Welcome to Marti’s Music Kitchen, the Fun Music & Food Podcast where anything can happen! On THIS next episode, we’re with the King of Coffee and Duke of Juke - Mr. Rich Layton.
Rich has been widely recognized by the International Blues and Cascade Blues Associations for his celebrated album, Salvation Road, which came out in 2019. But did you know that he is also well-known for his coffee? He hides a coffee-roasting machine in his house and treats band members and friends to espresso and fresh brew. Even Lyle Lovett has called Rich from the road to consult his expertise on coffee machine recommendations. Can you believe it?!
So give it a listen and roast some coffee with this roots rock front man - Rich Layton - Up next on Marti’s Music Kitchen. Available on all major podcast directories.
See Rich Layton in Action - with Quick Bites on https://www.youtube.com/martimendenhall
** SEE Duke of Juke’s Espresso Cheesecake Recipe Below
Rich Layton:
https://richlayton.us/home
https://open.spotify.com/artist/4vYbgITLpF9FUV8hjtdyfb
https://music.apple.com/uy/artist/rich-layton-and-tough-town/id1456404863
Marti’s Links!
http://MartiMendenhall.com
http://Patreon.com/MartiMendenhall
Marti’s Music Kitchen Season 1 Cookbook!
https://martimendenhall.com/cookbook-store.html
Duke of Juke’s Espresso Cheesecake
SPECIAL EQUIPMENT:
10” spring form pan
INGREDIENTS
CRUST:
1 1/2 cups digestive biscuits
1 1/2 tablespoon fine coffee grounds
1-2 dashes salt
6 tablespoons butter
FILLING:
4 8 oz. packages cream cheese -- softened
1 1/4 cup sugar
1/4 cup flour
3 oz espresso
2 teaspoons fine coffee grounds
4 eggs
GANACHE TOPPING:
2 tablespoons heavy cream
1 ½ ounces espresso flavored dark chocolate
DIRECTIONS:
Preheat oven to 325°F.
CRUST: Combine cookie crumbs, grounds, salt and butter in bowl of food processor; pulse until combined (crumbs should appear cohesive).
Press onto bottom of greased 10" spring form pan. Bake approximately 10 minutes; set aside to cool.
CHEESECAKE: Beat cream cheese in large bowl until smooth and creamy.
Add sugar, flour, salt, coffee grounds and espresso; mix well.
Add eggs, one at a time, beating well after each addition.
Pour over crust.
Place pan in a water bath (optional) and bake 1 1/2 to 2 hours or until center is almost set (check after 1 hour).
Loosen cake from rim of pan--do not remove rim. Place in draft free location to cool to room temperature. Cover and chill overnight in refrigerator.
Prior to serving, run non metal knife around edge of rim to completely loosen cheesecake.; set aside.
GANACHE TOPPING: heat cream in small saucepan or microwave.
Break chocolate into small pieces and add to heated cream and stir until melted.
Drizzle over cheesecake.
Serve and Enjoy!
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