Noble Pig

Never Miss A Recipe

· 59 Comments

Come to Mommy

It finally came.

I’ve only been looking for this particular ITEM in my neck of the woods for, let me see, three years now, maybe more.

In some cases, other ingredients can be substituted for this product but in others there are no replacements.

Not even Trader Joes or the super gourmet market in my area carried it.  I found that strange and annoying.  I couldn’t figure out why it was so elusive.  It seemed every recipe on the planet included it in on the ingredient list.

Anyway, I finally gave up my quest and ordered it online. 

I have no idea why that was so hard to do.  It must have been the thrill of the hunt that has held me back from ordering it for all these years.  I really, really wanted to do a victory dance in the store aisle when I finally came across it.  It never happened.

However, it showed up on my front door steps today. 

I did the victory dance for the brown truck guy instead.  He was….somewhat…but not really amused.  He just wanted me to sign and be on his merry way.  After one booty shake, two spin-arounds and a doo-whap I could tell we were not the good friends I had imagined.  Oh well.

Drum roll please……

I know you are as excited for me as I am for myself.

I’ve wanted it so bad and for so long……

I bought six of them.  Yippee.

It has taken so long to get that now I’m completely spaced out on what to make with it. 

We all know it’s one of the best ingredients to use in desserts to achieve a deep, rich flavor.  But I can’t even focus on what treats to make because the possibilities are now seemingly endless.

So, what should I make first?  Except espresso of course.  I would never make instant espresso!  Ever.

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Comments

  1. That’s so funny…recipes do call for it but you’re right…I’ve never seen it anywhere so I always end up using some lame instant coffee which does not taste the same.

    I can’t wait to see what you make first! Whatever it is I’m sure you’ll post it here!

    Reply

  8. Chocolate Espresso Pecan Pie

    One 9-inch pie crust, homemade or purchased, and blind-baked until a light golden brown
    For the filling:
    3 oz. unsweetened chocolate, coarsely chopped (I used Valrhona. Boy, is it good!)
    2 oz. (4 Tbs.) unsalted butter
    4 large eggs
    1 cup Lyle’s golden syrup
    3/4 cup granulated sugar
    1/4 tsp. kosher salt
    2 Tbs. instant espresso powder (I used Megdalia D’Oro)
    2 Tbs. coffee liqueur
    2 cups lightly toasted, coarsely chopped pecans
    About 1/2 cup perfect pecan halves

    To make the filling:

    Melt the chocolate and butter in the microwave or in a small metal bowl set in a skillet of barely simmering water, stirring with a rubber spatula until smooth. Set aside and allow mixture to cool slightly

    In a medium mixing bowl, whisk the eggs, Lyle’s golden syrup, sugar, and salt. Dissolve the instant espresso in 1 Tbs. hot water and add to the egg mixture, along with the coffee liqueur and the melted chocolate and butter. Whisk to blend.

    Evenly spread the toasted pecan pieces in the pie shell. To form a decorative border, arrange the pecan halves around the perimeter of the pie shell, on top of the pecan pieces, keeping the points of the pecans facing in and the backs just touching the crust. Slowly and carefully pour the filling into the center of the pie plate and over the pecans until the shell is three-quarters full. Pour the remaining filling into a liquid measuring cup or small pitcher. Transfer the pie to the oven and pour in the remaining filling. (The pecans will rise to the top as the pie bakes.)

    Bake the pie until the filling puffs up, just starts to crack, and appears fairly set, 45 to 55 minutes. Transfer it to a rack and allow it to cool completely (at least 4 hours) before serving. The pie is best if you refrigerate it overnight – the filling sets and the flavors develop.

    Reply

  9. Can’t wait to see what you come up with!! I’ve been wanting to make Vietnamese Coffee Ice Cream (from David Lebovitz)–actually his recipe calls for brewed espresso and a pinch of dark roast coffee…I’m sure the instant espresso would be great in it though!

    Reply

  12. Hahaha! Cracking me up, again, Cathy! The pyramid of espresso powder made me lose it.

    Definitely something rich and chocolatey, like brownies or truffles, maybe a flourless chocolate cake?

    Reply

  19. FANTASTIC! Six jars looks just right…

    I’ve never looked for that stuff, but I’m going to start checking the shelves around here. And, I’m bookmarking this comment page to try that pecan recipe above – it never occurred to me to try espresso in pecan pies.

    Reply

  20. Can’t wait to see what you decide upon. Actually, I probably need to wait, this summer heat isn’t doing my lazy self any favors. Congratulations on your new arrivals. Can we refer to them as the sextuplets now?

    Reply

  21. You would never ever make instant espresso?
    I used to think that way until I realized that you gotta try everything once. Which is how I learned what precious flavors the items posses.
    So, my jump into trying instant espresso led me to think it would be a nice addition for savory dishes; think stews, marinades, an addition to my mole recipe…
    I also learned that it would probably be a nice accompaniment to other “secret” ingredients of mine (molasses for one).

    Frankly the instant espresso made with Medaglia D’oro is not all that bad… better than a lot of other coffee drinks I have payed for. Not that it will become my preferred method to ingest caffeine. Ever.

    Reply

  22. Your blog has opened a whole new world to me. Steaks rolled in instant espresso coffee, pecan pie with instant espresso coffee, and even brownies.
    I’ll be waiting to see what you cook.

    Reply

  26. I hate to burst your bubble, but when you run out of your lifetime supply, either the Raley’s or Nugget (I can’t remember which) in Woodland carries it… I use it in a great cookie recipe with cocoa nibs.

    My sought-and-never-found item is canned frog legs, I saw them as a kid and my mom wouldn’t let me get them. I have been searching ever since.

    Reply

  27. Whew, now that we have established that you aren’t going to DRINK it! That was close, how about brownies? I make brownies with strong coffee instead of water and add real vanilla extract and walnuts, they are fabolous.
    My other chocolate coffee dessert is a devils food cake also with coffee and mocha, coffee frosting made with Hershey’s dark bittersweet cocoa powder, powdered sugar, real butter, vanilla, a pinch of salt and hot coffee, it’s basically a modified buttercream. the real butter, real chocolate and real strong coffee make almost a truffle, it’s one of my best.

    Reply

  28. Cathy, I can’t wait to see what you come up with. One thing is for sure, It’s going to be good like everything you make. How about a chocolate espresso ice cream with pistachios. Great for summer!

    Reply

  29. You know, Cathy, there is this thing called “the internet” from which you can buy anything from any part of the world at any time 🙂

    Just kidding with you, of course- I’m happy to see you’ve found a product you love close by. Now I only hope to see some great dessert recipes incorporating this stuff in the near future!

    Reply

  30. Brilliant! I’ve been looking all over for Espresso Powder as well (for a pork recipe.) I think I will go online and order some, as well as the Green Tea Macha Powder that seems to be equally as hard to locate.

    Looking forward to your creations!

    Reply

  31. I have found the trick to finding it is looking in grocery stores or markets run by Italian families. Now, having said that, I stocked up when I found it at Jungle Jims: http://www.junglejims.com/

    Man, that is one FANTASTIC grocery store. If you’re anywhere remotely near Cincinnati, don’t miss it. We’ve driven waaaay out of our way on road trips just so I coule make a JungleJim stop.

    Oh, I have recipes too 🙂 — will post later.
    –Lennie

    Reply

  34. So your UPS man doesn’t get your sense of humor, does he? At least he delivered the goods! I’m doing a happy dance out here in Maryland because my internet is working again! An angel came to my aid. Can’t wait to see what magic delicacy you conjure up with this lovely accoutrement, you clever girl!

    Reply

  35. Wouldn’t have been nice for the UPS man to join in on the dance with you?! I am not sure what your going to make with all that…but I can’t wait to see what you come up with!

    Reply

  36. What a great find! I have been lucky to find this at an occasional store. Always bring some back when traveling abroad.
    So glad you aren’t making an instant expresso.
    Looking forward to you creations.

    Reply

  37. Without a doubt, the first thing you should bake is Dorie Greenspan’s Espresso Chocolate Chip Shortbread. I have a soft spot for this because it was the first Dorie recipe I ever tried. I found it impossible to find instant espresso powder too, but finally discovered it in King Arthur Flour’s website catalog and ordered four jars of it! That was and still is the only place I’ve seen it for sale. Have fun baking with it.

    Reply

  38. Yaaaaaay! I just had to cheer for you!

    I’m kinda with you on hunting for obscure things I want or things needed for recipes – it is fun to do, until it takes too long to find. Heh.

    Glad you found it & in a big way, too!

    Reply

  39. Dorie Greenspan’s Tiramisu Cake. I just read the recipe this morning. I think it calls for instant expresso powder. I was wondering myself where I was going to find it because I never see it in the stores either!

    Reply

  41. Instant espresso is such a weird item–I have always been able to find it, but my mom never can and I have taken to supplying her. What gives with this? So odd….

    It plays such a supporting role that now my brain is blanking as to what I usually make with it!

    I’m sorry you have a dour delivery man. 🙂

    Reply

  42. I love that espresso mix. We get it for restaurant use and baking. They are awesome.

    BTW, trader joe has the best chocolate hazelnut spread (cheaper than nuttela too)….sssssh…don’t tell anybody. I just swept 10 jars off the shelf.

    I use it on

    1. Capucino Creme Anglaise.
    2. Italian Moscapone cake
    3. Tiramisu
    4. Making french toast dip
    (egg, cream, espesso, baily, kahlua, orange liquor) – unreal
    5. Coffee ice cream
    6. Coffee jello (make it sweet). Try making it with layer of coconut jello. They are so good together. trust me.

    Reply

  43. Phew! You had me scared for a minute there! Instant espresso is evil! But it’s a great addition to a morning protein shake, with peanut butter, skim milk and chocolate syrup. Mmm!

    Reply

  45. Keep us posted…I’ve made some GREAT mousse fillings for some of my cakes using instant coffee, however this would be EVEN BETTER…I might need to know your “dealer” Ha ha ha

    Reply

  46. you should make CHILI. there was this amazing chili recipe my friend made once that involved chocolate, beer, and coffee granules. apparently it imparts a smokey rich flavor. deliciousness galore!

    Reply

  47. rofl, I think the pyramid of instant espresso really makes the post. Although I also entirely sympathize with you–I don’t think I’ve ever seen the stuff and have never had any at home. You could now safelty start going to town with chocolate desserts!

    Reply

  49. I am anxiously waiting for your recipes for this. It will be interesting to try. The farmer is a new lurker and has now decided that we must have a wine and chocolate feast using this stuff. I do hope you do a cookbook and sell it at the Noble Pig Winery.

    Reply

  50. you *never* ever make instant espresso? Well let me let you in a secret. I only drink Bustelo espresso. Ever. And I’ve always always made it in the espresso maker, right. I have like 4 of them. Electric and all. But a real lazy and non-cook girlfriend swears by instant Bustelo…I tried it and didn’t think it was too bad. I’d never ever buy it, but when I visit her, it’s what I have to have. Plus, it’s so much quicker than the 5 minutes it takes to make the conventional way. and sometimes, I just don’t want to wait 5 minutes!! 🙂

    I’m so glad you were happy. I know that feeling. Try my espresso flan and tell me if you like it! Here’s the link:
    http://www.flanboyanteats.com/cooking_recipes/a-midnight-snack-better-than-se/#more-78

    Reply

  52. I totally forgot to post this. It’s an amazing filling in a roulade or between cake layers (CHOCOLATE cake layers). Or you may just want to eat it with a spoon, it’s that good.

    MARSCARPONE ESPRESSO CREAM

    1/2 cup heavy cream
    2 tbsp of your instant espresso powder
    6 tbsp icing sugar (I believe it’s called confectioners sugar in the US)
    2 cups mascarpone cheese

    Heat cream until it barely comes to a simmer. Remove from heat, pour into a bowl, and whisk in espresso powder and icing sugar. Let cool a bit. Whisk in mascarpone. Keep refrigerated. Enjoy 🙂

    Reply

  54. Can’t wait to see what you will be making with them.

    I actually heard from a friend about an espresso rub marinade for steaks. got any ideas there?

    BTW – made your roasted asparagus/tomato dish the other night and it was very well received. THANKS!

    Reply

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