RECIPES: For wings and much more, use coffee to wake up other flavors
Yes, you can drink your coffee, but what about using it as an ingredient in your morning oatmeal? Or in the sauce for baked chicken wings? In the vinaigrette for a dish of Italian sausage and quinoa? Or in the glaze for roasted vegetables like beets?
“For many of us, coffee serves a singular function in our daily routines. We drink it out of necessity day in and day out. So when it pops up in a recipe, it’s a surprise, but it’s also a familiar and comforting flavor,” said Richie Hicks, director of retail for Atlanta-based Brash Coffee Roasters.
Hicks thinks about coffee a lot — not just as something to savor as a beverage, but as an ingredient.
With access to coffee purchased directly from farmers across Central and South America, he recognizes that each has distinct flavor notes that develop depending on where it’s grown and how it’s processed. Coffee can taste of nuts or of fruit. It can taste floral or chocolatey. And those notes can make certain coffees a better match for certain dishes.
Even so, when cooking with coffee, Hicks says it’s fine to use whatever coffee you have available. The most important thing to remember is that when you’re using ground coffee in a recipe, you are adding concentrated coffee flavor. “Look for a coffee in a medium-roast range, ideally one that’s freshly roasted by your local coffee roaster. And you want it to be very finely ground.”
One of the many things Jarrett Stieber did before he opened his Summerhill restaurant, Little Bear, was operate a pop-up out of Steady Hand Pour House coffeehouse. “We incorporated a lot of coffee into our food. I found that coffee became an unexpected all-purpose condiment.”
Around that time, he was also developing recipes for Atlanta meal kit company Garnish & Gather. “They asked me to do something with quinoa and to use coffee from Cloudland Coffee Company. How coffee beans are fermented and roasted brings out the aromatics, and I remember that particular coffee as having notes of hazelnut, so it made sense to incorporate hazelnuts into the sausage and quinoa dish I created for them and to use coffee in the vinaigrette.”
Now at Little Bear, coffee is often used in the kitchen and behind the bar. “We make Chinese-style chile crisp and incorporate finely ground coffee. We make our own version of espresso liqueur. We like how using coffee lets us dial in the flavor and make our dishes a little more sophisticated.”
Rachel Anderson, director of operations for Garnish & Gather, said the company continues to source coffee for its meal kits from Johns Creek-based Cloudland Coffee Company, and it continues to search out ways to incorporate coffee into its meal kits. “We find it can really enhance a dish and take it to the next level. Add it to a rub or use it to punch up the flavor of chili, a soup or a stew. And, of course, adding coffee to chocolate desserts makes them taste sweeter and even more chocolatey.”
Adriana Frazier, director of operations and innovation of Suwanee-based Volcanica Coffee, agrees. She’s developed dozens of recipes pairing chocolate and coffee, including her chocolate-coffee toffee crunch muffins. But she also thinks of coffee as an ingredient for savory dishes such as a coffee rub for prime rib or for chile coffee sticky wings.
“When I started working here, getting to know the more than 150 different coffees we import from volcanic regions around the world, I started experimenting with coffee a lot more in the kitchen,” she said. “I started with espresso brownies, putting coffee into the batter, and other sweets, then I started developing recipes using coffee in main dishes and sides. What I’ve learned is that coffee is a really dynamic ingredient that can transform a dish.”
RECIPES
Atlanta coffee roasters and chefs offer four suggestions for how to use coffee to flavor your meals, whether adding finely ground coffee to a rub or vinaigrette or a bit of brewed coffee to a savory glaze.
Caffeinated Overnight Oats with Maple and Winter Spices
Richie Hicks, director of retail for Atlanta-based Brash Coffee Roasters, was inspired to create this recipe by the Vermonter, a seasonal drink they just launched on their menu, an oat milk flat white with maple and winter spices.
Hicks recommends using a robust maple syrup and likes the Minor Figures barista oat milk they use at Brash. If you have a home espresso machine, he suggests you could substitute 1/4 cup freshly pulled espresso for the ground coffee listed in the recipe.
- 1 1/2 cups unsweetened oat milk
- 1 1/2 tablespoons pure maple syrup
- 2 teaspoons very finely ground coffee
- 1/2 teaspoon cinnamon, plus extra for garnish
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1 cup old-fashioned oatmeal
- 2 teaspoons chia seeds
- Crushed pecans and turbinado sugar, for garnish
- In a quart jar or other similar-size container with a lid, combine oat milk, maple syrup, coffee, cinnamon, allspice, cloves and nutmeg. Secure lid and shake to combine. Remove lid and add oatmeal and chia seeds. Secure lid and shake again to combine. Refrigerate covered container overnight or up to 4 days. When ready to eat, serve cold, pouring into your favorite coffee mug and garnishing with crushed pecans, turbinado sugar and a dusting of cinnamon.
Nutritional information
Per serving: Per serving: 258 calories (percent of calories from fat, 22), 7 grams protein, 44 grams carbohydrates, 6 grams fiber, 6 grams total fat (1 gram saturated), no cholesterol, 79 milligrams sodium.
Chile Coffee Sticky Wings
Adriana Frazier, director of operations and innovation of Suwanee-based Volcanica Coffee, developed this recipe using Volcanica’s organic Ethiopian Yirgacheffe coffee. “It’s our best-selling coffee, a medium roast and high in acidity with notes of lemon, blueberry and blackberry, making it a great match for these wings, which are both sweet and savory.”
The recipe produces wings that are packed with flavor, sweet and savory, but also spicy.
- 2 tablespoons packed light brown sugar
- 1 tablespoon chili powder
- 1 tablespoon finely ground coffee
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 2 1/2 pounds chicken wings, separated into drums and flats
- 1/4 cup unseasoned rice vinegar
- 2 tablespoons granulated sugar
- 1 1/2 tablespoons melted coconut oil
- 1 tablespoon grated fresh ginger
- 1 tablespoon Sriracha, or to taste
- 1 finely chopped small shallot
- Finely chopped cilantro, for garnish, if desired
- Heat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
- In a medium bowl, make the rub by combining brown sugar, chili powder, coffee, salt, pepper, garlic powder, paprika, onion powder and thyme. May be made ahead and stored in a covered container up to 2 months.
- In a large bowl, toss together wings and rub, making sure each wing is covered with rub on all sides. Arrange wings on prepared baking sheet. Bake 20 minutes, then remove baking sheet from oven and flip each wing. Bake another 20 minutes, until wings are tender and cooked through.
- While wings bake, prepare the sauce. In a Dutch oven over high heat, whisk together vinegar, granulated sugar, coconut oil, ginger, Sriracha and shallot and bring to a boil, whisking constantly 5 minutes, until mixture thickens. Remove from heat and taste for seasoning, adding more Sriracha if desired. Return to stove and keep warm over low heat until wings are done.
- When wings are finished, add them to the sauce and toss to coat evenly. Serve immediately, garnished with cilantro, if desired.
Nutritional information
Per serving: Per serving: 525 calories (percent of calories from fat, 60), 40 grams protein, 12 grams carbohydrates, 1 gram fiber, 34 grams total fat (12 grams saturated), 252 milligrams cholesterol, 633 milligrams sodium.
Roasted Beets with Balsamic Coffee Glaze
When she was developing the glaze for this recipe, Adriana Frazier, director of operations and innovation of Suwanee-based Volcanica Coffee, used their Colombian Supremo coffee. “Most people are familiar with Colombian coffee with its flavor notes of chocolate, caramel and a hint of orange. I love how it pairs with balsamic vinegar, smoothing out the flavor and bringing out the nutty overtones in the vinegar.”
You want about 4 cups raw greens for this recipe. If your beets don’t come with their tops or the tops are skimpy, augment with spinach or arugula.
- 2 red beets with greens
- 2 golden beets with greens
- 5 tablespoons extra-virgin olive oil, divided
- 2 tablespoons unsalted butter, melted
- Salt and pepper
- 1/2 cup chopped yellow onion
- 4 minced garlic cloves
- 1/2 cup feta or goat cheese
- 1/3 cup pistachio nuts
- Zest of 1 orange and chopped fresh dill, for garnish
- Coffee Balsamic Reduction (see recipe)
- Heat oven to 400 degrees. Line a rimmed baking sheet with foil.
- Separate beets from greens and set greens aside. Peel beets, cut into 1-inch pieces and put in a medium bowl. Toss beets with 1 tablespoon olive oil and melted butter. Sprinkle with salt and pepper. Arrange on prepared baking sheet and roast 25 minutes, until tender.
- While beets are roasting, heat remaining 4 tablespoons olive oil in a large skillet over medium-high heat. Add onion and saute until translucent, about 5 minutes, stirring constantly. While onion is cooking, roughly chop reserved beet greens. Add greens and garlic to onions and saute until greens have wilted, stirring frequently, about 5 minutes. Remove from heat and keep warm.
- When beets are tender, arrange greens on serving platter. Top with roasted beets, feta or goat cheese, pistachios, orange zest and dill. Drizzle with Coffee Balsamic Reduction and serve.
Nutritional information
Per serving: Per serving (without Coffee Balsamic Reduction): 356 calories (percent of calories from fat, 77), 7 grams protein, 15 grams carbohydrates, 4 grams fiber, 31 grams total fat (9 grams saturated), 32 milligrams cholesterol, 280 milligrams sodium.Coffee Balsamic Reduction
This simple glaze brings out the best of its four ingredients. We found ourselves adding leftover glaze to other roasted vegetables like Brussels sprouts and making a second batch to use with grilled pork tenderloin.
- 1/2 cup brewed coffee
- 1/2 cup balsamic vinegar
- 2 tablespoons honey
- 1-inch-wide strip of orange peel
- In a small saucepan, combine brewed coffee, balsamic vinegar, honey and orange peel and bring to a boil over high heat. Stir until honey has dissolved. Reduce heat to low and simmer 10 to 15 minutes, until thickened. Remove orange peel and keep warm until needed.
Nutritional information
Per serving: Per tablespoon: 21 calories (percent of calories from fat, 0), trace protein, 5 grams carbohydrates, trace fiber, trace total fat (no saturated fat), no cholesterol, 3 milligrams sodium.
Sausage over Hazelnut Quinoa with Roasted Carrots and Coffee Vinaigrette
Several years ago, Jarrett Stieber of Summerhill restaurant Little Bear created this recipe for Atlanta meal kit company Garnish & Gather to come up with a flavorful way to serve quinoa.
“Quinoa was growing in popularity at the time, especially because it’s easy to cook and high in protein, but it can taste very bland,” said Stieber. The coffee vinaigrette solves that problem deliciously.
Our nutritional analysis uses pork Italian sausage. Consider chicken sausage if you’d like a lower-fat version.
- 2 cups 1/2-inch cut carrots
- 3 1/2 tablespoons vegetable oil, divided
- 1 teaspoon granulated sugar, divided
- 1/4 teaspoon dried red pepper flakes
- Salt and pepper
- 12 ounces Italian sausage links (3 or 4 links)
- 1/3 cup hazelnuts
- 1 1/4 cups water
- 3/4 cup uncooked quinoa
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1/2 teaspoon finely ground coffee
- 1 lemon, divided
- Heat oven to 400 degrees.
- On a rimmed sheet pan, toss carrots with 1 tablespoon oil, 1/2 teaspoon sugar and red pepper flakes. Sprinkle with salt and pepper. Roast carrots 16 to 20 minutes, until tender. Set aside and keep warm.
- In a medium ovenproof skillet, heat 1 teaspoon oil over medium-high heat. Add sausages and brown 3 minutes per side. Transfer to oven and cook 7 to 10 minutes, until cooked through. Set aside and keep warm.
- Meanwhile, in a medium saucepan, combine 1/2 teaspoon oil and remaining 1/2 teaspoon sugar over medium heat. Add hazelnuts and sprinkle with salt and pepper. Cook, stirring frequently, until hazelnuts are lightly browned, about 4 minutes. Roughly chop, then set aside. Wipe out saucepan.
- In the same saucepan, bring water to a boil over medium-high heat. Add quinoa and 1/4 teaspoon salt. When water returns to a boil, reduce heat to medium-low, cover saucepan and cook quinoa 12 to 15 minutes, until tender. Remove from heat and leave saucepan covered.
- In a medium bowl, whisk together remaining 2 tablespoons oil, vinegar, honey and coffee. Taste for seasoning and add salt and pepper.
- When ready to serve, move quinoa to a large bowl and add carrots, toasted hazelnuts and juice of 1/2 lemon. Taste for seasoning. Arrange quinoa on a serving platter and top with sausages. Drizzle with vinaigrette. Garnish with remaining half lemon cut into wedges.
Nutritional information
Per serving: Per serving: 665 calories (percent of calories from fat, 66), 20 grams protein, 38 grams carbohydrates, 6 grams fiber, 49 grams total fat (12 grams saturated), 66 milligrams cholesterol, 526 milligrams sodium.Sign up for the AJC Food and Dining Newsletter
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