Which type of milk would you prefer?

     Not every coffee shop asks this question but in my opinion, it's one of the most important questions.  For me, the type of milk you choose plays an important role in the end result of your beverage.  In addition, the type of bean used and how it's brewed is just as important to the end result.
     If you were to order a classic Cafe Latte, would you consider a heavier or lighter milk?  For me, whole milk would be preferred to create a velvety, smooth concoction.  I'm also not worried about the fat content when I'm getting an espresso drink, I want that fat.  It's definitely a pleasurable experience for me, drinking coffee.  What if you added caramel to the espresso though?  In that case, I'm okay with using 2% milk since I don't want it to be too rich.  Also, those shots of espresso that were carefully and skillfully pulled is now hidden under the richness from the caramel and milk.  No matter what the application, to make the espresso an afterthought is disappointing to say the least.
     For some drinks, the milk choice is standardized.  Consider the Cafe Breve that consists of espresso and steamed and frothed half & half.  It may sound rich and that's because it is.  This is more of an indulgence, a dessert, a treat for your senses instead of a necessary cup of coffee in the morning.  I remember getting one of these drinks and I don't believe that I could even finish a small.  I've had Creme Brulee desserts that were lighter than a Cafe Breve.
     Of course you have the alternative milk options.  Almond, Coconut, Soy, and Oat, among others have been popular in the western United States for quite some time but it's gaining prominence throughout the world more and more.  Given our ever continuing issues with poorly managed dairy's, some individuals are adamantly against milk consumption, even when no allergies are present.  There are bound to be hormones in your milk but at least we don't have to drink milk that has added growth hormones.
     I would encourage all coffee lovers and curious coffee adventurers looking to delve more into the beverage industry to get out there and try all that you can.  The variations will become much more noticeable as you develop your palate.  Different roasters have different palates and you're bound to find some that you hate but don't stop tasting and experiencing.

Apples...Apples...Apples

     It's that time of year again when I get a little too excited about Fall since....Apples are coming!  I think this opening line, or maybe the title will give you the idea that apples are my favorite piece of produce out there.  If I had to pick a favorite season regarding weather, food, and nature, it would definitely be Fall.  I've mentioned before that my favorite protein to work with is fish.  Apples are not typically paired with fish but I've come up with a couple of dishes where it has worked beautifully.

     For example, I made an apple reduction with shallots, mustard seeds, apple juice, apple slices, and bay leaves that I paired with Halibut, roasted Strawberry Tomatoes, and beurre monte poached Yukon Gold Potatoes.  You can ask Lauren, it came out amazing.  Very simple flavors and combinations.  The apple reduction came out silky and full of flavor but it didn't take away from the delicate fish or mask the flavors of the other ingredients.
     The great thing about experimenting with apples is that there are over 7,500 different varieties of apples.  You could try one, every day of the year and it would take you over twenty years to go through every variety.  We all know the Red Delicious (which I don't find that delicious.  It's far too tannic for my taste), Golden Delicious, Fuji, Honeycrisp, New Zealand Cripps Pink, Pink Lady, and Ambrosia.  What about the Arkansas Black Apple, Api Etoile, Apricot Apple, Ashmead's Kernel, Orange Sweet, or the Zabergau Reinette Apple?  There are endless applications and flavor combinations and it's all based on the type of apple that you're using.
     Pork is a great dish to pair with apples but would you use an apple that is sweet and soft or flat and dense.  One is better for roasting than the other and some have such a pronounced flavor that you could take away from the main course.  What about baking?  Granny Smith's are commonly used since they are a little tougher and the sourness helps cut the butter and sugar in the recipe but you can still use a New Zealand Cripps to make that pie.  You just have to know how to treat the apple so it doesn't turn to apple sauce before you're done baking.
     Here are a few pairings that I've either had or made in the past:

                           Fuji Apple Reduction with Halibut
                           Caramelized Ambrosia Coffee Cake
                           Falstaff Apple Gratin with a Semolina Cake
                           Honeycrisp & Fig Tart with Tarragon Mascarpone Custard
                           Ginger Gold Apple Sorbet
                           Golden Delicious Apple & Orange Confit
                           Butternut Squash & Pink Lady Apple Soup with Citrus Cream

     We're coming up on the perfect time of year to get out there and hunt down some interesting varieties of apples.  I know that every time I find new apples, I buy a few to try.  Some will not interest you but at least you tried it.