Coffee Recipes

Mud Pie

1/2 pound butter, melted
3 cups Oreo cookie crumbs
1 gallon Coffee Ice Cream 2 cups chocolate fudge sauce
Whipped cream
Chocolate sauce

Directions:

Melt butter. Grind cookie crumbs in a food processor. Add butter to crumbs to make more consistent. Press into a very large pie pan Freeze the crust for several hours. Pack ice cream into a mixing bowl the same diameter as the pie pan. Freeze the ice cream in the bowl for several hours. Remove ice cream place onto the cookie crust. Pour fudge sauce on top of the mud pie. Cover with plastic and freeze again. Cut into slices to serve. Top with whipped cream and chocolate sauce.

Coffee Angel Food Cake

Cake:

1     cup egg whites
1 1/4 teaspoons cream of tartar
1/2 teaspoon salt
1 1/2 cups sugar
2 to 3 teaspoons hot water
1 tablespoon instant coffee or espresso
1 1/8 cup sifted cake flour
1 teaspoon pure vanilla extract

Glaze:

1/2 cup espresso
6 ounces confectioners' sugar, sifted

Preheat the oven to 375 degrees F.

In a mixer whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds.

In a small bowl, stir together the hot water and instant coffee to make coffee extract.

Using a sieve sift the remaining 1/2 cup sugar with the pre-sifted cake flour 3 times, to aerate the mixture.

Fold the flour mixture into the egg whites in batches; then fold in the vanilla and dissolved coffee.

Spoon the batter into an ungreased 9 or 10-inch tube pan and smooth the top with a rubber spatula. Bake until light golden brown, about 30 to 35 minutes.

Cool by turning the cake upside down, propped on top of a bottle until it cools to room temperature. Run knife blade, around the cake to loosen, then knock the cake out onto a plate. The outside crumb of the cake will remain in the pan; exposing the white cake underneath.

Make the Glaze: Stir the ingredients together until smooth. Add more liquid if too thick or more sugar if too thin. Pour glaze over the top of the cake, letting it drip down naturally. Let glaze set until hard, at least 30 minutes before serving. Serve with vanilla frozen yogurt, so you have a cappuccino in your mouth.

Coffee Pork Loin

The Loin:

1 cup warm water, plus 1 cup cold water
1 cup cider vinegar
1/2 cup sugar
2 tablespoons salt
1 (3-pound) pork loin
1/4 cup ground coffee beans
3 tablespoons dark brown sugar
2 tablespoons whole peppercorns
3 whole star anise
1 (1/2-inch) piece cinnamon stick broken into small pieces
3 tablespoons unsalted butter
3 tablespoons canola or vegetable oil

The sauce:

1/2 pound bacon, diced
2 cups demi-glace or 1 package demi-glace mix dissolved in 1 cup water
1 cup red wine
1 cup pineapple juice, from canned pineapple tidbits
1/2 cup pineapple tidbits
1 cup cola

Preheat your oven to 350 degrees F.

The Pork Loin:

Combine 1 cup of warm water with the vinegar, sugar and salt in a medium bowl, whisking until the sugar and salt are dissolved. Transfer to a large resealable gallon-sized plastic bag. Add 1 cup of cold water and the pork loin, seal, and refrigerate overnight.

Pulse the coffee, brown sugar, peppercorns, star anise and cinnamon stick in a coffee or spice grinder until they become a fine powder. Remove the pork loin from the brine and pat dry with paper towels. Rub with the spice mix, transfer the pork to a baking sheet and set it aside at room temperature.

In a large skillet melt the butter with the oil over medium-high heat. Add the pork loin and brown for 5 minutes, turning to brown all sides. Transfer the pork to a baking sheet and roast until the temperature reads 160 degrees F on an instant-read thermometer, about 1 hour. Remove the roast from the oven, cover loosely with aluminum foil, and let it rest for 10 minutes before slicing.

For the sauce:

In a medium saucepan over medium heat, cook the diced bacon until crispy. Remove any excess fat from the pan and add the demi-glace, red wine, cola, pineapple juice and pineapple tidbits. Bring back to a simmer over medium-high heat for 10 minutes, until the sauce has reduced by half. Slice the pork loin and serve with the sauce on the side.