The Coffee Revolution : Sweet Jolts

Just as chilled coffee drinks provide refreshing satisfaction in the oppressive heat of summer (ice tea just doesn’t do it for me), the same is true for coffee desserts. Somehow coffee adds an interesting dimension to cool summer desserts without being heavy; it even rounds out the rich flavor of chocolate.

The following recipes for Walnut and Coffee Butter Sauce, Mocha Truffle Cookies and Coffee Creme Brulee use finely ground coffee beans for their flavoring. The ground bean, preferably from a dark roast coffee, adds a more interesting flavor than an instant powdered coffee.

These desserts are best served with iced coffee for a perfect summer pairing. Nearly every coffee-drinking country that endures the intense heat of summer has its own recipes for iced-coffee drinks. There are a number of ways to make them. The original, called Mazagran, was made from coffee concentrate, sugar and cold water. The name comes from the Algerian fortress where the drink first became popular among French colonial troops in the North African desert.

To make well-flavored iced coffee, brew a dark roast coffee blend double-strength to compensate for the ice that eventually dilutes the coffee. Use a filtered drip-brewing method and four tablespoons of coffee for every eight-ounce cup of water (obviously, this is just a guideline; adjust to your taste). Try to use the coffee immediately after it’s brewed, allowing it to cool off first.

These easy dessert recipes are all do-aheads and not your usual summer offerings. They offer a new look and an alternative to seasonal fruit desserts as sweet conclusions.

Iced coffee is good, but Iced Cappuccino is unbelievably better. Once the warm foamed milk is spooned over the chilled coffee and ice, it’s a whole different experience. Paired with home-baked cookies, it’s the perfect summer dessert.

ICED CAPPUCCINO

Milk

Espresso

Sweet chocolate, ground, optional

Sugar

Pour about 1/3 cup cold milk over ice in tall glass or large goblet. Add 1 or more shots freshly made espresso over milk. Top with foamed milk. Garnish with sweet ground chocolate. Pass sugar separately.

These cookies make the perfect pairing with chilled coffee drinks; they have a deep mocha flavor as well as a slightly soft center and smooth texture, somewhat like a truffle candy.

MOCHA TRUFFLE COOKIES

1 cup unsalted butter, softened

3/4 cup light brown sugar, packed

1 1/3 cups powdered sugar

1 large egg

1 tablespoon vanilla

1/2 cup cocoa powder, preferably Dutch-processed

2 teaspoons finely ground dark roast coffee beans

1/8 teaspoon salt

2 1/2 cups cake flour

Cream butter with brown sugar, 2/3 cup powdered sugar, egg, vanilla, cocoa powder, ground coffee and salt until fluffy. Reduce speed and stir in cake flour. Mix until combined. Chill dough 15 minutes for easier handling.

Roll dough into balls, using scant tablespoon dough for each. Place on ungreased baking sheets, spacing balls 1 inch apart.

Bake at 350 degrees until cookies are set but still slightly soft to touch on top, about 10 minutes. Transfer cookies to wire rack. Place rack over piece of wax paper. Sift heavy coating of remaining 2/3 cup powdered sugar over warm cookies. Cool completely. Makes about 40 cookies.

Note: Cookies may be stored in airtight containers for up to 4 days, or you can freeze up to 3 months. If desired, sift powdered sugar second time over cookies that have been frozen.

Coffee ice cream, good as it is, is far less exciting than this cold, smooth creamy coffee custard with a crunchy brown-sugar topping. Making the custard is a mandatory do-ahead since the custard must be chilled before the topping is broiled.

COFFEE CREME BRULEE

2 cups half and half

Scant 1/2 cup granulated sugar

1 tablespoon finely ground dark roast coffee beans

7 large egg yolks

Dash salt

2 teaspoons Cognac

1 teaspoon vanilla

1/2 cup soft light brown sugar, firmly packed

Combine half and half, granulated sugar and ground coffee in 1-quart saucepan. Bring to boil. Stir to dissolve sugar. Let stand 10 minutes to steep coffee. Pour liquid through strainer lined with paper coffee filter (alternately, pour liquid through very fine-meshed strainer, which catches majority of coffee grounds).

Whisk egg yolks, salt, Cognac and vanilla in 1-quart mixing bowl just to combine. Slowly whisk in half-and-half mixture. Place 6 (1/2-cup capacity) baking dishes or ramekins in shallow baking pan. Fill dishes with custard, dividing evenly. Place pan on center oven rack. Carefully pour boiling water into pan to depth of 1 inch.

Bake at 325 degrees until center of custard still jiggles slightly and wood pick inserted in center comes out clean, about 35 minutes. Remove dishes from water and cool custards to room temperature. Cover with plastic. Refrigerate until well chilled or as long as 2 days.

To serve, mix soft brown sugar in food processor until finely textured. Sprinkle generous tablespoon brown sugar evenly over each. Place custards on baking sheet. Broil under medium heat or about 4 inches from heat until part of sugar is melted, about 2 minutes. Watch constantly as sugar burns easily. Let sugar harden before serving, about 5 minutes. Serve immediately or refrigerate up to 30 minutes. Makes 6 servings.

Here, coffee is used to round out the walnuts and butter--it’s not a dominant flavor. Serve the sauce warm over vanilla or coffee ice cream, pudding or pound cake garnished with whipped cream.

WALNUT AND COFFEE BUTTER SAUCE

1/4 cup corn syrup

2 tablespoons double-strength brewed dark roast coffee

2 tablespoons sugar

1/2 teaspoon finely ground dark roast coffee beans

1/4 teaspoon ground cinnamon

1/2 cup whipping cream

Dash salt

3 tablespoons unsalted butter

1 teaspoon vanilla

2/3 cup coarsely chopped toasted walnuts

Combine corn syrup, brewed coffee, sugar, ground coffee, cinnamon, whipping cream, salt and 2 tablespoons butter in 1-quart saucepan. Bring to boil. Simmer, uncovered, until thickened, about 6 minutes, stirring frequently. Remove from heat.

Stir in remaining butter until melted. Add vanilla and walnuts. Stir to combine. (Can be served immediately or refrigerated up to 1 week. To serve, reheat gently on stovetop or in microwave oven.) Makes 1 cup.

Note: To toast walnuts, spread in single layer on baking sheet. Bake at 350 degrees until deeper brown and fragrant, about 10 minutes, watching carefully to prevent burning.