ibs with some of the Cafe au Lait Barbecue Sauce.
Make your coffee. I use a traditional Vietnamese coffee filter, but you do not have to if you don't have one.
Prepare a cup with about 3 - 4 tablespoons of the sweetened condensed milk.
Stir together coffee and condensed milk.
Pour over ice.
In French drip coffeepot or percolator, use one heaping tablespoon of Cafe du Monde coffee and chicory for each cup of boiling water.
Add one extra spoon of coffee for the pot.
Mix freshly brewed coffee with equal amounts of hot homogenized milk or to suit taste.
eat slightly, fry 10 - 12 beignets at a time, moving them
r longer.
Fry the Beignets.
Heat two or three
Blend or process all the Cafe De Paris butter ingredients till
Preheat 2 inches of Oil in a large Dutch oven to 360 degrees F.
For the Beignets.
Combine the Flour, Baking Powder, and Salt in a large bowl and whisk together. Add the Eggs and Milk, and mix until combined. Fold in the Broccoli.
Scoop out the beignets and drop into the oil, frying until golden brown and crisp. Drain on paper towel lined plates and season with salt immediately.
For the Dipping Sauce.
Whisk together ingredients until combined and adjust seasoning as needed.
nd chill 1 hour.
Beignets-- Heat 2 tablespoons oil in
In medium mixing bowl, blend together cheese, water and Beau monde.
In seperate small bowl, crush herbs together with your hands.
Mix herbs into cheese, making sure mixture is well combined.
Refrigerte overnight.
Serve with wheat crackers or celery.
Sift first five ingredients into a mixing bowl.
In a separate bowl, whisk together the oil, sugar and eggs.
Stir the liquid mixture into the flour; mix well.
Add the next four ingredients; stir again.
Grease and flour a 9-inch square pan or four mini-loaf pans. (Fill the pans 2/3 full with batter).
Bake at 350* for about 40 minutes. (Mini loaves take about 30 minutes.).
Yield: one 9-inch square, or four 3\" x 6\" mini-loaves.
Directions for two recipe mixes: In a small bowl mix together all spices from either recipe 1 or recipe 2.
Store in a glass container, covered tightly in a cool place.
(I store all my spices in the fridge, as the flavor seems to last longer).
irtight container.
---TO MAKE BEIGNETS---.
In a mixing bowl
Combine all ingredients for Cafe de Paris butter in a
To make the Cafe de Paris butter, place all
Mix all ingredients
a day ahead.
Chill.
Double the recipe to fill a round loaf of bread.
Use Italian, French or any other round loaf.
Cut the top off the loaf.
Remove the center part to be used as dippers.
The remaining side and bottom crusts become the container.
ccasionally until melted. Add the Cafe patron and stir. At this
Combine Cafe Boheme, vanilla vodka, and ice in cocktail shaker.
Line chilled martini glass with chocolate syrup and shaker contents.
Top with whipped cream and a drizzle of chocolate syrup.
Mix several hours before serving. Serve with crackers or thin sliced bread or toast.
Beau Monde is a Spice Island product.
In blender cream cottage cheese until smooth.
Add onion soup mix,
dill weed, lemon juice and Beau Monde spice.
Blend until mixed well.
In a small mixing bowl, combine sour cream, mayonnaise, onion, Beau Monde (TM) seasoning, dill, and dried parsley. Chill before serving.