Cafe Dion

Cafe du Diable, Devil's Coffee

Bonjour,

I hope that you all had a great Holiday, and each of you were on the nice list. The family is gone, we had a great time. Now that the New Year is almost here it's back to reality. I think it is time to celebrate the approach of 2011 with one of my favorite coffee, Cafe du Diable. I wish you all  une Bonne Annee!  A Happy, Healthy New Year!

Cafe du Diable:

Hot black coffee

3/4 ounce Brandy

1/2 ounce Cointreau (orange liqueur)

1 whole clove

1 lemon zest

1 orange zest

1 small cinnamon stick

Whipped cream

Fill a large coffee mug to three-quarters full with coffee. In a small saucepan pour the Brandy, Cointreau, clove, and both zests. Set the pan over medium heat and warm up the mixture for 4 minutes. Turn off the heat. Use a long, long match to carefully ignite the Brandy mixture. Slowly spoon the flaming Brandy into the coffee. Garnish with whipped cream amd cinnamon stick. Enjoy! Bonne Annee!  Happy New Year! 

Serves: 1

A bientot! See you next year on Thursday! 

©CafeDion 2010

 

 

Joyeux Noel, Merry Christmas

Bonjour,

Well, the Holidays are here so is the family. I wish all my readers a wonderful Christmas and  Happy Holidays.

A bientot! See you next Thursday!

©CafeDion 2010

Tourte de courgettes-tomates aux 2 fromages, 2 cheese zucchini-tomato torte

Bonjour,

Last night we had our Christmas book club dinner at a friend's house. Had a great time, everyone brought a special dish. I made this French tourte, not only it was delicious but also very pretty with the Christmas colors. It is very easy to made, and a great appetizer for any occasion. Bon Appetit!

Toute de courgettes-tomates aux2 fromages.

1 pre-made pie crust

3 medium size zucchinis, sliced

3 large Roma tomatoes, sliced

3 large eggs

2  4.5 ounces goat cheese logs

1/4 cup roquefort cheese

1/4 cup heavy cream

3 Tablespoons olive oil

1 Tablespoon flour

Salt and pepper

2 Tablespoons fresh parsley, chopped 

Rinse and dry the zucchinis. Sliced them without peeling them. In a large skillet, heat up the olive oil and saute the zucchinis for 5 minutes, turning them often. Salt and pepper slightly, remove them from the skillet and dry them on paper towel. Set aside. Preheat the oven to 400 degree. Roll the pastry dough on a floured surface, to fit a greased 10 inch pie plate. Place the zucchini slices on the edge of the dough, overlapping them with a slice of tomato, making 2 rows of vegetables. Cut the goat cheese in thick slices. Arrnage the goat cheese slices in a circular fashion in center of pie. In a bowl, whisk roquefort cheese, heavy cream, add 1 egg at a time, mix well after each addition. Add salt and pepper and chopped parsley. Pour mixture on top of vegetables, and bake tourte in the oven for 35 minutes. Remove from oven, let it cool for 5 minutes. Serve warm.

This recipe can also be served for lunch or a light supper, with a salad and French baguette.

Serves: 8 to 10

A bientot! See you next Thursday!  

©CafeDion 2010

Flans de Poireaux et de Carottes au Cumin, Leeks and Carrots Flans

Bonjour,

 Now that Thanksgiving is over, it is time to think about Christmas. The last few days I have been thinking of doing something different. Not so much cooking! Our daughter and grand-daughter will be here for the Holidays and I would like to spend sometime with them, not all of it in the kitchen. So I have been trying different sides dishes that are healthy and quick to make. By doing the leek and carrot flans it gives you the colors of the Holidays (green and gold). So give it a try and let me know what you think! Bon Appetit!

Flans de poireaux et de carottes au cumin:

3 leeks, cut in half

1 Tablespoon sea salt

10 large carrots, peeled and sliced

1 Tablespoon butter

1 Tablespoon sea salt

1 Tablespoon flour

4 Tablespoons heavy cream

6 large eggs

Salt and pepper to taste

1/8 teaspoon ground cumin seeds

12 ramekins, greased and floured

 

In a large saucepan filled with cold water, add sea salt, cook the carrots until fork tender. Drain and set aside.  In another saucepan filled with cold water and sea salt, cook the leeks for 15 minutes. Drain and squeeze with your hand to remove all the water. Chop leeks in large pieces. Set aside. In a bowl mix 3 eggs, 2 Tablespoons heavy cream, salt and pepper to taste, add leeks and mix well. In 6 greased and floured ramekins, pour the leek mixture. Set aside. In a large bowl mash carrots to a smooth consistency, add 3 eggs, 2 Tablespoons heavy cream, butter,  flour, salt and pepper to taste, add cumin, mix well. Pour the carrot puree in 6 greased and floured ramekins. Transfer all 12 ramekins to a cookie sheet and bake them in a 400 degree preheated oven for 15 minutes. Remove from oven and let them cool for 5 minutes. Use the tip a sharp knife around the flans, it makes the unmolding easier.

Serves: 6

A bientot! See you next Thursday!

©CafeDion 2010

Mousse Chocolat et Cafe, Chocolate and Kahlua Mousse

Bonjour,

I hope you all had a great Thanksgiving!. Ours was great! Now we are focus on Christmas! My Grand-mere used to serve this dessert after we all came back from the midnight mass. That was a great time for  my siblings and me, because we knew when dinner was over, the night was very short and soon we would be opening our presents. So here is a French dessert, that I am sure you will enjoy!

Mousse Chocolat et Cafe:

3 tablespoons super fine sugar

1 tablespoon cornstarch

1 large egg

1/2 cup cold water

2 ounces unsweetened chocolate, chopped fine

2 tablespoons Kahlua (cafe liqueur)

1 teaspoon vanilla extract

1/2 cup chilled heavy cream

2 fresh raspberries

Fresh mint

In a small saucepan whisk together the sugar, and cornstarch, add the egg and the water, whisking until the mixture is very smooth. Bring the mixture to a boil over medium heat, whisking vigorously for 1 minute. Bring to a simmer for 1 minute. Remove the saucepan from the heat, add the chocolate and the Kahlua, stir the mixture until the chocolate is melted. Transfer the chocolate mixture to a metal bowl set in a bowl of ice water and with a hand mixer beat it until it is cold and lightened slightly. In a cold bowl beat the heavy cream until it holds stiff peaks, fold it gently in to the chocolate mixture. Spoon the mousse into Champagne glasses. Chill the mousse until ready to serve. Garnish with a fresh raspberry and fresh mint in each glass.   

Serves: 2

A bientot! See you next Thursday!

©CafeDion 2010