CAFE BRULOT
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
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.
NEW ORLEANS CAFE BRULOT
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
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 (CAFé BRûLOT DIABOLIQUE)
A Creole flambéed dessert coffee that is still served in grand style at some of New Orleans finest restaurants. This is a very special after-dinner drink, spectacular for entertaining. Can be prepared at the table with lots of fanfare to impress the guests. There are special brulot bowls made to prepare this drink, but a round, chafing dish works well. If you don't care about fancy presentation, you can just use a saucepan over low heat on the stovetop instead.
Provided by littleturtle
Categories Beverages
Time 20m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Using a grinder or mortar and pestle, grind together orange and lemon zests, spices, pecans, and sugar until finely powdered.
- Transfer ground nut/spice mixture to brulot bowl or chafing dish or large saucepan.
- Place dish directly over heat source with the flame on low; add Cognac and liqueur.
- Just as liquid starts to simmer, half fill a metal ladle with the liquid and ignite (I use a long grill lighter to do this and keep a lid for the pan handy: it can be a bit intimidating once the whole thing is ignited; if the flames get to high for you to handle, you can just put the lid on the pan and the flame will go out and you can try again).
- Return flaming liquid to dish to ignite the rest, and stir until sugar dissolves.
- As flame begins to subside, slowly stir in coffee.
- Ladle coffee into brulot cups or coffee cups, and serve hot.
- Can also be served cold for a fancy iced coffee cocktail (coffee ice-cubes work the best, so the drink isn't diluted as the ice melts); shake in a cocktail shaker with ice and serve in champagne glasses.
Nutrition Facts : Calories 48.4, Fat 3.6, SaturatedFat 0.3, Sodium 5, Carbohydrate 3.8, Fiber 0.7, Sugar 2.9, Protein 0.7
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