Michaels Café Brulot Food

CAFE BRULOT

Cafe Brulot image

Provided by Food Network

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

Peel of 1 orange, cut into 1 by 1/8-inch strips
Peel of 1 lemon, cut into 1 by 1/8-inch strips
3 sugar cubes
6 whole cloves
2-inch cinnamon stick
1 cup cognac
1/2 cup curacao or other orange liqueur
2 cups fresh strong black coffee

Steps:

Light the burner under a brulot bowl or chafing dish and adjust the flame to low. Drop the orange and lemon peel, sugar cubes, cloves, and cinnamon stick into the bowl or pan, pour in the cognac and curacao, and stir to dissolve the sugar. When the mixture is warm, ignite it with a match. Stirring gently, pour the coffee into the bowl in a slow, thin stream; continue to stir until the flame dies out. Ladle into brulot cups or demitasse cups and serve at once.

MICHAEL'S CAFé BRULOT

Michael's Café Brulot image

Categories Coffee Alcoholic Orange Brandy Triple Sec Winter Tailgating Cinnamon Clove Drink

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

1/4 cup Cognac or brandy
1/4 cup orange zest
2 tablespoons sugar
2 tablespoons Grand Marnier
3 whole cloves
2 cinnamon sticks
4 cups strong black coffee
whipped cream for garnish

Steps:

In a small saucepan with high sides combine Cognac, zest, sugar, Grand Marnier, cloves, and cinnamon sticks. Stir over medium heat until sugar dissolves. Using long match, carefully ignite brandy mixture. Gradually pour coffee, extinguishing flames. Divide liquid equally among 4 cups and serve.

CREOLE CAFE BRULOT

Creole Cafe Brulot image

Provided by Food Network

Time 20m

Number Of Ingredients 9

Ingredients

Peel of 2 lemons
Peel of 1 orange
6-inch cinnamon stick, broken in half
10 whole cloves
6 teaspoons sugar
3/4 cup brandy
1/4 cup Mandarine Napolean liqueur
1/4 cup white Curacao
3 cups hot strong coffee made in the Creole manner

Steps:

Cut the lemon and orange peel into long strips, removing as much of the white pith as possible. Place the peels, along with the cinnamon, cloves and sugar, in a brulot bowl or chafing dish over a lighted alcohol burner. Mash the ingredients with the bowl of a ladle. Then slowly add the brandy and liqueurs, stirring until the sugar dissolves. After the liquid has warmed, carefully light it. Slowly add the hot coffee, stirring constantly until the flame goes out. Serve in hot brulot cups or demitasse cups.

NEW ORLEANS CAFE BRULOT

New Orleans Cafe Brulot image

This recipes has been submitted for play in ZWT9 - Cajun/Creole. The recipe is from cookbook: Cajun Cooking by Better Homes and Gardens. Chicory makes dark, rich Louisiana coffee special. In the 1800's, cafe brulot bowls, ladles and cups were traditional wedding presents for New Orleans brides.

Provided by Baby Kato

Categories Beverages

Time 10m

Yield 4 4 oz serving

Number Of Ingredients 7

Ingredients

1 (3 inch) cinnamon sticks, broken
6 whole cloves
4 sugar cubes
1 orange peel, membrane removed (strip - 3x1/4-inch)
1 lemon peel, membrane removed (strip - 3x1/4-inch)
1/2 cup brandy
2 cups hot strong coffee, double-strength

Steps:

In a blazer pan of a chafing dish combine cinnamon, cloves, sugar cubes, orange and lemon peels.
In a small pan heat brandy till nearly boiling. Remove from heat and ignite. Pour over the mixture in blazer pan.
Place the blazer pan over chafing dish burner and spoon the brandy over sugar until the cubes melt. Stir in coffee .
Pour into mugs and enjoy.

CAFE BRULOT

Cafe Brulot image

Brulot means "burnt brandy" in French. Special fireproof brulot bowls were important tableware in fine New Orleans homes during the 1800s. For a dramatic effect, the lights were dimmed before the mixture was flamed and the coffee added to it. I have not made this (as yet) so the time is a guess.

Provided by Annacia

Categories Beverages

Time 18m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

3 inches cinnamon sticks, broken
6 whole cloves
4 sugar cubes (or more to taste)
1 strip orange peel, 3x1/4-inch membrane removed
1 strip lemon peel, 3x1/4-inch membrane removed
1/2 cup brandy
2 cups hot strong coffee

Steps:

In the blazer pan of a chafing dish combine cinnamon, cloves, sugar cubes, orange peel, and lemon peel.
In a small saucepan heat brandy until it almost simmers.
Remove from heat and ignite.
Pour over mixture in blazer pan.
Place blazer pan over chafing dish burner. Spoon brandy over sugar until cubes melt. Stir in coffee. Makes 4 (4-ounce) servings.

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