Cooking With Coffee

Coffee, Don’t Just Drink It!

Cooking With Coffee – The reason for this book is my love of Gourmet Coffee. There are so many countries that produce excellent coffees. I have spent most of my adult life seeking out and trying new countries and new flavors.

Every country has their own unique flavors. Every degree of roasting, from light to darkest French roast, creates a new taste experience.

Good coffee is like good wine. Savor the bouquet and unique body and flavors. If you drink coffee and you haven’t embarked on your own journey you are missing out on a wonderful experience. You owe it to yourself to start today.

A natural result of my love for gourmet coffee was using it as an ingredient in cooking. Coffee’s rich, smoky flavors can enhance all manner of dishes.

Coffee flavoring is distinctive in most dessert recipes, but when adding to meat dishes, it tends to bring out the meat flavor without an overpowering coffee flavor. Try some of these coffee recipes to perk up your home cooking. The coffee in these recipes may be in brewed, whole bean or granulated form so be sure to read the recipe thoroughly before beginning to be sure you have the proper ingredients.

In cooking, coffee should be treated as a spice. However, the rules are similar to those you would apply when preparing coffee for drinking. Lighter roasts are more delicate but also more acidic, while darker ones are robust, toasty and strong. It’s these that work best in cooked dishes where the coffee must hold its own against other powerful flavors.

Delectable coffee recipes, and not just the liquid variety, abound in these pages. Choose from among hot and cold coffee drinks (many of them the alcoholic variety, like Coffee Punch a la Russe, Cafe Brulot, or Spanish-style Iced Coffee) coffee cakes, pies, soufflés and ice creams, to come up with your favorite caffeinated concoction!

Coffee Types

The most desirable coffee is grown in altitudes about 3000 feet. The altitude produces more elegant, complex flavors in the coffee cherries which contain the beans.

The fruit must be hand-picked from trees which can bear flowers, green fruit, and ripe cherries all at the same time. The outer pulp and parchment of the coffee cherry are removed to reveal two beans, which are then cleaned, dried, graded and hand-inspected.

The beans range in color from pale green to dark yellow when raw. They are exported in their raw state for roasting, blending and grinding at their final destination. Most commercial companies use primarily C. robusta and C. arabica in their blends.

Semifreddo

2 1/2 cups whole milk
3 ounces very strong espresso
6 egg yolks
1 cup sugar
1 tablespoon vanilla extract
2 cups heavy cream
8 cups strong decaffeinated coffee, cooled.
1/4 cup unsweetened cocoa powder

In a 3-quart saucepan bring the milk to a boil over medium-high heat. Remove from heat and add the espresso. In a mixing bowl, beat the yolks until pale yellow. Gradually add the sugar and beat until light yellow ribbons form when the beaters are lifted. Stir in half of the hot milk, and then stir in the remaining milk.

Cook over low heat without boiling until the mixture coats the back of a spoon thickly and sets slightly, about 4 to 5 minutes. Stir in the vanilla and chill for 1/2 hour.

Whip 1 1/2 cups of the cream to stiff peaks and fold into the custard mixture. Transfer to an ice cream machine and freeze according to manufacturer’s instructions. (The semifreddo can be made up to 2 weeks in advance).

Whip the remaining 1/2 cup cream to soft peaks. Place 1 scoop of semifreddo in each of eight tall glasses. Pour 1 cup of cooled coffee over each scoop, dollop with whipped cream, and dust with cocoa.

Makes 8 servings.

Angel German Chocolate Pie

3 egg whites
1 pinch salt
1/8 tsp. cream of tartar
3/4 cup white sugar
3/4 cup finely chopped pecans.
1 tsp. vanilla extract

4 (1 ounce) squares German sweet chocolate, chopped
3 tbl. strong brewed coffee
1 cup heavy cream
1 tsp. vanilla extract

Preheat oven to 275 degrees.

In a large glass or metal mixing bowl, beat egg whites until foamy. Add cream of tartar and salt and beat until whites stand in soft peaks. Add sugar gradually and beat until very stiff. Fold in chopped nuts and 1 teaspoon vanilla. Turn the meringue into a buttered 9-inch pie plate. Spread over bottom and sides of plate, building up the sides 1/2 inch above the edge of the plate. Bake in preheated oven for 60 minutes. Cool.

Coffee Chiffon Pie

1 tbsp. gelatin
1/4 c. cold coffee
3/4 c. sugar
1/2 tsp. salt
1/2 c. strong hot coffee
1 tbsp. lemon juice
4 eggs
Baked pie shell

Soften gelatin in cold coffee. Put in top of double boiler with 3/4 cup sugar, 1/2 teaspoon salt, 1 tablespoon lemon juice and 4 slightly beaten egg yolks, 1/2 cup strong hot coffee. Cook together until thickened. Cool. When cool, fold in 4 egg whites, beaten stiff. Pour into baked pie shell. Chill and top with whipped cream.

Apple-Apple-nut Coffee Cake

Certainly! Here’s a delightful recipe for Apple-Nut Coffee Cake that has been cherished in my family for generations. It’s a moist snack cake spiced with cinnamon, featuring tart apples and crunchy walnuts. Perfect for cozy mornings or afternoon tea. 🍎☕

Apple-Nut Coffee Cake Recipe

Ingredients:

1/2 cup butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 medium tart apples, peeled and chopped
1/2 cup chopped walnuts

Instructions:

In a bowl, cream the softened butter and sugar together.
Beat in the egg and vanilla; mix well.
Combine the dry ingredients (flour, baking powder, baking soda, cinnamon, and salt); gradually add them to the creamed mixture.
Stir in the chopped apples and walnuts.
Transfer the batter to an ungreased 8-inch square baking dish.
Bake at 350°F for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Allow the coffee cake to cool on a wire rack.

Nutrition Information (per serving):

Calories: 298
Fat: 15g (7g saturated fat)
Cholesterol: 51mg
Sodium: 268mg
Carbohydrates: 39g (25g sugars, 1g fiber)
Protein: 4g

Enjoy this delightful treat with a warm cup of coffee or tea! 🍰

Bottom-Black Bottom-Java Cream Tart

Certainly! Let’s explore a delightful dessert: the Black Bottom Coconut Cream Tart. 🥥🍫🍰

This decadent tart features layers of rich flavors, including:

Homemade Graham Cracker Tart Crust: A buttery, crumbly crust made from scratch.
Chocolate Ganache Filling: A luscious layer of dark chocolate ganache.
Coconut Pastry Cream: Creamy coconut-infused custard.
Marshmallow Fluff: Tall peaks of toasted marshmallow fluff to crown the tart.

Here’s how you can create this indulgent treat:

Prepare the Crust:
- Spray a 14×4-inch removable-bottom tart pan with cooking spray.
- Make the Homemade Graham Cracker dough (follow the recipe through step 1).
- Roll the dough into a 15×5-inch rectangle and transfer it to the prepared pan. Press it into the bottom and up the sides.
- Poke holes with a wooden pick along the bottom and sides.
- Bake the crust for 15 minutes and let it cool completely.
Layer the Fillings:
- Pour the Chocolate Ganache Filling into the prepared crust and chill until firm.
- Next, pour the Coconut Pastry Cream over the chocolate layer.
- Use an offset spatula to swirl the Marshmallow Fluff onto the tart.
Toasting the Fluff:
- Grab a kitchen torch and lightly brown the marshmallow fluff on top (about 30 seconds).
- Refrigerate the tart for up to 2 days.

Enjoy this delightful combination of coconut, chocolate, and marshmallow! 🌟

For the Fluffy Marshmallow Cream, here’s the recipe:

Ingredients:
- 3 large egg whites (90 grams)
- ½ teaspoon (1 gram) cream of tartar
- ⅔ cup (133 grams) plus 2 tablespoons (24 grams) granulated sugar, divided
- ¾ cup (255 grams) light corn syrup
- ⅓ cup (80 grams) water
- 2 teaspoons (12 grams) vanilla bean paste*
Instructions:
1. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites and cream of tartar at medium speed until foamy.
2. Add 2 tablespoons (24 grams) sugar and beat until soft peaks form.
3. In a medium saucepan, combine corn syrup, ⅓ cup water, and remaining ⅔ cup (133 grams) sugar. Cook over medium heat, stirring constantly, until the mixture registers 248°F on a candy thermometer (about 15 minutes).
4. With the mixer on medium speed, pour the corn syrup mixture into the egg white mixture in a slow, steady stream until combined.
5. Increase the mixer speed to high and beat for 5 minutes.
6. Add vanilla bean paste and beat for 1 minute.

Enjoy your Black Bottom Coconut Cream Tart, and feel free to share how it turns out! 😊

Note: We used Heilala Vanilla Paste for the recipe.

Liqueu Coffee Liqueur Pie

Certainly! Here’s a delightful Coffee Liqueur Ice Cream Pie recipe that combines the rich flavors of coffee and creamy ice cream. It’s perfect for those who appreciate a little coffee kick in their dessert. ☕🥧

Coffee Liqueur Ice Cream Pie Recipe

Ingredients:

1 package chocolate wafers, crushed
5 tablespoons unsalted butter, melted
1/2 gallon coffee ice cream, softened (let it sit on the counter for 15 to 20 minutes)
6 tablespoons coffee-flavored liqueur (recommended: Kahlua), divided
1 cup heavy whipping cream
1/2 cup powdered sugar
2 tablespoons hot fudge sauce

Instructions:

Preheat your oven to 350°F (175°C).
Combine the crushed chocolate wafers with the melted butter. Press this mixture onto the bottom and up the sides of a 9-inch pie pan. Bake in the oven for 10 minutes, then let it cool.
In a stand mixer or using a hand mixer, combine the softened coffee ice cream with 5 tablespoons of coffee-flavored liqueur until it becomes creamy.
Fill the prepared pie crust with the ice cream mixture. Cover it with plastic wrap and place it in the freezer for 3 to 4 hours.
Whip the heavy cream with powdered sugar until soft peaks form.
Top the frozen pie with the whipped cream.
Refreeze the pie for an additional 1 hour.
Finally, combine the remaining tablespoon of coffee-flavored liqueur with the hot fudge sauce. Drizzle this over the top of the pie just before serving.

Enjoy your indulgent Coffee Liqueur Ice Cream Pie! 🍰🍨

READ MUCH MORE INSIDE…

Blueberry Coffee Cake

Bourbon Coffee Chiffon Pie

Peanut Butter Bread Pudding with Coffee Sauce

Cafe Mexico Cheesecake

Cappuccino Brownies with Espresso Sauce

Cappuccino Fudge Cheesecake

Bavarian Coffee Cream

Cassata Siciliana Canoli Cake

Cherry Almond Coffee Cake

Coffee Chicken with Coffee Mole Sauce

Chili (Mexican Style) with Smoked Chipotle Peppers

Chili With Coffee

Coffee Ice Cream

Chocolate Covered Coffee Beans

And Much More….

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Regards,

Coyalita Linville

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Coyalita

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