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  1. #1
    Senior Member Savin' Moola's Avatar
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    Default Need Ideas for Leftover Coffee

    Many week-ends I prepare a pot of coffee thinking my DH will get out of
    bed not so late and will have his morning coffee with me. *sigh*
    I'm an early bird and he's a sleeper. By the time he gets up, the
    coffee has been warming up for so long it's too dark and bitter. He
    will either not have any or make some fresh. I'm tired of wasting. I've
    started to make only what I drink and let go of my hope to share the
    morning with him. But I still would like to know how I could use it? I
    know about a coffee cake recipe, but we don't eat much of that. Any
    other idea? If I was to freeze it, would it lose its falvor?

    thanks
    Isabelle, Montreal, QC

    Date: Sun Aug 21, 2005 7:02 am
    Subject: Anything to do with coffee leftovers?

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  3. #2
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    What you could do is mix it with some milk and some sugar and keep it
    in the fridge and drink it cold. You know like one of those StarBuck
    cold coffees.


    Dodi, Louisiana

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    Not sure about leftovers, but I put our coffee in a carafe as soon as it's done brewing...stays hot (or hot enough for me and fresh for hours We rarely finish off a pot before it gets yucky.

    Erin
    in VA

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    freeze it in ice cube trays and on a hot day toss them into a blender
    with your favorite 'additives' and have a coffee slushy.
    mos

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  9. #5
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    coffee granita?mmm we love it here doesnt last long!here are a few
    recipes hope this helps!
    hugs
    niccii

    Coffee Granita

    Ingredients :

    1 1/2 cup Water
    1 cup Sugar
    3/4 cup Brewed espresso coffee or 3/4 cup very hot water mixed with
    2tablespoons instant espresso powder
    1/2 cup Chilled whipping cream, whipped

    Method :
    Stir water and sugar in heavy medium saucepan over medium heat until
    sugar dissolves and syrup boils 1 minute. Cool syrup. Mix in coffee.
    Pour mixture into medium-size metal bowl. Freeze until ice mixture is
    solid, about 3 hours.
    Using fork, scrape ice to form flakes. Return to freezer; keep frozen
    until ready to serve.
    Pile coffee granita into stemmed glasses. Top with generous amounts
    of whipped cream.
    Serves 4.
    Fat;



    ----------------------------------------------------------------------
    ----------

    Coffee Granita

    "This classic granita is so much more refreshing than iced
    coffee! Italians serve coffee granita with a spoonful of whipped
    cream and sometimes scoop it into a brioche.
    "I like to make batches to keep in the freezer during summer to
    have at breakfast, after lunch or after dinner with whipped cream-
    flavored with sambuca, an Italian licorice-flavored liqueur."
    From "Granita Magic."
    245 MINUTES
    5 minutes to make
    240 minutes to freeze
    2 1/2 cups water
    1/2 cup finely ground espresso coffee
    1 teaspoon lemon zest
    5 to 6 tablespoons sugar
    1 tablespoon lemon juice
    If you have an espresso machine, make 2 1/2 cups of extra-strong
    espresso. Otherwise put the water in a saucepan, add the coffee
    grounds and bring to a boil. Immediately turn off the heat.
    Add the lemon zest and allow to infuse for 5 minutes. Strain
    through a coffee filter.
    Mix in the sugar while the coffee is still warm. Stir in the
    lemon juice.
    To freeze, follow the classic method. Makes 4 servings.
    Per serving: 81 calories; 0 g fat (0 g saturated fat; 0 percent
    calories from fat); 20 g carbohydrates; 0 mg cholesterol; 21 mg
    sodium; 0 g protein; 0 g fiber.

    Coffee Granita
    [Reset] Keys : Desserts Ices Sorbets
    Ingredients :

    2 cup lukewarm espresso
    (or strong black coffee)
    1/2 cup sugar
    2 tbl coffee flavored liqueur
    1 tsp orange or lemon zest

    Method :
    Combine all ingredients and stir until sugar melts. Pour mixture into
    9- by 13-inch metal pan and place on level shelf in freezer for half
    an hour. (Mixture should only come about 1/4-inch up the side of the
    pan.)
    Remove and use a dinner fork to scrape any ice crystals that have
    formed on the side or bottom of the pan. Return to freezer and repeat
    scraping every 20 to 30 minutes for 3 to 4 hours.
    Once mixture is thoroughly frozen, fluff with a fork and allow flakes
    to "dry" in freezer another half hour before serving. When served,
    the granita should look like a fluffy pile of dry brown crystals.
    Scoop into goblets and top with barely sweetened whipped cream, add
    additional citrus zest if desired.
    This recipe yields 6 servings.

    How to make 'granita magic'



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    Classic granita method

    1. Pour the granita mixture into a wide and shallow container.

    2. Cover with a lid, foil or plastic wrap. Freeze the mixture for an
    hour or two until it has frozen around the edge.

    3. Take the container out of the freezer and scrape the ice with a
    fork, mixing it from the edge into the center.

    4. Repeat this scraping and mixing process every 1/2 hour or so (at
    least three times) until the entire mixture has turned into small,
    sequined ice flakes.

    5. It is best to eat the granita at once, but if you leave it in the
    freezer overnight or longer, just let it sit for about 10 minutes
    until it softens a little and then scrape it again with a fork to
    lighten the texture.


    Quick granita method


    This granita will have a different texture, a very fine grain, like
    slushy snow rather than icy morning snow.

    1. Pour the granita mixture into ice trays, cover with plastic wrap
    and allow to freeze solid.

    2. Process the cubes in a food processor when you are ready to serve.


    Tips


    * Chill the mixture in the fridge before freezing it.

    * Freezers vary in temperature: Make sure yours is at the coldest
    setting.

    * The more shallow your container, the quicker your granita will
    freeze. Try to keep the mixture less than 3/4-inch deep.

    * Use a nonreactive dish. Stainless steel conducts cold faster than
    plastic.

    * Please adjust the sugar content to your own taste, remembering that
    the mixture will taste less sweet after freezing.

    * Use regular granulated white sugar unless the ingredients specify
    superfine sugar.

    * Chilling the container first will help speed the freezing.

    * Granitas that are especially high in fruit pulp, sugar or alcohol
    don't freeze solid. You can leave these mixtures in the freezer for
    hours, then scrape and mix them with a fork just before serving.

    * Granitas that are high in alcohol have a melting texture and should
    be served straight from the freezer.

    Orange Granita

    "You can serve this with fresh orange slices. Orange blossom water
    adds a delicate Middle Eastern touch. Alternatively, you may prefer
    to add a few tablespoons of Grand Marnier or tequila. Experiment with
    different varieties of oranges when they are in season -- Seville or
    blood oranges, for example. One of my favorites, minneola, is
    actually a tangelo." From "Granita Magic."

    245 MINUTES

    5 minutes to make

    240 minutes to freezei>

    1 1/2 cups water

    1/2 to 3/4 cup sugar

    Zest of 2 oranges

    Juice of 6 large oranges

    Juice of 1 lemon

    3 to 4 teaspoons orange blossom water (optional)

    Put the water, sugar and orange zest in a saucepan and gently simmer
    until the sugar dissolves.

    Remove the saucepan from the heat to cool. Mix in the orange and
    lemon juices and the orange blossom water, if using.

    To freeze, follow the classic method in the "How to Make Granita"
    instructions above. Makes 4 servings.

    Per serving: 219 calories; 0 g fat (0 g saturated fat; 0 percent
    calories from fat); 54 g carbohydrates; 0 mg cholesterol; 5 mg
    sodium; 2 g protein; 1 g fiber.

    Watermelon Granita

    "Everybody make this! It's even better than biting into a wedge of
    fresh watermelon. You can drizzle Cointreau or tequila over this
    granita."

    From "Granita Magic" by Nadia Roden.

    260 MINUTES

    20 minutes to make

    240 minutes to freeze

    1/2 cup water

    5 to 7 tablespoons sugar

    1/2 large watermelon (5 pounds of flesh)

    Juice and zest of 2 limes

    Put the water and sugar in a saucepan and bring to a low boil.

    When the sugar has dissolved, remove the pan from the heat.

    Cut the rind off the watermelon, then cut the flesh into 2-inch
    chunks.

    Puree the melon chunks in batches in a food processor.

    Press the puree through a sieve.

    Discard the seeds and fibers.

    Stir the syrup, lime juice and zest into the melon liquid.

    To freeze, follow the classic method.

    Makes 4 servings.

    Per serving: 256 calories; 2 g fat (0 g saturated fat; 7 percent
    calories from fat); 60 g carbohydrates; 0 mg cholesterol; 11 mg
    sodium; 4 g protein; 1 g fiber.

    Coffee Granita

    "This classic granita is so much more refreshing than iced coffee!
    Italians serve coffee granita with a spoonful of whipped cream and
    sometimes scoop it into a brioche.

    "I like to make batches to keep in the freezer during summer to have
    at breakfast, after lunch or after dinner with whipped cream-flavored
    with sambuca, an Italian licorice-flavored liqueur." From "Granita
    Magic."

    245 MINUTES

    5 minutes to make

    240 minutes to freeze

    2 1/2 cups water

    1/2 cup finely ground espresso coffee

    1 teaspoon lemon zest

    5 to 6 tablespoons sugar

    1 tablespoon lemon juice

    If you have an espresso machine, make 2 1/2 cups of extra-strong
    espresso. Otherwise put the water in a saucepan, add the coffee
    grounds and bring to a boil. Immediately turn off the heat.

    Add the lemon zest and allow to infuse for 5 minutes. Strain through
    a coffee filter.

    Mix in the sugar while the coffee is still warm. Stir in the lemon
    juice.

    To freeze, follow the classic method. Makes 4 servings.

    Per serving: 81 calories; 0 g fat (0 g saturated fat; 0 percent
    calories from fat); 20 g carbohydrates; 0 mg cholesterol; 21 mg
    sodium; 0 g protein; 0 g fiber.

    Minted Lemon Granita

    From Gourmet magazine.

    270 MINUTES

    30 minutes to make

    240 minutes to freeze

    1/3 cup sugar

    1 cup fresh lemon juice

    1 cup packed fresh mint leaves, rinsed and spun dry

    In a saucepan combine the sugar and the lemon juice, bring the
    mixture to a boil, stirring until the sugar is dissolved, and let the
    syrup cool.

    In a blender or food processor puree the mint with the syrup,
    transfer the mixture to 2 metal ice-cube trays without dividers or a
    shallow metal pan, and freeze it, stirring and crushing the lumps
    with a fork every 30 minutes, for 2 to 3 hours, or until it is firm
    but not frozen solid.

    Scrape the granita with a fork to lighten the texture and serve it in
    chilled goblets.

    Makes about 3 cups or 6 servings.

    Per serving: 58 calories; 0 g fat (0 g saturated fat; 0 percent
    calories from fat); 15 g carbohydrates; 0 mg cholesterol; 5 mg
    sodium; 1 g protein; 1 g fiber.

    Strawberry, Citrus and Champagne Granita

    From the Harvest restaurant in Pomfret, Conn.

    210 MINUTES

    30 minutes to make

    180 minutes to freeze

    1 cup sugar, divided

    3/4 cup water

    1 1/2 pounds large ripe strawberries

    1 1/2 cups fresh grapefruit juice

    1 1/2 cups dry Champagne

    1/2 cup fresh lemon juice

    1/4 cup Grand Marnier or other orange liqueur

    Combine 3/4 cup sugar and 3/4 cup water in small, heavy saucepan.

    Stir over medium heat until sugar dissolves.

    Increase heat and boil 1 minute. Cool. Refrigerate syrup until cold,
    about 45 minutes. Puree enough strawberries (about 6 large) in
    blender to yield 1/2 cup puree.

    Transfer strawberry puree to large bowl. Mix grapefruit juice,
    Champagne, lemon juice and chilled syrup into strawberry puree.

    Pour mixture into 13- by 9- by 2-inch metal baking pan.

    Freeze Champagne mixture until icy at edge of pan, about 55 minutes.
    Whisk to distribute frozen portions evenly.

    Freeze again until icy at edge of pan and overall texture is slushy,
    about 40 minutes.

    Whisk to distribute frozen portions evenly. Cover and freeze until
    mixture is solid, about 3 hours.

    Meanwhile, slice remaining strawberries. Place in large bowl and toss
    with remaining 1/4 cup sugar and 1/4 cup Grand Marnier. Cover with
    plastic wrap and refrigerate at least 30 minutes and up to 3 hours.

    Using fork, scrape granita down length of pan, forming ice flakes.
    (Granita can be prepared up to 2 days ahead of time.

    Cover and freeze until ready to serve.)

    Divide sliced strawberries equally among 6 wineglasses.

    Top with granita and serve immediately.

    Make 8 servings.

    Per serving: 194 calories; 0 g fat (0 g saturated fat; 0 percent
    calories from fat); 38 g carbohydrates; 0 mg cholesterol; 2 mg
    sodium; 1 g protein; 2 g fiber.

    Tomato-Black Pepper Granita

    Not overly sweet and with a spunky kick, this palate cleanser is a
    take on the traditional Italian combination of strawberries, black
    pepper and balsamic vinegar. (It also tastes great in a Bloody Mary.)

    From Gourmet magazine.

    195 MINUTES

    15 minutes to make

    180 minutes to freeze

    2 pounds vine-ripened tomatoes (about 4 medium; preferably red)

    1/4 cup superfine granulated sugar

    2 teaspoons coarsely ground black pepper

    1 teaspoon balsamic vinegar

    Quarter tomatoes and, in a food processor, puree with sugar until
    smooth.

    Pour puree through a sieve, pressing hard on solids, into a shallow
    metal baking pan.

    Stir in pepper and vinegar until combined well.

    Freeze mixture, covered, stirring and crushing lumps with a fork
    about every 30 minutes, until no longer slushy but not frozen solid,
    2 to 3 hours.

    Granita may be made 2 days ahead and frozen, covered.

    Just before serving, scrape granita with a fork to lighten texture
    and break up ice crystals.

    Makes about 1 quart or 8 servings.

    Per serving: 47 calories; 0.4 g fat (0 g saturated fat; 8 percent
    calories from fat); 11 g carbohydrates; 0 mg cholesterol; 10 mg
    sodium; 1 g protein; 1 g fiber.

    Granny Smith, Ginger and Basil Granita

    The vitamin C used in this recipe prevents the apple juice from
    browning. From Gourmet magazine.

    270 MINUTES

    30 minutes to make

    240 minutes to freeze

    4 1/2 pounds Granny Smith apples

    1 tablet vitamin C, crushed

    1/4 cup fresh lemon juice

    1 (2-inch) piece peeled, fresh ginger

    1/2 cup sugar

    1 tablespoon finely chopped fresh basil

    Slice apples and process enough slices in a juicer (see note below,
    skimming and discarding any foam, to measure 3 1/2 cups juice, then
    transfer juice to a large bowl and stir in vitamin C and lemon juice.

    Process ginger in juicer, then stir 1 tablespoon ginger juice into
    apple juice.

    Pulse together sugar and basil in a blender until sugar is bright
    green and basil is finely ground, then stir into apple juice until
    sugar is dissolved.

    Let stand 5 minutes, then pour through a fine-mesh sieve into an 8-
    to 9-inch metal baking pan.

    Freeze, stirring and crushing lumps with a fork every hour, until
    evenly frozen, 3 to 4 hours.

    Scrape with a fork to lighten texture, crushing any lumps.

    Serves 6.

    Per serving: 133 calories; 0 g fat (0 g saturated fat; 0 percent
    calories from fat); 34 g carbohydrates; 0 mg cholesterol; 5 mg
    sodium; 0 g protein; 0.5 g fiber.

    Note: If you don't have a juicer, you can still make this granita,
    though it will be the color of sparkling cider and the flavor won't
    be as crisp.

    Substitute 3 1/2 cups sparkling cider (nonalcoholic) for homemade
    apple juice and reduce sugar to 1/4 cup.

    Juice ginger by finely grating, then forcing pulp through a fine-mesh
    sieve to squeeze out juice.

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    Here are a couple ideas as I'm the sole coffee drinker in our house
    and have had occaision to need to use it up.

    One simple solution is to purchase a thermal caraffe to keep it warm
    and fresh for you and your husband. That way you won't have to waste
    at all.

    Often I will freeze the leftovers in icecubes for iced coffee. I also
    refrigerate the coffee itself for iced coffee on hot days. You can
    use it in tiramisu or mix some with powdered sugar to make icing for
    coffee cake.

    You can also "water" your plants that like acid (I use for my
    hydrangeas) when it's cooled.

    hth,
    erika

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    Add hot chocolate mix to it and make it a kicked-up hot chocolate
    drink

    Add it to your bbq sauce - add richness and great flavor- just throw
    the cubes in there.

    throw it in a blender with some milk and ice cubes and make a cool
    iced coffee drink

    Add it to a chocolate cake mix

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    I turn off my pot after my second cup in the morning. Then I add milk and sugar (or flavored creamer and no sugar) to the pot. I then pour it into a container of some kind or other and put it in the refrigerator to drink later in the day cold. It never gets stronger. If I just put the coffee into the frigertor without additional ingredients, it does get stronger for some reason.
    Also coffee is great for your outside plants and your houseplants. So is tea. (cooled of course).
    Kathey

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