Cooking With Coffee

Cooking With Coffee

There’s nothing like the smell of freshly brewed morning coffee whether it’s perked, dripped or pressed, it’s the most favorite part of my day. Coffee is my morning ritual, but coffee is not just for mornings. If you have a bit of extra brewed coffee or grounds lying around then you can “perk” up the flavor of pretty much anything. The earthy flavor works in everything from meat marinades, sweet syrups, and many savory and sweet recipes using coffee as an ingredient, from tangy sauces for a tender filet mignon to a few teaspoons flavoring your favorite cakes or cookies. When added to a chocolate cake or a cookie, coffee brings out the flavor especially in chocolate. When the recipe calls for water just use what’s leftover in the pot. In many recipes you can just add a teaspoon of instant coffee or even espresso powder.

Add flavor fast to a roast by using that leftover coffee in your marinade, which also helps tenderize the meat. You can also use it to the braising liquid for beef short ribs. As the liquid cooks down, the coffee caramelized adds a delicious bittersweet dimension to the dish. I also like to stir a bit of coffee into barbecue sauce for grilled chicken or add some to homemade chili to round out the flavor.

Add coffee grounds to your spice shelf! The combination of ground coffee, kosher salt, and paprika will add flavor to your dishes. Use it to make a crusted pork or brisket dish. Rub the coffee ground spice combination to burgers before grilling them.

I like using instant espresso powder in my desserts. Unlike coffee grounds, espresso powder dissolves completely in hot water, eliminating grittiness that you may not want in most baked goods. Keep in mind that it packs a powerful punch, so a little goes a long way. Add a small amount to brownies or cakes. Freeze it with sugar for an easy granita or reduce it with sugar and cream to create a rich glaze.

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved

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