Posts filed under 'recipes'
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!
Espresso Spiked BBQ Braised Short Ribs with Spicy Roasted Sweet Potatoes
You will find best results from the braise portion of the recipe by preparing it at least one day in advance.
3 lbs boneless beef short rib
1 tsp kosher salt
1 tsp ground espresso
1/2 tsp cracked black pepper
Vegetable oil
Combine spices and season short ribs well. Heat a deep, heavy skillet and add a layer of oil. When hot, sear the short ribs, heating only a few at a time without overcrowding the pan. Sear until done well on all sides. Remove to prepared roasting pan (see below) and repeat as needed.
Glaze:
2 red onions
1/2 cup Dunkin’ Donuts espresso
1/2 cup your favorite sweet or honey barbeque sauce
1 cup chicken broth
1 can (14 oz) diced tomato
Pre-heat oven to 375 degrees.
Peel the red onion and cut into 1/4-1/2 inch thick slabs. Layer into bottom of roasting pan in single layer and place the seared ribs on top. In a separate bowl, combine espresso, barbeque sauce, stock and tomatoes. Pour over ribs. Cover tightly with foil.
Cook for 1 hour 20 minutes to 1 hour 30 minutes. Remove from oven and allow to cool; remove ribs to separate pan. Remove onions. Place braising liquids in saucepan and reduce by 25 percent. Puree to thicken.
For Sweet Potatoes:
4-6 sweet potatoes
1 T olive oil
1 T butter
1 tsp minced garlic
1 tsp dark brown sugar
1/4 tsp thyme
1/4 tsp cayenne pepper (more if desired)
Kosher salt and cracked pepper
While the ribs are cooking, par-bake the sweet potatoes whole until just barely tender when pierced with a knife. Remove from oven and cool.
To serve:
Reheat sauce. Reheat ribs and onions by either grilling or roasting in hot oven. Quarter sweet potatoes lengthwise into spears or wedges. Melt butter and mix in oil and spices; brush onto sweet potato wedges and reheat in the same hot oven as ribs.
Serves 4-6 as entree
December 2nd, 2006
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.
1 1-1/2 lb jumbo shrimp (16-20 count), peeled with tail on
1 cup spring mix or baby greens
1 bunch cilantro, leaves picked and washed
3/4-1 cup baby tomatoes
3/4-1 cup sugar snap peas or snow peas or sliced cucumber
1 lime, cut into wedges
Glaze:
1/2 cup Dunkin’ Donuts large espresso
1 cup dark brown sugar
1 T fresh ginger, minced
1/2-1 tsp red chili flakes (adjust based on palate for spice)
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:
1 T olive oil
1 T shallots, julienned
2 T brown sugar
1/4 cup brewed Dunkin’ Donuts coffee
1/4 cup Balsamic vinegar
1/2 cup olive oil
Kosher salt
Black pepper
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
December 2nd, 2006
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!
November 29th, 2006
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.
November 28th, 2006
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.
November 19th, 2006
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.
November 18th, 2006
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!
November 13th, 2006
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