Cooking With Gourmet Coffee

Recipe courtesy Emeril Lagasse

Show: The Essence of Emeril Episode: Cooking with Coffee

Ingredients

* 1 1/4 cups milk
* 1 tablespoon coffee syrup, recipe follows
* 1 vanilla bean, split
* 3 egg yolks
* 1 tablespoon sugar
* 4 slices white pound cake
* 1/2 cup sweetened whipped cream
* 1/2 cup raspberries
* Mint sprigs
* Espresso powder

Directions

In a saucepan heat milk, coffee syrup and vanilla bean just to a boil. In a mixing bowl lightly whisk egg yolks and sugar. Ladle 1/4 cup of milk mixture into egg mixture, whisking constantly. Pour egg mixture back into saucepan. Stir with a wooden spoon over medium heat until mixture thickens and coats back of spoon. Do not boil mixture or it will curdle. Remove from heat and cool in an ice bath. Or pour into a bowl and cool, stirring frequently. To serve, top sponge cake slices with whipped cream and berries. Pour coffee sauce around and over cake and sprinkle with espresso powder. Garnish with mint sprigs.
COFFEE SYRUP:

* 2 cups strong coffee
* 1 cup sugar
* 1/2 teaspoon vanilla

In a small saucepan heat coffee just to simmering. Stir in sugar and vanilla and simmer 8 minutes, stirring until sugar dissolves; cool before using. Yield: 1 to 1 1/2 cups

Recipe by Steven Raichlen

Method: Indirect Grilling/Smoking

Advanced prep: 24 hours to marinate the brisket
Ingredients

RUB

1. 1/4 cup kosher salt
2. 1/4 cup fine ground coffee (dark roast) beans
3. 1/4 cup light brown sugar
4. 1/4 cup sweet paprika
5. 2 tablespoons black pepper
6. 1 tablespoon garlic powder
7. 1 pound sliced bacon, preferably artisanal (optional)
8. One 6 to 8 pound piece center cut brisket

COFFEE BEER MOP SAUCE

1. 1 cup beer
2. 1 cup apple cider
3. 1/2 cup cider vinegar
4. 1/2 cup strong coffee
5. 1/4 cup vegetable oil
6. 1/4 cup Worcestershire sauce
7. Salt

1. Zinfandel BBQ Sauce

1. You will also need 4 to 6 cups hickory or apple chips or wood chunks, soaked in water to cover for 1 hour, then drained and an aluminum foil pan.

Directions

1. Make the rub. Place the salt, ground coffee beans, brown sugar, paprika, pepper and garlic powder in a bowl and stir to mix. Place the brisket in a roasting pan and generously sprinkle both sides with rub, about 3 tablespoons per side. The excess rub will keep for several months in a jar. You can cook the brisket right away, but it will be better if you let it cure with the rub for several hours, or even a day in the refrigerator.
2. Make the mop sauce. Combine the beer, cider, cider vinegar, coffee, oil, Worcestershire sauce and salt in a bowl and whisk to mix.
3. Set up your grill for indirect grilling. If using a gas grill, place wood chips in a smoker pouch. Run the grill on high until you see smoke, then reduce the heat to medium-low (300° F). If using a charcoal grill, preheat to medium -low. Just before putting the brisket on, toss 1/2 cup wood chips on each mound of coals.
4. Place the brisket on the grate in the center, over the drip pan, away from the heat. If using bacon, drape the slices over the top of the meat. 
5. Indirect grill the brisket until tender, 5 to 6 hours. If using a charcoal grill, add 12 fresh coals and 1/2 cup wood chips to each side every hour. (The total cooking time will depend on the size of the brisket and heat of the grill.). Generously baste or mop the meat on both sides with the Coffee Beer Mop Sauce once an hour for the first 4 hours.
6. Tightly wrap brisket in foil and continue cooking until very tender, 1 to 2 hours more.
7. Transfer the brisket to a cutting board and let rest for 10 minutes. Thinly slice across the grain, using an electric knife or sharp carving knife. Transfer the sliced meat to a platter. Spoon the Zinfandel Barbecue Sauce over the meat, or better yet, serve it on the side.

Recipe by Marcia Kiesel

Ingredients

1. 2 cups water
2. 1/2 cup whole espresso beans
3. 1/2 cup sugar
4. Two 3-inch strips of lemon zest
5. One 3-inch cinnamon stick, broken into pieces
6. 8 firm, medium bananas
7. 1 tablespoon fresh lemon juice
8. Plain whole-milk yogurt, for serving

Directions

1. In a medium saucepan, combine the water with the whole espresso beans and bring to a boil. Simmer the beans over low heat for 20 minutes. Add the sugar, strips of lemon zest and pieces of cinnamon stick and simmer over moderate heat for 5 minutes or until syrupy.
2. Meanwhile, peel the bananas and slice them 1/2 inch thick on the diagonal. In a large, shallow dish, toss the bananas with the lemon juice.
3. Pour the hot espresso syrup over the bananas and let stand until cooled to room temperature, then refrigerate until thoroughly chilled, about 2 hours. Spoon the bananas and coffee bean syrup over the yogurt and serve.

Make Ahead

The espresso syrup can be prepared one day ahead; let cool then refrigerate overnight. Gently reheat the syrup before pouring it over the bananas.

Ingredients:
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1 cup dark raisins
1/2 cup golden raisins
1 cup strong, brewed coffee
4 ounces softened butter
1/2 cup sugar
2 eggs
1/2 cup molasses
1 cup coarsely chopped walnuts
Coffee Glaze*

*Coffee Glaze:
1-1/2 cups powdered sugar, sifted
2 tablespoons melted butter
1/2 teaspoon vanilla extract
4 tablespoons hot, strong, brewed coffee

Directions:
1.Preheat oven to 350° F. Sift together the flour, baking soda, baking powder, salt, and spices. Set aside.
2. Mix together the raisins in a small bowl.
3. Heat the coffee in a heat-proof glass measuring cup in the microwave to boiling.
4. Pour over the raisins. Set aside for at least 15 minutes.
5. Meanwhile, cream the butter and sugar together with the electric mixer.
6. Beat in the eggs, one at a time, beating well after each addition.
7. Beat in molasses. Slowly beat in the dry ingredient mixture.
8. Drain the raisins and discard the coffee.
9. Stir in the raisins and nuts.
10. Spread the batter in a well-greased 13 x 9 x 2-inch baking pan.
11. Place in the center of the preheated oven. Bake for 30 minutes or until the top of the
cake springs back when lightly pressed.
12. Cool for a couple of minutes and then spread the glaze over the top of the cake. Cool
completely before cutting into bars.
(Makes 24 bars.)