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Nominated for Tales of the Cocktail 2008 Spirit Award for Best Cocktail Writing


Cafe Boheme PDF Print E-mail
Written by Debra C. Argen   

Café Bohême Coffee Crème LiqueurCafé Bohême is a delicious liqueur made with a blend of coffee, French vodka, vanilla, and cream, that after taking a sip had me toasting "C'est magnifique!"

 

Café Bohême Coffee Crème LiqueurHoliday time is here, and I am always looking for tasty libations to tempt my guests, as well as for gifts, and found Café Bohême, 16% Alcohol by Volume, to be a wonderful "find." Definitely stylish in an attractive bottle with the feel of 1920s Paris, Café Bohême, made in France, combines gourmet coffee, premium French vodka that is distilled five times, vanilla, and imported crème from Holland into a well-crafted liqueur that is lovely sipped over ice.

Café Bohême evokes the elegant essence of the cafés and salons of 1920s Paris, which was the inspiration for Luxury Experience Magazine's "La Joséphine" named for the beautiful dancer Joséphine Baker who thrilled her audiences in Paris in the 1920s and 1930s dancing in a banana skirt and wearing long strings of pearls. "La Joséphine" is a seductive cocktail made with Café Bohême and Banana Liqueur that is served in a martini glass with a whipped cream necklace. Ooh la-la!

Luxury Experience's La Joséphine

Luxury Experience's "La Joséphine"

3

Ounces

Café Bohême

1

Ounces

Banana Liqueur

Chill martini glass. Add ingredients to a metal shaker with 4 ice cubes. Shake hard until can is frosty, and strain into the chilled martini glass. Garnish with a necklace of whipped cream.

In place of serving coffee after dinner, why not serve a Pousse Café, or layered cocktail instead? Luxury Experience Magazine's Holly Berry Kiss is visually appealing, has just enough sweetness to satisfy the after dinner sweet tooth, and the mint finish leaves you "kiss ready."

Luxury Experience's Holly Berry Kiss

Luxury Experience's Holly Berry Kiss 

2

Teaspoons (1/4 oz)

Grenadine

1

Ounce

Café Bohême

2

Teaspoons (1/4 oz)

Fee Brothers Mint Bitters

In a liqueur glass or other small glass, carefully spoon or pour in the Grenadine. Next, slowly pour the Café Bohême over the back of a tablespoon with spoon resting lightly inside the wall of the glass onto the Grenadine. Follow by spooning or pouring the Fee Brothers Mint Bitters over the back of a tablespoon with spoon resting lightly inside the wall of the glass onto the Café Bohême. May be made ahead of time and kept refrigerated until serving, making them wonderful to serve after dinner or at parties.

Hot chocolate on cold winter days was the inspiration for Luxury Experience Magazine's French Chocolate, a tempting adults only combination of hot chocolate, Café Bohême, Galliano Liqueur, and Triple Sec.

Luxury Experience's French Chocolate

Luxury Experience's French Chocolate

2

Ounces

Hot chocolate

2

Ounces

Café Bohême

1

Ounce

Galliano Liqueur

2

Teaspoons (1/4 oz)

Triple Sec

Heat hot chocolate, add Café Bohême, Galliano Liqueur and Triple Sec and pour into a hot chocolate cup or mug. Top with miniature marshmallows, and lightly brown the marshmallows with a kitchen torch.

Café Bohême is too good to keep on the drinks table only, I used it to glaze stuffed pork and the result was tres fantastique!

Luxury Experience's Stuffed Pork

Luxury Experience's Fruit Stuffed Pork Glazed with Café Bohême accompanied by Sautéed Cauliflower and Baked Baby Sweet Potatoes

Ingredients:  

Pork loin
Fresh herbs
Dried Prunes
Dried Apricots
Hazelnuts, shelled with skins removed
Garlic clove
Cracked Black Peppercorns
Himalayan Salt
Café Bohême
Chicken Stock  

Butterfly the pork loin, spread 1 clove minced garlic over pork, and season with cracked black pepper and Himalayan salt. Sprinkle with fresh chopped herbs (rosemary, sage, or to your taste). Arrange a line of dried pitted prunes on one side of the pork loin, top each prune with a hazelnut, and top each nut with a dried apricot.

Roll the pork loin to close, and tie with kitchen string in several places. Spread a little olive oil on a sheet of plastic wrap, add freshly ground black pepper to the oil, and then roll the tied pork loin in the olive oil to coat. Wrap in the plastic wrap and refrigerate for several hours to marinate.

Remove the pork loin from the refrigerator 30 minutes before cooking, and let rest at room temperature. Preheat oven to 450° F (232° C).

Add a thin coat of olive oil to a roasting pan, heat pan in the oven for 5 minutes. Remove the pan and add the pork loin, place the pan back in the oven, and sear all sides of the pork loin, about 5 minutes. Turn the roll throughout the process to prevent the pork from burning.

Remove from the oven. Reduce heat to 300° F (149° C). Pour 1 cup of chicken stock over the pork loin and place in the oven to roast. After 15 minutes, baste the pork with the stock and then pour 2 ounces of Café Bohême over the pork to glaze. Continue to baste throughout the cooking process. Cooking time will vary according to the size of the pork loin. Pork loin is cooked when a thermometer inserted in the center of the meat reaches 150° F (66° C).

Remove from oven, place pork loin on a plate and cover loosely with aluminum foil, while you create a sauce. Place the roasting pan on the stove; add 1 cup of chicken stock, 2 ounces of Café Bohême and cook over high heat to reduce the sauce. Add a little cornstarch mixed with water if desired. Season to taste. Serve sauce with sliced pork medallions accompanied by sautéed cauliflower and baked baby sweet potatoes.

Café Bohême is wonderful in dessert recipes, and Luxury Experience Magazine's Café Bohême Crème Brûlée is a rich, smooth, and creamy dessert. Serve with "La Joséphine" for an extra indulgent treat.

Luxury Experience's Café Bohême Crème Brûlée
Serves 4  

6

Ounces

Heavy Cream

8

Ounces

Half & Half

2

Ounces

Café Bohême

Bring to a simmer in a medium saucepan.

6

 

Egg yolks

¼

Cup

Sugar

Beat egg yolks and sugar until light. Add a small amount of the hot cream mixture to the egg yolks and beat well. Gradually pour the rest of the hot cream in a stream into the egg yolk mixture and blend well. Add the Café Bohême to the egg and cream mixture.

Pour mixture into 4 buttered 6-ounce custard cups. Put filled cups into a baking pan and add enough hot water to reach the middle of the cups. Bake at 325° F (163° C) for 30 minutes until the custard is set. Remove from the water, let cool, and refrigerate overnight.

Sprinkle 1-teaspoon sugar over the custards and brûlée with a kitchen torch until the sugar is caramelized. You may also put the custards under a broiler however take care not to burn them. Refrigerate until serving time. Garnish with a dollop of whipped cream or three coffee beans if desired.

Put an Edith Piaf CD in the player, sip a glass of Café Bohême, and create your own Parisienne experience. Santé!

Café Bohême Coffee Crème Liqueur
www.CafeBoheme.com

Café Bohême is imported by Kobrand Corporation.

Kobrand Corporation
The Centre at Purchase
One Manhattanville Road, Building One
Purchase, New York 10577-2118
Telephone:      +1-914-253-7700
Fax:                 +1-914-253-7906
www.Kobrandtrade.com   
www.CafeBoheme.com   

© December 2007. Luxury Experience. www.LuxuryExperience.com All rights reserved.

 
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