The Culinary Connoisseur
Coffee Craze
28
Sep
Sep
Coffee has taken on a life of its own. Aside from the
coffee-based drinks that run the gamut from a basic $1.25 simple cup to
complicated gourmet drinks costing as much as $10, coffee flavored foods are
chosen more often than anything else. Ice cream, mousse or candy flavored with
coffee will outsell vanilla, chocolate or caramel any old time.
coffee-based drinks that run the gamut from a basic $1.25 simple cup to
complicated gourmet drinks costing as much as $10, coffee flavored foods are
chosen more often than anything else. Ice cream, mousse or candy flavored with
coffee will outsell vanilla, chocolate or caramel any old time.
Just smelling coffee can wake you up. A group of scientists reported that simply
inhaling the aroma of coffee can causes change in brain activity, reducing the
effects of sleep deprivation. And when you actually drink that cup of
coffee, caffeine reaches your blood super-fast, within 10 minutes. But if
you are about to enjoy your yom tov seuda, a cup of coffee is probably not on
the menu. So go ahead and try our coffee-flavored
dishes this Sukkos. We think you’ll find them pretty good substitutes for that
“cup of Joe!”
inhaling the aroma of coffee can causes change in brain activity, reducing the
effects of sleep deprivation. And when you actually drink that cup of
coffee, caffeine reaches your blood super-fast, within 10 minutes. But if
you are about to enjoy your yom tov seuda, a cup of coffee is probably not on
the menu. So go ahead and try our coffee-flavored
dishes this Sukkos. We think you’ll find them pretty good substitutes for that
“cup of Joe!”
For the rub:
2 tablespoons ground coffee
1 tablespoon packed dark brown sugar
1 tablespoon smoked paprika
1 tablespoon kosher salt
2 teaspoons coarsely ground black pepper
1 tablespoon instant coffee grounds
½ teaspoon garlic powder
For the brisket sauce:
2 tablespoons olive oil
1 small onion, diced
¾ cup strong brewed coffee
½ cup ketchup
2 tablespoons packed dark brown sugar
2 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon soy sauce
1 teaspoon smoked paprika
1 teaspoon mustard powder
Preheat oven to 250 degrees F.
Combine the rub ingredients. Season the brisket evenly
all over with the rub, spreading evenly and working into the meat. Place the brisket
in a pan and bake covered for 2 hours.
all over with the rub, spreading evenly and working into the meat. Place the brisket
in a pan and bake covered for 2 hours.
In a medium saucepan, combine sauce ingredients and bring
to a boil. Remove brisket from oven and baste with half the sauce. Bake for an
additional 2 hours, uncovering it for the last hour. Cool and slice. Serve warm
with the remaining sauce.
to a boil. Remove brisket from oven and baste with half the sauce. Bake for an
additional 2 hours, uncovering it for the last hour. Cool and slice. Serve warm
with the remaining sauce.
Crust:
½ cup margarine (1 stick)
¼ cup brown sugar—not brownulated
1 cup flour
1 tablespoon instant coffee grounds
1 tablespoon sugar, for rolling
For the ganache:
4 ounces whipped topping
1 teaspoon instant coffee
For the coffee mousse:
½ cup soy milk
4 ounces white marshmallows
1½ teaspoons instant coffee
2 tablespoons amaretto liqueur
4 ounces whipped topping
For the garnish:
1 cup whipped topping
2 tablespoons confectioners’ sugar
Cocoa powder for dusting
Preheat your oven to 350 degrees F. Spray a long rectangle tart pan with baking
spray.
spray.
In a food processor, cream the margarine and sugar. Add
the flour and pulse only until incorporated. Add the coffee grinds and pulse to
combine.
the flour and pulse only until incorporated. Add the coffee grinds and pulse to
combine.
Transfer the shortbread dough to a prepared tart pan, and
pat it into the pan. Sprinkle it with a pinch or two of sugar to make the job a
bit easier. Using your fingertips, press the crust evenly into the tart pan and
up the sides. Place a sheet of parchment paper into the tart shell and fill it
with pie weights or dried beans.
pat it into the pan. Sprinkle it with a pinch or two of sugar to make the job a
bit easier. Using your fingertips, press the crust evenly into the tart pan and
up the sides. Place a sheet of parchment paper into the tart shell and fill it
with pie weights or dried beans.
Bake the crust for 15 minutes. Remove it from the oven
and carefully remove the parchment and pie weights or beans. Return the crust
to the oven and bake the crust for an additional 10 minutes. Cool the crust
slightly.
and carefully remove the parchment and pie weights or beans. Return the crust
to the oven and bake the crust for an additional 10 minutes. Cool the crust
slightly.
Prepare ganache:
In a small saucepan, combine the topping and coffee; stir
to dissolve. Heat just to a boil. Remove from heat. Add the chopped chocolate
and stir to melt the chocolate and emulsify the mixture. Let stand 5 minutes to
cool. Pour into cooled crust.
to dissolve. Heat just to a boil. Remove from heat. Add the chopped chocolate
and stir to melt the chocolate and emulsify the mixture. Let stand 5 minutes to
cool. Pour into cooled crust.
For the coffee mousse:
Combine the milk and marshmallows in a pan over a low
heat and stir until the marshmallows have melted. Add the coffee and liqueur
and stir until smooth and combined. Cool completely.
heat and stir until the marshmallows have melted. Add the coffee and liqueur
and stir until smooth and combined. Cool completely.
Whip the topping until firm peaks form and fold into the
marshmallow mixture.
marshmallow mixture.
Pour into the tart shell and chill for 2 hours or until
set.
set.
Prepare topping:
Whip the topping and sugar in a mixer until firm peaks
form. Place in a pastry bag fitted with a plain round piping tip.
form. Place in a pastry bag fitted with a plain round piping tip.
Pipe small mounds of topping as desired to cover the
mousse. Dust slightly with cocoa.
mousse. Dust slightly with cocoa.
This tart can be prepared in advance and frozen.