Coffee, the Ingredient
Marty Martindale

Like tea, coffee needs not always be a beverage. Cowboys from early times made sure strong coffeecoffee was a big part of their Red Eye Gravy while the Barefoot Contessa insists coffee makes any chocolate recipe more “chocolate-like.” As each decade goes by, coffee like an herb or spice, is finding its way into new recipes and interesting dishes.

Like chocolate, but in its own inimitable way, coffee is bold, earth-like and a bit sassy. It can really round out flavors in both sweet or savory dishes. It’s also known for its tenderizing properties with red cuts of meat. As with wine, strive to use darker-roasted coffee with heartier foods and ligher blends with poultry and seafood. Also use only freshly brewed coffee in recipes.

Sometimes coffee flavor is added as brewed coffee when the recipe can use more liquid. Other times, coffee flavoring is added as syrup, instant powdered, freeze-dried or granules, and at other times, coffee-flavored liqueur is in order.

Civilization’s earliest recorded encounter with coffee came from Arabic history when a shepherd’s goats dislayed elevevated levels of energy after eating red coffee cherries. It was kind of like a Red Bull moment with the grazing goats. Soon humans knew how to use it to extend energy and working hours. Out of this, coffee, the human’s beverage, was born.


  • Baked beans
  • BBQ sauce
  • Biscotti
  • Black-bean soup
  • Cakes, cookies
  • Chili
  • Coffee jello with whipped cream
  • Coffee meat spice rub
  • Coffee-cured duck prosciutto
  • Coffee-Smoked Scallops
  • Coffee-truffle hollandaise
  • Compatible with chile powder and jalapenos
  • Fruit cake
  • Glaze for cakes, muffins
  • Ice cream
  • Marinade for poultry
  • Meatloaf
  • Nut-stuffed coffee ravioli
  • Onion soup
  • Puddings, Panna Cottas
  • Pumpkin pie
  • Redeye gravy
  • Coffee Dashi
  • Tiramisu
  • Veal sweetbreads gravy

Below are foodsites with recipes using coffee.

Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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