Coffeeopolis

Recipe: Coffee Brown Sugar Glazed Shrimp with Ginger and Chili Flakes

Dunkin Donuts has published some really, really creative recipes using coffee as a key ingredient! They’re all summed up in this press release; I’m splitting them up into separate posts here at Coffeeopolis to make it easier to navigate through them. They’re not simple recipes, but they sound great!

Coffee Brown Sugar Glazed Shrimp with Ginger and Chili Flakes

This is a glaze for shrimp, scallops, chicken tenders and other skewered items for the grill whether cooking indoors or out.

Glaze:

Combine espresso and brown sugar in a small saucepan and bring to a boil; boil one minute. Remove from heat and add ginger and chili flakes. Steep until cooled.

Coffee Balsamic Vinaigrette:

Heat one tablespoon of olive oil and saute shallots. Add brown sugar and allow to dissolve. Add coffee, Balsamic vinegar and swirl in remaining olive oil. Season with salt and pepper.

To serve:

Skewer shrimp onto bamboo skewers and brush both sides with some of the glaze; refrigerate. Heat grill or grill pan that has been brushed clean. Combine greens and herb leaves and toss with some vinaigrette and portion onto center of plates. Toss veggie accompaniment with a little vinaigrette and divide around the small salads. Brush shrimp skewers with a plain oil and season; place on grill or grill pan. After 1 minute brush again with glaze and flip to second side. After an additional minute brush again — press shrimp to judge firmness and doneness; shrimp should be opaque and firm to gentle pressure. Remove and arrange around salad

Garnish with lime wedges if desired.

Serves 4-6 as an appetizer

Add comment December 2nd, 2006

Recipe: Vodka Espresso

Ok, here’s a simple one, a recipe for Vodka Espresso:

2 ounces espresso

2 ounces vodka

1 dash of sugar syrup or other sweetener

Shake to mix, then serve over crushed ice.

Enjoy!

Add comment November 29th, 2006

Torani recipe database

Chances are, you’ve had some flavored Torani syrup before – it’s the bottles of flavor additives you’ll find in probably any espresso shop, and is used for mint mochas, vanilla lattes, etc. Well, over on their website, they have a neat collection of recipes that, not surprisingly, use their flavorings. It’s not just coffee recipes, there are a lot of other drinks featured there. A lot of it is pretty bizarre, but hey, if you’re looking for some oddball ideas, it’s worth checking out, just follow the link above! Here’s one of the more complicated ones for the ambitious coffee chefs:

Torani Cafe Diabolique

Ingredients:

1/2 cup Torani Hazelnut syrup

1/2 cup Torani Caramel syrup

6 cups fresh brewed coffee

10 whole cloves

4 sticks of cinnamon

Peel from 1 medium orange, cut into strips

1 cup half-n-half

Cocoa powder, for dusting

Instructions:

Simmer together coffee, cloves, cinnamon, and orange peel for about ten minutes. Add Torani syrups and Half-&-Half. Ladle into mugs and dust with cocoa powder. Serves 8-10

Notes:

Regular or decaffeinated coffee can be used in the above recipe. A dark roast bean and strong brew work best.

Add comment November 28th, 2006

Recipes: Coffee Cake With Cracked Coffee Beans

Source: (SFGate)

The toffee recipe makes more than you’ll need for the cake, but we found that it disappears very quickly if left in plain sight. You’ll get a jolt with this coffeecake — with or without a cup of coffee.

INGREDIENTS:

Toffee Topping

1 3/4 cups sugar

1/2 cup water

{obox} 1/3 cup light corn syrup

8 ounces unsalted butter, at room temperature

1/2 teaspoon salt

1/2 teaspoon baking soda

1/4 cup espresso beans, lightly cracked (with rolling pin)

1/2 cup roasted, chopped hazelnuts or macadamia nuts

Crumble

1/2 cup flour

1/4 cup sugar

1/4 cup light brown sugar

1/4 cup cold unsalted butter, cut into dice

1/2 cup mini chocolate chips

Cake

1 1/2 cups flour

1 teaspoon baking powder

1/2 cup sugar

2 eggs

1/2 cup buttermilk

1 teaspoon baking soda

INSTRUCTIONS:

Grease a baking sheet and spatula with vegetable oil.

Espresso toffee: (May be made 1 day ahead.) Combine sugar and water in a heavy saucepan. Bring to a boil over high heat and add syrup. Cook until syrup reaches 250° on a candy thermometer. Add butter but do not stir. Cook until syrup turns a light caramel color. Remove from heat. Quickly stir in salt and baking soda. Pour onto oiled baking sheet and, using the oiled spatula, quickly spread it as thinly as possible. Immediately sprinkle on the coffee beans and nuts. Let cool completely, then break into small shards. Set aside. If storing for more than a few hours, place in an airtight container.

The crumble: Combine flour, sugars and butter with a pastry blender or pulse in a food processor until you have fine crumbs. Fold in chocolate chips.

The cake: Preheat oven to 375°. Grease a 9-inch square baking pan. Sift flour with baking powder into a bowl. Add sugar and stir in.

Beat eggs with buttermilk and soda. Pour over dry ingredients and stir to blend. Pour into prepared baking pan, sprinkle with prepared crumble topping. Bake for 30 minutes, or until a knife inserted in center comes out clean.

Let cool 5 minutes, then top with toffee shards, sticking them into cake where possible. Use slightly more than half of the toffee — although you may want to load on as much of it as the cake will hold.

Serves 12 to 16

PER SERVING: 285 calories, 3 g protein, 42 g carbohydrate, 12 g fat (7 g saturated), 50 mg cholesterol, 189 mg sodium, 1 g fiber.

Add comment November 19th, 2006

Recipes: Espresso Granita With Whipped Cream

From “The Zuni Cafe Cookbook,” by Judy Rodgers (W. W. Norton & Co., 2002).

INGREDIENTS:

1 cup sugar, or to taste

2 cups espresso, at room temperature

3 tablespoons water

About 1/2 cup cold heavy cream

About 2 teaspoons sugar

INSTRUCTIONS:

Dissolve all but 2 tablespoons of the sugar in the espresso. Taste. It should taste too sweet; if not, gradually add some or all of the remaining sugar until it does. Add the water. Pour into a glass dish in which it forms a pool about an inch deep. Freeze until solid. This may take up to 8 hours.

Choose a plastic or stainless storage vessel, about 3 cups capacity, with a tightly fitting lid. Make sure it is dry, snap on lid, and place in freezer.

Place pan of frozen espresso on a cool surface in a cool room. Use a metal pastry scraper to cut through and lift the layer of coarse-crystal ice, amalgamating it with unfrozen core. A few cuts and folds are usually sufficient. Cover pan and return to freezer. Check hourly. When the whole is firm to the touch but still yields easily to a stab with the scraper, it is ready for the final chopping. Set pan on a cool surface and methodically chop crystalline blocks into a regular flaky, granular mass. Transfer to chilled container, snap on lid, and place in freezer.

Ten to 15 minutes before serving, turn container upside down in freezer. Place 5- to 6-ounce serving bowls or glasses in freezer to chill. Combine cream and sugar and whip very stiffly.

To serve, layer granita and whipped cream like a parfait in the chilled glasses. There should be nearly as much whipped cream as granita. The surface of the cream will freeze where it is in contact with the granita, and the succession of voluptuous chewy and slushy textures is delightful.

Serves 5 or 6

PER SERVING: 205 calories, 0 protein, 36 g carbohydrate, 7 g fat (5 g saturated), 27 mg cholesterol, 9 mg sodium, 0 fiber.

Add comment November 18th, 2006

Recipes: Irish Coffee

I’ve always loved this one:

1 teaspoon sugar
1 jigger Bushmills Irish Whiskey
2/3 cup coffee
1/4 cup heavy cream, lightly whipped

Naturally, other ingredients can be substituted for these as needed (like milk instead of cream), but if you really want to do it right, try this one!

Add comment November 13th, 2006

Recipes – Chocolate Espresso Torte

From The Oregonian newspaper comes an interesting recipe for a Chocolate Espresso Torte:

“Makes 8 to 10 servings

This torte has the light texture and deep chocolatey appeal of a flourless chocolate cake, but it’s a little easier to handle because the small amount of flour gives it some structure. The espresso makes the torte not too sweet; use decaf if you have guests who don’t drink regular coffee after dinner.”

Ingredients:

Instructions:
Preheat the oven to 350 degrees. Butter an 8-inch cake pan and line the bottom with kitchen parchment. Butter the parchment and lightly flour the pan, shaking out the excess.

In a small, heavy-based saucepan over medium heat, melt both chocolates and the butter, stirring frequently. Set aside. Using the whisk attachment of a stand mixer if you have one, or an electric mixer, whip the eggs, sugar, brewed espresso, ground espresso beans and salt on medium-high speed until thick and voluminous, at least 8 minutes. Turn the mixer to low and mix in the butter-chocolate mixture. Turn off the mixer. Sift the flour over the batter and fold until all the ingredients are fully incorporated. Pour the batter into the prepared pan and bake until a skewer inserted in the center of the cake comes out clean, 25 to 30 minutes. Cool in the pan on a rack for 10 minutes. Set a plate over the torte and carefully invert onto the plate; peel off the parchment. Flip the torte back onto the rack to cool completely before slicing. Serve with a little whipped cream or a scoop of coffee ice cream, if you like.

– Adapted from Fine Cooking magazine, April/May, 1999

Add comment November 8th, 2006

Coffee fudge

Ingredients:
1 pound confectioners’ sugar
1/2 cup cocoa
1/4 tsp. salt
6 tbsp. butter, cut into six pieces
1/4 cup strong, brewed Millstone® Coffee (use 1 1/2 tbsp. per serving)
2 tsp. vanilla
1 cup chopped pecans

Instructions:
Stir together sugar, cocoa and salt in a heavy saucepan. Add butter and coffee. Heat over low flame, stirring until butter is melted and mixture is smooth. Stir in vanilla and nuts. Spread into a buttered 8″ x 8″ pan. Chill until set and cut into small squares.

Makes 36 pieces

(source)

Add comment November 2nd, 2006