Coffee cuisine

Coffee cuisine

Irish Coffee Popsicles

Irish Coffee Popsicles.png

Yield
10 Servings
Preparation time
10 minutes
Ingredients
2 cups brewed coffee
2⁄3 cup Bailey's Irish cream liqueur
1 1⁄3 cups plain yogurt
1⁄3 cup sweetened condensed milk
Instructions

Whisk together all ingredients. Pour into popsicle molds or paper cups. Insert sticks a few hours into the freezing process. Freeze until firm, preferably overnight. When you’re ready to take the popsicles out of the molds, quickly dip the molds in hot water for a few seconds to loosen the popsicles.

Notes

Per serving: 131 calories, 4 grams fat (3 grams saturated fat), 15 milligrams cholesterol, 55 milligrams sodium, 13 grams total carbohydrates, 0 grams fiber, 3.5 grams protein.

Double Chocolate Espresso Cookies

Double Chocolate Espresso Cookies.png

Yield
24 Servings
Preparation time
20 minutes
Cooking time
15 minutes
Total time
35 minutes
Ingredients
1 cup flour (spooned and leveled)
2 tablespoons unsweetened cocoa powder
1 tablespoon espresso powder
1 teaspoon baking powder
1⁄2 teaspoon coarse salt
12 ounces semi-sweet chocolate chips
1⁄2 cup unsalted butter, room temperature (1 stick)
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
Instructions

Preheat oven to 350 F. In a medium bowl, whisk together flour, cocoa powder, espresso powder, baking powder, and salt. Set aside a half cup of the chocolate chips. Place remaining chocolate chips in a heatproof bowl and microwave 20 to 30 seconds at a time, stirring in between until almost melted, then stirring one last time. Set melted chocolate aside to cool. In a large bowl with an electric mixer, beat butter and sugar until light and fluffy. Continue beating while adding eggs, vanilla, and melted chocolate. With mixer on low, gradually add flour mixture, until just combined. Drop spoonfuls of dough 3 inches apart onto ungreased baking sheets. Top each cookie with some of the remaining chocolate chips. Bake approximately 13 to 15 minutes, rotating sheets halfway through, until edges are dry and tops are cracked. Let stand 3 minutes, then transfer to wire racks to cool. Makes about 2 dozen cookies.

Notes

Finely ground espresso or dark-roast coffee can be substituted for the espresso powder.

Per serving: 314 calories, 16 grams fat (7 grams saturated fat), 51 milligrams cholesterol, 242 milligrams sodium, 42 grams total carbohydrates, 1.5 grams fiber, 3 grams protein.

Red-Eye Gravy and Ham

Red-Eye Gravy and Ham.png

Yield
4 Servings
Preparation time
5 minutes
Cooking time
10 minutes
Total time
15 minutes
Ingredients
1 pound thick sliced ham
2 tablespoons butter or bacon grease
3 tablespoons flour
1 cup good-quality brewed coffee
1⁄4 teaspoon salt
1⁄4 teaspoon black pepper
1⁄8 teaspoon sugar
Instructions

Red-eye gravy and ham goes equally well with biscuits, grits, cornbread, or hash browns.

In a large skillet over medium heat, brown ham on both sides with the butter or bacon grease, about 2 minutes per side. Remove ham and set aside. Turn heat to medium-low and whisk flour into the remaining butter/grease left over in the skillet and brown into a roux, about 2 to 3 minutes, until flour begins to smell nutty. Slowly pour coffee into the pan, whisking constantly. Gravy will begin to thicken. Whisk in salt, black pepper, and sugar, adjusting to taste. If gravy becomes too thick, thin it out with a tablespoon of water at a time until desired thickness is achieved. Serve gravy with the ham slices and your favorite breakfast items.

Notes

Per serving: 237 calories, 16 grams fat (7 grams saturated fat), 80 milligrams cholesterol, 1,668 milligrams sodium, 5 grams total carbohydrates, 1.5 grams fiber, 19 grams protein.

Coffee and Pepper Spareribs

Coffee and Pepper Spareribs.png

Yield
4 Servings
Preparation time
10 minutes
Cooking time
2 hours, 30 minutes
Total time
2 hours, 40 minutes
Ingredients
4 pounds pork spareribs
3 tablespoons and 1 teaspoon finely ground coffee
1 tablespoon ground black pepper
2 tablespoons salt
1 teaspoon ground ginger
1⁄2 teaspoon garlic powder
1 teaspoon cocoa powder
1 medium yellow onion (chopped)
1 tablespoon olive oil
1⁄4 cup red wine vinegar
1⁄4 cup tomato paste
3⁄4 cup honey
2 garlic cloves (finely chopped)
1 tablespoon Dijon mustard
2 tablespoons Worcestershire sauce
1⁄2 cup water
1 tablespoon chili powder
1⁄2 teaspoon crushed red pepper (optional)
1⁄2 teaspoon cumin
1⁄4 teaspoon cinnamon
Instructions

Mix 3 tablespoons of the ground coffee, black pepper, salt, ginger, garlic powder, and cocoa powder. Rub this mix on both sides of ribs, cover in plastic wrap, and refrigerate overnight.

Remove ribs 20 minutes before cooking. Preheat oven to 350F. Unwrap ribs and place in a metal oven dish. Cover tightly with foil and cook for 2½ hours.

Meanwhile, begin making the barbecue sauce by sautéing onion in olive oil for 5 to 7 minutes until soft. Mix in red wine vinegar and cook until the liquid has mostly evaporated. Mix in remaining ingredients (including the 1 teaspoon of ground coffee) and cook on low, stirring occasionally, until sauce thickens, about 30 minutes. Allow to cool, then blend with a hand blender or food processor.

After 2½ hours, baste both sides of the ribs with sauce and cook uncovered for 15 minutes, flip, and cook another 15 minutes. Serve with the rest of the barbecue sauce.

Notes

Per serving: 834 calories, 43 grams fat (15 grams saturated fat), 206 milligrams cholesterol, 1,471 milligrams sodium, 46 grams total carbohydrates, 3 grams fiber, 65 grams protein.