Cafe A La Russe Recipes

MEXICAN CHOCOLATE COFFEE

Steps:

• You'll use a coffee machine for this.
• Put all of the ingredients in the order listed.
• So nutmeg and cinnamon go in first, cocoa above that and coffee last.
• Add the water into the coffee machine and brew as you would for plain coffee.
• If you like coffee strong, use 4 cups water, medium strength: 6 cups, and weak: 8 cups.
• If the flavor seems strong, skip the nutmeg.
• The nutritional ananlysis will probably be off because everything is diluted.
• Enjoy!

CAFé A LA RUSSE (CHOCOLATE COFFEE)

Steps:

• Place the chocolate, sugar, salt, and water in the top of a double boiler, and melt the chocolate.
• Cook, stirring for 5 minutes, then add the cream.
• Reheat, but do not let come to a boil.
• Add the vanilla and the coffee.
• Pour into cups and garnish with nutmeg if desired.

NOODLES A LA RUSSE

Steps:

• Preheat oven to 350 degrees.
• Brown ground beef with onion powder and garlic in skillet; drain fat and season with salt and pepper.
• Mix together melted butter, sour cream and Parmesan cheese.
• Add meat and sour cream mixture to noodles.
• Pour into a 2 quart baking dish and sprinkle the bread crumbs over the mixture.
• Bake, uncovered, for 30-35 minutes or until lightly browned.

CHARLOTTE RUSSE

Steps:

• In a chilled bowl, whip the cream until slightly thickened, about 2 minutes. Add the sugar and vanilla. Whip to soft, fluffy peaks, about 2 minutes.
• FOR THE CAKE: Set a rack in the middle of the oven and preheat to 350 degrees. Line a 12-slot muffin tin with large paper or foil cupcakes liners.
• Into a large mixing bowl, sift the flour, baking powder, 1/4 teaspoon of the salt, and 1/2 cup of the sugar together--three times. Form a well in the center and add the oil, egg yolks, sherry, and apple juice concentrate. On low speed, mix together, just until blended.
• In a clean, dry mixing bowl, whisk the egg whites with the pinches of salt and cream of tartar until creamy, foamy, and barely able to hold peaks, about 2 minutes. While sprinkling in the remaining 1/2 cup of sugar, whisk until the egg whites have the consistency of shaving cream.
• Fold 1/3 of the egg whites into the yolk mixture. Fold in the remainder of the whites. Fill the cups of the muffin tin no more than 2/3 full with the batter. Bake for 16 minutes, or until the center springs back when lightly pressed and a cake tester comes out clean. Cool the cupcakes on a rack.
• Cut 12 (2 1/4-inch) circles and 12 (2 by 8 1/2-inch) bands out of glossy card stock. Wrap the bands around the circles to form cups and secure with tape or decorative ribbon. Do not tape any part of the circle. It must remain free to move.
• FOR THE FILLING: Mix the preserves and apple juice until smooth. Split the cakes into 2 layers. Spread 1 teaspoon of the preserves in between layers. Place the cakes in the paper holders so that the cake top is even with the paper rim.
• Fill a pastry bag, fitted with a star tip, with whipped cream. Pipe it to rise 1-inch above the paper rims. Top each with a strawberry.

CAFé MOCHA MINT OR CAFé MANDARIN MOCHA

Steps:

• Pour the coffee into a cup; stir in the chocolate syrup and the extract.
• Steam milk until hot and frothy, then add to the coffee, leaving a layer of foam on top.
• Sprinkle chocolate on top, if desired.

EGGS A LA RUSSE

Steps:

• Arrange egg halves on a serving plate, cut side down.
• Combine remaining ingredients and spoon over eggs.

CAFé BRULé (COFFEE)

Steps:

• Prepare espresso with premium-grade arabica beans in a long espresso cup. Hold a large spoon containing 1 lump of sugar and 1 tbsp of brandy over each cup and light the brandy. Pour into the coffee when the flames begin to die down and serve with creme brulee.

PENNE A LA RUSSE

Steps:

• Bring a pot of salted water to a boil and cook penne for 20 minutes or until done to your taste.
• Melt butter in a medium saucepan adding crushed peppers.
• Cook for 1-2 minutes over medium heat.
• Add vodka and simmer for 1-2 minutes.
• Add tomato sauce and mix thoroughly.
• Add cream slowly being careful not to curdle it.
• Bring sauce to a simmer slowly.
• Drain pasta and add sauce mixing thoroughly.
• Add Parmesan cheese and mix well.
• Serve immediately.