Coffee recipes

[zapty]

There is stiil good weather about so let's enjoy a fall barbeque with some friends: a coffee based barbeque glaze for spareribs and porkchops:

Coffee Soy basting sauce

1/2 c Packed brown sugar
1 tb Cornstarch
2/3 c Strong coffee
1/4 c Soy sauce
3 tb Wine Vinegar

In a small saucepan blend together the brown sugar and cornstarch. Add
coffee, soy sauce, and vinegar. Mix well. Cook and stir mixture till
thickened and bubbly. Use to baste spareribs or pork chops during the
last 15 minutes of barbequing. Makes about 1 cup of sauce.

[phil]

You paste it (into an article) I'll post it (as content in the content area).

Watch out for the Sit Vac post shortly btw.

[Beanie]

Will there be a "recipes" sub-heading under the articles & reviews then? Yipee I'll scour some other threads for recipes, I believe Joey's left a trail all over the place

[phil]

Erm, perhaps I was insufficiently clear about what I meant when I said "you paste it (into an article)".

Please look out for the "sit vac" post in the Clubhouse. I'll try and get it sorted shortly.

[Beanie]

Aahh... can't blame a woman for trying

[zapty]

Coffee flavored spaghetti sauce

For 4 people

250 g of lean ground beef
250 g of lean ground pork
4 medium onions chopped up fine
1 clove of garlic chopped up fine
1 can of peeled or chopped tomatoes (Fresh peeled tomatoes can be substituted but tend to be off lesser quality unless used in the summer time)
1 small can of tomato paste
3/4 cup of strong coffee
250 g of chopped mushrooms
2 tb of olive oil
1 pinch of sugar
salt and pepper to taste
2 ts oregano
1/4 cup of chopped parsley
250 g of spaghetti
grated Parmesan cheese

Brown the onions and garlic in olive oil, add the ground meats and brown.
Add the tomato paste and cook for another minute.
Add the can of tomatoes, mushrooms and the coffee.
Let it simmer for 30 minutes, adding some water if necessary.
Add the oregano and pinch off sugar.
Let it cook for another 5 minutes, then add salt and pepper.

Separately, cook the spaghetti in salted boiling water till ready depending on type.

Finally add the parsley to the sauce, pour the sauce on to the well-drained spaghetti, and sprinkle with grated Parmesan cheese.

(I tend to sprinkle with some chili flakes for some added heat)

Serve with a nice green salad and a glass of red wine.

[zapty]

Bread pudding with a kick

20 slices of stale white bread (without crust)
275 ml of orange juice
275 ml of strong black coffee
2 large eggs
50 g of sugar
75 g of raisins
75 g of candied orange peel
100 ml of Tia Maria liquor
1 ts of powdered cinnamon
1 ts of all-spice
25 g of butter
Soak the bread with orange juice and coffee until it becomes a pulp.
Separate the eggs into whites and yolks.
Beat the egg yolks and add them to the bread.
While stirring, add also sugar, raisins, orange peel, Tia Maria and spices.
Whip the egg whites and fold them carefully into the mix.
Butter a 1.5-liter baking pan, put the mix in and dot the surface with butter.
Bake for 30 minutes at 170 Degrees C (335 Degrees F), until the pudding becomes golden-brown.

[zapty]

Today some delicious coffee flavored brownies:

Ingredients

3/4 cup (1 1/2 sticks) unsalted butter, in several pieces
8 ounces semisweet or bittersweet chocolate, coarsely chopped
2 tablespoons finely ground, almost powder-like coffee
2 tablespoons Kahlua or Tia Maria or other coffee liqueur
1 cup granulated sugar
1 cup packed light brown sugar
4 large eggs, at room temperature
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup chopped walnuts or pecans

1. Put the butter in the top of a double boiler and begin to melt it over barely simmering water.
As butter starts to melt, add the chocolate, spreading it evenly rather than dumping it in one big pile.
Leave the mixture over the heat for about 5 minutes, until melted, then stir to smooth.
Transfer the top of the double boiler to a cooling rack and stir in the ground coffee and coffee liqueur.
Cool for 15 minutes.

2. Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
Lightly butter a 9- by 9-inch cake pan and dust it with flour, knocking out the excess (Do not use a smaller pan). Set aside.

3. Combine the sugars in a large mixing bowl.
Rub with fingers to break up any lumps.
Add the eggs.
Using an electric mixer, beat on medium-high speed for about 30 seconds, until well blended.
Blend in the vanilla.
Add the melted chocolate and blend on medium speed just until evenly mixed.

4. Sift the flour and salt into a medium bowl.
Stir it into the chocolate mixture, about half at a time, until evenly mixed and no dry streaks remain.
Stir in the nuts.
Scrape the batter into the prepared pan and smooth with a spoon.

5. Bake the brownies on the center oven rack for 30 to 35 minutes.
When done, the brownies will have risen somewhat and will have a thin, brittle top crust.
A toothpick, inserted at the center, should emerge with a little batter attached.
Do not over bake.

6. Transfer the brownies to a cooling rack and cool thoroughly.
To get the cleanest cuts, cover and refrigerate for several hours before slicing.
Serve slightly cool or at room temperature.

[zapty]

Chili anyone?

Ingredients for the chili: (makes 6-8 medium sized servings)

Marinade:

4 cups strongly brewed coffee
4 chopped sundried tomatoes
2 cloves garlic minced
1 (or more) fresh or dried chili pepper(s) (with or without seeds)
4 tablespoons chopped red onion
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce
1 tablespoon cayenne pepper
dash of salt and pepper

Chili:

1 1/2 pounds of sirloin tips (or other beef)
1 cup flour
1 red onion
2 minced cloves garlic
2 (or more) chopped fresh or dried chili peppers (with or without seeds)
1 can crushed tomatoes
2 cans kidney beans drained and lightly rinsed
1 tablespoon of olive oil
Some pieces of dark chocolate to taste
chopped cilantro and grated cheese for garnish

Marinate the sirloin tips in the coffee marinade in the refrigerator for two hours, stirring occasionally.
In a large pot, heat the olive oil and add the floured meat.
Let the meat brown. While the meat is browning, add the onions, garlic and some of the chili pepper . Saute the onions until they wilt.
After the onions have wilted, add the marinade and all the other ingredients to the pot.
Don't forget the chocolate!!
Adjust the amount of chilis you put into the mixture. If you like spicy chili, add the seeds. If not, delete the seeds.

Let the chili simmer on low for about 3 1/2 hours until the meat is tender and the chili is thick.
If the sauce is a little too thin, you can add a tablespoon or more of tomato paste to thicken.
Serve with a generous helping of grated cheese and chopped cilantro.

[zapty]

Coffee French Toast (Great for a sunday morning)

Ingredients:

8 thick slices of bread
2 eggs
1 cup of milk
Pinch of salt
Powdered sugar
Espresso

To prepare:

Beat the eggs, add the milk and salt.
Dip slices of bread into this mixture and fry in a little hot butter or fat until a delicate brown.
Mix espresso with the powdered sugar into a thick syrup and spread on the French Toast.
Serve hot.

[zapty]

Muffins with a coffee flavour:

3 cups sifted cake flour
4 teaspoons baking powder
3/4 cup brown sugar
1/2 teaspoon salt
1 cup pecans, broken
1 egg
1 1/4 cups strong cold coffee
2 tablespoons shortening, melted

Sift dry ingredients together and add pecans.
Beat egg.
Add coffee and shortening to beaten egg and add mixture to dry ingredients.
Mix only enough to dampen all the flour.
Bake in greased muffin pans at 400 for 20-25 minutes.

[zapty]

Coffee cream Chantilly

Ingredients:

1/4 cup sugar
1/2 cup very strong, hot black coffee
2 egg yolks, lightly beaten
1 cup heavy cream, whipped

Dissolve the sugar in the hot coffee.
Pour the mixture over the egg yolks and stir to blend.
Cook in the top part of a small double boiler over hot water, stirring constantly, until the mixture thickens like a custard.

Cool mixture and chill in the refrigerator until ready to use.
Just before serving, fold in the whipped cream.

This classic dessert serves four

[zapty]

Easy No Bake Mocha Cream Pie

Ingredients:

1/4 lb Butter (at room temp)
1 1/2 cups chocolate wafer crumbs
12 large white marshmallows
1/2 cup milk
8 oz. semi-sweet chocolate
1/4 cup strong black coffee
2 tbsp Kahlua or Tia Maria or other coffee liqueur
1 1/2 cups heavy cream

Combine butter and chocolate crumbs and press evenly into the bottom and sides of an eight-inch pie pan.
Stir marshmallows and milk together in a pan over low heat (or microwave).
Let mixture cool to room temp.
Melt chocolate in top of double boiler (or microwave), then stir in coffee and liqueur.
Pour chocolate into marshmallow mixture.
Whip one cup of cream and fold into mixture, then pour into the crumb crust and refrigerate for two hours minimum.
Whip remaining cream to garnish top of pie.

[fiend]

I can just about taste that one by reading it.

[zapty]

BANANA CREAM PIE

Macadamia Nut Crust:

Ingredients:

1/4 cup macadamia nuts
1/4 cup butter, melted
1 cup graham cracker crumbs
1 tsp. vanilla extract
1/4 cup sugar

Using the steel knife of a food processor, combine crust ingredients. Press into a 9 inch pie plate. Bake at 375 degrees for 10 minutes. Cool.

Filling:

3/4 cup sugar
1 cup evaporated milk
5 tbs. flour
1 egg beaten with 1 tsp. milk
1/4 tsp. salt
1 tsp. vanilla extract
1 cup strong coffee
3 bananas

In a heavy-bottomed saucepan, stir together sugar, flour and salt.
Add coffee and evaporated milk.
Bring to a gentle boil, whisking frequently until mixture begins to thicken.
In a small bowl, beat egg, milk and vanilla.
Add 1/4 cup of the hot mixture to bowl, stirring constantly.
Add egg mixture to the pan and stir constantly until mixture thickens. Remove from heat and cool.

Slice 1 banana into bottom of prepared crust.
Pour half of cooled pudding mixture in crust, and top with another sliced banana and the remaining pudding.
Slice the last banana on top and spread with whipped cream topping.
Chill.