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Sweetbreads with Coffee and Cream
This recipe provides a bitter note to complement the rich thymus gland – and a great way to start the day. Boost immunity, fight chronic infection, or simply feel full till noon with sweetbreads. It’s another perfect example that food is the best kind of medicine.
Serves 2
Prep Time: 5 minutes
Cook Time: 20 minutes
Wait Time: 12 hours
Ingredients
- One package of sweetbreads (½-¾ pound)
- 1 quart broth
- Salt and pepper
- 1 tablespoon ghee
- ½ cup coffee
- 2 tablespoons cream, plus optional teaspoon for garnish
- Chopped parsley
Instructions
- Bring broth to a boil, gently add sweetbreads, and simmer for
10 minutes. - Remove sweetbreads and trim excess membranes if needed. Cover with a towel, place between two plates, and weight the plates overnight in the refrigerator.
- The following day, season the (cooled and pressed) sweetbreads with salt and pepper. Melt ghee in a pan on medium-high heat and pan-fry the sweetbreads, browning them on each side. Remove from pan and reserve on a warm plate (or in an oven set to 170° F).
- Add coffee to pan and cook down to a few tablespoons. Add cream to the coffee, whisking to blend.
- Split sweetbreads onto two (to four) plates, spoon the coffee sauce over the sweetbreads, and garnish with a dollop of cream and parsley. Serve immediately.
Reprinted with permission from Janine Farzin’s website, Offally Good Cooking. See many more recipes and sign up for her mailing list at offallygoodcooking.com.
Photo © Janine Farzin.
Published in the Journal of Health and Healing™
Fall 2024 | Volume 48, Number 3
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