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RECIPES
FROM the KITCHENS of JAVA-GOURMET
Watch Susan Create Appetizers on WCNY-TV
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"Create These Appetizers"
(Watch the video from WCNY's Connected on 12/17/09)
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JAVA’d coq au vin
INGREDIENTS:
3 Tbsp. flour
2 tsp. JAVA RUB French Countryside
6 slices bacon, chopped
1 ½ lbs. boneless, skinless chicken thighs
2 Tbsp olive oil
1 ½ cups baby peeled carrots, sliced lengthwise
3 stalks celery cut in diagonal slices
1 medium onion, chopped
¾ cup Chardonnay (or your favorite dry white wine)
½ cup brewed coffee (we use Ethiopian Yirgacheffe)
2 cups chicken broth
½ cup rough chopped fresh parsley
DIRECTIONS:
In a plastic bag, combine flour and JAVA RUB. Next, cut chicken into one inch chunks and shake to coat in plastic bag. Set aside and in a 6 quart pan brown bacon over medium heat. With a slotted spoon, remove bacon to plate and brown the chicken in the remaining bacon fat (we suggest doing this in two batches). Remove the chicken to a plate and add all the vegetables. Sauté until about five minutes until onion is golden.
Meanwhile, microwave the broth, wine and coffee until hot. Add the broth mixture, chicken and bacon back to the pot. Cover and bring to a boil. Reduce heat and simmer until vegetables are tender, about 15 minutes. Stir parsley into soup before serving. Add salt and pepper (we use JAVA GRIND) to taste.
This is a JAVALICIOUS version of a French classic. Enjoy with a glass of wine and crusty warm bread. The perfect ending to a wintry day!
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SHANGHAI SIX SPICE SOUP
INGREDIENTS:
4 large garlic cloves
1 piece fresh ginger (1 inch square) cut into chunks
1 ¼ lb. beef steak (we use round steak cut across grain into ¼ inch slices)
1 Tbsp. vegetable oil
2 tsp. JAVA RUB Shanghai Six Spice
2 cups beef broth
1 cup brewed coffee (we like the Ethiopian Yirgacheffe)
2 Tbsp. JAVA YAKI
1 12oz. yam (peel, slice lengthwise and then into ¼ inch slices)
12oz. baby bok choy (cut off ends and cut in wide diagonal slices)
2 green onions (thinly sliced)
DIRECTIONS:
Whirl garlic and ginger in a food processor until minced. Sprinkle meat with JAVA RUB and let sit 15 minutes. Heat oil over high heat in a 6 quart pot. Add beef, ½ at a time and brown lightly (3-5 minutes).
Transfer meat to a plate and reduce heat to medium. Add garlic/ginger mixture and cook until softened. Stir in broth, coffee and JAVA YAKI. Add yam and cover and bring to a boil. Then, reduce heat and simmer 2-3 minutes. Stir in beef and cook until hot. Add bok choy and cook until wilted 2-3 minutes. Add salt and pepper (or JAVA GRIND) to taste. Ladle into bowls and garnish with green onions.
We love Asian cuisine and this healthy and hearty soup will warm up any winter day.
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POT ROAST JAVA
Ingredients:
- 3lbs. boneless chuck roast
- 1/3 cup JAVA–ONE sauce
- 4 tsp. JAVA RUB (Salt Free, Beef, or Sicilian Citrus)
- ½ cup brewed Sunrise Blend coffee
Directions:
Rub 2 tsp. of JAVA RUB on each side of the chuck roast. Sear over medium heat until browned on each side in a cast iron pan. Remove from the pan and put into a crock pot on low heat. Add ½ cup coffee to the crock pot and spread 3 tablespoons of JAVA-ONE on top of the roast. Cover and cook on low setting 6-8 hours. During the last hour of cooking, drain the liquid almost completely from the crock pot (it can be saved for a soup base or gravy later). Then, spread the remaining JAVA-ONE on top of the roast and finish cooking. Serve with roasted root vegetables and potatoes. ENJOY!
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KEUKA LAKE JAVA BURGERS
INGREDIENTS:
- 1 lb. lean ground beef
- JAVA-GOURMET JAVA RUB (Beef, Lamb, Wild Game & More)
- 4 Kaiser Rolls
- Olive oil
- Red wine vinegar
- Kosher salt
- Ground pepper
- Romaine lettuce
- Fresh tomatoes
- Crumbled blue cheese
To ground beef, add 1 tablespoon (more or less to taste) of JAVA RUB. Work in by hand and let sit at least 1 hour prior to cooking.
When ready, form into 1/4 lb. patties and grill or cook in a cast iron pan to desired doneness.
To serve, prepare buns as follows:
- Split and place on baking sheet.
- Sprinkle lightly with JAVA RUB and drizzle with olive oil.
- Toast on the grill or under the broiler.
- Chop lettuce and tomatoes (bite size).
- Lightly toss with olive oil, red wine vinegar, salt, and pepper.
To serve:
- Put burger on bottom roll.
- Put salad mixture on top and then sprinkle crumbled blue cheese over that.
- Top with top bun.
An "elegant", healthy burger that's perfect for a day on the lake. Great when accompanied by a local wine such as, a Fox Run Cabernet Franc, Anthony Road Devonian Red, or Goose Watch Chamborcin.
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BRANDIED BANANAS JAVA
Ingredients:
- 2 bananas
- 2 Tbsp. butter
- JAVA-GOURMET JAVA RUB (Fruit, Desserts & More)
- 1/4 cup walnuts
- 1 Tbsp. honey
- "Large Splash" Brandy
Procedure:
- Slice bananas lengthwise and in half (total 8 pieces).
- Sprinkle them with Dessert JAVA RUB.
- Melt butter and a couple of pinches of Dessert JAVA RUB in a sauté pan.
- Add bananas and sauté until caramelization begins. Use high heat as not to overcook bananas.
- Add honey and walnuts to banana mixture to coat.
- Pour in Brandy and heat through.
- Serve over vanilla bean ice cream.
This recipe is also great with other seasonal fruits: peaches, berries, or apples.
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JAVA YAKI (Asian-Style Dressing)
- ¼ cup JAVA YAKI
- ½ cup canola or vegetable oil
- ¼ cup rice wine or white wine vinegar
- 1 teaspoon sesame oil
Mix all ingredients vigorously together. Drizzle over your favorite salad and toss.
The addition of mandarin oranges makes a tasty treat in JAVA YAKI dressed salads. Add toasted almonds or chow mein noodles for a little crunch.
This dressing is also great as a marinade for cucumbers and tomatoes (we use grape tomatoes cut in half).
You can also do an Asian style cole slaw using this dressing poured over shredded Napa cabbage, water chestnuts, bok choy, and carrots. Add a few sliced green onions and a handful of crumbled ramen-style soup noodles for a finishing touch!
Enjoy!
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Chocolate & Coffee Pudding
With a Raspberry-White Chocolate Cream
From Chef William at ABC Newschannel 36
Serves 18 (full portions)
PUDDING:
2 ¼ C. flour
2 Tbsp. Baking powder
snarch of salt
¾ C butter
3 oz chocolate chips
1 ½ C sugar
1 tsp vanilla
PUDDING TOPPING:
1 qt reduced Italian Chocolate Raspberry Coffee
*available www.keukalakecoffeeroasters.com
10 oz brown sugar
8 oz white sugar
6 Tbsp. Cocoa powder
WHIPPED CREAM:
2 pkg. White Chocolate Instant Pudding
1 qt. heavy cream
1 C. raspberry puree
Preheat oven to 350°. Use 2 – 9”x13” baking pans coated with a no stick cooking spray.
Sift the flour, baking powder, and salt into a mixing bowl. Set aside. Melt the butter, chocolate, and sugar double-boiler style, stirring occasionally. Remove bowl from the heat and add to the flour mixture and stir well. Stir in the milk and vanilla. Mix well (a wooden spoon works best). Then, divide mixture into the two sprayed baking pans.
For the pudding topping: Prepare a 12 C. pot of coffee (typically 48oz.), pour java into a medium sauce pan and reduce to 32oz. / 1 qt. Allow to cool.
Mix together the brown sugar, sugar, and cocoa powder in a bowl, then sprinkle this mixture over the pudding mixture evenly between the two pans. Pour the reduced coffee evenly over the surface of each pudding pan, but be gentile so as not to disturb the even surface.
Bake for 40 minutes or until the pudding has risen and set up. The coffee mixture will have formed a rich and creamy sauce underneath.
As you pudding bakes, prepare the whipped cream. Follow the package directions of the White Chocolate Instant Pudding, but use both packages blended with a quart of heavy whipping cream and one cup of raspberry puree.
The pudding can be served warm from the oven with raspberry whipped cream and for a great wine pairing, try it with Logan Ridge Rose of Cabernet Franc… Enjoy!
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“BAKED APPLE” CRISP
2 large baking apples (we suggest Spy, Cortland or Empire)
TOPPING:
- 2 Tbsp. brown sugar
- 2Tbsp. oatmeal
- 2 Tbsp. flour
- 2 Tbsp. butter
- 1 Tbsp. chopped walnuts
- 1 tsp. JAVA RUB Fruits, Desserts & More
DIRECTIONS:
Core apples and cut in half. Then, peel apple skin down about ½ inch.
Place apples in a lightly buttered baking dish.
Combine all topping ingredients until crumbly.
Evenly, spread on top of apple halves.
Preheat oven to 350 degrees and bake until apples are tender, but still have some texture, 20-30 minutes. Cool and enjoy! Serves 4.
This is a great way to enjoy apples combining the flavors of a baked apple and an apple crisp. The best of both worlds! This recipe is perfect for entertaining and smaller families. You can even halve the recipe for “two”. Serve with vanilla ice cream and Harvest Spice coffee to complete the “JAVALICIOUS” experience!
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VICTORIAN HERBED SHORTBREAD
- ¾ cup salted butter, chilled
- 1/3 cup sugar + 1 Tbsp. reserved
- 1 ¼ cups flour
- ¼ tsp. lemon extract
- 1 ½ tsp. JAVA RUB French Countryside
Cream butter, sugar and lemon extract until light and fluffy.
Slowly incorporate flour. The dough will be soft. Cover and refrigerate one hour.
Preheat oven to 375 degrees. On a lightly floured board, split dough in half and sprinkle each piece with the reserved sugar and JAVA RUB. Roll out ¼ - ½ inch thick (rolling the herbs and sugar into the surface of the dough). Trim pieces to make 4X6 inch rectangles and carefully place on a cookie sheet. Bake 8-12 minutes or until edges begin to brown. Cool slightly and cut into pieces while still warm. Continue to cool completely and store in an airtight container. Makes approximately 2 dozen 1X2 inch cookies.
Herbed cookies are unusual now, but were very popular in Victorian times. The sweet and savory combination with this buttery cookie will delight your taste buds and impress your guests! “JAVALIOUS”!
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“JAVALICIOUS” PEANUT BUTTER KISSES
INGREDIENTS:
- 48 HERSHEY'S KISSES Brand Milk Chocolates
- 1/2 cup shortening
- 3/4 cup REESE'S Creamy Peanut Butter
- 1/3 cup granulated sugar + 1 Tbsp.
- 1/3 cup packed light brown sugar
- 1 egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 Tbsp. JAVA SPRINKLES
DIRECTIONS:
1. Heat oven to 375°F. Remove wrappers from chocolates.
2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar, 1/3 cup brown sugar and 1Tbsp JAVA SPRINKLES; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
3. Shape dough into 1-inch balls. Roll in mixture of 1Tbsp JAVA SPRINKLES and 1 Tbsp. granulated sugar; place on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. Makes 4 dozen cookies.
*The addition of JAVA SPRINKLES gives this classic cookie recipe a “JAVALICIOUS” spin that people will love!
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Mojito-Grilled Fish Tacos
MARINADE:
- 2 Tbsp fresh lime juice
- 1 Tbsp olive oil
- 1 Tbsp fresh mint leaves, chopped
TACOS:
1 Tbsp JAVA RUB Mojito
- 1 pound firm white fish cut into finger shaped pieces (we suggest cod or halibut)
- 8 corn tortillas (warmed on the grill before serving)
LIME SLAW
- 1 ½ cups shredded cabbage
- 1/3 cup mayonnaise
- 2 Tbsp fresh lime juice
- 2 Tbsp fresh mint leaves, chopped
Combine marinade ingredients in a Ziploc bag. Add fish to the bag and refrigerate up to two hours (no less than 30 minutes). Remove fish from marinade.
Mix together all the Lime Slaw ingredients except the cabbage. Once the dressing is mixed add in the cabbage.
Prepare the fish by rubbing the JAVA RUB Mojito onto both sides. Place fish directly over high heat and grill until opaque and slightly browned, turning once, 3-4 minutes per side.
Assemble the tacos by warming the corn tortilla directly on the grill and fold over.
Place a piece of grilled fish and a scoop of Lime Slaw over the fish and ENJOY!
*This recipe was inspired by my years in California where the grilled fish taco is a staple for a quick, healthy and delicious meal. Since moving east, I have found the fish taco to be much maligned…once you try the fresh, truly Californian flavors you will be a believer. Easy to make and good for you! Try these tacos with white sangria, a mojito or the traditional cerveza-Corona with lime!
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BOURSIN CHEESE SPREAD
INGREDIENTS:
- 8 oz. cream cheese (softened)
- ¼ cup butter (softened)
- ¾ tsp. JAVA RUB FRENCH COUNTRYSIDE
- 1 clove garlic (pressed)
- 1 ½ tsp. finely minced fresh parsley
- 1 tsp. red wine vinegar
- ¼ tsp. Worcestershire sauce
DIRECTIONS:
Place cream cheese and butter in food processor or mixing bowl and beat until smooth and fluffy. Add remaining ingredients and beat until well combined. Pack mixture into airtight containers and allow to rest for at least 12 hours in the refrigerator before serving. If kept in an airtight container, this can be stored for up to one month in the refrigerator. Do Not Freeze.
Enjoy this spread at room temperature on sliced baguettes or water crackers.
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CHICKEN CORFU
- 1 chicken (quartered or 8 pieces of chicken of your choice)
MARINADE:
- 3 cloves garlic (pressed)
- 1 Tbsp. JAVA RUB GREEK ISLE
- ¼ cup red wine vinegar
- ¼ cup olive oil
- 1/3 cup pitted prunes (cut in half)
- ¼ cup chopped Greek olives (Kalamata and green)
- ¼ capers with juice
- 2 bay leaves
TOPPING:
- 1/3 cup brown sugar
- 1/3 cup white wine (we suggest Hunt Country’s Seyval Blanc)
- 2 Tbsp. fresh chopped parsley
DIRECTIONS:
Combine all marinade ingredients.
Place chicken pieces in a Ziploc bag and pour marinade inside.
Place bag in refrigerator overnight and turn occasionally.
When you are ready to assemble and cook the chicken, preheat your oven to 350 degrees Arrange chicken in a 13 X 9 pan and spoon marinade over the chicken pieces.
Then, sprinkle the top with the brown sugar and parsley. Finally, drizzle over the brown sugar with the white wine. Bake one hour basting frequently.
This is a delicious and flavorful chicken recipe that will impress family and guests alike. We suggest serving the chicken with couscous and a Greek salad. Enjoy!
**Corfu is one of the most beautiful and popular islands in Greece. Interestingly, the only other Corfu is a small village not too far west of Keuka Lake in upstate New York.
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GREEK DRESSING
- ¼ cup extra virgin olive oil
- 3 Tbsp. lemon juice (fresh squeezed is best)
- 1 tsp. JAVA RUB GREEK ISLE
- ¼ cup feta cheese (finely crumbled)
Whisk together all ingredients.
You may need to add a bit of sea salt depending on your taste.
Toss with lettuce and enjoy!
Adding garbanzo beans and Kalamata olives to your salad is delicious too.
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PULLED PORK JAVA
- 4 lb. pork shoulder
- JAVA GRIND
- ½ c. Brewed Coffee
- 1 c. JAVA SAUCE
Season pork shoulder with JAVA GRIND and brown all sides.
Place pork in crock pot with ¼ c. brewed coffee and ½ c. JAVA SAUCE.
Cook on low 4-6 hours until pork is falling away from the bone.
Remove pork, discard liquid.
Pull pork into chunks and then place back in crock pot with the remaining brewed coffee and JAVA SAUCE. Continue to cook on low until ready to serve.
**All natural, gluten free, NO MSG, Nut Free, Dairy Free
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JAVA YAKI MEATLOAF
Ingredients (meatloaf):
- 1 lb. ground beef
- ½ lb. ground pork or lamb
- ¼ cup JAVA YAKI
- 1/3 cup minced onion
- 1 egg
- ½ cup panko crumbs
Ingredients (topping):
- 1/2 cup JAVA YAKI
- 2 tsp. cornstarch (dissolved in 1 TBSP. brewed coffee)
Directions:
Mix all meatloaf ingredients together and mold into a loaf shape.
Place in a loaf pan and bake at 350 degrees about 1 hour.
While baking mix the topping ingredients in a small saucepan and
cook until the JAVA YAKI begins to thicken to a glaze consistency.
When meatloaf has been in the oven 1 hour, and is just about done, remove from the oven and place in a shallow, oven safe serving pan.
Spread the JAVA YAKI glaze over the meatloaf and return to oven for an additional 10 minutes. Remove, cool 10 minutes, slice and enjoy!
This is an Asian style meatloaf that I developed 25+ years ago for my “teriyaki loving” children and it has been a favorite ever since.
I suggest serving this meatloaf with steamed rice and “stir fry” vegetables to compliment the Asian theme.
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BLOODY MARY MEATLOAF
Ingredients (meatloaf):
- 1 lb. ground beef
- ½ lb. ground pork
- ¼ cup instant oatmeal
- 1 egg
- 1/3 cup minced onion
- 1 ½ Tbsp. JAVA RUB Bloody Mary
- 2 Tbsp. crushed tomatoes
- ½ tsp. celery salt
Ingredients (topping):
- ½ cup crushed tomatoes
- 1 Tbsp. JAVA RUB Bloody Mary
- 2 tsp. fresh horseradish
- 2 Tbsp. vodka
- ½ tsp. celery salt
Directions:
Mix all meatloaf ingredients together and mold into a loaf shape.
Place in a loaf pan and bake at 350 degrees about 1 hour.
While baking the meatloaf, mix all topping ingredients in a small saucepan and cook until hot and starting to thicken.
When meatloaf has been in the oven for an hour, remove from the oven and place in a shallow, oven safe serving pan.
Spread topping over meatloaf and return to oven for an additional 10-15 minutes. Remove, cool 10 minutes, slice and enjoy! It’s JAVALICIOUS!
This meatloaf is traditional in the sense that it is tomato based, but it does not have the usual “sweetness” associated with traditional meatloaves as there is no catsup in the recipe. However, the flavors of a Bloody Mary are very discernible. I suggest serving this meatloaf with roasted potatoes (you might try them roasted with olive oil and our JAVA GRIND) and a nice garden salad: simple yet sensational!
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