L'Originale Coffee

Trips ' Restaurant

Baileys

Hennessy

Classic margarita with lime juice and tequila.

Margarita

Rich chocolate mousse topped with whipped cream.

Chocolate Mousse

Classic French onion soup topped with melted cheese.

French Onion Soup

Pasta with fresh vegetables in a light garlic sauce.

Pasta Primavera

Fresh salmon grilled to perfection, served with seasonal vegetables.

Grilled Salmon

Romaine lettuce, croutons, and Caesar dressing.

Caesar Salad

Disaronno

Glendronach 12

Begin by setting up your coffee maker. If using a French press, ensure it is clean and dry.

Prepare Your Coffee Maker

Measure 1 cup of coarsely ground coffee and add it to the coffee maker or French press.

Add Coffee Grounds

In a kettle, heat 4 cups of water until it reaches a rolling boil.

Heat the Water

Pour the hot water over the coffee grounds in the coffee maker or French press. Allow it to steep for about 4 minutes if using a French press. If using a drip coffee maker, simply start the brewing process.

Brew the Coffee

If using a French press, press down the plunger slowly to separate the grounds from the brewed coffee. Pour the freshly brewed coffee into a carafe or directly into cups.

Strain the Coffee

Add 2 tablespoons of sugar to the hot coffee and stir until fully dissolved.

Sweeten Your Coffee

If desired, pour in 1 cup of milk or cream for a creamier texture and flavor.

Add Milk or Cream

Add 1 teaspoon of vanilla extract, 0.5 teaspoon of cinnamon, and if desired, 0.25 teaspoon of nutmeg. Stir well to combine.

Incorporate Flavorings

Taste the coffee and adjust sweetness, creaminess, or flavorings to your liking.

Taste and Adjust

Coarsely ground coffee

Water

Sugar

Milk or Cream (optional)

Vanilla extract

Cinnamon

Nutmeg (optional)

In a bowl, combine olive oil, minced garlic, lemon juice, chopped rosemary, salt, and black pepper. Add the chicken breasts and coat them well with the marinade. Cover and let it marinate in the refrigerator for at least 30 minutes.

Marinate the Chicken

Preheat a grill or grill pan to medium-high heat. Remove the chicken from the marinade and grill for 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove from the grill and let it rest for 5 minutes before slicing.

Grill the Chicken

Wash the baby potatoes and cut them in halves. Boil them in salted water for about 15-20 minutes or until fork-tender. Drain and set aside.

Prepare the Potatoes

In a skillet, melt the butter over medium heat. Add the trimmed green beans, salt, and black pepper. Sauté for about 5-7 minutes until the beans are tender-crisp.

Sauté the Green Beans

Once the potatoes are cooked and drained, you can toss them with the sautéed green beans. Serve the grilled chicken alongside the potatoes and green beans for a complete meal.

Combine and Serve

Chicken Breast

Olive Oil

Garlic

Lemon Juice

Fresh Rosemary

Salt

Black Pepper

Baby Potatoes

Green Beans

Butter

In a medium mixing bowl, combine the Irish whiskey and coffee liqueur. Stir gently until well mixed.

Combine Liquors

In a separate bowl, whisk together the heavy cream, sweetened condensed milk, vanilla extract, and chocolate syrup until smooth and creamy.

Mix Cream Ingredients

Slowly pour the cream mixture into the liquor mixture while stirring continuously. This helps to blend them smoothly without separating.

Combine Mixtures

If using, whisk in the cocoa powder and brewed coffee until fully incorporated.

Add Optional Flavorings

Pour the final mixture into a clean glass bottle or jar with a tight-fitting lid.

Transfer to Container

Seal the container and store it in the refrigerator. It can be kept for up to 2 weeks.

Refrigerate

Irish whiskey

Coffee liqueur

Heavy cream

Sweetened condensed milk

Chocolate syrup

Cocoa powder

Coffee (brewed and cooled)

Begin by chilling your serving glass. Fill it with ice water and set aside while you prepare the cocktail.

Chill the Glass

In a mixing glass, add 2 oz of Hennessy Cognac and 1 oz of Sweet Vermouth.

Mix the Ingredients

Add 2 dashes of Angostura Bitters to the mixing glass.

Add Bitters

Fill the mixing glass with ice cubes (approximately 1 cup) to chill the ingredients.

Add Ice

Using a bar spoon, stir the mixture gently for about 30 seconds until well chilled.

Stir the Mixture

Discard the ice water from the chilled serving glass. Strain the mixture into the glass, ensuring a smooth pour.

Strain into Glass

Twist an orange peel over the drink to release its oils, then drop it into the glass as a garnish.

Garnish

Hennessy Cognac

Sweet Vermouth

Angostura Bitters

Ice Cubes

Orange Twist

Rub the rim of a chilled cocktail glass with a lime wedge, then dip the rim into salt to coat it.

Prepare the Glass

In a cocktail shaker, combine 2 oz of tequila, 1 oz of lime juice, 1 oz of orange liqueur, and 0.5 oz of simple syrup.

Fill the shaker with 1 cup of ice and securely close the lid.

Shake vigorously for about 15 seconds until the mixture is well chilled.

Shake

Strain the mixture into the prepared cocktail glass. Optionally, garnish with a lime wedge.

Strain and Serve

Tequila

Lime juice

Orange liqueur (Cointreau or Triple Sec)

Simple syrup

Lime wedge

In a heatproof bowl, melt the dark chocolate over a pot of simmering water (double boiler method) until smooth. Remove from heat and let it cool slightly.

Melt the Chocolate

Carefully separate the egg yolks from the whites. Place the yolks in a mixing bowl and the whites in another bowl.

Separate the Eggs

Add granulated sugar and vanilla extract to the egg yolks. Whisk until the mixture is pale and creamy.

Mix Egg Yolks and Sugar

Slowly mix the melted chocolate into the egg yolk mixture until fully combined.

Combine Chocolate with Egg Yolks

Using a hand mixer or whisk, beat the egg whites until stiff peaks form.

Whip Egg Whites

Gently fold the whipped egg whites into the chocolate mixture in three additions, being careful not to deflate the mixture.

Fold Egg Whites into Chocolate Mixture

In a separate bowl, whip 300 ml of heavy cream until soft peaks form.

Whip Heavy Cream

Gently fold the whipped cream into the chocolate mixture until fully incorporated.

Combine Cream with Chocolate Mixture

Divide the mousse into serving cups and refrigerate for at least 2 hours to set.

Chill the Mousse

In a mixing bowl, whip 100 ml of heavy cream with powdered sugar and vanilla extract until soft peaks form.

Whip the Cream

Once the mousse has set, spoon or pipe the whipped cream on top of each serving.

Top the Mousse

Dark chocolate

Eggs

Granulated sugar

Powdered sugar

Slice the onions thinly. In a large pot, melt the unsalted butter over medium heat. Add the sliced onions and cook, stirring frequently, for about 20-25 minutes until they are caramelized and golden brown.

Sauté the Onions

Add the minced garlic to the caramelized onions and cook for an additional 1-2 minutes until fragrant. Pour in the dry white wine and increase the heat to medium-high. Scrape the bottom of the pot to deglaze and let the wine reduce by half.

Add Garlic and Deglaze

Add the beef broth, thyme, bay leaves, salt, and black pepper to the pot. Bring the soup to a simmer, then reduce the heat to low. Cover and let it cook for about 30 minutes, stirring occasionally.

Simmer the Soup

Taste the soup and adjust the seasoning with more salt and pepper if needed. Remove the bay leaves before serving.

Adjust Seasoning

While the soup is simmering, slice the baguette into 1-inch thick slices. Optionally, you can toast the slices in the oven until they are golden brown.

Prepare the Baguette

Ladle the soup into oven-safe bowls, place a slice of toasted baguette on top of each bowl, and generously sprinkle the Gruyère cheese over the bread.

Add Cheese

Place the bowls under the broiler in the oven for 3-5 minutes, or until the cheese is melted, bubbly, and slightly browned.

Broil the Soup

Onions

Unsalted butter

Beef broth

Dry white wine

Thyme (fresh or dried)

Bay leaves

Black pepper

Baguette

Gruyère cheese

In a large pot, bring 4-6 quarts of water to a rolling boil. Add 1 tablespoon of salt to the boiling water.

Boil Water

Add the spaghetti to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally.

Cook Spaghetti

Once cooked, drain the spaghetti in a colander and set aside, reserving a little pasta water (about 1/2 cup).

Drain Pasta

While the pasta cooks, chop the bell peppers, zucchini, and carrots into bite-sized pieces. Halve the cherry tomatoes and cut broccoli into small florets.

Chop Vegetables

In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the chopped vegetables and sauté for about 5-7 minutes, until they are tender but still crisp.

Sauté Vegetables

Add minced garlic to the skillet with the sautéed vegetables. Cook for an additional 1-2 minutes until fragrant.

Add Garlic

Stir in red pepper flakes and black pepper. Mix well to combine all flavors.

Season

Combine Pasta

Add the drained spaghetti to the skillet with the vegetables. Toss to combine, adding reserved pasta water a little at a time to loosen the sauce as needed.

Remove from heat and stir in grated Parmesan cheese until melted and combined.

Finish with Cheese

Serve the pasta primavera in bowls and garnish with fresh chopped basil on top.

Plate the Dish

Spaghetti

Bell pepper (red and yellow)

Zucchini

Carrot (sliced)

Cherry tomatoes (halved)

Broccoli florets

Olive oil

Garlic (minced)

Red pepper flakes

Parmesan cheese (grated)

Fresh basil (chopped)

In a mixing bowl, combine the olive oil, lemon juice, minced garlic, salt, and black pepper. Whisk until well blended. Place the salmon fillets in the bowl and coat them well with the marinade. Cover and refrigerate for at least 30 minutes.

Marinate the Salmon

Preheat your grill to medium-high heat. If using a gas grill, set it to about 375°F (190°C).

Preheat the Grill

Once the grill is hot, place the marinated salmon fillets on the grill. Cook for about 4-5 minutes on each side, or until the salmon flakes easily with a fork and has nice grill marks.

Grill the Salmon

Once cooked, remove the salmon from the grill and let it rest for a few minutes before serving.

L'originale Coffee