Wednesday, June 17, 2009

I am Hosting a Giveaway for a Bodum French Press

I am hosting a giveaway. The winner wins a Bodum French Press. (A 1928-16_Original Chambord) It is truly simple. I want to hear all of your creative ideas on how to implement coffee in your food. The most creative dish wins. I will not be testing the dishes considering I have two little babies that keep me very preoccupied. I will have fellow foodies vote on the most unique.

List all the ideas in the a comment section below OR if you already (or want to put it on your site) you can put the link in my comment section. I will leave this open until Monday. On Tuesday (the 22nd) I will let other foodies vote on the most creative dishes using coffee. If I have a huge outcome then I will pick the top ten and let everyone vote from there. If you have any questions do not hesitate to ask.

I hope by next Friday a fellow foodie will have a new amazing Bodum coffee press.

Enjoy and let the game begin


  1. I like to sprinkle coffee on top of ice cream, mix it into gravy, and in a rub for steak!! (All eaten seperately of course!!)

  2. What a great promo! I'll have to create something special and get back to you.

  3. I use it when I make a pot roast. I put it in the beef stock in the bottom of the pan. It gives the juices a delicious depth. I also use it in vegetable beef barley soup for the same reasons.

  4. Almond Crust Mocha Cheesecake


    2 tbsp butter
    1 cup slivered almonds

    16 oz Fat-Free cream cheese
    4 eggs -- separated
    2 tbsp flour
    1/2 tsp vanilla extract
    1 tsp almond extract
    1/2 tsp salt
    1 3/4 cup heavy whipping cream
    1/8 cup strong coffee -- cooled
    3/4 cup Splenda Granular
    2 tbsp Dutched cocoa


    Heavily "butter" an 9.5" x 3" springform pan with Smart Balance or butter.
    Turn pan on its side and add a handful of slivered almonds and rotate pan, adding more almonds until all surfaces are coated. Put pan in freezer while preparing filling.

    Preheat oven to 325 degrees.

    In a large bowl, cream your cream cheese and Splenda Granular together. Add flour, cocoa and salt. Blend, then add extracts. Set mixer to lowest speed and mix in heavy cream in a slow, steady stream. Mix to a lightly fluffy consistency, then add egg yolks, 1 yolk at a time, mixing well.

    In a separate bowl, beat egg whites to stiff peaks. Use a rubber spatula to gently fold into cream cheese mixture. Pour filling into almond-coated pan.

    Wrap the bottom outside edges of the springform pan with foil to guard against water leaking in, then set pan in a casserole dish. Fill dish with warm water to come 1/2 way up the sides of springform pan. Bake at 325 degrees for 1 1/2 hours. When done, the edges will be firm while the center will be jiggly like firm-set gelatin. Turn oven off and allow cake to sit in oven for 30 mins to cool slowly. Remove to counter and allow to cool another 15-20 mins before moving to refrigerator.

    Refrigerate for at LEAST 4 hours, preferably overnight, before serving.

  5. its realy nice promotion , ill get back to u

  6. Coffee roasted, Whole Cornish Game Hen

    Ingredient Quantity
    For Cornish Game Hen;
    Cornish Game Hen 10 ea
    Dry Rub;
    Paprika 6 oz
    Onion powder 2 oz
    Garlic powder 2 oz
    Dry Basil 2 oz
    Dry Thyme 2oz
    Dry Oregano 1oz
    Salt to taste
    Cayenne Pepper 1 oz tsp
    Ground ginger 1 oz
    Lemon Pepper 1 oz
    Black crushed pepper 1 oz
    Coffee powder 2oz
    coffee liquor 4oz

    Coffee glazed nuts Wonton
    Wonton Sheet 1 pkt
    Almond 4oz
    Cashew 40z
    Pistachio 4oz
    Chestnuts 4oz
    Peanuts 4oz
    Coffee powder 2tsp
    Sugar 1tsp
    Vegetable oil 4 oz

    Dressing for wonton
    Sweet chili sauce 2 oz
    Honey mustard dressing 1oz
    coffee liquor 2oz
    Blended oil 1 lit

    Dry Rub;
    • Mix entire ingredients together and prepare a dry marination powder.

    For Cornish Gem Hen
    • Slit, Marinate Cornish hen with the dry rub day before, Cook on the grill providing grill marks .Apply lots of coffee liquor and cook in the oven.
    • When cooked portion it and debone apply more coffee liquor


    Make a crumble of all the nuts
    Rub the nuts with coffee powder, sugar and oil
    Then roast it in pre heated oven at 130c for 5 min
    Then stuff the mixture make the wonton as your desired shape
    For the dressing
    • Strain the sweet chili sauce and mix all ingredients together to form an emulsion.

  7. Wow. What great ideas so far....I am very excited about this giveaway and everyone has such wonderful idea. Keep it up!!!!!

  8. Unfortunately, I don't have coffee in any form. I think I am allergic to it. Although I love the smell, it always makes me feel nauseous. I know that the Barefoot Contessa always says to use coffee in chocolate cakes and stuff, she says it really helps bring out a chocolate flavour that you wouldn't otherwise get (but because of my coffee problem, I haven't tried it). Hubby on the other hand is a huge coffee lover (and we can always use a coffee press *wink*).

  9. Coffee Ice Cream
    I have an ice cream maker so it makes this easier, but if you know how to make ice cream without the machine, I am sure it would still work.

    1 cup whole milk
    1/4 cup coarsely crushed coffee beans
    3/4 cup granulated sugar
    2 cups heavy cream
    3 teaspoons pure vanilla extract

    In a saucepan, bring the whole milk to a simmer and add in coffee beans. Let simmer and steep until the milk is enfused with a rich coffee flavor (stronger than a normal cup). Strain out the coffee beans and put it back on the stove on very low heat. Whisk in the sugar and dissolve it. Let this all chill in the fridge until it is very cold. Into your Ice cream machine, pour your well chilled coffee mix, the heavy cream and the vanilla. Let mix until thickened (usually about 20-25 minutes). Pour into a freezer safe container and let ripen for at least an hour.

    You can use this recipe and add in dark chocolate chunks, or nuts too.

    Also, I always make coffee ice cubes in the summer so that they are on hand when I make iced coffe (it is hot in AZ!). If you want a frappacino-style milkshake, put some of this ice cream in the blender with some of the coffee ice cubes. You won't dilute anything!


  10. What a fun giveaway! Here's a recipe for Chocolate-Toffee Bars that uses coffee to enhance the flavor of the chocolate:

    You can see step-by-step photos for the recipe at this link:

    Chocolate-Toffee Bars

    The Crust:
    1 1/2 cups all-purpose flour
    1 tsp instant espresso powder or finely ground instant coffee
    1/2 tsp salt
    1/4 tsp ground cinnamon
    2 stick (8 oz) unsalted butter, at room temperature
    1/2 cup packed brown sugar
    1/4 cup granulated sugar
    1 tsp pure vanilla extract
    3 oz bittersweet or high-quality milk chocolate, finely chopped

    The Topping:
    6 oz bittersweet or high-quality milk chocolate, finely chopped
    1 cup Heath or Skor Toffee bits (about 4 Heath or Skor bars - these are chocolate-covered English toffee)

    Preheat the oven to 375 degrees F. To make the crust, combine the all-purpose flour, espresso powder, salt, and cinnamon in a medium bowl. Whisk together.

    Place the butter in the bowl of a stand mixer. Alternatively, place the butter in a large bowl and use a hand mixer. Beat for 3 minutes, or until the butter is smooth. Add the brown and granulated sugars and beat for an additional 3 minutes. Add the vanilla and beat briefly.

    Add the flour mixture to the mixer bowl. Before you start to beat, put a towel over the mixture so the flour stays in the bowl. Pulse 5-6 times, remove the towel and then beat until the flour mixture is almost incorporated. Add the 3 oz. of chocolate to the mixer and mix until the rest of the dry ingredients are incorporated. Do not overmix!

    Lightly butter a 9-x 13-inch baking pan. Line the pan with foil, leaving long foil ends on the side. Butter the foil.

    Scrape the dough into the prepared pan and press down the mixture with a spatula and your fingertips. Bake the crust for 20-22 minutes, or until the crust is bubbling. Turn off the oven, remove the pan, and place the hot pan on a cooling rack.

    Sprinkle the 6 oz. of chocolate over the hot bars and return to the oven for 2-3 minutes to soften the chocolate. Remove the pan from the oven and immediately spread the softened chocolate over the crust, using an offset spatula or the back of a spoon. Sprinkle the Heathy bar pieces over the chocolate and press down gently with your fingers.

    Let the bars cool to room temperature. If the chocolate is not set by the time the bars are cool, just pop the pan in the freezer for about 10 minutes. Using the overlapping as handles, lift the bars out of the pan and cut.

    Cut into bars to the desired size.

    Makes 36-54 bars, depending on the size they are cut.

  11. great giveaway! French presses truly make a marvelous cup of coffee.

    Although a plan cup with some milk is my favorite way to enjoy coffee, it does find its way into other things I create.

    I've used it as a rub for BBQ (combine with your choice of dried spices - I like it hot!) and I've made many variations of a coffee cheesecake. Using some ground coffee in chocolate biscotti recipes makes an extra coffee-licious treat for your cafe.

    I've also done some spins on the classic Irish Coffee combo (coffee & whiskey & cream). I've made Irish coffee ice cream & an Irish coffee cheesecake.

    Wow these recipes are going back awhile - I'll need to dig them up now!

    Good luck everyone!

  12. This is a gravy that can be used on anything from beef, pork, to tofu.
    Ginger-Coffee Gravy
    1 cup crushed ginger snaps - processed fine in a food processor
    2 cups Beef Broth/Stock
    1/2 cup strong brewed coffee
    Put all ingredients in a saucepan on stove, bring to a boil and cook to desired thickness. Add salt and pepper at your discretion.

    If you want a finer finish to the gravy, put through a strainer to eliminate lumps.

    Hope I win! :)

  13. I just made these the other day! Great timing for me. ;)
    Cafe & Cream Shortbread -

  14. I put some coffee in oatmeal along with Maple Syrup and cinnamon. Gives it a mocha, supercharged warmth.

  15. Wow!!!! You guys rock!!! What great ideas and incredible recipes.

  16. I never make a chocolate cake without adding a cup of strong coffee (or espresso) to boost the chocolate flavor.

  17. The best use for coffee to me is to enhance the flavour of chocolate. I use it in my rich dark chocolate for this reason. it also gives chocolate cakes a darker deeper colour without taking on the flavour of chocolate too much! the recipe for the choc cake is here:

  18. In the morning, when I have tea, I like to hard toast my bread and sprinkle coffee on it, and have that with the tea (usually I dip the bread in tea). It gives a great flavour to my morning breakfast!

  19. My favorite coffee recipe is Tiramisu! New to your site and love it!

  20. I love coffee flavour in a flourless dark chocolate cake. A miniscule strong espresso (about a quarter cup) usually does the trick. Mmmmmm. Also, like Lucia said, Tiramisu!

  21. Chocolate cupcake and the essence of coffee Hazelnut Dream cake

    2 cups) hazelnut Roasted
    1 cup firmly packed brown sugar
    1 stick of cold butter
    2 eggs, lightly beaten, 2 other eggs seperated
    1 cup self-raising flour
    1/3 cup sour cream
    1 Pks of cream cheese
    1 tblspn Hazellnut Gourmet coffee essence
    1 tblspn frangelico liqueur
    1 tspn vanilla extract
    4 squares of dark eating chocolate, melted
    1/2 Cup cocoa powder

    Preheat oven to 160C (315F)

    1 Line cupcake trays with cupcake papers.

    2.Blend sifted cocoa with the frangelico liqueur and water in large bowl until smooth.

    3 Stir in melted chocolate, butter, sugar, and egg yolks.

    4. Beat egg whites in small bowl with electric mixer until soft peaks form.

    5. Fold egg whites into chocolate mixture, in two batches.

    6. Add the flour and blend Carefully

    7. Add the sour cream Cream cheese and essence and process until thoroughly mixed.

    8. Fold into flour mixture, be careful not to over mix

    9. Spoon half a teaspoon of the sugar and Hazel nut mixture into the base of each cupcake paper, followed by a teaspoon of the cake mixture. Sprinkle a little more Hazel nut mixture over the top, a little more cake mixture and top with the remaining Hazel nut mixture

    10. Bake for 20 minutes or until rise and springy to the touch

    11. Leave in the trays for 5 minutes and then transfer to a wire rack to cool.

    Hazel nut mixture

    hazelnut roasted and mealed Gourmet hazelnut coffee grounded, fine grandualate sugar, cinnamon all
    grounded together in food processor

    Icing Recipe

    The basic ingredients are:

    2 cups icing (confectioner's) sugar
    1 stick of butter soft butter
    1/4 cup heavy cream
    1pks cream cheese
    3 Tablespoons coffee
    1/4 cup of Mocha mixture

    Mocha: one teaspoon of instant coffee granules into the boiling water and baking Coco power.

    1. Sift the icing sugar into a bowl and add the butter and Heavy cream, add butter, cream cheese. and Mocha mixture.

    2. Mix until smooth.

    3. Spread the frosting over the cupcakes.

    then add hazelnut mealed on top


Thank you so much for letting me know how you feel about my dishes.