[Solon's Coffee Recipes]

Arnaud's Café Brülot || Viennnese Coffee || Irish Coffee || Mexican Coffee || Coffee Royale
Coffee Grog || Belgian Coffee || Flaming Brandied Coffee || Orange Coffee

[x] Arnaud's Café Brülot

1 orange
16 cloves
Rind of one lemon, grated
4 small cinnamon sticks
4 tablespoons French brandy
4 tablespoons Grand Marnier
4 cups freshly brewed, strong coffee, preferable dark roast with chicory
Additional colves (optional)

To prepare café brülot for four in the style of Arnaud's in the French Quarter of New Orleans, peel the orange so the rind is a one-piece spiral and stud the rind with cloves if desired. Reserve the fruit of the orange for another use.

Combine the 16 colves, lemon rind and cinnamon sticks in a flameproof bowl or chafing dish and warm it over a small flame. Then warm a ladle and pour the brandy and Grand Marnier into the ladle.

Attach one end of the orange peel spiral to a long-handled fork. With the lights turned low for effect, ignite the liquid in the ladle and, holding the orange peel over the bowl, pour the flaming liquid down the spiraling orange peel into the bowl. Add 4 cups of freshly brewed coffee to the bowl and stir. Strain the mixture into 4 coffee cups.

Check taste preferences before serving. If a sweeter taste is desired, add a bit of sugar and more Grand Marnier.

Serves 4.

Recipe List

[x] Viennnese Coffee

1/2 teaspoon cinnamon
3 cups hot coffee, French roast
Sweetened whipped cream (for garnish)

Place 1/8 teaspoon cinnamon in each of four dinner cups and fill with coffee. Stir. Top with sweetened whipped cream and serve.

Serves 4.

Recipe List

[x] Irish Coffee

8 teaspoons sugar
2 1/4 cups hot coffee, preferably a blend of Mocha and Java
4 tablespoons Irish whiskey
Sweetened whipped cream (for garnish)

Place 2 teaspoons of sugar into each of four cups and fill three-quarters full with coffee. Add 1 tablespoon of Irish whiskey to each cup and top with sweetened whipped cream.

Serves 4.

Recipe List

[x] Mexican Coffee

1 cup light cream
1/2 cup Kahlua liqueur
2 1/4 cups hot coffee
Sweetened whipped cream (for garnish)
Cinnamon (for garnish)

Place 1/4 cup of light cream and 2 tablespoons of Kahlua into each of four cups, then fill with coffee. Top with sweetened whipped cream and sprinkle with cinnamon.

Serves 4.

Recipe List

[x] Coffee Royale

1 cup whipping cream
2 tablespoons sugar
1/2 teaspoon cinnamon
1/5 teaspoon finely grated orange peel
5 cups strong coffee
1 1/4 cups apricot brandy

In a mixing bowl, combine the whipping cream, sugar, cinnamon and orange peel and whip the mixture until soft peaks form. Chill the whipped cream for several hours until cold.

Combine the coffee and apricot brandy in a saucepan. Heat through but do not boil. Serve in heatproof glasses or coffeecups. Top each cup with whipped cream mixture.

Serves 8.

Recipe List

[x] Coffee Grog

1/3 cup packed brown sugar
1 tablespoon butter
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon allspice
4 1/2 cups strong hot coffee
3/4 cup rum
3/4 cup light cream
6 orange or lemon peel twists (for garnish)

Cream the sugar and butter together in a mixing bowl. Next, blend in the cinnamon, nutmeg, cloves and allspice until completely mixed. Add the coffee, rum and cream and blend well. Garnish each serving with and orange or lemon twist. Serve immediately.

Serves 6.

Recipe List

[x] Belgian Coffee

1 egg white
1/4 teaspoon vanilla cream
1/2 cup whipping cream
4 cups hot coffee
Chocolate curls (for garnish)
Sugar (optional)

Beat the egg white until stiff peaks form. In a separate bowl, add the vanilla to the whipping cream and beat until it forms peaks. For the egg white into the cream.

Fill four heatproof glasses one-third full with whipped cream mixture, then top them off with the hot coffee. The whipped mixture will float to the top. Garnish with chocolate curls and serve at once, with sugar if desired.

Serves 4.

Recipe List

[x] Flaming Brandied Coffee

4 teaspoons sugar
2 1/4 cups hot coffee
4 tablespoons brandy

Place 1 teaspoon of sugar in each demitasse cup and fill it three-quarters full with hot coffee. Carefully float 1 tablespoon brandy on top of each cup. Ignite the brandy in each cup, then stir and serve.

Serves 4.

Recipe List

[x] Orange Coffee

1/2 cup curaçao liqueur
2 1/4 cups hot coffee
0 orange peel twists (for garnish)

Place 1 tablespoon of curaçao into each of eight demitasse cups and fill with coffee. Serve with twist of orange peel.

Serves 4.

Recipe List

Just a piece of Project Solon

Created by: Todd P. Allaria
email: allaria@tds.com
Copyright © Todd P. Allaria

A special thanks to Sally Martin for keeping a bit of Project Solon alive.


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