A daily cup of coffee (or maybe two or more for coffee lovers) is a must to most of us. But who said that you always had to take your coffee the usual way?
I’m not talking about varying your coffee drinking habit by choosing to go black or adding milk or changing it up by adding dash of cinnamon or whatever you normally don’t put in your coffee. Instead, why not forego the whole drink experience and opt to savor it as dessert?
Affogato is one of my all time favorite coffee desserts. I love making affogato not only because it is really delicious, but also because it is super easy to make. And yes, it gives a pretty good caffeine boost as well if you use espresso instead of mock espresso.
Coffee is obviously the beverage of choice here at Brewed Coffee, but that does not mean that we’re limiting our coffee addiction to espresso shots and steaming mugs of coffee because coffee can be used to turn ordinary dishes to something novel and more flavorful.
I’m sure you’re familiar with coffee-based desserts like tiramisu and affogato (scoop of vanilla gelato or ice cream drowned in a shot of espresso), but have you ever used coffee as an ingredient for when making savory dishes? The Brown Sugar and Coffee Barbecue Sauce recipe below from Chef Art Smith is a great way to introduce your palate to the wonderful world of coffee-based and coffee-flavored dishes. The barbecue sauce can after all be used for a good variety of meats.
Brown Sugar and Coffee Barbecue Sauce
- 2 tablespoons olive oil
- 1 3/4 cups chopped white onions
- 6 garlic cloves, chopped
- 2 tablespoons minced seeded jalapeño chile
- 1/2 cup (packed) dark brown sugar
- 2 tablespoons chili powder
- 2 tablespoons mild-flavored (light) molasses
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon ground cumin
- 1 28-ounce can crushed tomatoes with added puree
- 1 cup low-salt chicken broth
- 1 cup freshly brewed strong coffee or 1 tablespoon instant espresso powder dissolved in 1 cup hot water
Heat oil in heavy large saucepan over medium-high heat. Add onions, garlic, and jalapeño; sauté until onions are tender, about 7 minutes. Add brown sugar, chili powder, molasses, cilantro, and cumin; stir until sugar dissolves. Stir in crushed tomatoes with puree, broth, and coffee; bring to boil. Reduce heat and simmer uncovered until sauce thickens slightly and is reduced to 4 cups, stirring often, about 35 minutes. Season sauce to taste with salt and pepper. DO AHEAD: Can be made 1 week ahead. Cover and chill.
For more coffee dish ideas, read Epicurious’ Cooking with Coffee article.
Image via Cafe Groenhout
How do you like your coffee? I normally take it with a little sugar – either brewed using the drip machine or the espresso machine. While I would never complain about this kind of brew even if I had to drink it every single day of my life, there is something to be said about playing around with coffee and trying out various ways of preparing it.
If you are adventurous, and you have a creative mind, good for you! But even then, wouldn’t you like to have something handy to refer to for recipes and coffee ideas? That’s what I am going to share with you – a cool find that just might give you a stronger buzz than your regular cup of coffee!
Recipe Finder it is called, and it is a new recipe search engine. Recipe web sites are a penny a pound these days, don’t you think? They can be found everywhere, and if you want to look for a recipe, you have to check out all those recipe sites to make sure you’ve covered your bases. That is where Recipe Finder comes into the picture. It puts together the recipes of hundreds of the most trusted recipe web sites you can find today, and presents them in a format that is easy to search, easy to read, and easy to follow. Read more
Who wants to go to Hawaii? If you’ve been yearning for an awesome time at the beach, scrumptious food, and excellent coffee, there is no better time to visit Hawaii than in November. From the 5th of November to the 14th, the annual Kona Coffee Cultural Festival is going to be held in the Big Island. This is no ordinary food and cultural festival as it has received numerous awards and has been in existence for no less than 40 years!
This year’s festival is already being built up – although there isn’t much need for that as those who know about it are already waiting in anticipation. Some of the most exciting events include:
• International Lantern Parade, November 5 at 6:30 pm. Alii Drive, Kailua Pier to Hale Halawai
• Holualoa Village Coffee & Art Stroll, November 6, 9:00 a.m. – 3:00 p.m. Have a taste of more than three dozen estate label Kona coffees!
• KTA Super Stores Kona Coffee Recipe Contest/Big Island Showcase, November 7, 12:30 p.m. – 3:00 p.m. Sheraton Keauhou Bay Resort & Spa Convention Center. This cooking contest should be fun to watch AND you get to sample the concoctions! Of course, 100% pure Kona coffee will be used in the recipes. How cool is that?
• Gevalia Kona Coffee Cupping Competition – Preliminary Round, November 10, 9:00 a.m. – 2:00 p.m. Keauhou Beach Resort. This competition will determine the best Kona coffee there is. You wouldn’t want to miss that!
For more information on the events and schedules, visit the official web site of the 2010 Kona Coffee Cultural Festival.
I met an old friend earlier today. Even after more than a year of not seeing each other, it was great just sitting there for hours and talking. Of course, our conversation eventually focused on food and just how good it feels to eat. (By the way, I don’t have to tell you that we met at Starbucks, do I?)
So anyhow, when I got home, I decided to pass by the grocery store to get some stuff for dinner. I knew I had a steak or two in the fridge, but I wanted to spice it up. Guess what I found? Some Jack Daniels hickory BBQ sauce! Needless to say, I am STUFFED.
That hasn’t stopped me from browsing through some recipes that I somehow stumble upon online. (Seriously, they just seem to pop out. It’s not like I purposely seek them out!)
Here’s one that I think you will love – Texas hickory smoked brisket with coffee barbecue sauce. Now doesn’t that sound heavenly? I found the recipe at CTNow, and the image and words combined just made my mouth water despite the really good meal I just had. Here’s the recipe for the sauce, which I think will be an excellent partner for any other roast meat:
Southwestern barbecue sauce and assembly:
1 large onion, thinly sliced, top to bottom
3 cloves garlic, crushed
2 jalapeños, seeded and diced
2 poblano or pasilla chiles, seeded and diced
1/2 cup strong brewed coffee
1 beer, preferably ale
2 tablespoons tomato paste
3 cups ketchup
1/4 cup maple syrup, preferably Grade B
1/4 cup molasses
1 tablespoon cumin
2 teaspoons salt
1 teaspoon New Mexico chile powder
1/3 cup red wine vinegar
Prepared smoked brisket
1. In a heavy-bottom 4-quart pot, combine the onion, garlic, jalapeños and chiles with the coffee and beer. Bring to a simmer over medium-high heat, then reduce the heat and simmer until the onion is translucent, about 10 minutes.
2. Stir in the tomato paste, ketchup, maple syrup, molasses, cumin, salt, chile powder and red wine vinegar and simmer for 20 minutes, stirring occasionally. Remove from heat and blend the sauce using an immersion blender or in stages in a stand blender, until fairly smooth. Set aside.
3. Remove the brisket from the foil and slice across the grain into thin strips, reserving any pooled juices and leftover bits. Stir these drippings into the barbecue sauce. Serve the brisket warm with the barbecue sauce on the side.
Are you tired of making the same old brew day in and day out? To be honest, I am NOT. I am a creature of habit and for the most part, I like having my huge mug of espresso in the morning and then a cup or two of brewed coffee during the day. Still, there are days when I feel like trying something new – we all get them. What I normally do is just head on over to the nearest Starbucks or Coffee Bean. It would be great to be able to make new coffee drinks at home, though…
…and that’s what this FREE Coffee Recipe E-book will allow you to do! I stumbled upon the freebie at Coffee Fair:
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Get ready to grab (for free of course) one of the most delicious collections of free coffee recipes available online. It’s an amazing 53 page collection of the coffee recipes you’ve come to know and love such as Caramel Macchiato, Double Mocha Frappe, Chai Tea and many more. Plus delicious and one of a kind mouth watering coffee pastries & amazing custom blend coffee sauces, too.
For your safety our e-book has been virus scanned and checked and is completely safe and clean. There are also no irritating ads in it and there’s nothing in there you to buy either. Just good ol’ delicious coffee recipes!
I have already clicked and downloaded. What are you waiting for???
Are you looking for something new to pair with your coffee? Or maybe you just like baked goodies. Both apply to me, actually. While I am not particularly skilled at baking, I am lucky enough to have friends who can’t seem to stop themselves from whipping up baked goodies. Here is a recipe I found at Mercury News, which I intend on sending someone’s way. I think it has a lot of potential especially since it makes use of fat-free sour cream. It calls for cherry preserves (it’s Cherry Coffee Cake!) but I am also thinking that other fruits may be used as substitutes. Here goes:
¼ pound unsalted butter
1 cup sugar
2 large eggs
1 cup fat-free sour cream
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon vanilla
1 tablespoon finely chopped lemon zest
½ cup best quality cherry preserves
1. Preheat oven to 350 degrees. Butter two 8-inch square cake pans.
2. In a large mixer bowl, beat butter with sugar until well combined. Add eggs one at a time and beat well. Add sour cream and mix thoroughly.
3. In a small bowl, mix together the flour, baking powder, baking soda and salt. Add the dry ingredients to the butter mixture.
4. Blend in the vanilla and lemon zest thoroughly. Then stir in the cherry preserves, so the batter is streaky, not pink. Spread batter in pans and bake 20-30 minutes (15-20 minutes for muffins), or until a toothpick inserted in the center comes out clean.
Makes 2 cakes or 18-24 muffins
I only have several hours before our traditional Christmas Eve dinner, and most of my dishes are ready for cooking. This year, it’s slightly different for us as my immediate family is spending the night away from the rest of the extended family. As such, I would have to prepare all of the food. Since we’re not that big of a family, though, I wouldn’t have that much to prepare.
It’s a bit too late for me to put this idea to work for tonight, but maybe we can do this tomorrow or later in the week – a coffee-themed meal. We’re a family of coffee drinkers so I already know that this idea will be a hit, and as I sit here sipping my nth cup of brewed coffee, I am trying to think of how to incorporate coffee into a whole meal.
Is there any sound basis for this idea, though? I mean, I might be biased towards the use of coffee for entrees, main courses, and desserts simply because I can’t get enough of it. I did look it up, though, and many chefs are already using coffee as marinades or rubs for meat. One reason for this is that the enzymes found in coffee grounds work as a meat tenderizer. Of course, the coffee flavor is a BIG plus. As for desserts, it is easy to think of coffee-flavored goodies: brownies, cakes, jellies, and the like.
In the next few posts, I will try to share recipes – I shall start my search now.
Coffee is always good, no matter what time of the day it is. For Thanksgiving, I am sure that you will be chugging down a lot of coffee, but why not add a little extra kick to your regular drink? After all, it’s a time to just kick back and relax with those who matter the most to you.
I looked around the Internet and found some of the most interesting coffee-alcohol mixes that promise to spice up your Thanksgiving celebrations. Here are my top picks (courtesy of The Examiner).
I don’t know if it’s still considered All Canadian, but I might try Jack Daniels or Jim Beam instead. What do you think?
Here’s another one, and it looks a little classier:
I think the beans got me. Would you try these drinks this Thanksgiving?
It’s Halloween! For sure, you have got your costumes ready, and you have all your candies and treats bundled up for the kids that will come knocking at your door. Perhaps you’ve even done your grocery shopping if you’re hosting a dinner or party of some sort. In any case, I think that your Halloween will NOT be complete unless you have coffee as part of the festivities. After dinner, some of your guests may want drinks with a little kick – wine and other spirits – but I am also sure that a lot would look for coffee at one point of the night or another.
Instead of serving good old brewed coffee or plain old espresso, why not spice up your Halloween party? For sure, you have seen all those Torani bottles of syrup that many coffee shops use to flavor their coffees. You can actually get one in pumpkin spice flavor! Try your local grocery store or supermarket OR you can do your shopping online (although it is quite impossible to have it delivered on time). I searched for pumpkin spice syrup online and found some options here.
Anyhow, what’s the trick to making pumpkin spiced espresso? There really is none. All that you have to do is make espresso the way you normally do with your machine. I suggest two shots for a bolder flavor. Pump one or two shots of the syrup (depending on how strong you want the flavor to be) into the coffee, stir, and then add your steamed milk. Optionally, you can add whipped cream (you might want to pass up on that if you’re on a diet) and some cinnamon or more pumpkin spice powder.