The Quilt Inn Country Cookbook

Aliske Webb

breakfasts where one is hurrying on to other activities, and unlike lunch that is often,

literally, “sandwiched” between appointments, brunch is an in-between sort of time

of day, and should be a time to prepare slightly more elegant dishes, with time given

to savor them.

Brunch should always start with fresh juice. It takes extra time to prepare but

tastes so much better than any pre-packaged kind. If you don’t like citrus juices like

orange or grapefruit, try a vegetable juice like spicy tomato, or carrot.

I don’t know why all the great, and famous, coffees, seem to originate in

Europe. Perhaps they’ve learned the art of relaxing and truly savoring their food and

drink. Here are some morning coffee recipes to sip while you read the newspaper or

think about what you’re going to do today...

Viennese Coffee

For every cup of coffee, melt 1 oz. semisweet chocolate with 1 tablespoon

heavy cream in the top of a double boiler. Gradually whisk in coffee until frothy. Pour

into large coffee cups. Top with whipped cream and sprinkle with cinnamon or grated

orange zest.

Belgian Coffee

For each cup of coffee fold 1 beaten egg white into 1 tablespoon whipped

cream and put into bottom of coffee cup. Pour in hot coffee until cream floats to

surface. Garnish with cocoa powder.

Cafe Brulot

Combine 5 cinnamon sticks, 3 strips of orange peel and 2 stirps of lemon peel,

with 1 teaspoon allspice and 8 cubes sugar in a chafing dish or skillet. Pour in 1 cup

of Cognac and heat without stirring until the liquid is warm. Light the liquor with a match

and stir until the flames go out. Pour in 6 cups strong hot coffee and stir. Strain and

ladle into coffee cups.

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Country Cooking