Chef Time!

Chef Time!

Monday, September 24, 2012

Cooking With Coffee While Trying Not To Drink It


I have posted several recipes here in the past, and I’m always trying to find more ways to use coffee to cook with and not just drink it. There are two “beans” that has become my most favorite and they are coffee and cocoa beans. I hope you all will enjoy these recipes as much as I have.
I know it is a little early to be thinking about Christmas, but I always like to plan early.
Christmas Coffee Fudge
So this year I have taken on a lot of new projects, and it seems like there is not enough hours in the day. So I made the decision this Christmas season I wasn't making a bunch of different Christmas candy. I was only making a few batches of peanut butter fudge which is my favorite. Well as expected, I changed my mind.
Many different things caused me to change my mind, one of which was a new creation jingling in my mind. I have been thinking about making a dark chocolate mocha fudge. So last night I as the Christmas spirit was consuming me, I got into the kitchen and went to work. I will admit I think I may have created an instant Christmas classic!

coffee fudge

3 c. Sugar
1 c. Evaporated Milk
1 Stick of Butter
1 tbsp. French Vanilla Coffee Grounds
1 (12 oz.)  Bag Dark Chocolate Chips
1 c. Small Marshmallows
1 tbsp. Brown Sugar
1 tsp. Vanilla
Combine the Dark Chocolate Chips, Brown Sugar, Vanilla and Marshmallows in a large mixing bowl.
Combine the Sugar, Evaporated Milk, Butter and French Vanilla Coffee Grounds in a sauce pan. Place on stove top and slowly raise heat until butter is melted and ingredients are incorporated. Then turn to high heat and bring to a rolling boil. When boil is achieved boil for 7 minutes and make sure to stir often.
After 7 minutes pour the hot mixture into the mixing bowl over the top of the other ingredients. You must do this immediately while the contents are still extremely hot.
Then mix with an electric mixer on high.
Once you have a smooth mixture, pour into a greased 9x12 glass casserole dish and spread smooth with a plastic spatula.
Allow to cool then cut into 1 inch squares and EAT!
Merry Early Christmas!

Thai Coffee Dessert
I used Arabica coffee in our Thai Coffee Dessert but you can use any instant coffee. My recipe for Thai Coffee Dessert uses Agar Agar as the setting agent. Agar Agar is made from seaweed so is suitable for vegetarians. If you substitute Gelatin for the Agar Agar you do not need to bring the water to the boil after adding the gelatin. I have found that Agar Agar sets a little firmer than Gelatin especially in our hot and humid climate and also sets at slightly higher temperatures.

thai coffee dessert

1 ½ tbsp. Instant Coffee
2 tbsp. Warm Water
3 c. Cold Water
1 c. Sugar
2 tbsp. Agar Agar
1 ½ c. Coconut Cream
1 ½ c. Coconut Milk
½ c. Sugar
1 tsp. Salt
2 tbsp. Agar Agar
Pour the cold water into a pan and add 2 tablespoons of Agar Agar. Stir well. Bring the water to the boil over a medium heat and stir continuously until the Agar Agar has completely dissolved.
Add 1 Cup of Sugar and continue to boil until all the sugar has dissolved.
Mix the Instant Coffee with the warm water and add to the pan. Stir well and remove the pan from the heat.
Pour the mixture into a jug and place the jug in a bowl of warm water.
Pour the Coconut milk into a pan and add 2 tablespoons Agar Agar. Bring to the boil over a medium heat and stir until all the Agar Agar is dissolved. Add the Coconut Cream, ½ cup of sugar and the salt and continue boiling until the sugar is completely dissolved.
Remove the pan from the heat and pour the mixture into a jug. Place the jug in a bowl of warm water.
Lightly grease whatever type of jelly molds you want to use. Pour a little of the Coffee mixture into each mold and leave until it has lightly set. Add a little of the Coconut mixture into each mold and leave until lightly set. Continue this process until each mold is full.
Allow the Thai Coffee Dessert to completely cool before removing from the molds. Serve cold.

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