Stronger in coffee flavor than a latte, cappuccino is great for an afternoon refresh or with dessert (switch to decaf if caffeine keeps you up at night).
Pour the coffee into a low cup and top with Master Foam. If desired, sprinkle with cinnamon.
Yields 1 serving
If you like a little coffee in your milk (rather than a little milk in your coffee), this one’s for you.
Pour the coffee into a 12-ounce cup and whisk in any sweetener. Add the hot milk and whisk lightly. Top with the Master Foam. If desired, sprinkle with cinnamon or cocoa.
Variation: For a mochaccino-style drink, whisk 2 tablespoons of natural cocoa powder into a small amount of the hot milk; when incorporated, add it along with the rest of the milk to the coffee and proceed with the rest of the directions.
Yields 1 serving
It’s a given that anytime you reach for olive oil rather than cream for your coffee, you’re replacing saturated fat with unsaturated fat brimming with polyphenols. With my Master Foam, you’re also getting a richness that deeply satisfies. Once you taste the full-bodied creaminess of frothed milk and EVOO, you may never go back to what you used before. As you experiment, start with a mild olive oil before trying a medium or bold one.
Emulsify the milk and oil with your preferred frothing tool until thick and nearly double in volume. It’s ready to pour right over your favorite hot or iced coffee in a cup or heatproof glass—perfect for seeing all the layers.
Yields 1 serving
I love the combination of sweet and savory ingredients in this stuffing. Cooking the wild rice and roasting the squash take some time, but you can work on the components of this dish simultaneously. Any stuffing left over after you fill the squash halves makes a great cold lunch the next day!
Step 1
Preheat your oven to 400°F. Cook the wild rice as directed on the package. While the rice is cooking, steep the raisins in a cup of boiling water to plump them; set aside. Next, cut each acorn squash in two and use a grapefruit spoon to remove and discard the seeds. Brush the cut sides with a tablespoon of olive oil and place them, cut side down, on a baking sheet lined with parchment paper. Roast for 25 minutes.
Step 2
Meanwhile, heat a large skillet and, when hot, toss in the pine nuts and cook, stirring constantly, for about two minutes, until fragrant. Lower the heat to medium, add 2 tablespoons of olive oil, the onions, and celery, and sauté until the onions are translucent, about 10 minutes. Add the diced apple, sage, and thyme, and cook for another 5 minutes. Drain the raisins, reserving the liquid, and add them to the skillet. Drain and fluff the rice and add to the skillet. If the mixture is too dry, add some of the raisin liquid, a tablespoon at a time. Season to taste with salt and pepper.
Step 3
Take the squash out of the oven, carefully turn over the halves, and fill them with the rice mixture. Drizzle each half with the remaining olive oil and return to the oven for another 25 minutes or until a knife tip easily pierces the squash flesh.
Yields 4 side dishes or 2 main dish servings
