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Ingredients
¾ cup lightly roasted coffee beans
2 pods cardamom
1 stick cinnamon
1 ½ tablespoons molasses
¼ cup white wine
1 cup chicken broth
1 shot espresso
½ cup sour cream
1 tablespoon butter
Nutritional analysis per serving (4 servings)
17 grams carbs; 26 milligrams cholesterol; 173 calories; 3 grams monosaturated fat; 5 grams saturated fat; 9 grams fat; 103 milligrams sodium; 3 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the coffee beans, cardamom and cinnamon in a small saucepan and place over low heat. Shake the pan and lightly toast the coffee beans and spices, about 10 minutes. Add the molasses and cook until it bubbles intensely and thickly coats the beans. Pour in the white wine and chicken broth and bring to a simmer. Reduce by one-third. Strain the sauce into another saucepan, then whisk in the espresso, sour cream and butter. Cook for a minute or two. (Don't let it boil.) Season to taste with salt and pepper. When ready to serve, reheat gently and, if you have one, buzz it with an immersion blender to make it frothy.
Private Notes
Comments
What would one use this for?
In the article in which this recipe originally appeared, Samuelsson did NOT use it with ice cream (chicken stock and ice cream???) but with a barley-and-mushroom risotto. Hesser then noted it would be good with quail, duck and venison.
What would one use this for?
I found this recipe listed with ice cream toppings, but I haven't tried it yet.
In the article in which this recipe originally appeared, Samuelsson did NOT use it with ice cream (chicken stock and ice cream???) but with a barley-and-mushroom risotto. Hesser then noted it would be good with quail, duck and venison.