Just Add Coffee

Four recipes with one not-so-secret ingredient, coffee! Cakes and steaks for everyone!

So we’re going all out with coffee today: because 1) it’s National Coffee Day on Sunday and 2) we’re about four cups in. The last thing we need right now is another liquid so we’re looking at some super recipes that use this cute little bean. Some coffee and cardamon granitas (for our friends in the southern hemisphere), grilled ribeye steaks with a vanilla coffee rub, and the simplest espresso ice cream recipe in the game are all yours below. #TGIF

Grilled Ribeye Steaks with Vanilla Coffee Rub via U Try It

1 tablespoon olive oil
2 ribeye steaks (a little over 1 lb each, bone-in)

For the rub:
1 tablespoon Singing Dog Vanilla Coffee, grounded
1 tablespoon Singing Dog Vanilla Salt
1 tablespoons brown sugar
1/2 tablespoon freshly ground black pepper
1/2 teaspoon red chili pepper flakes
1 tablespoon granulated garlic
1 tablespoon smoked paprika

In a medium mixing bowl, add all the rub ingredients together and stir well with a fork. Gently massage the olive oil onto the
steaks and then sprinkle all the rub onto all sides of the meat. Gently pat the rub so it sticks onto the steaks. Marinate for 2 hours in the fridge, or overnight.

When ready to grill, take the steaks out from the fridge 30 minutes before grilling to take some chills off the meat. Preheat the grill on high. Grease the grate of the grill with vegetable oil. Sear the steak for 3 minutes on each side, or until it reach the doneness you prefer. Insert a thermometer into the thickest part of the meat to make sure. For medium-rare, 130-135 degree F; for medium, 140-145 degree F; and for medium-well, 150-155 degree F. If you prefer your steaks well done, you might as well go grab yourself a burger instead! Remove the steaks from heat, cover with a piece of foil and let them rest for 10 minutes before slicing.

Coffee and Cardamon Granita with Cream via Gourmet Traveller

350ml espresso
110 gm(½ cup) Demerara sugar
6 green cardamom pods, cracked
125 ml (½ cup) pouring cream
1 tbsppure icing sugar, sifted
75 gm(½ cup) pistachio kernels

Stir coffee, sugar, cardamom and 500ml water in a saucepan over medium heat until sugar dissolves, remove from heat, cool. Pour into a shallow tray, freeze until half frozen (1-1½ hours). Remove from freezer, break mixture into small ice flakes with a fork, then freeze again until just frozen (1-2 hours). Stir once more with a fork, breaking mixture into ice flakes.
Whisk cream and icing sugar in a bowl until soft peaks form and refrigerate until required.
Process pistachios in a food processor until finely ground. To serve, divide granita among chilled glasses, top with cream, scatter with ground pistachios and serve immediately.

Mocha Pudding Bars With Almond Cookie Crust via Serene Bakes Simply from Scratch

Almond Cookie Crust Layer:
1/4 cup sliced almonds, chopped
1 1/4 cup Whole Wheat Pastry Flour Or All-Purpose
1/4 cup Powdered Sugar
7 tablespoons Butter

Cream Cheese Layer:
1 tablespoon plus 1 teaspoon Water
1/2 teaspoon Unflavored Gelatin
1 cup Heavy Whipping Cream, Cold
5 tablespoons Powdered Sugar
1 tablespoon Pure Vanilla Extract
4 ounces Cream Cheese, Softened

Mocha Pudding Layer:
1 cup Sugar
3/4 cup All-Purpose Flour
3/4 cup Cocoa Powder
1/4 teaspoon Sea Salt
4 1/2 cups Milk
1 cup Coffee
4 whole Egg Yolks
1 teaspoon Vanilla Bean Extract
2 tablespoons Butter, Softened

Almond Cookie Crust Layer:
Preheat oven to 325 degrees. In a food processor or large bowl add almonds, flour and powdered sugar. Pulse or mix until well blended. Add butter to food processor and pulse until pea sized chunks. Otherwise use a pastry cutter and cut butter in until small pea sized pieces. Place crust mixture into a ungreased 9×13 pan. Press crust mixture evenly in the pan. Place in oven and bake for 20-25 minutes until just starting to brown. Remove from oven and cool completely.

Cream Cheese Layer:
Place a bowl over a pan of barely simmering water. Add water and gelatin to the bowl. Allow to cook until gelatin becomes clear and runny. In a mixer fitted with a whisk attachment add whipping cream, powdered sugar and vanilla. Beat over medium-high until soft peaks form. Drizzle in gelatin mixture while beating over medium-high until whip cream resembles clouds. Be careful not to over beat or it will create butter. Remove whip cream mixture to a separate bowl and refrigerate while beating cream cheese.
In the same mixing bowl add cream cheese and beat with whisk attachment until light and fluffy over medium-high. Scrape the sides as needed. Add 1/2 cup whip cream mixture and beat over low until almost combined. Scrape the sides of bowl between additions. Repeat with remaining whip cream 1 cup at a time until all whip cream is incorporated and fully combined.
Spread cream cheese/whip cream mixture over the top of the cooled almond cookie crust. Cover and refrigerate 1 hour.

Mocha Pudding Layer:
Mix sugar,flour, cocoa powder and salt into a large sauce pan and stir until lump free. Slowly drizzle in coffee and milk while stirring over medium heat. Cook and stir over medium heat until mixture thickens and is bubbly, about 5 minutes. Make sure to stir around edges well. Remove from heat. Whisk egg yolks. Take 1/2 cup mocha mixture and whisk continually while adding to the egg yolks. Continue to add mocha mixture until a total of 2 cups chocolate mixture has been added. Add egg mixture back into the mocha mixture and return to medium heat stirring continually until mixture starts to bubble, about 2 minutes and remove from heat. Add vanilla and butter, stir until fully combined. Allow mocha pudding to cool for 15 minutes, stirring as needed to help cool and prevent a skin from forming over the top. Spread mocha pudding over the cream cheese layer. Cover and refrigerate for 4 hours. Serve with sweetened whip cream.

One Step No Churn Espresso Coffee via Nigella

300 ml double cream
175 grams condensed milk
2 tablespoons instant espresso powder
2 tablespoons espresso liqueur

Whisk all the ingredients together until soft peaks form, and you have a gorgeous, caffe-latte-coloured airy mixture, and then fill 2 x 500ml / 1 x 1-pint airtight containers, and freeze for 6 hours or overnight. Serve straight from the freezer.

What’s your favorite coffee brand? We’re feeling La Colombe and Counter Culture these days… E-mail us pippa@sousstyle.com and/or gillian@sousstyle.com

Lead image taken from Cecilia’s Guide to Portland(ia), photo by Shawna X