  |
|||
|
|
|
||
|
Posted by Michael Vyskocil Jun 5, 2006 |
It's been almost a year since Hurricane Katrina devastated the people and land of New Orleans. With thousands of its citizens still dealing with the loss of family members and property, it's difficult to contemplate the sheer enormity of this tragedy for those of us who have not been directly impacted by the devastation and destruction.
While Hurricane Katrina may have taken its toll on human lives and property, one aspect it failed to take away is the incredible spirit of determination and the rich cultural history of the inhabitants who have called New Orleans home for decades. Part of this cultural heritage is the unique cuisine of this region. Over the next three weeks, I'll feature recipes for some great Southern favorites, such as Beignets, Grits, and many other Cajun-style specialties, in a special "Salute to the Food of New Orleans."
This week, I'll share two delicious recipes for Beignets and Baked Cheese Grits. Look for them Wednesday, June 7 right here at Recipes.
But first, you'll find below a great recipe for Southern-style Cafe Au Lait.
Cafe Au Lait
MAKES 12 SERVINGS
1 cup ground coffee with chicory
3 cups water
3 cups light cream or milk
Using coffee with chicory and water, prepare the coffee according to your coffeemaker's directions. Meanwhile, in a medium saucepan, heat the light cream or milk over low heat. Transfer the heated cream or milk to a bowl and either beat by hand with a large balloon whisk or in the bowl of an electric mixer fitted with the paddle attachment until the cream or milk is foamy. Transfer the cream or milk to a warmed serving container. Stir the coffee; pour the coffee and cream or milk in equal amounts into serving cups.