Coffee has taken on a life of its own. Aside from the coffee-based drinks that run the gamut from a basic $1.25 simple cup to complicated gourmet drinks costing as much as $10, coffee-flavored foods are chosen more often than anything else. Ice cream, mousse or candy flavored with coffee will outsell vanilla, chocolate or caramel any old time.
Just smelling coffee can wake you up. A group of scientists reported that simply inhaling the aroma of coffee can cause change in brain activity, reducing the effects of sleep deprivation. And when you actually drink that cup of coffee, caffeine reaches your blood super-fast, within 10 minutes. But if you are about to enjoy your Yom Tov seudah, a cup of coffee is probably not on the menu. So go ahead and try our coffee-flavored dishes this Sukkos. We think you’ll find them pretty good substitutes for that “cup of Joe!”
For the rub:
2 tablespoons ground coffee
1 tablespoon packed dark brown sugar
1 tablespoon smoked paprika
1 tablespoon kosher salt
2 teaspoons coarsely ground black pepper
1/2 teaspoon garlic powder
For the brisket sauce:
2 tablespoons olive oil
1 small onion, diced
3/4 cup strong brewed coffee
1/2 cup ketchup
2 tablespoons packed dark brown sugar
2 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon soy sauce
1 teaspoon smoked paprika
1 teaspoon mustard powder
Preheat oven to 250° F.
Combine the rub ingredients. Season the brisket evenly all over with the rub, spreading evenly and working into the meat. Place the brisket in a pan and bake covered for 2 hours.
In a medium saucepan, combine sauce ingredients and bring to a boil. Remove brisket from oven and baste with half the sauce. Bake for an additional 2 hours, uncovering it for the last hour. Cool and slice. Serve warm with the remaining sauce.
Espresso Mousse Tart
1/2 cup margarine (1 stick)
1/4 cup brown sugar (not brownulated)
1 cup flour
1 tablespoon instant coffee grounds
1 tablespoon sugar, for rolling
For the ganache:
5 ounces good quality pure chocolate, chopped
4 ounces whipped topping
1 teaspoon instant coffee
For the coffee mousse:
1/2 cup soy milk
4 ounces white marshmallows
1 1/2 teaspoons instant coffee
2 tablespoons amaretto liqueur
4 ounces whipped topping
For the garnish:
1 cup whipped topping
2 tablespoons confectioners’ sugar
Cocoa powder for dusting
Preheat your oven to 350°F. Spray a long, rectangular tart pan with baking spray.
In a food processor, cream the margarine and sugar. Add the flour and pulse only until incorporated. Add the coffee grinds and pulse to combine.
Transfer the shortbread dough to a prepared tart pan, and pat it into the pan. Sprinkle it with a pinch or two of sugar to make the job a bit easier. Using your fingertips, press the crust evenly into the tart pan and up the sides. Place a sheet of parchment paper into the tart shell and fill it with pie weights or dried beans.
Bake the crust for 15 minutes. Remove it from the oven and carefully remove the parchment and pie weights or beans. Return the crust to the oven and bake the crust for an additional 10 minutes. Cool the crust slightly.
In a small saucepan, combine the topping and coffee; stir to dissolve. Heat just to a boil. Remove from heat. Add the chopped chocolate and stir to melt the chocolate and emulsify the mixture. Let stand 5 minutes to cool. Pour into cooled crust.
Prepare coffee mousse:
Combine the milk and marshmallows in a pan over a low heat and stir until the marshmallows have melted. Add the coffee and liqueur and stir until smooth and combined. Cool completely.
Whip the topping until firm peaks form and fold into the marshmallow mixture.
Pour into the tart shell and chill for 2 hours or until set.
Whip the topping and sugar in a mixer until firm peaks form. Place in a pastry bag fitted with a plain round piping tip.
Pipe small mounds of topping as desired to cover the mousse. Dust slightly with cocoa.