Best Hazelnut Shakerato Recipes

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SHAKERATO



Shakerato image

There isn't much to the shakerato: a shot of espresso poured over ice cubes and simple syrup, then shaken. But when those three elements are rattled around in a cocktail shaker for what seems like an eternity (it actually clocks in at 15 seconds), they undergo an alchemical transformation: the dense espresso, now frothy, sweet and flecked with ice, is as refreshing as it is flavorful.

Provided by Oliver Strand

Categories     non-alcoholic drinks

Yield 1 drink

Number Of Ingredients 2

1 shot fruity espresso
4 teaspoons simple syrup

Steps:

  • Make 1 shot fruity espresso and pour immediately into a cocktail shaker with 5 to 6 ice cubes. Add 4 teaspoons simple syrup and shake vigorously for 15 seconds. Strain into a glass. Serve immediately.

Nutrition Facts : @context http, Calories 73, UnsaturatedFat 0 grams, Carbohydrate 20 grams, Fat 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 19 milligrams, Sugar 19 grams

HERBED HAZELNUTS



Herbed Hazelnuts image

Provided by Food Network Kitchen

Categories     appetizer

Time 17m

Number Of Ingredients 0

Steps:

  • Spread 3 cups hazelnuts on a baking sheet; roast at 400 degrees F until toasted, 10 minutes. Cool slightly, then wrap in a towel and rub to remove the skins. Heat 3 tablespoons olive oil in a skillet. Add the nuts, 1 1/2 teaspoons chopped thyme, 1/2 teaspoon each lemon zest and chopped rosemary, 1 teaspoon kosher salt and 1/4 teaspoon pepper; cook, stirring, 2 minutes.

CAFFE SHAKERATO



Caffe Shakerato image

Provided by Aida Mollenkamp

Categories     beverage

Time 2m

Yield 1 drink

Number Of Ingredients 6

Freshly brewed double shot espresso
1 teaspoon sugar
Crushed Ice
Coffee Whipped Cream, for garnish
1 1/2 cups cold heavy cream
3 tablespoons coffee-flavored liqueur (recommended: Kahlua)

Steps:

  • In the base of a cocktail shaker, mix together espresso and sugar until sugar is dissolved. Fill shaker with crushed ice, close, and shake until shaker is frosted and mixture is foamy, about 20 seconds.
  • Strain into a martini glass, top with a dollop of Coffee Whipped Cream, and serve.
  • Place very clean glass or metal bowl and metal whisk in freezer just until cold, about 5 minutes.
  • When everything is cold, place cream in bowl and begin to whisk until it froths up and starts to thicken, about 1 minute. Whisk vigorously until soft peaks form (the cream will hold a point when the whisk is lifted but will fall back into the bowl almost immediately), about 1 minute.
  • Add the liqueur and whisk until stiff peaks just form (the cream stays put on the whisk when it is lifted from the bowl), about 1 minute. Store covered in refrigerator until ready to use.
  • Yield: 1 1/2 cups

HAZELNUT CHICKEN



Hazelnut Chicken image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil
One 4-pound chicken, cut into 8 pieces
Kosher salt
2 carrots, chopped
2 stalks celery, chopped
1 onion, chopped
3 tablespoons hazelnut liqueur
2 tablespoons balsamic vinegar
2 cups low-sodium chicken broth
1 cup smashed Cerignola olives
1/2 cup dried figs, quartered
3 sprigs fresh oregano
1/2 cup chopped, peeled hazelnuts
1/4 cup fresh Italian parsley, chopped

Steps:

  • Heat a 5 1/2-quart braising pan over medium-high heat. Add the oil to the pan and continue to heat. Using a paper towel, dry the chicken pieces well. Season all sides of the chicken with 1 1/2 teaspoons salt. Add the chicken to the hot pan skin-side down, and cook until the skin is golden brown and the chicken releases easily from the pan, about 4 minutes. Flip the chicken and cook the other side until nicely browned, about 4 minutes more. Transfer the chicken to a plate and set aside.
  • To the hot pan, add the carrots, celery and onion. Cook, stirring often with a wooden spoon, until the vegetables are fragrant and beginning to soften, about 3 minutes. Add the hazelnut liqueur and balsamic vinegar to the pan and cook, scraping up all the brown bits that may have stuck to the bottom of the pan. Simmer until the liquid is reduced by half, about 2 minutes. Stir in the chicken broth, olives, figs and oregano. Nestle the chicken pieces into the vegetables skin-side down and simmer, covered, for 30 minutes, flipping the chicken halfway through.
  • Transfer the braised chicken to a clean platter to rest. Simmer the sauce until reduced slightly, about 5 minutes. Pour the sauce over the chicken and sprinkle with the hazelnuts and parsley.

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