Cooking with Coffee – Not your cup of tea?

As I have said before, I love coffee and I love cooking, so combining the two is a real treat for me.

The first time I came upon a recipe to use coffee in a savory item, I was surprised that I had never thought about it before then.  I mean, coffee has a great flavor and goes well with different foods.  Since then, I have seen thousands of coffee recipes that involve the obvious – a drink – and of course, plenty of desserts.  But, I like the savory items that use coffee best!  (A good cup of coffee is dessert enough to me!)

I just posted a recipe on our recipes page for coffee-rubbed cheeseburgers with bbq sauce and another recipe for a coffee gelée (sweet dark coffee in gelatin form).  Let us know what you think!

Coffee-Rubbed Cheeseburgers

Who doesn’t love a good burger?


Coffee rub:

1 tablespoon freshly ground coffee

2 teaspoons (packed) golden brown sugar

2 teaspoons freshly ground black pepper

1/2 teaspoon ground coriander

1/2 teaspoon dried oregano

1/2 teaspoon fine sea salt


8 slices smoked bacon

1 pound ground chuck

1 pound ground sirloin

8 slices smoked provolone, smoked caciocavallo, or smoked Gouda cheese (about 8 ounces)

8 hamburger rolls

Tomato slices, onion slices and your favorite bbq sauce for serving

For coffee rub:
1.  Mix all ingredients in small bowl.   Can be made 1 week ahead. Store airtight at room temperature.

For burgers:

  1. Cook bacon in large skillet until crisp. Transfer to paper towels to drain. Break in half. Gently mix chuck and sirloin in large bowl. Form meat into 8 patties, each 3 1/2 to 4 inches in diameter and 1/3 to 1/2 inch thick. Using thumb, make slight indentation in center of each burger (this will help with shrinkage when it cooks).  Cover separately and chill.
  2. Prepare grill (medium-high heat). Sprinkle 1 teaspoon coffee rub on top side of each burger. Place burgers, rub side down, on grill rack. Grill until slightly charred, about 4 minutes; turn.
  3. Place 2 bacon slice halves atop each burger. Cook 3 minutes.
  4. Top each with 1 cheese slice. Cover and cook until cheese melts, about 1 minute longer.
  5. Place burgers atop bottom halves of buns. Top with onion slices and tomato slices. Spoon dollop of your favorite bbq sauce over it all. Cover with bun tops and serve, passing additional sauce alongside.

Dark-Roast Coffee Gelee

Use dark and rich coffee for this tasty dessert!  It can be made and chilled a day ahead.

For Gelée:

6 Tablespoons finely ground dark-roast cofee

2 1/4 cups boiling-hot water plus 1 Tablespoon cold water

1/2 cup sugar

1 1/2 teaspoons unflavored geleatin (from one 1/4-oz envelope)

2 teaspoons vanilla

For Topping:

1/4 cup packed dark brown sugar

1 cup chilled heavy cream

scant 1/4 teaspoon curry powder


Make gelée:

1.  Brew ground coffee in a filter-style coffeemaker (not electric) or a sieve lined with a paper filter using 2 cups boiling-hot water.

2.  Meanwhile, bring granulated sugar and remaining 1/4 cup hot water to a boil in a small saucepan, stirring until sugar is dissolved, then remove from heat.

3.  Sprinkle gelatin over 1 tablespoon cold water and let soften 1 minute.

4.  Stir together hot coffee, sugar syrup, and vanilla in a metal bowl, then add gelatin mixture, stirring until dissolved.

5.  Chill, covered, until softly set, at least 8 hours.

Make topping:

1.  Force brown sugar through a sieve into a bowl, then add cream and curry powder and beat with an electric mixer or a whisk until it just holds soft peaks.

Finally, divide gelée among 10 (2- to 4-ounce) cups (such as espresso cups) and top with dollops of the whipped cream.