CAFE BRULOT
Provided by Food Network
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 8
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.
CREOLE CAFE BRULOT
Provided by Food Network
Time 20m
Number Of Ingredients 9
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.
CAFE BRULOT
Steps:
- In a pan, warm the Cognac.
- In a tall pedestal mug, mix the Cognac and the sugar. Ignite with a match, and let burn for 10 seconds. Add coffee and top with cream. Affix clove to orange or lemon zest by pushing it through the skin. Add lemon and orange zests, cinnamon stick and candied orange peel.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 21 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 13 grams, Sodium 25 milligrams, Sugar 2 grams, TransFat 0 grams
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
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.
CHEF JOHN'S BOSTON CREAM PIE
This is my quick and easy version of Boston's Parker House Hotel's famous cake.
Provided by Chef John
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 5h10m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spray 2 (8-inch) cake pans with cooking spray.
- Stir yellow cake mix, 3 eggs, water, and vegetable oil in a bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally.
- Divide cake batter between the two prepared cake pans.
- Bake in the preheated oven until cakes have risen and are lightly golden brown, 33 to 38 minutes. Check for doneness after 25 minutes. A toothpick inserted into the center of the cakes should come out clean. Allow cakes to cool for about 10 minutes before removing from the pans. Cool cakes completely, about 40 minutes.
- Whisk 3 eggs, cornstarch, and sugar in a large bowl until well mixed and lemon colored, 2 to 3 minutes. Set aside.
- Heat 1 cup heavy whipping cream, whole milk, and 1/2 tablespoon butter in a large saucepan over medium heat until it just begins to boil.
- Reduce heat to low; pour egg mixture into cream mixture and whisk until thick, about 1 minute.
- Pour egg and cream mixture through a fine mesh strainer into a large bowl; discard any chunks.
- Whisk vanilla and salt into the egg and cream mixture until combined. Cover with a layer of plastic wrap pressed against the surface. Chill in refrigerator to form a pastry cream texture, 3 to 4 hours.
- Place chocolate in a large bowl. Heat 1 teaspoon butter and 1/2 cup heavy whipping cream in a saucepan over medium heat until butter is melted. Pour cream mixture over chocolate and whisk until smooth. Set aside until cooled, but still pourable, about 20 minutes.
- Place one cake layer on a plate, flat side up. Spread pastry cream to within 1-inch of the edge of cake. Place second cake layer on top, rounded side up. Press gently to push pastry cream to the edge. Pour chocolate mixture over top of the cake and spread so it drips over the edge.
Nutrition Facts : Calories 694.7 calories, Carbohydrate 72.4 g, Cholesterol 198.7 mg, Fat 41 g, Fiber 1.8 g, Protein 10.3 g, SaturatedFat 16.5 g, Sodium 514.2 mg, Sugar 45.5 g
CAFE BRULOT RECIPE - (4/5)
Provided by Chez_Alexander
Number Of Ingredients 8
Steps:
- Remove zest from orange in a single spiral with a sharp vegetable peeler or paring knife. Stud orange zest with cloves. Add to a wide heavy medium saucepan with brandy, liqueur, lemon zest, cinnamon, and sugar. Warm through over medium heat, stirring. Tilt pan over gas burner (or use a long match) to ignite carefully (flames will shoot up). While flames subside, slowly pour in hot coffee. Ladle into small cups (preferably demitasse).
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