Cooking With Coffee. Use Coffee Grounds As A Spice In Your Cooking

Coffee is hot, in more ways than one. Every day, millions of people pick up their lattes or cappuccinos as they rush between tasks or when they need a moment to relax.  However, have you ever paused to wonder "What's in my latte?" or "What exactly is espresso?"

Ordering an espresso beverage should be fun, not intimidating. And you shouldn't need a degree in coffee studies.

So what is espresso?


The term espresso was first coined in Milan, Italy in the early 20th century and literally translates to "quick" in Italian. While many of us think that espresso is a bean, it's not. An espresso "shot" is pulled by forcing hot water through finely ground coffee beans in an espresso machine.

In a recent survey sponsored by Starbucks Coffee Company, only a third of Americans are aware of all beverages that contain espresso. Although many coffee house enthusiasts don't know espresso is a flavor that they already enjoy, it has become the core of limitless beverages around the world. The popular coffee house Starbucks relies on the consistently dense, caramel-like sweetness and smooth finish that the Espresso Roast brings to keep the intense coffee flavor lingering once you take your first sip.

To help make ordering espresso simple, Dave Olsen, the creator of Starbucks Espresso Roast offers tips to ensure you know "what you drink:"

* Know the Beverages.
The menu board can be vast at most coffeehouses, so keep these essential espresso beverages in mind as you order: caffè latte, caffè americano, caffè mocha, macchiato and cappuccino.

* Hot or Cold.
Espresso doesn't always have to be enjoyed warm. Perfect for the hot summer months, any espresso beverage can be ordered "iced" (or served over ice as most coffeehouses refer to their cold beverages).

* Add Flavor or Substitute.
Not all beverages match everyone's tastes. If you want a little more flavor in your beverage, simply ask your barista to add a "pump" of flavored syrup (think caramel, vanilla or hazelnut) or top it off with a little spice, such as nutmeg or cinnamon. Vanilla is the most popular item that espresso drinkers report typically adding when they drink espresso, according to the 2008 Starbucks survey. You can also substitute 2 percent milk for nonfat or even soy.

* Wet or Dry Cappuccino.
For the cappuccino fan who likes a little more milk or a little more foam, you can ask for a "wet" cappuccino (more milk than foam) or a "dry" cappuccino (more foam than milk).

* With Room, Please.
Eight in 10 Americans who drink espresso report that they typically add items to their espresso. If you like to add your own milk or sweetener from the coffee station bar but find your beverage filled to brim, ask for "with room" and your barista will gladly leave enough space in the cup for added extras.

* Ask a Barista.
Still undecided about a beverage? Don't be afraid to ask a barista for recommendations or suggestions. They will be more than happy to match your taste preferences with the perfect beverage.

Courtesy of ARAcontent

What's in your beverage? Here are descriptions of some popular espresso beverages:

* Caffe Latte - Espresso and steamed milk, lightly topped with foam.
* Caffe Americano - Espresso and hot water.
* Caffe Mocha - Espresso and steamed milk with a touch of chocolate.
* Macchiato - Milk and foam, topped with espresso.
* Cappuccino - Espresso and a small amount of steamed milk, plus a deep layer of foam.

Ingredients:

* 3/4 cup heavy whipping cream
* 8 ounces good quality, chopped semi-sweet chocolate
* 2 tablespoons finely ground coffee beans (I used Sumatran, but you can select based on your personal preferences)
* 2 tablespoons unsalted butter
* 2 tablespoons Kahlua
* 1.5 cups finely chopped pecans, walnuts or other nuts, or 1/2 cup unsweetened dark cocoa powder or confectioners sugar

Preparation:

1. In a double broiler, bring the cream to a simmer.
2. Slowly add the chopped chocolate a few pieces at a time, whisking constantly until the mixture is thick and smooth.
3. Whisk in the coffee.
4. Whisk in the butter until it is fully melted.
5. Slowly whisk in the Kahlua. Add it very slowly if it is chilled. (This will prevent it from hardening the chocolate and harming the final product's texture.)
6. Remove the mixture from heat and pour it into a shallow baking dish.
7. Place the baking dish in the fridge overnight or in the freezer until the chocolate has hardened (roughly a few hours).
8. Once the chocolate has hardened, spread the chopped nuts or other toppings across a large, flat surface (such as a cutting board).
9. Remove the chocolate from the fridge/freezer.
10. Scoop a bite-sized piece of chocolate from the baking dish, roll it into a ball with your hands and roll it in the toppings. Set it aside on parchment paper or a baking sheet.
11. Repeat until you have used all of the chocolate.
12. Cover and refrigerate the truffles until they are firm.

Makes about 20 to 25 truffles. Serve cold or at room temperature. When stored in a sealed container, the truffles keep about two weeks in the fridge or two months in the freezer... assuming you can keep yourself from eating them all first!

Ingredients:

2/3 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
3 tablespoons finely ground coffee beans
3 egg yolks, lightly beaten
2 tablespoons butter or margarine
2 teaspoons vanilla extract
1 chocolate crumb crust (8 or 9 inches)

TOPPING:

1 teaspoon finley ground coffee beans
1 cup whipping cream
2 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
1 Heath candy bar (1.4 ounces), crushed*

Directions:

In the top of a double boiler, combine the sugar, flour and salt; gradually stir in milk until smooth. Cook and stir over boiling water until thickened, about 10 minutes. Stir in coffee granules. Gradually stir a small amount into egg yolks; return all to pan. Cook and stir for 3 minutes. Remove from the heat; add butter and vanilla. Cool for 30 minutes. Pour into crust; chill. In a mixing bowl, dissolve coffee granules in a small amount of cream. Add sugar, vanilla and remaining cream. Whip until stiff peaks form. Spread over filling; sprinkle with crushed candy bar. Chill.
Yield: 6-8 servings.

Ingredients:

1/2 cup butter
1 cup sugar
3 egg, separated
1/2 cup all-purpose flour
2 teaspoons baking powder
2 cups fine graham cracker crumbs
1 cup cold strong coffee
1 teaspoon vanilla extract
3/4 cup chopped nuts

FILLING:

1 package (3.4 ounces) instant vanilla pudding mix
1-1/4 cups whole milk
1 teaspoon instant coffee granules
1/2 cup heavy whipping cream, whipped

Directions:

In a large mixing, bowl, cream butter and sugar. Add egg yolks; beat until light. Sift together flour and baking powder; add crumbs.
Add alternately with coffee to creamed mixture, beating well until smooth. Stir in vanilla and nuts. In another bowl, beat egg whites until stiff; fold into batter. Pour into two 8-in. round waxed paper-lined baking pans. Bake at 350° for 30-35 minutes. Cool completely. For filling, prepared pudding with milk and coffee; chill. Fold in cream. Split each cake layer and spread with filling. Yield: 12 servings.

The secret is whole eggs. This includes the shells which gives coffee that rich flavor. It makes getting up in the morning in the outdoors a pleasure. With the pure, fresh water of the mountain stream, coffee reaches its height.

1 - cup ground coffee
2 - eggs
1-1/2 - cups cold water
12 - cups freshly boiled water
1/4 - teaspoon salt

1. Wash eggs, break shells, and beat slightly.
2. Put 1-cup cold water and eggs in large coffeepot and mix.
3. Add salt and coffee grounds.
4. Pour boiling water into pot onto coffee grounds and stir.
5. Cover pot and stuff the spout.
6. Put over fire or on store, over direct heat.
7. When the coffee comes to a boil, let simmer 3-minutes.
8. Pour in 1/2-cup cold water to settle grounds. Let stand 1-minute, and serve.

Sauce:

2/3 cup whipping cream
1/2 cup whole espresso coffee beans
5 oz. imported white chocolate (such as Lindt), chopped
1/8 tsp. ground nutmeg

Brownies:

3/4 cup (1-1/2 sticks) unsalted butter
4-1/2 oz. unsweetened chocolate, chopped
1 tblsp. instant espresso powder or instant coffee powder
1/2 tsp. ground cinnamon
1-1/2 cups sugar
3 large eggs
3/4 cup all purpose flour
3 oz. bittersweet (not unsweetened) or semisweet chocolate,
coarsely chopped
1/2 cup chopped toasted hazelnuts
Bittersweet chocolate curls
Powdered sugar

For sauce:

Bring cream and espresso beans to simmer in heavy medium saucepan. Cover, remove from heat and let steep 30 minutes. Strain into heavy small saucepan. Add chocolate; stir over low heat until smooth. Add nutmeg. (Can be made 1 day ahead. Cover and chill. Before using, stir over low heat just until melted.)

For Brownies:

Position rack in lowest third of oven and preheat to 350°. Line 9-inch square baking pan with 2-inch-high sides with foil, overlapping sides. Butter and flour foil. Stir first 4 ingredients in heavy medium saucepan over low heat until smooth. Cool slightly. Whisk in 1 1/2 cups sugar and eggs. Stir in flour, then chopped bittersweet chocolate and nuts. Transfer to prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 30 minutes. Cool on rack.

Using foil sides as aid, lift brownie from pan. Fold down foil sides.
Place 1 brownie on each plate. Cover with chocolate curls. Spoon warm sauce around brownies. Sift sugar over.

Crust:

1/4 cup chocolate wafer crumbs
1/4 cup butter, melted
1 tablespoon granulated sugar
1/4 teaspoon cinnamon

Combine crumbs, butter, sugar and cinnamon in a small bowl. Press evenly over bottom of a buttered 9-inch spring form pan. Refrigerate.

Filling:

32 ounces cream cheese, softened
1 1/2 cups granulated sugar
4 large eggs
1 cup sour cream
1/4 cup coffee-flavored liqueur
1 teaspoon vanilla extract
1 cup whipping cream
1 cup semisweet chocolate chips, melted
1/2 teaspoon cinnamon
Sweetened whipped cream
Candy coffee beans

Beat cream cheese until smooth. Gradually beat in sugar; add eggs, one at a time, beating well. Stir in sour cream, liqueur, vanilla extract, whipping cream, chocolate and cinnamon. Blend well. Pour into crust-lined springform pan. Bake at 325 degrees F for 1 hour and 15 minutes. Do not open oven door. Turn oven off and leave cheesecake in another hour. Remove and cool slightly, then refrigerate.

To serve, remove cake from pan. Garnish with sweetened whipped cream rosettes; sprinkle lightly with cinnamon and top with candy coffee beans.

Semifreddo

2 1/2 cups whole milk
3 ounces very strong espresso
6 egg yolks
1 cup sugar
1 tablespoon vanilla extract
2 cups heavy cream
8 cups strong decaffeinated coffee, cooled
1/4 cup unsweetened cocoa powder

In a 3-quart saucepan bring the milk to a boil over medium-high heat. Remove from heat and add the espresso.
In a mixing bowl, beat the yolks until pale yellow. Gradually add the sugar and beat until light yellow ribbons form when the beaters are lifted. Stir in half of the hot milk, then stir in the remaining milk. Cook over low heat without boiling until the mixture coats the back of a spoon thickly and sets slightly, about 4 to 5 minutes. Stir in the vanilla and chill for 1/2 hour.

Whip 1 1/2 cups of the cream to stiff peaks and fold into the custard mixture. Transfer to an ice cream machine and freeze according to manufacturer's instructions. (The semifreddo can be made up to 2 weeks in advance).

Whip the remaining 1/2 cup cream to soft peaks. Place 1 scoop of semifreddo in each of eight tall glasses. Pour 1 cup of cooled coffee over each scoop, dollop with whipped cream, and dust with cocoa.

Makes 8 servings.

1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
1/2 tsp. nutmeg
3 eggs
1 envelope unflavored gelatin
1/2 cup cold strong coffee
2/3 cup sugar
pinch of salt
5 tbl. bourbon
4 tbl. coffee liqueur
1 cup heavy cream

Preheat oven to 350°F. To make crust, mix the crumbs, sugar, melted butter and nutmeg, and spoon into a 9-inch pie plate. Press the crumbs evenly over the bottom and against the side. Bake 5 minutes. Cool thoroughly.

To make the filling, separate the eggs and set aside. Sprinkle the gelatin over the coffee in a saucepan. Add 1/3 cup of the sugar, salt and the egg yolks. Stir thoroughly. Cook over low heat only until the gelatin is dissolved. Do not boil. Remove the mixture from the heat. Add the bourbon and the liqueur. Chill until it starts to thicken but do not let it jell. Beat egg whites until stiff, adding the remaining sugar gradually. Fold them into the gelatin mixture. Whip the cream and fold it into the mixture. Spoon this into the crust and chill for 5 hours. Garnish with more whipped cream if desired.

Bread Pudding

3 Cups Whole Milk
1 1/2 Cups Heavy Whipping Cream
3 Eggs
2 Egg Yolks
3/4 Cup Sugar
Dash Salt
1 Cup Crunchy Peanut Butter, Divided
1 Tablespoon Vanilla
12 Slices (1/2 inch) Day Old French Bread

Lightly butter 13 x 9-inch glass or ceramic baking dish. In medium saucepan, combine milk and cream. Cook over medium heat until bubbles just begin to appear around edges; remove from heat.

In a large bowl, whisk together eggs, 2 egg yolks, sugar and salt. Slowly add milk mixture, whisking constantly. Whisk in 1/2 cup of peanut butter and vanilla.

Spread remaining 1/2 cup peanut butter over one side of the bread slices; arrange in baking dish, peanut butter side up. Pour egg mixture over bread (slices will float). Cover and refrigerate 1 hour.

Heat oven to 350°. Place baking dish in large roasting pan or broiler pan; pour hot tap water into roasting pan almost halfway up sides of baking dish. Bake 45 to 55 minutes or until top is puffed and a knife inserted in center comes out almost clean. Let stand 30 minutes; serve warm.

Sauce

6 Tablespoons Unsalted Butter, Cut Up
1/2 Cup Light Brown Sugar, Packed
1/2 Cup Coffee Liquer or Very Strong Coffee
2 Egg Yolks, Beaten
Garnish with Chopped Peanuts

Melt butter in heavy small saucepan over low heat. Stir in brown sugar and liquer; cook 2 minutes or until brown sugar dissolves. Remove from heat; let stand 1 minute to cool slightly. Whisk in 2 beaten egg yolks. Return to low heat cooking 4 to 5 minutes or until mixture coats the back of spoon, stirring constantly. Serve warm sauce over pudding. Garnish.

For custard:

1/2 cup brewed espresso coffee
1/2 cup plus 2 tablespoons sugar
6 large eggs
4 large egg yolks
3 cups half and half
3 cups 1-inch cubes day-old brioche (about 1/3 pound)
1/3 cup sliced almonds

For caramel sauce:

1/2 cup sugar
1/4 cup water
3/4 cup heavy cream
2 tablespoons unsalted or sweet butter

Accompaniment: whipped cream flavored with cinnamon
Make custard: In a small saucepan, combine espresso and 2 tablespoons sugar and boil until reduced to about 1/4 cup. Cool syrup. In a large bowl, whisk together whole eggs, egg yolks, remaining 1/2 cup sugar, half and half and syrup.

Preheat oven to 350 degrees.

Spread bread cubes in a 9-inch square baking dish and sprinkle with almonds.
Pour custard over bread, making sure all bread cubes are thoroughly covered, and let stand 30 minutes.
Put baking dish in a large pan and add enough water to pan to reach halfway up side of dish.
Bake bread pudding in middle of oven for 55 minutes, or until golden brown and center is set.

Make caramel sauce: In a small heavy saucepan, combine sugar and water and bring to a boil, stirring until sugar is dissolved. Boil syrup, without stirring, but swirling pan occasionally, until caramel is deep golden.

Remove pan from heat and add cream slowly; mixture will bubble up.
Cook sauce over low heat, stirring until smooth. Add butter; stir until melted.
Serve bread pudding with warm caramel and cinnamon whipped cream.

Makes 6 generous servings.