Ebonyfire
Ball Stretcher
- Joined
- Jan 6, 2002
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FurryFury said:Cafe Brulot Recipe courtesy Emeril Lagasse, 2001
Show: Emeril Live
Episode: Tracing the Mississippi
Cafe Brulot has long been a favorite New Orleans treat, served as a festive after-dinner digestive at old line New Orleans restaurants, such as Antoine's, Arnaud's and Galatoire's. Emeril's Delmonico Restaurant is among the new generation of New Orleans eateries keeping up the tradition and features Cafe Brulot on its menu.
1 orange peel, cut into 1 by 1/8-inch strips, plus 1 orange, peel cut into 1 long, intact spiral
1 lemon peel, cut into 1 by 1/8-inch strips
4 sugar cubes
6 whole cloves
1 (2-inch) cinnamon stick
1/2 cup orange flavored liqueur
2 cups hot, freshly brewed, strong black coffee
Light the burner under a brulot bowl or chafing dish and adjust the flame to low. Into the bowl place the orange and lemon peels, sugar, cloves, cinnamon stick and orange liqueur. Cook for 1 to 2 minutes, stirring constantly with a long-handled ladle, to dissolve the sugar and warm the ingredients.
When the mixture is warm, stir in the hot coffee, and ignite with a match.
Quickly, while the mixture is still flaming, hold the spiraled orange peel with the prongs of a fork over the bowl, and ladle the flaming coffee mixture down the peel several times into the bowl for a spectacular presentation.
Ladle the Cafe Brulot into brulot or demi-tasse cups, being careful to leave the flavorings (peels, cloves, cinnamon) in the bowl. Serve immediately while hot.
The coffee is prepared in and served from a special decorative bowl positioned over a flame, and the finale consists of the flaming coffee being ladled down a long spiral of orange peel back into the bowl. A Brulot ladle is specially designed with a small strainer at the end so that the bits of peel, cloves and cinnamon do not get served to guests. The finished beverage is served in tall, thin, footed mugs, often decorated with a full-length portrait of the devil, reference to the drink's other name, "Cafe Diabolique" or "Devil's Coffee," perhaps so named for the punch it packs!
This traditional New Orleans drink was apparently first developed during Prohibition at the famous eatery Antoine’s. Customers were able to enjoy alcohol in a Cognac-laced coffee disguised in a pedestal coffee cup especially designed by the chef.
http://www.frenchquarter.com/s_images/cafebrulot.jpg
Some links:
http://www.frenchquarter.com/dining/cafebrulot.php
Christmas gift?
http://www.adlersjewelry.com/Shop.aspx?pid=627&cid=6&scid=36
Incidentally Antione's does this dish surprisingly, much better than Commander's Palace.
Fury
Sounds like a lot of work to me! LOL
Neon
