Food

Magic Beans

We give some of our favorite dishes a little kick by stirring in the rich, full-bodied flavor of coffee.

STORY BY SANDRA S. SORIA RECIPES BY OLIVIA ROSZKOWSKI PHOTOGRAPHS BY ALEXANDRA GRABLEWSKI FOOD STYLING BY COREY BELLE PROP STYLING BY MAEVE SHERIDAN

COFFEE IS AMERICA’S FAVORITE FUEL—62 percent of adults reach for a cup daily. In fact, Americans chug more of the dark drink than tea, soda, and juice combined. It’s a habit that few want to break. And why would we? Current medical research gives us permission to call it good. According to Donald Hensrud, MD, Public Health and General Preventative Medicine Specialist at the Mayo Clinic, studies show that coffee may have health benefits, such as protecting against Parkinson’s disease, type 2 diabetes, and liver disease, including liver cancer. Coffee also appears to improve cognitive function and decrease the risk of depression. The fact is, coffee has a naturally complex botanical profile, with at least 1,000 natural compounds in the bean (including antioxidants) and another 300 created in the roasting process.

Mind and body benefits aside, it’s coffee’s rich, complex flavor that adds to the appeal. We’ve come a long, happy way from the time when the choice on grocery store shelves was between a couple of cans and a jar of instant—now you can pinpoint a country of origin, pick your roast, and name your brewing method. Select what’s right for the moment—like you would a fine wine—or find your favorite go-to brew.

We’re so stoked about coffee that we decided to develop new ways for you to enjoy it. And we went to our friends at Westrock Coffee Company to help us translate some coffee talk and help you break down the best type to use.

WHAT’S TO LOVE ABOUT WESTROCK:

Westrock Coffee is ethically sourced and carefully crafted—and it goes down smooth. They work directly from crop to cup to ensure that the coffee in your mug is truly what they say it is—high-quality, flavorful, and purchased at a fair price right from the farmer who grew it.

COMING TO TERMS WITH COFFEE

Fair TradeThis global movement is made up of a diverse network of producers, companies, shoppers, advocates, and organizations putting people and planet first. The Fair Trade Organization ensures that farmers are paid a set minimum price for all the coffee they produce.

Direct TradeEthical companies, such as Westrock Coffee, develop direct trade relationships with farmers to further ensure they are paying farmers a fair price for all the coffee they produce.

Shade-GrownShade-grown coffee can mean different things in the coffee industry—and there is no certification process to go along with it. To some, it signifies coffee trees that are grown under the canopy of rainforests and therefore prevent the deforestation that can occur as farmers expand their farms. Others link it to intercropping, such as growing banana trees among the coffee trees so that a variety of soil nutrients are shared between crops.

OrganicOrganic means that the produce and other organic ingredients in retail products are grown without the use of synthetic pesticides and fertilizers, sewage sludge, genetically modified organisms or ionizing radiation.

PICK YOUR ROAST

LightLight brown in color, this roast is generally preferred for milder coffee varieties. There will be no oil on the surface of these beans because they are not roasted long enough for the oils to break through to the surface.

MediumThis roast is medium brown in color with a stronger flavor and a non-oily surface. It’s often referred to as the American roast because it is generally preferred in the United States.

DarkThis roast produces shiny black beans with an oily surface and a pronounced bitterness. But the darker the roast, the less acidity will be found in the coffee beverage. Dark roast coffees run from slightly dark to charred.

THE RECIPES

COFFEE CREPE LAYER CAKE WITH MOCHA WHIPPED CREAM

BEST BEAN: Dark

TRY: Organic Sumatran Blend

YIELD: 1 10-layer crepe cake with 1 1⁄2 cups whipped cream

FOR THE CAKE:

□  1 can coconut milk

□  1⁄4 cup ground coffee

□  1 cup whole wheat flour

□  3 organic eggs

□  pinch sea salt

□  1 tablespoon refined coconut oil, for pan

□  1 cup hazelnuts, toasted and chopped

► Add coconut milk to a pan and stir in coffee. Bring to a boil.

► Transfer mixture to a bowl and place in freezer for 15 minutes.

► Strain mixture through a fine-mesh strainer.

► Add infused coconut milk, flour, cracked eggs, and salt to a blender and process until smooth.

► Refrigerate batter for 20 minutes. The consistency should be that of thin cream. Add water, as needed to thin out.

► Heat nonstick pan over medium heat and spread 1⁄2 teaspoon of coconut oil.

► Pour a few tablespoons of batter and swirl pan to spread into a thin layer.

► Cook for 2 minutes, or until edges start turning golden.

► Use a spatula to flip crepe, then cook for an additional minute.

► Remove crepe from pan and repeat process with remainder of batter.

► After crepes have completely cooled, spread 2 tablespoons of Mocha Whipped Cream on each layer along with a sprinkling ofmaple sugar, cocoa powder and hazelnuts.

► Stack layers to form a crepe cake. Top last layer with cocoa powder and maple sugar.

► Use a sharp knife to cut into slices and serve.

MOCHA WHIPPED CREAM:

□ 1 large can coconut cream (approximately 1 1⁄2 cups), chilled overnight

□ 2 tablespoons cocoa powder, more to garnish

□ 3 tablespoons maple sugar, more to garnish

□ 2 teaspoons finely ground coffee

□ pinch sea salt

► Sift cocoa, maple sugar, coffee and salt in a bowl.

► Add coconut cream while using an electric mixer to whip into soft peaks.

► Cover and refrigerate until ready to assemble Coffee Crepe Layer Cake

COFFEE-BUTTER-CRISPED SWEET AND PURPLE POTATO GRATIN

BEST BEAN: Medium

TRY: Meza Morning Blend

□ 2 cups brewed coffee

□ 1 stick salted butter

□ 2 teaspoons sea salt

□ 1 teaspoon ground black pepper

□ 2 large sweet potatoes

□ 2 large purple sweet potatoes

□ 1⁄3 cup pistachios

► Preheat oven to 375° F.

► Add coffee to a pan and reduce until almost evaporated, or approximately 1⁄4 cup. Add butter, salt and pepper and cook until butter melts.

► Slice potatoes into thin round slices.

► Tightly stack potatoes side-to-side in a medium, oven-safe, circular baking dish or pan. Start by arranging them clockwise around the rim of the pan and working inwards until entire pan is filled.

► Brush potatoes with half of the butter mixture and bake for 20 minutes.

► Baste potatoes with remaining butter mixture and cook for an additional 20 to 25 minutes, or until the potatoes are tender and crispy.

► Chop pistachios and sprinkle on top of potatoes. Bake for an additional 5 minutes.

GLUTEN-FREE TRES LECHES COFFEE CAKE

BEST BEAN: Dark

TRY: Rwanda Select

YIELD: 1 8-inch cake, 11⁄2 cup frosting, 2⁄3 cup caramel

FOR THE CAKE

□ 4 organic eggs

□ 3⁄4 cup melted unrefined coconut oil, more to oil pan

□ 1⁄3 cup coconut nectar

□ 2⁄3 cup coconut flour

□ 2 tablespoons finely ground coffee

□ 1 teaspoon baking powder

□ 1⁄4 teaspoon sea salt

□ 3⁄4 cup large coconut flakes

► Preheat oven to 350° F. Brush 8-inch cake pan interior with oil. Line bottom with parchment paper.

► Add cracked eggs, melted oil, and nectar to blender and process until smooth.

► Add coconut flour, coffee, baking powder, and salt to blended mixture.

► Process until combined. Transfer to pan, using a spatula to spread evenly.

► Bake for 20 minutes or until lightly golden. Cool and remove from pan.

► Spread coconut flakes on baking tray and toast for 5 minutes, or until golden.

► Pour layer of Coffee Caramel onto cake and layer with Coconut Vanilla Frosting. Drizzle with additional caramel and toasted coconut flakes.

COFFEE CARAMEL:

□ 1 can coconut milk

□ 3 tablespoons ground coffee

□ 1⁄4 cup coconut sugar

□ pinch sea salt

► Add coconut milk and coffee to a pan and bring
to a boil. Turn off heat and allow mixture to steep for 10 minutes.

► Strain mixture through a fine mesh strainer, discarding coffee. Rinse pan.

► Return strained mixture to pan and stir in coconut sugar and salt.

► Bring mixture to a simmer and cook for 5 minutes, or until mixture reduces and a caramel texture is formed. Cool completely before applying onto cake.

► Try recreating this recipe with small silicone molds for
a quicker cooking, miniature version of this dessert.

COCONUT VANILLA FROSTING:

□ 1⁄2 cup coconut cream

□ 1⁄4 cup coconut sugar

□ 1 cup coconut butter

□ 1 vanilla bean, scraped

□ pinch sea salt

► Use an electric hand or stand mixer to whip together the coconut cream, coconut sugar, coconut butter, scraped vanilla bean, and salt for 2 to 3 minutes, or until the mixture becomes stiff and fluffy.

► Refrigerate frosting until ready to use.

COFFEE-RUBBED PORTOBELLO FAJITAS

BEST BEAN: Medium

TRY: Meza Morning Blend

YIELD: 6 fajitas & 1 cup ‘crema’

□ 2 Portobello mushrooms, cut into thick slices

□ 8 miniature colorful peppers, deseeded and halved

□ 1 bunch scallions, bottoms cut into 1-inch pieces (reserve greens for future use)

□ 3 tablespoons olive oil

□ 2 espresso shots, or 3 ounces strong brewed coffee

□ 2 tablespoons fajita seasoning mix

□ 1⁄2 teaspoon sea salt

□ 6 medium whole wheat or corn tortillas

AVOCADO ‘CREMA’:

□ 1⁄2 cup cashews, soaked in hot water for 15 minutes

□ 1⁄2 cup filtered water

□ 2 limes, zested and juiced

□ 1 ripe avocado

□ 1 teaspoon sea salt

► Preheat oven to 425° F.

► Arrange mushrooms in a single layer in a cast iron pan. Top with peppers and scallions.

► In a small bowl, mix olive oil, coffee, fajita mix, and salt (omit if seasoning already contains salt) and pour evenly over vegetables.

► Heat pan over high heat until mixture bubbles. Transfer pan to top rack in oven and cook for 20 minutes, or until the vegetables are cooked through and marinade is reduced.

► Drain and rinse soaked cashews. Add to blender with filtered water and process until cream forms. Add lime zest, lime juice, and avocado flesh and blend until smooth.

► Warm tortillas briefly in oven.

► Spread a generous layer of avocado ‘crema’ on each tortilla and top with mushrooms, peppers and scallions.

COFFEE CARDAMOM ZUCCHINI BREAD

BEST BEAN: Light to Medium

TRY: Muraho Espresso Blend

YIELD: 1 medium loaf

□ 1 organic egg

□ 1⁄2 cup olive oil

□ 2 tablespoons finely ground coffee

□ 1 large zucchini, grated (2 cups)

□ 1 cup pecans, toasted and chopped

□ 1 cup maple sugar

□ 2 teaspoons ground cardamom

□ 1⁄2 teaspoon sea salt

□ 1 teaspoon baking powder

□ 1 1⁄2 cup whole wheat flour

► Preheat oven to 350° F.

► Line medium loaf pan (approximately 4 1⁄2 x 9-inch) with parchment paper.

► Blend together cracked egg, olive oil, and coffee. Transfer to a large bowl and fold in the zucchini and pecans.

► In a separate bowl sift together maple sugar, cardamom, salt, baking powder, and flour.

► Fold dry ingredients into wet ingredients and transfer to lined loaf pan.

► Bake for 45 minutes, or until toothpick comes out clean.

► Cool bread before slicing, and serve with Flower Butter.

FLOWER BUTTER:

□ 1 stick grass-fed, salted butter

□ 1⁄4 cup edible flower petals

► Bring butter to room temperature and fold in petals.

► Place butter onto parchment paper, and roll to mold into a log.

► Freeze ower butter for 20 minutes or until firm enough
to cut.

► Cut into rounds and serve with Coffee Cardamom Zucchini Bread.

KOREAN COFFEE BBQ LACQUERED SALMON OVER GINGER NAPA SLAW

BEST BEAN: Medium to Dark

TRY: East African Blend

□ 1 espresso shot, or 11⁄2 ounces strong brewed coffee

□ 2 tablespoons maple syrup

□ 2 tablespoons gochujang

□ 2 six ounce wild salmon filets

□ 1 tablespoon black sesame seeds

□ 1⁄4 cup pea shoots

► Preheat oven to 425° F.

► In a small bowl, combine the espresso, maple syrup, and gochujang.

► Add salmon lets and marinate in refrigerator for 20 minutes.

► Place salmon lets on a parchment-lined sheet tray and bake for 8 minutes.

► Reduce remaining marinade in pan over medium heat for 2 to 3 minutes, or until thickened and spoon over salmon before serving.

► Top with sesame seeds and serve with ginger Ginger Napa Slaw.

► Garnish with pea shoots.

GINGER NAPA SLAW:

□ 1 small Napa cabbage

□ 1 teaspoon sea salt

□ 1/3 cup pickled ginger

□ 1 Asian pear, cut into large cubes

□ 2 tablespoons white sesame seeds

► Thinly slice cabbage (approximately 4 cups). Add to a large bowl with salt and massage for a few minutes, or until cabbage is tenderized.

► Squeeze and discard any released cabbage liquid.

► Chop pickled ginger and cut pear in large cubes (approximately 2 cups). Fold both items into massaged cabbage.

► Allow slaw to sit for 10 minutes at room temperature before serving.

► Garnish with sesame seeds and serve with Korean Coffee Lacquered Salmon.

TANDOORI COFFEE-RUBBED ROASTED SWEET POTATO WEDGES WITH CILANTRO CUMIN YOGURT

BEST BEAN: Light to Medium

TRY: Meza Morning Blend

YIELD: 2 to 4 servings

□ 2 large sweet potatoes, cut into wedges

□ 1 tablespoon tandoori spice mix

□ 1 tablespoon finely ground coffee

□ 3 tablespoons olive oil

□ 1 teaspoon sea salt

CILANTRO CUMIN YOGURT:

□ 1 bunch cilantro

□ 2⁄3 cup Stonyfield Organic whole milk yogurt

□ 1 teaspoon ground cumin

□ 1 garlic clove, minced

□ 1⁄2 teaspoon sea salt

□ 2 tablespoons olive oil

► Preheat oven to 350° F.

► Cut sweet potatoes into wedges and toss with tandoori spice mix, coffee, olive oil and sea salt (omit or adjust amount if spice mix contains salt).

► Spread into a single layer on a parchment-lined baking sheet and bake for 20 minutes. Gently toss and cook for an additional 15 minutes, or until crispy.

► De-stem, chop cilantro, and set aside. (Should yield approximately 1⁄2 cup.)

► Add yogurt, ground cumin, minced garlic, and sea salt to a small bowl and stir until evenly combined. Gently swirl in 1⁄4 cup of the cilantro and olive oil.

► Toss cooked sweet potatoes with remaining chopped cilantro and serve warm with cilantro cumin yogurt.