Cafe Brulot Café Brûlot Diabolique Recipes

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CAFE BRULOT (CAFé BRûLOT DIABOLIQUE)



Cafe Brulot (Café Brûlot Diabolique) image

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

8 cups dark-roast coffee and chicory blend (freshly brewed)
2 tablespoons dried orange peel or 2 tablespoons oranges, zest of, finely grated
1 teaspoon dried lemon peel or 1 teaspoon lemon, zest of, finely grated
4 (3 inch) cinnamon sticks, broken into small pieces
1 teaspoon whole coriander seeds or 2 allspice berries
1 large bay leaf
1/8 teaspoon whole cloves (about 6 whole cloves)
1/2 cup pecan halves
2 tablespoons brown sugar
3/8-1/2 cup cognac or 3/8-1/2 cup other brandy
1/2 cup Grand Marnier or 1/2 cup triple sec

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

CREOLE CAFE BRULOT



Creole Cafe Brulot image

Provided by Food Network

Time 20m

Number Of Ingredients 9

Peel of 2 lemons
Peel of 1 orange
6-inch cinnamon stick, broken in half
10 whole cloves
6 teaspoons sugar
3/4 cup brandy
1/4 cup Mandarine Napolean liqueur
1/4 cup white Curacao
3 cups hot strong coffee made in the Creole manner

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.

MICHAEL'S CAFé BRULOT



Michael's Café Brulot image

Categories     Coffee     Alcoholic     Orange     Brandy     Triple Sec     Winter     Tailgating     Cinnamon     Clove     Drink

Yield Makes 4 servings

Number Of Ingredients 8

1/4 cup Cognac or brandy
1/4 cup orange zest
2 tablespoons sugar
2 tablespoons Grand Marnier
3 whole cloves
2 cinnamon sticks
4 cups strong black coffee
whipped cream for garnish

Steps:

  • In a small saucepan with high sides combine Cognac, zest, sugar, Grand Marnier, cloves, and cinnamon sticks. Stir over medium heat until sugar dissolves. Using long match, carefully ignite brandy mixture. Gradually pour coffee, extinguishing flames. Divide liquid equally among 4 cups and serve.

CAFE BRULOT



Cafe Brulot image

Provided by Food Network

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

Peel of 1 orange, cut into 1 by 1/8-inch strips
Peel of 1 lemon, cut into 1 by 1/8-inch strips
3 sugar cubes
6 whole cloves
2-inch cinnamon stick
1 cup cognac
1/2 cup curacao or other orange liqueur
2 cups fresh strong black coffee

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.

NEW ORLEANS CAFE BRULOT



New Orleans Cafe Brulot image

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

1 (3 inch) cinnamon sticks, broken
6 whole cloves
4 sugar cubes
1 orange peel, membrane removed (strip - 3x1/4-inch)
1 lemon peel, membrane removed (strip - 3x1/4-inch)
1/2 cup brandy
2 cups hot strong coffee, double-strength

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.

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