Coffee recipes

[zapty]

Do it yourself Coffee liqueur

The manufacturers of the world's great liqueurs guard their formulas, but it is possible to prepare your own.

Ingredients:

3 cups light amber coloured rum
1/2 vanilla bean pod (or 1 tsp vanilla extract)
1-1/2 cups dark-roasted whole coffee beans
1/2 cup sugar

In a quart bottle, combine all ingredients, adding sugar to taste.
Cap securely and store away from light at cool room temperature.
After 1 week, sip a little to see if the coffee flavor suits your taste; leave beans to infuse up to 1 week longer, until desired strength is reached.
Then strain liqueur into a decanter with cover.
Serve in liqueur glasses, or use as a topping for ice cream, or use in your favorite recipes.
Makes 1-1/2 pints.

[zapty]

Exotic coffee shake:

1/2 cup freshly brewed strong coffee, cooled
2 teaspoons brown sugar
1 cup chocolate ice cream
1/4 teaspoon each of nutmeg, cardamom and cinnamon
1/2 teaspoon freshly grated ginger root (or to taste)

In a blender, process all ingredients until smooth. For garnish, sprinkle with ground nutmeg and cinnamon.

[zapty]

Any coffee lovers around? Here is a great CUSTARD with some of my favorite ingredients: Coffee and Chocolate.

Surprise your better half with a lucious dessert!!


1 cup of strong coffee
1 cup of milk
4 tbsp. sugar
1/3 cup grated chocolate
1 tbsp. sugar
1/8 tsp. salt
2 eggs or 3 egg yolks

Combine and heat all ingredients except eggs.
Pour slowly over the beaten eggs or egg yolks.
Beat until well blended.

To bake the custard, pour into a baking dish or individual molds.
Place them in a pan of hot water in a moderate oven and 325° for 45 minutes or until custard is set.
To test, insert a knife or spoon.
If custard doesn't stick, it is ready.
Serve chilled with (what else) whipped cream.

[Beanie]

I think I've gained a few kilos just reading these recipes! Zapty, do you work for the Whip Cream Federation or what?

[tisri]

My favourite coffee recipe is probably this one:

1 cup of dark-roasted coffee

Drink and enjoy.

[fiend]

I've been enjoying sweet coffee (Gethumbwini, not sugared) with a banana as a snack at work. It's definately the 'new banoffee'. If I get some time over Christmas, I'm planning to carry out some experiments with coffee, banana, cream and a variety of electro-mechanical mixing devices. Probably starting with the rule of thirds.

[zapty]

I think I've gained a few kilos just reading these recipes! Zapty, do you work for the Whip Cream Federation or what?

I am a major shareholder of the Dutch Dairy Corporation, if you must know. (on a secret mission)

[zapty]

Espresso Pie


Ingredients for the "Pie":

1 1/2 teaspoons unflavored gelatin
1 tablespoon cold water
1/4 cup very strong espresso
1/8 teaspoon ground cinnamon
2 teaspoons pure vanilla extract
1 pound ricotta
1/3 cup sugar
2 ounces high-quality bittersweet chocolate, chopped into 1/4-inch chunks
1/4 cup heavy whipping cream, whipped to soft peaks and chilled

Ingredients for the Chocolate Sauce:

2 teaspoons espresso grind coffee beans
1/4 cup hot water
2 tablespoons unsweetened cocoa
1/2 ounce bittersweet chocolate
1/3 sugar
1/2 cup half-and-half
1 teaspoon pure vanilla extract

Directions:

Line an 8" pie pan with plastic wrap and set aside.

Whip the whipping cream into peaks and chill it covered in the refrigerator.

In a small saucepan, pour in the cold water and mix with the gelatin; allow to stand five minutes, then add the espresso and the cinnamon.
Put the saucepan over medium heat and warm until the gelatin dissolves.
Remove from the heat and add the vanilla extract and stir lightly.

Over a medium size bowl, press the ricotta through a fine sieve so that the excess moisture settles in the bowl then discard the extracted water.
Put the drained ricotta into the bowl.

Remove the whipped cream from the refrigerator and stir into the ricotta cheese along with the espresso mixture, sugar, and chocolate.
Mixture should be thoroughly combined.
Spread this into the pie pan, patting it down to set it; cover and chill overnight or up to 24 hours.

For the sauce, use a small saucepan in which you combine the espresso powder with the hot water; stir to dissolve, then blend in the chocolate, cocoa, and sugar.
Stir over low heat until the chocolate melts.
Add the half-and-half and heat until it is 100ºF (using a candy or instant-read thermometer.)
The cream will have a thin consistency.
Remove the saucepan from the stove and add the vanilla extract; taste for sweetness and add more sugar as desired.
Set aside, covered, only for an hour or so.

To serve, remove the pie from the refrigerator and allow to warm slightly; this pie tastes best cool, not cold.
To plate, warm the sauce over medium heat, stirring gently.
Cut the pie into wedges taking care not to cut through the plastic liner.
Place one wedge on each plate.
With a large spoon, scoop up some sauce and pour over each wedge.

[zapty]

Roast Beef

Ingredients:

1 (3 1/2 to 4 pound) boneless rump roast
2 tablespoons cooking oil
1 onion, quartered
4 cloves garlic, halved
1 tablespoon tomato paste
2 cups medium strength black coffee
2 cups water
1 tablespoon butter
1/2 cup red wine

Preheat oven to 450 degrees F.

Make small cuts in roast; insert garlic halves.

Heat the oil in a heavy roasting pan or Dutch oven, and sear roast on all sides.
Add the onions, tomato paste, coffee and water to pan roast for 30 minutes.

Reduce heat to 375 degrees F and cook for 1 1/2 to two hours more or until roast is done the way you wish.
Remove the roast to warm serving dish; let cool slightly, then slice.

Stir butter and wine into pan juices, reduce and serve with roast.

[zapty]

Braised lamb shanks (great cold weather dish)

Ingredients:

6 lamb shanks (about 1 pound each)
3 tablespoons vegetable oil
1 pound dried kidney beans (about 2 1/4 cups)
1 large onion, chopped fine
1 red bell pepper, chopped fine
1 large carrot, cut into 1/4-inch dice
4 garlic cloves, chopped
2 slices bacon, chopped
4 cups water
2 cups strong brewed coffee
a bouquet garni composed of 5 fresh parsley sprigs, 3 fresh thyme sprigs, and 2 fresh rosemary sprigs, tied
2 bay leaves
1/2 teaspoon dried hot red pepper flakes


Preheat oven to 300°F.

Pat lamb shanks dry and season with salt.
In a heavy ovenproof kettle large enough to hold shanks tightly in one layer heat oil over moderate heat until hot but not smoking and brown shanks in 2 batches, transferring to a plate.
Add beans to kettle and top with shanks.
Add remaining ingredients and bring to a boil over high heat, without stirring.
Braise shank mixture, covered, in middle of oven 3 hours, or until lamb and beans are very tender.
Transfer shanks and beans with a slotted spoon to a heated platter, discarding bouquet garni and bay leaves, and bring braising liquid to a boil. (If using roasting pan, pour braising liquid into a large saucepan and bring to a boil.)
Boil braising liquid until thickened slightly, about 5 minutes, and pour over shanks and beans.

Serve with a salad and crusty bread

[zapty]

Coffee Glazed Ham

Ingredients:

1 uncooked tender ham (6 to 8 pounds)

1 cup honey
2 shots espresso
1 tsp. cinnamon
1/4 tsp. ground cloves
pinch of hot pepper powder
pinch of all-spice powder


Combine all ingredients except ham; simmer 15 minutes over very low heat.
Bake the ham in a slow oven at 300°F. calculating 25 minutes per pound, or until meat thermometer registers 160°F.
One hour before baking is completed remove ham from oven.
Remove rind; score fat diagonally in both directions to make a diamond pattern.
Apply glaze evenly to the ham and place back into 300° F oven to continue baking for the remaining hour.

[zapty]

Coffee cake:

Ingredients:

Cake:

2 eggs
3/4 cup sugar
1 cup flour
2 tbsp. espresso
2 tsp. vanilla
1 stick (1/4 pound) butter, melted

Topping:

6 tbsp. unsalted butter
1/2 cup sliced almonds
1/2 cup light brown sugar
3 tbsp. flour
2 tbsp. half-and-half cream
1 tbsp. espresso

Preheat oven to 375°F.
Beat eggs and sugar together, until fluffy.
Stir in flour, 2 tbsp. espresso, vanilla, and melted butter.
Pour into greased and floured 9-inch square pan.
Bake 20 minutes.

Topping:
Combine 6 tbsp. unsalted butter, almonds, sugar, flour, cream, and 1 tbsp. espresso in small saucepan.
Heat but do not allow to come to boil.
Spread topping across top of cake.
Continue baking 10 minutes, or until toothpick inserted in center comes out clean.