Counter toppers

Single-serve coffee makers lead list of hot gadgets

Marty Meitus, Rocky Mountain News

Wednesday, December 21, 2005

Last year I looked at those one-cup coffee makers and I thought, "Gee, this is the dumbest thing I've ever seen." Since then, I've had a chance to reconsider. Now I think they're way cool.

What changed? Well, for one thing, my mind-set - I couldn't understand why anyone would want to make just one cup of coffee. I changed my mind, however, when I tried some of this year's models, which seemed easier and more practical, with some higher-end coffees available.

Coffeemakers aside, there are lots of other kitchen gifts to choose from, so I consulted Mimi Reiter, housewares buyer for Compleat Gourmet, a specialty kitchenware store in Littleton, and Kelly Crist, a buyer for Cook's Mart in Cherry Creek North, for some of their recommendations. Harry Balzer of The NPD Group, a marketing research firm, who has been tracking food trends for industries for 25 years, says that "consumers are interested in two things - the cost of the goods and how easy does it make my life." In other words, think twice about a major investment in an appliance that might just be gathering dust by next year because it turns out to be more trouble than it's worth.

Nevertheless, what's a holiday without a little gee-whiz built in? If you're still desperately seeking a holiday gift, here is a look at the hot kitchen items for this year.

Single-serve coffee makers

• Coffee for one, please. Senseo popularized the concept of using a prepackaged pod of coffee (like the kind for the coffeemakers in hotel rooms, only smaller) to produce just one cup of joe. The beauty of the idea is that it's quick and the coffee is premeasured, so it's always the same strength.

Despite my initial skepticism, it clearly has caught on. Not only are there several brands of coffee pods, but there are several single-serve machines to use them. (Note, however, that each coffee maker has contracted with a coffee roaster to produce its own pods, so they may not be interchangeable.)

Then there are machines that use something other than pods, which, of course, keeps you buying the coffee product.

The one that I consider a keeper is the Keurig, which uses a "K-Cup" instead of a pod. The K-Cup, prepackaged with coffee or tea, looks like a pack of non-dairy creamer. You pop it into the machine, pull down the lever and coffee is brewed within a minute. Nothing could be easier. Here's a party tip: Let your guests brew their own flavors and add their own fixings (see coffee bar recipes).

Practical stuff: Single-serve coffeemakers range in price from $70 to $249, mostly around $100. The coffee also varies in price - a pack of Senseo pods for 18 cups is $3.99; a box of 25 K-Cups is $9.99 at stores, $14 online (where there's more selection).

The price can add up, but it's nothing compared with a $3-a-day Starbucks habit, or with the coffee I waste every time I open the bag and spill grounds on the counter or make more than I can drink. And it may not change the world, but, like many couples, my husband and I like different kinds of coffee, and this solves that problem neatly.

Single-serve coffee makers are available at department and discount stores.

Comments: No matter which model you choose, look for a large water reservoir, so you don't have to keep filling it if you decide to make more than one cup; more metal than plastic parts (more substantial); and ease of operation.

Don't buy a single-serve for its latte feature. If you want a professional cup of coffee, consider a "coffee system" that froths milk and does everything but take your money. Oh, wait, they do that, too. The high-end systems cost up to $1,000. That's some serious joe.

Chocolate fountains

• My chocolate runneth over. You've probably seen the industrial chocolate fountains at weddings. Now there are a number of models for home use, even if no one is playing Here Comes the Bride. I bought one when I was thinking of making chocolate fondue for company, and it was a huge hit. Not only was it impressive, but I didn't have to worry about overheating and burning the chocolate with a Sterno flame.

Practical stuff: Fountains cost between $50 and $250 for the high-end Sephra model, which includes chocolate and skewers. The lower-priced ones are available everywhere; the high-end ones are at specialty kitchenware and department stores. Remember that it's a novelty item that will take up counter space and probably have limited use, but it's fun.

Comments: You have to melt the chocolate in the microwave before it can be poured into the machine. If you use less expensive chocolate (I used two bags of chocolate chips), you have to add a lot of vegetable oil to keep it liquid and smooth. You can also buy chocolate ready-made for the fountains or use any chocolate with a certain percentage of cocoa.

My experience with the low-end model is that it's really messy to clean. Nevertheless, I'll probably trot it out for dinner parties until the novelty wears off. My model claims to do cheese and barbecue sauce as well, but I haven't tried it.

And, speaking of chocolate

• Beats cookies for Santa. No, this isn't a gadget, but if you want to skip the fountain and go right for the good stuff, Chocolove, the specialty-blend chocolate bars produced in Boulder, have a line of single-origin chocolate bars (think coffee and wine) called Chocolatour. The bars list country of origin, vintage and percentage of cocoa. The 2004 vintage includes Java at 33 percent, Grenada at 60 percent and Sao Tome at 70 percent. Chocolove bars are available from milk chocolate to chocolate with cherries and almonds to 77 percent really dark chocolate.

Practical stuff: The percent of cocoa content is actually chocolate liquor (it has nothing to do with alcohol) plus cocoa butter. The higher the percentage of cocoa, the less sugar. The bars are sold at Whole Foods. Single-origin Chocolatour bars are regularly $2.99 and when they're gone, they're gone. The Chocolove bars, regularly $2.29, are available all the time.

Comments: Superb chocolate. I'm woman enough to handle dark chocolate bars up to 77 percent, but most folks favor a little less cocoa in their bars.

Stixx gadgets

• Slip-sliding away - If you've ever had a cutting board slide around on you, you know what a pain that is. Stixx Suctionware avoids the slip and slide. Each has a lever to flip that suctions the bottom of the gadget to the counter or table.

Practical stuff: Stixx gadgets, $20 to $60, include a wine bottle opener, toddler dishes, a grater, a salad spinner, a paper towel holder and a cutting board. Each has a lever that you flip to suction the bottom of the gadget to the counter or table. They're available at Linens 'n Things.

Comments: What? No more cleaning up after Junior when he knocks his SpaghettiOs on the floor?

Knives

• Now that's a knife. Knives are always hot, say Reiter and Crist. Ceramic knives are coming on, but people still are partial to knives-with-names, i.e., popularized by a TV food celeb. Alton Brown favors Shun knives by Kershaw and "we can't keep them in stock," says Reiter.

Practical stuff: Every good chef needs a good knife or three, and high-end kitchenware stores usually specialize in a few preferred brands. A good knife usually starts at $50 and can go up to $200.

Comments: Do your homework. With so many kinds of knives out there, it's easy to rely on a celeb's recommendation, but see how the weight and balance of the knife feels in your hand and check out handling and durability.

Silicone gadgets

• Brush up on this. In the good ol' days, they couldn't make enough stuff from Lucite. Now, it's silicone, in everything from muffin cups to spatulas to brushes to pot holders.

Practical stuff: Because they withstand a lot of heat, the utensils are good for just about everything, from stirring to baking. And they come in pretty colors. For my money, I'd buy the silicone basting brushes because they clean up easily and they don't have bristles going every which way if you stick them in a dishwasher. A new silicone product, called Food Loops, loops like a belt without belt holes to tie together a roast or turkey legs. All stores that carry kitchen gadgets have select silicone items. Prices start around $7.99.

Comments: Put together a bouquet of colorful silicone utensils and wrap with a Food Loop for a pretty, practical gift.

Cheese nameplates

• Why didn't I think of this? When I serve a platter of cheeses for company, I usually have to point out which cheese is what - if I can remember. Now you can buy cheese boards with cheese markers to label the cheeses.

Practical stuff: There are some beautiful cheese boards at the high-end kitchen stores. Cook's Mart and Compleat Gourmet have one of slate, so you can write the names of the cheeses) for $19.99.

Comments: As with Lucite, who would have guessed that cheese boards would become hot property again? I have a small marble one from about a hundred years ago, if anyone's thinking of giving me a present.

Tres Amigos

Yield: 8 appetizer portions

1/2 pound salmon fillet

1/2 pound halibut fillet

8 sea scallops

Kosher salt and freshly ground black pepper

Herbed Compound Butter, see recipe

• Lay the fish on a cutting board and very carefully slice down the length of the fillets into 8 thin strips of salmon and 8 strips of halibut.

• Preheat the broiler. Season the fish and scallops with salt and pepper.

• Lay one strip of salmon on the board and overlap it with halibut about halfway down.

• Beginning at the top of the salmon strip, wrap the scallop with the fish strips, forming a bi-colored "rose" of fish with a scallop in the center.

• Using tongs, gently place the wrapped scallops on a broiler pan and top each with a slice of the compound butter.

• Cook 4 inches below the broiler for about 7 minutes. Do not overcook fish.

Nutritional information per serving: 505 cal., 49 g fat (3 g sat.), 152 mg chol., 1 g carb., 120 mg sodium, 0 g fiber, 15 g pro.

Herbed Compound Butter

Yield: 12 servings

1 teaspoon olive oil

4 tablespoons minced shallots

1/4 cup white wine

2 tablespoons finely chopped parsley

1 pound unsalted butter, softened

Kosher salt

Freshly ground black pepper

4 tablespoons basil, cut into fine chiffonade

• Heat a saute pan and add the oil; add the shallots and cook, covered for 1 to 2 minutes.

• Add the wine. Cook until liquid is just about dry. Toss in the parsley. Remove from heat.

• Put the butter in bowl of mixer and attach the paddle. Beat the butter for 1 minute, then add the shallot mixture. Season with salt and pepper.

• Mix to blend and taste; adjust seasoning. Fold in the basil.

• Transfer to 4 pieces of waxed paper and roll into 4 logs. Freeze to harden, them remove the waxed paper.

• Wrap tightly in plastic wrap and store in the refrigerator for up to 3 weeks or in the freezer for up to 4 months.

Nutritional information per serving: 105 cal., 12 g fat (7 g sat.), 31 mg chol., 0 g carb., 17 mg sodium, 0 g fiber, 0 g pro.

- I'm Just Here For The Food, by Alton Brown

Irish Coffee

Makes 1 serving

1 sugar cube

1 1/2 to 2 ounces Irish whiskey

4 to 6 ounces hot coffee

Whipped cream for topping

• Put the sugar cube in the bottom of a coffee mug or a hot-drink glass.

• Pour the Irish whiskey over the cube.

• Fill with coffee and top with whipped cream.

Nutritional information per serving, not including whipped cream: 118 cal., 0 g fat (0 g sat.), 0 mg chol., 2 g carb., 0 mg sodium, 0 g fiber, 0 g pro.

Coffee Cloud

Makes 1 serving

3/4 ounces Kahlua

3/4 ounces Bailey's Original Irish Cream

4 to 6 ounces hot coffee

Whipped cream for topping

• Pour the Kahlua and Irish Cream into a coffee mug or a hot-drink glass.

• Fill with coffee and top with whipped cream.

Nutritional information per serving, not including whipped cream: 150 cal., 0 g fat (0 g sat.), 0 mg chol., 19 g carb., 3 mg sodium, 0 g fiber, 0 g pro.

Jamaican Coffee

Makes 1 serving

3/4 ounce Tia Maria

3/4 ounce Myer's rum

4 to 6 ounces hot coffee

Whipped cream for topping

• Pour the Tia Maria and rum into a coffee mug or a hot-drink glass.

• Fill with coffee and top with whipped cream.

Nutritional information per serving, not including whipped cream: 121 cal., 0 g fat (0 g sat.), 0 mg chol., 10 g carb., 2 mg sodium, 0 g fiber, 0 g pro.

Apple Tarte Tatin

Yield: 8 servings

6 to 8 Golden Delicious apples, peeled, cored, and halved

Juice of 1 lemon

6 tablespoons unsalted butter

1 cup granulated sugar

1 sheet frozen puff pastry

Whipped cream or vanilla ice cream for serving, optional

• Preheat the oven to 400 degrees.

• In a large bowl toss the apple halves with the lemon juice and set aside.

• Melt the butter in a 9- or 10-inch skillet over high heat.

• Add the sugar and cook until the sugar melts and then caramelizes to an amber color, swirling the skillet, if necessary, for even browning. (Do not stir or sugar may crystallize.)

• Remove the skillet from the heat.

• Place the apples, rounded sides down, in one layer in the caramel. Cut any remaining apple halves in half so that you now have apple quarters and place them in the caramel.

• Cover the skillet and return to the heat.

• Cook over medium-low heat until the apples are almost tender and have released their juices, 15 to 20 minutes.

• Remove the cover and carefully remove the apple pieces with a slotted spoon, leaving the juices behind. Increase the heat to medium and cook until the juices have reduced and are very thick and syrupy, about 15 minutes.

• Remove from the heat. Let cool slightly, about 5 minutes. Carefully arrange the apples back in the pan, round sides down.

• Let puff pastry dough sit at room temperature until slightly softened, about 5 minutes.

• On a lightly floured surface, roll dough to a 12-inch-diameter round about 3/16-inch thick. Place the dough on top of the hot apples and tuck the edges into the skillet, carefully folding or pushing the overhang down tightly around the apples. Cut several slits in the dough to allow steam to escape while baking.

• Bake until the puff pastry is golden, about 20 minutes. Remove tart from the oven. Allow to cool for 5 minutes. Run a small knife around the edge of the skillet to loosen tart, then place a large plate or platter over the skillet.

• Using oven mitts, carefully grasp platter and skillet and invert, letting tart settle onto the platter and giving skillet a quick tap, if necessary.

• Carefully lift off the skillet. Place any apples remaining in skillet on top of the tart.

• Cool slightly and serve warm, with whipped cream or ice cream, if desired.

Nutritional information per serving: 393 cal., 20 g fat (9 g sat.), 24 mg chol., 54 g carb., 73 mg sodium, 3 g fiber, 3 g pro.

- Emeril Lagasse, Food Network Recipes from Our All-Star Chefs

Spaghetti With Asparagus, Smoked Mozzarella And Prosciutto

Yield: 6 to 8 servings

2 pounds asparagus, trimmed

3/4-pound spaghetti

4 tablespoons olive oil

4 garlic cloves, minced

Salt and freshly ground black pepper

6 ounces thinly sliced prosciutto, cut crosswise into strips

6 ounces smoked mozzarella cheese, diced (about 1 cup)

6 tablespoons thinly sliced fresh basil

• Cook the asparagus in a large pot of boiling salted water until crisp-tender, about 2 to 3 minutes.

• With a slotted spoon, remove the asparagus from the boiling water to a bowl of ice water to cool and stop the cooking. When cool, strain, cut asparagus into 1-inch pieces, and set aside.

• Return the water in the pot to a boil, adding additional water, if necessary. Add the pasta and cook until al dente, tender but still firm to the bite, about 8 minutes.

• Drain the pasta, reserving 1 cup of the cooking liquid.

• Heat the oil in a heavy large skillet over medium heat. Add the garlic and saute until fragrant, about 20 seconds.

• Add the asparagus to the skillet and season with salt and black pepper to taste. Add the pasta and the reserved cooking liquid. Toss to coat.

• Add the prosciutto, mozzarella, and basil and toss to combine.

• Turn off the heat, season with salt and pepper to taste, and serve.

Nutritional information per serving: 338 cal., 13 g fat (4 g sat.), 28 mg chol., 37 g carb., 709 mg sodium, 4 g fiber, 19 g pro.

- Giada De Laurentis, Food Network Recipes from Our All-Star Chefs