Emeril's Delmonico/Emeril Lagasse 2005

Cafe Brulot
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6


INGREDIENTS:
1 medium thin-skinned orange 1 medium thin-skinned lemon 10 whole cloves
two 2-inch cinnamon stick, broken in half 3 ounces brandy 1-1/2 ounces Grand Marnier, Triple Sec, or other orange-flavored liqueur
2 cups hot, freshly brewed black coffee



1 Using a small, sharp knife, remove the peel from the orange in a long intact spiral, about 1 inch wide. Remove the peel from the lemon in the same manner, but about 1/2 inch wide. Discard the fruit or reserve for another use.
2 Stud the orange and lemon peels each with 5 cloves at intervals and place in a brulot bowl or chafing dish with the flame on low. Add the cinnamon sticks, brandy, and liqueur and carefully ignite with a match. Hold the orange and lemon spirals with the prongs of a fork over the bowl, and, while the mixture is still flaming, ladle the flaming mixture down the peel 4 times into the bowl. Add the hot coffee and stir well with the ladle.
3 Ladle the hot coffee mixture into 4 or 6 demitasse cups, leaving the peels, cloves, and cinnamon sticks in the bowl. Serve immediately.

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