3 GLORIOUS FOOD RECIPES THAT'LL MAKE YOU FALL IN LOVE WITH COFFEE EVEN MORE
Last October 1 is the special day for caffeine junkies, workaholics, Pumpkin Spice Latte aficionados and all the other coffee-loving people in the world. But if you’re truly a 100% coffee fan, then you’ll definitely agree with us when we say that one day in a year isn’t enough to embrace and pay homage to those glorious coffee beans.
Aside from its distinct deliciousness, inviting aroma, and overall appeal that helps us all to keep going day in and day out, coffee in moderation provides benefits like improving the memory, revving up your athletic performance, and boosting your metabolism, among others. So if you honestly want to get more of the good stuff, here’s what we suggest: try incorporating coffee into your diet. Eat it rather than simply drowning yourself with multiple cups of coffee a day.
So, in honor of International Coffee Day, here are 3 amazing recipes that will prove to you how those dark and complex beans could basically add a wonderful flavor to sweet and savory dishes:
Coffee Burgers with BBQ Sauce
SPICES YOU NEED FOR THE COFFEE SEASONING MIX:
1.5 Tbsp ground coffee
1/2 Tbsp salt
1/2 Tbsp paprika
1/2 Tbsp brown sugar
1/2 Tbsp pepper
1/2 Tbsp onion powder
1/2 Tbsp garlic powder
1/4 Tbsp coriander
2 Tbsp butter
1/2 yellow onion diced
3 cloves garlic roughly minced
1/2 cup ketchup
1 1/2 Tbsp tomato paste
6 oz Dr Pepper
1/4 cup apple cider vinegar
2 1/2 Tbsp Worcestershire sauce
1/4 cup brown sugar packed
1 tsp ancho chile powder
1/2 tsp salt
1/4 tsp pepper
3 Tbsp brewed coffee
2 lbs Angus ground beef 85/15
2 Tbsp BBQ sauce
salt and pepper
8 slices peppered bacon
2 Tbsp butter
Combine coffee rub seasoning mix ingredients in a small bowl and mix together with a fork. Set aside.
Melt butter over medium heat in a saucepan. Add onion and garlic and saute until soft and translucent, about 8-10 minutes. Add remaining sauce ingredients, stir to combine. Bring to a low boil, reduce heat and simmer for 20 minutes, until sauce has thickened. Pour sauce into blender or food processor and puree. Set aside to cool.
To a mixing bowl, add ground beef, salt, pepper and 2 Tbsp cooled bbq sauce. Mix well with your hands. Divide into 4 equal sections. Each burger will be 1/2 pound. Rub coffee rub seasoning mix over both sides of each burger. Heat a large skillet over MED-HIGH heat, add a small pat of butter and toast the pretzel buns (sliced side down). Remove from pan to cool.
Add 1 Tbsp butter to skillet and add burgers. Cook for about 4-5 minutes per side, until burger is cooked to desired doneness. Spread BBQ sauce over both sides of pretzel bun, layer arugula, burger, peppered bacon, then add the top bun.
Coffee-Rubbed Steak and Eggs
4 (4 ounce) flank steaks
2 tablespoons very finely ground dark coffee
1 tablespoon brown sugar
½ tablespoon chili powder
1 teaspoon dried oregano
½ teaspoon ground ginger
½ teaspoon crushed red pepper flakes
pink Himalayan sea salt to taste (you can also use kosher salt)
a little olive oil for cooking
warm herbed potatoes
4-5 cups fresh spring salad greens
fresh cilantro, chopped, to garnish
Pull the steaks out of the refrigerator and let them rest while you prepare the rub. In a small bowl mix together the ground coffee, brown sugar, chili powder, dried oregano, ground ginger, and crushed red pepper flakes. Thoroughly rub all sides of each steak with the rub. Sprinkle them with salt.
Heat the oil in the skillet -- flank steaks have enough fat to not worry about sticking or burning in the pan. You can also use cooking spray if you prefer. Once the skillet is hot (medium high), add the steaks. Cook to your preferred doneness -- depending on the thickness of your steaks, 3-4 minutes per side will usually yield a nice medium.
While the steaks cook, prepare your eggs. Feel free to cook your eggs poached, overeasy, boiled, etc. To set up the plates, throw the salad greens in a large bowl. Squeeze enough juice from the fresh lemon to coat, toss, and distribute between the plates. Top the greens with the potatoes. Place the cooked eggs on top of the potatoes.
Let the steaks rest for just a couple of minutes before slicing -- this ensures juicier meat.Slice the steaks and place them on top of the eggs.
Garnish with chopped cilantro.
Pumpkin Pretzels with Coffee Cream Cheese Icing
1/2 cup + 1 tbsp (150ml) warm water
1 tbsp active dried yeast
1/4 cup (50g) light brown sugar
3 1/4 cups (425g) all purpose flour (plus 1/3 cup (45g) more for kneading)
1 tsp salt
1 tsp pumpkin pie spice mix (see notes)
2 tbsp neutral oil (e.g. vegetable oil, grapeseed oil, melted coconut oil)
3/4 cup (185 ml) pumpkin puree
1 cup (250ml) hot water
2 tsp of baking soda
1/4 cup (55g) butter
1 tbsp pumpkin pie spice mix (see notes)
1/3 cup (65g) granulated sugar
Coffee Cream Cheese Icing
1/2 cup (50g) powdered sugar
2 tbsp cream cheese
1/4 cup (4 tbsp) chopped pecans, optional
In a small bowl, combine warm water, yeast and 1 tbsp of the brown sugar. Stir, and set aside.In a large bowl, stir together the flour, salt, spice mix and the rest of the brown sugar. Add the yeast mixture, oil, pumpkin and egg to the bowl. Stir together until you get a rough ball of mixture.
Tip the entire contents of the large bowl out onto a work surface. Knead together for about 10 minutes, gradually adding the 1/3 cup of flour, using it to stop the dough sticking to your hands and the work surface, until you get a smooth-ish, slightly sticky dough. Pop the dough into a lightly oiled large bowl, turning it to coat, cover with a clean tea towel . Leave to rise in a warm place for 1 hour-ish until doubled in size.
Divide the dough into 10-11 equal pieces (roughly weighing 3 oz each) and roll into balls. Dip the bottom of the dough balls lightly into some flour to stop them sticking to the work surface.
Roll each dough ball into a rope about 20″ long. Shape into a U, cross the ends of the U over each other and fold down to make the pretzel shape.
Combine the hot water and baking soda in a jug, then pour into a shallow bowl. Dip the pretzels into this mixture and place onto a parchment-lined baking tray. Leave to rest while you preheat the oven to 425 degrees F (210 degrees C). Once preheated, bake the pretzels for 7-10 minutes, rotating the tray 180 degrees halfway through baking, until golden brown.
While the pretzels bake, brown the butter: melt the butter, and continue to cook over a medium heat until it foams up and brown solids appear at the bottom of the pan. Take it off the heat. Combine the granulated sugar and spice mix in a large shallow bowl.
Brush the pretzels all over with browned butter, then coat with the spiced sugar mixture.
Combine powdered sugar and cream cheese in a small bowl. Add some coffee, little by little until you get a drizzle-able icing, and drizzle over the spice-sugar coated pretzels. Top with chopped pecans, if you want them.