Thai Iced Coffee

Thai iced coffee is very simple to make.

Ingredients:

• 1/3 cup whole gourmet coffee beans, dark roast or ¼ cup ground dark roast gourmet coffee
• 2 cups of water
• 3 cardamom pods (this adds the unique Thai flavor)
• 1 tablespoon of sugar or maple syrup.
• Ice cubes
• ¼ cup of half-and-half or evaporated milk.

Preparation:

In your coffee bean grinder, grind the cardamom pods with coffee beans or if you are using ground coffee just mix them together. Now brew this mixture with 2 cups of water. Add sugar or maple syrup and let it cool.

Pour this into two glasses filled to the top with ice. Add half-and-half or evaporated milk. Makes 2 servings.

Coffee & Macadamia Cake

Ingredients:

• 4 oz. butter
• 8 oz. bitter chocolate (70% cocoa)
• 4 whole eggs
• 2 egg yolks
• 4 oz. brown sugar
• 2 oz. flour
• 2 tsp. cinnamon
• 2 oz. chopped  Unsalted Macadamia  Nuts
• Chocolate covered coffee beans
• 1 oz. coffee liqueur or Cognac

Coffee syrup:

• 1 ¼ cup brewed Dark Roast Coffee
• 4 oz. sugar

Preparation:

In a double boiler pan (hot water bath), melt chocolate. Add butter and a tablespoon of dark roast coffee. Mix well and let cool.

On a mixer, add eggs and egg yolks. Set in fast speed and gradually add sugar, then flour and cinnamon. Set aside

Add the macadamia bits to the chocolate mixture. Slowly incorporate the egg mixture to this chocolate mixture as well.

Grease and add flour to the bottom of a round cooking pan. Bake 30 to 35 min. at 275º F.

For the coffee syrup: mix the dark coffee, sugar and cinnamon in a small pot. Once the mixture is slightly liquid, remove the cinnamon stick and separate in two halves. Leave one half in the heat, add coffee liqueur or Cognac and mix until it caramelizes.

Pick the baked biscotti with a toothpick and pour in the liquid coffee syrup so that it can penetrate the cake.

Bathe the cake with the caramelized mixture and let it cool. Decorate with chocolate covered coffee beans and serve.

Makes 6-10 servings depending on the size of each portion.

Tiramitsu

Ingredients:

• 6 egg yolks
• 3/4 cup white sugar
• 2/3 cup milk
• 1 1/4 cups heavy cream
• 1/2 teaspoon vanilla extract
• 1 pound mascarpone cheese
• 1/4 cup strong brewed coffee, room temperature
• 2 tablespoons rum
• 2 (3 ounce) packages ladyfinger cookies
• 1 tablespoon unsweetened cocoa powder

Instructions:

In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.

In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.

In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.

Arrange half of soaked ladyfingers in bottom of a 7×11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.

Coffee Glazed Chicken with Sauteed Apples

Coffee provides the robust flavour and deep-brown colour in this unusually 
delicious entree. Buy chicken breasts already boned and skinned, 
so that the entire dish can be made in 15 minutes flat.

Ingredients:

• 4 tablespoons unsalted butter
• 4 large chicken breast
• 4 teaspoons lightly packed brown sugar
• 2 tablespoons coffee liqueur
• 1/4 cup brewed dark roast coffee
• 1/4 cup apple cider or orange juice
• 1 large Granny Smith apple, peeled, cored, and cut into 1/4 inch wedges
salt and freshly ground pepper to taste

1. Melt 3 tablespoons of the butter in a heavy large skillet over 
medium-high heat. Without crowding, brown the chicken in the butter, 
turning once. Sprinkle 1 teaspoon brown sugar over each breast 
half and turn once more. Continue cooking until the sugar 
melts, about one minute.

2. Remove the chicken to a warm plate and cover loosely with foil 
to keep it warm. Over medium-high heat, deglaze the pan with the 
coffee liqueur, scraping up any browned bits on the bottom. 
Whisk in the coffee and apple cider or orange juice and reduce 
until slightly thickened, about 3 minutes.

3. In a separate pan, melt the remaining tablespoon of butter over 
medium-high heat. Add the apple wedges and saute, turning as needed, 
until golden on both sides.

4. Return the chicken breasts to the original pan, cover partially, 
and simmer until the chicken is finished cooking. It should be springy 
to the touch. Turn the chicken at least once in the coffee glaze. 
Taste, and adjust the seasoning with salt and pepper.

5. To serve, place a breast half on each plate and top with sauteed 
apple wedges. Spoon any remaining glaze over the apples 
and serve immediately.

Makes 4 servings.

Coffee Leg of Lamb

Ingredients

• 4-5 lb. lamb for roasting
• 2 cloves garlic
• ½ tsp salt (I use ¼ tsp instead)
• ¼ tsp pepper
• 1 ¼ cups very strong coffee
• 2 tbsp flour
• 1/3 cup water
• 1/3 cup light cream
• 2 tbsp red currant jelly

Instructions:

Remove fat from roast. Cut slits in meat and add slivers of garlic.
Add salt and pepper.
Put in a roasting pan. Cook at 325F for one hour.
Baste with coffee. Finish cooking. Baste often.
Remove the meat from pan.
Make a paste of the leftover coffee, flour, and water.
Stir in the cream and jelly.
Heat and stir at intervals until thickened. Serve as gravy.

This recipe is suitable year round, as the dish can easily be done 
on the barbeque and the gravy cooked on the burner of the BBQ.

Coffee Martini

Note: Try various coffee liqueurs, as well as flavored vodkas, to vary this drink.

Ingredients:

• ice
• 1 1/2 ounces
• coffee liqueur (such as Kahlua or Tia Maria)
• 1 1/2 ounces vodka
• 1 whole coffee bean

Instructions:

Fill a martini shaker with ice. Pour in the coffee liqueur and vodka and shake.

Strain into a chilled martini glass and garnish with a coffee bean.