I’ll bet most of the guests there have never tried lamb ribs, especially not coffee rubbed lamb ribs. It’s always fun to bring something a little different to the party. (more…)
If you have ever lived in or visited New York City you’ll recognize these cups. If you love these cups like I do, click the picture for an Amazon link to purchase
I’m an X-New Yorker and while I enjoy living in the ATL burbs I do miss the New York deli. I miss grabbing a breakfast sandwich on a kaiser roll on my way to work and most of all I miss (more…)
Okay COFFEE LOVERS! This recipe for Espresso Rubbed Lamb Ribs is for YOU! Using coffee as a spice adds a delicious depth of flavor to meats and even vegetables. I love using instant espresso along with other warm spices like smoked paprika and cinnamon. Crush the espresso between your fingers or in a mortar and pestle to release the flavor.
I cooked these lamb ribs in an oven bag so the ribs cook in it’s own juices. The directions for the oven bags require you toss some flour in the bag before cooking. Another way to cook this is to wrap the ribs tightly in aluminum foil instead of using the oven bag. If you do this then you don’t have to add the flour making this a gluten free recipe.
The Espresso Rubbed Lamb Ribs become a beautiful deep brown after roasting in the oven bag. The ribs, bathed in it’s own rendered fats and juices, come out of the bag unbelievably moist and tender. The finished dish, lamb ribs with a glaze of barbecue sauce for the family (no sauce for me, thanks) and a crisp salad with fresh and pickled vegetables on the side
Coffee Rubbed Lamb Ribs
Demetra Overton
I baked these ribs in an oven bag so they would be moist and juice. If you don't use oven bags you can wrap the ribs tightly in aluminum foil before cooking
UncategorizedMae’s Bakery Birthday cake. Happy first birthday
Dieting sucks lets face it, but if it must be done then it must be done. I’m on a low carb diet now but diets be damned because it’s the 1st anniversary celebration for Mae’s Bakery (2772 Lenox Road, Suite B4, Atlanta, GA).
Beth Castro fulfilled her lifelong dream of owning her own bakery with the opening of Mae’s Bakery last year. Self taught, Beth’s passion for delicious treats shows in the high quality of her work. The bakery is named after Beth’s daughter.Dessert tableYes sugar cookie, I will do as you sayOne of my favorite desserts, creampuffs have a light, crispy shell and a rich creamy vanilla fillingEclairs, perfectly shiny with chocolate glazeCupcakes and Layer cake and cake pops. Macarons by Xanna Kidd of XK Macarons. Xanna is also a barista at Mae’s. The beautifully colored French Macarons are a meringue cookie make with almond flour. They are so deliciously delicate; the outer shell cracks between your teeth and the lightly chewy inside melts in your mouth.
Counter Culture Coffee was in the house for a very informative discussion of all things coffee.
Counter Culture Chemex Coffee. The by-the-cup, certified organic, Counter Culture coffees at Mae’s Bakery change seasonallyWe had a wonderful tasting of Counter Culture Coffees. The folks at Counter Culture have an encyclopedic knowledge of everything coffee that they pass on the the shop owners that carry their brand.
Most items on Mae’s menu (except croissants) can be made gluten free, just ask. I hear their whoopie pies are to DIE for. I’ll return to Mae’s soon to give a report on that.