CANTON, Mass. (December 1, 2006) - For most Americans, the holiday season is a busy time filled with shopping, parties, wrapping presents-and family time. In an effort to help Americans get through the holiday season with cheer, joy and something extra special, Dunkin' Brands Executive Chef Stan Frankenthaler and his culinary team have developed a complete holiday-inspired, coffee-themed menu to bring unique, new flavors to any holiday meal.
"Coffee and espresso are great complements to many traditional culinary dishes. Just as Americans rely on Dunkin' Donuts' delicious beverages to keep them moving through their busy lives, our holiday menu with coffee and espresso as staple ingredients will help propel families through the holiday season," said Chef Frankenthaler. "We realize that most people don't have time to plan a full holiday menu, let alone an innovative one. To help spice up holiday meals and make family time fun, I am proud to present the latest Dunkin' Donuts recipes."
In 2005, Frankenthaler joined Dunkin' Brands as the company's first-ever executive chef. A three-time James Beard Award nominee and co-author of "The Occidental Tourist," a New York Times' "Editors' Pick," Chef Frankenthaler leads Dunkin' Brands' team of well-known chefs and specialists who work to create new and exciting menu items that raise the bar of quality and taste in the quick service restaurant industry. Prior to working at Dunkin' Brands, Frankenthaler owned his own highly acclaimed restaurant, Salamander, in Boston.
Chef Frankenthaler's holiday dishes all use Dunkin' Donuts coffee or espresso as a base and are a perfect complement to any holiday party or seasonal gathering:
Coffee Brown Sugar Glazed Shrimp with Ginger and Chili Flakes
This is a glaze for shrimp, scallops, chicken tenders and other skewered items for the grill whether cooking indoors or out.
1 - 1 1/2 lb jumbo shrimp (16-20 count), peeled with tail on
1 cup spring mix or baby greens
1 bunch cilantro, leaves picked and washed
3/4 - 1 cup baby tomatoes
3/4 - 1 cup sugar snap peas or snow peas or sliced cucumber
1 lime, cut into wedges
1/2 cup Dunkin' Donuts large espresso
1 cup dark brown sugar
1 T fresh ginger, minced
1/2 - 1 tsp red chili flakes (adjust based on palate for spice)
Combine espresso and brown sugar in a small saucepan and bring to a boil; boil one minute. Remove from heat and add ginger and chili flakes. Steep until cooled.
Coffee Balsamic Vinaigrette:
1 T olive oil
1 T shallots, julienned
2 T brown sugar
1/4 cup brewed Dunkin' Donuts coffee
1/4 cup Balsamic vinegar
1/2 cup olive oil
Heat one tablespoon of olive oil and sauté shallots. Add brown sugar and allow to dissolve. Add coffee, Balsamic vinegar and swirl in remaining olive oil. Season with salt and pepper.
Skewer shrimp onto bamboo skewers and brush both sides with some of the glaze; refrigerate. Heat grill or grill pan that has been brushed clean. Combine greens and herb leaves and toss with some vinaigrette and portion onto center of plates. Toss veggie accompaniment with a little vinaigrette and divide around the small salads. Brush shrimp skewers with a plain oil and season; place on grill or grill pan. After 1 minute brush again with glaze and flip to second side. After an additional minute brush again - press shrimp to judge firmness and doneness; shrimp should be opaque and firm to gentle pressure. Remove and arrange around salad
Garnish with lime wedges if desired.
Serves 4-6 as an appetizer
Espresso Spiked BBQ Braised Short Ribs with Spicy Roasted Sweet Potatoes
You will find best results from the braise portion of the recipe by preparing it at least one day in advance.
3 lbs boneless beef short rib
1 tsp kosher salt
1 tsp ground espresso
1/2 tsp cracked black pepper
Combine spices and season short ribs well. Heat a deep, heavy skillet and add a layer of oil. When hot, sear the short ribs, heating only a few at a time without overcrowding the pan. Sear until done well on all sides. Remove to prepared roasting pan (see below) and repeat as needed.
2 red onions
1/2 cup Dunkin' Donuts espresso
1/2 cup your favorite sweet or honey barbeque sauce
1 cup chicken broth
1 can (14 oz) diced tomato
Pre-heat over to 375°.
Peel the red onion and cut into 1/4 - 1/2 inch thick slabs. Layer into bottom of roasting pan in single layer and place the seared ribs on top. In a separate bowl, combine espresso, barbeque sauce, stock and tomatoes. Pour over ribs. Cover tightly with foil.
Cook for 1 hour 20 minutes to 1 hour 30 minutes.
Remove from oven and allow to cool; remove ribs to separate pan. Remove onions. Place braising liquids in saucepan and reduce by 25 percent. Puree to thicken.
For Sweet Potatoes:
4-6 sweet potatoes
1 T olive oil
1 T butter
1 tsp minced garlic
1 tsp dark brown sugar
1/4 tsp thyme
1/4 tsp cayenne pepper (more if desired)
Kosher salt and cracked pepper
While the ribs are cooking, par-bake the sweet potatoes whole until just barely tender when pierced with a knife. Remove from oven and cool.
Reheat sauce. Reheat ribs and onions by either grilling or roasting in hot oven. Quarter sweet potatoes lengthwise into spears or wedges. Melt butter and mix in oil and spices; brush onto sweet potato wedges and reheat in the same hot oven as ribs.
Serves 4-6 as entrée
This trifle combines melted dark chocolates with Dunkin' Donuts espresso and chunks of chocolate cake or brownies.
8 oz semi-sweet chocolate
4 oz dark chocolate
1/2 cup Dunkin' Donuts espresso
6 egg yolks
1/4 cup dark brown sugar
1 1/2 tsp cornstarch
2 cups whipping or heavy cream
2 - 3 T confectioner's sugar
2 of your favorite brownie or chocolate cake squares, cut into large dices and sprinkled with 2 T dark rum
2-3 toffee chocolate bars, coarsely chopped
1 cup whipping cream for garnish
Melt chocolates together over a double boiler or in microwave. Combine espresso, egg yolks, sugar and cornstarch in stainless bowl and whisk until smooth. Place over double boiler and cook, while constantly whisking, until thickened, fluffy and very warm to the touch. Fold in melted chocolate and remove from heat. Allow to cool to room temperature. Fold in whipped cream.
In a trifle bowl, place a layer or mocha mousse in bottom. Next, drop in a layer of brownies or cake. Follow with another layer of mousse. Next sprinkle a layer of half the broken toffee chocolate bars. Add another layer of mousse, followed by another layer of cake or brownies. Finish with remaining mousse. Place in refrigerator to cool. If desired, add additional whipped cream over top. Sprinkle very top with the other half of the broken toffee chocolate bars. Store in refrigerator until ready to serve.
Recipe photographs available upon request.
About Dunkin' Donuts
Founded in 1950, today Dunkin' Donuts is the number one retailer of hot regular coffee-by-the-cup in America, selling 2.7 million cups a day, nearly one billion cups a year. Dunkin' Donuts is also the largest coffee and baked goods chain in the world and sells more hot and iced coffee, donuts, and bagels than any other quick service restaurant in America. Dunkin' Donuts has more than 6,700 restaurants in 29 countries worldwide. Based in Canton, Massachusetts, Dunkin' Donuts is a subsidiary of Dunkin' Brands, Inc. For more information, visit www.DunkinDonuts.com.