Cafe Brulot & Beignets

Print Recipe

A stunning mixture of coffee, brandy, orange, and spices makes this drink  a real treat.
Brulot means "burnt brandy" in French. Special fireproof brulot bowls were important tableware in fine New Orleans homes during the 1800s. For a dramatic effect, the lights were dimmed before the mixture was flamed and the coffee added to it.

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

1. In the blazer pan of a chafing dish combine cinnamon, cloves, sugar cubes, orange peel, and lemon peel. 

2. In a small saucepan heat brandy until it almost simmers. Remove from heat and ignite. Pour over mixture in blazer pan. Place blazer pan over chafing dish burner. Spoon brandy over sugar until cubes melt. Stir in coffee. Makes 4 (4-ounce) servings. 



2-3/4 to 3-1/4  cups all-purpose flour
1   package active dry yeast
1/2  teaspoon ground nutmeg (optional)
1  cup milk
1/4  cup sugar
2  tablespoons shortening
1/2  teaspoon salt
1   egg
   Shortening or cooking oil for deep-fat frying
   Powdered sugar

1. In a bowl stir together 1-1/4 cups of the flour, the yeast, and, if desired, nutmeg. In a saucepan heat milk, sugar, the 2 tablespoons shortening, and salt just until warm (120 degrees F to 130 degrees F) and the shortening is almost melted, stirring constantly.
2. Add the heated mixture to the flour mixture. Add egg. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl. Beat for 3 minutes on high speed. Using a wooden spoon, stir in enough of the remaining flour to make a soft dough. Place dough in a greased bowl; turn once to grease the surface. Cover bowl and refrigerate the dough overnight or until well chilled.
3. Turn the dough out onto a lightly floured surface. Cover and let rest for 10 minutes. Roll into an 18x12-inch rectangle. Cut into thirty-six 3x2-inch rectangles. Cover and let rest for 30 minutes (dough will not be doubled). 

4. In a large, deep saucepan or deep-fat fryer heat 2 inches of shortening or cooking oil to 375 degrees F. Fry 2 or 3 of the dough rectangles at a time about 1 minute or until golden, turning once. Drain on paper towels. Sift powdered sugar atop. Makes 36 beignets.

Source:  Better Homes & Gardens

Print Recipe