Our region is full of unique food and drink options, making every outing an adventure for our taste buds. Thanks to these generous Best of NOCO winners, you can try some of their creations at home.
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Brown Sugar Cinnamon Latte
Courtesy of Lima Coffee Roasters
Ingredients
2 ounces 11:11 espresso
6 ounces steamed milk
1/2 tablespoon brown sugar
1/2 teaspoon cinnamon
Directions
1. Preheat an 8-ounce mug with hot water for about a minute, then dump out the water and add brown sugar and cinnamon to the mug.
2. Brew the 11:11 espresso. About 18 grams of ground espresso will yield a 36-gram double shot, or 2 ounces.
3. Mix espresso with brown sugar and cinnamon in the mug.
4. Steam the milk. Be careful not to over-aerate; steamed milk with the appearance of wet paint is ideal.
5. Pour steamed milk over espresso and make your best latte art.
6. Garnish with a dusting of cinnamon and enjoy.
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Photo by Jimena Peck
Vegan Coffee Cake
Courtesy of Rainbow Restaurant
Serves 8
Ingredients
1 1/2 cups oat milk
1/2 cup oil (canola, avocado or grapeseed)
1 tablespoon lemon juice
1 tablespoon vanilla
1 1/2 cups beet sugar
2 cups flour
1/2 tablespoon baking soda
3/4 teaspoon salt
Streusel topping
1 cup walnuts
1 cup turbinado sugar
1 tablespoon ground cinnamon
Directions
1. Preheat the oven to 350° F. Line a 9” x 13″ baking pan with parchment paper.
2. Combine wet ingredients (oat milk, oil, lemon juice, vanilla). Whisk until smooth and creamy and all ingredients are blended.
3. Add beet sugar and mix with a whisk until smooth.
4. In a separate container, mix dry ingredients (flour, baking soda and salt) until smooth with no clumps.
5. With an electric mixer, combine dry ingredients into wet ingredients. Blend until smooth and batter is completely mixed together.
6. For the streusel topping, roughly chop walnuts (in a food processor or by hand) as fine or chunky as you like. Mix in turbinado sugar and cinnamon and blend together.
7. Spoon half of the batter into the pan and spread with a knife or spatula. Sprinkle with half of the streusel topping. Spoon the rest of the batter into the pan and spread it out. Scatter the remaining streusel mixture on top.
8. Bake for 45 minutes, or until a cake tester comes out clean.
9. Let cool on the counter for 30 minutes. Carefully transfer the cake (streusel side up) onto a cutting board. Cut to the desired serving size and plate.
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Charcuterie Board “The Rabbit Way”
Courtesy of The Welsh Rabbit Cheese Shop – Serves 4-6
Ingredients
Cheese, meat and crackers:
4 ounces Délice de Bourgogne (or any triple creme brie)
4 ounces Sage Derby
4 ounces Midnight Moon
Goat Gouda
4 ounces Gooda with Lavender
4 ounces Celebrity Honey Chevre
Thinly sliced salami
Crackers
Sides:
2 ounces Cerignola olives
Candied pecans
Assorted berries
Kiwi
Spreads:
Les Folies black cherry jam with liquorice
The Beekeeper’s Daughter Florida
Orange Blossom honey
Directions
1. Arrange any big objects, like bowls, jams and honey.
2. Place crackers.
3. Arrange cheeses on the board:
a) Leave the Délice deBourgogne whole.
b) Cut the Sage Derby into small square slices, then small triangles.
c) Chunk pieces out of the Midnight Moon using the tip of a knife. Save the rind for a fun display.
d) Create long triangles out of the Gooda with Lavender.
4. Roll salami into roses by cutting them into half circles and lining them up in an overlapping hill shape.
5. Fill the bowl with olives. Add nuts and fruit in any holes you see.
6. Enjoy your masterpiece with a glass of Redentore Refosco or Avinyo Cava Reserva Brut.
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Spinach Artichoke Dip
Courtesy of DC Oakes Brewhouse and Eatery
Ingredients
1 red bell pepper
4 cups mayo
1 1/2 pounds cream cheese, softened
1/2 cup parmesan, grated
1/2 cup pepperjack cheese, shredded
2 cups artichoke hearts, quartered
1 pound fresh spinach
1/4 cup minced garlic
1 tablespoon red pepper flakes
Directions
1. Place red pepper in the oven on broil and rotate when blackened.
2. Remove from the oven and place in a Ziploc bag for 5 minutes.
3. Peel skin from pepper, then de-seed and dice.
4. Combine all ingredients in a bowl and mix with an immersion blender until smooth. For a chunky dip, cut all ingredients into small pieces and mix by hand.
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Photo by LC Photostyle
Carbonara
Courtesy of PizzaVino NoCo Italiano
Serves 2-3
Ingredients
4 ounces guanciale
8 ounces spaghetti pasta
1 1/2 tablespoons garlic, minced
1 1/2 tablespoons shallot, diced
2 tablespoons butter
½ cup white wine
1 cup grated parmesan cheese
1 egg yolk
Salt and pepper to taste
Directions
1. In a cold pan, add guanciale and turn the heat to medium-high. Let it render while you drop the pasta into boiling salted water.
2. Once the guanciale has rendered, add garlic, shallot and butter to the grease in the pan. When fragrant, deglaze with white wine.
3. Add parmesan cheese and about 4 ounces of pasta water to the pan.
4. Add the cooked pasta and stir rapidly to emulsify the parmesan. Season with a light touch of salt and plenty of black pepper.
5. Remove the pan from heat and let it cool for about a minute. Add egg yolk and stir rapidly to finish the sauce. Serve warm.
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Enchiladas Verdes Con Poblano
Courtesy of The Taco Stop – Serves 4-5
SALSA Ingredients
8-10 tomatillos
2 poblano peppers
4 dried red chiles
½ onion
2 garlic cloves
3 jalapeños
¾ cup water
Salt and pepper to taste
Light oil for cooking
Directions
1. Roast the poblano peppers until the skin blisters, then remove the skin and set aside.
2. In a pan with a little oil, sauté the tomatillos, onion, garlic, jalapeños and dried red chiles. Cook for about 5 minutes, stirring constantly, until lightly browned.
3. Add ¾ cup water, cover and let simmer for 10 minutes, or until everything is soft.
4. Blend the mixture with the roasted poblano peppers until smooth.
5. Return to a pan with a drizzle of oil. Season with salt and a touch of pepper, then simmer for a few minutes to bring all the flavors together.
To make the enchiladas
1. Lightly fry corn tortillas in oil and set aside on paper towels to remove excess oil.
2. Dip each tortilla into the warm salsa, place on a plate and fill with shredded chicken and cheese.
3. Fold each tortilla, add extra salsa on top and finish with cilantro, onions, sour cream and queso fresco.
4. Serve with beans and rice (optional).
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Photo by Nicole Keshishian
Chocolate Hazelnut Mousse
Courtesy of La Creperie & French bakery – Serves 12-15
Ingredients
1 kilogram heavy cream (cold)
500 grams high-quality milk chocolate, chopped
200 grams hazelnut praline paste
(or pure praline paste, not gianduja)
Directions
1. Pre-whip the cream.
a) In a large, chilled bowl, beat the cold heavy cream until it’s slightly thickened and just below soft peaks. It should coat a spatula but still flow easily.
b) Do not overwhip. The mousse needs the cream to stay light and pourable so it folds smoothly with the chocolate.
2. Melt the chocolate and praline.
a) In a heatproof bowl over a bain-marie (or in short microwave bursts), melt together the milk chocolate and hazelnut praline until smooth and fully combined.
b) Allow the mixture to cool slightly. It should be warm but not hot to the touch (around 95° F).
3. Incorporate the cream.
a) Using a whisk or spatula, add a small portion (about 1/4) of the whipped cream to the melted chocolate-praline mixture to lighten it.
b) Gently fold in the remaining cream in 2-3 additions, working slowly to maintain volume and avoid deflating the mousse.
4. Portion or use immediately.
a) For individual desserts, pipe or spoon the mousse into glass cups or verrines.
b) For a mousse cake, pour over a prepared croustillant (crunchy hazelnut base) or sponge layer.
5. Optional: Add a layer of rum-soaked sponge cake or top with crushed hazelnuts, fresh raspberries or cocoa nibs.
6. Chill and set.
a) Cover and refrigerate overnight (minimum 6-8 hours), until fully set.
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Photo by Edgar Morales Photography
S’more Cocktail
Courtesy of 477 Distilling
Ingredients
1 1/2 ounces 477 Vodka
1 ounce 477 Coffee Spirit
3/4 ounce toasted marshmallow syrup
1/2 ounce heavy whipping cream
1/2 ounce chocolate syrup
Toppings: whipped cream, crushed graham cracker and toasted marshmallow
Directions
1. Combine ingredients into a cocktail shaker (except toppings).
2. Shake for 10 seconds.
3. Pour into a rocks glass over small ice cubes.
4. Top with whipped cream, crumbled graham cracker and a toasted marshmallow.
