Ingredients
2 tbsp unflavored gelatin
1 cup coffee liqueur
2 cup hot strong coffee
1/2 cup pure maple syrup
2 tsp lemon juice
1 cup whipping cream
2 tsp vanilla
1 each graham cracker crust
Directions
In large mixing bowl, soften gelatin in coffee liqueur. Add hot
coffee, maple syrup, and lemon juice. Stir until gelatin is totally
dissolved. Chill the coffee mixture until almost firm, then beat
until totally free of lumps. In a separate bowl, whip the cream and
vanilla together, until the cream forms soft peaks. Fold cream into
coffee mixture. Spoon into 9-inch pie crust. Chill at least 2 hours
before serving. Serves 8
Servings: 8 servings
Coffee Chiffon Dessert Recipe brought to you by Recipe Ideas
Categories: Beverages; Coffee; Dessert
The History of Recipes
Historians have traced the existence of recipes way back into ancient history, in fact as far as the Egyptians, and maybe further still. Having said that, sadly, these old records were just very basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the most ancient recipe in existence, according to Professor Solomon Katz, are some ancient tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated. As we move into Roman times around 25BC a man called Apicius created a number of documents which described recipes enjoyed by wealthy roman citizens. In his publication, Apicius recounts how the meals were divided into hors d`oeuvres, main meal and afters, something that is very familiar to us today. Aspicius also tells us how the Roman chefs used a good variety of herbs and spices, including many that are still in use today for example thyme, rue and asafoetida. Moving on, we have a couple of interesting cookery books which appeared in the fourteenth century - a recipe book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, these books have no connection with the spicy food that appears on menues today, but rather recipes for the types of food cooked for the upper classes of that period. Later, in the 15th century, knights returning from the crusades brought us many new foods and herbs from Arab cooking, including spices like coriander, parsley, and rosemary. The introduction of these new herbs and spices caused an explosion in cookery books, some of which are now in private collections. During the following few centuries, the rich families of Wesstern Europe tried to serve the most exotic meals, and as a consequence, the best chefs and their recipes were highly sought after. Even so, it wasn`t until the 19th century the formal cooking and recipe publications became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collecting, verifying, and recording recipes common in their social group. By the advent of the 1900s, cooking publications are increasing in popularity mostly as a result of more people being able to read, people having increased free time and being a little richer. The revolution that is television brings us celebrity chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of computers and the internet, allowing us all to access thousands of recipes such as those found on our web site. |
We hope you enjoy this Coffee Chiffon Dessert recipe.
