RED MOKA ESPRESSO

 

Make two batches -espresso and moka- and serve in demitasse. But here's what you need to prepare the day before: pan-roasted brown rice (half a cup, uncooked), stirred constantly over super low, oil-less heat, until three tones darker with uneven charring, rendered about 45 minutes, more or less.

Morning. I would play the opera Thais, by Jules Massenet, while preparing this coffee (according to the gypsy vendor in Guatemala where I bought the cocoa bars, one must seduce the "underlying" value of the chocolate to pleasure you) - so there you go.   

In a small saucepan over microheat, pour 2 cups of whole milk, and no-boil simmer. When vapors rise, add 1 tbsp of ground-to-powder (with mortar and pestle) roasted brown rice, an ounce of the gypsy-bought cocoa nibs (go to La Antigua, Guatemala the week before), one piece of Portland's Harry and David chocolate cherries, a small pinch of hibiscus tea leaves (Sahadi's would have those), and a tsp of sugar. Stir delicately with a whisk... until the "heart of the chocolate bleeds."

To make the espresso in a Bialetti is pretty straightforward. But of course: coffee matters. I'm an Illy person. Try that.

Serve: Fill demitasse with espresso to three fourths (by now you should've transferred the moka in a Turkish coffee maker because it has a lipped brim) - and "kiss" the cherry on top! 

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Using Black Cherries in Syrup

Well, make fabulous refreshments!

1.) Summer Iced Tea infused with the syrup: In a high ball glass filled with ice and tea (Yogi organic lemon ginger tea is great), stir in a dollop of the goolicious cherries - bottom-up, and before serving, design and luxuriate the drink with fresh tarragon leaves.

2.) Mint Leaves, Black Cherries Mimosa: Using a flute glass, tear up 3 leaves of the herb to the bottom, add the syrup (a tbsp), and macerate together; then add frosty Spanish Cava or Italian Prosecco.

3.) Black Cherries Lillet Blanc Spritzer: Pretty simple - in a brandy glass half-filled with ice, add one part lillet and one part club soda, stir gently; then add a drop of the black cherry syrup like a love potion - and make your day!     

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Pearled Farro Grains, Shaved Manchego, Seeded Peperoncinis and Salumi Cold Salad

Process: Cook and prep above four ingredients, portioning 3:1:1:1, respectively; set aside in fridge.

Make dressing using Chianti vinegar - again, its complexity, as you like it: I use pretty much all my whole, dried spices and seeds in my cupboard (a Mediterranean bias menagerie - from bay leaf to mustard to coriander to mint and so on...) - and then shaken in a small jar, lid tight, with sugar, salt, back pepper and chili flakes, some olive oil, to taste and to balance, achieving intense floral and mineralogical perfume when you open the lid.

To serve: Take farro salad from fridge, add a pinch or two of dried chives, then strain dressing in. Mix to coat well. Plate it as first course.
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Plus: Smoked White Fish - between Tabbouleh Greenery and Grated Pickled Beets - Grilled Baguette Sandwich (with Tzatziki yogurt dip)

Process: Pretty simple - all ingredients are available at Sahadi's in Brooklyn; assembling them as imagined in the title is what needs to be done - and you're good to go (heating the sandwich, of course, to crunch it up).

Eat after or with Farro salad (and summer beer, your choice, and Tim's jalapeno chips are super). Don't forget the tzatziki!

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