Sweet and Savory Coffee Vinaigrette Recipe

Nothing says summer like enjoying a cookout with friends and family. On Kauai, you’ll find many residents and island visitors enjoying the weekend at beachside barbeques and potluck gatherings. The best part about these family food fests in Hawaii is the incredible diversity of dishes available to try. From luau favorites like kalua pork (pork slow cooked in an underground oven called an imu) to Filipino chicken adobo, and Chinese long rice and shaomai dumplings, Kauai cookouts are a delicious melting pot of global cuisine.

If you need to add a little pep to your next potluck prep cooking with your favorite coffee is a great place to start. Coffee can impart a number of different flavors from sweet and fruity to spiced and nutty. You can use any Kauai Coffee for this sweet and savory coffee vinaigrette recipe, but a dark roast or smooth cold brew balances the sweetness and acidity of the pomegranate well.

This dressing is great on salads, grilled veggies or as a barbeque marinade for meats like steak and lamb. If you have leftover cold brew sitting in the fridge, this is a great recipe to try! Check out our 5 ways to enjoy cold brew with a tropical twist here.

Coffee Vinaigrette Recipe

Ingredients

• 2 tbsp. strong Kauai Coffee (brewed)
• ½ cup olive oil
• 2 tbsp. red wine vinegar
• 2 tbsp. pomegranate molasses* (reduced pomegranate juice)
• 2 cloves garlic, minced
• 1 tbsp. dijon mustard
• Hawaiian sea salt and pepper to taste

Directions

1. Brew one cup of strong Kauai Coffee. Reserve two tablespoons and enjoy the rest! We recommend using any Kauai Cold Brew you have on hand or a robust dark roast like the Estate Reserve Mundo Novo Dark Roast
2. Make pomegranate molasses by adding a half cup of pomegranate juice to a saucepan and reducing it over medium-high heat until slightly thickened and liquid is reduced by half. Set aside to cool completely.
3. Add garlic, olive oil, red wine vinegar, pomegranate molasses, coffee, mustard, salt, and pepper to the bowl and whisk vigorously until dressing comes together.
4. Use immediately on salads, grilled veggies or as a marinade. Extra dressing can be stored in an airtight container in the refrigerator for 7–10 days.

*Note: If you are unable to find pomegranate juice to make the pomegranate molasses, you can substitute any liquid sweetener like honey, molasses or maple syrup.