Cooking with Coffee

Double-Chocolate Bundt Cake with Ganache Glaze

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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.  


Ingredients

  • Vegetable oil spray               
  • 5 ounces bittersweet chocolate, chopped               
  • 3/4 cup canola oil               
  • 1 cup sugar               
  • 1 large egg               
  • 2 cups all-purpose flour               
  • 1/2 cup Dutch-process cocoa powder               
  • 1 tablespoon baking soda               
  • 3/4 teaspoon salt               
  • 1 cup strong-brewed coffee               
  • 1 cup buttermilk               
  • 1/3 cup heavy cream               
  • 1/2 tablespoon corn syrup               
  • 1/2 tablespoon unsalted butter 

How to Make It                 

Step 1     

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.

Step 2     

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.

Step 3     

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.

Step 4     

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.

Step 5     

Pour the ganache over the cooled cake.Let the cake stand until the glaze is set, at least 30 minutes, before serving.

Three Ingredient Prime Rib Roast

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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.


Ingredients

  • 1/3 cup finely ground coffee               
  • 2 tablespoons kosher salt               
  • 1 tablespoon freshly ground black pepper               
  • 1/4 vanilla bean, split and seeds scraped               
  • One 12-pound, bone-in prime rib roast (5 bones).  

How to Make It                 

Step 1     

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.

Step 2     

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.

Step 3     

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.


Make Ahead                       

The coffee-rubbed roast can be refrigerated overnight. Bring to room temperature before roasting.   


Suggested Pairing                       

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

Sweet and Spicy Jerky

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Rachael Graville creasted this licoricey, Asian-inflected jerky after drinking a Manhattan Special Soda, a fizzy, coffee flavored drink created in 1895.


Ingredients

  • 1 1/2 cups brewed strong coffee               
  • 1 1/2 cups Coca-Cola               
  • 2 whole star anise pods               
  • 2 cups soy sauce               
  • 1/2 cup Asian fish sauce               
  • 1/2 cup fresh lime juice               
  • 1/4 cup sambal oelek               
  • 2 pounds trimmed beef top round or bottom round, about 1 1/2 inches thick 


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.


Make Ahead                       

The dried-beef jerky can be refrigerated in an airtight container for up to 6 weeks

Bananas in Coffee Bean Syrup

Every morning in Nha Trang, Marcia Kiesel topped yogurt with these bananas steeped in warm, bittersw

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.


Ingredients

  • 2 cups water               
  • 1/2 cup whole espresso beans               
  • 1/2 cup sugar               
  • Two 3-inch strips of lemon zest               
  • One 3-inch cinnamon stick, broken into pieces               
  • 8 firm, medium bananas               
  • 1 tablespoon fresh lemon juice               
  • Plain whole-milk yogurt, for serving


How to Make It


Step 1     

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.


Step 2     

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.


Step 3     

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.


                          Make Ahead                       

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.

Slow-Smoked Turkey with Cane Syrup-Coffee Glaze

If you have a grill with a lid and a bag of hickory chips you can smoke a turkey. Braising the bird

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.


Ingredients 

  • 2 gallons water               
  • 1 cup apple cider vinegar               
  • 1/2 cup ground coffee, preferably chicory coffee               
  • 1 large onion, halved               
  • 12 large thyme sprigs, tied together               
  • 1/4 cup kosher salt               
  • 1 tablespoon black peppercorns               
  • 2 cups light brown sugar or 3 cups cane syrup (see Note)               
  • One 11-pound turkey               
  • About 3 cups hickory chips               
  • Vegetable oil, for brushing 


Step 1     

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.


Step 2     

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.


Step 3     

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.


Step 4     

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,  

Bittersweet Chocolate Tart with Coffee Mascarpone Cream

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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.


Ingredients


Tart Shell

  • 1 1/3 cups all-purpose flour               
  • 3/4 cup confectioners' sugar               
  • Pinch of salt               
  • 7 tablespoons unsalted butter, softened               
  • 1 large egg yolk 


Filling

  • 3/4 cup heavy cream               
  • 1/2 cup whole milk               
  • 1/2 pound bittersweet chocolate, chopped               
  • 1 large egg, beaten 


Topping

  • 1 1/4 teaspoons unflavored gelatin               
  • 2 tablespoons cold water               
  • 1 1/2 teaspoons pure coffee extract (see Note)               
  • 1 1/2 cups heavy cream               
  • 1/4 cup plus 2 tablespoons mascarpone cheese               
  • 1/4 cup sugar               
  • 1 tablespoon unsweetened cocoa powder