Cooking with Coffee? [Moved from General Topics board]
in a similar vein, i add espresso powder to all my chocolate dessert recipes, and i love to stir it into chocolate sauce.
in barbecue sauce
with bourbon as a sauce for steak
with port as a sauce for pork
with molasses as a glaze for pork
it's also a handy flavoring agent for things like yogurt, smoothies, oatmeal & hot cereal...crushed coffee or espresso beans are terrific toppings for these things as well.
I agree--it's great w/ anything w/ chocolate. I've added it to the World Peace cookies and it's even better. I really like this recipe for chocolate chip cookies that has espresso (Neiman Marcus recipe but the real one not the fake urban myth w/ ground oatmeal) and they were excellent:
I'm not Chelley, so I hope you'll forgive the intrusion.
Cold brewed coffee is insanely easy - you basically let freshly ground beans steep on water on your counter overnight, filter, and drink. I do it in my french press.
Here's a good primer: http://www.nytimes.com/2007/06/27/din...
Well, first recipe that I thought of that calls for coffee is Epicurious' Double Chocolate Layer Cake, wildly popular on that website for good reason, it's tremendous:
Here's a savory recipe for Cafe Chicken, requires marination; we have had this a few times now, not earth-shattering but quite tasty and different:
1/4 cup strong brewed coffee
1/4 cup ketchup
2 Tablespoons brown sugar
2 Tablespoons Worcestershire sauce
1 Tablespoon vinegar
1 Tablespoon fresh lemon juice
4 chicken legs--you can use boneless thighs, too; I always remove skin
and fat...dark meat works best here
In a small saucepan, combine all ingredients EXCEPT for chicken and bring to boil. Reduce heat to low and simmer for 5 minutes. Remove from heat to cool a little. Arrange chicken in shallow dish in single layer (or use a ziplock bag) and pour the sauce over the chicken. Cover and marinate in fridge for 2 to 8 hours, turning chicken once or twice. Bake in 375 degree oven for 50 minutes, uncovered, basting often with sauce or til golden brown.
My grandma uses it to water her plants :)
Other than for braising meats and desserts, which have already been suggested, I'm not sure what else coffee can be used for. I did make coffee flavored beans once with reasonably not horrible results... but reasonably not horrible is far from tasty.
Does she water the plants with coffee to save water, or does it give the plants some kind of super pep?
BBQ sauce and chili, always some leftover coffee. Chocolate baked goods, always espresso powder or Kahlua. I love the idea of putting espresso powder in yougurt, I'll be trying that tomorrow!
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