Coffee Roasted Almonds
(Serves approximately 1 cup)

1 cup of almonds (or mixed nuts)
1 tablespoon of vegetable oil
1 teaspoon of finely ground coffee
1 teaspoon of garlic powder
1 teaspoon of salt
1 teaspoon of ground nutmeg
A pinch of cayenne pepper

Preheat your oven to 350ºF. Mix nuts and oil in a small bowl. Then, place nuts on an oven pan and heat them in the oven for 8 to 10 minutes, or until lightly toasted. Pour all the other ingredients into a slightly larger bowl, then mix the nuts until they are well coated. Place the nuts on the oven pan again, and toast them for 2 more minutes.

Serve warm or at room temperature as hors d'oeuvres.

Coffee and Cardamom Chicken
(2 to 4 portions)

8 tablespoons of coffee (Kenyan, if possible) ground very fine
1 teaspoon of finely ground black pepper
1 teaspoon of finely ground cardamom
1 fried chicken cut in pieces
Grated zest of 1 lemon

Preheat your oven to 375ºF. Mix the ground coffee, pepper, cardamom, and lemon zest, then use this mixture to coat the chicken pieces. Let it sit in your refrigerator for about 1 hour. Place the mixture and chicken into a glass or ceramic dish and cook it in the oven for about 30 minutes.

Mexican Beef Ragout
(6 portions)

1.5 kg of prime cut beef, diced into 3 cm cubes
100 g of butter
1 clove of crushed garlic
6 thinly sliced onions
40 g of flour
2 glasses of red wine (bourgogne)
1 glass of water
1 glass of strong coffee
1 tablesoon of salt
2 generous pinches of pepper
1 generous pinch of oregano
other spices to your liking

Melt the butter in a frying pan. Brown the cubes of meat. Then, add the onion and garlic, and let them brown too. Remove the meat and onions from the frying pan and keep them hot. Sprinkle some flour into the frying pan and stir up a roux, wetting it with wine and water; then add the spices, salt, pepper, and finally, the coffee. Stir until the sauce slightly thickens. Put the meat and onions back into the frying pan, cover them, and let them simmer for about 1 hour 15 minutes on low temperature. Adjust the seasoning and serve with pasta.

Coffee Burgers
(4 portions)

1 pound of ground beef
1/4 cup of crumbled blue cheese
1 heaping tablespoon of extra fine coffee grounds
1 heaping tablespoon of powdered chilli
1 teaspoon of Dijon mustard
1/4 cup of chopped green onions
1 small thinly sliced jalapeno pepper with the seeds removed
1/4 cup of diced red or green pepper
1 tablespoon of Worcestershire sauce

Mix all the ingredients, form hamburger patties, and cook them on the grill.

Coffee Glazed Ham

1 fresh ham weighing 2 kg (with fat)
1/2 cup of honey
1/2 cup of strong coffee
1 tablespoon of cinnamon
1 pinch of ground cloves
1 small box of apricot syrup
1 small box of cherry syrup
2 tablespoons of fresh cream
some toothpicks
maraschino or cognac

Preheat your oven.
Wrap the ham in aluminium foil.
Roast at 375ºF for about 2 hours.
During this time, prepare the glazing. First melt the honey at a very low temperature then add the coffee, cinnamon, ground cloves, and leave it reduce for about 10 minutes.
When the ham is cooked, take it out of the oven and remove the aluminium foil. Using a knife, cut the layer of fat in such a way as to draw diamond shapes. Glaze the ham by brushing. Place it back in the oven for about 30 to 45 minutes and coat it with the glazing. Drain the apricots and cherries; wash it with the chosen liqueur. Stick a cherry and apricot slice on each toothpick and cover the ham. Thicken the bottom of the pot with some fresh cream. Add the rest of the fruit before serving. Can be served hot or cold.

Coffee Spaghetti
(4 portions)

1 pound of ground beef
4 medium onions finely chopped
1 clove of finely chopped garlic
200 g of peeled tomatoes
100 g of tomato paste
3/4 cups of strong coffee
250 g of sliced Paris mushrooms
2 tablespoons of olive oil
1 pinch of sugar
Salt, pepper, oregano
250 g of spaghetti
Grated Parmesan cheese

Brown the onions and garlic in olive oil. Add the ground beef and brown it. Pour the peeled tomatoes, sliced mushrooms, tomato paste, and coffee on top of the ground beef. Let simmer for about 30 minutes, adding water when necessary. Add the oregano. Leave on the burner for about 5 minutes, then add salt and pepper. Cook the spaghetti and then pour the sauce on top. Sprinkle with Parmesan cheese.