I love coffee. Anyone who knows me knows that I can drink coffee all day, every day. I drink it black and I like it strong. But, there are a lot of other things that you can do with coffee. It isn't just a beverage.
I hope that you will give some of these recipes a try. I think that you will like them if you do! Let me know.
The first recipe is a marinade for fajitas. You can also use this marinade for beef, not just for fajitas.
The second recipe is a sweet one! It's Kahlua pumpkin pie. However, if you don't have Kahlua or don't want to use it, you can substitute regular, strong coffee.
I love the third recipe. It's coffee barbeque sauce. Coffee gives it a different kind of flavor. I think you will like this one.
The last recipe is coffee and cream brownies. This one uses instant coffee. If you don't have instant at home, buy a good brand. You won't like this if you use cheap, off brand coffee.
Coffee Fajitas Marinade
1/4 cup apple cider vinegar
2 tablespoons brewed coffee
2 tablespoons Worcestershire sauce
2 tablespoons liquid smoke
2 tablespoons soy sauce
1 tablespoon brown sugar
3 cloves garlic, minced or put through a garlic press
1/2 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/2 teaspoon lemon pepper seasoning
1/4 teaspoon ground cumin
Makes enough for 2 pounds of meat.
Combine all ingredients in a large plastic zipper bag. Add up to 2 pounds of chicken or skirt steak, cut into strips. Seal the bag and let the meat marinate for at least 1 hour and as long as 24 hours before grilling or sautéing.
Kahlua Pumpkin Pie
1 cup evaporated milk
1/2 cup light brown sugar, packed
1/4 cup Kahlua or other coffee liqueur
1/4 cup light corn syrup
1-1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1-1/2 cups canned pumpkin
2 large eggs, beaten
Kahlua Cream Topping (Recipe follows)
Line 9-inch pie pan with your favorite pastry recipe and chill. Preheat oven 450 F.
Combine evaporated milk, sugar, Kahlua, corn syrup, pumpkin pie spice, and salt. Add pumpkin and eggs. Blend well. Set aside.
Bake pastry for 7 to 8 minutes until lightly browned. Pull oven rack part way out and slowly pour pumpkin mixture into shell. Reduce oven to 325 F. Continue baking until filling is barely set in center, about 40 minutes. Cook on wire rack. Serve with Kahlua Cream Topping.
Yield: 8 to 10 servings
Kahlua Cream Topping
Beat 1 cup whipping cream with 2 tablespoons Kahlua until stiff peaks form. Turn into serving bowl and drizzle 1 Tablespoon Kahlua on top.
Coffee Barbeque Sauce
1/2 cup brewed espresso or strong, dark coffee
1 cup ketchup
1/2 cup cider vinegar
1/2 cup firmly packed light brown sugar
1 onion, peeled and finely chopped, about 1 cup
2 cloves garlic, peeled and crushed
3 fresh hot chili peppers, such as jalapeno, or hotter if desired, seeded
2 Tablespoons hot dry mustard mixed with 1 tablespoon warm water
2 Tablespoons Worcestershire sauce
2 Tablespoons ground cumin
2 Tablespoons chili powder
Put espresso or coffee, ketchup, vinegar, brown sugar, onion, garlic, chile peppers, dry mustard, Worcestershire sauce, cumin, and chili powder in a small pot, stir them together, and bring to a simmer over medium-high heat. Lower the heat so the mixture is just simmering and let simmer for 20 minutes. Remove the pot from the heat, let the mixture cool, then puree it in a blender or food processor fitted with the steel blade.
The barbecue sauce can be covered and refrigerated for up to 2 weeks.
Coffee & Cream Brownies
1 (3 ounces) package cream cheese, softened
2 Tablespoons butter or margarine, softened
1/4 cup sugar
4 eggs, divided use
1/2 teaspoon vanilla
1 Tablespoon flour
2 Tablespoons instant coffee granules
1/4 cup warm water
1 (19.8 ounces) box family size brownie mix
1/2 cup vegetable oil
Preheat oven to 350 degrees F.
Combine cream cheese and butter; blend thoroughly. Add sugar and blend until light and fluffy. Beat in 1 egg and vanilla, then stir in flour and mix well. Set aside.
In medium bowl, dissolve coffee in water. Add brownie mix, remaining eggs, and vegetable oil; blend well. Pour half the batter into greased 9 x 13-inch baking dish.
Drop cheese mixture by heaping tablespoons over brownie batter. Pour remaining batter over cheese mixture and gently swirl a butter knife through it to create a marbled effect. Bake for 25 to 30 minutes.
Yield: 24 to 36 brownies, depending on cut size.
Did You Know?
Whole bean and ground coffees lose their flavor quickly, so it is important to store them properly. Grinding beans fresh daily is preferably, if possible.
Store whole roasted beans in an airtight container in a cool, dry place for up to two weeks. For longer storage, place beans in a zip-top bag with the air removed or any other airtight container filled with no airspace, and freeze up to three months.
Refrigerate freshly ground coffee in an airtight container. Use freshly ground coffee quickly since it begins to lose its flavor after only two days.
Cooking with Coffee Tips and Hints
• 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. • Freeze leftover coffee in ice trays to use in iced coffee, stews, and sauces. • Like garlic, the smaller the grind of coffee, the stronger the flavor. • A pinch of salt to coffee grounds will help combat acidic coffee. • Spice up coffee with a pinch of cinnamon, nutmeg, or allspice added to the ground coffee. Citrus zest will also add zing to boring coffee.