Espresso Brittle Shards Recipes

ESPRESSO BRITTLE SHARDS

Steps:

• Line a baking sheet with a piece of parchment paper. Set aside.If using espresso beans, place them in a food processor fitted with a metal blade or in a coffee grinder, and process until the beans are finely chopped. (The beans can also be left in the coffee bag and crushed with a mallet or rolling pin.)Combine the sugar and water in a small heavy saucepan over high heat. Allow the mixture to boil for 4 to 5 minutes or until it turns light amber in color, swirling the pot occasionally (do not stir). Using a wooden spoon, blend in the crushed coffee beans and cook for 1 minute. Remove the saucepan from the heat and whisk in the butter. Pour the mixture onto the prepared baking sheet. Tilt the sheet to make a 9- to 10-inch circle of the mixture. It does not have to be perfectly round. When the brittle has cooled, break it into large, triangular pieces. Store the brittle in an airtight container.From ULTIMATE SMOOTHIES: delicious recipes for over 125 of the best smoothies, freezes, and blasts. Copyright © 2000 Donna Pliner Rodnitzky. All Rights Reserved.

BREAKFAST ENCHILADAS

Steps:

• Crumble chorizo into a large skillet; add onion and green pepper. Cook over medium heat for 6-8 minutes or until sausage is fully cooked; drain., In another skillet, heat butter over medium heat. Add eggs; cook and stir until almost set. Remove from the heat; stir in the chorizo mixture and 1/3 cup of each cheese., Spread 1/2 cup enchilada sauce into a greased 13-in. x 9-in. baking dish. Spread 2 tablespoons enchilada sauce over each tortilla; place 2 tablespoons egg mixture down the center. Roll up and place seam side down in prepared dish., Pour remaining enchilada sauce over the top; sprinkle with remaining cheeses. , Bake, uncovered, at 350° for 25-30 minutes or until heated through. Sprinkle with green onion.

ESPRESSO AND WALNUT BRITTLE

Steps:

• Coat a 12-by-17-inchrimmed baking sheet withcooking spray. Bring sugarand corn syrup to a boil in amedium saucepan, stirringand brushing down sides witha wet pastry brush to preventsugar crystals from forming,until sugar dissolves. Cook,swirling occasionally, untilmixture just starts to turn goldenaround edge.
• Stir in mix-ins. Cook, stirringoccasionally, until mixtureis pale amber, about8 minutes. Pour onto bakingsheet without spreading.Let cool. Break into pieces.