Berendo at the Rosemere’s Country Club – August 2009

On August 28th, Berendo was invited to the «Journee des Saveurs» organized by the Rosemere’s Country Club.  Members of the Country Club were invited to taste our espresso, latte and cappuccino. We used a Saeco Royal Bar Professionnel for the event and we used our Berendo Strong espresso.  We met with many coffee connoisseurs and were impressed by the crema of our espresso and several came back for a second cup.

Berendo at Islemere Country Club – May 2008

Berendo was at the Laval’s Lions Club annual golf tournament on May 25th 2008 in Sainte-Dorothee, Laval, Quebec.  We brought a Saeco Rubino 200 for the event and all players were invited to taste our Berendo Strong at the 9th hole.  The event was a success for us as the word spread quickly as players were telling each other that there was an excellent coffee at the 9th hole.

Thai Iced Berendo Coffee

Thai iced Berendo coffee is very simple to make.

Ingredients:

• 1/3 cup whole gourmet fair trade and organic Berendo coffee beans, dark roast or ¼ cup ground dark roast gourmet coffee
• 2 cups of water
• 3 cardamom pods (this adds the unique Thai flavor)
• 1 tablespoon of sugar or maple syrup.
• Ice cubes
• ¼ cup of half-and-half or evaporated milk.

Preparation:

In your coffee bean grinder, grind the cardamom pods with coffee beans or if you are using ground coffee just mix them together. Now brew this mixture with 2 cups of water. Add sugar or maple syrup and let it cool.

Pour this into two glasses filled to the top with ice. Add half-and-half or evaporated milk. Makes 2 servings.

Berendo Coffee & Macadamia Cake

Ingredients:

• 4 oz. butter
• 8 oz. bitter chocolate (70% cocoa)
• 4 whole eggs
• 2 egg yolks
• 4 oz. brown sugar
• 2 oz. flour
• 2 tsp. cinnamon
• 2 oz. chopped  Unsalted Macadamia  Nuts
• Chocolate covered coffee beans
• 1 oz. coffee liqueur or Cognac

Coffee syrup:

• 1 ¼ cup brewed Dark Roast Fair Trade and Organic Berendo Coffee
• 4 oz. sugar

Preparation:

In a double boiler pan (hot water bath), melt chocolate. Add butter and a tablespoon of dark roast Berendo coffee. Mix well and let cool.

On a mixer, add eggs and egg yolks. Set in fast speed and gradually add sugar, then flour and cinnamon. Set aside

Add the macadamia bits to the chocolate mixture. Slowly incorporate the egg mixture to this chocolate mixture as well.

Grease and add flour to the bottom of a round cooking pan. Bake 30 to 35 min. at 275º F.

For the coffee syrup: mix the Berendo coffee, sugar and cinnamon in a small pot. Once the mixture is slightly liquid, remove the cinnamon stick and separate in two halves. Leave one half in the heat, add coffee liqueur or Cognac and mix until it caramelizes.

Pick the baked biscotti with a toothpick and pour in the liquid coffee syrup so that it can penetrate the cake.

Bathe the cake with the caramelized mixture and let it cool. Decorate with chocolate covered coffee beans and serve.

Makes 6-10 servings depending on the size of each portion.

Berendo Coffee Glazed Chicken with Sauteed Apples

Berendo coffee provides the robust flavour and deep-brown colour in this unusually 
delicious entree. Buy chicken breasts already boned and skinned, 
so that the entire dish can be made in 15 minutes flat.

Ingredients:

• 4 tablespoons unsalted butter
• 4 large chicken breast
• 4 teaspoons lightly packed brown sugar
• 2 tablespoons coffee liqueur
• 1/4 cup brewed dark roast fair trade and organic Berendo coffee
• 1/4 cup apple cider or orange juice
• 1 large Granny Smith apple, peeled, cored, and cut into 1/4 inch wedges
salt and freshly ground pepper to taste

1. Melt 3 tablespoons of the butter in a heavy large skillet over 
medium-high heat. Without crowding, brown the chicken in the butter, 
turning once. Sprinkle 1 teaspoon brown sugar over each breast 
half and turn once more. Continue cooking until the sugar 
melts, about one minute.

2. Remove the chicken to a warm plate and cover loosely with foil 
to keep it warm. Over medium-high heat, deglaze the pan with the 
coffee liqueur, scraping up any browned bits on the bottom. 
Whisk in the Berendo coffee and apple cider or orange juice and reduce 
until slightly thickened, about 3 minutes.

3. In a separate pan, melt the remaining tablespoon of butter over 
medium-high heat. Add the apple wedges and saute, turning as needed, 
until golden on both sides.

4. Return the chicken breasts to the original pan, cover partially, 
and simmer until the chicken is finished cooking. It should be springy 
to the touch. Turn the chicken at least once in the coffee glaze. 
Taste, and adjust the seasoning with salt and pepper.

5. To serve, place a breast half on each plate and top with sauteed 
apple wedges. Spoon any remaining glaze over the apples 
and serve immediately.

Makes 4 servings.

Berendo Coffee Leg of Lamb

Ingredients

• 4-5 lb. lamb for roasting
• 2 cloves garlic
• ½ tsp salt (I use ¼ tsp instead)
• ¼ tsp pepper
• 1 ¼ cups very strong fair trade and organic Berendo coffee
• 2 tbsp flour
• 1/3 cup water
• 1/3 cup light cream
• 2 tbsp red currant jelly

Instructions:

Remove fat from roast. Cut slits in meat and add slivers of garlic.
Add salt and pepper.
Put in a roasting pan. Cook at 325F for one hour.
Baste with Berendo coffee. Finish cooking. Baste often.
Remove the meat from pan.
Make a paste of the leftover coffee, flour, and water.
Stir in the cream and jelly.
Heat and stir at intervals until thickened. Serve as gravy.

This recipe is suitable year round, as the dish can easily be done 
on the barbeque and the gravy cooked on the burner of the BBQ.

Berendo Coffee Martini

Note: Try various coffee liqueurs, as well as flavored vodkas, to vary this drink.

Ingredients:

• ice
• 1 1/2 ounces
• coffee liqueur (such as Kahlua or Tia Maria)
• 1 1/2 ounces vodka
• 1 whole fair trade and organic Berendo coffee bean

Instructions:

Fill a martini shaker with ice. Pour in the coffee liqueur and vodka and shake.

Strain into a chilled martini glass and garnish with a Berendo coffee bean.

The Canadian Coffee & Tea Show in Vancouver held on October 14th & 15th

The Canadian Coffee & Tea Show will be held in Vancouver this year. This Show gives the opportunity for all people from the coffee industry, such as roasters, restauranteurs, distributors and specialized retailers to learn more about new products on the market. The Show was held in Montreal last year and didn’t get the success that it deserved. We hope that the Show will come back to Montreal in the future.

http://www.coffeeteashow.ca/

The Show will host the Canadian Barista Championship. This event gives the opportunity to the best Baristas in the country to measure themselves in a fair competition. They need to prepare in 15 minutes: 4 espressos, 4 cappuccinos and 4 «signature» drinks of their own creation. This competition is really interesting to follow.

We invite you to consult the following link for additional information on this competition.

http://www.coffeeteashow.ca/cbc.php

Salon canadien du café et du thé à Vancouver, le 14 & 15 octobre 2009

Le Salon canadien du café et du thé aura lieu cette année à Vancouver. Ce Salon permet aux gens dans le domaine du café, autant pour les torréfacteurs, que les restaurateurs, les distributeurs et les détaillants d’en apprendre sur les nouveaux produits offerts sur le marché.  Le Salon a eu lieu l’an dernier à Montréal pour la première fois et ne fut pas le succès escompté. On espère bien qu’ils reviendront à Montréal dans le futur.

http://www.coffeeteashow.ca/

De plus, le Salon est l’hôte du Championnat canadien du Barista qui permet aux meilleurs baristas du pays de se mesurer dans une saine compétition où ils doivent préparer et servir 12 espressos, en 15 minutes, dont 4 espresso, 4 cappuccino et 4 autres espressos avec une recette originale que chaque compétiteur aura crée. C’est une compétition tout à fait intéressante à suivre.

Pour en savoir plus, n’hésitez pas à consulter le lien ci-dessous.

http://www.coffeeteashow.ca/cbc.php

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