Happy National Coffee Day! In honor of this very special day, I'm sharing five delicious recipes that use coffee as an ingredient. My father-in-law is a Peet's Coffee employee, and this week I helped him set up a display in one of his busiest stores to share these recipes. Of course you can use other brands than Peet's, but we are definitely fans!
My family has been making Black Russian Cake since I was a kid, and my Mom even shipped one to me at college for my 21st birthday! We are also huge fans of the Southwestern Steak and Peppers recipe, to the extent that I made an entire jar of the spice rub to keep on hand.
Enjoy!
Black Russian Cake
12 servings, 35 minutes (From Janet Coggins)
Ingredients
For the cake:
1 box chocolate
cake mix with pudding
4 large eggs
¾ cup strong
brewed Peet’s French Roast coffee
½ c vegetable
oil
¾ c combined
Kahlua and Crème de Cacao
For the
topping:
½ c sifted
confectioner’s sugar
1 T strong
brewed Peet’s French Roast coffee
1 T Kahlua
1 T Crème de
Cacao
Directions
- Combine all cake ingredients and beat for 4
minutes at medium speed. Pour into a
well-greased bundt pan or tube pan.
- Bake at 350° for approximately 45 minutes. Cool partially and remove from pan. While still warm, punch holes in the top of
the cake with a fork.
- Mix the topping ingredients well. Drizzle topping over cake slowly so it soaks
in.
Easy Tiramisu
6 servings, 1 hr. 15 minutes (From allrecipes by KALLISTA)
Ingredients
3 egg yolks
¼ c white sugar
2 t vanilla
extract
1 and 1/8 cups
mascarpone cheese
24 ladyfingers
1 ½ cups brewed
Peet’s Major Dickason’s Blend coffee
1 T unsweetened
cocoa powder
Directions
- In a medium bowl, beat yolks with sugar and
vanilla until smooth and light yellow.
- Fold mascarpone into yolk mixture and set aside.
- Dip ladyfingers briefly in coffee and arrange 12
of them in the bottom of an 8”x8” pan.
- Spread half the mascarpone mixture over the
ladyfingers.
- Repeat with the remaining cookies and
mascarpone.
- Cover and chill 1 hour. Sprinkle with cocoa just before serving.
Thai Iced Coffee
1 serving, 5 minutes (From Chow Hound by ThePiedPiper)
Ingredients
1 cup strong
brewed Peet’s Sumatra coffee
2 – 4 T sugar
¼ t vanilla
extract or almond extract
½ t cardamom
Dash of
cinnamon
Dash of
coriander
Whole milk,
heavy cream, or half and half
Directions
- Add sugar, vanilla, and spices to the hot
coffee. Taste for sweetness and add
sugar and spices if needed.
- Pour coffee mixture into two or more sections of
an ice cube tray and place in freezer.
Place the remainder of the spiced coffee in the refrigerator.
- Once coffee has frozen and chilled, place the
ice cubes in a tall glass and pour coffee over.
To create a layered effect, float a spoon on top of the coffee and pour
milk into spoon until it overflows to the desired level.
- Serve with a straw and enjoy!
Southwestern Steak and Peppers
4 servings, 35 minutes (From Eating Well Magazine)
Ingredients
½ t ground
cumin
½ t ground
coriander
½ t chili
powder
¼ t salt
¾ t ground
pepper
1 lb. boneless
top sirloin steak
3 cloves
garlic, peeled, 1 halved and 2 minced
3 t olive oil
2 red bell
peppers, thinly sliced
1 medium white
onion, thinly sliced
1 t brown sugar
½ c brewed Peet’s Brazil Minas Naturais coffee
¼ c balsamic
vinegar
4 cups
watercress sprigs
Directions
- Mix cumin, coriander, chili poweder, salt, and
pepper in a small bowl. Rub steak with
cut garlic, then rub spice mix all over the steak.
- Heat 2 t oil in a large heavy skillet,
preferably cast iron, over medium high heat.
Add the steak and cook to desired doneness, about 4-6 minutes for medium
rare. Transfer to a cutting board to
rest.
- Add remaining 1 t of oil to the skillet. Add bell peppers and onion; cook, stirring
often, for 1 minute. Add coffee, and
vinegar; cook for 3 minutes to intensify flavor. Season with pepper.
- To serve, mound 1 cup watercress on each
plate. Top with sautéed peppers and
onion, slice the steak thinly across the grain and arrange on the
vegetables. Pour the sauce from the pan
over the steak.
Coffee-Rubbed Cheeseburgers with
BBQ Sauce
8 servings (From epicurious by Fred Thompson)
Ingredients
Coffee Rub:
1 T freshly
ground Peet’s House Blend coffee
2 t packed
golden brown sugar
2 t freshly
ground black pepper
½ t ground coriander
½ t dried
oregano
½ t fine sea
salt
Burgers:
8 sliced
Applewood smoked bacon
1 lb. ground
chuck beef
1 lb. ground
sirloin
8 oz. smoked
provolone
8 potato-bread
hamburger buns
Toppings:
8 slices red
onion
8 slices tomato
BBQ sauce
Directions
- Mix all coffee rub ingredients in a small bowl
(can be made up to 1 week in advance)
- Cook bacon in a large skillet until crisp. Transfer to paper towels to drain. Break in half.
- Gently mix chuck and sirloin in a large
bowl. Form meat into 8 patties, each 3 ½
- 4 inches in diameter and 1/3 – ½ inch thick.
Using thumb, make a slight indentation in center of each burger.
- Preheat grill to medium-high.
- Sprinkle 1 t coffee rub on top side of each
burger. Place burgers, rub side down, on
grill rack. Grill until slightly
charred, about 4 minutes. Flip.
- Place 2 bacon slice halves atop each
burger. Cook 3 minutes.
- Top each with 1 cheese slice. Cover and cook until cheese melts, about 1
minute.
- Place burgers atop bottom halves of buns. Top with onion and tomato slices. Spoon dollop of BBQ sauce over. Cover with bun tops and serve.
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