Here's a brand new take on what we think of as 'punch.' This is a recipe for a crowd, but you can obviously scale it back to make fewer servings. Enjoy! And thank you to Jeannie for another great coffee recipe.
Coffee Punch
Ingredients:
2 quarts strong coffee
2 quarts milk
2 quarts vanilla ice cream
Mix the above ingredients in a punch bowl. Makes 50 servings.
Makes a great summer punch!
For those who like a stronger drink,
you can add coffee liquor to the punch.
Showing posts with label coffee. Show all posts
Showing posts with label coffee. Show all posts
Tuesday, September 18, 2007
Tuesday, June 19, 2007
Coffee Bean Fudge - an Even BETTER Coffee Fudge Recipe
Coffee Bean Fudge
Submitted by: Deb
Coffee Creations Comments: With coffee (you can use espresso powder instead of the instant coffee powder if you prefer), Bailey Irish Cream and whole coffee beans as a garnish on top - how could this possibly NOT be a coffee lover's dream come true?
Ingredients:
3 cups sugar
2 tablespoons instant coffee powder
1/8 teaspoon salt
1/2 cup light cream or Bailey's Irish Cream
2 tablespoons light corn syrup
1 cup milk
3 tablespoons butter
1/2 teaspoon rum extract (omit if using Irish Cream)
Whole coffee beans, optional
Directions:
Mix sugar, coffee powder, salt, ceam, corn syrup and milk in a saucepan. Bring to a boil, stirring constantly. Continue cooking without stirring to 234 degrees on a candy thermometer. Remove from heat. Add butter and rum extract, but do not stir. Cool to lukewarm. Beat until mixture begins to thicken and loses its gloss.
Spread in buttered 8" square pan While still warm, make in 1" squares and press a coffee bean into center of each square, if desired. When cold, cut into pieces.
This recipe for Coffee Bean Fudge serves/makes 2 dozen
Submitted by: Deb
Coffee Creations Comments: With coffee (you can use espresso powder instead of the instant coffee powder if you prefer), Bailey Irish Cream and whole coffee beans as a garnish on top - how could this possibly NOT be a coffee lover's dream come true?
Ingredients:
3 cups sugar
2 tablespoons instant coffee powder
1/8 teaspoon salt
1/2 cup light cream or Bailey's Irish Cream
2 tablespoons light corn syrup
1 cup milk
3 tablespoons butter
1/2 teaspoon rum extract (omit if using Irish Cream)
Whole coffee beans, optional
Directions:
Mix sugar, coffee powder, salt, ceam, corn syrup and milk in a saucepan. Bring to a boil, stirring constantly. Continue cooking without stirring to 234 degrees on a candy thermometer. Remove from heat. Add butter and rum extract, but do not stir. Cool to lukewarm. Beat until mixture begins to thicken and loses its gloss.
Spread in buttered 8" square pan While still warm, make in 1" squares and press a coffee bean into center of each square, if desired. When cold, cut into pieces.
This recipe for Coffee Bean Fudge serves/makes 2 dozen
Wednesday, May 09, 2007
Creative Coffee Recipes - Coffee Fudge
Here's an interesting Coffee Creation - a truly creative coffee recipe for Pure Coffee Fudge, that doesn't have a hint of chocolate in it. (Usually any bits of coffee found in fudges are used to improve and deepen the chocolate flavor.) Hope you'll give this one a try, and please post a comment about how this Coffee Fudge turns out for you. :) Big thanks to Dorina for sending in this unusual recipe.
Coffee Fudge (Makes 18)
half a cup black coffee
8 oz (225gms) butter
32 oz (900gms) sugar
one cup condensed milk
1 ¾ oz. (50gms) sultanas chopped *
Put all Ingredients except sultanas into a large saucepan and stir gently over low heat until sugar dissolves. Bring to the boil and stir occasionally, until a teaspoon of fudge dropped into a cup of cold water will form a soft ball.
Remove from heat and dip base of pan into cold water for a few minutes to cool contents, then beat with a wooden spoon until the mixture thickens but will just pour from the pan. Quickly mix in the sultanas and pour into a greased pan to a depth of 3 to 5cms. Allow to set and then cut into squares.
* When reading this recipe, I thought that many might not love the taste of raisins. If that's true in your case, try substituting another type of dried fruit, or else just substitute some chopped nuts.
Coffee Fudge (Makes 18)
half a cup black coffee
8 oz (225gms) butter
32 oz (900gms) sugar
one cup condensed milk
1 ¾ oz. (50gms) sultanas chopped *
Put all Ingredients except sultanas into a large saucepan and stir gently over low heat until sugar dissolves. Bring to the boil and stir occasionally, until a teaspoon of fudge dropped into a cup of cold water will form a soft ball.
Remove from heat and dip base of pan into cold water for a few minutes to cool contents, then beat with a wooden spoon until the mixture thickens but will just pour from the pan. Quickly mix in the sultanas and pour into a greased pan to a depth of 3 to 5cms. Allow to set and then cut into squares.
* When reading this recipe, I thought that many might not love the taste of raisins. If that's true in your case, try substituting another type of dried fruit, or else just substitute some chopped nuts.
Saturday, May 05, 2007
Coffee - How much ground coffee do I need to make a pot of coffee?
Just how much ground coffee do I need for x amount of coffee?
a. Whatever seems right to you.
b. It may change slightly from coffee to coffee and according to freshness.
c. What the Specialty Coffee Association of America (SCAA) has to say: A cup is defined as 6 ounces of water before brewing. This will produce 5.33 ounces of brewed coffee. Or 125 ml & 110 ml for Euro style coffee makersThe SCAA defines 10 grams or .36 oz per cup as the proper measure for brewed coffee if using the American standards. If using Euro standards the measure is 7 grams per 125 ml.To further confuse things I will add a few more measures:3.75 oz per 1/2 gallon55 grams per liter2.25 gallons per 1 lb.If you want to know more check the SCAA's web page at www.scaa.com.
d. According to "The Coffee Lover's Companion" by Diana Rosen, the standard is 2 tbs. per 6 oz of water. This to me seems very high but I have never tried it.
e. My personal taste is 1 "standard measure" per cup of coffee. A standard measure is approximately 1 tbs. this is a plus or minus equation depending on the coffee I am using, the degree of roast (darker = more coffee due to weight loss to keep the same weight per ounce) and the coffeepot I am brewing in. I believe this should be approximately in line with the SCAA's advice.
From the University of Waterloo (Ontario, Canada) website
a. Whatever seems right to you.
b. It may change slightly from coffee to coffee and according to freshness.
c. What the Specialty Coffee Association of America (SCAA) has to say: A cup is defined as 6 ounces of water before brewing. This will produce 5.33 ounces of brewed coffee. Or 125 ml & 110 ml for Euro style coffee makersThe SCAA defines 10 grams or .36 oz per cup as the proper measure for brewed coffee if using the American standards. If using Euro standards the measure is 7 grams per 125 ml.To further confuse things I will add a few more measures:3.75 oz per 1/2 gallon55 grams per liter2.25 gallons per 1 lb.If you want to know more check the SCAA's web page at www.scaa.com.
d. According to "The Coffee Lover's Companion" by Diana Rosen, the standard is 2 tbs. per 6 oz of water. This to me seems very high but I have never tried it.
e. My personal taste is 1 "standard measure" per cup of coffee. A standard measure is approximately 1 tbs. this is a plus or minus equation depending on the coffee I am using, the degree of roast (darker = more coffee due to weight loss to keep the same weight per ounce) and the coffeepot I am brewing in. I believe this should be approximately in line with the SCAA's advice.
From the University of Waterloo (Ontario, Canada) website
Monday, February 19, 2007
Coffee Recipes - Coffee Creme Brulee Recipe from the Food Network
As if Creme Brulee couldn't get any better...this recipe from the Food Network combines our love of delicious coffee with the rich, custardy, sugary crusted goodness of Creme Brulee. Enjoy this one. (How could you NOT??)
Coffee Creme Brulee Recipe courtesy Bob Blumer
Show: The Surreal Gourmet
Episode: Teaching an Old Bag New Tricks
4 egg yolks
1 cup sugar, divided
1 1/2 cups heavy cream
1 tablespoon instant coffee
1/2 teaspoon vanilla extract
Preheat oven to 300 degrees F.
In a medium-size bowl, beat egg yolks and 6 tablespoons sugar with a whisk for approximately 1 minute, or until smooth. Reserve.
In a second medium-size bowl, add coffee and 1/4 cup creme. Whisk thoroughly until smooth, then add remaining creme and whisk until well blended. Add coffee creme mixture and vanilla to egg yolks. Use a rubber spatula to gently fold together.
Use a ladle to pour mixture into individual ramekins, 3/4 of the way to the
top.
Place ramekins into a roasting pan. Transfer to oven. Before closing oven
door, pour water into pan (but not into the ramekins themselves!) until it
reaches 1/2 way up the side of the ramekins.
Bake for 40 to 50 minutes, or until when you shake the pan, the brulee giggles slightly. Remove from oven and leave out on counter, allowing the residual heat of the water to finish the cooking process.
When brulees have fully solidified and cooled down, sprinkle 1 1/2
tablespoons of sugar evenly overtop each individual portion. Under a watchful eye, use a small blowtorch to caramelize the sugar.
Alternatively, place ramekins 1-inch below oven broiler until sugar caramelizes.
Coffee Creme Brulee Recipe courtesy Bob Blumer
Show: The Surreal Gourmet
Episode: Teaching an Old Bag New Tricks
4 egg yolks
1 cup sugar, divided
1 1/2 cups heavy cream
1 tablespoon instant coffee
1/2 teaspoon vanilla extract
Preheat oven to 300 degrees F.
In a medium-size bowl, beat egg yolks and 6 tablespoons sugar with a whisk for approximately 1 minute, or until smooth. Reserve.
In a second medium-size bowl, add coffee and 1/4 cup creme. Whisk thoroughly until smooth, then add remaining creme and whisk until well blended. Add coffee creme mixture and vanilla to egg yolks. Use a rubber spatula to gently fold together.
Use a ladle to pour mixture into individual ramekins, 3/4 of the way to the
top.
Place ramekins into a roasting pan. Transfer to oven. Before closing oven
door, pour water into pan (but not into the ramekins themselves!) until it
reaches 1/2 way up the side of the ramekins.
Bake for 40 to 50 minutes, or until when you shake the pan, the brulee giggles slightly. Remove from oven and leave out on counter, allowing the residual heat of the water to finish the cooking process.
When brulees have fully solidified and cooled down, sprinkle 1 1/2
tablespoons of sugar evenly overtop each individual portion. Under a watchful eye, use a small blowtorch to caramelize the sugar.
Alternatively, place ramekins 1-inch below oven broiler until sugar caramelizes.
Monday, February 12, 2007
Coffee Recipes - Coffee Soda Recipe - Easy and Delicious
Here's a great recipe for all you coffee lovers: Coffee Soda Recipe. It's easy and delish! With a scoop of coffee ice cream added in for good measure, there's no way this couldn't be good. :) Enjoy...
Tuesday, February 06, 2007
An Unusual Coffee Recipe - Coffee Pepper Steak Recipe
Pepper Coffee Steak Recipe
Here's a very unusual recipe using coffee that Jeannie V. submitted to me. As noted below, it doesn't take on a strong coffee flavor, it's just a great marinade. Enjoy!
Ground coffee is used as a spice and the result is tasty, but doesn't taste at all like a coffee drink. This marinade works well with both meat and fish.
Ingredients
Coarse ground dark roast coffee beans (French Roast or Espresso)
Coarse ground black pepper
Preparation
Mix about 1/3 coffee beans and 2/3 pepper (ratios, not cups -- use 1 part ground coffee beans to 2 parts ground peppercorns.)
Instructions
Coat steaks with olive oil and Worcestershire sauce
Season with garlic powder
Coat steaks with heavy layer of coffee/pepper mixture.
Let sit for 30 minutes to 2 hours
Sear on a very hot grill and cook to your favorite doneness
This coffee/pepper mixture works well with grilled salmon or tuna replacing Worcestershire with lemon juice and garlic powder with dill.
Here's a very unusual recipe using coffee that Jeannie V. submitted to me. As noted below, it doesn't take on a strong coffee flavor, it's just a great marinade. Enjoy!
Ground coffee is used as a spice and the result is tasty, but doesn't taste at all like a coffee drink. This marinade works well with both meat and fish.
Ingredients
Coarse ground dark roast coffee beans (French Roast or Espresso)
Coarse ground black pepper
Preparation
Mix about 1/3 coffee beans and 2/3 pepper (ratios, not cups -- use 1 part ground coffee beans to 2 parts ground peppercorns.)
Instructions
Coat steaks with olive oil and Worcestershire sauce
Season with garlic powder
Coat steaks with heavy layer of coffee/pepper mixture.
Let sit for 30 minutes to 2 hours
Sear on a very hot grill and cook to your favorite doneness
This coffee/pepper mixture works well with grilled salmon or tuna replacing Worcestershire with lemon juice and garlic powder with dill.
Coffee Pudding Recipe - Coffee Dessert Recipes
COFFEE PUDDING
~Submitted by Jeannie~
At last, a coffee pudding recipe! I'm a huge pudding lover, and so I'll be giving this one a try and leaving a review of it. If you guys try it before me, please leave a comment with how this pudding turned out for you. With the addition of a little cocoa, I guess it's more appropriately called a Mocha Pudding. Enjoy, everyone!
Ingredients
**************
Left over coffee
Same amount milk
FOR EVERY CUP OF COFFEE ADD:
1 1/2 tbsp. cornstarch
1 tbsp. cocoa
2-3 tbsp. sugar
Procedure
*************
Take drop of milk and mix with dry ingredients. Heat the balance of the milk with the coffee until boiling. Add the mixture of milk and dry ingredients until bubbles come up.
~Submitted by Jeannie~
At last, a coffee pudding recipe! I'm a huge pudding lover, and so I'll be giving this one a try and leaving a review of it. If you guys try it before me, please leave a comment with how this pudding turned out for you. With the addition of a little cocoa, I guess it's more appropriately called a Mocha Pudding. Enjoy, everyone!
Ingredients
**************
Left over coffee
Same amount milk
FOR EVERY CUP OF COFFEE ADD:
1 1/2 tbsp. cornstarch
1 tbsp. cocoa
2-3 tbsp. sugar
Procedure
*************
Take drop of milk and mix with dry ingredients. Heat the balance of the milk with the coffee until boiling. Add the mixture of milk and dry ingredients until bubbles come up.
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