Many Bundt cakes are heavy and buttery, but this one is surprisingly light and incredibly moist under its silky chocolate glaze. Strong-brewed coffee in the batter intensifies the
chocolate flavor while cutting the sweetness.
How to Make It
Preheat the oven to 350°. Spray a 12-cup Bundt pan with vegetable oil spray. In a small saucepan, melt 2 ounces of the chopped chocolate over low heat, stirring constantly. Scrape the chocolate into a medium bowl and let cool slightly. Whisk in the oil and sugar until smooth, then whisk in the egg.
In a small bowl, whisk the flour, cocoa powder, baking soda and salt. Add half of the dry ingredients to the chocolate mixture along with 1/2 cup of the coffee and 1/2 cup of the buttermilk; whisk until smooth. Add the remaining dry ingredients, coffee and buttermilk and whisk until smooth.
Pour the batter into the prepared pan and bake in the lower third of the oven for about 45 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs attached. Let the cake cool on a rack for 10 minutes, then turn it out and let cool completely.
In a small saucepan, bring the cream to a boil. In a heatproof bowl, combine the remaining 3 ounces of chopped chocolate with the corn syrup and butter. Pour the hot cream over the chocolate and let stand until melted, about 5 minutes. Whisk until smooth. Let the ganache glaze cool until thick but still pourable, about 5 minutes.
Pour the ganache over the cooled cake.Let the cake stand until the glaze is set, at least 30 minutes, before serving.
Coffee and prime rib seem like unlikely partners, but Ryan Farr's recipe reveals they both have an earthy quality that makes them a natural match. Just be sure to scrape off any excess coffee rub from the meat before serving.
How to Make It
In a bowl, thoroughly blend the coffee with the salt, pepper and vanilla bean seeds. Set the rib roast in a roasting pan and rub it all over with the coffee mixture, concentrating most of the rub on the fatty part of the meat. Turn the roast bone side down and let stand at room temperature for 30 minutes.
Preheat the oven to 450°. Roast the meat for 15 minutes. Reduce the oven temperature to 325° and roast for about 2 1/2 hours longer, until an instant-read thermometer inserted in the thickest part of the meat registers 125° for medium-rare.
Transfer the roast to a carving board and let rest for 20 minutes. Scrape off any excess coffee rub. Carve the meat in 1/2-inch-thick slices and serve.
The coffee-rubbed roast can be refrigerated overnight. Bring to room temperature before roasting.
This luscious roast gets a distinctive note from freshly ground coffee, which can be similar to the character that highly toasted oak barrels give to red wines like Australian Shiraz, particularly from warm regions such as the Barossa Valle
Rachael Graville creasted this licoricey, Asian-inflected jerky after drinking a Manhattan Special Soda, a fizzy, coffee flavored drink created in 1895.
How to Make It
Step 1 Dry the Meat:
In a saucepan, boil the coffee, Coca-Cola and star anise until reduced by half, 10 minutes; pour into a large bowl and let cool to room temperature, stirring often. Add the soy sauce, fish sauce, lime juice and sambal oelek and stir well.
Step 2 Dry the Meat:
Cut the meat into 1/4-inch-thick slices, either with or against the grain.
Step 3 Dry the Meat:
Add the beef to the marinade, a few slices at a time, stirring well to coat each slice with the marinade. Cover and refrigerate for 6 to 8 hours.
Step 4 Dry the Meat:
Preheat the oven to 200°. Set a large wire rack on each of 3 large rimmed baking sheets. Remove the beef from the marinade and pat dry with paper towels. Arrange the beef on the racks, leaving 1/4 inch between slices. Bake for about 4 hours, until the jerky is firm and almost completely dry, but still chewy. Let cool completely on the racks before serving.
The dried-beef jerky can be refrigerated in an airtight container for up to 6 weeks
Every morning in Nha Trang, Marcia Kiesel topped yogurt with these bananas steeped in warm, bittersweet coffee syrup; they're also delicious over vanilla ice cream for dessert. Make sure the bananas you choose for this recipe are ripe but still firm, so they don't get mushy.
How to Make It
In a medium saucepan, combine the water with the whole espresso beans and bring to a boil. Simmer the beans over low heat for 20 minutes. Add the sugar, strips of lemon zest and pieces of cinnamon stick and simmer over moderate heat for 5 minutes or until syrupy.
Meanwhile, peel the bananas and slice them 1/2 inch thick on the diagonal. In a large, shallow dish, toss the bananas with the lemon juice.
Pour the coffee bean syrup over the bananas and let stand until cooled to room temperature, then refrigerate until thoroughly chilled, about 2 hours. Spoon the bananas and coffee bean syrup over the yogurt and serve.
The coffee bean syrup can be prepared one day ahead; let cool then refrigerate overnight. Gently reheat the syrup before pouring it over the bananas.
If you have a grill with a lid and a bag of hickory chips you can smoke a turkey. Braising the bird first in a mix of coffee, apple cider vinegar and cane syrup or brown sugar results in marvelously complex flavors—sweet, bitter and herbaceous.
In a large saucepan, bring 1 gallon of the water to a boil; keep warm. In a large stockpot, combine the cider vinegar, coffee, onion, thyme, salt and peppercorns with 1 3/4 cups of the brown sugar and the remaining gallon of water. Bring to a boil.
Holding the turkey by the legs, carefully ease the bird into the hot brine, neck end down. Add enough of the hot water to the stockpot to cover the turkey and bring to a simmer. Simmer for 1 1/2 hours.
Carefully remove the turkey from the stockpot. Strain 2 cups of the braising liquid into a heatproof bowl and stir in the remaining 1/4 cup of brown sugar. Discard the remaining braising liquid.
Meanwhile, light a charcoal grill or preheat a gas grill. A few minutes before the turkey has finished simmering, add 2 cups of the hickory chips to the coals. When the chips start smoking, brush the turkey breast with oil. Set the turkey, breast side down, on the grill. Cover and smoke over a low fire or flame for 15 minutes. Baste the turkey with the reserved braising liquid; turn it breast side up and baste again. Cover the grill and continue smoking the turkey for about 40 minutes longer, basting occasionally with the braising liquid and adding more coals or hickory chips to the grill as necessary. The turkey is done when an instant-read thermometer inserted in the inner thigh registers 165°. Transfer the turkey to a cutting board and let rest 20 minutes before carving,
The winning Italian combination of chocolate, mascarpone and coffee in tiramisù inspired this silky tart from French-born François Payard of Manhattan's Payard Patisserie & Bistro. An Italian pastry chef taught Payard that mascarpone can be whipped like cream. Another revelation: "The Italians use mascarpone the way the French use butter." Here, Payard pays homage to Italian ingredients, but with his ever-present French technique.
Extra-virgin olive oil
4. Brush the grill grate clean. Cook the steaks directly over the flame, with the lid closed as much as possible, flipping the steaks halfway through cooking, until well browned, about 3 minutes per side for medium-rare. Transfer the steaks to a carving board and let rest for at least 5 minutes. With the knife held on a slight diagonal, carve the steaks across the grain. Transfer the slices and juices to a platter and serve hot.
2/3 cup (160ml) cajeta or dulce de leche, plus additional for serving, if desired
6 ounces (170g) chopped chocolate, or handmade chocolate chips
1. In a medium saucepan, warm the milk or half-and-half with 1 cup (250ml) of the heavy cream, 1/2 cup (100g) of the sugar, ground coffee, and salt. Once the mixture is warm, remove from heat, cover, and let steep for 15 minutes.
2. In a bowl, whisk together the egg yolks with the remaining 1/4 cup (50g) of the sugar.
3. Make an ice bath in a large bowl and set a medium-size bowl in the ice. Set a mesh strainer over the top and pour the remaining 1 cup (250ml) cream into the bowl.
4. Gradually add the warm coffee-infused milk into the egg yolks, while whisking constantly. Scrape the mixture back into the saucepan and cook over medium heat, stirring constantly with a flexible spatula (or similar utensil), until the mixture thickens and coats the back of the spatula. Immediately pour the custard through the strainer, into the cream, pressing gently to make sure as much of the coffee-flavored custard passes through the strainer as possible.
5. Stir the ice cream custard over the ice bath until cool, then refrigerate the ice cream mixture until thoroughly chilled, at least 4 hours, but preferably overnight.
6. Churn the ice cream in your ice cream maker according to the manufacturer's instructions. (You can strain the custard right before freezing if you want to get rid of any coffee grinds that may remain, for appearance and texture, although they are edible.) While it's churning, drizzle some of the cajeta into a freezer container and sprinkle with some of the chocolate chips. Place the container in the freezer.
7. When the ice cream is ready, spread the ice cream in batches in the container, layering cajeta and chocolate chips between the ice cream as you remove it from the machine. Avoid swirling or stirring the ice cream, to keep the layer of cajeta as distinct as possible.
Ingredients to make 4 servings
Make this Swedish Meatball Mac and Cheese recipe, with flavorful Swedish meatballs, authentic gravy, and lots of gooey cheese, in 30 minutes for a quick and easy family dinner recipe! .
1/2 cup fresh chopped parsley divided