Brandy Coffee Food

BRANDY COFFEE

Steps:

• In a cocktail shaker place the creme de cacao, brandy, espresso, and whipping cream.
• Add crushed ice, shake well, and strain into a cocktail glass. Sprinkle grated nutmeg on top and serve.

COFFEE BRANDY FRAPPE

Steps:

• Combine 1 egg white, 2 ounces strong brewed coffee, 1 1/2 ounces brandy, 1/2 ounce creme de cacao and a pinch of cinnamon in a cocktail shaker; shake 30 seconds. Add ice and shake 30 more seconds. Strain into a glass and dust with more cinnamon.

BRANDY APPLE COFFEE CAKE

Steps:

• Heat oven to 325 degrees Fahrenheit. Coat a 10 inch bundt cake pan with cooking spray and flour.
• In a large bowl and electric mixer, beat the oil and sugar until thick and SMOOTH. Beat in the eggs. Mix in the cloves, cinnamon, nutmeg, baking soda, and salt. Then mix in the flour.
• Fold in nuts, apples, and brandy. Let it sit for about 5 minutes. Pour into pan. Bake for 1 hour and 15 minutes, or until knife comes out clean.
• Let it cool for about 10 minutes.
• In a small bowl, mix in the ingredients for the glaze.
• Remove cake from pan (it helps to separate the outer edges with a plastic cake spatula before doing so). Pour glaze over it.

COFFEE AND BRANDY SYLLABUB

Steps:

• Put brown sugar, grated orange rind & brandy into a sml bowl. Stir well, cover w/a clear film and leave to stand for 1 hour.
• Strain the mixture through a fine sieve into a clean bowl and stir in the coffee. Slowly pour in the cream, whisking all the time.
• Continue whisking for 3-4 minutes or till the mixture thickens enough to stand in soft peaks.
• Divide the grapes between 6 glasses and pour (or spoon) the syllabub over the grapes. Chill in the fridge for at least 1 hour.
• Serving Suggestion: Garnish ea glass with a small cluster of sugared grapes and serve with a crisp cookie (or biscotti).

KAHLUA AND BRANDY COFFEE

Steps:

• Add the brandy and Kahlua to the hot coffee.
• Quickly top with whipped cream.

SPIKED SPANISH COFFEE

Steps:

• Dampen rim of 10 oz glass or mug with lemon wedge& then dip into sugar.
• Warm cointreau, pour into glass& ignite.
• Add brandy, coffee& tia maria.
• Top with dollop whipped cream.

COFFEE-BRANDY CRèME BRûLéE

Steps:

• Preheat oven to 350°F. Arrange six 3/4-cup ramekins or custard cups in 13x9x2-inch metal baking pan. Combine cream and 1/4 cup sugar in heavy medium saucepan; bring almost to simmer, stirring until sugar dissolves. Remove from heat; add coffee and whisk to dissolve. Whisk egg yolks in medium bowl to blend. Gradually whisk in warm cream mixture, then brandy and vanilla. Strain custard into 4-cup measuring cup; pour into ramekins, dividing equally. Pour enough hot water into pan to come halfway up sides of ramekins.
• Bake custards until center moves only slightly when pan is gently shaken, about 35 minutes. Remove custards from pan. Chill until cold, at least 3 hours, then cover and keep chilled overnight.
• Preheat broiler. Arrange custards on baking sheet. Press 1/2 tablespoon brown sugar through strainer onto each custard, forming even layer. Broil 6 inches from heat source until sugar melts, bubbles and caramelizes, watching carefully and rotating sheet for even browning, about 4 minutes. Refrigerate custards until sugar topping hardens, at least 1 hour and up to 4 hours before serving.