Holiday Baking with the Rich Flavors of Espresso

A steaming espresso in a simple demitasse with frothy cream on top - there’s no better way to start out the day or cap off the night. But this versatile brew is more than just for sipping. Espresso is an easy way to add a punch to holiday cooking, balancing sweetness while enhancing chocolate, tenderizing meats while infusing unique smokiness and boosting the intensity of signature cocktails. With a sugary dessert or savory dish, espresso is the ultimate ingredient to liven up your menu.

The Basics: What Is Espresso and How Is It Used

Hailing from Italy, espresso is made by forcing highly pressurized steam through finely-ground, well-packed, dark-roasted beans. The result is a much more flavorful version of coffee, one that is more strongly caffeinated with a thicker texture and bolder taste. In recipes, different forms of the bean can be used. Remember, in all forms, that a little espresso goes a long way. Too much can make your recipe taste bitter. Use small amounts to enhance complementary flavors, or slightly more if a richer coffee taste is the goal.

Instant, Ground, or Brewed? This Ingredient Takes Many Forms

Instant espresso, used sparingly, can bring in the intensity if you want to skip brewing or grinding beans on your own. Recipes that call for fresh-ground beans and fresh-brewed espresso are perfect for those who own espresso machines equipped with built-in grinders, like Café’s semi-automatic Bellissimo and fully-automatic Affetto. This Coffee and Cardamom Crème Brulee pairs the intensity of ground espresso beans with the potent cardamom spice for a sublime dessert. The liquid form of the bean is used in the classic Italian Tiramisu, which calls for dipping ladyfingers in a cup of cooled Americano (hot water added to espresso), and the Espresso Martini, the consummate cocktail that uses one ounce of brewed espresso with vodka, coffee liqueur and simple syrup.

The Perfect Ending

Of course, hot espresso is a delight on its own. An after-dinner coffee course is the perfect way to keep conversation flowing at your holiday events. Brew your guests custom espresso-based beverages – lattes, cappuccinos and Americanos are easy on the Café Espresso Machines – and pair with a plate of biscotti or these Smoked Bourbon Sugar Molasses Cookies. The strong coffee notes will balance the sweet desserts to finish off the night sending your guests home with full bellies, warm hearts and a holiday cheer.

Espresso Martini

Espresso Martini

A fresh shot of espresso combined with coffee liqueur and vodka makes for the perfect pick-me-up.

Ingredients

¼ ounce simple syrup
½ ounce coffeeliquor
2 ounces vodka
1 ounce fresh espresso

How to make it

Add simple syrup, coffee liqueur, vodka and espresso to a cocktail shaker filled with ice. Shake until well-chilled. Pour into martini glass, float 3 coffee beans on top as garnish.

Chef's Notes

Make sure your shot of espresso is fresh, but slightly cooled. This will ensure a foamy top for your cocktail.

Smoked Bourbon Sugar Molasses Cookies

Smoked Bourbon Sugar Molasses Cookies

Time: 20 minutes | Yield 2 dozen cookies

A fresh shot of espresso combined with coffee liqueur and vodka makes for the perfect pick-me-up.

Ingredients

2 cups all-purpose flour
2 teaspoons baking soda
1½ teaspoon ground cinnamon
1 teaspoon ground ginger
¾ teaspoon ground cardamom
½ teaspoon kosher salt
1 large egg
½ cup (1 stick) unsalted butter, melted
⅓ cup granulated sugar
⅓ cup dark molasses
¼ cup (packed) dark brown sugar
Smoked Bourbon Barrel sugar for rolling (or other coarse sugar)

How to make it

Place racks in lower and upper thirds of oven; preheat to 375°.

In a small bowl, combine flour, baking soda, cinnamon, ginger, cardamom, and salt. Whisk to combine. In a large bowl, whisk egg, melted butter, granulated sugar, molasses, and brown sugar. Add the dry ingredients to the wet and mix until combined.

Place smoked sugar in a shallow bowl. Scoop out dough by the tablespoonful and roll into balls (if dough is sticky, chill 20 minutes). Roll in sugar and place on 2 parchment-lined baking sheets, spacing 2” apart.

Bake cookies, rotating baking sheets halfway through, until cookies are puffed, cracked, and just set around edges (be careful not to overbake) about 8–10 minutes. Transfer to wire racks and let cool.

Coffee and Cardamom Crème Brulee

Coffee and Cardamom Crème Brulée

Individual desserts are an elegant way to end a meal, especially when that dessert is a silky custard steeped with the flavors of roasted coffee and sweet-spicy cardamom. The custards can be made a few days ahead of time, simply brulée the sugary tops before serving.

Ingredients

4 cups cold heavy cream, divided
⅔ cup white sugar
Pinch of salt
½ cup dark roast coffee beans crushed
8 cardamom pods crushed
1 vanilla bean
12 egg yolks
2-3 tablespoons turbinado sugar

How to make it

In a medium sized saucepan combine 2 cups of the heavy cream and white sugar. Split the vanilla bean down the center and scrape the seeds into the cream. Add the vanilla pod, coffee beans and cardamom pods. Bring the mixture to a boil, stirring to prevent scorching. Once mixture is at a boil, remove from heat and allow to steep for 15 minutes. Strain into a medium sized bowl.

Prepare the water bath. Add kitchen towel to bottom of pan 9x11 roasting pan. Place in 6-8 ramekins depending on size (4 or 5 ounce ramekins).

Preheat oven to 300°F and position a rack in the middle of the oven.

In a large bowl whisk egg yolks until combined. Add the remaining 2 cups of chilled heavy cream to warm infused cream. Add 1 cup of warm cream mixture to yolks, whisk until combined. Repeat with a second cup of the warm cream, whisk until combined. Add in the remaining cream and mix until smooth and thoroughly combined. Strain through a fine mesh strainer into a 2 quart measuring cup. Equally divide custard mixture into each ramekin.

Take prepared ramekins to oven, carefully pour hot water from a kettle ⅔ up the side of ramekins. Bake for 30-35 minutes. Use an instant read digital thermometer to check temp, 5 minutes before end time. Desired temp is between 170°F-175°F. Remove dishes to a wire rack. Allow to cool to room temp (about 2 hours)

Chill in fridge on rimmed baking sheet covered with plastic for at least 4 hours and up to 4 days.

When ready to brulee, remove custards from the refrigerator. Dab any condensation off the tops of the custards with a paper towel. Sprinkle each ramekin with 1 teaspoon of turbinado sugar. Evenly cover the top of the custard. Brulee with a small kitchen torch, caramelizing the sugar until melted and browned. Return the custards to the refrigerator for 30 minutes to chill before serving.

Tiramisu

Tiramisu

Ingredients

1 ½ cups americano, room temperature
3 large eggs
½ cup sugar
⅓ cup sweet Marsala
½ cup heavy cream
8 ounces mascarpone
1 7-ounce package ladyfingers (about 24)
Unsweetened cocoa powder, for sprinkling

How to make it

Pour coffee into a pie dish. Combine eggs, sugar, and Marsala in a large metal bowl set on top of (but not in) a pot of simmering water. Beat with a hand mixer or whisk until mixture doubles in volume and reaches 160°F on a thermometer, 7 to 10 minutes.

Remove bowl from heat and let cool slightly. Meanwhile, in another bowl, whisk cream to form peaks. Gently whisk

mascarpone into egg mixture, then fold in whipped cream.

Working one at a time, dip half of ladyfingers in coffee, about 1 second per side, and arrange in the bottom of a 9-by-9-inch baking dish; fit them snugly side by side to line dish. Evenly spread half of mascarpone mixture over ladyfingers. Dip remaining half of ladyfingers in coffee and repeat layering with cookies and mascarpone mixture.

Sift a layer of cocoa over top so it infuses cream. Wrap dish with plastic and refrigerate at least 9 hours and up to 1 day. To serve, sift another layer of cocoa over top and cut into squares.

Chef's Notes

To get the airiest texture possible, dunk the ladyfingers in the coffee quickly—they'll turn soggy and heavy if oversaturated.

For clean edges on every square, cut pieces with a chef's knife rather than a serrated one, and wipe the blade with a damp towel between slices.


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