NEW ORLEANS STYLE CAFE AU LAIT
"Real, New Orleans-style coffee must be dark roast, brewed strong, and must include chicory. In fact, most of the coffee drunk in the Crescent City is a coffee-and-chicory blend". Some well-known local coffee-and-chicory brands are French Market (my personal favorite), Community Coffee, Cafe du Monde or Union. Brew your coffee in a drip coffeemaker only, and serve with half coffee and half scalded (NOT steamed!) milk. From www.gumbopages.com and posted for ZWT5.
Provided by kitty.rock
Categories Beverages
Time 10m
Yield 12 cups, 12 serving(s)
Number Of Ingredients 4
Steps:
- Bring the water almost to a boil, to a temperature of 204-208 degrees F.
- Using a drip-style coffeemaker with filter, pour a small amount of the water over the coffee grounds to dampen them, then wait 30 seconds.
- Pour more water over the grounds until the upper pot container is full.
- Allow to drain, then repeat until all the water is used.
- Scald, do NOT boil, the milk. This means to heat it until JUST below the boiling point.
- Pour coffee into warmed large mugs, then add the milk.
- Add sweetener if desired and serve.
Nutrition Facts : Calories 78.2, Fat 4.5, SaturatedFat 2.8, Cholesterol 17.1, Sodium 62.2, Carbohydrate 5.7, Protein 4
CAFE AU LAIT' CHEESECAKE
From a restaurant in New Orleans. I don't particularly like the taste of coffee, but this cheesecake is extraordinary. It is rather involved, but the final outcome is well worth it. This is NOT a baked cheesecake and cook time equals chilling time.
Provided by Sherrybeth
Categories Cheesecake
Time 6m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- CRUST:.
- In a medium-sized bowl, combine the butter cookie crumbs, sugar and butter.
- Blend well with pastry blender.
- Press the mixture into the bottom and sides of a well-buttered 10-inch springform pan. Chill in the freezer or fridge for about 30 minutes.
- Soften the gelatin in the 1/2 cup cold water.
- In a small saucepan, combine the egg yolks and sugar and gradually stir in the whipping cream.
- Cook the mixture over medium heat, stirring until thickened enough to coat a metal spoon.
- Remove from the heat and stir in the softened gelatin.
- In a small bowl, beat the cream cheese until very smooth and creamy, then add the vanilla and continue to beat until very smooth and creamy.
- Add the gelatin mixture to the cheese mixture and beat until smooth.
- Chill in the refrigerator for 30 minutes or until the mixture is set.
- In separate small mixing bowls, whip the heavy cream and beat the egg whites until stiff, then fold both into the cream cheese mixture.
- In a small saucepan, heat the instant coffee dissolved in water, and the coffee liqueur, stirring until smooth.
- Add the coffee mixture to the cheese mixture and beat until very smooth and creamy.
- Pour into the chilled springform pan and refrigerate for 3 hours, or until cake is set and firm.
- Carefully remove the sides of the springform pan, transfer cake to a serving dish, and serve.
Nutrition Facts : Calories 516.2, Fat 45.4, SaturatedFat 28, Cholesterol 205.5, Sodium 290, Carbohydrate 18.8, Sugar 15.7, Protein 9.8
BEIGNETS
A traditional New Orleans-style recipe for their famous beignets! Grab a cafe au lait and you're set!
Provided by ginampls
Categories Bread Yeast Bread Recipes
Time 3h
Yield 10
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk, and blend well. Mix in 4 cups of the flour and beat until smooth. Add the shortening, and then the remaining 3 cups of flour. Cover and chill for up to 24 hours.
- Roll out dough 1/8 inch thick. Cut into 2 1/2 inch squares. Fry in 360 degree F (180 degrees C) hot oil. If beignets do not pop up, oil is not hot enough. Drain onto paper towels.
- Shake confectioners' sugar on hot beignets. Serve warm.
Nutrition Facts : Calories 542.7 calories, Carbohydrate 82.7 g, Cholesterol 44.5 mg, Fat 17.7 g, Fiber 2.6 g, Protein 12.4 g, SaturatedFat 4 g, Sodium 276.6 mg, Sugar 15.8 g
NEW ORLEANS CAFé AU LAIT
The secret to this coffee is the earthy taste of chicory. A dark roast works best and if you mix the chicory in yourself you can vary the proportions to suit your tastes (20-40% chicory for most people). I recommend 25% chicory. The proportion of milk to coffee can also be varied to suit your taste. If you can't find chicory or coffee premixed with chicory in your area, both are available online at orleanscoffee.com/ and premixed is also available at cafedumonde.com/ or neworleanscoffeeworks.com/ or frenchmarketcoffee.com
Provided by littleturtle
Categories Beverages
Time 5m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Divide the brewed coffee into 2 cups.
- Add steamed milk evenly to each cup topping them off with the froth from the steamed milk.
- Sprinkle cinnamon on top to garnish.
Nutrition Facts : Calories 79.3, Fat 4.5, SaturatedFat 2.8, Cholesterol 17.1, Sodium 62.1, Carbohydrate 5.7, Protein 4.1
NEW ORLEANS CAFE AU LAIT
Traditionally served at breakfast. Made with chicory--the root of the plant that produces curly endive. Chicory adds aroma, body, and depth of color. It is sold by some merchants already roasted and ground. You can order it from www.totallynawlins.com or various other on-line vendors.
Provided by ratherbeswimmin
Categories Beverages
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 4
Steps:
- Mix the coffee and chicory.
- Using your favorite coffee maker (a manual drip model is traditional in New Orleans), brew the coffee mixture with 1 1/2 cups water heated to the point just below boiling.
- Pour the coffee equally into 3 eight-ounce coffee cups or 2 twelve-ounce coffee cups and fill each with the same amount of cream (the ratio of coffee to cream should be 1:1).
- Serve immediately with sugar, if desired.
Nutrition Facts : Calories 615.8, Fat 66, SaturatedFat 41.1, Cholesterol 244.6, Sodium 67.8, Carbohydrate 5, Sugar 0.2, Protein 3.7
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