This past spring I gave a seminar with Matt Saurage of Community Coffee talking about using coffee in recipes.  Of course, we know how to use coffee in sweets and treats as coffee really intensifies the chocolate flavor (which we all like).  What people didn’t  know is coffee also may be used in a marinade to tenderize meat.  So, here’s a marinade  I developed for Community Coffee.  Also, I thought it would be fun to includd Coffee and Food Pairing throughout my new book, Too Hot in the Kitchen.  So, if you are a coffee drinker look for the coffee cup symbol by the recieps  for serving suggestions of what type roasted coffee  compliments that food.  

Flank Steak with Coffee Marinade
Coffee adds depth and flavor while being a natural tenderizer creating a quick, flavorsome meat.  No time to cook-marinate in the morning and toss on grill when get home.

Makes 6 servings

1 cup strong black Community® coffee
1 tablespoon Dijon mustard
1 teaspoon minced garlic
2 tablespoons balsamic vinegar
2 tablespoons light brown sugar
1 teaspoon olive oil
Salt and pepper to taste
2 pounds flank steak, trimmed of fat

1.  In large plastic bag or glass dish, combine all ingredients except flank steak, mixing well.  Add flank steak, refrigerate, and marinate 2 hours or more, turning occasionally.
2.  Discard marinade.  Grill over hot fire until cooked rare to medium rare, 4-7 minutes on each side.  Serve rare, cut diagonally across grain into thin slices.  May be broiled in oven.  Let sit 5 minutes before slicing.

Calories 214, calories from fat 3%, fat 8 g, saturated fat 3 g, Cholesterol 91 mg, Sodium 80 mg, Carbohydrate 1 g, Fiber 0 g, Protein 33 g, Diabetic Exchanges: 4 1/2 lean meat

Cooking with Coffee in Meat Marinade

In May I was so fortunate to be invited to the Head to Toe Event to present a coffee and dessert pairing with Matt Saurage of Community Coffee. It was a weekend all about women…fun, sassy, and of course, filled with divine divas! The seminar was a big success… I mean, what woman doesn’t love coffee and dessert? I know I do! I know the event will be just as wonderful next year!

Holly and Matthew

Holly Signing Books

Head To Toe Event: Coffee Pairing with Community Coffee

Tiramisu Trifle

  I am excited to be honorary chairman of our first Head 2 Toe event-The Ultimate Day Out for Women on Saturday, May 8th-tickets still available at www.inregister.com or at the door on Saturday.   I am excited to be presenting a seminar on coffee and dessert pairing:  The Dynamic Duo.   Matt Saurage of Community Coffee Company will offer his words of wisdom of what coffee to serve with each of my delicious trim&TERRIFIC desserts.  The luncheon menu is from my cookbook but if you can’t make the lunch, here is the dessert for lunch and one of my desserts from the seminar.  I love trifles because they serve a crowd, you can make them ahead of time, and they are quite the presentation.  For fun, make in individual servings or for a large group, make in a trifle dish or large glass bowl.  Top with fresh fruit!

Tiramisu Trifle from Holly Clegg’s trim&TERRIFIC Gulf Coast Favorites
Layers of ladyfingers doused with strong rich coffee syrup, lightly coffee-flavored pudding, and a whipped creamy layer make this a terrific Tiramisu presentation.

Makes 16 servings

1 cup water
1 tablespoon sugar
2 teaspoons instant dark roast Community Coffee
4 ounces reduced-fat cream cheese
2 cups fat-free Half & Half
2 (4-serving) packages instant French vanilla pudding and pie filling mix
1/3 cup coffee liqueur
2 (3-ounce) packages ladyfingers (about 24), separated lengthwise into halves
1 (8-ounce) container frozen fat-free whipped topping, thawed
Cocoa for sprinkling

1.  In microwaveable cup, mix together water, sugar, and instant dark roast powder, heat in microwave 30 seconds or until sugar is dissolved. Set aside to cool.
2.  In mixing bowl, beat cream cheese, gradually add Half & Half and pudding mix, mixing until thick. Add coffee liqueur, mix well, set aside.
3.  Arrange half of the ladyfingers (24 halves) on bottom of trifle bowl.  Drizzle with half of instant coffee mixture and spread with half of pudding mixture and about one-third of whipped topping.  Top with remaining ladyfingers, espresso mixture and pudding mixture.  Top with remaining whipped topping. 
4.  Sprinkle with cocoa, refrigerate until well chilled.

Nutritional information per serving: Calories 184, Calories from fat (%) 10, Fat (g) 2, Saturated Fat (g) 1, Cholesterol (mg) 8, Sodium (mg) 278, Carbohydrate (g) 35, Dietary Fiber (g) 0, Sugars (g) 24, Protein (g) 4, Diabetic Exchanges: 2 1/2 carbohydrate, 1/2 fat

TERRIFIC TIDBIT: I like to serve this with shaved chocolate on the top and a strawberry or raspberry garnish.

Tiramisu Trifle-Coffee-Pampering all at Head 2 Toe Event