Yield 6 Servings Number Of Ingredients 9 Steps:
Beat cream with 2 tablespoons Grand Marnier to stiff peaks in medium bowl. Cover and refrigerate up to 3 hours. Combine sugar, citrus peels, cinnamon, cloves and remaining 1/2 cup Grand Marnier in heavy large skillet. Stir over medium-low heat until mixture begins to simmer. Simmer 3 minutes. Remove from heat and let stand 30 minutes. Return sugar mixture to simmer over medium heat. Pour mixture into large decorative heat-proof bowl. Pour brandy into heavy large saucepan. Set over medium heat; warm to lukewarm. Ignite with long match. Pour flaming brandy over sugar mixture in bowl. Gradually pour coffee down side of bowl (flames will subside). Bring to table. Ladle coffee into mugs, leaving peel and spices in bowl. Serve with whipped cream.
Time 20m Number Of Ingredients 9 Steps:
Cut the lemon and orange peel into long strips, removing as much of the white pith as possible. Place the peels, along with the cinnamon, cloves and sugar, in a brulot bowl or chafing dish over a lighted alcohol burner. Mash the ingredients with the bowl of a ladle. Then slowly add the brandy and liqueurs, stirring until the sugar dissolves. After the liquid has warmed, carefully light it. Slowly add the hot coffee, stirring constantly until the flame goes out. Serve in hot brulot cups or demitasse cups.
Yield 1 serving Number Of Ingredients 9 Steps:
In a pan, warm the Cognac. In a tall pedestal mug, mix the Cognac and the sugar. Ignite with a match, and let burn for 10 seconds. Add coffee and top with cream. Affix clove to orange or lemon zest by pushing it through the skin. Add lemon and orange zests, cinnamon stick and candied orange peel.
Time 18m Yield 4 serving(s) Number Of Ingredients 7 Steps:
In the blazer pan of a chafing dish combine cinnamon, cloves, sugar cubes, orange peel, and lemon peel. 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.
Number Of Ingredients 8 Steps:
Remove zest from orange in a single spiral with a sharp vegetable peeler or paring knife. Stud orange zest with cloves. Add to a wide heavy medium saucepan with brandy, liqueur, lemon zest, cinnamon, and sugar. Warm through over medium heat, stirring. Tilt pan over gas burner (or use a long match) to ignite carefully (flames will shoot up). While flames subside, slowly pour in hot coffee. Ladle into small cups (preferably demitasse).
Time 20m Yield 10 serving(s) Number Of Ingredients 11 Steps:
Using a grinder or mortar and pestle, grind together orange and lemon zests, spices, pecans, and sugar until finely powdered. Transfer ground nut/spice mixture to brulot bowl or chafing dish or large saucepan. Place dish directly over heat source with the flame on low; add Cognac and liqueur. Just as liquid starts to simmer, half fill a metal ladle with the liquid and ignite (I use a long grill lighter to do this and keep a lid for the pan handy: it can be a bit intimidating once the whole thing is ignited; if the flames get to high for you to handle, you can just put the lid on the pan and the flame will go out and you can try again). Return flaming liquid to dish to ignite the rest, and stir until sugar dissolves. As flame begins to subside, slowly stir in coffee. Ladle coffee into brulot cups or coffee cups, and serve hot. Can also be served cold for a fancy iced coffee cocktail (coffee ice-cubes work the best, so the drink isn’t diluted as the ice melts); shake in a cocktail shaker with ice and serve in champagne glasses.
