Tips for using leftover coffee

Java anyone? The bean of the Coffea canephora or Coffea arabica plant has many complex flavors. Depending on how it is roasted, the flavor components are heightened. The picked berries from these plants are processed and dried. What results is a flavorful seed. These seeds are then roasted at temperatures around 200 C (392 F), during which the sugars in the bean caramelize, the bean changes color, and the flavor develops.

The beans are roasted to a light, medium, or dark brown color, depending on the desired flavor. Keeping this in mind, an aspiring chef or even a home cook with the right amount of knowledge can create unique creations using the ground beans, or some freshly brewed coffee. In this instance, however, we are contemplating using whatever is leftover in the pot, or the filter.

Sweet and savory dishes benefit greatly with the addition of coffee. Sweet temptations such as fudge, pies, cakes, pastries, candy, or even a creme brulee made with coffee along with the addition of chocolate, cinnamon, or even chilies can tempt the taste-buds. Reduction can even help to make your coffee base even stronger. How about some fresh cafe mocha ice cream with a spiced chocolate topping and coffee bean praline? It sounds delectably decadent! As for the beans, I have used them in Mexican moles, wet rubs, dry rubs, and I have even made a coffee barbecue sauce. My favorite thing to do with leftover coffee, is to combine equal amounts of sugar and coffee in a saucepan and heat to boiling. Once the sugar has completely dissolved, reduce the heat to a simmer and add a cinnamon stick. Continue simmering for about ten minutes longer then turn off the heat.

Let your syrup cool, then strain and store. This syrup makes a great addition to a drink I call, Mayan Delight. You simply rim a martini glass lightly with a little syrup then dip in unsweetened cocoa powder. Mix in a shaker half filled with ice, two and a half ounces of vodka to one ounce coffee syrup and one ounce Kahlua. Shake, pour and enjoy! As you can clearly see, the coffee bean is a very versatile ingredient. So the next time you have that last bit of coffee in that pot, save it for inspiration.

Red Whisky Barbecue Sauce

Here's a 4th of July recipe for you all! It's my own creation and I know you will all appreciate it. It's my own version of a kicked up spicy "JW" Red Whisky Barbecue Sauce using a few fresh ingredients!

1/2 vidalia or Mayan onion, finely chopped

4 fresh cloves garlic, finely minced

2 fresh jalapenos, seeded and finely chopped

3/4 C. Johnnie Walker Red Label Whiskey

1 lb. fresh Roma tomatoes, skinned, seeded and finely chopped

1/2 t. fresh ground black pepper

1/2 t. fresh ground white pepper

1/2 T. *Celtic grey salt (or substitute sea salt)

2 C. ketchup

1/4 C. tomato paste

1/3 C. apple cider vinegar

2 T. liquid smoke flavoring

1/4 C. Worcestershire sauce

1/2 C. dark brown sugar

1/2 t. hot pepper sauce

In a large skillet over medium heat, combine the onion, garlic, jalapenos and whiskey and saute for 10 minutes, or until onion is translucent.
Add the fresh tomatoes, ground black and white pepper, salt, ketchup, tomato paste, vinegar, liquid smoke, Worcestershire sauce, Dark brown sugar and hot pepper sauce.
Mix well and bring to a boil.
Reduce heat to medium low and simmer for 20 minutes. Cool. If you want to smooth out your sauce, use an immersion blender and give a whir or two. Taste it and re-season if necessary. Enjoy!

*Available in most specialty markets