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Wednesday, Sep. 02, 2009

Amanda De Jager Friedman: Milk's a nice beverage with a cookie, but seriously ...

"Over second and third cups flow matters of high finance, high state, common gossip and low comedy. (Coffee) is a social binder, a warmer of tongues, a soberer of minds, a stimulant of wit, a foiler of sleep if you want it so. From roadside mugs to the classic demi-tasse, it is the perfect democrat."

-- Author Unknown

Hey, sugar. Sit down, relax, and of course, grab a mug of coffee. If you're so inclined (or reclined, for that matter) read on for some buzz on everyone's favorite legal stimulant.

Coffee drinking is an especially fascinating cultural component. Just about every region, both nationally and internationally, has its own perspective on how coffee should be served, where it should be drank, and the nature in which it ought to be enjoyed.

Even China, a "tea-drinking nation," is becoming familiar with java as we know it, thanks to the 2004 lifting of international trade restrictions due to China's World Trade Organization obligations. Starbucks are popping up in Shanghai like flies on fruit.

Europeans are especially particular about their coffee, although their preferences are surprisingly less complicated than those of many of our domestic coffeehouse junkies; non-fat blended two-pump mocha with extra whip, anyone?

Free of ice, blenders, caramel sauce and straws, they prefer just a strong cup of coffee, maybe a little milk or sugar, and a small pastry on the side -- the European coffee philosophy is limited in ingredients, yet rich in purpose.

For the Dutch, especially, coffee time, or "koffietijd," is no less sacred than dinnertime. It's one of my favorite traditions, and I've yet to meet a Dutchman who doesn't enjoy a good coffee time. Usually from 10 to 11 a.m., a Dutch coffee time includes coffee, of course, cream, raw sugar, gebakkjes (little pastries), and a lively group of friends and family. Many of the birthday parties in our family take place during coffee time, and I know I speak for many in my fondness for the tradition.

The pastries, which are usually little cookies or slices of a tart, are lovingly placed on a sharing platter by the host. Interestingly, though, is the common knowledge among our culture that only one pastry is to be enjoyed with a cup of coffee. It is not to be seen as a dessert buffet, as a meal replacement, or something to be hastily scarfed down.

Coffee time treats, which are a vital part of the spread, serve the sole purpose of providing something sweet to enhance the time of conversation, each bite prudently savored, and the crumbs swept to the mouth with a sticky index finger.

While they treasure community, the Dutch are also known for their frugality, which may be the unspoken motivation for the "one pastry" rule. Nevertheless, it provides an opportunity to enjoy pastries regularly, without the burden of an expanding waistline.

The following recipe is an expression of a most beloved American cookie, with a little added boost of espresso. This makes the cookie a perfect companion to coffee, and a delicious treat with even just a glass of milk. It's one of my "koffietijd" favorites!

RECIPE: Espresso chocolate chip cookies

2 cubes unsalted butter, softened (NO MARGARINE!)

1 1/2 cups brown sugar

1 1/2 cups granulated sugar

2 eggs

2 tsp vanilla

3 1/2 cups flour

1 tsp baking soda

1 tsp baking powder

2 tablespoons instant espresso (NOT instant coffee)

1 1/2 cups semisweet chocolate chips

Preheat oven to 350 degrees.

In bowl of mixer, cream butter and sugars together until creamy and lighter in color, about 2 minutes. Add eggs, one at a time, with mixer running on low speed, then add vanilla. Scrape sides of mixing bowl, and mix for another 30 seconds.

Mix dry ingredients with a whisk, including instant espresso, in a separate bowl. Add to butter mixture, 1 cup at a time, with mixer on low speed. When all dry ingredients are incorporated, add chocolate chips, and mix just until evenly distributed.

Scoop cookies onto greased cookie sheets with a 1 ounce cookie scoop, or a tablespoon. Bake for about 10 minutes, or until just golden brown on the edges. Remove from oven, and allow cookies to stay on cookie sheets for about a minute, then remove with a metal spatula.