Posts Tagged ‘breakfast’

Take home the Christmas spirit in a nice little box!

Delicious cookies, brownies and other tasty treats make great gifts to give for the holidays.

Our Chefs are filled with the holiday spirit and are looking forward to sharing some of their magic for making these incredible goodies.

In this class you will learn how to make:

Raspberry Linzer Cookie
Peppermint Pinwheels
Gingerbread Biscotti

Register now. Space is limited and filling quickly this time of year. Holiday Cookies, Tuesday, December 13th, 11am-2pm $80.

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There’s just something that makes you smile when you bite into a warm bagel with schmear. This weekend, why not try making some homemade bagels? They are well worth the effort – and will make you smile just a little bigger.

Homemade Bagels


7 grams Instant Dry Yeast

10 1/2 ounces of Water at 110 deg. F.

1 Tablespoon Honey

20 grams Sugar

1 Tablespoon salt

1 pound 4 ounces of High Gluten Bread Flour


Dissolve the honey, salt and sugar in a mixing bowl, when fully dissolved add the yeast. Let the yeast sit a bit and bubble up. Add all but about a 1/4 cup of the flour and mix with the paddle.  The dough will be heavy and dense.  If the dough is not, add the rest of the flour.  Change to dough hook and knead for 5 minutes, pausing to pull the dough back into the bowl if it climbs the hook and test for smoothness/density.  Add more flour if dough is sticky at all.  You should not need bench flour to work this dough after rising.

Cover the dough with plastic wrap and let rise for 60 minutes, or until doubled in size. When doubled, place onto a board and work with fingertips and knuckles to keep a round log about 20 inches long.  Cut into 2 inch rounds.  Poke a finger though the middle of the round and form a ring with about a two inch hole in the center, keep the ring even in thickness by pushing thin areas together and stretching fat ones.  Start heating a large pot of water, seasoned with a handful or salt and sugar. Bring the water to a boil. Cover the bagels with a kitchen towel and let them rest until they have swollen just a bit.

Boil the bagels 3 at a time for 1 minute turning at 30 seconds. Pull the bagels out and let them sit on a wire rack or sheet pan until they dry just a bit.  Once you can handle the bagels apply topings if desired.  Try sesame seed, poppy seed, dried minced onion, dried minced garlic, caraway seed, charnuska or any combination thereof and kosher salt, or nothing, they’re good plain and plain good.

Bake for 7 minutes (or until deep golden brown) at 450 degrees F. Cool on wire rack. Freeze or top with cream cheese!


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Yum yum. We made some gluten free blueberry scones for you. Swing by and grab one while we have some left.

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You’ve probably figured out already that we really like food. We like to cook, we like to eat, The Kitchen Table likes all things food. So today, we want to share that hungry passion with you with this delicious recipe for Homemade Granola, which was even featured in the Denver Post! And, if you’re not into whipping up a batch, stop by our caffe for a bowl!

Kitchen Table Granola

Recipe by Chef Andy Floyd

3         Granny Smith apples
1/3      cup brown sugar
1/3      cup of honey
1/4      cup canola oil
1         tablespoon cinnamon
1         teaspoon powdered ginger
1/2      teaspoon nutmeg
1         teaspoon vanilla extract
1/2      teaspoon kosher salt
1 2 1/2-pound container rolled oats
3/4      cup wheat germ
1/2      cup flax seeds
2         cups sliced almonds
2         cups shredded coconut
1         cup dried cranberries

Preheat the oven to 350 degrees.

Peel and core apples. Place in a blender or food processor. Add brown sugar, honey, canola oil, cinnamon, ginger, nutmeg, vanilla and salt. Puree.

Mix oats, wheat germ, flax seeds, almonds and coconut in a large bowl. Pour apple puree over oat mixture, making sure to equally coat all the dry ingredients.

Place on sheet pans in an even layer. You might need to divide up to four batches so that the granola can brown evenly in the oven.

Place in the preheated oven, and bake for approximately 30 minutes, checking frequently for burning. Remove from oven, stir, and return to the oven for another 10-15 minutes. The granola should be dry and have a nice caramelized color. Mix in the dried cranberries, and store in a tightly sealed container.

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Good morning, sleepy heads! It’s Monday (again). It’s inevitable you’ll be sleepy and maybe not be ready to go back to work – but Espressole has a special treat for you this morning: Hazelnut Praline Croissants. Stop by this morning for some of these yummy goodness while there are still some left! We promise they are worth getting out of bed for.

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