COOKING WITH COFFEE
Introduction
For centuries, people all over the world have enjoyed drinking coffee - whether as a bitter midday pick-me-up or as a sweet and creamy cold treat. Regardless of how you prefer your cup of coffee, it is always enjoyed most with a companion, much like a good meal tastes even better when shared with friends. It is a little known fact that coffee also makes a wonderful and tasty ingredient in a food dish. It gives ordinary meals an unexpected but pleasant twist; coffee can make a subtle difference or be the main taste or aroma in an otherwise plain recipe. On this page, we have included some delicious coffee recipes; whether it is a unique appetizer, a savory main entrée or an unforgettable dessert.
“Coffee is a common man’s gold, it brings to every person, the feeling of luxury and nobility.”
[Sheik Abd-al-Kadir “In praise of Coffee”, 1587]
Before you Begin
If you have a grinder, take advantage of it and buy whole coffee that you can grind when needed.
Whether buying beans or pre-ground coffee, it is best to purchase only the amount you will need for one week.
Keep the beans in a sealed, airtight container; beans that are exposed to air lose oils that contain the flavor and aroma.
Don’t use a plastic container as it will absorb the coffee’s odor and oils.
Beans that have been frozen in an airtight container can keep their flavor for up to 2 months.
Grind beans while still frozen to save time.
To Brew or not to Brew
With coffee drinks, these delectable servings depend on good coffee being used.
For most of these recipes, left-over coffee is okay; however, do not use stale coffee or coffee that has been sitting around for more than 3 hours.
You want your food to taste good, not just different.
The general rule of thumb is to use 2tbsp (30mL) of coffee per cup of water.
If a recipe calls for a strong or double-strength coffee, double the amount of coffee you would normally use (E.G. use 4tbsp. [60mL] instead of 2 tbsp. [30mL] per cup of water).
Use cold water when brewing coffee.
Generally, coarser grinds should be brewed longer than finer grinds (about 4 minutes in total).
Brewed coffee should be used straight away.
SAVOURY MEALS
1-Mexican Dip with a Twist
Ingredients (yields about 2cups):
1 cup (240mL) nacho cheese
1 cup (240mL) canned chili with beans
1/4 cup (60mL) brewed coffee
Preparations
Heat cheese over a low heat.
Add chili and coffee.
Mix well.
Pour mixture into small bowls and place on a platter surrounded with corn chips.
Nutritional Info (1/2 cups)
Calories=254, Protein=14g, Fat=16g, Carbohydrates=14g, Fiber=14g, Sodium=1185mg, Vitamin C=1mg, Cholesterol=1mg.
Coffee Note: Turkish bridegrooms were once required to made a promise during their wedding ceremonies to always provide their new wives with coffee; failure was grounds for separation.
2-Coffee Roasted Almonds
Ingredients (yields about 1cup):
1 cup (240mL) almonds or mixed nuts, unsalted and unblanched
1tbsp (15mL) Vegetable oil
1 cup (240mL) finely ground coffee
1 tsp (5mL) garlic powder
1 tsp (5mL) salt
1 tsp (5mL) ground nutmeg
A pinch of cayenne pepper
Preparations
Preheat the oven to 350°F (180°C).
Mix nuts and oil in a small bowl.
Place nuts on a cookie sheet and bake for 8-10 minutes, or until lightly toasted.
Pour remaining ingredients into a medium bowl, then mix the nuts until they are well coated.
Return nuts to oven and bake for 2 minutes.
Serve warm or at room temperature.
Nutritional Information
Calories=38l, Protein=14g, Fat=23g, Carbohydrates=31g, Fiber=4g, Sodium=606mg, Vitamin C=o.21mg, Cholesterol=0g
Coffee Note: Café Procope was the first drip Paris coffee house; it was opened in 1689 by former lemonade vendor Francesci Procopio Dei Cotelli, and is still a popular place to visit (some famous customers were Benjamin Franklin and Voltaire).
3-Coffee Fusilli
Ingredients (serves 6)
1lb (500g) fusilli
1/2 cup (120mL) red wine
1lb (500g) lean, ground pork or beef
1/2 (120mL) brewed coffee
2 big onions, finely chopped
Salt and pepper to taste
2tbsp (30mL) olive oil
Pinch of dried mint and sweet marjoram
Preparations
Heat oil in a large frying pan; add onions and sauté.
Add meat, a pinch of salt and pepper until browned.
Add wine, a bit at a time.
Add coffee, a bit at a time.
Add mint and marjoram, stir to combine.
Serve with pasta al dente (slightly firm pasta).
Nutritional Information
Calories=444, Protein=7g, Fat=24g, Carbohydrates=26g, Fiber 0.24g, Sodium= 114mg, Vitamin C=2mg, Cholesterol 90mg
4-Chicken Teriyaki
Ingredients (serves 6-8)
1/3 cup (80mL) brewed coffee, cooled
8 pieces boneless chicken breast
2/3 cup (160mL) soy sauce
2tbsp (30mL) fresh ginger root, grated
2tbsp (30mL) honey
1/2 cup (120mL) lemon juice
1 small garlic clove, minced
2tbsp (30mL) cold water
2tsp (10mL) cornstarch
Preparations
Place clean chicken in a large mixing bowl.
In a small bowl, mix together soy sauce, ginger, honey, lemon juice, coffee, and garlic.
Pour over chicken pieces; cover bowl and place in the refrigerator overnight or for at least 5 hours, turning chicken occasionally to marinate evenly .
Preheat oven to 325F (165°C)
Place chicken in a shallow baking dish and cover with marinade.
Bake, uncovered, on the middle rack for 1hour or until chicken is tender and juice runs clear.
Baste chicken with marinade during baking.
When cooked, remove chicken.
Liquid in baking dish may be thickened before serving by mixing cornstarch and water; slowly add to marinade stirring constantly until thickened.
Pour over chicken and serve.
Nutritional Information (per serving)
Calories=320, Protein=55g, Fat=6g, Carbohydrates=9g, Fiber=0.11g, Sodium=1486mg, Vitamin C=7mg, Cholesterol= 146mg
5-Coffee Tomato Sauce
Ingredients (yields about 2 cups)
3/4 cup (180mL) strong brewed coffee
1tbsp (15mL) vegetable oil
4 spring onions, chopped
1-3 cloves garlic, minced
1/4 cup (60mL) mushrooms, sliced
3/4 cup (180mL, 60oz. can) tomato paste
3/4 cup (180mL) beef or vegetable stock
1tsp (5mL) oregano
1tsp (5mL) basil
1/8tsp (dash) paprika
1/4tsp (pinch) salt
Pepper to taste
Preparations
Pour oil into large pan and sauté onions, garlic, and mushrooms.
Add tomato pasta and blend.
Stir in coffee and stock, and season with oregano, basil, salt and pepper.
Bring to a boil.
Boil for 30seconds, lower heat and simmer until thickened for about 3o minutes.
Stir occasionally and check for thickness.
Nutritional Information (1/2 cup)
Calories=92, Protein=3g, Fat=4g, Carbohydrates=13g, Fiber=2g, Sodium=327mg, Vitamin C=21mg, Cholesterol=0.5mg
6-Coffee Glazed Ham
Ingredients (serves 8-10)
One 2-3lb (1.5kg) ham
3/4 cup (180mL) dark brown sugar
1tsp (5mL) dry mustard
1tbsp (15mL) orange juice
4tsp (20mL) brewed coffee
Whole cloves
Preparations
Bake ham at 350°F (180°C) for 30-60 minutes.
To form glaze, mix sugar, mustard, juice, and coffee together in a small bowl.
Remove ham from oven and slash diagonally crisscross.
Stud intersecting cuts with cloves.
Pour glaze over ham and return to oven for a further 30-60 minutes.
Cooking time depends on the size of ham.
Nutritional Information (per serving)
Calories=323, Protein=42g, Fat=11g, Carbohydrates=11g, Fiber=0mg, Sodium=93mg, Vitamin C=1mg, Cholesterol=131mg
SWEET TREATS
Breads and Coffee Cakes
Most coffee cakes do not actually contain coffee; they are so named because they are meant to be served with a cup of coffee. However, these delightful recipes all contain coffee.
Helpful baking hints
Grease pans by rubbing a small amount of shortening, butter, margarine or pan spray evenly over the bottom and sides of pans with a piece of paper towel.
Always stir flour to loosen before measuring.
Measure brown sugar by packing it firmly into a dry measuring cup and levelling off; it should hold its shape when turned out of the cup.
Measure liquids, including honey or syrups, in a clear glass or plastic measuring cup that is placed on the counter (bend down to check the amount at eye-level).
Use a rubber spatula to scrape out all the liquid (for easy removal of honey or molasses, grease the cup or spoon first).
Use measuring spoons, not eating utensils to measure small amounts; use the exact measurements and level off spoons with a straight edged spatula or knife.
1-Apple Coffee Cake
Ingredients (serves 12)
2 cups (480mL) un-sifted flour
1.5tsp (7.5mL) vanilla
1/4 cup (60mL) vegetable oil
2tsp (10mL) cinnamon
1 cup (240mL) chopped nuts
1/4 cup (60mL) dark brewed coffee
1tsp (5mL) salt
1.5 cups (360mL) granulated sugar
2.5 cups (600mL) apples, peeled and sliced
2 large eggs, beaten
2tsp (10mL) baking soda
Preparations
Preheat oven to 350°F (180°C)
Mix dry ingredients in a large bowl; gradually stir in wet ingredients and blend.
Fold in apples and nuts.
Pour batter into a greased and floured 9inch (23cm) Bundt pan.
Bake for about 1 hour; cool for 10 minutes and serve warm.
Nutritional Information (per serving)
Calories=335g, Protein=4g, Fat=16g, Carbohydrates=45g, Fiber=2g, Sodium=415mg, Vitamin C=1mg, Cholesterol=35mg.
2-Vienna Date Nut Bread
Ingredients (16 slices)
1/2 cup (120mL) strong, brewed vienna coffee, cold
1.5 cups (360mL) flour
1/2 cups (120mL) wheat germ
1/2 cups (120mL) walnuts, chopped
1tsp (5mL) baking powder
1 cup (240mL) milk
2 large eggs beaten
1/2 cup (120mL) butter, melted
1/4 cup (60mL) granulated sugar
1/2 cup (120mL) dates, optional
Preparations
Preheat oven to 375°F (190°C).
Combine flour, wheat germ, walnuts, and baking powder into a large bowl.
In another bowl, pout the milk and coffee; mix in eggs, butter, sugar, and dates.
Gradually add wet ingredients to dry, mixing thoroughly.
Pour into greased loaf pan and bake for 45-55 minutes, or until done.
Nutritional Information (per serving)
Calories=173, Protein=4g, Fat=9g, Carbohydrates=19g, Fiber=1g, Sodium=106mg, Vitamin C=0.3mg, Cholesterol=43mg
3-Coffee Chiffon Cake
Ingredients (serves 12)
3/4 cup (180mL) strong brewed coffee, cold
5 eggs, separated
1/8 tsp (dash) cream of tartar
One 1/4 cup (300mL) granulated sugar
2 cups (480mL) cake flour
1 cup (240mL) chopped pecans or walnuts
1tbsp (15mL) baking powder
1/2tsp (2.5mL) salt
1/4 cup (60mL) vegetable oil
1tsp (5mL) vanilla extract
1tsp (5mL) almond extract
Icing: 2 2/3 cups (640mL) icing/powdered sugar
1tsp (5mL) vanilla
1/4 cup (60mL) café au lait, cold
10 each, whole pecans and coffee beans
Preparations
Preheat oven to 350°F (180°C)
In a medium bowl, beat egg whites and cream of tartar at high speed until stiff peaks form; set aside.
In another bowl, mix sugar, flour, chopped nuts, baking powder, and salt; set aside.
In another bowl, combine coffee, egg yolk, oil, vanilla, and almond extract until completely blended.
Add dry ingredients and mix well; fold in egg whites.
Pour batter into ungreased 9 inch (23cm) Bundt pan and bake for 50-60 minutes or until top springs back when lightly touched (a Bundt pan, also known as a tube pan, is a round cake pan with a hole in the middle).
Cool in pan for 5 minutes.
Turn on to serving plate and cool completely.
To make icing, combine powdered sugar and vanilla in a large bowl.
Gradually add Café au Lait.
Mix until you reach a desired consistency to spread on cake.
Reserve some frosting; add more sugar to thicken and pipe around the base of cake.
Garnish with pecans and coffee beans.
Nutritional Information (Icing per serving)
Calories=109, Protein=0g, Fat=0g, Carbohydrates=27g, Fiber=0g, Sodium=2mg, Vitamin C=0mg, Cholesterol=0.4mg
Nutritional Information (Cake per serving)
Calories=280, Protein=6g, Fat=13g, Carbohydrates=37g, Fiber=1g, Sodium=247mg, Vitamin C=0.37mg, Cholesterol=89mg
4-Mocha Ice Cream
Ingredients (serves 4-6)
2 cups (480mL) café au lait
2 tbsp (30mL) arrowroot
1?4 cup (60mL, 2 squares) unsweetened chocolate
3/4 cup (180mL) granulated sugar
5 eggs, slightly beaten
2 cups (480 mL) heavy cream
Preparations
In a double broiler, bring Café au Lait to a simmer.
Take out 1 tbsp (15mL) of the Café au Lait, blend with arrowroot, then add to double broiler and cook over low heat, while stirring, until mixture thickens.
Add chocolate squares and heat until melted.
Combine sugar and egg yolks in another pan.
Add Café au Lait mixture gradually, stirring constantly and place pan over heat until mixture coats spoon (about 5 minutes).
Cool for 10 minutes in freezer, then stir in heavy cream.
Freeze in uncovered bowl until ice cream sets.
For best results, beat ice cream until creamy once during freezing time.
Nutritional Info (1/4 cup)
Calories=243, Protein=0,19g, Carbohydrates=20g, Fiber=0, Sodium=32mg, Vitamin C=0, Cholesterol=31mg
5-Mocha Sauce (dessert sauce)
Use this sauce for topping off ice cream, fruit, cakes or pastry
Ingredients (yields about 1 cup)
1/2 cup (120mL, 4 squares) semisweet or baking chocolate, broken into pieces
2 tbsp (30mL) strong brewed coffee
4 tbsp (60 mL) unsalted butter or margarine, in small pieces
Preparation
In a small saucepan or double boiler, melt the chocolate over very low heat and stir well.
Pour in the coffee and stir to combine.
Remove from heat.
Add the butter a little at a time, beating well.
The sauce will thicken slightly and become glossy.
Use immediately as hot fudge or within a few hours to drizzle over pastry.
Nutritional Info (1/2 cup)
Calories=243, Protein=0.13g, Fat=19g, Carbohydrates=20g, Fiber=0, Sodium=32mg, Vitamin C=0, Cholesterol= 31mg
6-Coffee Poached Pears
Ingredients (serves 8)
6 cups (1.44 L) strong brewed coffee
2.4 cups (600 mL) packed dark brown sugar
Grated zest and juice of 2 large oranges
2 tbsp (30mL) chopped fresh ginger
1 cinnamon stick
8 medium firm, ripe pears, peeled and cored
1/4 tsp (pinch) cornstarch
1/4 cup (60mL) orange juice
GArnish wth fresh orange segments and whipped cream
Note: Zest is the grated outer layer of a citrus fruit peel. When grating, exclude the white under layer that is bitter
Preparations
In a large saucepan, combine coffee, brown sugar, orange zest and juice, ginger, and cinnamon stick; bring to a boil.
Reduce heat and simmer 4 minutes; add pears, return to simmer and gently cook until pears are cooked through and tender, testing pears with a tooth pick (cooking time will vary).
When tender, remove from heat.
Strain 1 cup (240 mL) poaching liquid into a small saucepan.
Leave pears in their liquid while making sauce.
Dissolve cornstarch in orange juice; add to strained poaching liquid.
Bring to simmer and cook until lightly thickened, about 2 minutes.
Remove from heat and set aside to coat.
Slice pears and place in shallow bowls; spoon sauce over slices.
Garnish with orange segments.
Nutritional Info (per serving)
Calories=286, Protein=1g, Carbohydrates=73g, Fiber=5g, Sodium=22mg, Vitamin C=20mg, Cholesterol=0
7-Chocolate Covered Coffee Beans
These little chocolate surprises go beautifully with a cup of coffee or as a gourmet treat in a gift basket
Ingredients (yields about 1 cup)
1 cup (240mL) coffee beans
1/2 cup (120mL) milk chocolate chips
3 tbsp (45mL) cocoa powder
Preparations
Preheat the oven to 250°F (180°C).
Place coffee beans on a cookie sheet and roast for 8 to 10 minutes.
While beans cool, melt chocolate in a double boiler until it is very creamy.
Pour the coffee beans into the chocolate and stir until they are completely coated.
Remove coffee beans into the chocolate and stir until they are completely coated.
Remove coffee beans with a pierced spoon and allow the excess chocolate to drip off.
Place the beans on waxed paper, separating them so they do not stick together.
Once the coffee beans have cooled but the chocolate is still a little soft, roll the beans in your hands to form a round bell.
Roll each ball in cocoa and put them aside until the chocolate has hardened.
Nutritional Info (1/4 cup)
Calories=100, Protein=2g, Fat=6g, Carbohydrates=13g, Fiber=1g, Sodium=14mg, Vitamin C=0, Cholesterol=0
Notes: You don’t have to limit your coffee enjoyment to a cup. Take your favorite recipe and substitute some of the liquids with coffee for a new taste.
