1 pound ground lamb
3/4 cup fresh bread crumbs
1 egg, beaten
1/2 teaspoon each salt and
black pepper
1/4 teaspoon Chinese five
spice powder
Cafe Brulot Sauce:
2 cups strong, brewed
coffee
1/4 cup orange liqueur
2 teaspoons brown sugar
1/2 teaspoon each grated
lemon and orange peel
Pinch each ground cloves
and cinnamon
11/2 tablespoons cornstarch
11/2 tablespoons water
Preheat oven to 350 degrees F. Make meatballs by combining lamb, bread crumbs, egg, salt, pepper and Chinese 5-spice powder. Make 15 meatballs, placing each in an appropriate sized baking pan, with at least an inch-high side. Bake 25-30 minutes, or until completely done inside.
Meanwhile, make Make Café Brulot Sauce. Add all ingredients, except cornstarch and water, to a large saucepan. Bring to a light boil over medium heat, whisking frequently. Strain into a bowl and return to pot. Bring to a boil once again. In a small bowl, stir together cornstarch and water until smooth, creating a slurry. When coffee mixture is boiling, add slurry, whisk very well and cook one additional minute, until it thickens. Remove from heat and cover until needed.
Remove meatballs from oven, drain and transfer to saucepan with sauce. Stir to combine and serve immediately.
— Chef Jim Bailey is The Yankee Chef and an authority on New England food and its history. He is a respected food columnist from Maine and is married with four children. You can email questions or comments to theyankeechef@aol.com and visit theyankeechef. blogspot.com.
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