Wednesday, September 30, 2015

Hazelnut Spice

Hazelnut Spice
Use this spice to sprinkle on yogurt, roasted winter squash, or mushrooms.  Toasted pecans can replace the hazelnuts. 

Dried zest of 1/2 orange
1/4 teaspoon fine grain sea salt
1/4 cup toasted hazelnuts
1 tablespoon brown or muscovado sugar
3/4 teaspoon ground cinnamon
1 teaspoon finely ground espresso beans
1 teaspoons poppy seeds
Use a mortar and pestle to crush the orange with the salt.  Add the hazelnuts, brown sugar, cinnamon, and espresso and continue to crush until you have achieved a sandy, pebble consistency.  Stir in the poppy seeds.  Store in an airtight container in a dark place and use within a few weeks.

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