Emerils Coffee Recipes

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APPLE COFFEE CAKE WITH CRUMBLE TOPPING AND BROWN SUGAR GLAZE



Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze image

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 12 servings

Number Of Ingredients 17

1 stick plus 2 teaspoons unsalted butter
1 1/2 cups packed light brown sugar
2 large eggs
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup sour cream
1 teaspoon pure vanilla extract
2 cups peeled, cored and chopped apples
1/2 cup packed light brown sugar
1/2 cup all purpose flour
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter, softened
1/2 cup packed light brown sugar
1/2 teaspoon vanilla extract
2 tablespoons water

Steps:

  • Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.
  • In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.
  • To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.
  • To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.

CHICKEN MOLE



Chicken Mole image

Provided by Emeril Lagasse

Categories     main-dish

Yield 6 to 8 servings

Number Of Ingredients 26

1 (4-pound) chicken, cut into pieces
1 medium white onion, peeled and quartered
5 cloves garlic, peeled and smashed
1 sprig oregano
1 sprig thyme
Cilantro stems
1/2 teaspoon black peppercorns
Steamed white rice or Mexican rice, accompaniment
Chopped cilantro leaves, for garnish
Corn Tortillas, accompaniment
4 dried ancho chiles, stemmed, seeded, and deveined
4 dried mulato chiles
4 pasilla chiles
1 quart chicken stock, reserved from poaching chicken, above
5 tablespoons vegetable oil, divided
2 tablespoons sesame seeds
2 tablespoons shelled unsalted peanuts
1 medium white onion, cut into large dice
3 cloves garlic, crushed
1/2 cinnamon stick, broken into pieces
3 black peppercorns
2 whole cloves
1/2 teaspoon coriander seeds
1/2 corn tortilla, torn into small pieces
2 ounces Mexican chocolate or unsweetened chocolate, chopped
3/4 teaspoon salt

Steps:

  • In a large pot, place the chicken, quartered onion, garlic, oregano, thyme, cilantro, and peppercorns. Cover with water by 2 inches and bring to a boil. Lower the heat and simmer until the chicken is just cooked through, 20 to 30 minutes, occasionally skimming any foam that rises to the surface. Remove the chicken and set aside. Strain the stock through a fine mesh strainer and reserve for the mole.
  • In a large heavy dry skillet, toast the chiles to a deep brown color over medium-high heat, turning, 1 to 2 minutes. Place in a bowl, cover with hot stock, and soak for 20 to 30 minutes. Drain and transfer to a blender. Puree, adding chicken stock as necessary, to blend.
  • In a large skillet or saute pan, heat 1 tablespoon of the oil over medium-high heat. Add the sesame seeds and peanuts, and cook, stirring, until golden brown, 2 to 3 minutes. Drain on paper towels and add to the blender with the chiles. Heat 1 tablespoon of the oil in the pan over medium heat. Add the onions and garlic and cook, stirring, until soft and starting to color, 6 to 7 minutes. Add the cinnamon, black peppercorns, cloves, and coriander seeds and cook, stirring, until golden brown, about 2 minutes. Add to the blender. Increase the heat to medium-high, add the tortilla pieces, and cook until golden brown, 1 to 2 minutes. Add to the blender with enough of the chile soaking liquid (or chicken stock) to puree to a paste.
  • To the skillet, heat the remaining 3 tablespoons oil over medium heat. Add the paste and and simmer, stirring constantly, for 5 minutes. Add 2 cups of chicken stock, the chocolate, and salt, and bring to a boil. Reduce the heat, and cook, stirring, to melt the chocolate. Add the cooked chicken and simmer, stirring occasionally, for 20 minutes, adding more stock, as needed, if the sauce becomes too thick, and basting the chicken occasionally as it cooks. Remove from the heat and adjust the seasoning, to taste.
  • To serve, spoon the rice into the center of a large platter. Arrange the chicken and sauce over the top, garnish with chopped cilantro, and serve with hot corn tortillas.

EMERIL'S DESSERT COFFEE



Emeril's Dessert Coffee image

Make and share this Emeril's Dessert Coffee recipe from Food.com.

Provided by CookingONTheSide

Categories     Beverages

Time 10m

Yield 1 serving(s)

Number Of Ingredients 6

1/4 cup coffee-flavored liqueur, such as Kahlua
1 tablespoon unsweetened cocoa powder
2 tablespoons almond flavored liqueur, such as Amaretto
strong brewed coffee, hot
sweetened whipped cream, for topping
chocolate curls (optional)

Steps:

  • For each mug, pour 1 ounce coffee liqueur into saucer.
  • Put cocoa powder on another saucer.
  • Dip rim of old-fashioned or Irish coffee mug in coffee liqueur, then in cocoa.
  • Add remaining coffee and almond liqueurs to mug.
  • Fill mug with hot coffee, then top with whipped cream.
  • Dust with additional cocoa powder and, if desired, garnish with chocolate curls.
  • Makes 1 mug.

EMERIL'S COFFEE



Emeril's Coffee image

Provided by Emeril Lagasse

Categories     dessert

Time 15m

Yield 1 serving

Number Of Ingredients 5

2 ounces coffee-flavored liqueur (recommended: Kahlua)
1 tablespoon unsweetened cocoa powder
1-ounce amaretto
Hot, strong brewed coffee
Sweetened whipped cream, for topping

Steps:

  • Pour 1 ounce of the coffee liqueur into 1 coffee cup saucer. Put the cocoa powder on another saucer. Dip the rim of an old-fashioned or Irish coffee mug in the coffee liqueur and then in the cocoa. Add the remaining coffee liqueur and the amaretto to the glass. Fill the glass with hot coffee and top with whipped cream.

RASPBERRY CRUMB COFFEE CAKE WITH VERMONT MAPLE FROSTING



Raspberry Crumb Coffee Cake with Vermont Maple Frosting image

Provided by Emeril Lagasse

Categories     dessert

Time 1h35m

Yield 12 servings

Number Of Ingredients 19

1 teaspoon butter
1 1/2 cups fresh raspberries
1 1/2 cups sugar
1 lemon, juiced
1/4 cup water
2 tablespoons cornstarch
1 stick plus 4 tablespoons butter
2 eggs
4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup buttermilk
1 teaspoon pure vanilla extract
1/2 cup brown sugar
1 cup powdered sugar
2 tablespoons Vermont maple syrup
2 tablespoons milk

Steps:

  • Preheat the oven to 350 degrees F.
  • Grease an 11 by 7 by 2-inch rectangular pan with the teaspoon of butter. In a saucepan, combine the raspberries, 1/2 cup of the sugar and lemon juice. Bring the mixture to a boil and reduce to a simmer. Simmer the mixture for 3 minutes. In a small bowl, whisk the water and cornstarch together. Stir the slurry into the fruit mixture. Cook and stir the mixture for 4 minutes. Remove the pan and cool completely.
  • In the bowl of an electric mixer, fitted with a paddle, cream 8 tablespoons of butter and remaining 1 cup of the sugar. Add the eggs, 1 at a time. In a small mixing bowl, sift 3 1/2 cups flour, baking powder, baking soda, salt and cinnamon together. Add the flour mixture and buttermilk, alternately to the butter mixture. Mix thoroughly. Mix in the vanilla.
  • In a small bowl, combine the remaining butter, remaining flour and brown sugar together. Using your hands, combine the mixture until it resembles a fine crumb-like consistency. Spread half of the batter into the prepared pan. Spread the fruit mixture over the batter. Drop heaping spoonfuls of the remaining batter over the fruit mixture, about 1-inch apart. Sprinkle the crumb mixture over the entire pan. Bake for 40 to 45 minutes or until golden brown.
  • In a mixing bowl, whisk the powdered sugar, maple syrup and milk together. Set aside. Remove from the oven and let cool for 5 minutes before drizzling glaze over top. Cut into slices and serve warm.

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