Suzi’s Blog

Chocolate Coffee Float: Dessert with the Jenn-Air Built-In Coffee System





There are over 30 coffee places within one mile of where I live in Manhattan. The best one? In my kitchen. My own kitchen!

When we upgraded our kitchen last year, Suzi and I were delighted to work with Jenn‑Air to create a showroom kitchen featuring the outstanding line of Jenn‑Air appliances. We have refrigerators, of course, and ovens. But also a wonderful steam oven with convection, a warming oven, a microwave with convection and the Built-In Coffee System.

The Coffee System is a state-of-the-art appliance where engineering and art have been unified into an absolutely essential device for anyone fond of coffee beans in any fashion.

The Coffee System makes coffee, espresso, and cappuccino. You can use ground coffee but we prefer to use the built-in coffee grinder which gives us total control. We can adjust the grind, the volume of coffee produced, and whether you want your beans full force in espresso or moderated with milk in a cappuccino or latte.

The Coffee System was easy to install in our kitchen. It uses a standard outlet and employs a water container you refill. So, no special electrical work or plumbing is needed to add this system to your kitchen.

And the coffee? Jenn‑Air says it makes barista‑style coffee. It actually makes barista‑quality style coffee. Suzi and I used to have to walk a whole block to get to our closest coffee shop. We had to brush our teeth and get dressed. We do go there now to buy beans, but we make better coffee right at home. We still brush our teeth, but we enjoy our coffee in our pajamas.

Coffee isn’t just for breakfast to get you moving. It isn’t just to close out the meal late at night. No, coffee can be part of the meal. Here’s an idea for “dessert” ala coffee. Combine coffee or espresso, ice cream, whipped cream and a dusting of cocoa powder. The recipe is fast and easy. And better if you have the magic of the Jenn‑Air Built-In Coffee System in your kitchen.

Chocolate Coffee Float

Yield: 1 grand beverage to complete a meal


  • 2 scoops chocolate ice cream
  • 1 cup of coffee or espresso
  • ¼ cup heavy cream, whipped and sweetened with sugar
  • Cocoa powder for dusting
  • Preparation:

Put the ice cream into the bottom of a cup or, better, a heavy glass. Pour in the coffee. Stir to begin the dissolving process. Top with lots of whipped cream. Dust with cocoa. Sip and smile.

Recipe Source: Making Your Own Gourmet Coffee Drinks by Mathew Tekulsky [Crown, 1993]

Photo Information: Canon T2i, EFS 60mm Macro Lens, F/4.5 for 1/50th second at ISO‑320


Spinach Rice from Ikaria by Diane Kochilas


Ikaria is the tribute by Diane Kochilas to the native island of her family. Sunny, dry, even dessert-like, Ikaria is a land that requires hard work and careful management of daily resources. The recipes here could stand as the core for a Mediterranean diet: “simple” food that is actually sophisticated reflecting centuries of refinement in the ingredients, proportions and techniques.

This dish calls for rice, which is now more widely available in Greece. In the past, earlier versions of this recipe called for bulgur instead of rice. Feel free to try both versions and see if you prefer New Greece or Ancient.

When you serve this dish, feel free to adorn it with extra herbs or some crumbled feta cheese. Like all classic dishes, this one is always evolving.

Spinach Rice

Yield: serves 4


  • 4 tablespoons Greek extra virgin olive oil
  • 1 cup finely chopped red onion
  • 1 garlic clove, minced
  • 1cup long-grain rice
  • 8 cups chopped fresh spinach, about 1 pound (450 g), stems removed, cleaned well
  • ½ cup water
  • ½ cup chopped wild fennel fronds or dill
  • Sea salt and freshly ground black pepper
  • Juice of 2 lemons, strained


In a large heavy skillet, heat 2 tablespoons of the olive oil over medium heat. Add the onion and cook stirring frequently, until soft, 2 to 3 minutes. Stir in the garlic. Add the rice and stir with a wooden spoon over medium-low heat for 3 minutes.

Add the spinach, cover, and cook until the spinach loses most of its volume. Add the water, fennel or dill, and salt and pepper to taste. Simmer, covered, stirring occasionally until all the liquid is absorbed and the rice is cooked and very tender, 25 to 30 minutes. Add more water as needed if you think it is necessary to achieve a creamy consistency. You can do so about halfway into cooking the mixture.

Add the lemon juice 3 minutes before the end.

Source: Ikaria by Diane Kochilas [Rodale 2014]


Lemon-Lime Icebox Bars from The Sprinkles Baking Book



Too often we knock off cookies as quickly as possible. A pan of brownies. A tray of dollops of chocolate chip batter. Fast and furious. I know: a cookie pang requires speed.

Cookies can, and sometimes should, be made differently, with a more subtle attitude. Think of them as works of art, destined to bring resolute pleasure. But only after the proper time and staging. Icebox cookies provide an almost shocking hit of coolness and typically a very creamy texture bounded by a perfect crust. This example, from The Sprinkles Baking Book, is brimming with citrus flavors and is immensely enjoyable any time of the year. These cookies are the ideal coffee break delight, although I understand they are quite good even for breakfast.

Lemon-Lime Icebox Bars

Yield: 16 bars


For the crust:

  • ½ cup (1 stick) cold unsalted butter, cut into pieces, plus more for greasing
  • 1 cup all-purpose flour
  • ¼ cup sugar
  • ⅛ teaspoon fine sea salt
  • ½ teaspoon finely grated lemon zest
  • ½ teaspoon finely grated lime zest

For the filling:

  • 6 ounces (¾ cup) cream cheese, slightly softened
  • ¼ cup sugar
  • ⅛ teaspoon fine sea salt
  • 1 teaspoon finely grated lemon zest
  • ¼ cup fresh lemon juice
  • 1 teaspoon finely grated lime zest
  • ¼ cup fresh lime juice
  • 1 teaspoon pure vanilla extract
  • 1 ½ teaspoons powdered gelatin
  • 2 tablespoons cold water
  • 2 tablespoons warm water
  • 1 (14-ounce) can sweetened condensed milk


Make the Crust

Preheat the oven to 350°F. Butter a 9-inch square baking pan, line the pan with two strips of parchment paper that fit the pan both vertically and horizontally, leaving a 2-inch overhang on all sides, and generously butter the parchment.

In a food processor, pulse the flour, sugar, salt, and lemon and the zests until incorporated. Add the butter and pulse until the dough starts to come together but is still somewhat crumbly, 25pulses. Using your fingers, evenly press the dough into the bottom of the prepared baking pan, then prick holes all over the dough with a fork or a wooden skewer. Bake until the crust is golden brown, 13 to 14 minutes. Transfer the pan to a wire rack and cool completely.

Make the Filling

In the bowl of a stand mixer fitted with the whisk attachment, whip the cream cheese, sugar, and salt on medium-high speed until fluffy, 1 to 2 minutes. Reduce the speed to low, add the lemon zest and juice, lime zest and juice, and the vanilla, and whip until combined, 1 minute.

Sprinkle the gelatin across the bottom of a small bowl, sprinkle with the cold water, and allow the gelatin to bloom for 5 minutes. Add the warm water and stir to dissolve the gelatin, making sure it’s totally dissolved. Add the gelatin and condensed milk to the cream cheese mixture and whip until soft peaks form, 1 to 2 minutes.

Spread the filling over the crust, cover the pan with plastic wrap, and chill until set, at least 6 hours or up to overnight. Uncover and lift the bars out of the pan using the parchment. Cut into 16 equal- size bars.

Source: The Sprinkles Baking Book by Candace Nelson [Grand Central Life and Style, 2016]