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Archive for Wednesday, September 27, 2006

Coffee-based treats

September 27, 2006


Mocha Cinnamon Shake

  • 1 cup brewed gourmet coffee at room temperature
  • 1 cup chocolate ice cream
  • 1 cup milk
  • 1 cup crushed ice
  • 2 cinnamon sticks
  • 1 teaspoon ground cinnamon

Combine the gourmet coffee, ice cream, milk and crushed ice in a blender. Blend it until it is all combined and serve. Pour into two mugs and add cinnamon sticks. Makes 2 servings.


Mexican Coffee

  • 1 1/2 cups double strength hot gourmet coffee (use 4 tablespoons coffee to 12 oz. of water)
  • 3/4 teaspoons cinnamon
  • 4 teaspoons chocolate syrup
  • 1/4 teaspoon nutmeg
  • 1/2 cup heavy cream
  • 1 table spoon sugar

Combine cream, nutmeg, sugar and cinnamon then whip. Using four demitasse cups, put 1 teaspoon of chocolate syrup in each. Stir the remaining 1/2 teaspoon of cinnamon into the hot gourmet coffee. Pour the coffee in the cups and stir. Top with spiced whipped cream. Makes 4 servings.


Mocha Mint

  • 1 cup cold coffee
  • 1 pint chocolate ice cream
  • 1/4 cup creme de menthe
  • Very thin chocolate-mint wafers

Combine coffee, ice cream, and creme de menthe in blender container. Blend on low speed. Spoon into sherbet or wine glasses, and garnish each serving with a chocolate mint wafer. Serves 4.


Coffee Frappe

  • 1/2 cup extra-strength cold coffee
  • 1 cup light rum
  • 3 egg yolks
  • 6 tablespoons granulated sugar
  • 4 tablespoons whipped cream

Combine egg yolks and granulated sugar. Beat until frothy. Combine coffee and rum and add to sugar mixture, blending well, Pour into ice cube tray and allow to set. Serve in metal goblets, and garnish with whipped cream. Serves 4.


Black Forest Mocha

  • 3 ounces premium, dark roast, medium ground coffee
  • 1 ounce chocolate syrup
  • 1 ounce bing cherry syrup
  • 1/2 ounce grand orange syrup

Milk (can be added now or individually, later)

Mix ingredients and serve.


Baby Back Ribs with Coffee-Bourbon Sauce

  • 1 cup Bourbon whiskey
  • 1/4 cup vegetable oil
  • 1 cup chopped yellow onion
  • 1 tablespoon Essence, recipe follows
  • 1 teaspoon red pepper flakes
  • 2 teaspoons minced garlic
  • 1 jalapeno, seeds and stem removed, and minced
  • 1 teaspoon grated lemon zest
  • 1 cup ketchup
  • 3/4 cup brewed strong black coffee
  • 1/2 cup packed dark brown sugar
  • 1/4 cup red wine vinegar
  • 1/4 cup fresh lemon juice
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons cane syrup or dark molasses
  • 1 tablespoon hot red pepper sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

2 whole racks baby back pork ribs, about 4 pounds, cut in half

Place the bourbon in a small saucepan over medium-high heat. Simmer until reduced to 1/3 cup. Remove from the heat and let cool.

In a large saucepan, heat the oil over medium-high heat. Add the onions, Essence, and red pepper flakes and cook, stirring, until soft, about 3 minutes. Add the garlic, pepper, and lemon and cook, stirring for 30 seconds. Add the ketchup, coffee, sugar, vinegar, lemon juice, Worcestershire, cane syrup, and hot sauce, and bring to a simmer, stirring to dissolve the sugar. Add the bourbon and cook, stirring, for 2 minutes.

Remove from the heat. With a hand-held immersion blender, or in batches in a food processor, puree on high speed until smooth. Adjust the seasoning, to taste.

Place the ribs in a large non-reactive dish and cover with the barbecue sauce. Cover tightly with plastic wrap and let marinate, refrigerated, for 12 to 24 hours.

Prepare a charcoal or gas grill to medium heat. Remove the ribs from the marinade, shaking to remove any excess. Place the rib sections, meaty side up, in the grill. Cover and cook until marinade starts to set, 10 to 15 minutes. Turn and baste lightly. Cover and grill until nearly cooked through, 10 to 12 minutes. Turn and baste again. Cook uncovered without basting until the sauce is thick and the ribs are completely cooked through, 10 to 15 minutes. Discard any unused marinade.

Remove from the grill and serve hot.



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