May, 2006

  1. Cowboy Coffee

    May 27, 2006 by Tarrant Figlio

    cowboyIn order to be thematically appropriate for the day.
    Bring one quart of water to a boil in a saucepan (or old can). Add 3/4 cup of ground coffee. Return to boil. Remove from heat and cover (you could use your cowboy hat for this). Wait until the grounds sink. (5 minutes or so) Serve.

    Category Beverages, Other, Recipes, retro food | Tags: | No Comments

  2. Coffee Ice Cream

    May 27, 2006 by Tarrant Figlio

    This comes from the “Brazilian Menu” in Around The World Cookery with Electric Housewares. 1958. Live better Electrically!

    Coffee Ice Cream (Electric Refrigerator)

    1 cup cold strong coffee

    24 marshmallows, quartered or 2 cups minature marshmallows

    1 teaspoon vanilla

    1/8 teaspoon salt

    1 cup heavy cream

    COMBINE–all ingredients except cream in container of electric blender.
    BLEND–thoroughly. POUR–into freezing tray of electric refrigerator or freezer.
    FREEZE–until mushy. WHIP–cream, using electric mixer.
    WHIP–coffee mixture. FOLD–in cream. FREEZE–until firm. Serves–6.

    Category Beverages, Desserts, Recipes, retro food | Tags: | 2 Comments

  3. Cafe Brulot

    May 25, 2006 by Tarrant Figlio

    This comes from Talk About Good, Le Livre de la Cuisine de Lafayette, a cookbook from The Junior League of Lafayette, Louisiana, first printing in 1967.

    Now, I have an affection for Junior League cookbooks, particularly this one. I have NEVER made a recipe from this cookbook that failed to impress. This cookbook definitely makes the list of which books I would rescue in an emergency, if I was to rescue books.

    Cafe Brulot

    16 lumps sugar

    12 jiggers of cognac

    4 sticks of cinnamon

    2 twists of lemon peel

    24 whole cloves

    4 large twists of orange peel

    10 demitasse cups strong coffee

    Allow all ingredients (except coffee) to muddle 1 hour before serving. Blaze all for 1-2 minutes. Add coffee slowly. May top with whipped cream if desired after serving.

    Charles H. Stewart, M.D.

    My additional notes: You have to love a recipe that offers a use for demitasse cups AND uses the words lumps, muddle, and blaze.

    Category Beverages, Other, Recipes, retro food | Tags: | No Comments

  4. Coffee Sauce

    May 24, 2006 by Tarrant Figlio

    From the Modern American Family Cookbook

    3/4 cup boiling water

    1/3 cup medium grind coffee

    1 tablespoon butter

    1 1/2 tablespoons flour

    1/2 cup milk

    2 egg yolks, beaten

    pinch salt

    1/2 cup sugar

    1/2 teaspoon vanilla

    1/2 cup whipping cream

    Add the boiling water to the coffee in a saucepan, heat it just to the boiling point, then remove to a warm place to stand 5 minutes. Strain through four thicknesses of cheesecloth or through firm muslin. Melt butter, blend in flour and add milk slowly, stirring constantly over direct heat until sauce boils and thickens and is smooth. Stir some of the hot mixture into the beaten yolks; then add the yolk mixture to the hot sauce. Place over boiling water and cook 3 minutes, stirring constantly. Remove from heat and add 1/4 cup of the strained coffee, salt and sugar; stir well. Chill, then stir in the vanilla and fold into the stiffly whipped cream. Serve immediately or store in a tightly covered jar in the refrigerator; it may be kept 2 or 3 days. This is a delicious sauce for chocolate blanc mange, cornstarch pudding, ice cream or steamed fruit pudding. About 2 cups.

    Category Beverages, Desserts, Recipes, retro food, Sauces | Tags: | No Comments

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