European Stars And Stripes (Newspaper) - December 20, 1988, Darmstadt, Hesse                                T " run a t t. To "., to f f v ofis to i in 4. Of l � t 4 1 r j.,T. A � a i j � � 1?5 a r l1 f  i. T to i a stau rants in the big easy serve the flaming a d claim it As their own creation. Some use 3rglo bowls for ease and elegance of ton but a chafing dish or Fondue pot Are Tine ome. J variations of caf6 Bri Tot contain Coffee often French style brew blended with Chicory As it rus Pees sugar spices and liquor usually Brandy c but sometimes Bourbon or Orange liqueurs. A not uncommon addition and you can even find we chocolate syrup i Olpe is adapted front one created in the Tes of Sunkist growers inc. The California Citrus a and pub shed in cooking with Sunshine As Are rubbed on the Citrus peels to extract i their pungent oils and then mixed with the dream or milk Are not traditionally served with -.-Slot. Al Reful with any flaming drink. Keep the dish away horse clothing towels curtains Etc. Long Kitchen "3 Are Best for igniting. If you use a chafing dish at Darken the room to enhance the drama in cubes washed .1. Washed the cloves Mon Slicks Good Brandy Curacao. Grand Mariner or other go Flavoured liqueur regular strength hot Black Coffee 5 sugar cubes Over the Orange and 6 cubes i Lemon. With a vegetable Peeler Peel the mils Lupus spirals ii you can being careful not to any bitter White pith. Save the fruits for other recipe May a prepared a Tew hours ahead to. -.-.-. Having dish or Large Skillet place he sugar Grange and Lemon peels cloves and cinnamon. I Brandy and liqueur. With the Back of a wooden crush the peels and sugar into the liquid heal on the stove or Over sterno until the liquid to Bubble. Do not let it boil Long or the alcohol borate and will not ignite. A Metal Ladel. Dip out a Small amount of liquid fully ignite it a second person is helpful or Lur it Back into the dish to ignite the rest. Allow id to flame about 3d seconds and then pour in be stirring until the flames die. Ladle into cups. I each with a cinnamon stick wrapped with Lal Peel and secured with a whole Clove in serves  Bourbon May be used in place of Brandy. A Diable. Omit the cinnamon. Spiked brew with which people Are most is Irish Coffee a combination of co fee sugar and Cream. But making it the proper. Lot As simple As mixing the ingredients. The hould be partly dissolved in the whiskey before the Coffee. The glasses should be warmed. And be is meant to be sipped through a head of hat has been whipped but is not so stiff that it a your nose. Arink is Worth the trouble especially on a cold. Front of a warm fire. The recipe is from tie House family Cookbook by Henry Haffer. M House spoons heavy Cream i sugar cubes Irish whiskey regular strength hot Black Coffee i Cream until thickened but not still and chill. T Irish Coffee mugs by rinsing it very hot water roughly place 1 sugar cube and 2 Tablespoons y in each warm Glass. Use the Back of a spoon by each cube against Tho Side of the Mug. Court lot Coffee into each Glass. Slowly pour. 4 5d Cream Over the Backol a spoon held ust. T _ be Catt e lithograph by , Chalon. 1320, showing a i Gully Outing in in English coffeehouse. Above the Coffee. The Cream should spread evenly Over the top and fill the Mug to the brim. Do not stir serves four. Serve a once. The following is from the Book of Coffee & Tea 5. Martin s. Coffees Fig 1 Tablespoon butter Vij cup firmly packed Brown sugar a Teaspoon each ground cinnamon Nutmeg ails place end cloves 4vi cup of fresh hot extra strength Coffee a cup rum a a cup Light Cream Lemon and Orange Peel twists Cream the butter and Brown sugar blend in the spices. Add the hot Coffee followed by the rum and Cream. Serve the grog in mugs garnished with Lemon and Orange Peel twists serves four Tho allowing recipe is from Trie  Boan Book of new England cookery. Do not try using a Pancake syrup real Maple syrup is a must Maple Coffee 8 cups regular strength hot Black Coulee i cup Maple syrup 6 cloves 1 stick cinnamon b whole allspice berries. B Tablespoons heavy Cream 2 to 3 Tablespoons confectioners sugar a to 1 Teaspoon Vanilla extract Strain the Coffee and pour it into a Large Saucepan with the Maple syrup and spices. Heat the Coffee to the Barest simmer it should do no More than smile and keep it a his temperature for about 1s minutes Combine the heavy Cream with a. Confectioners sugar end Vanila and whip until peaks form. Strain the simmering Coffee Inlo item Tasse cups or mugs and top each with whipped Cream. Servos eight. The following iwo recipes Are irom the Coffee. Development group. Caf Mexicano. 4 Teaspoons chocolate syrup 1a cup heavy Cream it Teaspoon cinnamon 1a Teaspoon Nutmeg 1 Tablespoon sugar it cups extra strength hoi Black Coffee put.1 Teaspoon chocolate sym into each of 4 flounce cups. Combine Cream. % Teaspoon cinnamon Nutmeg and sugar. Whip. Sir remaining i Teaspoon cinnamon into hot Coulee. Pour Coffee into cups. Stir to blend with syrup. Top with whipped Cream. Serves four. Cafe Dante 1 Orange slice hot chocolate hoi Coffee sweetened whipped Cream grated Orange Peel or cinnamon place the Orange slice in a Mug. Add equal amounts of hot chocolate and hot Coffee. Top with whipped Cream and Sprinkle  Orange Peel or cinnamon. Serves four. The allowing recipe is from the Coffee beanery an Illinois based Chain of Colloq stares Coffee Frappe Vij cup brewed espresso it cup whole milk or half and half 1 Teaspoon sugar 1 drop Vanilla whipped Cream optional pour espresso in blender with milk or half and half. Add sugar and Vanilla. Mix 30 seconds at maximum Speed pour into demitasse cups. Add optional Dollop of whipped Cream. Four Servings. Tips for making the Best cup of Coffee use fresh Coffee preferably whole Beans ground just before brewing. Store bean and ground Collee in cans or heavy plastic bags in the Freezer or refrigerator ground Coffee keeps Well for about one week whole Beans one month after thai flavor deterioration begins even at Low temperatures --.". The Best brewing methods Are in order drip vacuum and percolation. Percolation boils Coffee and extracts bitter flavors but i you must use it never brew less than three quarters of the pot capacity or  be weak use the right grind Lor your method of Coffee preparation.  use fresh add Waler. Never hoi water. Chemically softened and distilled wafer is not recommended. In drip and vacuum methods water should be boiled briefly and Hen removed from the heal. Brewing water should be Between 185 degrees and 205 degrees not boiling 212degrees.-.-. Use 2 level Tablespoons of Coffee to % cup Waler for each cup of regular strength Coffee 3 Tablespoons to % cup water for extra strength Coulee 2 Tablespoons Lovs cup water for double strength Coffee. When making Coffee by the drip process do not run. It through again to extract More flavor that causes bitterness  Serve Coffee As soon As it is made because Llaver toss starts within minutes. Keep Colfe e on a warmer no More than 30 minutes or in a vacuum carafe up to an hour revealing or boiling Coulee will change flavor. Brush or wipe old ground from Coffea Grinders and clean co fee makers after each use with mild detergent or. Baking soda once a month clean the Coffee maker. Freeze leftover cotlets in ice cube trays for use in iced co fee. Baltimore Sun Amber 20,1988. The stars and stripes Page 15