Tuesday, Oct. 06, 2009

Young Belleville barista is named the best in St. Louis

If you get a great cappuccino, espresso or latte, thank your barista -- the person making that specialty coffee drink. So, congratulations go out to Davis Cox at Oregon Trail Roasting Co. in downtown Belleville. Davis, who now attends Columbia School of Art in Chicago, was voted the Best Barista in the St. Louis area by the Riverfront Times in its annual Best Of awards. When he's home, he's behind the counter, plus he roasts beans at Oregon Trail, which is owned by his family.

Kudos also go out to Josh Galliano, the executive chef of Monarch, an amazing restaurant in Maplewood, Mo. Josh lives in Okawville and was named the Best Local Chef. And lastly, a pat on our own backs: The News-Democrat was voted as having the Best Local Web Site.

Be on the lookout: Does anyone have a recipe for a chicken pot pie that has a top crust, but no bottom crust? A reader is looking for just such an entree. If you've got the recipe, call me, e-mail or send it to me.

This moist coffee cake releases delicious aromas of toasty almonds, maple, vanilla and cinnamon while it bakes. The recipe is from the Almond Board of California.

Cinnamon Coffee Cake with Maple-Almond Crunch

Maple-Almond Crunch:

2 cups sliced almonds

3 tablespoons maple syrup

2 tablespoons unsalted butter

1 teaspoon cinnamon

Coffee cake:

1/2 cup almond paste*

1 box yellow cake mix

1 1/3 cups water

1/3 cup oil

3 eggs

1 cup sour cream

2 teaspoons vanilla extract

1 tablespoon cinnamon

Cooking spray and flour for greasing pan

Maple Icing:

1 1/2 cups confectioners' sugar

1/4 cup maple syrup

3 tablespoons water

1/3 teaspoon vanilla extract

Preheat oven to 350 degrees. Grease and flour a 12-cup ring pan.

Make Maple-Almond Crunch: In a microwave-safe, medium-sized bowl, place four Crunch ingredients. Heat in microwave just until butter is melted (about 20 seconds on high) and stir. Spread a single layer onto a greased baking sheet and bake 15 minutes.

Set aside 3 tablespoons. Blend remaining Crunch with almond paste in a food processor until mixture is crumbly. Set aside.

Prepare yellow cake mix with an electric mixer according to package directions, using water, oil and eggs. Mix in sour cream, vanilla and cinnamon.

Pour half of the cake batter in the pan. Top with half of almond paste-Maple Almond Crunch mixture.

Fill pan with remaining batter. Top with the second half of the almond paste-Maple Almond Crunch mixture.

Bake 55 minutes, or until a tester comes out clean. Allow to cool 20 minutes.

Meanwhile, make Maple Icing: Combine confectioners' sugar, maple syrup, water and vanilla extract in a mixing bowl.

Drizzle cooled cake with Maple Icing. Finish with reserved 3 tablespoons Maple-Almond Crunch.

Cover and refrigerate for up to 5 days, or wrap well and freeze for up to 2 months. Servings: 16.

*Almond paste can be found in the baking aisle of most supermarkets.

A reader requested a cinnamon-raisin bread that was light on the cinnamon. Adjust the amount as you desire in this recipe that doesn't require any kneading.

NO-YEAST RAISIN BREAD

1/4 cup sugar

3 1/2 cups flour

4 1/2 teaspoons baking powder

1 teaspoon salt

1/2 to 1 teaspoon cinnamon

1 1/2 cups milk

1 egg

1 tablespoon melted butter

1 cup chopped raisins*

Preheat oven to 350 degrees. Sift dry ingredients together, reserving a tablespoon or two of flour. Add milk, egg and butter, beating mixture thoroughly.

Sift reserved flour over chopped raisins and stir these into mixture. Place into greased bread pans and let stand 20 minutes. Bake 45 minutes to 1 hour.

*Chopped dates or figs may be substituted for raisins.

Here's how to reach me: Phone, 239-2664; e-mail, sboyle@bnd.com; or write, Suzanne Boyle, Belleville News-Democrat, P.O. Box 427, 120 S. Illinois St., Belleville, IL 62222-0427.