"Coffee, according the the women in Denmark,
is to the body
what the word of the Lord is to the soul."
~ Isak Dinesen (1934)
Mind Caviar, Vol. 2 Fall-Winter Issue, 2001
by Jamie Joy Gatto
There is simply nothing more dramatic and satisfying after a rich Creole meal than having a warm cup of Cafe Brulot prepared tableside then served in Great Grandma's demitasse cups. Even if you're not a native Louisianian, and even if you don't own a proper tea cup, much less a demitasse set, you owe it to yourself to grab a mug (fancy or as plain as you please) and try this warm, potent and spice-flavored coffee-alcohol beverage. If you are a teetotaler, you may try this recipe sans the liqueurs.
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Service for eight, preferably in demitasse
ounces brandy or fine cognac
easiest way to remove orange and lemon peel is with a sharp potato peeler.
Be careful not to get the bitter, white pith, but only the peel. Julienne
the pieces of peel with a sharp knife.
1. You may prepare this drink tableside before your dinner guests with sterno and a copper pot. Heat all your ingredients except the coffee and cinnamon in a copper pot, or heat in a porcelain pot on the stove. Add the sugar, orange and lemon peels, whole cloves and butter, adding the liquor last.
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