Best 2 Charred Chicory Cups Walnut Brittle Recipes

**Embark on a Culinary Journey with Charred Chicory Cups and Walnut Brittle: A Symphony of Flavors Awaits**

Discover a delightful harmony of flavors in this culinary masterpiece - charred chicory cups filled with a tantalizing combination of walnut brittle, creamy goat cheese, sweet roasted grapes, and a zesty lemon vinaigrette. This symphony of textures and tastes will leave your palate dancing with delight. Alongside this main recipe, embark on a sweet adventure with the irresistible walnut brittle recipe, a crispy and addictive treat that's perfect for snacking or topping desserts. Delve into the art of creating these culinary gems with our step-by-step instructions and helpful tips, ensuring a successful and enjoyable cooking experience. Let your taste buds embark on a journey of pure bliss as you savor each bite of these extraordinary dishes.

Let's cook with our recipes!

GRANDMA MYRNA'S HONEY-WALNUT BRITTLE

Grandma Myrna's Honey-Walnut Brittle image

After several failed attempts at making homemade brittle, I finally got some sense and called my Grandma Myrna! She gave me this recipe for brittle made in the microwave, and I had instant success! The best tips she gave were to 'work quickly, have everything pre-measured out, and for goodness' sake, don't burn yourself!'

Provided by Kim

Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes

Time 30m

Yield 16

Number Of Ingredients 8

Ingredients

1 tablespoon unsalted butter, plus more for baking sheet
1 cup chopped walnuts
1 cup sugar
½ cup honey
½ teaspoon salt
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
¾ teaspoon baking soda

Steps:

Grease a large baking sheet with butter.
Mix sugar and honey together in a large microwave-safe glass bowl; mixture will be very thick. Place in the microwave and cook on high for 1 minute. Stir, and cook 1 minute more. Stir mixture again, and cook until mixture boils and sugar is dissolved, an additional 30 seconds to 2 minutes.
Stir walnuts into the bowl with the sugar mixture. Heat in the microwave another 3 to 4 minutes. Stir in butter, salt, cinnamon, and vanilla extract. Microwave until mixture is caramel in color, an additional 1 to 2 minutes.
Carefully remove bowl from microwave, and quickly stir in baking soda until incorporated. Immediately pour mixture onto the buttered cookie sheet. Allow to cool until brittle is set, about 15 minutes. Break into pieces and store in an airtight container.

Nutrition Facts : Calories 135.7 calories, Carbohydrate 22.3 g, Cholesterol 1.9 mg, Fat 5.5 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 0.9 g, Sodium 132.4 mg, Sugar 21.4 g

BLUE CHEESE, WALNUT, AND CHICORY SALAD

Blue Cheese, Walnut, and Chicory Salad image

If you've been looking at endive and radicchio in the stores for years but never bought any because you thought you just wouldn't like it, I'm here to tell you, you probably do--especially in a salad like this. When chicory is combined with a sweet and tangy mustard vinaigrette, mixed with toasted, crunchy nuts, and wonderfully rich, subtly salty blue cheese, it all makes perfect sense.

Provided by Chef John

Categories Salad Green Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 9

Ingredients

1 cup chopped walnuts
2 tablespoons Dijon mustard
6 tablespoons rice vinegar
3 tablespoons balsamic vinegar
¼ teaspoon freshly ground black pepper
½ cup olive oil
1 head radicchio
4 heads Belgian endive
4 ounces blue cheese, crumbled

Steps:

Stir or toss walnuts in a dry pan over medium heat until very hot to the touch and toasted, about 5 minutes.
Mix Dijon mustard, rice vinegar, balsamic vinegar, and pepper together in a bowl for dressing. Pour in olive oil, about 1 teaspoon at a time, whisking constantly, until thick and coats the back of a spoon. Taste and adjust as necessary.
Cut radicchio in half; cut out the core using 2 angled cuts. Cut each half in half again and slice across into about 1-inch pieces. Slice root ends off of endive and peel off about 1/3 of the leaves, leaving them whole for presentation. Slice remaining endive into 1/2-inch pieces.
Transfer all radicchio and endive to a bowl and toss, making sure leaves are separated and evenly distributed. Crumble in about 1/2 of the walnuts and 1/2 of the blue cheese. Pour in dressing and toss with your hands until everything is perfectly coated.
Place whole endive spears on a serving plate. Pile salad on top and scatter remaining walnuts and blue cheese on top.

Nutrition Facts : Calories 644.2 calories, Carbohydrate 27.5 g, Cholesterol 21.3 mg, Fat 55.4 g, Fiber 18.3 g, Protein 17.7 g, SaturatedFat 11.1 g, Sodium 710.9 mg, Sugar 4.1 g

Tips:

To select the best chicories, look for ones that are firm and have tightly closed leaves.
When preparing the chicories, remove any wilted or damaged leaves and rinse them thoroughly.
To ensure the chicories are evenly charred, cook them over medium-high heat and turn them frequently.
For the walnut brittle, use a heavy-bottomed saucepan to prevent burning.
Be careful when working with hot sugar, as it can cause severe burns.
To prevent the brittle from crystallizing, add a few drops of lemon juice or vinegar.
For a more pronounced flavor, toast the walnuts before adding them to the brittle.

Conclusion:

The combination of charred chicories and walnut brittle creates a unique and flavorful dish that is perfect for a special occasion or a casual meal. The chicories provide a slightly bitter and earthy flavor, while the brittle adds a sweet and crunchy contrast. This dish is sure to impress your guests and leave them wanting more.