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Recipes

COFFEE WAFFLES WITH TIRAMISU CREAM

Waffle ingredients:
1 cup Brewed "Café Catalina"
1/2 cup Heavy cream
2 teaspoons Vanilla
1 teaspoon Nutmeg
1 teaspoon Unsweetened cocoa powder
1 1/2 cup All-purpose flour
1/e teaspoon Baking soda
1/8 teaspoon Salt
1/3 cup Vegetable oil
2 Eggs
Tiramisu cream ingredients:
1/4 teaspoon "Café Catalina" grounds
1/8 teaspoon Nutmeg
1/8 teaspoon Cinnamon powder
1 1/2 cup Heavy cream
1/2 cup Confectioner's sugar

 

Procedure:

For waffles:

  1. Brew the coffee and let it cool down to room temperature.
  2. Mix all the dry ingredients in a bowl.
  3. Mix all the wet ingredients in another bowl.
  4. Slowly, add the wet ingredients to the dry ingredients until creamy.
  5. Let it rest for 5 minutes.
  6. Pre-heat the waffle maker.
  7. Add the butter when the waffle maker is ready.
  8. Pour the batter into the waffle maker.

For Tiramisu whipped cream:

  1. Chill a bowl for 15 minutes in the freezer.
  2. Mix all the dry ingredients except for the confectioner’s sugar.
  3. In your previously chilled bowl beat the heavy cream briskly with your hand wisk.
  4. Add the confectioner’s sugar.
  5. Add the dry ingredients mix.
  6. Whisk for 5 minutes until creamy.
  7. Pour over the coffee waffles.

 

 


 CHOCOLATE ESPRESSO BUNDT CAKE

 

Cake Ingredients:
1 cup Hot brewed coffee
3/4 cup Powdered cocoa
1 cup Heavy cream
1/2 cup Vegetable oil
2  Big eggs
1 teaspoon Vanilla extract
2 cups All-purpose flour
2 cups White sugar
2 teaspoons Baking powder
1 teaspoon Baking soda
1 teaspoon Salt
1 teaspoon Nutmeg
Glaze Ingredients:
8oz Softened cream cheese
2 cups Confectioners sugar
1 teaspoon Vanilla extract
2 teaspoons Espresso instant coffee
1 cup Heavy cream
1 teaspoon Nutmeg

 

 

Procedure:

For Cake:

  1. Preheat oven at 350°.
  2. In a small bowl beat the coffee and cocoa powder until smooth. Put aside to cool.
  3. In a large bowl combine the heavy cream, vegetable oil and the eggs and beat until smooth.
  4. Add the vanilla extract to the coffee and cocoa powder mixture and beat until combined.
  5. Add the flour, sugar, baking powder, baking soda and salt to the wet ingredients. Beat until smooth and without lumps.
  6. Pour the batter in a greased cake pan and bake for 40 minutes or until a toothpick comes out clear from the center of the cake.
  7. Let the cake cool down for several minutes before turning the cake pan over a wire rack for the cake to cool completely. Don’t let the cake stay for too long on the cake pan or it will stick to it.

 

For Glaze:

  1. Beat the cream cheese at medium speed at medium speed until soft. Change the speed to low and add one cup of confectioner’s sugar until a soft glaze forms.
  2. Add the vanilla extract. The espresso instant coffee and the nutmeg.
  3. Pour the glaze over the cooled cake and let it drop like a waterfall over the sides. Sprinkle a teaspoon of nutmeg zest over it.

 

Note: You can prepare this cake in advance. Bake it, let it cool completely, wrap it in plastic wrapping paper and store in the refrigerator. When you are ready to eat  it, prepare the glaze and pour over the cake. If the glaze turns hard, add a little of heavy cream until soft.

 

 

COFFEE RUB

For steaks and ribs

 

Ingredients:
1 tablespoon Coriander seeds
1/4 cup Finely ground Café Catalina
1 tablespoon Coarse salt
1 tablespoon Ground cilantro
1 tablespoon Dried oregano
2 tablespoons Brown sugar
2 tablespoons Ground ginger
2 tablespoons Pimentón español
1 tablespoon Ground black pepper

 

 

Procedure:

  1. Grind the coriander seeds with a mortar & pestle.
  2. Add the rest of the ingredients to the coriander and mix everything with a spoon.
  3. Press the mixture with the pestle.
  4. Save the rub in an air-tight glass container for up to six months in a cool dark place or in the refrigerator.