Cooking With Gourmet Coffee

Ingredients

6 Eggs
8 oz Sugar
1 c Very strong coffee
1 1/2 oz Powdered gelatine
1/3 c Irish whiskey*
10 fl Whipping cream
3 oz Crushed walnuts

*You can also use Irish Mist.

Instructions

Separate the yolks from the whites of eggs. In a bowl, cream with yolks with the sugar. Heat the coffee until hot but not boiling: add the gelatine and dissolve it in the coffee.

Add this mixture to the yolks and sugar. Beat well and put the bowl over a pot of boiling water. Continue beating until mixture begins to thicken. remove from heat, and when the bowl has cooled a little, place it over cracked ice and continue stirring.

When the mixture is on the point of setting, whip the cream and fold it in. Add the whiskey or Irish Mist. Lastly, fold in the well-beaten egg whites. Pour into a souffle dish that has a double thickness of parchment paper tied around it: the paper should come up 3 inches above the top of the souffle dish. Oil a jam-jar or bottle and press it down into the center of the pudding. Leave to set.

Remove the paper collar by easing around the circumference with a knife dipped in hot water. Remove the jar or bottle, and fill the center with: 1 cup heavy cream, whipped, sweetened with 1 T granulated sugar. You can also decorate the exposed sides of the pudding with crushed walnuts, pressed on with the palm of your hand.

3/4 lb sweet bread, cut in 1/2-inch cubes
1 cup Kona Coffee flavor Dark Chocolate covered Mac Nuts (such as Mac
Farms brand)
1/2 cup chopped semisweet chocolate (or chocolate chips)
2 cups milk
2 Tbsp instant Kona coffee
3 lg eggs
3/4 cup sugar
2 Tbsp butter, cut into small chunks

Dry bread on baking sheets in oven at 250 F for 1 hour.
In a bowl, toss together bread, chocolate covered macadamia nuts &
chocolate. Put into a greased 2 1/2 qt. baking dish.
Heat 1 cup milk in microwave till almost boiling (about 1 minute on high). Stir in coffee to dissolve. Stir in remaining 1 cup milk.
In a bowl, whisk together eggs & sugar. Whisk in milk mixture. Pour slowly over bread in dish. Cover & chill at least 1 hour.
Sprinkle chunks of butter over pudding. Bake, uncovered, at 350 F for 40 minutes or till bubbling.
** If you can’t find Kona Coffee Dark Chocolate covered Macadamias, you can substitute 1 cup chopped, toasted macadamia nuts & increase chopped semisweet chocolate (or chocolate chips) to 1 cup.

Ingredients:

Coffee Barbecue Sauce

* 1/2 cup ketchup
* 1/3 cup packed dark brown sugar
* 1/2 cup brewed espresso
* 1/4 cup cider vinegar
* 1 medium onion, coarsely, chopped
* 3 jalapeno, halved, seeded
* 3 garlic, cloves, crushed
* 2 tbsp molasses
* 2 tbsp dry mustard powder
* 1 tbsp water
* 2 tbsp Worcestershire sauce
* 2 tbsp ground cumin
* 4 tsp cayenne pepper

Chicken Drumsticks

* 12 chicken, drumsticks, well rinsed, patted dry
* coarse salt, and freshly cracked black pepper
* vegetable oil, for brushing grill

Directions:

Coffee Barbecue Sauce

1. Mix mustard powder with 1 tbsp of water to make mustard mixture.
2. In a saucepan, prepare the barbecue sauce by combining ketchup, brown sugar, espresso, cider vinegar, onion, jalapenos, garlic, molasses, mustard mixture, Worcestershire, cumin and cayenne pepper.
3. Bring to a boil on medium heat and cook for 10 minutes.
4. Let cool completely.
5. Put the chicken and the sauce in a resealable plastic bag and seal.
6. Marinate in the refrigerator for at least 3 hours or overnight.
7. Remove chicken from barbecue sauce.
8. Cook the barbecue sauce in a pot over medium heat.
9. Bring to a boil.
10. Reserve sauce for brushing the chicken.

Chicken Drumsticks

1. Heat a grill on medium heat.
2. Season chicken with salt and pepper.
3. Brush grill with oil.
4. Grill chicken for about 8 to 10 minutes per side or until chicken is cooked through reaching an internal temperature of 175 to 180 degrees F, brushing with the sauce.

Ingredients:

* 4 egg whites
* 2 1/2 cups brown sugar
* 1 cup chopped nuts
* 1/4 cup corn syrup
* 1/2 cup strong coffee
* 4 lbs chocolate, chopped
* 1/4 tsp salt

Preparation:

Butter a 2-quart saucepan. Combine sugar, corn syrup, salt and coffee. Cook on high heat until sugar dissolves and mixture comes to a boil. Stir constantly. Cook to hard ball stage without stirring.

Remove from heat.
In a large chilled bowl, beat egg whites to stiff peaks stage. Pour the hot syrup into the egg whites (slowly!) while beating at high speed. Once the syrup is added, continue beating until you get soft peaks. Add nuts and beat for another 5 minutes. Let cool down, then cover and put in the freezer. In a double boiler, melt the chocolate.

Line several cookie sheets with waxed paper. Remove the other bowl from the freezer. Spoon out a teaspoon of the cold mixture and drop in the melted chocolate. Scoop out and place on the waxed paper. Repeat. When the mixture is used up, you can store the remaining chocolate for another use. Let the candies cool and harden, then store in the refrigerator.