CREOLE COFFEE (ALCOHOLIC)
This is my own creation. I had a couple bags of Community Coffee and decided to create a drink. I was inspired by the Spanish coffee, and wanted to go with a rum base due to the fact that "Creole" style in general is very prevalent in the caribbean. And seeing that New Orleans is very Creole in of itself and has many wide influences from the Caribbean, I figured this recipe would come close authentic wise. Plus is DELICIOUS!
Provided by graniteangel
Categories Creole
Time 5m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Coat the rim of a 8oz glass mug with sugar (wet edges with sweetened lime juice or water and then dip into container of sugar).
- Add the 151 rum and light on fire with match or long tipped candle lighter. gently swirl lit rum around the glass to caramelize the sugar on the rim. Add dash of cinnamon to firey rum to toast.
- Immediately add coconut rum, chocolate liquor and chicory coffee.
- Garnish with whipped cream and top with dash of coco powder.
- Serve immediately.
Nutrition Facts : Calories 340.8, Sodium 2.7, Carbohydrate 0.6, Fiber 0.1, Protein 0.1
GOOD NEW ORLEANS CREOLE GUMBO
I am going to give you my gumbo recipe. I learned to cook from my mother and grandmother who were born and raised in New Orleans and really knew how to cook. Most of the time, you could not get them to write down their recipes because they used a 'pinch' of this and 'just enough of that' and 'two fingers of water,' and so on. This recipe is a combination of both of their recipes which I have added to over the years. Serve over hot cooked rice. The gumbo can be frozen or refrigerated and many people like it better the next day. Bon appetit!
Provided by Mddoccook
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 3h40m
Yield 20
Number Of Ingredients 24
Steps:
- Make a roux by whisking the flour and 3/4 cup bacon drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking.
- Place the celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped. Stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.
- Bring the water and beef bouillon cubes to a boil in a large Dutch oven or soup pot. Stir until the bouillon cubes dissolve, and whisk the roux mixture into the boiling water. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer the soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark.
- Meanwhile, melt 2 tablespoons of bacon drippings in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra with slotted spoon, and stir into the simmering gumbo. Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Just before serving, stir in 2 more teaspoons of file gumbo powder.
Nutrition Facts : Calories 283.1 calories, Carbohydrate 12.1 g, Cholesterol 142.6 mg, Fat 16.6 g, Fiber 1.8 g, Protein 20.9 g, SaturatedFat 5.9 g, Sodium 853.1 mg, Sugar 2.8 g
KAHLUA AND RUM COFFEE
Make and share this Kahlua and Rum Coffee recipe from Food.com.
Provided by littlemafia
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Moisten the top edge of a coffee cup with a little rum.
- Place a little sugar on a dish, and dip the cup into the sugar to coat rim. Add the rum and the Kahlua, and mix together.
- Add the hot coffee, and stir quickly to mix.
- Top with whipped cream.
- The whipped cream prevents the alcohol from escaping.
Nutrition Facts : Calories 152.2, Fat 0.1, Sodium 2.6, Carbohydrate 9.2, Sugar 9.2
CREOLE COFFEE PUNCH
Chicory was used in New Orleans during the Civil War to stretch limited coffee supplies. Over the years, blending the slightly bitter root with coffee beans became a local tradition.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h40m
Yield Makes 5 3/4 cups
Number Of Ingredients 6
Steps:
- Combine coffee-chicory blend, milks, and liqueur, and stir to combine well. Refrigerate until well chilled, at least 1 1/2 hours. Serve over ice, garnished with orange twists.
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