Rise and shine! The coffee is on, but maybe not as one would expect. Instead of a piping hot mug, these java-packed recipes incorporate ground coffee, whole beans, a well-brewed cup, and even a bit of espresso.
Cooking with coffee isn’t just for the caffeine fiend looking for an extra jolt. The ingredient can play important roles in the kitchen, from enhancing flavors and tenderizing meat to deglazing. The naturally acidic nature of coffee allows it to break down proteins creating a more tender meat when added to a marinade or rub. That same acidity makes it perfect for deglazing pans. Much like wine or a splash of lemon juice, coffee can release the rich drippings from a skillet and become the basis for a complex sauce.
Mocha lovers everywhere know that coffee and chocolate go hand-in-hand. Though you might not taste the coffee right away, adding a bit of coffee to a chocolate dessert, like mousse or cake, can deepen the flavor of the chocolate.
When cooking with coffee, you do not need to be picky about the flavor profile or roast of the specific beans. However, you should use coffee or espresso based on the specific recipe ingredients. If you’re unable to brew espresso at home, visit a local coffee shop to order enough shots for your recipe.
Whipped Coffee Butter
Homemade butter is always a treat. Add in some instant coffee and brown sugar for a combination that will enhance many breakfast favorites.
1 cup heavy whipping cream
1 teaspoon instant coffee
1 teaspoon brown sugar
Pinch of salt
In a stand mixer, beat 1 cup of heavy whipping cream on high for approximately 5 minutes until liquids begin to separate from the milk solids. Strain off the liquid. Using a cheesecloth, gather the milk solids and squeeze out any remaining liquid. Wipe out the mixing bowl and return the solids to the bowl. Add a tablespoon of instant coffee, a tablespoon of brown sugar, and a pinch of salt. Whisk until fully incorporated. Either spoon the butter into a jar or use parchment paper to roll the butter into a cylinder. Refrigerate and use within 5 days. The butter is a delightful addition to pancakes or oatmeal in the morning.
Red Eye Gravy
Pair a fluffy biscuit, homemade or store-bought — no judgment here — with red eye gravy to jump-start the day and last full well into the afternoon.
1 pound country ham
1 cup brewed coffee
Warm a skillet over medium-low heat. Arrange country ham in a single layer, cooking on each side for 2-4 minutes or until meat is lightly browned and fat has rendered. Remove ham and set on a paper towel lined plate. Once all of the ham has been cooked, deglaze the pan by adding 1 cup of coffee. Use a spatula to free any bits of the ham that are stuck to the pan. Simmer for another 2-4 minutes before removing from heat.
Coffee-Rubbed Beef Tenderloin Crostini
A beef tenderloin is the perfect cut of meat to use for a crostini because of its buttery texture. With the coffee dry rub to create that perfect crust and lock in flavor when seared, this delightful appetizer will have folks reaching for a second round.
Coffee Dry Rub (page 126)
2 pounds of beef tenderloin, fat trimmed
1 baguette
olive oil
Preheat the oven to 350 F. Cut the baguette into ½-inch slices. Arrange in a single layer on a baking sheet and brush with olive oil. Bake in the oven for 10-12 minutes. Set aside to cool. These can be prepared ahead of time.
Prepare the beef tenderloin by generously coating the exterior with the coffee dry rub. Use your hands to press the rub into the tenderloin. On the stovetop, heat an oven-safe skillet over medium high heat. Once warm, add a drizzle of olive oil to the pan and sear the tenderloin, rotating every 3-5 minutes until the entire cut of meat has a nice brown. Transfer to a 425 F oven and cook for 30 minutes or until the internal temperature reaches 140 F. Allow the meat 5-10 minutes to rest before slicing.
Top each crostini with a bite-sized piece of the beef tenderloin and a few microgreens to brighten the dish.
Coffee Roasted Sweet Potatoes
Much like roasting salmon over a cedar plank, roasting these sweet potatoes over coffee beans infuses them with the distinct hint of coffee. It’s a simple way to dress up this vegetable, and once you’ve mastered the sweet potatoes, don’t be afraid to try other fall vegetables.
1 cup whole coffee beans
1 sweet potato
1 teaspoon olive oil
Pinch of salt
Preheat the oven to 300 F. Slice sweet potatoes into French fry strips. Toss with olive oil. Put a single layer of whole coffee beans on a baking sheet. Place the sweet potatoes on top of the coffee beans. Sprinkle the sweet potatoes with salt. Bake for 1½ hours or until soft. Remove from the oven, discard the coffee beans and serve warm.
Pork Shoulder
The pork shoulder is already a rich and tender cut of meat. Paired with the acidic coffee grounds and caramel flavor of the brown sugar in the coffee rub, this pulled pork brings a new flavor profile to the table.
1 pork shoulder
Coffee Dry Rub (page 126)
4 carrots
3 stalks of celery
1 cup chicken broth
1 cup of coffee
A few sprigs of parsley
In the bottom of a slow cooker, add carrots, celery, chicken broth, and coffee. Trim the fat cap from the pork shoulder. Coat the outside of the meat with the Coffee Dry Rub. Add to the slow cooker. Cook on low for 8 hours.
Remove pork from the slow cooker and shred.
Tiramisu
Good things take time, and waiting 24 hours for this coffee and rum soaked dessert to settle will take every ounce of patience.
2 eggs, yolk and whites separated
2 tablespoons sugar
8 ounces mascarpone
1 7-ounce package ladyfingers
Cocoa powder, for dusting
1½ cups espresso
2 tablespoons rum
Using a stand mixer, whisk egg yolks and sugar on high until they become a light, lemon color. Add the mascarpone, whipping until fully combined and smooth. Put the mascarpone in a separate bowl and clean out the mixer. Place the egg whites in the mixer and whip to medium stiffness. Fold the whites into the yolk mixture.
Combine espresso and rum in a low bowl.
Dust the bottom of a 9-by-9 pan with cocoa powder. One at a time, dip each ladyfinger in the espresso and layer in the bottom of the pan. Repeat until a full layer of espresso-soaked ladyfingers has been placed. Spread the mascarpone mixture over the ladyfingers. Add another layer of espresso-soaked ladyfingers followed by a final layer of mascarpone. Cover the dish and refrigerate for 24 hours. Just before serving, top with another layer of cocoa powder.
Chocolate Mousse
Chocolate mousse is an equally delicate and rich dessert. Adding a touch of coffee truly enhances the chocolate without distracting.
¼ cup sugar
¼ cup espresso or strongly brewed coffee
4 ounces semi-sweet chocolate (you may use a darker chocolate depending on your sweetness preference)
3 tablespoons heavy whipping cream
2 egg whites
2 cups whipped cream
In a small saucepan, combine sugar and coffee over medium heat. Warm until the sugar has dissolved into the coffee. Remove from heat.
Place the chocolate into a microwave safe bowl and heat in 10-20 second intervals, stirring in between until chocolate is melted and smooth. Add the coffee syrup and heavy whipping cream to the chocolate and stir to combine.
Using a stand mixer, beat the egg whites until stiff peaks form. Gently fold the egg whites into the chocolate. Next, fold the whipped cream into the chocolate. Spoon into small glasses or ramekins and refrigerate for 2 hours. Just before serving, top with whipped cream and a coffee bean.
Coffee Dry Rub
The coffee dry rub does more than simply add flavor. The acidity from the coffee tenderizes the meat to make for a perfect bite.
⅓ cup finely ground coffee
3 tablespoons chili powder
⅓ cup brown sugar
2 teaspoons salt
1 teaspoon pepper
1 tablespoon garlic powder
Whisk together all ingredients. Using your fingertips, massage the spices with the brown sugar to break apart and integrate with the other flavors. Store in an airtight container until ready to use.
Orange Espresso Martini
Sure, cocktails aren’t exactly cooking, but good hosts should have this classic cocktail in their repertoire. Plus, the addition of orange to this recipe sets it apart and shows that you really understand the flavor profile of coffee.
1 ounce espresso, cooled
½ ounce coffee liqueur, such as Kahlua
2 ounces vodka
½ ounce Orange Syrup (recipe below)
Dash of kosher salt
Add all ingredients into a shaker with ice. Shake vigorously for approximately 20 seconds. Finely strain into a martini glass and garnish with a touch of orange zest and 3 espresso beans.
Orange Syrup
If you do not have orange syrup, it is simple to make at home and have on hand for such occasions. In a small pot, combine 1 cup of water, 1 cup of sugar and the peels of 2 oranges. Bring to a boil, then reduce heat to allow the mixture to simmer for 15 minutes. Strain the syrup to remove the peels and store in the refrigerator until ready to use.
