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Javette(R): The Secret Ingredient


Gourmet Coffee Concentrate Adds Flair and Flavor to Your Favorite Recipes

ATLANTA, GA, 01/19/2005 -- Emeril Lagasse does it, food critics rave about it and history has recorded it. Cooking with America’s most popular drink is an inventive way to perk up otherwise ordinary recipes. With Javette®, the first single-serving, great-tasting gourmet coffee concentrate, everyday foods including pies, fudge, muffins and bacon get a tasty jolt.

“Coffee’s rich culinary history is a testament to how it can complement almost any recipe,” said Candy Palmer-Steele, founder of Javette. “Javette’s rich, robust flavor and its convenient, no-spill packaging makes it the perfect coffee cooking companion for any kitchen.”

Javette is .25 ounces of concentrated gourmet coffee that when mixed with hot water makes a delicious cup of coffee. It is made of 100 percent Arabica coffee and conveniently packaged in single-serving, portion-control packages that are lightweight and flexible. Used alone, the concentrate can be mixed-in to hundreds of recipes.

While coffee is traditionally enjoyed as a beverage, it is believed that coffee was first consumed whole in ancient times to complement animal fat or dried fruit. Known for its potent smell and bold taste, the popular drink has been used more conventionally as a flavoring in candies and desserts. Now, foodies are perking up to more inventive ways to use coffee.

Tantalize your taste buds by trying Javette in these quick and simple recipes. For more recipes, visit

Javette Muffins

1-2 Javettes, to taste
1 cup walnuts
1 cup raisins
1 cup sugar

1/2 cup butter
2 eggs
1 1/4 cups sifted cake flour
2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup milk

Marinate raisins and walnuts in Javette overnight. Preheat oven to 350 F. Cream sugar with butter until light and fluffy. Beat eggs into this mixture one at a time. Sift flour before measuring. Sift some flour over nuts and raisins. Re-sift remaining flour, baking soda and salt. Add dry ingredients alternately with milk and egg mixture. Beat after each addition until smooth. Fold in coffee, nut and raisin mixture. Bake for 25 minutes in greased muffin pans or use paper muffin cup liners. Makes 28 muffins.

Maple Javette Butter

1-2 Javettes, to taste
1/2 cup maple syrup
2 sticks unsalted butter, softened

Stir together the coffee and maple syrup. Whip the butter in a food processor. With machine running slowly, drizzle the coffee-syrup mixture into the whipped butter. Whip until mixture is smooth and fluffy. Spread onto hot waffles, pancakes, etc.

Glazed Javette Bacon

1-2 Javettes, to taste
1 pound thickly sliced smoked bacon
1/4 cup brown sugar
1 teaspoon flour
1/3 cup finely chopped pecans

Preheat oven to 350 F. Place the bacon slices in a single layer onto a broiler pan or on a rack. Place in a shallow baking pan. Thoroughly blend together the sugar, Javette, flour and pecans. Sprinkle evenly over the bacon. Bake 25 to 30 minutes until crisp and golden brown. Remove from pan onto a paper towel-lined plate to drain. Serve hot.


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