Day 222: Dorset Cereal with Yogurt and Iced Coffee

Dorset+%26+yogurt Day 222: Dorset Cereal with Yogurt and Iced Coffee

It’s far too hot to cook. Fortunately, one of my favourite breakfasts can do double duty as dinner.

I recently discovered Dorset Cereals; although the locovore in me protests the air miles it earned flying all the way from the UK, I must admit I was lured in first by their packaging and second by their ingredient list: grains, nuts and fruit, and lots of it. No sweeteners, even. It will never replace my crunchy granola, but it is wonderfully real, clean and wholesome-tasting. I’m pretty sure that eating it makes me a better person. And some cereals come with quite possibly the most brilliant use of a cardboard box: Far more fun to a kid than a dinky plastic toy. (Although the Battlestar Gallactica pencil toppers and Tron zip-racers were pretty cool.) In Calgary, you can get Dorset Cereal at The Cookbook Company and London Drugs, of all places.

Iced+Coffee Day 222: Dorset Cereal with Yogurt and Iced Coffee
And because it has hovered around 30 degrees all weekend, we have been hooked on iced coffee; I wrote a piece on where to get the real stuff in FFWD this week. As I did my research I stumbled upon the secret to iced coffee: cold brewing. Here I was, traipsing through life thinking that an iced coffee was no more than a regular coffee cooled down and poured over ice. Although there’s nothing stopping you from cooling down your regular Joe and serving ir over ice, cold-brewed coffee has a lower acidity and less bitterness than the heat-brewed coffee we’re accustomed to, allowing for flavour nuances in the beans to come through.

All you need is some medium-ground coffee, water and a jar. The ratio is half a pound of coffee to 5 cups of water (or for a smaller batch, 1/3 cup coffee to 1 1/2 cups water); stir them together in a bowl or jar, cover and let the mixture steep overnight. There is some debate over whether a 12 hour vs. 24 hour soaking time is best; either way, you have a 12 hour window in between, which allows about as much flexibility as anyone could ask for.

After steeping, strain the sludge; first through a fine-meshed sieve, and then through a coffee filter to get rid of all the grit. (Alternatively, this whole process could take place in a French press; let it sit for as long as you want it to, then press and pour it out.) Dilute the resulting coffee concentrate 1:1 with cool water or milk, or pour it straight over ice and spike with cream. (Pop your blend in the microwave or use a kettle of boiling water if it’s a hot cup you’re after. Besides the fact that this method makes a fine cup of iced coffee, it’s a revelation to know it’s possible to “brew” with nothing but your ground beans and a jar. Hello camp coffee.)

This homemade coffee concentrate will also suit the purpose if your goal is to recreate an Ice Cap in your blender: to ¼ cup concentrate add ¼ cup coffee cream (18%) or half & half (10%), 2-3 Tbsp. sugar and 5 ice cubes, and pulse until it’s a sippable consistency.

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August 09 2008 11:11 pm | leftovers

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