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Uses for leftover coffee

Bought two Starbuck's "traveler" boxes this morning and only about half of one was consumed. So, I have about 16 cups of strong, quickly cooling coffee. I'm thinking of making a granita or sorbet. Any other suggestions? I suppose I can freeze it.....but then do what with it?

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    1. re: KeriT

      I agree with this, my brownies taste best with a splash of coffee in them. Ice-Coffee cubes are also smart.

      Since you have so much coffee, you might want to make more than one thing... I've sauteed a thick slab of ham in coffee ("redeye sauce") and it was a really unique and tasty combination.

      1. re: KeriT

        Or chocolate mousse, coffee really brings out the flavor of the chocolate.

      2. Freeze in ice cube tray and use instead of plain ice in iced coffee.

        3 Replies
        1. re: Nyleve

          I like the way you think. Coffee on coffee - brilliant.

          1. re: Junie D

            Be sure to warn anyone who shares your freezer if you do this - I remember my husband being horrified that we had brown ice cubes when I tried this a while back! How about grown-up popsicles? You can add sugar and cream first if you like your coffee that way.

            1. re: Junie D

              Last summer I posted the following - my perfected method for the best iced coffee ever. One of the key ingredients, of course, is the coffee ice cube:

              "After a long and mostly enjoyable quest, I think I have finally perfected it. Iced coffee so good that I don't feel I need to go any further. The secret, as it turns out, is coffee ice cubes. I made these with a batch of extra-strong coffee run through my filter machine the other day.

              Into the blender goes one long shot of espresso, about the same amount of milk and as much sugar as you like. Put on the lid, but remove the center hole-thingy. With the blender running (at top speed), drop about 4 coffee ice cubes in through the hole, one at a time. Continue blending until you can't hear any more crunching.

              Pour into a tall glass over (plain) ice.

              Better than any crappy, fake, oversweetened excuse for iced coffee you can get anywhere."

          2. Check this thread on baking with brewed coffee.
            I've made coffee granita before, it's good & easy, and will use more of your coffee.
            I don't know what kind (strength)of coffee it is, but I've made & refrigerated strong brewed coffee mixed with chocolate powder & milk - for iced coffee later! sugar optional.

            1. I was thinking last week about how much I used to like coffee jello with cream on top.It has been many years since I have had it and I haven't the slightest idea how to make it -if anyone has a recipe would love to have it. I suppose coffee, sugar and gelatin?

              1 Reply
              1. re: emilief

                This is in one of my cookbooks, either Joy of Cooking or Dartha, um, Martha Stewart.

              2. Mix your leftover brew with 1/2 the amt. of a good red wine and marinate a flank steak for 30 mins & grill.

                1. soak lady fingers in it for tiramisu

                  1 Reply
                  1. i agree with using it as a marinade ingredient -- i also always add some brewed coffee to any mexican beef dishes (chili, taco meat) along with chocolate and cinnamon.

                    1 Reply
                    1. re: hitachino

                      I sometimes add coffee to the liquid (usually a salt/free chicken broth) I am using to poach chicken breasts. It adds color so they dont look pastey and adds another dimension to the taste.

                    2. This recipe was printed in the NYT several years ago, I think. It makes a seriously tasty and juicy brisket.

                      Coffee Barbecued Brisket

                      3/4 cup vegetable oil
                      1 large yellow onion, chopped
                      6 cloves garlic, minced
                      1 tsp crushed red pepper flakes
                      1 Tbsp tomato paste
                      7 Tbsp light brown sugar
                      5 cups coffee
                      1/2 cup apple cider vinegar
                      1 28-oz can peeled, chopped tomatoes
                      Salt and pepper
                      1 four to five pound brisket.

                      In a medium soup pot, heat 1/4 cup oil over medium heat. Add the onion and cook until soft and golden brown, about 7 minutes. Add garlic and cook, stirring, until fragrant--about 30 seconds. Stir in the red pepper. Add the tomato paste and cook, stirring frequently, for about a minute. Stir
                      in the brown sugar, vinegar, coffee, and tomatoes. Bring to a boil, lower to a simmer, and simmer 10 minutes. Set aside to cool.

                      Preheat oven to 275 degrees fahrenheit. Once it's cool, puree the sauce in batches in a blender or food processor until smooth. Bring sauce to a boil in the soup pot.

                      Season the brisket with salt and pepper. If you have a large enough dutch oven, heat the remaining oil in it and brown the brisket on both sides. Pour off the remaining oil and fat. Turn the brisket fat side up and cover with the boiling sauce. Cover the pan lightly and place it in the oven. Bake for three hours, basting frequently. After three hours remove the cover and continue to cook until the brisket is glazed and very tender, about another 1-1/2 hours. Remove from the pan and set aside to rest, covered with foil, for 10 minutes. Slice thinly across the grain.

                      Yield: 10--12 servings if you're lucky

                      1. coffee jelly --- use the proportions of liquid to gelatin on the Knox box. I like it black and sweet, served with vanilla ice cream.

                          1. re: cheapertrick

                            I agree with the red eye gravy. however, I'd do some ham strips sauteed into the gravy and then serve it up over shrimp on spoonbread.

                          2. I like to add a good pour of coffee to my chili (akin to the dark chocolate trick).

                            3 Replies
                            1. re: Procrastibaker

                              I'm cooking up a batch of pinto beans today. I think I'll add some coffee and see what happens - when would I splash it in? Maybe in the last 30 minutes? How much? 1/2 cup?

                              1. re: foxy fairy

                                Hmm. I guess I usually add it probably after I've mixed all the base ingredients and usually add it to taste. I let it cook right along with the chili. Not sure how you're doing your beans... just be sure the coffee has time to assimilate and add a layer of flavor so you don't actually taste it. Sorry to be kinda vague...

                                1. re: Procrastibaker

                                  YUM! I added some coffee to my pinto beans in the last 15 minutes or so. The beans are just delicious - the coffee certainly deepens the flavor, adding a mystery to the beans. mmmmm. I don't use beef broth - I soak overnight, then cook my beans in water with onion and oregano, sometimes herbs too, salt toward the end. But today just onion, oregano, salt, then the coffee. I will definitely toss in coffee with beans again and again -- great tip! I saved the broth and now I'm wondering what I could do with it - the deep color and scent are very inviting.

                              1. It's a classic ingredient in christmas cookie icing at my house, but maybe 2 or 3 tablespoons.

                                1. I always refrigerate leftover coffee and drink it chilled over mounds of ice cubes. Be careful! On a hot day one can down a huge iced coffee in record time. It's easy to get too wired!

                                  If you really had a lot you might even try making coffee ice cubes so that y6u will not dilute the drink. Yum!

                                  1. I used to work in a place that made a salad dressing of finely ground raw cauliflower, grated parmesan and mixed mayo and sour cream thinned with coffee. Very good with robust greens like Romaine or cooked cooled vegetables.

                                    2 Replies
                                    1. re: foodfan

                                      Thanks for all the ideas - I have been enjoying my coffee ice cubes, which I can defrost for cooking beans, red eye gravy, etc. foodfan, that wins for the strangest combination. I can't even imagine how it tastes - must be better than the sum of its parts.

                                      1. re: foodfan

                                        I make a salad dressing with leftover coffee; recipe at www.littlecomptonmornings.blogspot.com