Ladies and gentlemen, get psyched. I have a VERY cool contest to present to you today (and I promise I won’t be a slacker with it). The good people at Coffee Bean & Tea Leaf are giving away a free (FREE) CBTL Kaldi single-serve coffee maker (it brews tea too!). This is a $150 value, and it can be yours for free FREE FREE!!
All you have to do is submit a recipe that incorporates a single-serve CBTL capsule (see the offerings here). Recipes can be for entrees, desserts, cocktails — you name it. Just make sure to incorporate coffee, espresso, or tea. As usual, there will be a bake off of the finalists, and the winner will receive the machine in the color of his or her choice (white, red, blue, black, or gold).
Submit your recipes in the comments section, and to read more about the CBTL Kaldi, check out my review here. Deadline is 10/12/11 at noon PDT.
Good luck!
The Best Tiramisu Ever!
6 egg yolks
3/4 cup sugar
1 lb. mascarpone cheese, softened
2 cups chilled heavy cream
2 Tbs. rum
1 tsp. vanilla extract
2 Tbs. plus 2 to 3 cups brewed espresso (Let cool to room temp)
Kahlua to taste (optional)
5 egg whites
40 to 50 ladyfingers
Cocoa powder for dusting
In a mixing bowl set over a pan of simmering water but not touching the water, whisk the egg yolks and sugar until the mixture is pale yellow and thick ribbons fall from the whisk, 4 to 5 minutes. Transfer the mixture to the bowl of an electric mixer. Add the mascarpone cheese and beat until smooth and creamy, 2 to 3 minutes.
In a chilled large mixing bowl, whisk the cream until stiff peaks form. Add the rum, vanilla and the 2 Tbs. espresso and whisk until smooth.
In a clean mixing bowl, whisk the egg whites until stiff peaks form.
With a rubber spatula, gently fold the mascarpone mixture into the cream until blended and smooth. Add about 1 cup egg whites and fold gently until blended. Add the remaining egg whites and fold gently until the mixture is smooth and blended.
Combine the 2 to 3 cups of espresso and Kahlua in a shallow bowl.
One at a time, submerge the ladyfingers into the espresso. Lay enough ladyfingers on the bottom of a 6-quart glass or ceramic baking or serving dish (about 2 inches deep) to form a single layer. Spread half of the mascarpone mixture over the ladyfingers until evenly covered. Arrange another layer of ladyfingers over the mascarpone cream, then spread the remaining mascarpone cream evenly over the top. Dust the tiramisù with cocoa powder to create a rich, dark topping. Refrigerate for at least 4 hours or up to 1 day before serving.
Serves 12 to 15.
I prefer to use the regular supermarket bakery lady fingers, not the traditional italian kind but it’s yummy either way. Also, I like my tiramisu really boozy so I add a good dose of Kahlua and also more rum to the espresso. 🙂
Be prepared to use many bowls and for this mixture to multiply. Make sure you have one great big mixing bowl for the final combining of the marscapone, egg whites and whipped cream.
By the way this makes two 9×13 pans.
I got this recipe out of Bon Appétit several years ago and made a couple of additions to make it even more delicious. It’s so easy and a chocolate lover’s dream:
1 pint chocolate ice cream (use something of high quality)
8 T finely chopped bittersweet or semisweet chocolate (again, the higher quality the better)
8 T hot freshly brewed espresso
8 tablespoons dark rum (Ina would be so proud if you used Meyer’s rum)
whipped cream (optional, but I think it adds something…you can make your own and lightly sweeten it and add a little vanilla in, or just use the stuff in the can, but DON’T use Cool Whip. Yuck.)
chopped toasted hazelnuts or almonds (again, optional but I like the crunch and taste the nuts add)
Divide ice cream among 4 dessert bowls or coffee cups. Spoon 2 tablespoons each of chocolate, espresso, and rum over ice cream, add a dollop of whipped cream and sprinkle with the toasted chopped nuts. Serve immediately.
Yield: 4 servings
Oh and I forgot to give you the name of my dessert: it’s called an Affogato Mocha.
ESPRESSO BROWNIES!!!! SOOOO GOOD!!!
Like Ina would say…the Espresso really brings out the chocolaty flavor, even though you might not be able to out your finger on the special ingredient right away!
*Ingredients*
Nonstick vegetable oil cooking spray
1/4 cup water plus 2 tablespoons of water
1/3 cup vegetable oil
2 large eggs
One prepared shot of Italian Espresso single-serve CBTL capsule
One shot of Italian Espresso single-serve CBTL capsule, still in the powdered form.
One prepared shot of Premium Espresso single-serve CBTL capsule
1 (19.8-ounce) box brownie mix (recommended: Cherrybrook Kitchen Fudge Brownie -or-Ghirardelli Chocolate Syrup Brownies)
3/4 cup semisweet chocolate chips
1 *good* teaspoon vanilla extract
1 1/2 cups powdered sugar
1 tablespoon unsalted butter, room temperature
*Directions*
Preheat oven to 350 degrees F.
Spray a 9 by 13-inch baking pan with nonstick spray. Whisk 1/4 cup of water, oil, eggs, and prepared espresso shots in a large bowl to blend. Add the brownie mix. Stir until well blended. Stir in the chocolate chips. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 35 minutes. Cool completely.
While that is cooling, dissolve the remaining shot of Italian Espresso single-serve CBTL capsule espresso powder in the remaining 2 tablespoons of water in a medium bowl. Whisk in the vanilla. Add the powdered sugar and butter and whisk until smooth. Pour the glaze over the brownies. Refrigerate until the glaze is set.
Cut into bite-size pieces. Arrange the brownies on a lovely platter and serve!!
Green tea-lacquered salmon with sweet potatoes and spinach
Prep: 30 minutes Marinate: 2 hours Cook: 25 minutes Makes: 4 Servings
Note: From “Culinary Tea”, revised by me!
Ingredients:
½ cup prepared CBTL tropical passion tea
4 teaspoons honey
4 fillets salmon, 6 ounces each, skin on
4 tablespoons extra-virgin olive oil
4 sweet potatoes, peeled, diced
8 cups baby spinach
1 tablespoon minced garlic
1/2 teaspoon salt
1 shallot, minced
4 ounces shiitake mushrooms, stems removed, halved
1/2 cup dry white wine
2 tablespoons fresh lemon juice
1 cup chicken or vegetable broth
1 teaspoon fresh thyme leaves
1. Prepare tea; add honey. Place salmon in a nonreactive pan. Brush with honey tea; pour any remaining tea around the fish. Marinate in the refrigerator, covered, 1 hour or up to 2 days.
2. Heat 3 tablespoons of the olive oil in a large skillet over medium heat. Add the sweet potatoes; cook, stirring, until golden, 6-10 minutes. Transfer to a bowl; cover to keep warm. Add the spinach and garlic to the skillet. Cook, stirring, until the spinach is just wilted, less than 1 minute. Transfer to a shallow serving bowl; cover to keep warm.
3. Meanwhile, heat broiler. Line a broiler pan with foil; spray with vegetable oil cooking spray. Place the salmon in the pan skin side-down; season with 1/4 teaspoon of the salt. Broil just until golden, about 2 minutes. Lower the heat to 350 degrees; bake salmon until just cooked through, 5-10 minutes.
4. Pour remaining 1 tablespoon of the oil into the skillet. Heat over medium heat; add shallots and shiitakes. Cook, stirring, until the shallots are translucent and the mushrooms have begun to release some of their juices, 3-4 minutes. Add wine and lemon juice, stirring to scrape up browned bits. Heat over medium-high heat until reduced by half, about 3 minutes; add the chicken stock. Reduce by half, 3 minutes. Add thyme, remaining 1/4 teaspoon of the salt and pepper to taste. Pour mushroom and shallot mixture over spinach; top with salmon. Serve with sweet potatoes.
* The name of this recipe has changed to Tropical Passion Tea-Lacquered Salmon with Sweet Potatoes and Spinach, per my revision. Enjoy!
My Favorite Chocolate Cake
2 c sugar
1 3/4 cup flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp. salt
2 eggs
1 c milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 c boiling brewed coffee
Heat oven to 350 F. Grease and flour two 9 inch round baking pans. Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla, beat at medium speed for 2 minutes. Stir in boiling coffee (bater will be thin) Pour into pans, bake for 30-35 minutes or until toothpick comes out clear . Cool completely. Frost with chocolate frosting (see below)
1 stick butter
2/3 cup cocoa
3 cup powdered sugar
1/3 cup milk
1 tsp vanilla
Melt butter, stir in coca, alternately add powdered sugar and milk beating on med. speed until it’s at spreading consistency. Add more milk if needed. Add vanilla.
Espresso Cake with Raspberry sauce!
cake:
12 ounces semisweet chocolate, coarsely chopped
4 ounces unsweetened chocolate, chopped
1 pound (4 sticks) unsalted butter, diced
1 cup freshly brewed espresso
1 cup (packed) golden brown sugar
8 large eggs, beaten to blend
Sauce:
Fresh or Frozen raspberries (~3 10oz bagsxfor full recipe)
*******************************
For Cake:
Preheat oven to 350 °F. Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with parchment. Place all chocolate in large bowl. Bring butter, espresso and sugar to boil in medium saucepan, stirring to dissolve sugar. Add to chocolate; whisk until smooth. Cool slightly. Whisk in eggs.
Pour batter into prepared pan. Place cake pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan. Bake until center of cake is set and tester inserted into center comes out with a few moist crumbs attached, about 1 hour. Remove pan from water. Chill cake overnight.
Cut around pan sides to loosen cake. Using oven mitts as aid, hold pan bottom over low heat for 15 seconds, warming slightly to release cake. Place platter over pan. Hold pan and platter together tightly and invert. Lift off cake pan; peel off parchment.
For Sauce:
puree rasperries in food processor (can be made ahead of time)
-1 part coffee made from a single-serve CBTL capsule
-2 parts Bailey’s
Stir.
These are the BEST brownies
Outrageous Brownies
The Barefoot Contessa Cookbook
Ingredients
1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee granules
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 cups chopped walnuts
Directions
Preheat oven to 350 degrees F.
Butter and flour a 12 x 18 x 1-inch baking sheet.
Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.
Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.
ESPRESSO MOUSSE
1/2 cup freshly brewed CBTL espresso
1 tablespoon plus 1 teaspoon sugar
1 tablespoon dark rum
1/2 teaspoon unflavored gelatin
6 tablespoons chilled heavy cream
1. Stir together espresso, 1 tablespoon sugar, and rum in a large metal bowl. Sprinkle gelatin over mixture and let stand 1 minute to soften.
2. Set bowl over a saucepan of simmering water and heat espresso mixture, stirring, until sugar and gelatin are dissolved. Set bowl into a larger bowl of ice and cold water and beat with a handheld electric mixer at high speed until mixture is pale brown and just holds stiff peaks, 8 to 12 minutes ( mixture will resemble foam). Spoon mousse into 4 glasses or coffee cups and chill at least 15 minutes.
3. Just before serving, beat cream with remaining teaspoon sugar until it just holds soft peaks. Spoon whipped cream over mousse.
Mousse can be chilled (loosely covered after 15 minutes) up to 1 day. Let stand at room temperature about 15 minutes before serving.
Short Ribs Braised in Coffee Ancho Chile Sauce
4 dried ancho chiles, stemmed, seeded, and ribs discarded
2 cups boiling-hot water
1 medium onion, quartered
3 garlic cloves, coarsely chopped
2 tablespoons finely chopped canned chipotle chilesin adobo plus 2 teaspoons adobo sauce
2 tablespoons pure maple syrup
1 tablespoon fresh lime juice
3 teaspoons salt
6 lb beef short ribs
1 teaspoon black pepper
1 tablespoon vegetable oil
1/2 cup brewed coffee
Preheat oven to 350°F.
Soak ancho chiles in boiling-hot water until softened, about 20 minutes, then drain in a colander set over a bowl. Taste soaking liquid: It will be a little bitter, but if unpleasantly so, discard it; otherwise, reserve for braising. Transfer ancho chiles to a blender and purée with onion, garlic, chipotles with sauce, maple syrup, lime juice, and 1 teaspoon salt.
Pat ribs dry and sprinkle with pepper and remaining 2 teaspoons salt. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown ribs in 3 batches, turning occasionally, about 5 minutes per batch. Transfer as browned to a roasting pan just large enough to hold ribs in 1 layer.
Carefully add chile purée to fat remaining in skillet (use caution, since it will splatter and steam) and cook over moderately low heat, stirring frequently, 5 minutes. Add reserved chile soaking liquid (or 1 1/2 cups water) and coffee and bring to a boil, then pour over ribs (liquid should come about halfway up sides of meat).
Cover roasting pan tightly with foil and braise ribs in middle of oven until very tender, 3 to 3 1/2 hours. Skim fat from pan juices and serve with ribs.
Recipe via Epicurious.com but I made them last Valentines day for my husband who loves short ribs and he loved them.
You can purchase gram masala in any spice isle and it really goes well with the peanut and coffee flavor. This recipe will be a hit with anyone!
This is super fast, and really delicious.
Info
Prep: ~30 mins.
Cook: ~30 mins.
Serves: 4
INGREDIENTS
1 lb of pork thinly sliced into strips
2 tsp garam masala divided
4 TB dark soy sauce divided
8 TB peanut butter divided
3 TB brown sugar
8 TB coffee strong brewed
skewers – soaked if wooden
In a small bowl, mix 1 TB garam masala with 2 TB dark soy, and 2 TB peanut butter. Rub into pork and marinate 1 hour in the fridge.
Thread the pork on skewers. Broil on the highest and closest setting about 2-3 minutes per side, until lightly browned and cooked all the way through.
In a small saucepan over low heat, combine the remaining garam masala, soy sauce, peanut butter, brown sugar, and enough coffee to thin to make a dipping sauce. Set aside.
Serve with dipping sauce on side and nom nom nom…..