ESPRESSO WITH LEMON
Espresso with lemon is a delicious variant of the typical cup of espresso coffee. The lemon itself is used as a garnish. It can add citrus notes to your beverage to balance out its bitterness and intensity.
Provided by Kat
Categories Coffee
Time 5m
Number Of Ingredients 2
Steps:
- Brew 1-2 shots of Espresso.
- Once you have your espresso, slice the lemon as you so see fit. However, only using just the peel is standard, and I recommend that first before you start experimenting.
- If you do want to try a genuinely top-notch Espresso Romano, I recommend a Sorrento lemon. These Italian lemons have a distinct flavor that can hold its own alongside a good espresso.
Nutrition Facts : Calories 10 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 12 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
LEMON-ESPRESSO BITES
For a twist on the tradition of serving Italian coffee with a strip of lemon peel, sandwich rich chocolate-espresso ganache between lemon cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 35m
Yield Makes about 16
Number Of Ingredients 10
Steps:
- Process almonds and 1 tablespoon granulated sugar in a food processor until finely ground. Transfer to a medium bowl; stir in confectioners' sugar. Put egg whites and salt into bowl of mixer fitted with whisk attachment; beat on medium until soft peaks form. Add remaining granulated sugar; beat until stiff peaks form. Mix in vanilla and lemon juice. Fold in almond mixture in 2 batches. Stir in zest.
- Preheat oven to 300 degrees. Put batter in a pastry bag fitted with a 1 1/2- inch round tip (Ateco tip #803 or #804); pipe 2-inch rounds onto a nonstick baking sheet. Bake until golden and set, about 15 minutes. Let cool on a wire rack.
- Bring cream to a boil in a pan. Pour over chocolate and espresso in a heatproof bowl; whisk. Transfer to freezer and stir occasionally until thickened, about 6 minutes.
- Spread 2 teaspoons filling onto bottom of half of the cookies. Sandwich with remaining cookies. Dust with confectioners' sugar.
GLAZED LEMON BITES
Adapted from one of Paula Deen's recipes. We all love lemon sweets, from the youngest to the oldest, in our family. What's so great about these is being able to just pop one in your mouth and keep going. I hope you love them as much as we do.
Provided by Vivian Queen-Chase
Categories Other Snacks
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Spray mini muffin pans with non-stick cooking spray
- 3. Combine cake mix, pudding mix, eggs, and oil. Blend well with mixer for 2 minutes.
- 4. spoon small amount of batter into each muffin tin to fill half way up.
- 5. Bake for 12 minutes. Turn out onto tea towel or cooling rack. Cool to luke warm
- 6. To make Glaze: sift powdered sugare into mixing bowl
- 7. Add lemon juice, zest, oil, 3 Tbsp. water, and a dash of salt.
- 8. Mix with a spoon until smooth.
- 9. with fingers, dip warm (not hot) bites into the glaze, or spoon the glaze over warm bites turning to completely coat. Place on wire racks over waxed paper to catch drips. Let the glaze set thoroughly, about 1 hour. store in containers with tight fitting lids.
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