Gourmet Coffee Recipes

Cafe Chocolate Strawberry Frappe

Ingredients

• • 1 cup strong French roast.
    
  • 3 scoops strawberry ice cream
    
  • 1/4 cup chocolate syrup
    
  • 3 Tbs. Sugar
    
  • 1-cup ice cubes
    
  • 3 ripe strawberries (optional)
    
  • Whipped cream (optional)
  
  In blender combine ice cream, chocolate syrup and sugar. Pulse just to blend.
  Add the coffee and ice cubes and blend at high speed until ice is crushed fine
  and ingredients are thoroughly mixed. Pour into glasses.
  Optional garnish:
  Top with dollop of whipped cream and a fresh strawberry slice.

Hot Apple Spice Coffee Punch

• Ingredients
  
  • 2 quarts apple juice
    
  • 2 quarts Green Mountain Coffee, brewed strong
    
  • 12 oranges, sliced wafer thin
    
  • 4 (3-inch) cinnamon sticks
    
  • 2/3 cup brown sugar
    
  • Pinch of ground allspice
    
  • Pinch of ground cloves
    
  • Garnish: cinnamon sticks
• Stir together all ingredients in a large saucepan and bring to a boil over
  medium heat. Reduce heat, and then simmer for 10 minutes. Remove pan from heat
  and strain liquid into pitchers or a heat-resistant punch bowl. Serve in mugs or
  pretty punch cups. Garnish with cinnamon sticks.
  
  Chocolate Tart with Coffee Bean Syrup

Ingredients

• • Shortcut pastry to line a tart tin
    
  • Cream to serve

Ingredients for syrup

• • 250g sugar
    
  • 50g coffee beans
    
  • 2 Tbs rum
    
  • 250ml water

Ingredients for filling

• • 212g plain chocolate (70% cocoa)
    
  • 50g unsalted butter
    
  • 50g caster sugar
    
  • 1 large egg
    
  • 2 large egg yolks
    
  • 1/4 pint double cream
    
  • 45ml milk
    
  • Icing sugar
    
  • Cocoa powder
  
  Bake the short crust pastry
  Syrup:
  Heat together the sugar, water, beans and rum
  stirring until the sugar dissolves, then let it cook gently.
  Filling
  Melt the chocolate and butter in a Bain marie
  until melted then mix in the cocoa powder. Whisk together the eggs, egg yolks
  and sugar until light and the sugar has dissolved.
  
  Carefully mix the egg with the chocolate mix, add milk and cream and pour
  into the pastry case. Place into a low oven and cook for 35-40 minutes. Place
  into a low oven and cook for 35-40 minutes. Remove and cool. Serve with clotted
  or double cream.
• Coffee Muffins

Ingredients

• 8 fl oz very strong, cold, black coffee
  
• 2 eggs
  
• 7 1/2 oz sugar
  
• 8 fl oz yogurt
  
• 4 1/2 oz flour
  
• 2 tsp baking powder

Preheat oven 400F, grease tins with butter. Put the coffee, sugar, eggs and
yogurt into a bowl and mix well. Add the flour and baking powder until just
combined. Spoon into tins and bake for 15-20 mins.

Traditional-Style Tiramisu

• 21/2 cups coffee, sweetened
  
• 10 tablespoons vanilla-flavored syrup (see note), divided
  
• 4 egg yolks*
  
• 3 tablespoons superfine sugar
  
• 1 pound mascarpone cheese
  
• 4 packages lady fingers, 1 dozen per package
  
• 1 tablespoon NESTLE TOLL HOUSE Baking Cocoa

In a shallow dish mix coffee with 2 tablespoons of the vanilla syrup.

In a separate bowl, whisk egg yolks and sugar together until pale. Add
mascarpone, one large spoonful at a time, mixing gently to keep the mixture
light and airy. Add remaining vanilla syrup and mix in gently.

Dip about half of the ladyfingers into coffee mixture and use to line the
bottom of a 10-inch springform cake pan. Spoon half the mascarpone mixture on
top and sprinkle with half of the cocoa powder. Repeat layers, ending with a
sprinkling of cocoa powder on top.

Refrigerate for at least 2 hours. When ready to serve, release the springform
and serve sliced from the metal base.

NOTES: Vanilla syrup can be bought in most specialty coffee shops and many
supermarkets. (For a more traditional, take on the recipe, substitute dry sherry
for the vanilla syrup.)

For salmonella-safe egg yolks or whole eggs

You will need: a small, heavy saucepan a heatproof, 2-cup glass measuring
cup a large stainless steel mixing bowl a wooden or plastic stirring
spoon a quick-read kitchen thermometer

Perform the following steps and set aside:
Place eggs or yolks in
saucepan. Add liquid from recipe (2 tablespoons of liquid per yolk). Stir gently
just to combine.
Fill measuring cup 2/3 full with boiling-hot water.

Prepare the bowl by half-filling it with ice water.

Heat eggs or yolks over very low heat, stirring constantly, until the mixture
reaches 160°F. Between each use, rinse off thermometer in the hot water. When
desired temperature is reached, place saucepan in bowl of ice water to stop
heating process. When cool, proceed with recipe. OR, substitute 1/2 cup egg
substitute for the egg yolks.

Technorati Tags: recipes, coffee recipes, desserts, coffee

Coffee Ice Cream with Espresso Brittle Swirl

Ingredients

2 cups heavy cream
2 cups milk
1/2 cup coffee beans, roasted for 10 minutes at 400 degrees F and crushed
8 egg yolks
3/4 cup sugar
1 recipe Espresso Brittle (below)


Instructions

In a medium saucepan, heat the cream, milk, and crushed coffee beans to just under a boil. Remove from the heat and let stand at least 1 hour for the beans to infuse their flavor.

In a medium bowl, whisk together the egg yolks and sugar. Pour the cream mixture into the egg yolks, whisking until well blended. Return this mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens slightly, enough to coat the back of a wooden spoon. Strain the custard through a fine mesh sieve and chill.

Freeze in an ice-cream maker following the manufacturer's instructions. When frozen but still soft, transfer the ice cream to a stainless-steel bowl and swirl in the chopped brittle with a spatula. Cover the ice cream tightly with plastic wrap and freeze. Garnish with the remaining shards of brittle, when serving, if you like.

Yield: 1 quart

Espresso Brittle

Ingredients
1 cup sugar
1/4 cup water
2 Tbsp espresso beans, crushed with a rolling pin or chopped in a food processor to medium-fine crumbs
1 oz. (2 Tbs.) butter
Pinch salt

Instructions

Line a baking sheet with kitchen parchment and spray the parchment with nonstick cooking spray or grease it lightly.

In a medium heavy-based saucepan, combine the sugar and water. Heat over high heat, swirling the pot occasionally (don't stir it) for even color, until it turns light amber. Add the crushed espresso beans (don't worry if the sugar seems to foam), swirl them around in the caramel, and continue to cook until the caramel turns brown. Remove the pan from the heat.

Carefully whisk in the butter and salt (the butter will sputter). Immediately pour the brittle onto the prepared baking sheet, quickly tilting the baking sheet to get the brittle to flow into a thin layer (be careful -- the brittle is very hot). As it cools and slows down, use a metal spatula to spread it into an even thinner layer. Let cool. Chop two-thirds of the cooled brittle into small pieces by sealing it in a plastic bag and smashing it with a mallet or rolling pin. Sift the crumbs in a strainer if you don't want the powder. Break the remaining brittle into shards and use them to garnish bowls of the ice cream.

Yield: about 1 cup

Cassata Siciliana Canoli Cake

Ingredients

1/4 cup of milk
2 tablespoons, plus 2 teaspoons butter
8 eggs
2 cups, plus 2 tablespoons sugar
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
2 cups fresh ricotta cheese
1 cup confectioners' sugar
1 tablespoon pure vanilla extract
3 tablespoons rum
3 tablespoons candied lemon peels, finely chopped
3 tablespoons candied orange peels, finely chopped
4 tablespoons chopped pistachio nuts
1/4 cup heavy cream, whipped until stiff
1/4 cup Grand Marnier or Cointreau, or other orange liqueur
1 1/2 cups sweetened whipped cream
3 cups semisweet chocolate, cut into pieces
1/2 cup cold espresso coffee
1/2 pound cold butter, cut into cubes

Instructions

Preheat the oven to 350 degrees F.

In a small saucepan, heat the milk and 2 tablespoons of butter together. Using an electric mixer fitted with a wire whip, combine the eggs and sugar together.

Beat on medium-high speed for about 8 minutes, or until the mixture is pale yellow, thick and has tripled in volume.

With the machine running, slowly add the heated milk and butter.

In a mixing bowl, sift the flour, baking powder and salt together. Fold the flour mixture into the egg mixture and mix thoroughly, so that there are no lumps and the mixture is smooth. Fold in the vanilla.

Grease a half sheet pan (13-by-18-by-1-inch pan) with 2 teaspoons of butter. Sprinkle with a tablespoon of sugar. Pour the cake batter into the pan and bake for about 25 minutes, or until the cakes spring back when touched. Cool for about 2 minutes.

Using a thin knife, loosen the edges of the cake and flip onto a wire rack.

In a mixing bowl, whisk the cheese, sugar, vanilla and 2 tablespoons rum. Mix well. Add 2 tablespoons each of the candied citrus and 2 tablespoons of the nuts. Mix well. Fold the whipped cream into the mixture. Mix well.

Cut the cake lengthwise into 4 equal pieces. Trim the edges of the cake to fit a 10-inch loaf pan.

Brush the tops of each cake with the orange liqueur. Line the bottom of the loaf pan with parchment paper. Place one piece of the cake on the bottom of the pan.

Spread 1/3 of the cheese filling evenly over the piece of cake. Repeat the layering with the remaining cake and cheese filling. Cover with plastic wrap and refrigerate for 2 hours.

Remove from the refrigerator and unmold the cake. Place the cake on a wire rack with a sheet pan underneath. Spread the top and sides of the cake with the sweetened whipped cream. Place the cake in the refrigerator and chill for 1 hour.

In a saucepan, over medium heat, add the chocolate and coffee. Stir until the chocolate is melted. Stir in the half pound of butter and remaining tablespoon of rum. Mix well. Cool the mixture until it is spreadable.

Pour the chocolate frosting over the entire cake. Place the cake back in the refrigerator and chill for 2 hours, until the cake sets.

Remove the cake from the refrigerator. Using a long spatula, carefully lift the cake from the rack and place on a serving plate.

Garnish with a sprinkle of the remaining nuts and candied citrus. Slice and serve.

Yield: 10 servings

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