And the winners are…
Our voters have spoken and we can now announce the winners of the Everything Tastes Better with Coffee Recipe Contest. Winners will receive their prizes–$250 and a beautiful coffee plant, in addition to the prizes they won for making it into the finalist category.
To everyone who voted, we thank you, and we hope that many of you will try out this yummy recipes made with our favorite ingredient.
Congratulations to Roxanne, Pat, Amber and Mary!
Calypso Cashew Clusters
|Ingredients||1 tablespoon instant coffee crystals
1/4 teaspoon ground allspice
1/4 teaspoon crushed red pepper
2 tablespoons vegetable oil
2 tablespoons sugar
1 tablespoon molasses
2 cups chopped roasted salted cashew nuts
|Directions||Place the coffee crystals, allspice, pepper, oil, sugar and molasses in a large nonstick skillet.
Cook over medium high heat, stirring till the sugar dissolves. Add the nuts and cook, stirring constantly for 3 minutes.
Spread on a lightly oiled, foil lined baking sheet.
When cool, break into clusters.
Serves 6-8 as an appetizer.
|Essay||In this recipe the spice and cocoa together with the coffee crystals, enhance the allspice and molasses components of this appetizer as well as giving these nut clusters an overall complexity and richness of flavor.|
Coffee Marinated London Broil
|Ingredients||3-4 lb Top Round London Broil
1/2 cup strong brewed coffee
1/4 cup olive oil
2 tablespoons chopped fresh basil
2 tablespoons soy sauce
3 tablespoons balsamic vinegar
3 cloves crushed garlic
salt and pepper to taste
Poke a few holes on each side of meat before placing London broil in large freezer bag. Add remaining ingredients and seal the bag. Carefully rotate the bag a few times to insure the marinade covers all the meat.
|Essay||Coffee adds a deep richness to so many foods. I use it in chili and I love to use it in ice creams and cakes. I discovered coffee works in marinades when I accidentally poured my half cup of coffee into the marinade I was making. It turned out so well I do it all the time now. It gave the meat a fuller flavor that everyone found very enjoyable.|
Triple Chocolate Espresso Cheesecake Swirl Brownie Bites
|Ingredients||1/3 cup unsweetened cocoa
1/2 cup of boiling water
1/2 cup fresh brewed espresso
1 ounce unsweetened chocolate – finely chopped
4 tablespoons melted unsalted butter
1/2 cup plus 2 tablespoons vegetable oil
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
2 cups sugar
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon table salt
6 ounces semi-sweet chocolate chips
8 ounces of cream cheese, softened
1 large egg yolk
5 tablespoons sugar
1/2 teaspoon vanilla extract
|Directions||Grease a 13"x9" baking pan.
Mix together the cocoa, boiling water and espresso. Whisk until uniform.
Whisk in the chopped chocolate and continue whisking until it’s melted. Add the melted butter and oil and continue to whisk.
Add the eggs, yolks and vanilla and continue to whisk until smooth. Continue whisking while you add the sugar.
Fold in the flour,baking powder and salt and then the chocolate chips.
Pour into your prepared baking dish.
Blend all the cheese cake ingredients until completely uniform.
Add dollops of the cheese cake mixture on top of the brownie batter in the baking dish. Use a knife to swirl the mixture through the brownie batter.
Bake at 350 for 30 – 35 minutes.
When using a toothpick, they’re done when the toothpick comes out mostly clean with a few moist crumbs.
Allow brownies to cool for 45 minutes before attempting to cut (avoiding this step will lead to rips, smears and an unattractive brownie!)
Cut, Serve, Enjoy!
|Essay||The coffee and chocolate marry in perfect harmony for a dessert with a little pick me up.|
|Ingredients||6 ounces semisweet chocolate, chopped roughly
1/2 cup granulated sugar
1 teaspoon grated fresh orange rind
1/3 cup freshly squeezed orange juice
1/2 teaspoon ground cinnamon
1 cup whipping cream, whipped
15 cups strong brewed coffee
|Directions||Combine chocolate, sugar, orange rind, orange juice and cinnamon in a heavy saucepan.
Cook over low heat until smooth – stirring constantly. Remove from heat and allow to cool to lukewarm.
Fold in whipped cream. This can be covered and refrigerated for up to one week.
To serve, brew desired amount of strong coffee.
Spoon 2 tablespoons of chocolate mixture into each cup for every 6 ounces of brewed coffee and stir to blend.
Top with additional whipped cream and garnish with an orange peel curl if desired.
Makes 15 8-ounce cups of coffee.
|Essay||All those expensive coffee houses stole my secret that chocolate and coffee are fabulous together! The flavors enhance each other and create the best version of both. Rather than pay those high prices, I keep this recipe on hand for an after-dinner treat or just an afternoon delight.|