I have since come to learn that while a stainless steal pot is meant to keep the coffee tasting its best, it does a terrible job of keeping it hot. This didn't bother me too badly until I got rid of my microwave this past August. Since then, I have sighed heavily time and again at being forced to drink lukewarm coffee. However, today in a spark of genius it occurred to me that I could pour the coffee into a pot and keep it warm on the stove so that I can enjoy the coffee all morning. This is what I did. I used a 2 quart pot and turned the burner to "warm".
A little while later I was still enjoying my coffee. I had just finished my morning devotion (a new habit started yesterday, thanks to Mindy) and was moving on to my "to-do" list for the day when I heard a POP come from the kitchen. That's when I started smelling the burning coffee. I jumped up and ran to the kitchen to find that coffee was stuck to my pan and bubbling. I took the pan off the burner and swirled the coffee around the pan to remove what was sticking to the bottom of the pan. It all came up pretty quickly and as the liquid was swirling around the pan I realized that I was looking at a coffee reduction. So, I tasted it. OOH, it was thick and bitter, but I couldn't help but taste the potential. I grabbed my bag of sugar (organic raw sugar cane sugar - smiley face) I added about 1/8 of a cup of the sugar and melted it into what had started out as 2 cups of coffee. Once the sugar had dissolved I tasted it again. HMM, much better, but not quite there. I decided it needed some dairy. The only cream I had was some Natural Bliss coffee creamer - Sweet Cream flavor. I poured about 2-3 tbls of this in very slowly and stirred. I tasted it again. BAM, YES, that was it! Pour this over ice cream, pour it over crème brulee then add sugar and torch it, pour it over cheese cake, use it as a dip for strawberries... It was amazing. I tasted one more spoonful and had to quit as the sugar and caffeine went immediately to my brain.
In case you aren't a "foodie", as I have somewhat become because of my job and being around my brother who is a chef, you might not know that reduction sauces are what take foods from 3 stars to 5 stars. You can reduce anything that's a liquid, add to it and pour it over something and you've got yourself a gourmet dish.
I make my own pasta and pizza sauces by chopping up a bunch of tomatoes and then letting them simmer until all the water is gone. What's left is a thick sauce. Just add salt, garlic powder, chopped up roasted garlic, and some Italian spices and you've got yourself a homemade sauce. You can also reduce cream, coffee, wine, vinegar, port, bourbon, beer, cranberry juice, grape juice ... anything liquid that you can think of. I mean heck, a V8 Fusion reduction sauce might be a fantastic dessert topper.
I encourage you play around this Thanksgiving. Since you will already be in the kitchen just take whatever you are drinking, pour some in a pan and let it simmer on low to medium low until you are left with a think sauce. Taste the sauce and think about what might make it taste more complete - salt, sugar, milk, dill, thyme, oregano, garlic, grated cheese, chili powder, curry powder, Dijon mustard, whatever you can think of. I like to take a spoon full of my sauce and add the powder, or whatever I'm adding, to the spoon and taste that rather than add it to the entire dish. Let your imagination be your guide. Also remember that you may not need to add anything. The wine reduction might not require anything and the cream reduction might only require a little salt. P.S. I bet a cream reduction with salt and cheese would be delicious mixed with some pasta shells and then topped with toasted bread crumbs. I haven't tried it, but it sounds good...
Let me know if you try any reductions! I'd love to hear what you came up with and how they turned out!!