Category Archives: Recipes

New! Coffee – A Guide to Buying, Brewing & Enjoying

We just got in a batch of Kenneth Davids’ seminal coffee book, Coffee: A Guide to Buying, Brewing and Enjoying and we highly recommend it to anyone who is interested in an in-depth explanation of pretty much all there is to know about coffee.

Covering the entire lifecycle of your favorite bean, this book talks about history, agriculture, roasting, tasting, grinding, brewing and serving — a resource-rich compendium that will most certainly answer any coffee-related question you might have had.

Kenneth also authors the website Coffee Review, which provides detailed assessments of hundreds of different coffees from around the world. If you’re looking into trying out some new coffees, his website is definitely a place to start your research.

Recipe: Espresso Flan

Custards are a great holiday season dessert, and here’s a delicious recipe for Espresso Flan that will put a little pep in your step. Enjoy!

Ingredients

  • 6 large eggs
  • 2 egg yolks
  • 11/3 cups white sugar
  • 1/8 teaspoon kosher salt
  • 11/2 cups plus 1 tablespoon heavy cream
  • 1 vanilla bean, split lengthwise and scraped of seeds
  • 1 heaping teaspoon espresso coffee grounds
  • Caramel
  • 11/2 cups white sugar
  • 1/4 cup water

Directions

  1. Whisk eggs and yolks together, add sugar, salt and cream. Mix well. Add vanilla seed and pulp and continue
    whisking. Allow to rest 15 minutes so vanilla can infuse custard.
  2. In the meantime, heat a heavy-bottomed saucepan; add sugar and then water. Heat on high stirring constantly until sugar melts and caramel color develops. Be careful not to burn. Remove from heat and spoon 2 teaspoons each into 5, 6-inch diameter ramekins and allow to firm.
  3. Heat oven to 350 degrees.
  4. After custard has rested strain through a fine sieve to remove strands of egg white. Stir in espresso. Lightly brush sides of ramekins and the caramel with melted butter or coat with cooking spray.
  5. Fill ramekins about two-thirds full with custard and place in baking pan about the same height as the ramekins. Add tap water to the baking pan to the same level of the custard. Bake about 45 minutes or until toothpick inserted in center comes out clean. Remove from pan and cool to desired serving temperature.
  6. To serve: Run a knife around edge, place serving plate over ramekin and flip over. Scrape out any residual caramel and drizzle over flan.

Recipe: Espresso Marinated Flank Steak

This recipe for Espresso Marinated Flank Steak with Plantain Chutney, developed by Juan Montalvo, looks scrumptious and we can’t wait to try it!

Flank Steak
2 pounds flank steak
1 cup espresso
1/4 cup balsamic vinegar
1/4 cup olive oil
1/4 cup honey
1/4 cup Worcestershire sauce
6 garlic cloves, minced
2 tbsp. black peppercorn, crushed

Whisk espresso, vinegar, olive oil, honey, Worcestershire sauce, garlic
and peppercorn in bowl. Place flank steak in a resealable plastic bag
and pour marinade into bag. Remove all the air from bag and
refrigerate for minimum 1 hour.

Remove steak from marinade. Place steak on medium high heat grill
and cook for 4-5 minutes per side. Transfer steak to cutting board and
let rest for 5-10 minutes before cutting. Slice thinly across the grain.

Plantain Chutney
3 ripe plantains (they should be yellow with black spots on the outside)
1 medium onion, diced
1 Jalapeno, seeded and minced
2 tbsp. honey
1/2 cup chicken stock
1 tbsp. olive oil

Spray baking dish with cooking spray. Peel plantain and place on
baking dish. Bake in a preheated 375F oven until well browned. Once
cooked, place plantain aside to cool. Cut plantain lengthwise and dice.

Pour olive oil into a medium heat sauce pan. Add onions and cook
until translucent. Add plantain, jalapeno, chicken stock, and honey,
salt and pepper to taste, cook for 5-10 minutes to warm all ingredients
together. Pour over the top of the sliced flank steak.

Makes 6 Servings

Recipe: Mayan Spice Sundae


Add a little kick to your holiday desserts! We created this sundae because we love the Mayan treat of orange slices coated in cayenne pepper that is found all over the Yucatan peninsula — and if you love a little spice with your sugar, we think you’ll definitely dig this!

Ingredients


Directions

Mix the orange, chocolate and cayenne together in a small bowl. Pull a double shot of espresso directly into it and then incorporate all three until well blended. Spoon a little bit of the sauce into the bottom of two serving bowls, put a scoop of ice cream into each of the serving bowls and then drizzle with the sauce. Garnish with orange slices or, if you’re looking for something muy caliente, more cayenne.

Health Watch: Caffeine & Alertness

You drink it to wake up, to focus more, to get you through the day — heck, even to sober up. But has the effect of caffeine on your central nervous system been overstated? A group of researchers from the National University of Ireland in Galway think so. In fact, they think that the only benefit you see from your caffeine consumption is to further your caffeine consumption.

Through their study, they were unable to find a measurable difference in alertness and cognitive ability in participants, and found that the only difference was the abatement of caffeine withdrawal symptoms regular caffeine consumers felt in the morning after their body had metabolized caffeine overnight.

For at least a month, they gave a participants either a placebo or a caffeine pill equal to one cup of coffee to take three times a day. They then tested their ability to concentrate, resulting in no discernible difference between the control group and the caffeine consumers. They also tested the control group’s reaction to caffeine after having not had the drug in their system for quite some time and were also unable to track a noticeable difference in their level of concentration between their placebo state and caffeinated state.

So if it’s not really waking us up, helping us focus and getting us through our day….why are we drinking it? Well, despite the position that drinking it may essentially be a self-fulfilling prophecy, we’ll keep drinking it for the taste! Yeah, that’s right — for the taste.

Recipe: Espresso Biscuits — Eggless

Here’s a great recipe for anyone who has an egg allergy — or if you’re in the mood for cookies but don’t have any eggs on hand!


Ingredients

  • 1 1/2 cups all purpose flour
  • 1/2 cup Dutch process cocoa powder
  • 1 tablespoon finely ground espresso beans
  • 1/2 lb unsalted butter,at room temperature
  • 3/4 cup confectioners sugar
  • 1 teaspoon vanilla extract

Directions

  1. Preheat oven to 350*F with two racks spaced evenly apart. Line two
    baking sheets with parchment paper. Sift together the flour, cocoa and
    ground espresso; set aside.
  2. In a bowl of an electric mixer fitted with the paddle
    attachment,combine the butter, confectioners sugar and vanilla; beat on
    medium speed until creamy, 3-4 minutes. Reduce speed to low, and
    gradually beat the flour mixture into the butter mixture, scraping down
    the sides of the bowl twice.
  3. Roll a heaping tablespoon of dough between the palms of your hands
    to form a ball. Place on prepared baking sheet; repeat with remaining
    dough, spacing cookies 2 inches apart. Place the tines of a fork into
    dough and gently flatten the ball into biscuit shape. Bake biscuits
    until just firm to the touch, 12 to 15 minutes, rotating half way
    through. Transfer to a wire rack to cool.

These are great to serve along with coffee or espresso when you’re entertaining.

(Recipe originally developed by Martha Stewart)

Recipe: Chocolate Espresso Pots du Creme

Whilst poking around for a good Thanksgiving treat, we found a delicious recipe for Chocolate Espresso Pots du Creme at Harvest Eating. You can check out their video on how to make the recipe here.

Ingredients

  • 8 ounces Bittersweet chocolate
  • 6 Egg yolks
  • 3/4 Cups Espresso or dark coffee
  • 1 Cups Organic heavy cream
  • 1/3 Cups Organic heavy cream
  • 2 Tablespoons Sugar

Directions

  1. Put oven rack in middle position and preheat oven to 300F.
  2. Put chocolate in a heat proof bowl. Bring cream, milk, espresso
    powder (to taste), and a pinch of salt just to a boil in a small heavy
    saucepan, stirring until espresso powder is dissolved, then pour over
    chocolate, whisking until chocolate is melted and mixture is smooth.
  3. Whisk together yolks, sugar, and a pinch of salt in another bowl,
    then add warm chocolate mixture in a slow stream, whisking constantly.
    Pour custard through a fine-mesh sieve into a 1-quart
  4. Line bottom of a baking pan (large enough to hold ramekins) with a folded
    kitchen towel and arrange ramekins on towel. Poke several holes in a
    large sheet of foil with a skewer. Divide chocolate mixture among
    ramekins, then bake in a hot water bath,(bain marie) pan covered
    tightly with foil, until pots du creme are set around edges but still
    slightly wobbly in centers, 30 to 35 minutes.
  5. Transfer ramekins to a rack to cool completely, uncovered, about 1 hour.
    (Custards will set as they cool.) Chill, covered, until cold, at least
    3 hours.

Enjoy!

Recipe: Chocolate Caramel Delight

You could easily skip the pies this Thanksgiving holiday by serving your friends and family this delicious coffee confection. The Chocolate Caramel Delight would be a lovely post-turkey sipper that will satisfy your sweet tooth and help you digest all that stuffing!

Ingredients:

Directions:

  1. Combine sauces and espresso in 12-oz. mug.
  2. Stir until well combined. Pour steamed milk into mug; stir to combine.
  3. Top with froth from steamed milk.
  4. Sprinkle with Ghirardelli Cocoa or drizzle with Ghirardelli Sweet
    Ground Chocolate & Cocoa Flavored Sauce and/or Creamy Caramel
    Flavored Sauce.
  5. Sprinkle with toasted, chopped walnuts

Recipe: New Orleans Cafe Brulot

Who doesn’t love a little voodoo in their coffee cup every now and again? We were thumbing through Betty Rosbottom’s book Coffee: Scrumptious Drinks and Treats, looking for a yummy concoction to spice up these darkening autumn days, when we happened upon this recipe for Cafe Brulot that we just had to try — and share.

Ingredients:

  • 3 thin orange slices, quartered
  • 3 thin lemon slices, quartered
  • 1/4 cup of sugar
  • Two 3-inch cinnamon sticks, coarsely chopped
  • 20 cloves
  • 2 cups freshly brewed coffee
  • 1/4 cup brandy

Directions:

  1. Prepare 6 warm demitasse cups and saucers
  2. Put the orange and lemon slices, sugar, cinnamon and cloves in a medium, non-reactive saucepan.
  3. Add the coffee and set pan over very low heat, just to keep the coffee warm while you flame the brandy.
  4. Put the brandy in a small saucepan and set it over medium-high heat. When the brandy just starts to boil, avert your face and flame the brandy with a lit, wooden match.
  5. Turn off the heat and when the flame in the brandy goes out after a few seconds, add the brandy to the coffee.
  6. To serve, ladle the coffee, brandy, fruit and spice mixture into the demitasse cups.

Makes 6 4-5 oz. servings.

Laissez les bons temps rouler!