| Frozen Mocha Mousse. (CP photo) | |
Cooking with coffee isn't new. But with all the varieties now available in the marketplace, using coffee as a food, along with pairing different coffees with specific foods, is undergoing a resurgence in popularity.
"My 93-year-old grandmother in her generation cooked with coffee a lot," says Trish Magwood, owner-operator of Dish, a Toronto cooking school and culinary centre.
"Her original recipe for Mocha Mousse, which I refined a little (for this story), was made with instant coffee."
The use of coffee as food goes back to its earliest history. Coffee is a fruit of an evergreen bush, and it resembles a bitter cherry. Among the tribes of Ethiopia, where coffee originates, coffee was often eaten rather than drunk, according to Antony Wild's Coffee: A Dark History. Coffee is now widely grown in high-altitude tropical regions.
Magwood believes that the use of coffee as food has made a comeback because there are so many different blends now "that it is not just how do you pair coffee, but how do you pair specific coffees to specific foods?"
People, she says, are delving much deeper into single products like coffee and chocolate.
The pairing trend is also happening with tea, wine, cheese and other foods and beverages, she adds.
Here is a sample of Magwood's coffee pairing notes:
Cheddar, Spinach and Tomato Omelette: "A traditional medium dark roast blend with bold European style stands up to aged cheddar and oven-roasted tomatoes."
Grilled Chili Pressed Strip Loin Steak with Spicy Broccolini and Sweet Potato Fries: "Ground peppers and a big flavoured steak needs the power of the seriously dark and robust Columbian with balance to not overpower the sweet potato fries."
Frozen Mocha Mousse Spiked with Crushed Whole Espresso Beans: "Sip an espresso after dessert and let the flavours linger."
COOKING WITH COFFEE
Here are some tips for cooking with coffee:
- Coffee should be treated as a spice. Lighter roasts are more acidic, while darker ones are robust, toasty and strong. It's these that work best in cooked dishes where the coffee must hold its own against other powerful flavours.
- Coffee can also be used to add a nutty, burnt-sugar tone to all kinds of dishes. The fact that it's roasted is the key thing to remember. It works with other toasty flavours, from chocolate to caramel to nuts.
- A simple idea to get a coffee kick is by adding syrup, which is perfect for drizzling over creamy mousses, hazelnut meringues or chocolate brownies.
CRANBERRY APRICOT BUTTERMILK SCONES
(Makes 8 servings)
3 cups (750 ml) all-purpose flour
1/3 cup (75 ml) sugar
2 1/2 tsp (12 ml) baking powder
1/2 tsp. (2 ml) baking soda
3/4 tsp. (3 ml) salt
3/4 cup (175 ml) unsalted butter, cut into small pieces
1/4 cup (50 ml) dried cranberries
1/4 cup (50 ml) chopped dried apricots
1 cup (250 ml) buttermilk
2 oz (60 g) unsalted butter, melted
1/4 cup (50 ml) rock sugar, for dusting
1. Preheat oven to 425 F (220 C).
2. In a bowl, stir together flour, sugar, baking powder, baking soda and salt. Add butter pieces and, using fingertips or pastry blender, work butter into dry ingredients until mixture resembles coarse cornmeal. Leave a few larger pieces to create flakiness.
3. Toss in cranberries and apricots. Add buttermilk. Mix with a fork until ingredients are moistened (do not overmix).
4. Gather dough into a ball, pressing gently until it holds together.
5. Turn onto a lightly floured work surface and knead briefly. Gather and lightly press into a circle (about 1 inch/ 2.5 cm high). Brush dough with melted butter and sprinkle with rock sugar. Cut into 8 triangles.
6. Bake for 10 to 12 minutes or until bottoms are golden and scones are cooked through.
Note: Use this scone recipe as a template for any sweet fruit or savoury scones. Substitute currants or apples for the fruit called for here or try different herbs and cheeses. Omit sugar for savouries.
Add coffee to a luscious Mocha Mousse and enjoy a cup with crumbly Cranberry Apricot Buttermilk Scones.
For the mousse, Old World European-style espresso beans work well with the richness of the cream. The coffee flavour pairs nicely with the toasted almonds.
The scones, which are studded with dried fruit, make a nice treat teamed with mid-morning coffee.
FROZEN MOCHA MOUSSE
(Makes 8 to 10 servings)
2 egg whites
Pinch salt
4 Tbsp. (60 ml) sugar
2 cups (500 ml) whipping cream
1 Tbsp. (15 ml) finely ground espresso beans, plus extra for garnish
2 tsp. (10 ml) vanilla
1/4 cup (50 ml) sugar
1/4 cup (50 ml) slivered almonds, toasted and cooled, plus more for garnish (optional)
1/2 cup (125 ml) chocolate, grated
1. In a medium bowl, beat egg whites. Add salt and beat with an electric mixer until foamy. Add sugar and beat until soft peaks form.
2. In a separate bowl, whip cream with finely ground espresso beans until soft peaks form. (Whipping together helps to infuse coffee flavour and mocha colour.) Add vanilla and second yield of sugar.
3. Fold cream into egg white mixture. Fold in 1/4 cup (50 ml) slivered almonds, if desired, and transfer to a large glass bowl or individual glasses and freeze for at least 4 hours.
4. Garnish with slivered almonds, if using, grated chocolate and additional crushed espresso beans. For a decadent garnish, add espresso chards or chocolate-covered espresso beans. Serve in a trifle bowl or cappuccino cups.
Tip: It is always best to dry toast nuts in a single layer on a cookie sheet in the oven or in a dry frying pan with no oil. When the nuts become fragrant, the natural oils are released. Allow them to get light brown, remove and cool. They can be kept in an airtight container for a few days.