Add some java to............. CHOCOLATE CAKE
Use brewed coffee in place of other liquids to bring out a deeper flavor in chocolate desserts. CHILI - Stirring in a quarter cup of strong, finely ground coffee will give your pot of chili a real kick. BODY SCRUB - Mix leftover grounds with olive oil for a DIY spa treatment.

» Coffee Syrup

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Ingredients:

  • 1 cup sugar
  • 1 cup extra strength brewed Coastal Carolina Blend (1-1/2 cups of ground coffee to 16 ouncescold water

Preparation:

  1. Combine sugar and coffee in a medium saucepan. Bring to a boil, stirring constantly to dissolve sugar. Lower heat and simmer for three minutes, stirring often.
  2. Store coffee syrup tightly covered in refrigerator, up to one month. Yield: 1 cup syrup

» Coffee Butter Frosting

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Ingredients:

  • 1/2 cup brewed hot Carolina Espresso concentrate (1 cup ground coffee to 8 ounces cold water)
  • 1/3 cup sugar
  • Pinch salt
  • 3 egg yolks
  • 1 cup softened butter
  • 1 teaspoon vanilla

Preparation:

  1. In a bowl combine sugar, salt, egg yolks and coffee, beat over simmering water by hand until thick. Follow up by machine beating until cold then beat in butter, 1 tablespoon at a time, followed by vanilla, until spreadably thick.
  2. Yield: Enough to fill and frost two 8-inch layers or the top of a 9 x 13 sheet-cake.

» Red Eye Gravy

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Ingredients:

Preparation:

  1. You'll need to take a slice of uncooked ham with most of the fat left on it. Fry the ham in it's own fat until it is browned on both sides. After the ham is fully cooked, move the ham into a warm platter and add boiling black Black Mountain Blend to the skillet, ensuring that you scrape it to dissolve any clinging particles on the bottom and sides. Pour over cooked ham and serve!

» Coffee Mug Chocolate Cake

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Preparation:

  1. Add dry ingredients to mug and mix well
  2. Add the egg and mix thoroughly
  3. Pour in the milk and oil and mix well
  4. Add the chocolate chips (if using) and vanilla extract and mix again
  5. Put the mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug but don't be alarmed!
  6. Allow to cool a little and tip out onto a plate if desired.
  7. EAT!! (This can serve 2 if you want to feel slightly more virtuous)

» Frozen Mochaccino

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Ingredients:

  • 1 cup double-strength brewed coffee or espresso
  • 1 cup low-fat milk
  • 2 tablespoons unsweetened natural cocoa powder (not Dutch-process), plus more for sprinkling
  • 2 tablespoons pure maple syrup
  • 1/8 teaspoons vanilla extract
  • 1 ice cube, or up to 2 cubes, if needed

Preparation:

  1. Freeze coffee in an ice cube tray until firm, at least 4 hours or overnight
  2. Combine the frozen coffee cubes, milk, cocoa, maple syrup to taste, and vanilla in a blender. Pulse until smooth, adding plain ice cubes if you want it thicker or a little water if you want it thinner.  Divide between 2 glasses, dust with a little cocoa powder, if desired, and serve immediately.

» Molasses and Coffee Pork Chops

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Ingredients:

  • 1 cup strong brewed coffee, cooled
  • 6 ounces molasses, by weight (about 1/2 cup)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon dijon mustard
  • 2 cloves garlic, minced
  • Kosher salt and freshly ground pepper
  • 1/2 teaspoon ground ginger
  • 6-8 sprigs fresh thyme
  • 4 6-8 ounce bone-in pork chops (1 inch thick)

Preparation:

  1. Combine the coffee, molasses, vinegar, mustard, garlic, 1 teaspoon salt, 1/2 teaspoon pepper, the ginger, thyme and pork chops in a 1-gallon zip-top bag; seal and shake to combine. Marinate in the refrigerator for at least 2 hours or overnight.
  2. Preheat a grill to medium-high. Remove the pork from the bag. Pour the marinade into a saucepan; boil gently over medium-high heat, stirring, until reduced to 1/2 cup, 12 to 15 minutes. Remove the thyme stems.
  3. Grill the pork chops for 3 to 4 minutes per side, or until they reach an internal temperature of 145. Let rest for 5 minutes; serve with the glaze.

» Apricot-Espresso Glazed Roast Pork Loin

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Ingredients:

  • 1 boneless pork loin, trimmed
  • 1 tablespoon extra-virgin olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 cup apricot preserves
  • 2 tablespoons instant espresso powder
  • 2 tablespoons Dijon mustard
  • 4 teaspoons Worcestershire sauce
  • 2 cloves garlic, minced
  • 1/4 teaspoons ground cloves
  • 1/2 cup reduced-sodium chicken broth

Preparation:

  1. Preheat oven to 375 degrees F. Line a roasting pan or rimmed baking sheet with foil.
  2. Tie kitchen string around pork in two or three places so it doesn't flatten while roasting. Rub oil, salt, and pepper all over the pork. Place the pork in the prepared pan.
  3. Roast pork, turning once, for 30 minutes.
  4. Meanwhile, combine apricot preserves, espresso powder, mustard, Worcestershire, garlic, and cloves in a small saucepan; bring to a boil over medium-high heat, stirring frequently. Cook 1 minute, stirring constantly, then remove from heat.
  5. After the pork has cooked for 30 minutes, brush all over with 1/2 cup of the glaze. (Leave the remaining glaze in the pan.) Continue roasting until an instant-read thermometer inserted into the middle of the meat registers 140 degrees F, 20 to 40 minutes more. Transfer the pork to a clean cutting board and let rest for 10 minutes.
  6. Meanwhile, add broth to the remaining glaze in the pan. Bring to a simmer over medium heat. Simmer until thickened slightly, about 5 minutes. Remove the string and slice the pork. Serve with the sauce.
  7. Yield: 12 servings

» Apricot-Espresso Glazed Roast Pork Loin

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Ingredients:

  • 1 boneless pork loin, trimmed
  • 1 tablespoon extra-virgin olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 cup apricot preserves
  • 2 tablespoons instant espresso powder
  • 2 tablespoons Dijon mustard
  • 4 teaspoons Worcestershire sauce
  • 2 cloves garlic, minced
  • 1/4 teaspoons ground cloves
  • 1/2 cup reduced-sodium chicken broth

Preparation:

  1. Preheat oven to 375 degrees F. Line a roasting pan or rimmed baking sheet with foil.
  2. Tie kitchen string around pork in two or three places so it doesn't flatten while roasting. Rub oil, salt, and pepper all over the pork. Place the pork in the prepared pan.
  3. Roast pork, turning once, for 30 minutes.
  4. Meanwhile, combine apricot preserves, espresso powder, mustard, Worcestershire, garlic, and cloves in a small saucepan; bring to a boil over medium-high heat, stirring frequently. Cook 1 minute, stirring constantly, then remove from heat.
  5. After the pork has cooked for 30 minutes, brush all over with 1/2 cup of the glaze. (Leave the remaining glaze in the pan.) Continue roasting until an instant-read thermometer inserted into the middle of the meat registers 140 degrees F, 20 to 40 minutes more. Transfer the pork to a clean cutting board and let rest for 10 minutes.
  6. Meanwhile, add broth to the remaining glaze in the pan. Bring to a simmer over medium heat. Simmer until thickened slightly, about 5 minutes. Remove the string and slice the pork. Serve with the sauce.
  7. Yield: 12 servings



CAROLINA COFFEE COMPANY
7211 Ogden Business Ln. Bldg. 207
Wilmington, NC 28411

910-686-5683
TOLL FREE 888-919-JAVA

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