Coffee ~a yummy jolt

 

 

Coffee is more than a morning pick me up. Even instant coffee has its good uses in ways that may surprise some. As instructed by Ina, the Barefoot Contessa, I started adding coffee to all chocolate desserts with wonderful results.  You can't taste the coffee, but it brings out the chocolate essence in a subtle, interesting way.  It's a mystery, but it works.

Then I tried a bit of coffee in my chili recipes when the depth of flavor was missing.  Cook's Corner suggested a tablespoon or two of instant coffee granules but I usually just used some of my morning brew.

I also use it in a tomato or red wine based beef stew and it plays well.  I've also learned to mix instant coffee  with salt, cumin, ground black pepper and whatever else one normally uses, to grind together and use  as a rub on steaks or beef roast.

Cook's Corner also writes that it makes the best hot cocoa:  "In a saucepan, combine equal parts cocoa powder and instant coffee with milk.  Bring to a gentle simmer and whisk in sugar to taste."  Or be really naughty and use chocolate chips instead of sugar.

Bourbon Java Steak Tips

1 cup bourbon (how bad can this be?)
1 cup packed brown sugar
1/4 cup instant coffee granules
1/4 cup soy sauce
4 garlic cloves
1-inch chunk fresh ginger. sliced
2 pounds sirloin steak tips
3 large yellow onions, chopped

In a blender, combine bourbon, brown sugar, coffee granules, soy sauce, garlic and ginger. Puree until smooth.  Transfer to large zip-lock plastic bag.  Add steak tips, close the bag, then turn to coat meat with the marinade.  Refrigerate at least 1 hour and up to overnight.  Heat the broiler with an oven rack 6 inches from the heat.  Remove steak from bag.  Add onions to the bag, close and turn to coat.  Transfer onions and marinade to large roasting pa.  Set onions under broiler and cook for 5-6 minutes.  Remove pan from heat, set steak tips over onions, then return to the broiler.  Broil for 5-6 minutes.  Turn steak and broil for another 5-6 minutes.  Let the meat rest for several minutes and then serve it with the onions.

I first had tiramisu in Paris and I thought it was the best thing ever.  I came home to find the recipe in Barefoot Contessa's cookbook.  I have made this many times and it if wonderful. AND, it uses espresso for another coffee hit.

Tiramisu (another way to use coffee)

6 extra-large egg yolks, at room temperature
1 1/4 cups sugar

1/2 cup good dark rum, divided

1 1/2 cups brewed espresso, divided

16 to 17 ounces mascarpone cheese

30 Italian ladyfingers, or savoiardi

Bittersweet chocolate, shaved or grated

Confectioners' sugar (optional)

Whisk the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment on high speed for about 5 minutes, or until very thick and light yellow. Lower the speed to medium and add 1/4 cup rum, 1/4 cup espresso, and the mascarpone. Whisk until smooth.

Combine the remaining 1/4 cup rum and 1 1/4 cups espresso in a shallow bowl. Dip 1 side of each ladyfinger in the espresso/rum mixture and line the bottom of a 9 by 12 by 2-inch dish. Pour half the espresso cream mixture evenly on top. Dip 1 side of the remaining ladyfingers in the espresso/rum mixture and place them in a second layer in the dish. Pour the rest of the espresso cream over the top. Smooth the top and cover with plastic wrap. Refrigerate overnight.
Before serving, sprinkle the top with shaved chocolate and dust lightly with confectioners' sugar, if desired.

This next entry has nothing to do with coffee.  I spotted this in the English Kitchen blog and after several minor changes made this for lunch for the guys.  Andy had two servings, so It was a hit.


However, my favorite way to have coffee is when my son or grandson brings it to me in the mornings from Tim Hortons. Love this coffee !