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Quote:
I do a coffee/cinnamon rub for pork and chicken the we like.
Drizzle it on anything chocolate...
add to an ice cream base
add some chilies to it for drizzling
Anxious to hear what you find is good with it.
We do a coffee/cinnamon/cocoa rub on beef tenderloin and serve it with green chili grits and a pasella chili cream sauce. Really goes well with chard.
"He who sups with the devil should have a. long spoon".
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Jean, I thought of that coffee/cinnamon rub right away, Still haven't tried that, but it's one of the reasons I imagined this with chicken more than with beef or pork.
This is a very firm jelly, so it would need to be heated and/or thinned to be able to drizzle it. Otherwise, I'm trying to think of ways to take advantage of the fact that it's already a jelly, rather than something for which I could just use regular, brewed coffee.
The chile idea sounds good. One thing I was considering for the chicken glaze is to reconstitute an ancho chile and/or a guajillo chile and purée them with some of the jelly, then using that for a glaze. Still deciding, though.
If blueberry muffins have blueberries in them, what do vegan muffins have?