MOULES à LA NORMANDE
Impress your dinner guests with this glorious Normandy recipe of juicy, plump mussels with apple brandy and bacon. Serve with loads of crusty bread to mop up the sauce.
Provided by English_Rose
Categories Mussels
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Heat the butter in a pan until it foams. Add the diced bacon and cook over a moderate heat for 5-8 minutes until lightly browned.
- Stir in the garlic, onion and thyme and fry for a further 5 minutes until the onion becomes translucent.
- Discard any open mussels, then add the remainder to the pan with the Calvados and diced apple. Cover and leave to steam for a few minutes until the mussels start to open. Pour in the heavy cream and gently bring up to the boil. Season.
- Serve the mussels piping hot with crusty bread.
POULET à LA NORMANDE
This simple, classic braise from northern France brings together the fall flavors of sweet apples, yeasty cider, cream and chicken. The only trick is flambéing the Calvados or brandy, which gives it a toasty flavor - it's literally playing with fire, so if you'd prefer not to do that, you can stay safe and get very similar results by pouring the liquor in off-heat, and gently simmering it to evaporate the alcohol.
Provided by Francis Lam
Categories main course
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Pat the chicken very dry with paper towels, and season well with salt and pepper. Heat the fat in a large Dutch oven or deep skillet over medium-high until shimmering. Brown the chicken, in batches if necessary, skin side down until deep golden, 6 to 8 minutes, then flip, and sear the other side until golden, another 3 minutes.
- If flambéing: Make sure there is nothing flammable near or above your stove. Gently warm the Calvados in a saucepan over medium heat. When the chicken is well browned, protect your hand, and use a long kitchen match to light the liquor on fire, then carefully pour it into the chicken pan. The flame can shoot over 2 feet high, so be careful. Cook until the flame subsides. If not flambéing: Once the chicken is browned, turn off the heat, and add the Calvados. When the sizzling subsides, turn the heat on to medium low, bring the liquid to a simmer and cook for 4 minutes to evaporate the alcohol.
- Add the cider and onions, and bring to a boil over medium heat. Turn the heat down to a very gentle simmer. Quickly peel and core the apples, and cut them into 1 1/2-inch chunks, and place them on top of the chicken. Cover the pan, and cook, checking occasionally to ensure the liquid is maintaining a gentle simmer, not boiling, until the chicken is just cooked through, 35-40 minutes.
- Remove the chicken, onions and apples to a platter, and cover. Make a slurry with the cornstarch and 3 tablespoons of cold water. Stir this into the braising liquid, and bring to a simmer for 1 minute, until thickened. Stir in the crème fraîche, and season the sauce with salt to taste, replace the chicken, onions and apples in the sauce and serve with crusty bread and a salad.
Nutrition Facts : @context http, Calories 932, UnsaturatedFat 35 grams, Carbohydrate 37 grams, Fat 55 grams, Fiber 6 grams, Protein 52 grams, SaturatedFat 15 grams, Sodium 1765 milligrams, Sugar 21 grams, TransFat 0 grams
CHARLOTTE AUX POMMES A LA NORMANDE
This is certainly an amazingly popular dessert in Normandy where it is sometimes served with an apricot sauce, or with Creme aux Oeufs, a sweet custard sauce, the recipe for which is posted separately. Supposedly, my Grandfather was always able to get on my Grandmother's good side by bringing home an Apple Charlotte from a French bakery on Madison Avenue, which, we were told, she never shared with my Father. This is traditionally made with Pain Brie, the recipe for which is posted. I like a mixture of firm, tart apples and a few sweet, softer apples--like Granny Smiths and a couple of MacIntosh)
Provided by Chef Kate
Categories Dessert
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Cut the crusts from the brread and reserve for other use such as bread crumbs.
- Lightly brush both sides of each slice with butter.
- Line the bottom of a charlotte mold (it should be 6" across by 3" deep --you may use a deeper mold--it will just require extra care in unmolding) with 3 to 4 of the slices of bread cut in triangles and overlapping by about 1/4".
- Line the sides of the mold with 6 to 8 slices cut in rectangles that are the same height, they should also overlap slightly.
- Reserve 3 slices for the top.
- Pre-heat the oven to 350 degrees.
- Saute the apples in the remaining butter for 3 to 4 minutes and add the sugar and cinnamon; stir well and cook another 1 to 2 minutes.
- Pour the apples into the bread-lined mold and press down lightly with the back of a spoon.
- Cover with the reserved slices of buttered cut to fit the space.
- Place the mold on a sheet pan and bake in the oven for 45 minutes.
- Cool for at least thirty minutes and unmold onto a serving plate.
- Serve warm or room temperature with Creme aux Oeufs or apricot sauce.
- Note: This version is not overly sweet, certainly not as sweet as many other Charlottes.
Nutrition Facts : Calories 420.9, Fat 14.5, SaturatedFat 7.9, Cholesterol 30.5, Sodium 570.3, Carbohydrate 67.8, Fiber 5, Sugar 24.9, Protein 6.8
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- Normandy Fish Stew / Marmite Dieppoise. Marmite Dieppoise is a beautiful dish of fish, crème fraiche, cider, butter, mollusks, and crustaceans. It is a creamy, fishy broth served in various coastal village restaurants in Normandy.
- Meadow-Salted Lamb. Meadow-salted lamb, or Salt Meadow™ Lamb, is an exceptionally tender, well-marbled, and very red meat which has a much finer taste than the lamb we know and love.
- Tripes à la Mode de Caen. Not many people can stomach a cow’s stomach. However, this French version of Scot’s Haggis contains not only the stomach but the bones, hooves, and until 1995 a section of the large intestine, which the French now ban.
- Trou Normand. This is a Normandy custom served either as a dessert or between meals as a palate cleanser. The recipe involves pouring Calvados liqueur, a digestif that awakens your appetite, over tangy apple sorbet in a small glass.
- Mère Poulard Omelette. Famous for its irresistibly fluffy texture, the Mère Poulard omelet remains a guarded secret. Experts believe that the yolk and egg whites are separated and individually whipped before being combined.
- Omelette Vallée d’Auge. This traditional French recipe from Normandy is a different version of regular omelets. The recipe includes cream, butter, apples, sugar, eggs, and Calvados and is much sweeter than a regular omelet.
- Crêpes Mylene. This traditional French dish from Normandy is made with butter, salt, sugar, lemon juice, eggs, milk, and flour. Peach slices are placed into each crepe and finally get rolled and coated with a delicious warm sauce made of almonds, orange juice, poached pears, sugar, butter, lemon juice, and plum brandy.
- Teurgoule. Teurgoule is “the mother of all rice puddings!” It is made with cinnamon, nutmeg, salt, full-fat Normandy milk, sugar, and rice. It is cooked very slowly in an earthenware dish, in a wood-fired bread oven, over a low temperature until a crust layer is formed on the surface of the pudding.
- Joue de Bœuf. This classic Normandy recipe is the ultimate comfort food! Joue de Bœuf is made with beef cheek cooked with onions, carrots, cider, apples, seasoning, and spices.
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