Café Brûlot is a nice, warming after-dinner coffee drink this time of year.
It comes from the French Quarter of New Orleans.
It's flambéed, too- but at home you're not required to perform the tableside dinner theater that you'd find in a restaurant!
The original recipe comes from Gourmet, October 2008. My contribution? Brown sugar instead of white.
3, 2 inch strips of lemon zest
2, 3 inch cinnamon sticks
12 whole cloves
1/3 c Cointreau
1/3 c brandy
1 T packed brown sugar
3 c hot, strong black coffee
Peel the orange zest from the orange in one continuous spiral. Stud the peel with the cloves. Add the orange zest and cloves, lemon zest, cinnamon, Cointreau, brandy, and sugar to a medium saucepan. Cook over meduim heat until the sugar is melted and the mixture is hot. Turn off the heat. With a long match or a long lighter, set the mixture alight. Once the flames have died down a bit, add the hot coffee (this will extinguish the flames). Swirl the pan to mix the coffee in and ladle into demitasse cups or small coffee cups.
Hello, my name is Natalie.
I'm an omnivore with some vegetarian tendencies.
I love to pore over cookbooks, browse good food photography, and voraciously read food literature.
Food is an art.
I'm interested in the history and origins of foods, and I find food science fascinating.
Travel and exploration are a couple of my loves- I've been to Mexico (but never the beach), Guatemala, England, France, Austria, Germany, Italy, Sicily, Malta, Gabon, and Australia- several places multiple times. I'd go anywhere though!
I cook a little for work and a lot for pleasure.
Favorite cuisines include French, Italian, and California.
Though I have two other jobs in addition, in real life my education is as an occupational therapist (mostly with experience in orthopedics), and I think about working in private practice OT one of these days with children who have a variety of disabilities while using cooking as therapy for things such as tactile defensiveness and fine motor control.
I don't have formal culinary training. Anything I know is from trial-and-error, reading, experience, and what others have shared with me.