Coffee: International Recipes, History, Health Benefits, and Inspiration

"Il caffè è il balsamo del cuore e dello spirito"  

"Coffee is the balsam of the heart and of the spirit"
                                      (Giuseppe Verdi)

Coffee has always been my favorite drink. I often jokingly refer to it as a food group - and I am not alone. The world's favorite drink is also the second most traded global commodity right after petroleum! Today is National and International Coffee Day, so I've put together my 10 favorite recipes to help you celebrate whenever the occasion fits. You may also be interested in this previous post on the History of Coffee and Coffee: A Taste of Inclusion which includes a traditional Ethiopian and Djibouti style coffee ceremony. 

In addition to its addictive and alluring flavor, many health benefits have been associated with coffee. The caffeine in coffee has been proven to boost metabolic rates. Coffee drinkers have a lower risk of developing  Type 2 diabetes, Alzheimer's, and Parkinson's Disease. Unlike sodas, coffee does not contribute to increased blood pressure and has zero calories. Coffee contains a high amount of antioxidants which are great for skin, heart, eye, and immune health. Great for your liver, coffee has also been found to release stress. Female coffee drinkers were even found to have reduced incidence of skin cancer! 

So, if you've been feeling guilty about coffee-induced pleasure, now is the time to stop. The sense of guilt will do you much more harm than the coffee itself! And, if you're used to only drinking coffee...you may enjoy using it in recipes as well. In addition to my morning caffe latte and afternoon espressos and Turkish coffee...I love discovering new ways to cook and bake with what was originally introduced to Europe as "the wine of the Arabs."

Classic Italian Espresso

* Recipe from The Mediterranean Diabetes Cookbook

Most Italians start and end their day with a cup of espresso.  Coffee drinking has become an important ritual in Italian culture. Italian friends will offer each other an espresso to celebrate all aspects of life – promotions, transfers, marriages, engagements, business deals, and more.
Unlike Americans, however, most Italians do not have espresso machines at home. Instead, they use affordable stovetop espresso pots called mokas.  Gourmet and kitchen ware shops often stock them in the United States. A cup of espresso requires 40 coffee beans, and experts say that the ideal heat on which to brew espresso is the flame of a match! With that in mind, be sure to brew your espresso slowly, in order to produce a light brown foam on the top known as “crema” or cream.

Serves: 6
Serving Size: 1 demitasse cup

Ingredients:
6 demitasse cups full of cold, filtered, water
Approximately 3 tablespoons ground Arabica beans (for espresso)
Sugar, if desired
Preparation:
1. Holding the handle of the stove top espresso maker with your right thumb, turn the top of espresso maker counter-clockwise to open.
2. Use your fingers to lift out the casket which will hold the espresso.
3. Fill the bottom of the espresso maker about 3/4 of the way full of cold water, or to just underneath the knob on the side.
4. Place casket back into the bottom of the espresso maker and fill with espresso.
5. Carefully twist top of maker back on, making sure that it is positioned properly.
6. Place maker over the lowest flame possible.
7. Allow to brew for approximately 5 to 7 minutes, or until steam begins to come out of the spout of the espresso maker.
8. Remove from heat immediately and set aside.
9. Pour espresso into demitasse cups and serve hot.
Healthy Living Tradition:
A serving of espresso contains only 1/2 of the caffeine of regular American coffee. If you enjoy coffee, try switching to espresso. You’ll be able to enjoy a more intense coffee flavor twice as often for the same amount of caffeine.        

                         Bicerin - Italian Espresso, Hot Chocolate, and Steamed Milk

This recipe is from The Mediterranean Diabetes Cookbook

    The Northern Italian city of Turin is famous for it’s chocolate and coffee production. A famous caffe called Bicerin founded in Turin in 1763 began serving exotic ingredients like chocolate, coffee, and orange juice. The caffe was a favorite among Count Cavour – the architect of Modern Northern Italy. Now al Bicerin (which is a slang for bicchierino, meaning little glass, has an in house chocolatier.  When I need inspiration in the cold, winter months, this is a drink that I turn to. To be able to drink it on a fairly regular basis, I have replaced the whip cream for frothed steam milk, and serve it in small, clear stemmed glasses (champagne flutes work well).  If you don’t have a cappuccino maker in your home you can use a portable milk frother to create foam on top.  Serve this biscotti.

Serves: 4

Ingredients:
4 demitasses of fresh espresso (See previous recipe)
1 1/2 cups skim milk, divided
2 tablespoons cocoa powder
Dash of salt
1/4 teaspoon vanilla
2 tablespoons sugar
Dash of cinnamon

Preparation:
1.    Divide espresso equally among glasses.
2.    Bring 1 cup skim milk, cocoa powder, salt, vanilla, and sugar to boil in a saucepan over medium heat. Stir well and whisk to combine.
3.    Pour chocolate mixture on top of espresso in glasses.
4.    Heat remaining 1/2 cup milk over medium heat and with a portable milk frother, froth milk into a foamy consistency.
5.    Divide milk among the four glasses and garnish with a dash of cinnamon.
Healthy Living Tradition:
Did you know that dark cocoa, originally from Mexico, was first sold in apothecary shops as a medicine in Europe?  Raw, unprocessed cocoa is actually good for you and contains more antioxidants than red wine and green tea. Check health food stores and on-line sources to purchase cocoa in its purest form.

 * The following 2 recipes are from The Italian Diabetes Cookbook

ESPRESSO AND SPICE–POACHED FIGS/(FICCHI AL CAFFÈ E SPEZIE)

Serves: 4 | Serving Size: 3 figs and 2 tablespoons cream
Prep Time: 15 minutes | Cooking Time: 30 minutes (plus overnight refrigeration)

This is a fun, elegant recipe that can be made quickly but will still please even the most discerning palates. Figs are often poached in wine, but I love the deep, smoky flavor that espresso gives them.

 

1 1/2 cups brewed espresso
1/2 cup raw agave nectar
2 strips lemon peel
2 whole black peppercorns
1 (2-inch-long) cinnamon stick
12 dried white figs, stems peeled
2 tablespoons low-fat cream cheese
1/3 cup low-sugar vanilla yogurt
1 tablespoon pure honey
1 teaspoon pure vanilla extract

1. Combine espresso, agave, lemon peel, peppercorns, and the cinnamon stick in a small, deep saucepan. Place pan over medium-high heat and bring to a boil. Reduce heat to low, cover, and simmer 15 minutes.
2. Add whole figs to the syrup. Return to a simmer, cover, and poach gently until the figs are soft but not mushy, 15 minutes.
3. Transfer figs and syrup to a bowl, and let stand to cool until no more steam rises. When cool, cover the bowl with plastic wrap and refrigerate overnight.
4. Combine cream cheese, yogurt, honey, and vanilla in a medium mixing bowl. Stir together with a spoon or rubber spatula until well combined.
5. Remove chilled figs from the refrigerator and let stand until they reach room temperature. Transfer figs to another bowl, and strain the syrup, discarding the solids.
6. Place 3 figs, sliced in half, in the center of each plate. Top with vanilla cream cheese mixture. Spoon some of the poaching liquid over the plate, and serve.
•Italian Living Tradition•
In Italy, espresso is served at the end of meals. Since this dessert is poached in espresso, it satisfies the need for both coffee and sweets at the same time!
                                   GLAZED APPLES WITH ESPRESSO CREAM/

                                    (MELE GLASSATE CON CREMA DI CAFFÈ)

Serves: 10 | Serving Size: 8 apple wedges and 2 tablespoons cream
Prep Time: 10 minutes | Cooking Time: 30 minutes

This fun, dippable dessert also makes a great snack or post-workout pick-me-up. You can omit the espresso in this recipe or replace it with your favorite flavored extract, if desired.

1/2 cup plus 1 tablespoon natural sugar
2 pounds golden delicious apples, peeled and each cut into 8 wedges
3 tablespoons (1 ounce) mascarpone cheese
1 cup low-fat vanilla yogurt, drained
1 tablespoon pure honey
1 tablespoon cold espresso

1. Bring 1 cup water and 1/2 cup sugar to a boil in a 3-quart saucepan, stirring until sugar is dissolved. Reduce heat and simmer 5 minutes. Add apples and simmer, stirring occasionally, until just tender, about 15 minutes.
2. Transfer apples with a slotted spoon to a rack set over a baking pan, and let apples drain for 10 minutes. Reserve poaching liquid.
3. Preheat broiler to high.
4. Arrange apple wedges in a single layer in a flameproof, shallow baking pan and sprinkle with remaining 1 tablespoon sugar. Broil about 6 inches from heat, until apples are lightly browned on the edges, 3–5 minutes. Remove apples from oven and set aside to cool slightly.
5. In a small bowl, combine mascarpone, yogurt, honey, and espresso. Stir to mix well.
6. While apples are still warm, arrange them on plates and top with a dollop of cream mixture. Drizzle poaching liquid on top of apples. Serve immediately.
•Italian Living Tradition•
To an Italian, the next best thing to fresh fruit in the summer is baked or poached fruit in the winter. This recipe is no exception. It’s simple enough to serve daily, but special enough for company. 

Gelato al Caffe - Coffee Gelato

 
This is a classic version from Italy. The key is to continuously break up the ice crystals that form to make smooth gelato. You can substitute coffee for cinnamon if you like.

Ingredients:

1 tablespoon finely ground espresso
1 cup whole milk
2 egg yolks * use pasteurized eggs to avoid health concerns
1 cup sugar
2/3 cup heavy whipping cream

Preparation:
Place the coffee grounds in a small saucepan with milk and bring to a boil over medium heat.
Let it cool and strain it into another bowl.
Mix egg yolks and sugar into the cooled mixture.
Whip the cream and gently fold in the cooled coffee mixture.
Pour into a large, wide container (plastic 9x13 with lid is fine).
Place itin the freezer for at least 2 hours.
Remove from freezer and stir with a fork to break up any crystals that have formed.
Smooth out the surface and return to the freezer for at least another hour.
Remove from the freezer and mix together again to ensure crystals are broken.
Pack gelato into another (smaller) container and freeze until serving.              

Trifle of Lady Fingers, Mascarpone and Espresso/Tiramisu

While many theories abound, I believe that today’s tiramisu is said to have originated in the early 1970s in Treviso, near Venice, but the history of its parts is much older. Lady fingers, an important ingredient in tiramisu, were developed in Savoy in 15th century for a visit by the King of France and are called Savaiordi in Italian. An ancient version of the sweet treat was first prepared in Sienna in the late 1600s for the visit of the Grand Duke Cosimo III de Medici. It became known as the “zuppa del duca” or the “soup of the Duke”. It traveled to Florence where it became loved by artists and intellectuals. Courtesans in Venice also began to appreciate it. Said to have been eaten before romantic encounters so “pick me up” had a little bit more of a detailed description.”
Tiramisu is offered for dessert at most Italian restaurants and trattorias, and it’s one of the first desserts Italian kids learn to make!  It’s a great dessert to make when entertaining, because it needs to be done ahead of time.  Use an inexpensive moka machine to brew espresso on the stovetop as Italians do. This is a recipe that I’ve been making for decades.  Use the best quality ingredients possible.  Keep in mind that this recipe calls for fresh, raw eggs, just like the real Italian versions do.  If you feel that using raw eggs is a health concern, please omit them.

Serves 8 to 12

Ingredients:
5 extra-large egg yolks, at room temperature
5 tablespoons sugar
1 2/3 cup mascarpone cheese, chilled
1 3/4 cup heavy cream
1/2 cup espresso, at room temperature with 2 tablespoons sugar stirred in
¼ cup orange liqueur or rum or freshly squeezed orange juice
24 plain lady fingers
Dutch-processed cocoa, fair trade certified, if possible

Preparation:

 
In a medium bowl, using an electric mixer set on high speed, beat together the egg yolks and sugar until pale yellow, smooth and shiny (5 minutes).
Add the mascarpone and continue to beat another 3 to 5 minutes until smooth.
In another bowl, using clean beaters, whip the cream until soft peaks form.

Using a rubber spatula or whisk, fold the whipped cream into the yolk mixture until blended.
Arrange 10 to 12  lady fingers in a single layer over the bottom of a decorative serving bowl (10 inches in diameter).
Brush some of the espresso evenly over the lady fingers.  Turn lady fingers over and brush again until each one is soaked through with the espresso mixture.
Spoon some of the mascarpone over the ladyfingers in an even 1/2 inch layer.
Place remaining lady fingers in a single layer over mascarpone mixture.
Brush their tops with espresso to soak.   Spoon remaining mascarpone over the top.
Cover and chill for 6 hours to 2 days before serving.
To serve, lightly dust cocoa over the top using a fine-mesh sieve.
Scoop individual portions on top plates.

Get my Espresso Panna Cotta recipe from the Family Focus Blog

I hope that you enjoy these recipes as much as I do! For more inspiration, check out my coffee board on Pinterest.