Whether you’re looking for a main dish or dessert, cooking with coffee is a wonderful way to add flavor and depth to your recipes. You can use leftover brewed coffee – if you make it strong and heady – or you can use instant espresso powder to easily add a thick, rich coffee flavor to your dishes. Whatever you choose, cooking with coffee creates wonderful tastes and textures in both sweet and savory meals – here are a few coffee rich recipes to prove it!
Rich and wonderful coffee recipes
No matter what kind of coffee you use – brewed or powder – make sure it’s fresh. As you experiment with cooking with coffee, you’ll come up with many other ways to use it in recipes, from adding flavor to cookies and cakes, to sprinkling some of the powder on ice cream or yogurt. The choice is up to you! Regardless, you will be delectably surprised at the distinctive nuance that coffee adds to your recipes.
Banana Coffee Morning Scones
Makes 8 to 10 scones
Start your day with a double shot of coffee – sip a mugful while nibbling a banana coffee scone.
2 cups whole-wheat flour (or mixture of half whole-wheat and half all-purpse flour)
4 teaspoons baking powder
1/2 teaspoon kosher salt
1/4 cup granulated sugar
1/2 cup unsalted butter
1/2 cup ripe banana, mashed (about 1 to 2 bananas)
1/4 cup low-fat milk
1/4 cup strong black coffee at room temperature
1 teaspoon pure vanilla extract
1. Heat oven to 425 degrees F. and lightly grease a baking sheet. In large bowl, whisk together flour, baking powder, salt and sugar. Using a pastry blender or two forks, cut in butter until mixture looks like breadcrumbs.
2. In a small bowl, whisk together banana, milk, coffee and vanilla. Add to dry mixture, mixing gently to make a slightly wet dough.
3. Turn dough out on a lightly floured counter, and knead gently for about 30 seconds, forming it into a round flat disk. With a rolling pin, roll dough to a 1/2-inch thickness. Cut into evenly sized triangles (cut like you would a pie) and place on baking sheet. Bake 15 minutes or until lightly browned and the scones sound hollow when tapped.
Coffee Beef Stew
Warm and wonderful, coffee and beef are a scrumptious pair in this hearty winter stew.
2 tablespoons extra-virgin olive oil
1-1/2 pounds lean stew beef, cut into cubes
2 onions, thinly sliced
1 garlic clove, minced
2 green bell peppers, halved, seeded, thickly sliced
1/4 cup all-purpose flour
5 tablespoons dry white wine
5 tablespoons strongly brewed coffee
Kosher salt and freshly ground pepper to taste
1. Heat oil in a saute pan over medium-high heat. Add meat and cook, stirring often, until browned on all sides. Remove meat and keep warm.
2. Reduce heat to low and add onions, garlic and peppers and cook over low heat, stirring often, for 10 minutes. Sprinkle in flour and cook, stirring continually, for 2 to 3 minutes. Gradually stir in wine and coffee.
3. Increase heat to medium and bring to simmer, stirring constantly. Return the meat to the pan, season with salt and pepper to taste, add a few sprigs of fresh thyme, two bay leaves, cover and reduce heat to medium-low. Simmer 1 hour or until meat is tender. Remove bay leaves and serve hot.
Ham Glazed with Coffee
Add spice and coffee to your next holiday ham. The espresso flavor pairs well with the brown sugar and ground spices, making every bite of ham a tasty, meaty mouthful.
1 fully cooked ham (approx. 5 pounds)
1 tablespoon instant espresso powder
3/4 cup hot water
1/2 cup firmly packed brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon freshly ground pepper
1. Heat oven to 350 degrees F. If ham is fatty, trim fat. Place ham on a roasting rack in a roasting pan, and bake 30 minutes.
2. In a small bowl, dissolve espresso in hot water. Add remaining ingredients and stir well. Baste ham with coffee mixture.
3. Bake ham an additional 45 minutes, basting every 10 minutes. Remove ham from oven, tent with foil, and allow to stand 5 to 10 minutes before slicing.
Yummy Mocha Fudge Sauce
Makes about 1 cup
The next time your sweet tooth calls, give your ice cream, brownie or cake a rich addition with this quick mocha fudge dessert sauce.
2 tablespoons instant espresso powder
1/2 cup strong brewed coffee
1-1/2 cups granulated sugar
1 cup unsweetened cocoa powder
Pinch kosher salt
6 tablespoons unsalted butter
1 teaspoon pure vanilla extract
In a medium saucepan, dissolve espresso powder in brewed coffee. Add all ingredients except vanilla and heat over medium heat to boiling. Use a wire whisk to help dissolve sugar and cocoa. Boil for 2 minutes. Pour through a strainer into a serving bowl and stir in the vanilla. Serve warm over ice cream or other desserts.