BRULOT CHARENTAIS - ANGEL'S FLAMES - FRENCH FLAMBé COFFEE
Our local and very dramatic end of meal coffee - La Flamme des Anges - Angel's Flames or Brulot Charentais certainly provides for lively end of dinner conversation! The sumptuous combination of fine quality Cognac, rich brown coffee and dramatic blue flames provides a memorable end to a special evening. Whether you be celebrating Christmas, New Year, Easter or something more personal such as a birthday, anniversary or simply a special dinner, a Brulot Charentais can brighten up the occasion and turn it into something special. History of Brulot Charentais: Brulot Charentais is 3 centuries old! In times gone by, most people used to take a hot drink or infusion, before going to bed. In the Cognac area, many opted for a wine topped off with burning alcohol, which had the effect of producing 'mulled' wine. The flames symbolised 'festivity' either during or after a meal. For special occasions - baptisms, communions, marriages, birthdays, Christmas, Easter and the like, the Charentais wine farmers, would add a slug of neat Cognac, straight from the cask, to the surface. This Cognac, strong in alcohol, was set alight, reducing its strength and producing striking blue flames. Thus Brulot Charentais was born. The sugar in the saucer would soak up any 'stray drops' of Cognac which also combusted, and blended together, formed a liqueur rich in Cognac flavours. The coffee's taste was transformed by combining with the sugar and Cognac. The coffee reaches drinking temperature due to the combustion. The recipe preserves the aroma and flavour of the Cognac, whilst reducing the strength (down to about 2 - 3 percent). Make your 'soirées' more festive with a cup of flaming Brulot Charentais! The recipe ingredients are for one person - please increase the quantities as necessary. Why not end your celebration the Charentais way?
Provided by French Tart
Categories Beverages
Time 4m
Yield 1 Cup Brulot Coffee, 1 serving(s)
Number Of Ingredients 3
Steps:
- You need HEAT RESISTANT earthenware cups, saucers, and a heatproof coaster. You need 4 cls of cognac, but the Zaar recipe editor would not allow me to post that - which is about a 1 jigger measure.
- Place the cup in the saucer (it is preferable to put the saucer on a plate or tray).
- Fill the coffee cup with cold coffee, up to two centimetres below the top of the cup, then slowly pour 1 cl of the Cognac onto the coffee (best to use the back of a tea/coffee spoon, so it floats and can catch light).
- Pour the remaining 3 cls of Cognac into the saucer, then place 2 - 3 sugar cubes in the cognac.
- Light the sugar cubes with a match; the Cognac will slowly ignite, heating the coffee and combining with the sugar to form a Cognac liqueur. (It is important to let the Cognac burn and extinguish naturally; if not, too much alcohol will remain in the mixture, and the special 'alchemy' between the coffee and the Cognac will be lost.).
- When the flame has extinguished, wait for a little while for the handle to cool down, place the cup on the coaster. Empty all or part of the contents of the saucer into the cup (depending on personal taste and sweetness required).
- Your Brulot Charentais is now ready to drink. Salut!
FRENCH COFFEE (CAFFE FRANCAIS)
A great treat from France! For a twist, you add the topping before the coffee. The dollops of freshly whipped sweetened cream will rise through the coffee for a floating cloud effect. Adapted from About.com. Cook time is time to brew coffee.
Provided by Sharon123
Categories Beverages
Time 10m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Beat the cream until it's rich and fluffy, with soft peaks (or use already whipped cream from a can).
- Mix in the powdered sugar, and continue to beat until you have stiff peaks.
- Split whipped cream between 2 mugs.
- Add vanilla to the hot coffee, then pour over cream.
- Serve right away, Don't stir!
Nutrition Facts : Calories 241, Fat 22, SaturatedFat 13.7, Cholesterol 81.5, Sodium 24.6, Carbohydrate 10, Sugar 7.5, Protein 1.4
ICED FRENCH COFFEE
A slushy ice-creamy coffee punch. Even people who don't like coffee love this. Can substitute half and half and skim milk.
Provided by Shari E.
Categories Punch Beverage
Time 30m
Yield 1 Punchbowl, 48 serving(s)
Number Of Ingredients 5
Steps:
- In a VERY large bowl (13" diameter), mix ingredients together. Freeze in plastic containers at least 24 hours. Take out 2-3 hours before serving to thaw. Punch should be slushy. You can defrost in microwave to help speed process.
- NOTE: I mix in a large stainless mixing bowl and only do half the recipe at a time! One-half recipe fills about one punch bowl. This recipe is easy to cut in half, or even quarter. It lasts about a month in freezer, so it is good to make ahead.
Nutrition Facts : Calories 285.8, Fat 17.3, SaturatedFat 10.7, Cholesterol 62.5, Sodium 51.5, Carbohydrate 30.1, Sugar 29.2, Protein 3.5
MINTY FRESH FRENCH APERITIF AND APPETISER CHARENTAIS MELON BOWLS
An appetiser and aperitif all in one sunny melon bowl - I use the local Pineau des Charentes to fill up these charentais melon starters, but white port, fino sherry or any fortified wine would be just as good. Charentais melons are grown mainly in SW France and Spain and have a smooth pale green to creamy yellow skin. The very juicy flesh is deep orange in colour and it is one of the best dessert melons; they are also great in fruit salads, as well as being used as a refreshing starter course - as in this recipe. Preparation time includes the 4 hours to chill prior to serving them. If you cannot get fresh mint sprigs - use any attractive, edible leaves or herbs - maybe even a flower.
Provided by French Tart
Categories Beverages
Time 4h
Yield 4 Melon Halves, 4 serving(s)
Number Of Ingredients 3
Steps:
- To prepare: Halve and remove the pips and fibres. Cut a small piece from the bottom of each melon so they sit upright in a bowl.
- Run a knife carefully around the top edge of the melon, as you would prepare a grapefruit. Then cut the flesh in to segments - going as deep as you can without damaging the outer skin - almost like a sunburst pattern - like rays of the sun! Wiggle the knife around to make them quite deep - the liquor will seep into them whilst they are chilling. Place the melon halves in attractive individual serving bowls.
- Pour in the pineau, sherry or port until the centre of the melon is filled - making sure that it is not too full as it will run over. Place the filled melon halves in the fridge for about 4 hours to chill before serving. Place a mint sprig into each melon half to serve.
- To store - Keep uncut melons at room temperature until fully ripened, then store in the fridge for up to 5 days. Cut melon should always be covered with Clingfilm and used within 3 days.
Nutrition Facts :
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