Stir Coffee DREW CAREY’S APPLE COFFEE CAKE 2 cups flour l'/j cups granulated sugar 2 teaspoons cinnamon 1 teaspoon salt Vi cup vegetable oil 2 large eggs V* cup coffee (liquid) I x h teaspoon vanilla extract IV4 cups apples, peeled and sliced 1 cup chopped nuts Grease a Bundt pan. Mix all other ingredients together in a bowl. Pour mixture into pan. Bake at 350 F for one hour. Serves 10-12. COFFEE CHILI 1 cup dried red beans 1 cup extra-strength coffee 2 tablespoons vegetable oil 'A cup chopped onion 3 cloves garlic, finely chopped 2 pounds top sirloin steak, cut into '/2-inch cubes I'/i tablespoons chili powder 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon ground cumin 1 teaspoon freshly ground pep per 1 can (14'/2 ounces) tomato puree or crushed peeled to matoes 1 cup beef broth Salt to taste Sour cream for garnish Grated Monterey Jack cheese, for garnish For More Than Beverages Cilantro sprigs for garnish In a mixing bowl, cover the red beans with cup coffee. Soak overnight. In a deep casserole, heat 1 ta blespoon of the oil and saute the onion and garlic over medium heat until soft, about 10 minutes. Set them to one side, add the re maining tablespoon of oil, and brown the steak cubes. Add the remaining 'A cup cof fee, spices, and tomatoes to the casserole. Bring to a boil, stir well, and allow to simmer for 10 minutes. Add the beef broth and the drained beans to the casserole and bring to a boil over medium heat. Reduce the heat and sim mer for 1 hour. Season with salt. To serve, ladle the chili into in dividual bowls and top with the sour cream, grated cheese, and sprigs of cilantro. Serves 4 to 6. COFFEE CHEESECAKE Crumb Crust: Butter flavor no-stick cooking spray 3 tablespoons chocolate wafer crumbs 1 tablespoon granulated sugar Batter: 1 ounce unsweetened chocolate 2 ounces semisweet chocolate V* cup unsifted cake flour 1 tablespoon cornstarch Generous pinch of baking soda Vb teaspoon salt Vi plus 1 tablespoon unsweet ened baking cocoa 3 cups nonfat cottage cheese (24 oz) VA cups light cream cheese 1 tablespoon vanilla ex tract 1 tablespoon plus 1 tea spoort in stant espres so or regular coffee pow der VA cups granu lated sugar 1 large egg plus 2 large egg whites Chocolate curls or shavings 1 bar or block semisweet chocolate 1 teaspoon confectioner’s sugar Position rack in center of oven and preheat the oven to 325 de grees F. Cut a sheet of heavy duty aluminum foil and mold it completely around the outside of the spring foam pan; this will prevent leaking during the water bath. Remove pan from foil and set it aside. Coat the inside of the spring foam pan with cooking spray. In a cup, blend together chocolate wafer crumbs and sugar, then dust the inside of the baking pan with this mixture. Spread excess crumbs evenly over the bottom of the pan and set aside. Coarsely chop the chocolates and set them to melt in the top of a double broiler over low heat; re move from heat and set aside to cool. Place a sifter over a medium sized bowl and measure into it the flour, cornstarch, baking soda, salt and cocoa. Stir/sift the ingredients into the bowl and set aside. Place the nonfat cottage cheese in a strainer set over a bowl, cover the strainer with a piece of plastic wrap or wax paper, and press on it with your hand to force out any excess liquid. In a blender or food processor, pro cess the cottage cheese 2 or 3 full minutes, until absolutely smooth, without any graininess. Scrape down the bowl and blade once or twice. Add the cream cheese and process until smooth. Stir vanilla and coffee powder together in a cup, and then add it to the cheese mixture with the sugar, egg, and egg whites, and melted and cooled chocolate. Pulse to blend. Add the dry in gredients all at once and pulse only to combine; do not overwork the mixture. Pour the batter into the prepare<Lpan. Set the pan in side the molded foil and press the foil tightly around the pan sides so no water can penetrate. Place the foil wrapped pan into the roasting pan and add hot water to reach about one third of the way up the sides of the pan. Bake for one hour until the top is dry and glossy and you can touch the surface without leaving a mark. Turn off the heat, and leave the cake inside with the door closed for another hour. Remove the cake from the water bath and foil wrapper and cool completely on a rack in a draft free location. Refrigerate, covered with foil or plastic wrap at least 4 hours or overnight, until completely chilled. Follow the directions to All Herbs Plus One -Mineral!, Lancaster Farming, Saturday, January 11,2003-B7 Featured Recipe Coffee isn’t just for drinking as you can see from the recipes that appear on 86. Many people will be surprised by this recipe that incorporates coffee beans into a rub for roast beef. Sometimes the most unusu al combinations turn out to be winners. And, according to those who tried it, this recipe from the New York Beef Industry Coun cil is a winner. Try it, and let us know how you likp it. ESPRESSO-CRUSTED BEEF ROAST 1 beef rib-eye roast, small end, 4 to 6 pounds Espresso Rub: 1 tablespoon ground espresso coffee beans 1 tablespoon packed brown sugar 1 teaspoon salt 1 teaspoon coarse grind black pepper Balsamic Sauce: 1 cup balsamic vinegar V* cup butter, at room temperature 4 teaspoons all-purpose flour 1 cup ready-to-serve beef broth 'A teaspoon coarse grind black pepper Heat oven to 350 F. Combine rub ingredients; press evenly onto beef roast. Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thick est part of beef, not resting on fat. Do not add water or cover. Roast in 350 F oven VA to 2 hours for medium rare; 2 to 2Vi hours for medium doneness. Remove roast when meat thermometer registers 135 F for me dium rare; 150 F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand IS to 20 minutes. (Temperature will continue to rise about 10F to reach 145 F for medium rare; 160 F for medium.) Skim fat from drippings; re serve drippings. Meanwhile bring vinegar to a boil in small nonreactive sauce pan; cook over medium heat 20 minutes or until reduced to 'A cup. Mix butter and flour in small bowl until smooth. Add broth, reserved drippings and pepper to pan. Gradually whisk in butter mixture until smooth; bring to a boil. Reduce heat; simmer 1 minute, stirring constantly. Keep warm. Carve roast into thin slices. Serve with sauce. Makes 6 to 8 servings. Prep and cook time: 2 I A to 3 hours. Recipe Topics If you have recipes for topics listed below, please share them with us. We welcome your recipes, but ask that you include ac curate measurements, a complete list of ingredients, and clear instructions with each recipe you submit. Be sure to include your name and address. Recipes should reach our office one week be fore the publishing date listed below. Send your recipes to Lou Ann Good, Lancaster Farming, P.O. Box 609, Ephrata, PA 17522. January 18 Make It Healthy 25 Breads, Muffins, More February 1 Heart-Healthy Recipes 8 Valentine Specials make chocolate curls or shavings over the curls just before serving, and pile them on top of cake. Sift To make curls, use a chocolate a tiny bit of confectioner’s sugar bar or block the size that com forts your hand. Bring the chocolate to room temperature. Draw a swivel type vegetable peeler across the top of the bar letting the curls fall on the paper below. Use a toothpick to lift the fragile curls and pile on top of cake. To make shavings, take a block or piece of chocolate and draw it across the medium size holes of a grater letting shavings fall directly on top of cake.
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