Powdered espresso’s better for cooking than drinking

It’s got to be good for something, right?

That’s the question I had about instant coffee. The answer: It might not be worth drinking, but instant coffee actually can be a quick cook’s secret ingredient, effortlessly adding deep, rich layers of flavor to all manner of sweet and savory dishes.

And don’t limit yourself to coffee. Instant espresso is widely available and packs even more flavor.

In many cases, you’ll need to experiment to determine how much coffee suits your tastes. Start small and taste as you add it. Too much instant coffee will produce bitter, off flavors.

The good news is that if you do add too much, it is easy to correct. A little sugar, honey, maple syrup or other sweetener will usually mellow the bitterness.

This recipe produces a crunchy, somewhat dry baklava, a refreshing change from the more traditional gloopy version. If you want a stickier baklava, double the syrup ingredients.

Baklava with rich coffee syrup

1 1/4cups pistachio nut meats, finely chopped

1 1/2cups walnut meats, finely chopped

1 1/4teaspoons cinnamon

10 1/2ounces phyllo pastry, thawed

6tablespoons unsalted butter, melted

1cup sugar

1/2cup water

4tablespoons freshly brewed espresso

Preheat the oven to 350 degrees. Lightly coat an 8-inch square baking pan with cooking spray.

In a medium bowl, combine the pistachios, walnuts and cinnamon. Set aside.

Lay a sheet of phyllo on the counter. Use a pastry brush to brush it with butter. Set the sheet of phyllo, butter side down, in the prepared baking pan. Let the excess phyllo hang over the sides of the pan.

Repeat with another five layers of phyllo. Brush the top of the final layer with butter.

Sprinkle the nut mixture over the phyllo, then fold the excess pastry over the top.

Use a knife to carefully cut 8-inch squares from another six sheets of phyllo. One at a time, butter the squares and layer them, buttered side down, over the nut mixture.

Use a knife to cut the baklava into small squares or diamonds. Bake for 30 minutes, or until golden.

Meanwhile, make the coffee syrup. In a small saucepan over medium-low heat, combine the sugar and water. Stir until the sugar dissolves. Increase heat and boil for 4 minutes. Remove from the heat and let cool for 10 minutes. Stir in the espresso.

Remove the baklava from the oven and drizzle with all of the syrup. Let cool completely before serving.

Makes 25 servings.

Adapted from Susannah Blake’s “Coffee Indulgences”

Though it calls for potent ingredients, this marinade imparts subtle savory, almost creamy notes to the steak. If you want more heat, increase the pepper flakes. The acid in the coffee also helps tenderize the meat.

Coffee-marinated sirloin steak

1 1/2cups cold coffee

1/4teaspoon red pepper flakes

1/2cup peanut butter

3tablespoons honey

11/2-inch chunk fresh ginger

Salt and freshly ground black pepper, to taste

48-ounce bottom sirloin steaks (or other tender, broiler-friendly cut)

2tablespoons canola or vegetable oil

In a blender or food processor, combine the coffee, pepper flakes, peanut butter, honey and ginger. Puree until smooth, then taste and season with salt and pepper.

Pour half of the marinade in a baking dish. Set the steaks in the baking dish, then pour the remaining marinade over them. Cover and refrigerate for 1 hour.

When ready to cook, preheat broiler. Line rimmed baking sheet with foil.

In a large, deep skillet, heat the oil over medium-high. Add the steak, in batches if necessary, and sear until lightly browned, about 3 to 4 minutes per side.

Transfer the steaks to the prepared baking sheet. For medium-rare, broil for 7 to 8 minutes, or until an instant-read thermometer inserted at the thickest part of the steak reads 135 degrees. Let the steaks rest for 10 minutes before serving.

Makes 4 servings.

This easy, espresso-spiked shortbread comes together quickly and goes well with coffee. Be sure to cut the shortbread while still warm, and be careful not to overbake.

Mocha shortbread wedges

1/2cup plus 3 tablespoons all-purpose flour

1/4cup unsweetened Dutch-process cocoa powder

Pinch of salt

2teaspoons instant espresso powder

1/2cup (1 stick) unsalted butter, room temperature

1/2cup powdered sugar, plus more for sprinkling

Preheat oven to 350 degrees. Line an 8-inch round cake or springform pan with parchment paper.

In small bowl, sift together the flour, cocoa powder and salt. Stir in the espresso powder. Set aside.

In a medium bowl, use an electric mixer to beat the butter on medium until pale and creamy. Add the powdered sugar and beat well. Add the flour mixture, then beat on low speed until well combined.

Pat the dough evenly into the prepared pan. Bake for 20 to 25 minutes, or until puffed at the edges and dark all over the top. Remove from oven and let sit 5 minutes.

Cut into 8 wedges. Let cool completely on a rack. Sprinkle with powdered sugar just before serving.

Cookies can be stored in an airtight container at room temperature up to 1 week.

Makes 6 servings.

From Martha Stewart’s “Cookies”

Buy a jar of instant

Here are some winners worth buying a jar of instant coffee for:

Caramel sauce: Add a teaspoon or two to caramel sauce (a simmer of butter, cream, sugar and water). Or heat store-bought caramel sauce and stir in instant coffee. Try this over pancakes or drizzled on ice cream.

Chili: Add a tablespoon or two during simmering. You won’t taste the coffee in the finished product, but it deepens the savory flavors of the dish, adding a wonderful richness.

Chocolate cake: Mix a teaspoon or two of instant coffee into the milk for the batter for an exceptionally rich chocolate cake. It also can be added to chocolate frosting.

Pancakes: Mix a teaspoon of either instant coffee or espresso into your pancake batter for a delicious accompaniment to your morning coffee.

Butter: Soften a stick of butter in the microwave, then place it in a food processor. Add 1 teaspoon instant coffee and pulse until smooth. Transfer to a small bowl and refrigerate. Use on toasted bread or muffins.

Cream cheese: Use the same method as above, but substitute cream cheese for the butter. For an 8-ounce package of cream cheese, add about 1/2 teaspoon coffee, 3 to 4 tablespoons honey and 1 teaspoon cocoa powder. Smear this mocha cream cheese on a bagel and sprinkle it with a bit of sugar.

Seafood or meat rub: In a blender or food processor, combine 2 teaspoons of sugar, 1 teaspoon salt and 1 teaspoon instant coffee. Process until well combined, then use to dust or rub broiled or grill meat or salmon.

Mocha shake: In a blender, combine 1 cup each of vanilla ice cream, chocolate ice cream and milk. Add 1 tablespoon of instant coffee and blend until smooth. Top with whipped cream and a cherry. Serves two.