Coffee Sauce Recipes

Steps:

• Combine all ingredients in a saucepan and simmer over low heat for 20 minutes.
• Cool, then puree in a blender or food processor until smooth.
• This can be stored in the refrigerator for up to 2 weeks in a covered container.

Steps:

• In a large saucepan, saute onion in oil until tender. Add garlic; cook 2 minutes longer. Stir in the remaining ingredients and bring to a boil. Reduce heat; simmer, uncovered, for 35-45 minutes or until desired consistency, stirring occasionally.

Steps:

• In a medium-sized, heavy saucepan, scald together the cream and coffee.
• Beat the egg yolks with the sugar for 8-10 minutes with the electric mixer until mixture is very thick and lemony-colored.
• Gradually beat in the warm coffee mixture.
• Return to the pan and cook over low heat, stirring, until mixture boils and thickens.
• Stir the vanilla.
• Cool, cover, and chill until very cold. Enjoy spooned over a brownie, plain angel food cake, or pound cake for delicious desserts.
• Makes about 2-1/2 cups.

Steps:

• Put coffee in a pan with 4 Tbsp of the granulated sugar and the lemon juice and bring to a boil.
• Simmer very briskly until reduced by half.
• Chill.
• Mix arrowroot with 3 Tbsp of the cold coffee mixture.
• When quite smooth, stir in the rest of the coffee mixture and half the heavy cream.
• Stir over low heat until it come to a boil and then add the rest of the granulated sugar.
• Simmer about 10 minutes.
• Chill slightly.
• Whip the remaining cream.
• When it begins to thicken, add the confectioners sugar and continue beating until stiff.
• Mix slowly into the coffee sauce.
• Serve.

Steps:

• Put the coffee beans, cardamom and cinnamon in a small saucepan and place over low heat. Shake the pan and lightly toast the coffee beans and spices, about 10 minutes. Add the molasses and cook until it bubbles intensely and thickly coats the beans. Pour in the white wine and chicken broth and bring to a simmer. Reduce by one-third. Strain the sauce into another saucepan, then whisk in the espresso, sour cream and butter. Cook for a minute or two. (Don't let it boil.) Season to taste with salt and pepper. When ready to serve, reheat gently and, if you have one, buzz it with an immersion blender to make it frothy.

Steps:

• Combine all ingredients in a saucepan and simmer over low heat for 20 minutes. Cool, then puree in a blender or food processor until smooth. This can be stored in the refrigerator for up to 2 weeks in a covered container.;

Steps:

• Combine the instant coffee, milk, vanilla extract, sugar, ice, and chocolate syrup in a blender; blend until smooth.

Steps:

• Place all sauce ingredients in a saucepan.
• Bring to a full boil; reduce heat to simmer and cook for 5 to 10 minutes, stirring occasionally.
• TO COOK RAW CHICKEN WINGS:.
• Pour sauce over raw wings.
• Bake for 1 or 2 hours at 350 degrees Fahrenheit until done, basting occasionally.

Steps:

• Beat yolks and sugar in medium bowl until thick and light yellow, about 2 minutes. Bring cream to simmer in heavy medium saucepan. Gradually whisk hot cream into yolk mixture. Return mixture to same saucepan. Stir over medium-low heat until sauce thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Strain mixture into clean medium bowl. Add coffee powder; stir until dissolved. Stir in ground espresso beans. Refrigerate until cold, whisking occasionally, about 1 hour. (Sauce can be prepared 1 day ahead. Cover and keep refrigerated.)

Steps:

• In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup, water and condensed milk. Cook and stir until thickened. Remove from heat and stir in vanilla.

Steps:

• Combine ketchup, coffee, brown sugar, vinegar, Worcestershire sauce, oil, and cayenne in a medium nonreactive saucepan over medium heat. Bring to a boil, stirring to dissolve sugar. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 5 minutes.
• Remove from the heat and cool. Transfer to a tightly covered container and store in the refrigerator.

Steps:

• Stir 2 tablespoons water and 4 teaspoons coffee powder in small bowl until coffee powder dissolves. Stir remaining 6 tablespoons water and 1 1/3 cups sugar in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with pastry brush dipped into water and swirling pan, about 8 minutes. Remove saucepan from heat. Add whipping cream, butter and coffee mixture (mixture will bubble vigorously). Return to heat and bring to boil, whisking constantly until smooth. Whisk in salt. Divide sauce between two 8-ounce canning jars; seal jars tightly with lids. (Sauce can be prepared 2 weeks ahead; refrigerate. Rewarm over medium-low heat, stirring constantly.)