Category Archives: Recipes

Recipe: Mexican Spiced Coffee

If Mexico isn’t on your travel itinerary this year, you can always pretend you’re hanging out with the locals by creating this delicious spiced coffee concoction. This will make enough for three cups of coffee, so invite over your pals for a little fiesta after your siesta!

Ingredients

  • 1/3 cup of your favorite ground drip coffee
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 cups water
  • 1 tablespoon orange juice
  • 2 tablespoons sweetener of your choice

Directions

  1. Combine coffee, cinnamon and nutmeg in coffee filter or in filter basket of an electric drip coffee maker
  2. Pour water into water reservoir of coffee maker.
  3. Combine sweetener and orange juice in carafe of coffee maker
  4. Brew and serve black, with milk and/or sugar as desired.

Recipe: Lime Caipiroska

While it may not feature the frothy sweetness of the Brandy Alexander that inspired John Lennon’s famous 4-month long Lost Weekend, we’re pretty sure this tasty little number could function quite admirably under a similar strain.

Ingredients

Directions

  1. Muddle lime wedges in a 12 oz. rocks glass
  2. Fill glass with ice, then add Monin Lime and vodka
  3. Cap and shake vigorously for 10 seconds
  4. Serve as desired — up in a martini glass or on the rocks — and garnish with a lime wedge

Recipe: Profiteroles with Coffee Ice Cream

Most of the US will be firing up the ol’ barbecue while trying not to fire up their neighborhood with an errant Roman Candle as they celebrate Independence Day today. While this little dessert doesn’t get your espresso machine directly into the mix, it is a nice little treat that will complement the (hopefully!) hot and sunny day.

Ingredients

  • 1/2 cup water
  • 1/4 cup butter
  • 1/8 teaspoon salt
  • 1/2 cup sifted regular flour
  • 2 eggs
  • 1 quart coffee ice cream
  • Fudge sauce (optional topping)

Directions

  1. Preheat oven to 400F. Bring the water, butter and salt to a boil in a medium sized saucepan. Reduce heat and add flour. Stir vigorously with a wooden spoon until the mixture forms a ball. Remove from heat.
  2. Let cool just enough so that the eggs don’t cook when you add them to the ball of almost-dough, about 3-4 minutes. Beat in the eggs, one at a time. When all the eggs have been incorporated, the mixture should look shiny and smooth.
  3. Transfer to a pastry bag then use a large straight tip to pipe 1-inch balls onto a cookie sheet lined with parchment paper. If you don’t have a pastry bag and tip, you can cut the corner off a plastic zipper bag and use that instead. Or, you can just drop the batter in small mounds using spoons. Space them about 2 inches apart because they expand in the oven.
  4. Bake for 25 minutes or until they’re puffy, crisp and golden. Remove from cookie sheets and let cool on a wire rack. Makes about 20 puffs.
  5. Want to eat them now? Split them and put a small scoop of coffee ice cream inside. Put the tops back on. Pile them into a shallow bowl and drizzle with the chocolate sauce.
  6. Want to keep them for later? Split them and put a small scoop of coffee ice cream inside. Put the tops back on. Put the filled puffs in a single layer on the cookie sheet, cover, and freeze. Let stand about 10-15 minutes to soften, then drizzle with fudge sauce before serving.

Source

Recipe: Babyback Ribs with Espresso BBQ Sauce

OK, it’s Sunday and we hope that, wherever you are in the world, you’ve got a little bit of sunshine and a hot grill ready to rock. Unless you’re in the Southern Hemisphere, it’s summertime and that means it’s always a great time for a barbecue.

We’re adding another recipe to our ever evolving meat-n-coffee repertoire! These look ridiculously tasty and we’re pretty sure that eating them is illegal somewhere, but we’re willing to risk it. Enjoy!

Rib Ingredients & Prep

  • 2 racks baby back ribs (about 4 – 6 ribs per person)
  • Gray/sea salt
  • Freshly ground black pepper
  • Espresso BBQ sauce (recipe below)
  1. Preheat oven to 325 degrees F. Cut each rack of ribs in half along the bone so they can be easily stacked. Lay them out on the parchment paper in which they were wrapped for easy cleanup.
  2. Salt and pepper liberally on both sides and pat spices into the meat. Make sure to over season the ribs, because part of the rub will inevitably come off in the pan. On a cookie sheet lined with aluminum foil, stack the ribs close together, about 3 layers high. Place in the oven for 2 hours, shifting the bottom layer of ribs to the top every 30 minutes until they are tender and almost falling off the bone.
  3. One half hour before serving, transfer ribs to a preheated grill (if using coals, make sure they have burnt down to an ember). Brush ribs with Espresso BBQ Sauce and close grill. Continue to turn and brush the ribs with sauce every 10 minutes, about 3 more times.

Espresso BBQ Sauce Ingredients & Prep (Yield: 5 – 6 cups)

  • 4 tablespoons mashed and minced garlic
  • 4 tablespoons extra-virgin olive oil
  • 1 cup cider vinegar
  • 1/2 cup soy sauce
  • 2 cups ketchup
  • 2 cups honey
  • Gray/sea salt
  • 2 demitasse cups espresso (or about 1/2 cup of strong coffee or instant espresso)
  • Fresh ground black pepper
  1. Mash garlic with the side of a knife and then mince finely to release oils.
  2. Add olive oil to a preheated saute pan. Add the garlic and saute until it gets light brown, about 1 minute. Add cider vinegar, soy sauce, ketchup and honey and stir well. Add a pinch of salt, then whisk in the coffee. Add freshly ground black pepper, to taste. Bring to a simmer and simmer for 10 minutes.
  3. Let cool and store in refrigerator for up to 2 weeks.

Crew Review: Monin Natural Fruit Purees

In the halcyon days of our much-storied youth, we spent a cool 8 months slinging fresh juice from behind the mighty wheatgrass wall of a juice joint. Strawberry lemonades, mango-banana smoothies and peach coolers were all on the menu — three drinks you can now very easily create at home using Monin’s Natural Fruit Purees.

These luscious little numbers are very concentrated and highly potent; the strawberry almost seems like a smoothed jam and the banana reminds us of slipping a fresh one off of a Costa Rican tree. We’ve tossed these into smoothies and mocha shakes and look forward to experimenting with them in desserts and cooking.

Monin says these are shelf-stable, but we’re always a little bit terrified of products that claim that, so we’ve been keeping our open bottles in the fridge. It definitely impacts their consistency, making them a bit thicker to pour, which can be good or bad depending on your application. We’re imagining combining the strawberry with our Meyer lemon-infused vodka for a delicious summer cocktail treat! Care to join us?

Recipe: Zucchini Stuffed with Dirty Rice

We ran across this recipe today and think it’s going to make a great addition to our summer menu! The flavors of coffee and oregano are a unique pairing that we can’t wait to try out. Generally, recipes using instant coffee don’t make it on our to-do list, but this one looked too tasty to pass up. If you take this recipe on, let us know what you think.

Ingredients

  • 4 zucchini
  • 1 tbsp butter
  • 2 shallots, finely chopped
  • 100g basmati rice, washed and drained
  • 1/2 chicken stock cube
  • 2 tsp instant coffee granules
  • 1 tsp fresh, chopped oregano, plus extra for sprinkling
  • 70g goats’ cheese
  • Olive oil, for drizzling

Directions

Bring a large pan of water to the boil, add the zucchini and cook for 7 minutes. Remove from the pan, allow to cool, halve lengthwise, then scoop out the pulp using a spoon, without breaking the skin, to leave a shell. Set the shells and the flesh aside.

Melt the butter in a deep non-stick frying pan, add the shallots and fry until golden. Add the drained rice and stir well. Add 240ml water, the stock cube half, coffee granules and oregano. Bring to boil, then cook, covered, on a very low heat for about 7 minutes, or until the water has absorbed and the rice is cooked. Season with a little salt and set aside to cool.

Remove the rice from the pan and use the same pan for the zucchini. Don’t add any oil, just put in the zucchini shells, skin-side down, and dry-fry, still over a very low heat, for a couple of minutes to brown a little. Remove and set aside on foil on a grill pan. Now add the zucchini flesh to the pan and fry for about a minute and a half, stirring all the while, until it feels like the liquid has evaporated. Turn off the heat, add the rice and stir well.

Preheat the grill to hot.

Spoon the mixture into the zucchini skins. Top each with some crumbled goats cheese, sprinkle over a touch more oregano and a drizzle of olive oil. Place under the hot grill for about 8 minutes or until the cheese is browned.

Try the rice alone or with some chicken or fish; grilled salmon would be particularly good. Perhaps try stuffing mushrooms instead.

Source: Guardian UK

Recipe: Espresso Cocktail

We’re ramping up for a gorgeous weekend and it’s times like these that inspire us to break out the cocktail shaker and amp up our booze. Check out this delicious recipe — a twist on the classic caffe corretto.

Ingredients

  • Ice
  • 1 1/2 ounces grappa
  • 3/4 ounce coffee liqueur, such as Patron XO or Tia Maria
  • 1 ounce chilled espresso coffee
  • Whipped cream, for garnish (optional)

Directions

Fill a cocktail shaker halfway with ice. Add the grappa, coffee liqueur and chilled espresso. Shake vigorously for 30 seconds, then strain into a cocktail (martini) glass. Garnish with a dollop of whipped cream, if desired.