Word: espresso
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Pour the warm espresso into a spouted measuring cup, stir in the rum and sugar until sugar dissolves, then stir in half the melted chocolate. Pour the sauce all over the bread slices, then flip them over and turn them on the tray, to make sure all the surfaces are coated. Let the bread absorb the sauce for a few minutes...
...chocolate-and-bread sandwiches that sometimes were my lunch, and always a special treat. And it is another inventive way surplus is used in Umbrian cuisine, with leftover country bread serving as the foundation of an elegant layered dessert. Though it is soaked with chocolate and espresso sauce and buried in whipped cream, the bread doesn't disintegrate, and provides a pleasing textural contrast in every heavenly spoonful...
...ounces bittersweet or semisweet chocolate, finely chopped 8 ounces country-style white bread, crusts removed ½ cup freshly brewed espresso 2 tablespoons dark rum 2 tablespoons sugar 1 ½ cups chilled heavy cream 1 cup sliced almonds, toasted...
...With a small teaspoon or espresso spoon, scrape away the choke all the way down to the artichoke heart - the smooth, firm flesh below the choke. Be sure to scrap the choke from the entire surface of the artichoke heart. The artichoke is now ready for stuffing...
Scrape out the fuzzy choke with a small teaspoon or espresso spoon. Pull out the inedible purple-tipped leaves, if there are any, that surround the choke. Place the trimmed artichoke halves in the lemon water as you go. These completely edible artichoke halves may be cooked as is or sliced or cut into wedges...