Recipe: Cold-Brew Coffee Concentrate and how to use it

Makes about 6 cups.

• 10 c. cold water

• 1 lb. coffee, medium grind

Directions

Place ground coffee in a large container. Pour water over coffee. Refrigerate container for 12 to 24 hours.

Strain elixir through a coffee filter, and strain it again. (Sometimes, it is a good idea to strain it yet again, just to make sure no grounds made it through.) Refrigerate and use as needed.

To make a cup of iced coffee: Add 1/4 cup coffee concentrate to 1 cup of cold water. Serve over ice.

Makes 1.

• 1/2 c. cold-brew coffee concentrate

• 1/2 c. club soda

• 2 tbsp. coffee liqueur, optional

• 2 scoops ice cream, use vanilla, mocha or chocolate

In a mug or large glass, add coffee concentrate and club soda. Stir in liqueur, if desired. Gently add ice cream.

Nutrition information per serving:

Calories145Fat7 gSodium80 mg

Carbohydrates19 gSaturated fat4 gTotal sugars 14 gm

Protein3 gCholesterol30 mgDietary fiber4 g

For the cake:

• 1/2 c. (1 stick) unsalted butter, room temperature, plus more for baking dish

• 1/4 c. warm whole milk (100 degrees)

• 1 envelope active dry yeast

• 2 tbsp. cold-brew coffee concentrate

• 1 tsp. coarse salt

• 2 eggs

• 2 c. flour

For the topping:

• 1 c. (2 sticks) unsalted butter, room temperature

• 3/4 tsp. coarse salt

• 1 egg, plus 1 yolk

• 1 tbsp. vanilla extract

• 1 1/3 c. flour

• 1/8 c. light corn syrup

• Powdered sugar, for dusting

Directions

Brush a 9- by 13-inch glass baking dish with butter. Line with parchment paper, leaving a 2-inch overhang on each of the long sides, and butter the parchment. Set aside.

To make the cake: In a small bowl, stir together milk and yeast; let stand until slightly foamy, about 5 minutes.

In the bowl of an electric mixer fitted with paddle attachment, beat 1 stick butter, 2 tablespoons coffee concentrate, 1/4 cup sugar and 1 teaspoon salt until light and fluffy, about 2 minutes. Add 2 eggs, one at a time, beating well after each addition.

To make the topping: Preheat oven to 350 degrees. In the bowl of an electric mixer fitted with paddle attachment, cream 2 sticks butter, 1 1/3 cups sugar and 3/4 teaspoon salt on medium-high speed until light and fluffy, about 2 minutes. Add 1 egg, egg yolk and vanilla and beat to combine, scraping down sides of bowl. Add 1 1/3 cups flour in two additions, alternating with corn syrup. Beat until thoroughly combined. Add 1/8 cup coffee concentrate and beat 1 additional minute. Spread topping evenly over risen dough using an offset spatula. Bake until just golden around the edges, about 20 minutes. Let cool completely in baking dish on a wire rack before dusting with powdered sugar and serving.

Nutrition information per serving:

Calories360Fat19 gSodium225 mg

Carbohydrates43 gSaturated fat11 gTotal sugars 21 gm

Protein5 gCholesterol90 mgDietary fiber1 g

• 1/2 c. cold-brew coffee concentrate

• 1/4 c. soy sauce

• 1/4 c. vegetable oil

• 3 tbsp. balsamic vinegar

• 3 tbsp. dark brown sugar

• 1 tsp. freshly ground black pepper

• 1 tsp. sea salt

• 1 tsp. minced garlic

• 1 lb. skirt steak

Directions

When ready to cook, remove steak from marinade, reserving marinade. Grill steak to desired doneness.

Pour marinade into a skillet and bring to a boil. Allow to boil for at least 3 minutes, reducing liquid by half. Serve with grilled sliced skirt steak.

Nutrition information per serving:

Calories370Fat26 gSodium1,510 mg

Carbohydrates11 gSaturated fat7 gTotal sugars8 g

Makes 1 cup.

• 2 tsp. cold-brew coffee concentrate

• 1/2 tsp. salt

• 1 tsp. sugar

• 1/2 tsp. freshly ground black pepper

• 1/2 c. extra-virgin olive oil

Directions

Combine all ingredients and chill. Refrigerate for up to one week.

Serve on your favorite selection of baby greens, with feta, tomatoes and diced peppers.

Nutrition information per 2 tablespoons:

Carbohydrates1 gSaturated fat2 gTotal sugars1 g

Protein0 gCholesterol0 mgDietary fiber0 g

Makes 8 (1 ounce) servings.

• Ice

• 1/2 c. cold-brew coffee concentrate

Directions

Fill a cocktail shaker with ice and add coffee concentrate and cream. Shake and strain into shot glasses. Serve with a cookie or fruit for a perfect after-meal sweet.

Nutrition information per serving:

Calories45Fat5 gSodium5 mg

Carbohydrates1 gSaturated fat3 gTotal sugars0 g

In a small plastic or paper cup (or pop mold), freeze coffee concentrate and milk, in layers if you feel adventuresome. To keep a stick in place while freezing the first layer, tightly cover the cup with plastic wrap, and poke the stick through the middle into the liquid. After the first layer is frozen, the plastic wrap can be removed for freezing the rest of the layers.

Makes 1/2 pound compound butter.

• 2 tbsp. cold-brew coffee concentrate

• 1 tbsp. vanilla

• 2 sticks softened, unsalted butter

Place coffee concentrate, vanilla and butter into bowl of food processor, and pulse with metal blade until coffee and vanilla are incorporated into butter. Refrigerate until ready to wake up pancakes or toast.

Nutrition information per 1 tablespoon:

Calories105Fat12 gSodium2 mg

Carbohydrates0 gSaturated fat7 gTotal sugars 0 g