Austin's Kitchen Recipes:
COFFEE COCOA SNACK CAKE
The coffee in this recipe intensifies the chocolate flavor of this super-moist cake. We suggest you use nanland's medium-bodied Peru.
5 oz. (10 Tbs.) very soft unsalted butter; more for the pan
1-2/3 cups granulated sugar
2 large eggs, at room temperature
1 tsp. pure vanilla extract
1/2 tsp. table salt
7 1/4 oz. (1 1/2 cups plus 2 tablespoons) unbleached all-purposed flour plus more for lining the pan
2 1/2 oz. (1/2 cup plus 1/3 cup) unsweetened natural cocoa powder (Not Dutch processed)
1 tsp. baking soda
1 tsp. baking powder
1 1/2 cups brewed nanland coffee, cooled to warm
TIP: Give the butter plenty of time to warm up. You can tell your butter is soft enough if it squishes when poked lightly with a finger.
Position a rack in the center of the oven and heat the oven to 350°F. Generously butter a 9-inch-square baking pan. Line the bottom of the pan with a square of parchment, butter the parchment, and then flour the bottom and sides of the pan. Tap out any excess flour.
If mixing by hand, put the softened butter and sugar in a medium bowl. Using a wooden spoon, cream them until smooth, about 1 minute. Switch to a whisk and blend in the eggs one at a time. Stir for another 30 seconds, until the batter is smooth and the sugar begins to dissolve. (If using a stand mixer, put the butter and sugar in the bowl and, using the paddle attachment, cream until smooth, about 1 minute. Blend in the eggs one at a time, mixing just until incorporated, about 20 seconds. Then switch to a whisk and blend in the rest of the ingredients by hand.) Mix in the vanilla and salt. Sift the flour, cocoa, baking soda, and baking powder directly onto the batter. Pour in the coffee. Gently whisk the ingredients until the mixture is smooth and mostly free of lumps.
Pour the batter into the prepared pan, spreading it evenly with a rubber spatula. Bake until a skewer inserted in the center comes out with only moist crumbs clinging to it, 40 to 43 minutes. Set the pan on a rack to cool for 20 minutes. Carefully run a knife around the edges of the pan, invert the cake onto the rack, and remove the pan. Invert again onto another rack and let cool right side up until just warm.
Make Ahead Tip: The cake can be wrapped in plastic and stored at room temperature for up to five days.
Punta Islita Coffee Sauce (for steak)INGREDIENTS:
8 brewed ounces of your favorite nanland coffee
8 brewed ounces of espresso roast coffee
2 cup port or red wine
1 cup sugar
3 T cornstarch
1. Mix 1 cup nanland coffee and 1 cup espresso coffee in a sauce pan and reduce by half over medium heat.
2. In a separate pan, reduce 2 cups port or red wine by half.
3. Mix the coffee and wine together and add 1 cup of sugar.
4. Heat and stir until sugar is dissolved.
5. Mix 3 tablespoons of cornstarch in cold water to dissolve.
6. Add cornstarch to the sauce and heat to boiling for one minute.
7. Use more or less cornstarch to make the sauce as thick as you like it.
nanland Coffee Steak Rub
Four 10 oz. New York Strip Steaks
3 Single serve cups of Nicaraguan nanland organic coffee
3 tablespoons Mild Chili Powder
3 tablespoons Light Brown Sugar
1 tablespoon Ground Black Pepper
3 tablespoons Kosher Salt
1 tablespoon Paprika
3 tablespoons Jamaican Jerk Spice
6 strips Bacon, cut into pieces
Caramelized Onion Balsamic Vinegar Jam
1. Remove the tops of 3 single serve cups and pour the ground coffee into a mixing bowl. Add the chili powder, brown sugar, black pepper, Kosher salt, paprika and jerk spice. Mix thoroughly and set aside.
2. Fry the bacon and add the onion jam. Set aside and keep warm.
3. Generously rub the coffee spice into the steaks. Let sit for 10 minutes. Grill or sear in a heavy skillet on both sides to desired doneness.
4. Top with warm jam, serve and enjoy!
Coffee Bacon Sandwiches
This recipe makes 8 pieces of bacon and enough spread 4 sandwiches and comes from Joy the Baker Cookbook.
* For the Bacon:
8 slices uncooked bacon
1 K cup ground nanland coffee-removed from pod
1/4 teaspoon chili powder
2 tablespoons packed brown sugar
2 tablespoons molasses
1 tablespoon water
* For the Spread:
4 ounces goat cheese
4 medjool dates, pitted and coarsely chopped
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1/4 teaspoon crushed red pepper flakes
* For the Sandwich:
fresh baby spinach leaves
crusty, toasted bread
1. Lay cascading bacon slices atop one another so that the fat is on top. Place bacon on top of a piece of plastic wrap or brown butcher paper.
In a small bowl, stir together ground coffee, chili powder, brown sugar, molasses, and water. Spread the mixture on top of the bacon slices, pressing with the back of a spoon. The coffee topping will only be on the fat part of each bacon strip. Wrap the bacon and coffee in the plastic wrap or butcher paper and place in the fridge. You may want to put the mixture in a large sealable back to prevent any leaking. Let sit for 2 hours or overnight.
2. When ready to bake, place a rack in the center of the oven and preheat oven to 375 degrees F. Line a baking sheet with parchment paper and separate the bacon slices on the paper in a single layer. If you prefer, you can wipe some of the ground coffee marinade off before baking. The majority of the coffee will only be on one side of the bacon slice. Bake until browned and crisp, 14 to 17 minutes, or until bacon has reached your desired crispiness. Remove from the oven, allow to drain on a piece of paper towel. While the bacon is cooking, assemble goat cheese spread.
3. To make the Spread: In a medium bowl, place goat cheese, pitted dates, lemon zest, lemon juice, olive oil and red pepper flakes. Use a fork to mash the ingredients together. Mash until well incorporated. Add a touch more lemon juice or olive oil to reach your desired consistency.
4. Spread goat cheese mixture on buttered and toasted bread. Top with coffee bacon and fresh spinach. Serve immediately.