Gil's Coffee Beans and Coffee Machines
Cooking With Coffee! Why not?
We love to drink coffee and coffee does some great things to our food. I've been known to throw a little coffee into gravies and sauces. I even make up a mixture of coffee, brown sugar and Gray Poupon to coat roasts, rack of lamb and corned beef!
Try These Dessert Recipes for Cooking with Coffee
Sumatra Estate 100% Arabica
Just in case you want to discover why this is Gil's favorite, Here's a link to Amazon where you can get a good deal on it:
Crunchy Coffee Clusters - Sweet coffee, candy and nut clusters, in chocolate.
Not a recipe for the novice candy maker. You won't regret the effort, though. These crunchy nutty treats are better than cookies and won't last long once your guests try one!
4 egg whites
2 1/2 cups brown sugar
1 cup chopped nuts
1/4 cup corn syrup
1/2 cup strong coffee
4 lbs chocolate, chopped
1/4 tsp salt
Butter a 2-quart saucepan. Combine sugar, corn syrup, salt and coffee. Cook on high heat until sugar dissolves and mixture comes to a boil. Stir constantly. Cook to hard ball stage without stirring. Remove from heat. In a large chilled bowl, beat egg whites to stiff peaks stage. Pour the hot syrup into the egg whites (slowly!) while beating at high speed. Once the syrup is added, continue beating until you get soft peaks. Add nuts and beat for another 5 minutes. Let cool down, then cover and put in the freezer. In a double boiler, melt the chocolate. Line several cookie sheets with waxed paper. Remove the other bowl from the freezer. Spoon out a teaspoon of the cold mixture and drop in the melted chocolate. Scoop out and place on the waxed paper. Repeat. When the mixture is used up, you can store the remaining chocolate for another use. Let the candies cool and harden, then store in the refrigerator
Coffee Angel Delight - This delicious and sweet dessert is actually very low in fat.
The lightness of angel food combined with a hint of coffee. It'll melt in your mouth and you're sure to be back for another slice or two or three - our favorite.
1 cup cake flour
1 1/4 cup confectioner's sugar
12 egg whites
3 tbs coffee crystals
1 1/2 tsp cream of tartar
1/2 tsp salt
1 tsp vanilla extract
1 1/4 cups sugar
1 tbs coffee crystals
2 tbs hot water
1 1/2 cups confectioner's sugar
Preheat oven to 375F. Sift together flour and confectioner's sugar. In another large bowl, beat egg whites, coffee crystals, cream of tartar and salt until soft peaks form. Beat in vanilla. Continue beating at high speed and slowly add sugar (2 tbs at a time).
Beat until sugar is dissolved and you have stiff peaks. Fold in flour mixture until just blended. Pour batter into an ungreased 10-inch tube pan. Bake for 35-40 minutes, then let cool.
For the icing, dissolve coffee crystals in hot water, then stir into confectioner's sugar until smooth. Spread on cooled cake, and serve
Coffee Cake Frosting - This coffee frosting can be used on cakes, cookies & more.
You can also use it on anything else needing a coffee touch. This frosting has a nicely smooth texture and spreads very easily.
1 tsp coffee crystals
1/4 cup milk or cream
1/4 cup cocoa powder
5 cups confectioners sugar
6 tbs butter
1 1/2 tsp vanilla
Blend everything together until smooth and spread able. Makes enough for a 13x9 cake.
Coffee Hypersonic - A slushy coffee dessert that is a snap to make.
This coffee dessert takes a bit of time while it freezes, so plan ahead if you're serving this one to friends and family. Serve it out on the patio for a delicious summer time treat.
1 cup coffee (hot)
1/3 cup sugar
Stir coffee and sugar together, until sugar is dissolved. Pour coffee mixture into a shallow dish or pan, and put in the freezer. In about 20 minutes to half an hour, it should start to freeze. Break it up with a fork, and leave in the freezer. Do this again in another 20 minutes or so. Keep this up until you have a pan of iced coffee slush. Serve cold with a dollop of whipped cream
Big Island Brownies - Moist and chewy brownies, flavored with coffee and Kahlua.
If you don't want to use alcohol, you can add a bit more coffee instead. You might need to make 2 pans of these brownies, they will go quickly. One pan for your guests... one for you after they leave!
1 cup semisweet chocolate chips
1/4 cup butter
1 egg yolk
2/3 cup flour
1/2 cup sugar
1 tbs coffee crystals
1/8 tsp baking soda
1 tbs Kahlua
1 tbs vanilla
Preheat oven to 350F. In a saucepan, melt butter and chocolate together. Remove from heat and stir in coffee, egg and extra egg yolk. In another bowl, sift together flour, sugar and baking soda. Mix dry ingredients into the chocolate mixture. Stir in vanilla and Kailua. Pour batter into a 8x8 baking pan, and bake for 20 - 25 minutes. Let brownies cool and cut into squares
Chocolate Custard - A chocolate and coffee custard, lots of cream and eggs
A dessert indulgence that you might want to save for a special occasion or whenever you want to treat yourself to something luscious.
50 g dark chocolate
75 ml double cream
100 ml milk
2 tbs milk
4 tbs sugar
1 tsp instant coffee
2 egg yolks
1 whole egg
In a double boiler, melt the chocolate. In another saucepan, heat the cream, 100ml of milk, and half the sugar until just boiling. In a little bowl, dissolve the coffee crystals in the 2 tbs of milk. Mix the coffee and chocolate into the milk mixture.
Beat the egg yolks with the whole egg and the last 2 tbs of sugar. Add the chocolate mixture and whisk thoroughly. Pour into ramekin dishes (3) and set in a pan of water. Cover with foil and bake for 20-25 minutes at 325F. Remove, uncover and let cool. Chill overnight and then serve with whipped cream.
Provencal Croustado - A very rich custard style dessert with a subtle coffee flavor.
A very rich custard-style dessert. It's not heavily flavored with coffee, so it's a subtle taste to enjoy after a good meal. Even so, the Provencal Croustado is a very decadent dessert but worth the effort no doubt.
2 tbs instant coffee crystals
2 cups milk
1 cup double cream
8 oz sugar
2 tbs caster sugar
Vanilla extract, to taste
Blend eggs, sugar, coffee crystals and vanilla together. In a saucepan, bring milk almost to a boil. Add hot milk to the egg mixture, slowly and stirring constantly. Pour into a casserole dish, and place in a bain marie. Bake at 350F for 1 1/4 hours, until set. Let cool. Beat whipping cream and caster sugar together until stiff. Pipe a border of cream around the edge. Serves 12
Deadman Reach - Famous high-speed blend is dark roasted, with a sweet bite. This Raven's Brew cult classic is amazing no matter how it's brewed. Notes of dark bittersweet chocolate and hazelnuts.
Skookum Blend - Skookum means “strong/great” in the old Chinook parlance. A blend as big, bold and natural as the Great Northwest. This inspired blend of coffees from around the world produces a balanced cup of nutty, citrus, herbal and earthy sweetness. Full City Roast.
Wicked Wolf - An intense cup of highly select and rare origins. A vibrant yet balanced brew designed especially to accompany the devouring of chocolate and other sublime desserts. Designed for regular brewing or as an espresso.