Cooking with Coffee Part 2: Spice
By Devorah Freudiger | Dec 21, 2009
When baking my holiday pumpkin pie I assembled the usual roster of spices: cloves, cassia, nutmeg, and allspice. I also added, you guessed it, ground coffee!
Photos By Devorah Freudiger, Gimme! Coffee
I used our Honduras Linda Vista as an accent to the other spices I used. I ground it very fine and mixed it both into the graham cracker crust and the squash filling. The Skerton is very good at grinding coffee super fine. You can see this coffee is clumping when pinched.
I decided to use both a sugar pie pumpkin and a hubbard squash. The hubbard added a heavy nuttiness that I thought would pair nicely with the coffee I was adding to my pie.
I substituted my cold brew from last night for half of the cream the recipe called for. The pumpkin puree and coffee mixture had a nice consistency, and was very yummy.
Here they are, all set and ready to serve. The coffee gave the filling a nice consistency and beautiful color. These pies had a nice depth and light coffee taste, no one flavor was too over powering. All in all this was a good experiment. I can't wait till next fall to see what my new coffee/squash pairing will be!
Maiyim Jan 12, 2010 – 7:40 PM
Link to difference between cinnamon and cassia was very interesting, thanks!
Maiyim Jan 12, 2010 – 9:06 PM
Link to difference between cinnamon and cassia was very interesting, thanks!
devorah_freudiger Jan 13, 2010 – 11:21 AM
Growing up the states, I didn't know there was a difference until this year. All I knew was cassia, and I knew it as "cinnamon." It was actually in doing research for a coffee lab about clearly identifying different aromas and tastes in different coffees that I learned about "true cinnamon." I recommend tracking some down and tasting the difference for yourself!