Perfect French Press Coffee

Make this your morning ritual to enjoy a rich tasting French Press Coffee.
You can vary the amount of the coffee if you find this recipe too strong.

Let this stand for 1 minute.

After 1 minute fill just to the top of the metal band.

Let sit for an additional 3 minutes - so 4 in total.
Gently press the plunger after 4 minutes.

Use a fine mesh strainer to remove grains that make it through the press filter. 

Steps to a perfect cup of coffee: (using a single French Press as shown)

Using a regular teaspoon, put 3 heaping spoons of coffee into the French Press.  Use 2 spoons if you like weaker coffee. I like to use Illy Espresso coffee (silver can with a red band and it will say Espresso).  Although it is really finely ground, it has the best flavor.

Boil the water and let it sit 45 seconds in the kettle, before pouring it.

Pour the water into the press to about 1/3 full. Stir. Set the timer for one minute.

Add the rest of the water to the metal band (not too high).  Set the timer for 3 more minutes.
Set the plunger on top of the press, but do not push it down yet.

Meanwhile, if you take cream or milk, add it to your cup.  You can microwave it for about 10-13 seconds to take the chill out. You can also use any of the nut milks for a vegan choice.

When the timer goes, gently and slowly press the plunger down. Be careful not to point the spout towards you in case you get a burst of coffee.  This is why you don't fill it too full. I usually point it towards the sink.

Put a fine sieve over your cup and pour the coffee through it, moving the press in a counter-clockwise motion. The sieve will filter out the tiny grains that make it through the mesh of the French press.
Some models are better than others in filtering. You will find some sediment in the very bottom of your cup, so don't drink it all the way to the very end!

* Illy also makes a really good decaffeinated coffee (green band) and you can mix some decaf with the espresso if you find it's too much caffeine.

Enjoy!

Date & Nut Truffles

Truffles made with almonds and coated with coconut.

This recipe is made in a food processor. I've added some Canadian Maple Syrup to give it an hint of maple flavor.  Adapted from Cooking Light.

I made them with roasted, salted or unsalted cashews (300g) (no need to toast them) instead of the almonds, and rolled them in hemp seeds. Also delicious!

Makes 30

Ingredients:

2 cups of whole pitted dates (packed) (about 12 oz)
2 cups of slivered blanched almonds, toasted
1 TBS of honey
1 TBS maple syrup
1 TBS orange juice
1/2 tsp ground cinnamon (or a bit more)
grated orange rind from one whole orange
1/8 tsp kosher salt
1 cup flaked unsweetened coconut, toasted (or hemp seeds) for rolling

Directions:

Check the dates for pits and remove any hard end stems.  I like the soft Medjool dates.

Spread the almonds on a 16 x 12 baking sheet. And then bake them at 350F for about 8-10 minutes, stirring occasionally.  Spread the coconut on an 8 x 12 baking sheet and bake it in a 350F oven for about 3-5 minutes, stirring. Check frequently.
Remove from the oven and cool both the nuts in separate bowls.
If you're using roasted cashews, just use them straight from the package.

Add the dates, cooled almonds and process till the nuts are ground.  About 1 to 1 1/2 minutes. Add the honey, maple syrup, cinnamon, orange rind, juice and salt to the food processor. Process on/off till a paste consistency forms and it holds together, 20-30 seconds.
Roll into balls and place on a sheet. Then roll each ball in the toasted, cooled coconut or hemp seeds, pressing some of the coating into the truffles.

Store at room temperature or in the fridge.
I like to store them in a glass jar. This also makes a lovely hostess gift.

Truffles made with cashews and coated in hemp seeds.