Thanksgiving is this weekend so now is the time to prepare for the upcoming menu! To make it an exceptional time for your guests, add some unique twists on a classic Thanksgiving meal. In addition to your traditional turkey dish, stuffing, gravy, cranberry sauce and pumpkin pie, whip up some amazing fall inspired treats that will please everyone at the table.
The folks at Melitta Canada offer a few options to add to your favourites this weekend. Try one or all!
Maple and coffee are a match made in Thanksgiving heaven! The Maple Coffee Cinnamon Buns, made with 100% Colombian coffee, are perfect to serve as a Thanksgiving morning breakfast or as an addition to your dessert menu. Who said pie is the only dessert for Thanksgiving?
Maple Coffee Cinnamon Buns
1/2 cup (125 mL) butter, softened and divided
1/2 cup (125 mL) maple syrup
1/2 cup (125 mL) packed brown sugar, divided
1 lb (500 g) pizza dough
1/2 tsp (2 mL) ground cinnamon
1/4 cup (60 mL) finely ground 100% Colombian Whole Bean Coffee
1/4 cup (60 mL) butter, softened
2 cups (500 mL) icing sugar, sifted
1 tsp (5 mL) vanilla extract
Cinnamon Buns: Preheat oven to 375˚F (190˚C). Generously grease 13- x 9-inch (3.5 L) baking pan with 2 tbsp (30 mL) butter. Drizzle maple syrup all over top; sprinkle with 2 tbsp (30 mL) brown sugar. Set aside.
Transfer pizza dough to lightly floured work surface. Roll out dough into 15- x 11-inch (38 x 28 cm) rectangle about 1/4-inch (5 mm) thick. Spread remaining butter over dough. Sprinkle with remaining brown sugar and cinnamon.
Starting from one long end, roll up tightly into log shape; pinch ends to seal seams. Cut into 12 slices.
Arrange buns in single layer in pan. Cover with plastic wrap and let stand for about 45 minutes until doubled in size.
Remove plastic wrap. Bake for 25 to 30 minutes or until golden brown and bubbling. Let cool for 5 minutes; invert onto serving plate.
Coffee Icing: Meanwhile, brew ground coffee with 1/4 cup (60 mL) boiling water using the pour over method. Let cool completely.
Using electric mixer, beat together butter, icing sugar, coffee and vanilla on low speed until blended and smooth. Icing should be thick enough to coat back of spoon but runny enough to drizzle.
Drizzle icing over warm buns.
Tip: Add 1/2 cup (125 mL) chopped toasted pecans or walnuts to brown sugar and cinnamon filling if desired.
Pumpkin spice is a fall favourite coffee selection, but why not amp it up with this? Add this Pumpkin-Spiced Espresso Martini to your cocktail list.
1/4 cup (60 mL) finely ground Italian Espresso whole bean coffee
1 cup (250 mL) ice cubes
1/4 cup (60 mL) vanilla vodka
1/4 cup (60 mL) Irish cream liqueur
1 tsp (5 mL) pumpkin spice, divided
3 tbsp (45 mL) raw sugar (or any coarse sugar)
Brew ground espresso with 1 cup (250 mL) boiling water using pour over method. Let cool completely.
Fill cocktail shaker with ice. Add cold espresso, vanilla vodka, Irish cream liqueur and 1/2 tsp (2 mL) pumpkin spice. Shake until frosty.
In shallow dish, mix remaining pumpkin spice with raw sugar; gently dip rim of 4 martini glasses into water, then carefully into pumpkin spice mixture to coat.
Strain into martini glasses.
• For a slushy martini, add all ingredients to blender; purée until smooth.
• Sprinkle a pinch of pumpkin spice over each serving if desired.
A Thanksgiving inspired boozy coffee? Count us in! The Norman Coffee is a deliciously warm coffee drink with Calvados, a French brandy made with apples, coffee and a sprinkle of cinnamon on top. This has Thanksgiving written all over it!
1 tbsp honey
1 tbsp vanilla syrup
1/10 cup Calvados
¾ cup hot, strongly brewed coffee
2 tbsp semi-stiff whipped cream
Put honey and vanilla syrup in either one big or two small glasses. Pour in Calvados.
Brew Melitta Coffee and add it to glass(es). Top the coffee with semi-stiff whipped cream and serve with a dash of cinnamon.