Coffee Pairing — Sweet and Savory
Coffee is the perfect accompaniment to a sweet treat, but the unique nuances of coffee bring out the flavors in savory dishes as well — much like wine.
Coffee's aromatic flavor notes — berries, caramel, cocoa, floral, nuts and spice — excite the palate. And when paired with different foods, the flavors of each sip are enhanced by every bite.
Coffee takes on complex and rich flavor notes unique to its region of origin, creating a taste tapestry for your tongue. For example, the new Ubora Blend, developed by Starbucks master blender Andrew Linnemann and renowned chef Marcus Samuelsson, is elegant, with a layered complexity of delicate floral, citrus and herbal notes, blended from East African coffees.
The Ubora Blend (ubora is Swahili for "excellent quality") not only pairs perfectly with caramelized apple pecan coffee cake, but it also offers an ideal complement to a Harissa-roasted turkey breast.
Joya del Dia Blend has clean, delicate flavors and a soft cocoa finish, blended from Colombia, Guatemala and Costa Rica coffee beans. Sip it with moist and tender chocolate cinnamon bread.
Geography Is a FlavorTake a sensory journey around the world by exploring the flavors in your coffee cup.• Latin America coffees are most familiar because Central and South America produce more coffee than any other growing region. Coffees from Latin America are celebrated for great balance, medium body and a clean finish. A tangy brightness and consistent quality make Latin American coffee ideal for blends.• Coffees from the Asia-Pacific region are popular for smooth, earthy, and exotic flavors, with low acidity and full body.• In Africa, the original birthplace of coffee, the coffees generally have a rich flavor, sparkling acidity, unique floral or winelike qualities, and medium to full body.
Prep time: 40 minutes Cooking time: 1 hour 45 minutes¾ cup coarsely chopped pecans, dividedCinnamon Streusel Topping¼ cup packed light brown sugar1 teaspoon ground cinnamon½ tablespoon unsalted butter, meltedApple Filling and Topping¼ cup granulated sugar1 large Granny Smith apple, peeled, cored and cut into 3/8-inch dice½ vanilla bean, split lengthwise, seeds scraped outCoffee Cake Batter1 cup all-purpose flour1 teaspoon baking powder¼ teaspoon baking soda¼ teaspoon ground cinnamon1/8 teaspoon saltPinch ground gingerPinch ground cloves1/3 cup plain whole yogurt¼ cup unsweetened applesauce1/3 cup packed light brown sugar1/3 cup granulated sugar1 large egg3 tablespoons unsalted butter, melted and cooledPreheat the oven to 350 degrees. Grease a 9 x 1½-inch round baking pan and set aside.Spread pecans on baking sheet or jelly-roll pan and toast in oven until lightly browned, about 10 to 15 minutes. Set aside to cool.Streusel Topping: In a medium bowl, combine light brown sugar and cinnamon. Stir in butter until well combined and mix in half of pecans. Set aside.Apple Filling and Topping: In small heavy-bottomed saucepan, cook sugar over moderately low heat. Without stirring, shake pan to help sugar melt evenly, until melted and dark golden. Remove saucepan from heat and carefully add apples and vanilla bean pod and seeds (mixture will vigorously steam and caramel will harden). Cook mixture over moderate heat, shaking pan and stirring occasionally, until caramel is dissolved, liquid has evaporated and apples are tender but still hold their shape, about 10 to 15 minutes. Discard vanilla bean pod. Spread apples on sheet pan to cool.Coffee Cake Batter: In a large bowl whisk together flour, baking powder, baking soda, cinnamon, salt, ginger and cloves. In another medium bowl, whisk together yogurt, applesauce, brown sugar, granulated sugar, egg and butter until smooth. Pour wet ingredients into dry mixture and mix until well combined with large spatula. Fold in half the cooled apple filling and remaining pecans and pour into prepared pan. Sprinkle with half the streusel and top with remaining apple filling. Sprinkle with remaining streusel and bake until toothpick inserted in center comes out clean, about 25 to 30 minutes. Let cool 20 minutes and cut into 8 wedges. Serve warm or at room temperature.Makes 12 servings.
Prep time: 30 minutes Cooking time: 50 minutesChocolate batter3 sticks unsalted butter, at room temperature3 cups granulated sugar5 large eggs, at room temperature2 cups all-purpose flour1¼ cups Dutch-processed cocoa powder1 tablespoon ground cinnamon1 teaspoon salt½ teaspoon baking powder½ teaspoon baking soda1 cup buttermilk¼ cup water1 teaspoon vanilla extractCocoa-spice sugar crust¼ cup granulated sugar¾ teaspoon ground cinnamon½ teaspoon Dutch-processed cocoa powderPinch ground gingerPinch ground cloves¼ cup decorating or sparkle sugarPreheat oven to 350 degrees. Grease two 9 x 5 x 3-inch loaf pans and line bottom of pans with parchment paper.Chocolate batter: in the bowl of an electric mixer, cream together butter and sugar with paddle attachment on medium speed, until light and creamy about 5 minutes. Beat in eggs, one at a time, beating until each egg is completely incorporated before adding the next and scraping down sides of bowl several times.Meanwhile, in a medium bowl, sift together flour, cocoa, cinnamon, salt, baking powder and baking soda. In another bowl, whisk together buttermilk, water and vanilla. With mixer on low speed, alternately add flour mixture and buttermilk mixture to butter, beginning and ending with flour and beating just until blended. Divide batter between the two pans, shake pans to even tops and set aside.Cocoa spice sugar crust: in another small bowl, whisk together sugar, cinnamon, cocoa, ginger and cloves. Sprinkle surfaces of both batters with decorating sugar. Sprinkle with cocoa sugar mixture, dividing evenly. Bake until toothpick inserted in center comes out clean, about 45 to 50 minutes. Let cool completely, run thin knife around sides to release breads and remove from pans.Makes 16 servings.
Prep time: 30 minutes Cooking time: 1 hour 30 minutes16-pound bone-in turkey breast (skin on)Salt and freshly ground black pepper4 garlic cloves2 cinnamon sticks½ medium yellow onion, finely chopped1 cup harissa sauce (a fiery red paste)Stuffing (recipe follows)Preheat oven to 400 degrees. Rinse turkey under cold water and pat dry. Sprinkle on all sides with salt and pepper. Stuff garlic cloves, cinnamon sticks and onion into neck cavity, and seal it closed with wooden skewer or toothpick.Generously rub harissa over and under skin. Place turkey breast skin side up on roasting rack in roasting pan and cover with foil. Roast, basting occasionally with juices that accumulate in bottom of pan, until an instant-read thermometer inserted into thickest part of breast reads 160 degrees and juices run clear, about 1½ hours. During last 20 minutes of cooking remove foil to brown skin. Let turkey rest at least 20 minutes before carving.Stuffing¼ cup olive oil, divided2 tablespoons lightly crusted almonds½ loaf white bread, cut into 1-inch cubes (about 4 cups)2 medium parsnips, peeled and cut into 1-inch cubes2 cinnamon sticks3 garlic cloves, cut in half3 shallots, cut into ¼-inch dice2 quinces, peeled, cored, and cut into 1-inch cubes1 tablespoon harissa sauce1 cup chicken stock½ cup orange juice1 tablespoon honey2 teaspoons chopped thyme1 teaspoon salt½ cup raisins1 tablespoon chopped parsleyHeat 2 tablespoons olive oil in large sauté pan over medium heat. Add almonds and bread cubes and sauté 5 minutes, or until golden brown. Remove from heat and set aside.Heat remaining 2 tablespoons olive oil in Dutch oven or other large pot. Add parsnips and cinnamon sticks and sauté about 5 minutes. Add garlic, shallots, quinces and harissa and sauté until garlic is golden, about 5 minutes. Stir in chicken stock, orange juice and honey, reduce heat to low, and simmer 15 minutes.Add thyme, salt, raisins and almond and bread cube mixture and stir until well combined. Cook over low heat, stirring frequently, until heated through. Stir in chopped parsley.Makes 6 to 8 servings.
