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Recipes
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 Coffee Drinks
Drip Coffee
Ingredients:
Instructions:
Let’s start with the basics. In order to brew a truly great cup of coffee, you can’t take shortcuts. First, purchase only fresh-roasted coffee (Preferably, coffee roasted specifically for you, so you’re sure it’s fresh.). 2nd - Purchase only as much coffee as you can use quickly. You can always buy more. 3rd - keep it stored in a dark, cool, dry, airtight container. The refrigerator will do more harm than good. The best container is a valve-bag, 4th - Don’t grind it until just prior to brewing. Grinding exposes more surface area of the coffee to the air, and quickens the reduction of flavor elements.
Grind enough coffee so that you’ll have 2 heaping tablespoons for each 6 oz cup you intend to brew.
Measure out, and pour the grounds into your filter (either paper, or gold-type is fine.).
Add fresh, cold water. Be sure to add a little more than you intend to brew, as the coffee grounds will absorb a little bit of water in the brewing process. On the other hand, be careful not to overfill your brewer.
Brew your coffee.
Enjoy right away. If you don’t intend to drink all of the coffee immediately, use an airtight carafe. Coffee left on a burner will continue to cook, and will soon taste rancid.
Espresso
Espresso is a small, highly concentrated "shot" of coffee. A double espresso consists of 2.5 ounces of the potent brew, characterized by the deep brown body, and light tan cream (or crema) on top.
The name is Italian, and means "express". As in "Made expressly for you".
It's difficult to make a proper espresso without the proper (expensive) equipment. A good coffee blend is essential. An espresso is made by taking hot (not quite boiling) water and forcing it through a compacted "puck" of finely ground coffee. What dribbles out is an intense brew that contains all of the essense of coffee in its purist form. In order to be enjoyed, it must be consumed immediately.
This forms the foundation for most of the coffee drinks people purchase at neighborhood coffee houses.
For the recipes that call for it (in the absense of a high-end espresso machine - don't try this with a cheap model. It isn't worth the effort!) you may use a moka pot, french press, or strong-brewed coffee. However, realize that nothing compares to a truly fine espresso pulled by a barista, who knows what he or she is doing.
Cappuccino
Ingredients:
This drink gets its name from the Cappuchin monks who invented it, and has become a staple in neighborhood coffeehouses around the world. As with the espresso, this drink is difficult to make without a really good espresso machine equipped with a steaming wand. In its place you can heat milk on the stove (don't let it boil), and then pour it gently into blender to whip for about a minute.
Fill 2 cups with 1/3 espresso, 1/3 hot milk, and 1/3 milk foam.
Many people enjoy this topped with powdered chocolate or cinnamon.
Cafe Au Lait
or Cafe latte, or Cafe con leche - It all translates to, "coffee with milk".
Ingredients:
Instructions:
Brew 2 cups of very strong coffee, using your favorite brewing method. In the absence of an espresso machine, French press is acceptable, but use whichever method you prefer.
In a small saucepan, heat the milk to steaming, stirring constantly to prevent if from sticking to the pan. Be sure not to let it boil.
Pour coffee into mugs, until they're about half-filled. Then add milk, filling them the rest of the way. Top with chocolate or cinnamon.
For the holidays, add cinnamon to the coffee grounds, and then brew as you normally would. This is a perfect way to warm your bones on cool winter days. Makes 2 large mugs.
Iced Coffee
Ingredients:
The trick to perfect iced coffee is to use freshly brewed, extra-strength coffee. If you use yesterday's surplus or anything older than 3 hours, you'll find it has lost its flavor and tastes flat.
To avoid a watery drink, use coffee ice cubes. Fresh leftover coffee can be frozen into ice cubes and used with regular-strength coffee to make a refreshing summer drink. For a special treat, a scoop of vanilla ice cream gives a wonderful contrast in flavor and color.
Place 4 coffee ice cubes into each of 4 tall, chilled glasses. Pour 3/4 cup of the coffee into each glass and serve
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 Entrees:
Old-Fashioned Pot Roast in Coffee Gravy
Author's Note: Serve with plenty of hot, buttered, wide egg noodles.
Ingredients:
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (4 to 5-1/2 pounds) beef chuck roast, trimmed of excess fat
1/4 cup vegetable oil
1 large onion, coarsely chopped
4 bay leaves
1 teaspoon dried thyme
2 cups water
2 cups freshly brewed coffee
1 tablespoon instant flour
2 tablespoons butter, chilled
1/4 cup whiskey (optional)
Salt and freshly ground pepper, to taste
Instructions
Preheat oven to 325 F.
On a large plate or platter, stir together flour, salt and pepper. Dust the roast with the seasoned flour, discarding any excess. Heat the oil in a large, heavy ovenproof skillet over medium heat until hot. Add the roast and brown on all sides, about 5 minutes a side.
Remove the roast from the skillet and set aside. Add onions to the drippings in the skillet and saute over medium heat until they are softened. Return the roast to the skillet; add bay leaves, thyme, water and coffee. Bring to a simmer, stirring and turning to combine the seasonings with the roast. Cover and place the skillet in the oven. Bake for 3 to 3 1/2 hours or until fork tender. Remove the roast from the skillet, discard any bones or gristle and set aside, loosely covered with aluminum foil.
To prepare the gravy, place the skillet over medium heat, skim off any excess fat and add water, if necessary, to equal about 2-1/2 cups liquid. Sprinkle the instant flour over the gravy in the skillet and cook about 5 minutes, stirring until smooth and thickened. Stir in the butter and whiskey, if desired, and season with salt and pepper. Return the roast to the skillet to warm in the gravy, then serve.
Serve with plenty of hot, buttered wide egg noodles.
Makes 6 to 8 servings.
Recipe from: The Great Coffee Book by Timothy J. Castle and Joan Nielsen
Lamb Cutlets In Aromatic Coffee Sauce
Ingredients:
60 grams (2 ounces) butter
1/3 cup strong coffee
1/3 cup honey
2 tbsp Worcestershire sauce
1/4 tsp mace
1/4 tsp cardamom
1/2 tsp cinnamon
1/4 tsp mixed spice
1/4 tbsp lemon juice
30 grams (1 ounce) ghee
6 lamb cutlets
Boiled rice
Prunes, pitted
Fresh rosemary for garnish
Instructions:
Melt butter on a low heat, mix in coffee, then honey, Worcestershire sauce, spices and lemon juice. Cover and remove from heat.
Melt ghee in a large frying pan, add cutlets and fry until browned on both sides. Return sauce to heat, bring to boil and pour over cutlets.
Serve with boiled rice and pitted prunes, heated through in the sauce, if desired. Garnish with rosemary.
Makes 3 servings
Credits: Author unknown -Courtesy of Peggy Trowbridge; About.com
Coffee Barbecue Sauce Recipe
Ingredients
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
Instructions:
Put all of the ingredients 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 form 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.
Use with Grilled Pork Chops.
Makes about 3 cups
Credits: Chef Michael Lomonaco, Noche Restaurant, New York, NY
 Desserts:
Coffee Fact:
Coffee is the 2nd highest consumed beverage - after water.
Blended Mocha
Ingredients;
Single or Double espresso shot - or 1/2 cup very strong coffee (to taste)
2 scoops chocolate frozen yogurt
1/2 cup milk
Instructions:
Combine all of the ingredients in a blender until smooth (Coffee should be added while still hot.). Serve in a milkshake glass. Top with fresh, whipped cream, then decorate with powdered cocoa, or a couple of roasted coffee beans.
Makes approx. one large, or two small servings.
Coffee and Cream Brownies Recipe
Ingredients:
1 (3 ounces) package cream cheese, softened
2 Tbsp butter or margarine, softened
1/4 cup sugar
4 eggs, divided use
1/2 tsp vanilla
1 Tbsp flour
1/4 cup Strong Dark Coffee
1/4 cup warm water
1 (19.8 ounces) box family size brownie mix
1/2 cup vegetable oil
Instructions:
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, Pour coffee. 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.
Credits: Quick Fixes with Mixes by Lia Roessner Wilson (Cookbook Resources)
Toffee Fondue Recipe
Ingredients:
1 package Kraft caramels (large)
1/4 cup milk
1/4 cup strong black coffee
1/2 cup milk chocolate chips, optional
Apple wedges, cut 1-inch cubes
Banana chunks, cut 1-inch cubes
Marshmallows, cut 1-inch cubes
Angel food cake, cut 1-inch cubes
Instructions:
Place caramels, milk, coffee and chocolate chips in top of double boiler. Cook over boiling water, stirring, until melted and blended. Place in fondue pot. Spear fruits, marshmallows and cake on fondue forks; dip into fondue.
Credits: Author unknown
Road's End Coffee Cake
This moist coffee cake can be made a day ahead, warmed slightly, and then dusted with powdered sugar before serving.
Ingredients:
1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
2 eggs
1 tablespoon double strength coffee
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour, sifted
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1/3 cup light brown sugar
1/3 cup chopped toasted hazelnuts
1/2 teaspoon ground nutmeg
Preheat oven to 350.
In a large mixing bowl, whisk the butter and sugar together. Beat in the eggs 1 at a time until well-blended. Stir in 1 tablespoon coffee and vanilla.
Mix together the flour, baking powder, baking soda, and salt. Add the flour mixture to the butter mixture, alternating with the sour cream, until well blended.
Combine the brown sugar, hazelnuts, and nutmeg in a small bowl.
Spread one half of the batter into the bottom of a greased bundt pan. Sprinkle with one half of the hazelnut mixture. Pour the remaining batter on top. Sprinkle with the remaining hazelnut mixture. Bake for 50 minutes. Cool for 15 minutes before removing from pan.
Make Coffee Glaze by mixing all the ingredients together in a small bowl. Drizzle over the cake while still warm. Let the cake stand for 15 minutes to absorb glaze. Dust with powdered sugar and finely ground coffee just before serving.
Serves 8 to 10.
Variation: Omit the hazelnuts and nutmeg and substitute 1/3 cup chopped walnuts and 1 teaspoon ground cinnamon. Proceed as directed. Recipe from: The Complete Coffee Book by Sara Perry
Eco-Tip
Here's a great way to put your coffee grounds
to use, without adding to your local landfill.
Put them on your roses. No joke. Simply sprinkle
them on the soil. Plants that like acidic soils
will appreciate the boost in nutrients, and
you'll reduce your garbage pile.
Your used paper coffee filters can be added
to your compost pile as well.
Ghirardelli
® Blender Drinks
Enjoy any of the following recipes by simply
whipping them up in your blender!
Screamin Banana
1.5 cup Ice
1/4 cup Frappe Classico – Classic White
or Double Chocolate
5 oz. Milk
1 Banana
Heath Bar Crunch
1.5 cup Ice
1/4 cup Frappe Classico – Classic White
or Double Chocolate
5 oz. Milk
1/2 Heath Bar
50/50 Bar
1.5 cup Ice
1/4 cup Frappe Classico – Classic White
5 oz. Orange Juice
Radical Raspberry
1.5 cup Ice
1/4 cup Frappe Classico – Classic White
5 oz. Cranberry Juice
1/2 cup Raspberries
Strawberry-Banana
1.5 cup Ice
1/4 cup Frappe Classico – Classic White
5 oz. Cranberry Juice
1/2 cup Strawberries
1/4 Banana
Blueberry Blitzer
1.5 cup Ice
1/4 cup Frappe Classico – Classic White
5 oz. Cranberry Juice
1/2 cup Boysenberries
Boysenberry Blast
1.5 cup Ice
1/4 cup Frappe Classico – Classic White
5 oz. Cranberry Juice
1/2 cup Boysenberries
Green Gecko
1.5 cup Ice
1/4 cup Frappe Classico – Classic White
5 oz. Apple Juice
1/2 Kiwi
Peach Squeeze
1.5 cup Ice
1/4 cup Frappe Classico – Classic White
5 oz. Apple Juice
1/2 cup Peaches
Blue-Strawberry
1.5 cup Ice
1/4 cup Frappe Classico – Classic White
1/2 cup Milk
1/2 cup Blueberries
4 Strawberries
Southern Peach
1.5 cup Ice
1/4 cup Frappe Classico – Classic White
1/2 cup Milk
1 Peach
Chocolate & Carmel Frappe
1.5 cup Ice
6 oz. Skim Milk
1/2 cup Frappe Classico – Double Chocolate
1 oz. Caramel Sauce
Chocolate Raspberry Supreme
1.5 cup Ice
6 oz. Milk
1/2 cup Frappe Classico – Double Chocolate
1/2 cup Raspberries
Get creative and make up your own combination!!
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