Table Around the


Cooking with Coffee


Coffee is beter for more than your morning cuppa—try it in one of these sweet and savory applications


1


SALTED CARAMEL IRISH COFFEE Stir together ½ cup sugar, 2


Tbsp corn syrup, and 2 Tbsp water in a medium saucepan. Turn heat to medium and cook, stirring, until the mixture bubbles. Stop stirring and let boil until deep amber, 10 to 15 minutes. (Watch carefully.) Immediately remove from heat; stir in 1 cup hot heavy cream. (Caramel will bubble up.) Stir briskly until smooth. Stir in 2 Tbsp unsalted butter, 1 tsp vanilla, and ¾ tsp kosher salt.


14 | NOVEMBER 2, 2014 © PARADE Publications 2014. All rights reserved


(Refrigerate up to 3 days.) When ready to serve, brew strong coffee. Place 2 Tbsp caramel sauce into each of 6 mugs. Stir 1½ ounces Irish whiskey into each mug. Pour in coffee, stir to combine, then dollop with whipped cream. Serves 6.


foil and bake at 300°F for 3 hours, 30 minutes. Uncover pan; cook 30 minutes longer or until browned. Transfer to a board and let rest 15 minutes. Place pan over two burners on stove, turn heat to medium-high, and bring onions and juices to a simmer, stirring occasionally, until slightly thickened. Slice brisket and serve with pan juices. Serves 8.


2


COFFEE-RUBBED SLOW-COOKED BRISKET


Toss 3 thinly sliced onions with 1 Tbsp olive oil and ½ tsp kosher salt in a roasting pan. In a small bowl, combine 3 Tbsp ground coffee, 3 Tbsp packed dark brown sugar, 1 Tbsp kosher


salt, 1½ tspsmoked paprika, ½ tsp garlic powder, ½ tsp cayenne, and a generous pinch of black pepper. Generously coat 1 (4-lb) half brisket all over with the rub. Cover tightly with


3


VIETNAMESE COFFEE PUDDING Place a sieve over a large


bowl. Pour 2 tsp sweetened condensed milk into each of five small bowls and set aside. Combine 2/3


cup sugar, ¼ cup cornstarch, ¼ tsp salt, and 1/3 cup


plus 1 Tbsp instant espresso powder in a saucepan (off heat). Slowly whisk in 2 cups milk and ½ cup heavy cream, then 4 beaten egg yolks. Turn heat to medium and cook, stirring constantly, until mixture just starts to bubble on the edges. Turn heat to low; cook 30 seconds longer. Pour mixture through sieve, discarding lumps. Whisk in 3 Tbsp unsalted butter, 1 tsp vanilla, and 1 tspcoffee extract until butter melts. Pour pudding into bowls; press plastic wrap onto surface. Refrigerate until set, at least 3 hours. Before serving, top each with 2 tsp sweetened condensed milk. Serves 5.


Warm 2 Tbsp olive oil in a large skillet over high heat. Add 1 lb bulk pork breakfast sausageand cook, breaking up chunks, until no longer pink. Transfer to a plate using a slotted spoon. Reduce heat to medium and add 1 Tbsp olive oil. Sprinkle 2 Tbsp all-purpose flour over oil and cook, stirring constantly, 3 to 5 minutes. Add 1 cup coffee and bring to a simmer over medium- high heat. Season with salt and pepper. Reduce heat to low and stir in 2 tsp packed light brown sugar and 1 Tbsp cream. Add sausage to skillet; stir. Serve with biscuits. Serves 4.


4


SAUSAGE WITH RED-EYE GRAVY AND BISCUITS


PHOTO: ANDREW PURCELL; FOOD STYLING, CARRIE PURCELL


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