Holiday Recipes Ala Java
It’s almost that time of year. The hog fest we lovingly refer to as "the holidays" is fast approaching, and our mouths are already watering in anticipation. From cookies to cakes, tempting appetizers to filling main courses, drinks to desserts, we’re all sure to pack on a few pounds as we eat, drink and get merry for the next few months. (Ah, but who cares? That’s what New Years resolutions are for.)
As you start to plan your holiday cooking, here’s some food for thought: instead of the same old same old cavalcade of treats, why not flavor up some of your seasonal favorites with coffee? Here are some recipes that feature java as a prominent ingredient. Some we created. Some we tried. Some we just stumbled across. Pick and choose the ones that tempt your palate and work them into your holiday spread. And for more coffee recipes, visit recipezaar.com, epicurious.com, foodnetwork.com or Better Homes and Gardens (bhg.com) just to name a few. So enjoy, and we’ll see you at the gym in January.
DESSERTS & TREATS
Mocha Mini Cream Puffs
Puff Pastry Shells
1 cup water
1/2 cup butter
1 cup all purpose flour
1 heaping cup of semi-sweet chocolate chips
1 cup heavy cream - whipped
8 ounces cream cheese _ softened
1 tablespoon Monin vanilla syrup
3 2-ounce double shots of espresso
1 1/2 cups confectioners’ sugar
1/3 cup semi-sweet chocolate chips
1 tablespoon vegetable shortening
Pastry Shells: Preheat oven to 400°F. In a medium saucepan, combine water and butter. Bring to boil over low heat. Add flour gradually, stirring constantly until mixture comes off clean from the side of the pan. Remove from heat. Add eggs, 1 at a time, beating well after each addition. Drop in single heaping tablespoonfuls onto an ungreased cookie sheet (about 8 to a sheet). Bake at 400°F for 20 minutes. Cool completely.
Filling: Melt over hot (not boiling) water, semi-sweet chocolate chips and stir until smooth. Set Aside. In medium bowl, combine cream cheese, confectioners’ sugar, espresso and vanilla syrup and beat until creamy. Gradually add in melted chocolate and beat well. Fold in whipped cream.
Glaze: Combine over hot (not boiling) water chocolate chips and shortening. Stir until chips and shortening are melted and mixture is smooth. Slice an opening into each cream puff pastry shell. Using a pastry bag (or a zip-lock with one corner snipped off), fill each shell generously with filling. Drizzle with glaze. Makes about 2 dozen, depending on how big you make your pastry shells and how generous you are with the filling.
By the Way: Beth made these and brought them in for the Whole Latte Love staff to try. Aside from the fact that the entire tray of them was gone in under 2 minutes, they received rave reviews. "Oh my god!" was heard from more than one chocolate engorged mouth. And just so you know, the filling is light enough to be used on its own as a pudding. Mmmm.
Evamyth’s Chocolate-Covered Coffee Beans
Courtesy of Recipezaar
1 cup coffee beans, of your choice
4 ounces milk chocolate pieces
3 tablespoons cocoa
Preheat oven to 350°F. Place coffee beans on baking pan and roast for 8 to 10 minutes. Remove and let cool. In double boiler, melt chocolate until very creamy. Add coffee beans and stir until completely coated. Remove with slotted spoon, allowing excess chocolate to drip off and place beans on waxed paper. Once the coffee beans have cooled sufficiently, but while the chocolate is still a little soft, roll the beans in your hands to form round balls. Roll each one in cocoa and set aside until chocolate has hardened. Makes 1 1/2 cups.
By the Way: These little nuggets of coffee and chocolate nirvana are an ideal addition to any gift basket. Either wrap them in a piece of colored tissue paper tied with raffia, or put them in an old-fashioned canning jar. They don’t take long to make and are perfect for any coffee lover on your list.
Source: "Gooseberry Patch Old-Fashioned Country Cookies"
1/2 cup shortening
1 cup brown sugar
1/2 cup strong hot coffee
1 2/3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup raisins
1/4 cup chopped walnuts
1 1/2 cups powdered sugar
1 tablespoon butter - softened
1 teaspoon vanilla
3 tablespoons hot coffee
Combine in order in a large mixing bowl: shortening, sugar, egg, coffee, flour, baking powder, baking soda, cinnamon, salt, raisins and walnuts. Spread into a greased jelly roll pan. Bake at 350°F for 15 minutes. Cool in pan.
Icing: Combine ingredients and spread onto cooled bars. Let icing set then cut into bars or diamonds.
By the Way: How good would these be if accompanied by a big mug of piping hot coffee to dunk them in. Yum! And wouldn’t they be a nice compliment to Snickerdoodles and oatmeal cookies on your holiday cookie tray?
Coffee and Chocolate Chip Gingerbread
Adapted from a recipe found on Better Homes and Gardens website.
2-1/4 cups all-purpose flour
1 tablespoon finely chopped crystallized ginger
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup butter, softened
1/3 cup sugar
3/4 cup mild-flavored molasses
1 cup brewed coffee, cooled
1 cup semisweet chocolate pieces
Coffee-Flavored Whipped Cream (see recipe below)
Finely chopped Crystallized Ginger (optional)
Preheat oven to 350°F. Grease an 8x8x2-inch baking pan; set aside. In a medium bowl, combine flour, 1 tablespoon crystallized ginger, cinnamon, baking soda, ground ginger, and salt; set aside. In a large bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add sugar; beat until combined. Add egg and molasses; beat 1 minute on medium speed. Add dry mixture and coffee alternately to beaten mixture, beating on low speed after each addition until combined. Stir in chocolate pieces. Pour batter into prepared pan. Bake about 40 minutes or until a wooden toothpick inserted near center comes out clean. Cool for 30 minutes in pan on a wire rack. Serve warm with Coffee-Flavored Whipped Cream and sprinkle with additional crystallized ginger, if desired. Makes 9 servings.
Coffee-Flavored Whipped Cream: In a chilled medium mixing bowl combine 1 cup whipping cream, 1 tablespoon sugar, and 1 ounce shot of espresso. Beat with an electric mixer on low to medium speed until soft peaks form.
By the Way: You can also make gingerbread men out of them and let the kids have at them in a decorating frenzy. Be sure to get raisins, colored icings and little candies like sprinkles for your decorating part.
8 ounces cold espresso
1/2 gallon vanilla ice cream - softened
1 pint heavy cream
1 quart milk
1 1/2 cups superfine sugar
4 tablespoons Monin vanilla syrup
1-2 teaspoons ground nutmeg (to taste)
1 cup amaretto or rum (optional)
Scoop softened ice cream into a large mixing bowl and put under mixer on low. As ice cream starts to get creamy, add in eggs, espresso, heavy cream, milk, vanilla syrup, nutmeg, and pinch of salt. Keep mixing until eggnog is frothy. Pour into punch bowl. Add the amaretto or rum if you choose. Sprinkle with nutmeg to top. Serves about 20.
By the Way: Alright, this is an amendment to my Mom’s eggnog recipe. I just added the espresso to it to take care of my never-ending coffee craving. I find that the Amaretto goes much better in the coffee flavored eggnog. You can make it without the espresso if you want, and to spike it add the rum. Remember though, the alcohol is optional, and the measurements are more guidelines than rules - it all depends on how snockered you want to get.
MizzNezz’s Coffee Punch
Courtesy of Recipezaar
2 quarts strong brewed coffee, cooled
2 cups milk
1/2 cup sugar
1 tablespoon vanilla
1/2 gallon vanilla ice cream
1 pint whipping cream, whipped
Combine coffee, milk, sugar and vanilla in large mixing bowl. Mix on low or stir well. Place in refrigerator and chill thoroughly. Place ice cream in large punch bowl. Pour coffee mixture over ice-cream and stir gently. Ladle into punch cups and top with a dollop of whipped cream.
By the Way: Toss in some kahlua, you’ll never know the difference.
Robert Del Grande’s Filet of Beef Roasted w/ Coffee Beans & Pasilla Chile Broth
Courtesy of Mean Chef of Recipezaar
2 lbs filet of beef (preferably cut from the large end of the whole filet)
1 teaspoon coarse salt
1 teaspoon fresh ground black pepper
2 tablespoons virgin olive oil
2 tablespoons finely ground coffee beans
1 tablespoon cocoa powder
1/8 teaspoon ground cinnamon
Pasilla Chile Broth
1 tablespoon butter
1/2 large white onions, roughly chopped (8 ounces)
4-8 cloves garlic, peeled
2 pasilla chilies, stemmed, seeded, and torn into large pieces (approximately 1/2 ounce)
1 thick white corn tortillas (approximately 3/4 ounces)
2 1/2 cups chicken stock
1/4 cup cream
1 teaspoon coarse salt
1 teaspoon brown sugar
1 watercress leaf, cleaned and rinsed
Filet: Tie the filet of beef with butcher twine at 1/2-inch intervals. Rub the filet well with salt and pepper. Rub the filet with the olive oil. Combine the ground coffee, cocoa powder and cinnamon and mix well. Spread the mixture over a work surface and roll the filet in the mixture to evenly coat the beef. Allow to marinate approximately 30 minutes.
Preheat oven to 400°F. Place the filet on a roasting rack in a roasting pan. Roast the filet for 10 minutes. Immediately lower the heat to 250°F. After 20 minutes, check the internal temperature of the filet (125°F for medium rare or 135°F for medium). If further cooking is necessary, return the beef to the oven (still set at 250°F) and slowly roast to the desired temperature. Remove the filet from the oven and keep warm.
Broth: Heat a saucepan over medium high heat. Add the butter and sauté the onion and garlic cloves until nicely browned. Add the pieces of pasilla chile and tortilla pieces and slowly sauté until the ingredients are golden brown. Lower the heat to medium low if necessary. Add the chicken stock. Bring the stock to a boil, then simmer, lightly covered, for approximately10 minutes. Remove from the heat and allow to cool. Transfer the ingredients to blender and puree for approximately 1 minute or until smooth. Pass the sauce through a sieve to remove any chunky pieces. Add the cream, salt and brown sugar and blend. The sauce should not be too thick. If too thick, add some addition chicken stock or water to correct to a light consistency. Reserve until ready to serve.
Serving: Before carving, remove the string. Slice the filet into 1/4-inch thick slices. Ladle some of the Pasilla Chile Broth over the filet. Garnish with watercress sprigs. Serves 4.
By the Way: Look, we’re not going to lie to you. If you’re "culinarily challenged" this may not be the recipe for you. But if you’re a good cook or fancy yourself an amateur chef, have at it, because this will be a jaw-dropping centerpiece to any holiday dinner you’re having with just a few good friends.
Adapted from Macey’s Coffee-glazed ham recipe, courtesy of Recipezaar
7-lb fully cooked smoked ham, shank or rump-end
1/2 cup packed brown sugar
1/4 cup maple syrup
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
1 2-ounce shot brewed espresso
1 tablespoon dry mustard
Heat oven to 325°F. Have ready a shallow roasting pan fitted with a sturdy metal rack. Cut rind off ham to expose fat. Place ham on rack and cover loosely with foil. Bake 1 hour and 15 minutes. Stir glaze ingredients together. Brush on ham. Bake uncovered 40 to 60 longer, brushing twice with glaze, until meat thermometer inserted in thickest part (not touching bone) registers 140°F. Let ham rest 15 minutes before slicing. Serves 12.
By the Way: It’s just the glaze that’s coffee flavored, so you may want to test it to see if you like it before you slather it all over your ham. If you do like it, try it on a pork roast too.