Cooking With Gourmet Coffee

From Peggy Trowbridge Filippone,
Your Guide to Home Cooking

INGREDIENTS:

• 1/4 cup strong coffee
• 1/4 cup cider vinegar
• 1-1/2 Tablespoons butter
• 1 Tablespoon molasses
• 2 teaspoons powdered dry mustard
• 2 cloves garlic, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon liquid smoke
• 1/4 teaspoon fresh ground black pepper
• 1/8 teaspoon dried thyme
• 1/8 teaspoon dried rosemary
• 1 ounce brandy
• 1 large can (about 14 ounces) red kidney beans, drained
• 1 large can (about 14 ounces) pinto beans, drained
• 1 sweet onion, sliced thin

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

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.