Man alive! I've been so busy drinking all of the coffee within a 10 block radius that I didn't even notice 2008's greatest trend: Cooking with coffee! Though long favored for desserts (such as the awe-inspiring, diabetic-coma-inducing Doughnuts and Coffee Cupcakes from Cupcakeblog.com, above), coffee had never really struck me as a viable ingredient for sauces, marinades, crusts and the like. But apparently, people are pilin' on the Columbian grounds like it's freakin' salt'n'pepper. Below, eight recipes I intend to take black:
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Reader Comments (Page 1 of 1)
7-11-2008 @ 2:43PM
Sara said...
What a coincidence that you should post this! Just yesterday I baked these cupcakes for my team at the office: http://www.recipezaar.com/168114 and I made a mocha frosting: http://www.recipezaar.com/103762
It was very easy and everyone raved about them. I recommend this recipe if you have a sweet tooth!
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7-14-2008 @ 9:54AM
Dan said...
Want a really easy one. It is called Brazilian snow, at least that is what Bern's Steakhouse in Tampa, FL called it. I guess after you know what it is, you might call it Columbian snow, or African snow, whatever... Freshly ground coffee (fine or coarse, whatever your taste) sprinkled on top of vanilla ice cream... and I know it sounds strange, but the more the better.
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7-14-2008 @ 9:54AM
Joel said...
Red-eye rub for pork chops:
1 part coffee grounds
1 part brown sugar (packed, dark or light)
1 part kosher salt.
Rub on chops. Heat grill. Lube grill. Cook chops. Eat and enjoy.
This one came from my dad and I could not believe how good it is on pork. It's pretty good on beef too.
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7-14-2008 @ 9:55AM
kasey said...
Oh My GOODNESS! I absolutely MUST make those cupcakes and I mean like TOMORROW!!! :-) Thank you so much for posting about them.
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7-14-2008 @ 12:07PM
Dolly Spalding said...
I have been putting coffee in almost every sauce (except tomato-based) for decades. In gravy (chicken, beef, etc.), especially, it adds richness and color. In chicken soup, the same -- in fact, put your leftover coffee into ice cube trays and freeze it, then put the cubes into a zip-loc bag, and drop one or two into soup, gravy, veloute or any white sauce -- you'll be surprised. A little bit, though --you don't want it to be too coffee flavored. Just a hint.
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