TASTY COFFEE RECIPIES FROM THE RIDICULOUSLY TALENTED SaVenna Hanley Hughes
MAKING LRW ESPRESSO RUB INTO A MARINADE
- ¼ cup of Olive Oil, Butter or Coconut oil
- 2 tbsp of LRW Coffee Rub
Bring your oil or butter to a low heat in a sauce pan. Stir in the rub until it dissolves and turns into almost a honey consistency, do not let it come to a boil. Pull off the heat and allow to come to room temperature, stirring occasionally. With a basting brush, or heck just use your hands, take your choice cut of meat and rub the LRW marinade over all sides. Allow to sit in the refrigerator for at least 30 minutes, the longer the better. Serves: Marinade is enough to cover 4 average sized steaks or one 5 to 7lb chicken. Note: I have found that using Coconut oil is much better when cooking pork or poultry. Olive oil or butter is amazing with red meats and even elk or venison.
(Recipe is enough for one medium sized turkey, or one leg of lamb)
- ¼ cup LRW Coffee Rub
- 1 cup butter or coconut oil
- 1 tbsp chopped garlic
- ½ cup of honey
- 3 to 4 crushed cayenne peppers or 1 tbsp cayenne pepper
In a sauce pan bring butter or coconut oil to a low melted heat. Add chopped garlic and let simmer for a minute or two. Add LRW coffee Rub and crushed pepper and simmer for another 5 minutes. Slowly add honey until dissolved. When well combined, pull from heat and allow to cool to room temperature. Once cool use immediately. Make sure that your turkey or lamb is completely thawed and dry before rubbing marinade all over. Cover and allow to sit in the refrigerator for several hours or even over night. Cook Lamb or turkey and baste using the drippings. Once the meat reaches desired temperature, reserve its juices to make gravy that you and your guest will never forget!
GRAVY FROM MEAT DRIPPINGS:
Start with roux and melt ¼ cup of butter in a sauce pan and add 1 tbsp of flour, whisking vigorously until the combination thickens to an almost dough consistency. Add at least two cups of drippings, bits and all to the sauce pan and whisk together. Bring to a slow boil and cook until the desired thickness. Sometimes I like to add ½ cup of half and half to make the gravy creamier. If your guests allow it the time, pour into a gravy boat. It’s always a crowd pleasure :)
- 1 cup finally chopped vanilla wafers
- 1 cup finally chopped walnuts or pecans
- 1 ½ cups powdered sugar
- 2 heaping tablespoons unsweetened cocoa
- 1 heaping tablespoon of LRW’s coffee ground to the consistency of espresso
- 2 to 3 tablespoons of your favorite Bourbon
- 1 ½ tablespoons light corn syrup
Use a food processor to finely chop your vanilla wafers and nuts. In a bowl, combine vanilla wafer crumbs, finely chopped nuts, 1 cup of the powdered sugar, cocoa and coffee. Mix dry ingredients well. In a small bowl, dissolve the corn syrup into the 2 to 3 tablespoons of Bourbon. While stirring, slowly add the syrup/bourbon mixture to the dry ingredients until all is combined. Refrigerate for about an hour or, if covered, can be kept in the refrigerator for several days. Take a hefty tablespoon of dough and form into a nice round ball and place on a plate with parchment paper. Repeat until all the dough is gone.
The fun part! Take the remaining ½ cup of powdered sugar and mix in a tsp of cocoa and more finally ground coffee. Also, if you have nut fans in your house, take about ½ a cup of finely chopped pecans or walnuts. Roll half your formed balls into the sugar mix or the other in the chopped nuts. Sometimes I find that it helps to mix a little more of the corn syrup/bourbon mixture together to dip your balls into before rolling them in the nuts. The nuts hold onto the balls much better. You won’t need to do this for the dry sugar mixture.
I’ve seen this recipe with many different variations. But the above is pretty standard and allows you to get creative with your own tastes. I sometimes double the amount of coffee and leave out the cocoa. Also very delicious! Try rolling the balls in coconut instead of nuts…also a crowd favorite. I usually double the recipe and place in freezer safe containers for up to a month prior to the holidays and place on a plate just prior to serving. This is an all around a great adult snack for the holidays to serve with a hot cup of coffee or adult beverage. ENJOY!
- 1 to 2 venison or elk tenderloins
- 1 ½ cups Braggs Brand Soy Sauce alternative
- 2 tbsp vinegar
- 1 tbsp chopped Garlic
- ¼ cup LRW Coffee Rub
- 2 cups cooked sushi rice (use your favorite recipe)
- 1 tbsp extra hot creamed horseradish sauce
Place tenderloins into a bowl and cover with the Braggs brand soy sauce and vinegar. Cover and refrigerate for at least a day. If you can, remove at least once to flip the loins over in the sauce.
Place a pan with the olive oil on medium heat. Mix the chopped garlic in with the LRW Coffee rub. Remove the loins from the fridge and sauce and roll into the garlic/rub mixture until well coated. Immediately place into the hot pan and cook each side until well browned (about 5 minutes on each side). Remove from pan and place on a plate and allow to rest for 5 minutes. Wrap in plastic and place in the freezer for at least an hour.
While the tenderloins are in the freezer, prepare your sushi rice. Remove the tenderloins, unwrap and place on a cutting board. With a sharp knife, while they are still mostly frozen, slice into very thin slices. The center of the cuts should be a beautiful bright red. Much like making sushi, dip your finger into the horseradish sauce and swipe it on the underside of a loin slice and place onto formed rice balls. Garnish with more horseradish sauce or even a tiny dollop of wasabi. Arrange on a serving plate and place into the refrigerator until serving, no longer than an hour. Serve with soy sauce for dipping.
After a hunting season or two, and processing our own game meat, I would come across small tender cuts of meat on my deer or elk that were just too small to wrap as a roast or too tender to throw into the sausage makings bowl. I’m a huge sushi fan and after a few glasses of wine and a long discussion with our Sushi Chef friend, I came up with this idea. The venison and elk tenderloins are just delicate enough to make this work. After a day marinating in the salty Braggs and Vinegar, and rolling into the perfect merriment of LRW’s Coffee Rub, you will not believe how incredible it tastes. Wild game combined with notes of coffee…FANTASTIC!
If you are one of the fortunate few to be able to come across a deer or elk tenderloin, this recipe is a HUGE HIT for guests! Or like my husband and I do occasionally, selfishly prepare just for the two of us. XO!
- 4 cups flour
- 1 package yeast
- 1 tsp salt
- 1 cup butter
- ¼ cup water
- 1 cup half and half and add 1 tbsp apple cider vinegar (this is called souring your milk)
- 2 eggs slightly beaten
- 1 tsp vanilla
- 1 ½ to 2 cups sugar, 1 heaping tsp cinnamon, and 1 heaping tsp of LRW finely ground coffee (Consistency of Espresso).
In a large bowl, mix well the flour, yeast and salt. On very low heat melt the butter then add water and soured half and half. Heat through, do not boil. Add slightly beaten eggs and vanilla to the sauce pan. Allow the sauce pan to cool enough prior so as not to cook the eggs.
Add liquid mixture to flour and stir until it comes away from the side of the bowl. Cover and set in a warm space until dough has doubled in size. Note: Will keep in refrigerator for 2 days.
Preheat oven to 375 degrees and line baking sheets with parchment paper.
Combine 1 ½ cups sugar with the cinnamon and coffee. Literally coat your working surface with the sugar mixture. Roll half of the dough out to approximately 20 inches x 15 inches. Coat literally with sugar mixture. Fold dough in half and in half again length wise (so that you have 4 layers of dough). Roll dough out again, coating literally with sugar mixture and fold in half one more time. You now have eight layers of cinnamon, sugar, coffee, and dough goodness ☺
Cut into 18 to 24 strips, twist and pinch the ends and place onto parchment lined cookie sheets, bake approximately 12 to 15 minutes until the bottoms begin to caramelize. Do not over bake. Remove immediately onto a cooling rack. If you want them crispy, store on a plate. If you prefer your twists soft, store in a sealed bag. Keep frozen very well for several months.
This makes approximately 36 to 48 twists.
Note: the amount of sugar mixture used for coating the dough will vary with your tastes. These are great for serving with hot coffee in the morning or on a plate with a glass of milk to be left for Jolly Saint Nick on Christmas Eve.
The above is my Grandma Pete Stoltz’s recipe, the REAL one. My mother and I both have had her hand written recipe for years and neither of us could ever get our twists to come even close to tasting as good as hers. Well, unfortunately she passed away a few years back and along with her took her secrets as to how she really made them. We recently discovered the real recipe was not at all the one she would give out to those who asked. This pretty much also sums up my Grandma Pete’s personality. I can just hear her now, “I’ll go to the grave before I…!”
Anyway, after spending a weekend with my Grandpa Everett and reminiscing with him how wonderful and greatly we all missed her twists, and her of course, my grandpa says, “What!?! Are you talking about those rolls covered in sugar? Hell, I can show you how she made them!” My mother and I just know that she is rolling over in her grave and yelling, “Damn you Everett!” Hilarious!
- 4 Cups of fresh French press coffee (hot)
- 1 cup Sugar
- 1 egg white
In a large bowl, pour 4 hot cups of fresh French press coffee over 1 cup of sugar. Stir until sugar is completely dissolved. Let come to room temperature (takes just minutes if you let rest in the refrigerator). Stir in one un-whisked egg white. Pour into a freezer safe container and place in the freezer for at least 4 hours. Once frozen, with a large metal spoon, scrape the surface of the frozen coffee until the consistency of snow. Place in cups or bowls and garnish with whip cream and shaved chocolate. Amazing treat served after a breakfast on a hot day or really anytime! Double the batch if you’re expecting a large group and make a head of time.
If your feeling a little adventurous, follow the same recipe but add 1 tsp of Almond Extract and pour into Popsicle molds. Freeze for at least 6 hours. These are a crowd favorite and each one will surely meet a delectable delicious demise!