New Orleans Coffee
Cafe Brûlot
1 orange peel, cut in thin strips
1 lemon peel, cut in thin strips
four 1 inch sticks of cinnamon
24 cubes of sugar
3/4 cup of cognac
1 1/2 quarts of freshly made hot coffee
Combine peels, cinnamon, cloves, and sugar in brûlot bowl* or deep chafing
dish pan. Pour brandy over peels and sugar mixture. Ignite with match and
let burn. Lift the flaming brandy in the brûlot ladle back and forth over
the peels mixture. When flame burns out pour hot coffee slowly into brûlot
bowl or chafing dish. Ladle at once into demitasses. Makes 12 or more
demitasse servings.
* A traditional New Orleans flaming brew consisting of coffee blended with
spices, orange and lemon peel and brandy. Café brûlot is generally made in a
flameproof bowl and ladled into cups. In French, brûlot means "burnt
brandy." Source:
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