscotti I made were teeth breakers...
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post #4 of 17
10/16/00 at 6:23pm
I Just made cherry and hazelnut biscotti for a play that the AIFW gave on Sunday. they are now my fave. I just got an order for 27 dozen. YEAH!!!!!!!!!!!!!!!!!!!!!

[This message has been edited by Chef David Simpson (edited October 16, 2000).]
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post #5 of 17
10/17/00 at 7:01am
Sounds yummy!!
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post #6 of 17
10/17/00 at 11:40am
Hello Palmier, and welcome to cheftalk.com. I, myself like all kinds of coffee dippers. It has to be hard to absorb the coffee without breaking and complement the taste of the coffee without taking away from the flavor. And the coffee has to be well rounded from the bean field to the cup.
As you can see I take my coffee drinking very serious. not to mention my taste for food. It's like being in love. You must always make passion and intigrity become one. Then and only then will you find true romance.
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post #7 of 17
10/17/00 at 2:16pm
Thread Starter 
Oh MY CDS you wax poetry....and with pastries
It's good having a kindred passionate spirit on cheftalk.
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post #8 of 17
10/17/00 at 3:51pm
Why thank you Shroomgirl, you are aren't so bad your self.
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post #9 of 17
10/18/00 at 12:18pm
For Christmas this season I have orders for upwards of 200# of Biscotti. I think this may be my million dollar idea. They are just sweet enough and dunk well with either coffe or wine or scotch or anything!

"Can it core a apple oh great chef of the future?"
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post #10 of 17
10/18/00 at 6:48pm
Thread Starter 
Biscotti and Scotch??? That's a new one
Chivas? What's in your biscotti?
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post #11 of 17
10/18/00 at 6:48pm
Thread Starter 
Biscotti and Scotch??? That's a new one
Chivas? What's in your biscotti?
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post #12 of 17
10/19/00 at 5:03am
Deviation from the coffee companion biscotti -- has anyone played around with the savory biscotti idea? Does it really fly?
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post #13 of 17
10/19/00 at 5:51pm
Thread Starter 
If anyone has would you please include dunking beverage of choice with flavors....this is off my wall.
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post #14 of 17
10/20/00 at 9:11pm
I did croutons once with a cornbread that came out a little too dry and heavy. I tossed the cubes in butter and baked them, but I'm sure it would have made great biscotti, too.
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post #15 of 17
10/21/00 at 1:40pm
It would be good with a sun dried tamato biscotti, with that portabello capuccino.
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post #16 of 17
10/21/00 at 1:45pm
m brown, I just got an order for 215 more of my cherry and hazelnut biscotti.

How about them apples!!
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post #17 of 17
10/30/00 at 7:09pm
You are such a buster!!!
Congratulations!
Sundried Tomatoes with Black Pepper Biscotti dunked in Red Zin.mmmmmmmmmmm

[This message has been edited by m brown (edited 10-30-2000).]
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