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Cooking with Coffee Recipes for Beginners and Experts
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Coffee, don’t just drink it!
The reason for this book is my love of Gourmet Coffee. There are so many countries that produce excellent coffees. I have spent most of my adult life seeking out and trying new countries and new flavors.
Every country has their own unique flavors. Every degree of roasting, from light to darkest French roast, creates a new taste experience.
Good coffee is like good wine. Savor the bouquet and unique body and flavors. If you drink coffee and you haven't embarked on your own journey you are missing out on a wonderful experience. You owe it to your self to start today.
A natural result of my love for gourmet coffee was using it as an ingredient in cooking. Coffee's rich, smoky flavors can enhance all manner of dishes.
Coffee flavoring is distinctive in most dessert recipes, but when adding to meat dishes, it tends to bring out the meat flavor without an overpowering coffee flavor. Try some of these coffee recipes to perk up your home cooking.
The coffee in these recipes may be in brewed, whole bean or granulated form so be sure to read the recipe thoroughly before beginning to be sure you have the proper ingredients.
In cooking, coffee should be treated as a spice. However, the rules are similar to those you would apply when preparing coffee for drinking. Lighter roasts are more delicate but also more acidic, while darker ones are robust, toasty and strong. It's these that work best in cooked dishes where the coffee must hold its own against other powerful flavors
Delectable coffee recipes, and not just the liquid variety, abound in these pages. Choose from among hot and cold coffee drinks (many of them the alcoholic variety, like Coffee Punch a la Russe, Cafe Brulot, or Spanish-style Iced Coffee) coffee cakes, pies, soufflés and ice creams, to come up with your favorite
caffeinated concoction.
Coffee Types
The most desirable coffee is grown in altitudes about 3000 feet. The altitude produces more elegant, complex flavors in the coffee cherries which contain the beans. The fruit must be hand-picked from trees which can bear flowers, green fruit, and ripe cherries all at the same time. The outer pulp and parchment of the coffee cherry are removed to reveal two beans, which are then cleaned, dried, graded and hand-inspected.
The beans range in color from pale green to dark yellow when raw. They are exported in their raw state for roasting, blending and grinding at their final destination. Most commercial companies use primarily C. robusta and C. arabica in their blends.
Semifreddo
2 1/2 cups whole milk
3 ounces very strong espresso
6 egg yolks
1 cup sugar
1 tablespoon vanilla extract
2 cups heavy cream
8 cups strong decaffeinated coffee, cooled
1/4 cup unsweetened cocoa powder
In a 3-quart saucepan bring the milk to a boil over medium-high heat. Remove from heat and add the espresso.
In a mixing bowl, beat the yolks until pale yellow. Gradually add the sugar and beat until light yellow ribbons form when the beaters are lifted. Stir in half of the hot milk, and then stir in the remaining milk.
Cook over low heat without boiling until the mixture coats the back of a spoon thickly and sets slightly,
about 4 to 5 minutes.
Stir in the vanilla and chill for 1/2 hour.
Whip 1 1/2 cups of the cream to stiff peaks and fold into the custard mixture.
Transfer to an ice cream machine and freeze according to manufacturer's instructions. (The semifreddo can be made up to 2 weeks in advance).
Whip the remaining 1/2 cup cream to soft peaks. Place 1 scoop of semifreddo in each of eight tall glasses. Pour 1 cup of cooled coffee over each scoop, dollop with whipped cream, and dust with cocoa.
Makes 8 servings.
Angel German Chocolate Pie
3 egg whites
1 pinch salt
1/8 tsp. cream of tartar
3/4 cup white sugar
3/4 cup finely chopped pecans
1 tsp. vanilla extract
4 (1 ounce) squares German sweet chocolate, chopped
3 tbl. strong brewed coffee
1 cup heavy cream
1 tsp. vanilla extract
Preheat oven to 275 degrees.
In a large glass or metal mixing bowl, beat egg whites until foamy. Add cream of tartar and salt and beat until whites stand in soft peaks. Add sugar gradually and beat until very stiff. Fold in chopped nuts and 1 teaspoon vanilla.
Turn the meringue into a buttered 9 inch pie plate. Spread over bottom and sides of plate, building up the sides 1/2 inch above the edge of the plate. Bake in preheated oven for 60 minutes.
Cool.
Coffee Chiffon Pie
1 tbsp. gelatin
1/4 c. cold coffee
3/4 c. sugar
1/2 tsp. salt
1/2 c. strong hot coffee
1 tbsp. lemon juice
4 eggs
Baked pie shell
Soften gelatin in cold coffee. Put in top of double boiler with 3/4 cup sugar, 1/2 teaspoon salt, 1 tablespoon lemon juice and 4 slightly beaten egg yolks, 1/2 cup strong hot coffee. Cook together until thickened. Cool.
When cool, fold in 4 egg whites, beaten stiff. Pour into baked pie shell. Chill and top with whipped cream.
Apple-Apple-nut Coffee Cake
This easy to make coffee cake "quick breads" are just right for weekend brunches, mid morning coffee breaks, or not to rich desserts. With its luscious fruit filling, there's a homemade baked treat to tempt every taste.
Serve warm or at room temperature.
1 Cake -
Serves 18
1 cup walnuts, chopped
1/4 cup packed brown sugar
1 tsp ground cinnamon
3 1/3 cups all-purpose flour
4 tbsp butter, softened
1 cup butter, softened
3 medium golden delicious apples
2 tbsp granulated sugar
1 1/2 cups granulated sugar
16 oz sour cream
1 tbsp baking powder
2 tsp baking soda
2 tsp vanilla extract
4 large eggs
Prepare Streusel Topping
In bowl, knead walnuts, brown sugar, cinnamon, 2/3 cup flour, and 4 tbsp
butter until mixture forms large pieces
Peel, core, and thinly slice apples.
In medium bowl, toss apples with 2 tbsp granulated sugar.
Preheat oven to 350 F
Grease 14" x 10" roasting pan
In large bowl, with mixer at medium speed, beat remaining 1 cup butter with remaining 1 1/2 cups granulated sugar until light and fluffy
Add sour cream, baking powder, baking soda, vanilla, eggs, and remaining 1 1/2 cups flour
Beat mixture at low speed until blended, occasionally scraping bowl.
Increase speed to medium, beat 1 minute.
Spread batter in pan to corners.
Arrange apple slices on top, to edge of pan (otherwise batter will bake up and over apples).
Crumble streusel topping over apple layer.
Bake 45 - 50 minutes, until cake pulls away from sides of pan.
Cool in pan on wire rack 10 minutes to serve warm, or cool to serve later
Bottom-Black Bottom-Java Cream Tart
Chocolate curls look lovely on this pie, but if you want a simpler decoration, sprinkle with grated chocolate or garnish with chocolate espresso beans. The fancy piped cream may be replaced with dollops spread evenly over the pie top.
Ingredients
1/3 cup semisweet chocolate pieces or chopped semisweet chocolate
1 tablespoon margarine or butter
1/4 cup whipping cream
1 teaspoon light corn syrup
3/4 cup sugar
3 tablespoons cornstarch
2 teaspoons finely ground French Roast coffee
1 3/4 cups milk
2 beaten egg yolks
1/2 cup semisweet chocolate pieces or chopped semisweet chocolate
2 tablespoons margarine or butter
1/2 teaspoon vanilla
1/2 cup whipping cream, whipped
Chocolate curls
Tart recipe
1 1/4 cups all-purpose flour
1/4 cup sugar
1/2 cup cold butter
2 beaten egg yolks
1 tablespoon chilled water
In a medium mixing bowl stir together flour and sugar. Cut in butter till pieces
are the size of small peas.
In a small mixing bowl stir together egg yolks and water. Gradually stir egg yolk mixture into flour mixture. Gently knead the dough just till a ball forms.
To prepare in a food processor, place the steel blade in the work bowl. Add flour, sugar, and butter. Process with on/off turns till pieces are the size of small peas.
Stir together egg yolks and water. With machine running, quickly add liquid through the feed tube. Stop machine as soon as all liquid is added.
Process with 2 more on/off turns. Remove dough and shape into a ball.
For easier handling, cover dough with plastic wrap and chill for 30-60 minutes.
Use as directed in recipe.
Prepare pastry as directed. On a lightly floured surface, roll dough into a 13-inch circle. Ease pastry into an 11-inch tart pan with a removable bottom.
Press pastry into fluted sides of tart pan; trim pastry even with the edge of the tart pan. Prick pastry. Line pastry with a double thickness of foil. Bake in a preheated 375 degrees oven for 10 minutes.
Remove foil and bake for 5-10 minutes more, or till light brown.
Cool in pan on a rack.
Meanwhile, in a small heavy saucepan melt 1/3 cup chocolate pieces or chopped chocolate and 1 tablespoon margarine or butter over low heat; set aside. In a heavy saucepan stir together 1/4 cup whipping cream and corn syrup.
Bring to a gentle boil. Reduce heat and cook for 2 minutes.
Remove from heat; stir in chocolate mixture. Cool to room temperature. Spread cooled mixture over the bottom and up the sides of the pastry shell; set aside.
In a medium saucepan combine sugar, cornstarch, and coffee crystals. Stir in milk. Cook and stir over medium heat till mixture is thickened and bubbly.
Cook and stir for 2 minutes more. Remove from heat. Gradually stir about half of the hot mixture into the beaten egg yolks. Return all to saucepan.
Cook and stir till bubbly. Reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in 1/2 cup chocolate pieces or chopped chocolate, 2 tablespoons margarine or butter, and the vanilla till chocolate is melted. Pour into pastry shell.
Cover surface with plastic wrap. Chill for 4-24 hours, or till firm.
To serve, carefully remove plastic wrap; remove sides of pan. Pipe whipped cream over top of pie.
Garnish with chocolate
LiqueuCoffee Liqueur Pie
1 (9 inch) baked pie shell
1 (5.33 oz.) can evaporated milk
1/2 c. semi-sweet chocolate pieces
2 c. miniature marshmallows
1/3 c. toasted chopped almonds
1/3 c. coffee liqueur
1 (12 oz.) container non-dairy whipped topping, thawed
Maraschino cherries
Combine evaporated milk and chocolate pieces in heavy 1 quart saucepan. Cook over low heat, stirring occasionally until chocolate melts completely and mixture thickens. Stir in marshmallows until melted. Remove from heat.
Add almonds. Pour into a 2-quart bowl and refrigerate until cool (about 20 to 30 minutes), stirring twice. Add coffee liqueur, fold in whipped topping.
Spoon into baked pie shell, freeze several hours until firm. Remove from freezer 10 minutes before serving.
Garnish with additional whipped topping and chopped almonds and cherries, if desired
Blueberry Coffee Cake
Ingredients:
For The Cake:
1/2 cup (1 stick) butter, softened
3/4 cup sugar
1/2 cup milk
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 to 2 1/2 cups blueberries
For The Topping:
2/3 cup firmly packed brown sugar
1/2 cup all-purpose flour
1 teaspoon cinnamon
6 tablespoons butter
1/2 cup chopped walnuts
Instructions:
Heat oven to 375°F (190°C). Butter a 9-inch square baking pan.
To Prepare The Cake:
In large mixer bowl, beat butter and sugar until well blended. Add milk and egg.
In small bowl, combine flour, baking powder and salt. Add to butter mixture;
stir just until combined.
Fold in blueberries.
Pour batter into buttered pan.
To Prepare The Topping:
Combine all topping ingredients in food processor bowl with metal blade; process until combined.
Sprinkle evenly over batter.
Bake at 375°F (190°C) for 45 to 50 minutes or until toothpick inserted in center comes out clean.
Cool 20 to 30 minutes before serving.
Makes: 9 servings
Bourbon Coffee Chiffon Pie
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
1/2 tsp. nutmeg
3 eggs
1 envelope unflavored gelatin
1/2 cup cold strong coffee
2/3 cup sugar
pinch of salt
5 tbl. bourbon
4 tbl. coffee liqueur
1 cup heavy cream
...
Recipes PDF download eBook. 430 pages
Coffee, don’t just drink it!
The reason for this book is my love of Gourmet Coffee. There are so many countries that produce excellent coffees. I have spent most of my adult life seeking out and trying new countries and new flavors.
Every country has their own unique flavors. Every degree of roasting, from light to darkest French roast, creates a new taste experience.
Good coffee is like good wine. Savor the bouquet and unique body and flavors. If you drink coffee and you haven't embarked on your own journey you are missing out on a wonderful experience. You owe it to your self to start today.
A natural result of my love for gourmet coffee was using it as an ingredient in cooking. Coffee's rich, smoky flavors can enhance all manner of dishes.
Coffee flavoring is distinctive in most dessert recipes, but when adding to meat dishes, it tends to bring out the meat flavor without an overpowering coffee flavor. Try some of these coffee recipes to perk up your home cooking.
The coffee in these recipes may be in brewed, whole bean or granulated form so be sure to read the recipe thoroughly before beginning to be sure you have the proper ingredients.
In cooking, coffee should be treated as a spice. However, the rules are similar to those you would apply when preparing coffee for drinking. Lighter roasts are more delicate but also more acidic, while darker ones are robust, toasty and strong. It's these that work best in cooked dishes where the coffee must hold its own against other powerful flavors
Delectable coffee recipes, and not just the liquid variety, abound in these pages. Choose from among hot and cold coffee drinks (many of them the alcoholic variety, like Coffee Punch a la Russe, Cafe Brulot, or Spanish-style Iced Coffee) coffee cakes, pies, soufflés and ice creams, to come up with your favorite
caffeinated concoction.
Coffee Types
The most desirable coffee is grown in altitudes about 3000 feet. The altitude produces more elegant, complex flavors in the coffee cherries which contain the beans. The fruit must be hand-picked from trees which can bear flowers, green fruit, and ripe cherries all at the same time. The outer pulp and parchment of the coffee cherry are removed to reveal two beans, which are then cleaned, dried, graded and hand-inspected.
The beans range in color from pale green to dark yellow when raw. They are exported in their raw state for roasting, blending and grinding at their final destination. Most commercial companies use primarily C. robusta and C. arabica in their blends.
Semifreddo
2 1/2 cups whole milk
3 ounces very strong espresso
6 egg yolks
1 cup sugar
1 tablespoon vanilla extract
2 cups heavy cream
8 cups strong decaffeinated coffee, cooled
1/4 cup unsweetened cocoa powder
In a 3-quart saucepan bring the milk to a boil over medium-high heat. Remove from heat and add the espresso.
In a mixing bowl, beat the yolks until pale yellow. Gradually add the sugar and beat until light yellow ribbons form when the beaters are lifted. Stir in half of the hot milk, and then stir in the remaining milk.
Cook over low heat without boiling until the mixture coats the back of a spoon thickly and sets slightly,
about 4 to 5 minutes.
Stir in the vanilla and chill for 1/2 hour.
Whip 1 1/2 cups of the cream to stiff peaks and fold into the custard mixture.
Transfer to an ice cream machine and freeze according to manufacturer's instructions. (The semifreddo can be made up to 2 weeks in advance).
Whip the remaining 1/2 cup cream to soft peaks. Place 1 scoop of semifreddo in each of eight tall glasses. Pour 1 cup of cooled coffee over each scoop, dollop with whipped cream, and dust with cocoa.
Makes 8 servings.
Angel German Chocolate Pie
3 egg whites
1 pinch salt
1/8 tsp. cream of tartar
3/4 cup white sugar
3/4 cup finely chopped pecans
1 tsp. vanilla extract
4 (1 ounce) squares German sweet chocolate, chopped
3 tbl. strong brewed coffee
1 cup heavy cream
1 tsp. vanilla extract
Preheat oven to 275 degrees.
In a large glass or metal mixing bowl, beat egg whites until foamy. Add cream of tartar and salt and beat until whites stand in soft peaks. Add sugar gradually and beat until very stiff. Fold in chopped nuts and 1 teaspoon vanilla.
Turn the meringue into a buttered 9 inch pie plate. Spread over bottom and sides of plate, building up the sides 1/2 inch above the edge of the plate. Bake in preheated oven for 60 minutes.
Cool.
Coffee Chiffon Pie
1 tbsp. gelatin
1/4 c. cold coffee
3/4 c. sugar
1/2 tsp. salt
1/2 c. strong hot coffee
1 tbsp. lemon juice
4 eggs
Baked pie shell
Soften gelatin in cold coffee. Put in top of double boiler with 3/4 cup sugar, 1/2 teaspoon salt, 1 tablespoon lemon juice and 4 slightly beaten egg yolks, 1/2 cup strong hot coffee. Cook together until thickened. Cool.
When cool, fold in 4 egg whites, beaten stiff. Pour into baked pie shell. Chill and top with whipped cream.
Apple-Apple-nut Coffee Cake
This easy to make coffee cake "quick breads" are just right for weekend brunches, mid morning coffee breaks, or not to rich desserts. With its luscious fruit filling, there's a homemade baked treat to tempt every taste.
Serve warm or at room temperature.
1 Cake -
Serves 18
1 cup walnuts, chopped
1/4 cup packed brown sugar
1 tsp ground cinnamon
3 1/3 cups all-purpose flour
4 tbsp butter, softened
1 cup butter, softened
3 medium golden delicious apples
2 tbsp granulated sugar
1 1/2 cups granulated sugar
16 oz sour cream
1 tbsp baking powder
2 tsp baking soda
2 tsp vanilla extract
4 large eggs
Prepare Streusel Topping
In bowl, knead walnuts, brown sugar, cinnamon, 2/3 cup flour, and 4 tbsp
butter until mixture forms large pieces
Peel, core, and thinly slice apples.
In medium bowl, toss apples with 2 tbsp granulated sugar.
Preheat oven to 350 F
Grease 14" x 10" roasting pan
In large bowl, with mixer at medium speed, beat remaining 1 cup butter with remaining 1 1/2 cups granulated sugar until light and fluffy
Add sour cream, baking powder, baking soda, vanilla, eggs, and remaining 1 1/2 cups flour
Beat mixture at low speed until blended, occasionally scraping bowl.
Increase speed to medium, beat 1 minute.
Spread batter in pan to corners.
Arrange apple slices on top, to edge of pan (otherwise batter will bake up and over apples).
Crumble streusel topping over apple layer.
Bake 45 - 50 minutes, until cake pulls away from sides of pan.
Cool in pan on wire rack 10 minutes to serve warm, or cool to serve later
Bottom-Black Bottom-Java Cream Tart
Chocolate curls look lovely on this pie, but if you want a simpler decoration, sprinkle with grated chocolate or garnish with chocolate espresso beans. The fancy piped cream may be replaced with dollops spread evenly over the pie top.
Ingredients
1/3 cup semisweet chocolate pieces or chopped semisweet chocolate
1 tablespoon margarine or butter
1/4 cup whipping cream
1 teaspoon light corn syrup
3/4 cup sugar
3 tablespoons cornstarch
2 teaspoons finely ground French Roast coffee
1 3/4 cups milk
2 beaten egg yolks
1/2 cup semisweet chocolate pieces or chopped semisweet chocolate
2 tablespoons margarine or butter
1/2 teaspoon vanilla
1/2 cup whipping cream, whipped
Chocolate curls
Tart recipe
1 1/4 cups all-purpose flour
1/4 cup sugar
1/2 cup cold butter
2 beaten egg yolks
1 tablespoon chilled water
In a medium mixing bowl stir together flour and sugar. Cut in butter till pieces
are the size of small peas.
In a small mixing bowl stir together egg yolks and water. Gradually stir egg yolk mixture into flour mixture. Gently knead the dough just till a ball forms.
To prepare in a food processor, place the steel blade in the work bowl. Add flour, sugar, and butter. Process with on/off turns till pieces are the size of small peas.
Stir together egg yolks and water. With machine running, quickly add liquid through the feed tube. Stop machine as soon as all liquid is added.
Process with 2 more on/off turns. Remove dough and shape into a ball.
For easier handling, cover dough with plastic wrap and chill for 30-60 minutes.
Use as directed in recipe.
Prepare pastry as directed. On a lightly floured surface, roll dough into a 13-inch circle. Ease pastry into an 11-inch tart pan with a removable bottom.
Press pastry into fluted sides of tart pan; trim pastry even with the edge of the tart pan. Prick pastry. Line pastry with a double thickness of foil. Bake in a preheated 375 degrees oven for 10 minutes.
Remove foil and bake for 5-10 minutes more, or till light brown.
Cool in pan on a rack.
Meanwhile, in a small heavy saucepan melt 1/3 cup chocolate pieces or chopped chocolate and 1 tablespoon margarine or butter over low heat; set aside. In a heavy saucepan stir together 1/4 cup whipping cream and corn syrup.
Bring to a gentle boil. Reduce heat and cook for 2 minutes.
Remove from heat; stir in chocolate mixture. Cool to room temperature. Spread cooled mixture over the bottom and up the sides of the pastry shell; set aside.
In a medium saucepan combine sugar, cornstarch, and coffee crystals. Stir in milk. Cook and stir over medium heat till mixture is thickened and bubbly.
Cook and stir for 2 minutes more. Remove from heat. Gradually stir about half of the hot mixture into the beaten egg yolks. Return all to saucepan.
Cook and stir till bubbly. Reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in 1/2 cup chocolate pieces or chopped chocolate, 2 tablespoons margarine or butter, and the vanilla till chocolate is melted. Pour into pastry shell.
Cover surface with plastic wrap. Chill for 4-24 hours, or till firm.
To serve, carefully remove plastic wrap; remove sides of pan. Pipe whipped cream over top of pie.
Garnish with chocolate
LiqueuCoffee Liqueur Pie
1 (9 inch) baked pie shell
1 (5.33 oz.) can evaporated milk
1/2 c. semi-sweet chocolate pieces
2 c. miniature marshmallows
1/3 c. toasted chopped almonds
1/3 c. coffee liqueur
1 (12 oz.) container non-dairy whipped topping, thawed
Maraschino cherries
Combine evaporated milk and chocolate pieces in heavy 1 quart saucepan. Cook over low heat, stirring occasionally until chocolate melts completely and mixture thickens. Stir in marshmallows until melted. Remove from heat.
Add almonds. Pour into a 2-quart bowl and refrigerate until cool (about 20 to 30 minutes), stirring twice. Add coffee liqueur, fold in whipped topping.
Spoon into baked pie shell, freeze several hours until firm. Remove from freezer 10 minutes before serving.
Garnish with additional whipped topping and chopped almonds and cherries, if desired
Blueberry Coffee Cake
Ingredients:
For The Cake:
1/2 cup (1 stick) butter, softened
3/4 cup sugar
1/2 cup milk
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 to 2 1/2 cups blueberries
For The Topping:
2/3 cup firmly packed brown sugar
1/2 cup all-purpose flour
1 teaspoon cinnamon
6 tablespoons butter
1/2 cup chopped walnuts
Instructions:
Heat oven to 375°F (190°C). Butter a 9-inch square baking pan.
To Prepare The Cake:
In large mixer bowl, beat butter and sugar until well blended. Add milk and egg.
In small bowl, combine flour, baking powder and salt. Add to butter mixture;
stir just until combined.
Fold in blueberries.
Pour batter into buttered pan.
To Prepare The Topping:
Combine all topping ingredients in food processor bowl with metal blade; process until combined.
Sprinkle evenly over batter.
Bake at 375°F (190°C) for 45 to 50 minutes or until toothpick inserted in center comes out clean.
Cool 20 to 30 minutes before serving.
Makes: 9 servings
Bourbon Coffee Chiffon Pie
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
1/2 tsp. nutmeg
3 eggs
1 envelope unflavored gelatin
1/2 cup cold strong coffee
2/3 cup sugar
pinch of salt
5 tbl. bourbon
4 tbl. coffee liqueur
1 cup heavy cream
...
Recipes PDF download eBook. 430 pages
