Best Coffee Sauce Recipes

COFFEE ALMOND ICE-CREAM CAKE WITH DARK CHOCOLATE SAUCE

Steps:

• To make the cake:
• In a bowl with a fork stir together the crumbs and the butter until the mixture is combined well, pat the mixture onto the bottom and 1 inch up the side of a lightly oiled 8-inch springform pan, 2 1/2 inches deep, and freeze the crust for 30 minutes, or until it is firm. Spread the ice cream evenly on the crust and return the pan to the freeze for 30 minutes, or until the ice cream is firm. In a bowl with an electric mixer beat the cream with the vanilla until it holds stiff peaks, fold in the amaretti thoroughly, and spread the mixture over the ice cream. Smooth the top of the cake, sprinkle it with the almonds, and freeze the cake for 30 to 45 minutes, or until the top is firm. Freeze the cake, covered with plastic wrap and foil, for at least 4 hours or overnight. Just before serving, wrap a warm dampened kitchen towel around the side of the pan, remove the side, and transfer the cake to a serving plate. Cut the cake into wedges with a knife dipped in hot water and serve it with the chocolate sauce.
• To make the sauce:
• In a small heavy saucepan combine the cream and the brown sugar, bring the mixture to a boil over moderately high heat, whisking occasionally, and boil it, whisking, until the brown sugar is dissolved. Remove the pan from the heat and add the chocolates, whisking until they are melted. Whisk in the butter and the Amaretto, whisking until the sauce is smooth, and let the sauce cool slightly. The chocolate sauce may be made 1 week in advance and kept covered and chilled. Reheat the chocolate sauce over very low heat, stirring occasionally, until it is warm.

COFFEE-CARAMEL SAUCE

Steps:

• Stir 2 tablespoons water and 4 teaspoons coffee powder in small bowl until coffee powder dissolves. Stir remaining 6 tablespoons water and 1 1/3 cups sugar in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with pastry brush dipped into water and swirling pan, about 8 minutes. Remove saucepan from heat. Add whipping cream, butter and coffee mixture (mixture will bubble vigorously). Return to heat and bring to boil, whisking constantly until smooth. Whisk in salt. Divide sauce between two 8-ounce canning jars; seal jars tightly with lids. (Sauce can be prepared 2 weeks ahead; refrigerate. Rewarm over medium-low heat, stirring constantly.)

MILLIONAIRE BRISKET WITH COFFEE AND BEER MOP SAUCE

Steps:

• Make the rub by placing the salt, brown sugar, paprika, chili powder, pepper, onion powder, and oregano in a small bowl and stir to mix.
• If your brisket has a thick layer of fat, trim it to a thickness of 1/4-inch. Place the brisket in a roasting pan and generously sprinkle both sides with the rub, using about 3 tablespoons per side and patting it into the meat with your fingertips. The leftover rub can be stored for several months in a jar. You can cook the brisket right away, but it will taste better if you let it cure in the refrigerator covered for at least 4 to 24 hours.
• Set up the grill for indirect grilling and preheat to medium-low. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and run the grill on high until you see smoke then reduce the heat to medium-low. If using a charcoal grill, place a large drip pan in the center, preheat the grill to medium-low, then toss 1 cup of the wood chips on the coals.
• When ready to cook, place the brisket in the center of the hot grate, fat side up, over the drip pan and away from the heat. Drape the bacon slices over the top of the meat, and then cover the grill. Cook the brisket until very tender, 5 to 6 hours or until the internal temperature reaches about 190 degrees F. Generously mop or baste the meat on both sides with the mop sauce. Wrap the brisket in aluminum foil, and continue cooking until done. If using a charcoal grill, every hour you'll need to add 12 fresh coals and 1/2 cup wood chips to each side.
• Transfer the grilled brisket to a cutting board and let rest for 10 minutes. Thinly slice across the grain, using an electric knife or sharp carving knife. Transfer the sliced meat to a platter. Spoon the barbecue sauce over the meat or, better yet, serve it on the side.
• Place all ingredients in a non-reactive bowl and whisk to mix. Taste for seasoning, adding more salt, if necessary.
• Combine the barbecue sauce, salsa, and vinegar in a non-reactive saucepan over medium heat, bring to a simmer, and let cook until thick and flavorful, 5 to 8 minutes. Season with salt and pepper. The sauce can be served hot or at room temperature and may be refrigerated, covered, for up to 48 hours. Bring to room temperature before serving.

COFFEE BARBECUE SAUCE

Steps:

• In a large saucepan, saute onion in oil until tender. Add garlic; cook 2 minutes longer. Stir in the remaining ingredients and bring to a boil. Reduce heat; simmer, uncovered, for 35-45 minutes or until desired consistency, stirring occasionally.

SHORT RIBS BRAISED IN COFFEE ANCHO CHILE SAUCE

Steps:

• Preheat oven to 350°F.
• Soak ancho chiles in boiling-hot water until softened, about 20 minutes, then drain in a colander set over a bowl. Taste soaking liquid: It will be a little bitter, but if unpleasantly so, discard it; otherwise, reserve for braising. Transfer ancho chiles to a blender and purée with onion, garlic, chipotles with sauce, maple syrup, lime juice, and 1 teaspoon salt.
• Pat ribs dry and sprinkle with pepper and remaining 2 teaspoons salt. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown ribs in 3 batches, turning occasionally, about 5 minutes per batch. Transfer as browned to a roasting pan just large enough to hold ribs in 1 layer.
• Carefully add chile purée to fat remaining in skillet (use caution, since it will splatter and steam) and cook over moderately low heat, stirring frequently, 5 minutes. Add reserved chile soaking liquid (or 1 1/2 cups water) and coffee and bring to a boil, then pour over ribs (liquid should come about halfway up sides of meat).
• Cover roasting pan tightly with foil and braise ribs in middle of oven until very tender, 3 to 3 1/2 hours. Skim fat from pan juices and serve with ribs.

APPLE COFFEE CAKE WITH BROWN SUGAR SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Butter a 9 inch round cake pan or 9 1/2 inch springform pan.
• Using a fork, work flour with brown sugar and butter in a large bowl until crumbly. Stir in nuts. Divide mixture in half. Evenly press half into pan bottom to form a crust.
• Stir baking soda, cinnamon, and salt into remaining crumb mixture until blended, then make a well in the center. In a small bowl, lightly beat egg with sour cream and vanilla until smooth. Add to flour mixture, stirring just until combined. Fold in apples.
• Evenly spread batter over crumb mixture. Bake until a cake tester inserted into center comes out fairly clean, about 1 hour and 20 minutes. If top gets too brown before cake is baked, lightly lay a piece of foil over top for last 10 to 20 minutes of baking. Cool in pan on a rack. Serve with Brown Sugar Sauce. Cake keeps well at room temperature for a day. Covered, it freezes well and is easily cut while still frozen.

COFFEE BARBECUE SAUCE

Steps:

• Combine ketchup, coffee, brown sugar, vinegar, Worcestershire sauce, oil, and cayenne in a medium nonreactive saucepan over medium heat. Bring to a boil, stirring to dissolve sugar. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 5 minutes.
• Remove from the heat and cool. Transfer to a tightly covered container and store in the refrigerator.

PECAN COFFEE CAKE WITH WARM CARAMEL SAUCE

Steps:

• To make the cake, preheat the oven to 350 degrees. Butter and flour a 10-inch tube pan. Place the pecans in a food processor and pulse until they're chopped medium-fine; reserve 3/4 cup.
• Stir together the flour, baking soda, baking powder and salt and add to the pecans in the food processor. Pulse until pecans are ground and well mixed with the flour. Set aside.
• Using an electric mixer, cream the butter and sugar together until very light. Add the eggs, 1 at a time, beating well after each addition. Mix in the vanilla and bourbon. Add the flour mixture alternately with the sour cream, beginning and ending with flour and mixing just to combine. Fold in the reserved pecans.
• Scrape the batter into the prepared pan and bake the cake until the top springs back when touched in the center, about 1 hour and 10 minutes. Let stand for 10 minutes, turn onto a rack, reinvert and let cool.
• Meanwhile, to make the sauce, place the sugar in a medium saucepan and stir in the water. Use a pastry brush dipped in water to wash down any sugar crystals clinging to the side of the pan. Place over medium heat and cook without stirring until mixture turns a deep caramel color.
• Remove from heat and carefully add the cream and bourbon. Return the pan to the heat and continue stirring until the mixture is smooth. The sauce can be made ahead and reheated.
• To serve, place a slice of cake on each plate and spoon some of the warm sauce beside it.

BLACK COFFEE BARBECUE SAUCE

Steps:

• Combine all ingredients in a saucepan and simmer over low heat for 20 minutes.
• Cool, then puree in a blender or food processor until smooth.
• This can be stored in the refrigerator for up to 2 weeks in a covered container.

BLACK COFFEE BARBECUE SAUCE

Steps:

• Combine all ingredients in a medium nonreactive saucepan. Bring to a boil over medium-high heat, then reduce to low. Simmer for 20 minutes.
• Allow mixture to cool. Puree in a food processor or blender until smooth. Strain. May be stored, covered and refrigerated, for up to two weeks.

COFFEE BOURBON BARBECUE SAUCE

Steps:

• Simmer all ingredients in a 2 1/2- to 3-quart heavy saucepan, uncovered, stirring occasionally, until reduced to about 1 cup, 15 to 20 minutes (sauce will be thin). Cool to room temperature. Serve with steak or chicken.

CHOCOLATE COFFEE SAUCE

Steps:

• 1. Mix your sugar and water in small sauce pan on med heat until sugar dissolves, about 5 minutes,remove from heat.
• 2. Add coffee(as much as you like,per your taste), mix thoroughly.
• 3. Add corn syrup,vanilla and chocolate syrup(choc. syrup per your taste).
• 4. Sauce will be thin at first,just place in refrigerator for about 2-3 hours, it will thicken up nicely as it gets cold.

COFFEE LIQUEUR BREAD PUDDING WITH CARAMEL SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart shallow baking dish. Set aside. Toss bread cubes with melted butter, and place half of them in prepared baking dish. Sprinkle with cherries or pecans. Top with remaining buttered bread cubes.
• In a large bowl, whisk eggs, 1/2 cup sugar, vanilla, almond extract and salt. Heat milk and coffee liqueur in a small saucepan, then whisk into egg mixture. Pour mixture over bread. Press gently, to moisten the bread cubes. Let stand 30 minutes. Press bread cubes down again. Combine remaining 1/4 cup sugar and cinnamon in a bowl. Sprinkle mixture over pudding.
• To make the Caramel Sauce: In a 2 quart saucepan, bring brown sugar, butter, and corn syrup to a boil. Stir until smooth. Boil for 1 minute. Pour over moistened bread cubes.
• Place baking dish in a larger baking pan. Pour some boiling water in the large pan halfway up the side of the smaller baking dish.
• Bake for 45 to 50 minutes, or until golden. Serve warm.

SHORT RIBS BRAISED IN COFFEE ANCHO CHILE SAUCE

Steps:

• Preheat oven to 300°F.
• Soak ancho chiles in boiling-hot water until softened, about 20 minutes, then drain in a colander set over a bowl.
• Taste soaking liquid: It will be a little bitter, but if unpleasantly so, discard it; otherwise, reserve for braising.
• Transfer ancho chiles to a blender and purée with onion, garlic, chipotles with sauce, maple syrup, lime juice, and 1 teaspoon salt.
• Pat ribs dry and sprinkle with pepper and remaining 2 teaspoons salt.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown ribs in 3 batches, turning occasionally, about 5 minutes per batch.
• Transfer as browned to a roasting pan just large enough to hold ribs in 1 layer.
• Carefully add chile purée to fat remaining in skillet (use caution, since it will splatter and steam) and cook over moderately low heat, stirring frequently, 5 minutes.
• Add reserved chile soaking liquid (or 1 1/2 cups water) and coffee and bring to a boil, then pour over ribs (liquid should come about halfway up sides of meat).
• Cover roasting pan tightly with foil and braise ribs in middle of oven until very tender, 3 to 3 1/2 hours.
• Skim fat from pan juices and serve with ribs.
• Cooks' note: Ribs improve in flavor if braised 2 days ahead.
• Cool, uncovered, then chill, surface covered with parchment paper or wax paper and roasting pan covered with foil.
• Remove any solidified fat before reheating.

COFFEE-RUBBED CHEESEBURGERS WITH TEXAS BARBECUE SAUCE

Steps:

• For coffee rub:
• Mix all ingredients in small bowl. DO AHEAD: Can be made 1 week ahead. Store airtight at room temperature.
• For burgers:
• Cook bacon in large skillet until crisp. Transfer to paper towels to drain. Break in half. Gently mix chuck and sirloin in large bowl. Form meat into 8 patties, each 3 1/2 to 4 inches in diameter and 1/3 to 1/2 inch thick. Using thumb, make slight indentation in center of each burger. DO AHEAD: Burgers and bacon can be prepared 8 hours ahead. Cover separately and chill.
• Prepare barbecue (medium-high heat). Sprinkle 1 teaspoon coffee rub on top side of each burger. Place burgers, rub side down, on grill rack. Grill until slightly charred, about 4 minutes; turn.
• Place 2 bacon slice halves atop each burger. Cook 3 minutes.
• Top each with 1 cheese slice. Cover and cook until cheese melts, about 1 minute longer. Place burgers atop bottom halves of buns. Top with onion slices and tomato slices. Spoon dollop of Texas Barbecue Sauce over. Cover with bun tops and serve, passing additional sauce alongside.
• What to drink:
• Beer is a natural pairing for a burger. Keep the southern theme going by pouring a Texas brew. We like the caramel sweetness and mild hoppy flavor of Shiner Bock ($8 per six-pack).

COSTA RICAN COFFEE PANNA COTTA WITH BITTERSWEET CHOCOLATE-RUM SAUCE

Steps:

• Sprinkle the unflavored gelatin over 1/4 cup of dark rum and allow to soften for 5 minutes.
• Meanwhile, stir together 1 1/4 cups of whipping cream, brown sugar, and espresso powder in a saucepan over medium-high heat. Bring to a simmer, stirring until brown sugar has dissolved. Remove from heat, then whisk in gelatin mixture until dissolved.
• Whisk in the coconut milk, vanilla extract, and sour cream until smooth. Evenly divide the mixture between eight 3/4 cup custard cups or molds, cover each with plastic wrap, and chill at least 4 hours to overnight.
• Bring 3/4 cup whipping cream and corn syrup to a simmer over medium-high heat. Once simmering, remove from heat, and stir in the chocolate until melted and smooth, about 2 minutes. Stir in 1 tablespoon of rum and set aside.
• To serve, run a knife around the edge of each mold, then set each cup into a shallow bowl of hot water for 10 seconds to loosen. Invert the mold over a serving plate and remove the panna cotta. Spoon chocolate sauce around each panna cotta and garnish with a sprig of mint.

BBQ COFFEE-CRUSTED PORK TENDERLOINS WITH REDEYE BBQ SAUCE

Steps:

• You'll also need:.
• Butcher's string.
• 2 cups wood chips or chunks (preferably oak or mesquite), soaked for 1 hour in water to cover, then drained.
• 1. Place a tenderloin on your work surface. Remove the silver skin (the thin, translucent, sinew-like covering on the outside) by using a knife to trim it away from the meat. About 3 inches from the end of the tail (the skinny end), make a crosswise cut, slicing about halfway through the meat. This will enable you to fold the tail back over the rest of the roast, giving the tenderloin a roughly cylindrical shape which will help it cook more evenly. Tie the tail in place with butcher's string. Repeat with the remaining tenderloin(s). Place the tenderloins in a baking dish.
• 2. Place the coffee, salt, brown sugar, paprika, pepper, garlic and onion powders, cumin, coriander, and cocoa in a small bowl and stir to mix. Sprinkle this rub all over the tenderloins, patting it onto the meat with your fingertips. Drizzle the oil over the pork and rub it on well. Let the pork marinate in the refrigerator, covered, for at least 4 hours or as long as overnight.
• 3. Set up the grill for direct grilling and preheat to medium-high. If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium-high. If using a charcoal grill, preheat it to medium-high, then toss all of the wood chips or chunks on the coals.
• 4. When ready to cook, brush and oil the grill grate. Place the pork tenderloins on the hot grate and grill until cooked through, 3 to 4 minutes per side (12 to 16 minutes in all). To test for doneness, insert an instant-read meat thermometer into the meat: The internal temperature should be about 160 degrees F.
• 5. Transfer the grilled pork to a cutting board and let rest for about 3 minutes. Remove and discard the strings, then slice the tenderloins crosswise on a diagonal and serve at once with the Redeye Barbecue Sauce on the side.
• For the sauce:.
• Place the bacon and onion in a heavy saucepan cook over medium heat until lightly browned, 3 minutes, stirring often. Stir in the remaining ingredients and gradually bring to a boil. Reduce the heat slightly and simmer the sauce until thick and richly flavored, 10 minutes, whisking from time to time. Correct the seasoning, adding salt and pepper to taste.

BROWN SUGAR AND COFFEE BARBECUE SAUCE

Steps:

• Heat oil in heavy large saucepan over medium-high heat. Add onions, garlic, and jalapeño; sauté until onions are tender, about 7 minutes. Add brown sugar, chili powder, molasses, cilantro, and cumin; stir until sugar dissolves. Stir in crushed tomatoes with puree, broth, and coffee; bring to boil. Reduce heat and simmer uncovered until sauce thickens slightly and is reduced to 4 cups, stirring often, about 35 minutes. Season sauce to taste with salt and pepper. DO AHEAD: Can be made 1 week ahead. Cover and chill.

CHERRY-SMOKED COFFEE-RUBBED TOMAHAWK STEAK WITH GARLIC-HORSERADISH SAUCE

Steps:

• Prepare a charcoal grill with two zones, for direct and indirect grilling, by arranging the hot coals on one side of the grill. Preheat the grill to medium-high heat.
• Rub the steaks with olive oil and sprinkle generously with the Coffee Rub. Place 1 cup soaked and drained cherry wood chips directly on the coals. Place the steaks over direct heat, searing both sides, 3 to 5 minutes per side. Continue grilling, moving the steaks back and forth from direct to indirect heat as flareups occur, for 10 minutes, then turn over, grilling until the internal temperature reaches 125 degrees F, another 8 to 10 minutes. (If there continue to be flareups, place the lid on the grill.) Let rest for 10 minutes. Slice across the grain. Serve with Garlic-Horseradish Sauce and Lemon-Thyme Grilled Marinated Seasonal Vegetables.
• Combine the coffee, smoked paprika, brown sugar, cayenne pepper, cumin, dried mustard, thyme, 2 teaspoons salt and 1 teaspoon pepper in a medium bowl.
• Whisk together the mayonnaise, vinegar, Creole mustard, horseradish, sugar, garlic, 1 teaspoon salt and 1 tablespoon pepper in a bowl. Cover and refrigerate for 2 hours.
• Prepare a charcoal grill with two zones, for direct and indirect grilling, by arranging the hot coals on one side of the grill. Preheat the grill to medium-high heat.
• Whisk the olive oil, lemon juice, thyme, rosemary, sugar, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl.
• Lightly grease the grill grates with oil. Place the asparagus, onion, bell pepper, yellow squash and zucchini on the grill over direct heat and baste with the dressing. Grill, turning occasionally, basting every 5 minutes and moving the vegetables to indirect heat as needed for flareups, 10 to 15 minutes.

CHOCOLATE LAVA CAKES WITH COFFEE CUSTARD SAUCE

Steps:

• Preheat oven to 425° F. Butter four 3/4-cup custard cups. Dust with flour; shake out excess. Combine chocolate, butter and salt in top of double boiler set over simmering water. Stir until chocolate is melted and mixture is smooth. Remove from over water. Cool 10 minutes.
• Beat egg yolks and 3 tablespoons sugar in large bowl until thick and light, about 2 minutes. Fold in chocolate mixture. Using electric mixer fitted with clean, dry beaters, beat egg whites and 1 tablespoon sugar in medium bowl until stiff but not dry. Gently fold whites into chocolate mixture in 3 additions. Divide batter among prepared cups.
• Place custard cups on baking sheet. Bake until cakes are puffed but still soft in center, about 11 minutes. Transfer baking sheet to rack; cool cakes 1 minute.
• Using small knife, cut around sides of cakes to loosen. Place plates on top of cups. Invert cakes onto plates; remove cups. Spoon Coffee Custard Sauce around cakes. Top with whipped cream, if desired.