Recipe Exchange

Nothing beats the tastes and smells of home cooking! Do you need to bring a dish to an upcoming event? Perhaps you can find that special recipe you have been looking for in this section. Is there a recipe you have that everyone enjoys? Share it with your neighbors!

The recipe exchange page offers a convenient way to trade your favorite recipes and discover new ones to try. If you would like to share your recipes with others in the neighborhood, please post them here.

Looking for the recipes from the Chez Melange cooking class? Click on the button to the left labeled 'Chez Melange Cooking Class for 1800 PCH' and pick them up from there.

If you need a recipe that you can't find here, let us know and we will scour our personal cookbooks, find it, and post it for you! Email your requests to: Jennifer@LiveAtTheBeach.com

Buon Appetit!!
Espresso Brittle (Print this)
Espresso Brittle

Yields about 1 cup.

1 cup sugar
1/4 cup water
2 Tbs. espresso beans, crushed with a rolling pin or chopped in a food processor to medium-fine crumbs
1 oz. (2 Tbs.) butter
Pinch salt

Line a baking sheet with kitchen parchment and spray the parchment with nonstick cooking spray or grease it lightly. In a medium heavy-based saucepan, combine the sugar and water. Heat over high heat, swirling the pot occasionally (don't stir it) for even color, until it turns light amber. Add the crushed espresso beans (don't worry if the sugar seems to foam), swirl them around in the caramel, and continue to cook until the caramel turns brown. Remove the pan from the heat. Carefully whisk in the butter and salt (the butter will sputter). Immediately pour the brittle onto the prepared baking sheet, quickly tilting the baking sheet to get the brittle to flow into a thin layer (be careful -- the brittle is very hot). As it cools and slows down, use a metal spatula to spread it into an even thinner layer. Let cool. Chop two-thirds of the cooled brittle into small pieces by sealing it in a plastic bag and smashing it with a mallet or rolling pin. Sift the crumbs in a strainer if you don't want the powder. Break the remaining brittle into shards and use them to garnish bowls of coffee ice cream.
Brought to you by:Jennifer Goorchenko
1800 PCH is compliments of:
Vicki Goorchenko
ABR, CRS, GRI, SRES (CA DRE#00705455)

Vista Sotheby's Int'l Realty
1801 S. Catalina Ave.
Redondo Beach, CA 90277

Send an Email
View Website
Phone:
310.751.0172

Live At The Beach