Coffee pairing – sweet and savory
Coffee is the perfect accompaniment to a sweet treat, but the unique nuances of coffee bring out the flavors in savory dishes as well — much like wine. Coffee’s aromatic flavor notes — berries, caramel, cocoa, flora, nuts and spice — excite the palate. And when paired with different foods, the flavors of each sip are enhanced by every bite.
Coffee takes on complex and rich flavor notes unique to its region of origin, creating a taste tapestry for your tongue.
Geography is a Flavor
Take a sensory journey around the world by exploring the flavors in your coffee cup.
“Latin American coffees are most familiar because Central and South America produce more coffee than any other growing region. Coffees from Latin America are celebrated for great balance, medium body and a clean finish. A tangy brightness and consistent quality make Latin American coffee ideal for blends.
“Coffees from the Asia-Pacific region are popular for smooth, earthy, and exotic flavors, with low acidity and full body.
“In Africa, the original birthplace of coffee, the coffees generally have a rich flavor, sparkling acidity, unique floral or wine-like qualities, and medium to full body.
For more information, visit Starbucks.com.
Caramelized Apple Pecan Coffee Cake
Prep time: 40 minutes
Cooking time: 1 hour 45 minutes
Makes 12 servings
3/4 cup coarsely chopped pecans, divided
Cinnamon Streusel Topping
1/4 cup packed light brown sugar
1 teaspoon ground cinnamon
1/2 tablespoon unsalted butter, melted
Apple Filling and Topping
1/4 cup granulated sugar
1 large Granny Smith apple, peeled, cored and cut into 3/8 -inch dice
1/2 vanilla bean, split lengthwise, seeds scraped out
Coffee Cake Batter
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
Pinch ground ginger
Pinch ground cloves
1/3 cup plain whole yogurt
1/4 cup unsweetened applesauce
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1 large egg
3 tablespoons unsalted butter, melted and cooled
Preheat the oven to 350°F. Grease 9 x 1 1/2 -inch round baking pan and set aside.
Spread pecans on baking sheet or jelly-roll pan and toast in oven until lightly browned, about 10 to 15 minutes. Set aside to cool.
Streusel Topping: In medium bowl, combine light brown sugar and cinnamon. Stir in butter until well combined and mix in half of pecans. Set aside.
Apple Filling and Topping: In small heavy-bottomed saucepan, cook sugar over moderately low heat. Without stirring, shake pan to help sugar melt evenly, until melted and dark golden. Remove saucepan from heat and carefully add apples and vanilla bean pod and seeds (mixture will vigorously steam and caramel will harden). Cook mixture over moderate heat, shaking pan and stirring occasionally, until caramel is dissolved, liquid has evaporated and apples are tender but still hold their shape, about 10 to15 minutes. Discard vanilla bean pod. Spread apples on sheet pan to cool.
Coffee Cake Batter: In large bowl whisk together flour, baking powder, baking soda, cinnamon, salt, ginger and cloves. In another medium bowl, whisk together yogurt, applesauce, brown sugar, granulated sugar, egg and butter until smooth. Pour wet ingredients into dry mixture and mix until well combined with large spatula. Fold in half the cooled apple filling and remaining pecans and pour into prepared pan. Sprinkle with half the streusel and top with remaining apple filling. Sprinkle with remaining streusel and bake until toothpick inserted in center comes out clean, about 25 to 30 minutes. Let cool 20 minutes and cut into 8 wedges. Serve warm or at room temperature.
Perfect Pairing: Soft floral and spicy notes of coffees to accent the cake’s apple tartness.
Chocolate Cinnamon Bread
Prep time: 30 minutes
Cooking time: 50 minutes
Makes 16 servings
Chocolate Batter
3 sticks unsalted butter, at room temperature
3 cups granulated sugar
5 large eggs, at room temperature
2 cups all-purpose flour
1 1/4 cups Dutch-processed cocoa powder
1 tablespoon ground cinnamon
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1/4 cup water
1 teaspoon vanilla extract
Cocoa-Spice Sugar Crust
1/4 cup granulated sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon Dutch-processed cocoa powder
Pinch ground ginger
Pinch ground cloves
1/4 cup decorating or sparkle sugar
Preheat oven to 350°F. Grease two 9 x 5 x 3-inch loaf pans and line bottom of pans with parchment paper.
Chocolate Batter: In bowl of electric mixer, cream together butter and sugar with paddle attachment on medium speed, until light and creamy about 5 minutes. Beat in eggs, one at a time, beating until each egg is completely incorporated before adding the next and scraping down sides of bowl several times.
Meanwhile, in medium bowl, sift together flour, cocoa, cinnamon, salt, baking powder and baking soda. In another bowl, whisk together buttermilk, water and vanilla. With mixer on low speed, alternately add flour mixture and buttermilk mixture to butter, beginning and ending with flour and beating just until blended. Divide batter between the two pans, shake pans to even tops and set aside.
Cocoa Spice Sugar Crust: In another small bowl, whisk together sugar, cinnamon, cocoa, ginger and cloves. Sprinkle surfaces of both batters with decorating sugar. Sprinkle with cocoa sugar mixture, dividing evenly. Bake until toothpick inserted in center comes out clean, about 45 to 50 minutes. Let cool completely, run thin knife around sides to release breads and remove from pans.
Perfect Pairing: Pair with a coffee that has a soft cocoa finish that’s intensified by the bread’s deep chocolate flavor.
Harissa-Roasted Turkey Breast With Stuffing
Prep time: 30 minutes
Cooking time: 1 hour 30 minutes
Makes 6 to 8 servings
16-pound bone-in turkey breast (skin on)
Salt and freshly ground black pepper
4 garlic cloves
2 cinnamon sticks
1/2 medium yellow onion, finely chopped
1 cup harissa sauce (a fiery red paste)
Stuffing (recipe follows)
Preheat oven to 400°F. Rinse turkey under cold water and pat dry. Sprinkle on all sides with salt and pepper. Stuff garlic cloves, cinnamon sticks and onion into neck cavity, and seal it closed with wooden skewer or toothpick. Generously rub harissa over and under skin. Place turkey breast skin side up on roasting rack in roasting pan and cover with foil. Roast, basting occasionally with juices that accumulate in bottom of pan, until an instant-read thermometer inserted into thickest part of breast reads 160?°F and juices run clear, about 1 1/2 hours. During last 20 minutes of cooking remove foil to brown skin. Let turkey rest at least 20 minutes before carving.
Stuffing
1/4 cup olive oil, divided
2 tablespoons lightly crusted almonds
1/2 loaf white bread, cut into 1-inch cubes (about 4 cups)
2 medium parsnips, peeled and cut into 1-inch cubes
2 cinnamon sticks
3 garlic cloves, cut in half
3 shallots, cut into 1/4 -inch dice
2 quinces, peeled, cored, and cut into 1-inch cubes
1 tablespoon harissa sauce
1 cup chicken stock
1/2 cup orange juice
1 tablespoon honey
2 teaspoons chopped thyme
1 teaspoon salt
1/2 cup raisins
1 tablespoon chopped parsley
Heat 2 tablespoons olive oil in large sauté pan over medium heat. Add almonds and bread cubes and sauté 5 minutes, or until golden brown. Remove from heat and set aside.
Heat remaining 2 tablespoons olive oil in Dutch oven or other large pot. Add parsnips and cinnamon sticks and sauté about 5 minutes. Add garlic, shallots, quinces and harissa and sauté until garlic is golden, about 5 minutes. Stir in chicken stock, orange juice and honey, reduce heat to low, and simmer 15 minutes.
Add thyme, salt, raisins and almond and bread cube mixture and stir until well combined. Cook over low heat, stirring frequently, until heated through. Stir in chopped parsley.
Perfect Pairing: The spices (cinnamon, caraway, coriander) in this dish are reminiscent of spices such as cardamom that are often combined with coffee in East Africa as part of coffee ceremonies to celebrate coffee and community.
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