Seasons by the Sea: Recipes 03:06:14

Coffee Talk

Cafe Brulot
    Cafe Brulot is a fragrant, after-dinner drink from New Orleans. It is often served in restaurants, with a great show of flaming brandy drizzled down a curl of orange peel into your demitasse cup. I’m not giving you that recipe. Keep it simple. This is also delicious served cold.

    Makes eight servings.
Zest from 1 orange
12 whole cloves
1/3 cup brandy
1/3 cup Cointreau
3 2-inch strips of lemon peel
2 Tbsp. sugar
3 cups hot, strong coffee, preferably with chicory


    Stud the orange or lemon peel with the whole cloves. Combine all ingredients in a saucepan and bring just to a boil. Simmer a minute or two, then serve.

Costa Rican Coffee Glaze
    This recipe is based on one from Douglas Rodriguez’s “Latin Flavors on the Grill.” I have changed it considerably and simplified it. I would also suggest adding a bit more sweetness and rum as my friend Kathleen did before she marinated a pork tenderloin in the glaze and tossed it on the grill. You will have extra sauce to freeze. This would probably also be great with grilled chicken.

    Makes three cups.
3 Tbsp. oil
1 cup diced white onion
2 Tbsp. grated fresh ginger
2 serrano chiles with seeds, diced (I used jalapenos)
4 cloves garlic, chopped
3 Tbsp. molasses
1 cup dark rum
2 Tbsp. ground coffee
1 Tbsp. cocoa powder
1 Tbsp. cinnamon
1/2 tsp.. vanilla extract
8 cups brewed coffee
3 Tbsp. butter, softened
Salt to taste


    In medium saucepan heat the oil over medium-high heat. Saute onion until caramelized, about 10 minutes. Add ginger, chilies, and garlic. Cook a few minutes more, then add molasses.

    Remove from heat and add the rum, being careful that it does not flare up. Stir and cook about two minutes. Add ground coffee, cocoa, cinnamon, vanilla, and two cups of brewed coffee. Reduce liquid by half, then add rest of coffee and continue to cook until reduced to three cups. This will take a while and will make your house very fragrant. Remove from heat and cool.

    Puree in a blender with the softened butter, adding salt to taste. Use at once, store in refrigerator for up to two weeks, or freeze.

Kahlua and Coconut Ice Cream
    This is a wonderful, quick dessert I learned from my friend Michel Plitt Wirth years ago. It is rich and naughty and guests always love it!

For each serving:
1 scoop high quality vanilla ice cream
2 Tbsp. toasted coconut
2 Tbsp. Kahlua or Tia Maria liqueur


    Place scoop of ice cream in pretty dish or bowl. Drizzle with Kahlua. Top with toasted coconut. Go nuts.