Coffee boost: a sweet and savoury way to cook your cup of Joe

Coffee adds richness and style to cakes and steak to please even those who don’t like the drink

"As the temperature drops, my head turns to my stomach for comfort... Salads turn to stews and light sauces become laden with the beautiful fat we call butter."

"As the temperature drops, my head turns to my stomach for comfort... Salads turn to stews and light sauces become laden with the beautiful fat we call butter."

 

VANESSA’S WAY... COFFEE CREAM MERINGUE ROULADE
Afternoon tea is a lovely cross-generational tradition to be treasured and one for which my kids display a saintly reverence. My mother-in-law makes a wonderful coffee cake to which my kids have both been surprisingly partial ever since they could eat cake. In her recipe she uses a syrupy coffee flavouring called Irel, which gives a rich colour and flavour to both her sponge and icing.

Italian desserts always appear so stylish when they combine a shot of espresso with various permutations of cream, nuts and chocolate, which has inspired my version of a roulade to seduce all coffee lovers.

The meringue roulade is quite simple to roll if you ensure the meringue mixture has been whisked well. If it does crack, you wouldn’t be the first cook to touch up the finish with a dusting of icing sugar.

GARY’S WAY... FILET MIGNON WITH COFFEE SAUCE, TRUFFLED MASH AND CARROT CRISPS
I can’t drink coffee or tea – or any hot drink from a cup. I’m not sure why, but it gives me the shivers. My big problem, though, is that I crave coffee. The smell sucks me in.

When deciding on this week’s column, my editor took some convincing. Thankfully, I won out this time, as this coffee sauce with fillet steak is inspired by a food memory dating back to 2004, when I visited Tantra, in South Beach, Miami.

It was eye-opening for a 25-year-old from Donegal and taught me that restaurants are about more than just food; they are temples of craic, mystery and fantasy. But the filet mignon with coffee sauce, truffled mash and carrot crisps, live on in my mind. Here’s my take.

The Irish Times Logo
Commenting on The Irish Times has changed. To comment you must now be an Irish Times subscriber.
SUBSCRIBE
GO BACK
Error Image
The account details entered are not currently associated with an Irish Times subscription. Please subscribe to sign in to comment.
Comment Sign In

Forgot password?
The Irish Times Logo
Thank you
You should receive instructions for resetting your password. When you have reset your password, you can Sign In.
The Irish Times Logo
Please choose a screen name. This name will appear beside any comments you post. Your screen name should follow the standards set out in our community standards.
Screen Name Selection

Hello

Please choose a screen name. This name will appear beside any comments you post. Your screen name should follow the standards set out in our community standards.

The Irish Times Logo
Commenting on The Irish Times has changed. To comment you must now be an Irish Times subscriber.
SUBSCRIBE
Forgot Password
Please enter your email address so we can send you a link to reset your password.

Sign In

Your Comments
We reserve the right to remove any content at any time from this Community, including without limitation if it violates the Community Standards. We ask that you report content that you in good faith believe violates the above rules by clicking the Flag link next to the offending comment or by filling out this form. New comments are only accepted for 3 days from the date of publication.