Creolecoffeealcoholic Recipes

Steps:

• Coat the rim of a 8oz glass mug with sugar (wet edges with sweetened lime juice or water and then dip into container of sugar).
• Add the 151 rum and light on fire with match or long tipped candle lighter. gently swirl lit rum around the glass to caramelize the sugar on the rim. Add dash of cinnamon to firey rum to toast.
• Immediately add coconut rum, chocolate liquor and chicory coffee.
• Garnish with whipped cream and top with dash of coco powder.
• Serve immediately.

Steps:

• In a saucepan, with a lid, over medium heat, add the oil. When the oil is hot, add the onions, celery, and green peppers. Season with salt and pepper. Saute the vegetables for 2 to 3 minutes or until the vegetables start to wilt. Stir in the garlic, tomatoes, and herbs. Continue to saute for 1 minute. Season the vegetables with salt, pepper and cayenne. Stir in the Worcestershire sauce and stock. Bring the liquid to a boil and reduce to a simmer. Cook for 12 minutes, covered, stirring occasionally. Stir in the green onions and stir in the butter. Serve warm.

Steps:

• 1. To prepare salad, alternate tomato and onion slices on a platter. Sprinkle with salt. Top with mint and chives.
• To prepare vinaigrette, combine oil, vinegar, mustard, and garlic in a jar. Cover tightly, shake vigorously.
• Drizzle vinaigrette over sald and serve at room temperature.

Steps:

• Saute onion, bell pepper and sausage in oil in a large skillet.
• Add remaining ingredients.
• Bring to a boil, stirring well.
• Cover and simmer until liquid is absorbed, and rice is tneder, about 10-12 minutes. (The amount of water needs to be adjusted to suit the brand of rice you are using.).
• Remove from heat, and let rest 5 minutes before serving.

Steps:

• Pour rum, Tabasco, and lemon juice into pre-chilled Old fashioned glass containing ice cubes.
• Stir well and add consomme or bouillon.
• Sprinkle with salt and pepper and stir again.

Steps:

• Mix all ingredients thoroughly.
• Be sure you store this in an airtight container.

Steps:

• In a large heavy-bottomed saucepot over medium heat with a kitchen thermometer attached to the rim, warm the milk and buttermilk to 85°F. Add one-quarter of the rennet tablet and transfer the mixture to a plastic container or bowl. Cover with plastic wrap and then poke a few holes in the plastic to allow the steam to escape. Let stand at room temperature in a cool spot in your house for 48 hours.
• Use a slotted spoon to transfer the solids to a double layer of cheesecloth set over a bowl and discard the liquid. Wrap the solids in the cheesecloth and hang it over the bowl (to catch the whey) in the refrigerator for 24 hours.
• Discard the whey. Pack the cheese into an airtight plastic container and store in the refrigerator for up to 1 week.

Steps:

• Combine coffee-chicory blend, milks, and liqueur, and stir to combine well. Refrigerate until well chilled, at least 1 1/2 hours. Serve over ice, garnished with orange twists.