Brown Butter Pistachio And Poppy Seed Financiers Recipes
BROWN BUTTER PISTACHIO AND POPPY SEED FINANCIERS
A financier is a French cake traditionally made with ground almonds. For a colorful twist on the classic, try pistachios instead with this recipe from food blogger Beatrice Peltre's "La Tartine Gourmande."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 8 muffin-size or 24 mini-muffin-size financiers
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Line a standard muffin tin with 8 paper liners or a mini-muffin tin with 24 paper liners, or use silicone muffin molds; set aside.
- Using a coffee or spice grinder, grind pistachios into a fine powder; set aside.
- In a small saucepan, melt butter over medium heat until light brown in color; remove from heat. Add cardamom pods and vanilla bean and seeds; let stand for 10 minutes. Strain butter; discard solids and set aside.
- In a large bowl, mix together pistachio powder, rice flour, cane sugar, poppy seeds, and salt. Beat in egg whites until smooth; quickly stir in melted butter. Divide batter evenly among prepared muffin cups (use 1 heaping teaspoon batter per mini, if using) and transfer to oven; bake until a cake tester inserted into the center of the cakes comes out clean, about 20 minutes for standard size and 12 to 14 minutes for mini. Remove from oven and let cool completely.
BROWN BUTTER-SAUTEED TILAPIA WITH PISTACHIOS
Steps:
- Place flour in a shallow dish or resealable plastic bag and season with salt and pepper. Dredge fillets in flour mixture or add to bag, close, and shake to coat.
- Place 1 tablespoon of the butter and oil in a large frying pan over medium heat. When it foams, lower heat to medium-low. Shake excess flour off 2 of the fillets, add to pan, and cook until golden brown and crisp, about 2 minutes per side. Remove fillets to a plate and repeat with remaining fillets.
- Add remaining 1 tablespoon butter and cook until it begins to brown. Immediately remove from heat, stir in lemon juice, and pour over fish. Lay a lemon slice over each fillet, sprinkle pistachios over top and serve with mashed or roasted potatoes and a simple green salad.
FARRO SPAGHETTI, BEETS, BROWN BUTTER, POPPY SEEDS
Provided by Ron Suhanosky
Categories Food Processor Pasta Vegetable Christmas Vegetarian Dinner Root Vegetable Beet Fall Winter Party Noodle Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4-6
Number Of Ingredients 9
Steps:
- 1. Preheat the oven to 400°F. Place the beets in a glass or ceramic baking dish. Cover with the olive oil and water. Bake until a tester easily passes through the beets, about 1 1/4 hours. Let cool.
- 2. Bring a large pot of salted water to a boil.
- 3. Peel the beets and cut into chunks. Add to the bowl of a food processor fitted with a metal blade and process to a rough puree. Add the spaghetti to the boiling water and cook according to the package directions.
- 4. Add the butter to a 10-inch skillet. Turn on the heat to high. Brown the butter, about 2 minutes. Add the poppy seeds and toast for 2 minutes. Add the pureed beets, salt, and the 1/4 cup pasta water to the skillet. Stir to fully incorporate.
- 5. Use a wire-mesh skimmer or tongs to remove the spaghetti from the pot and place them directly into the skillet with the sauce. Stir to combine.
- 6. Divide the spaghetti into equal portions and place on warm plates. Use two round or oval soup spoons to form little balls of the goat's milk cheese. Place a ball on top of each serving.
- 7. Serve immediately.
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BROWN BUTTER PISTACHIO FINANCIERS RECIPE - KRISTEN KISH
From foodandwine.com
3/5 Total Time 45 minsServings 36
- Preheat the oven to 400°. Butter and flour 36 mini muffin cups. In a saucepan, cook the 7 ounces of butter over moderate heat, shaking the pan, until the milk solids begin to brown, about 5 minutes. Scrape the butter and browned solids into a bowl and let cool. Whisk in the brown sugar, egg whites, granulated sugar and almond extract.
- In another bowl, whisk the pistachios with the 1 cup of all-purpose flour, the cake flour and the salt. Fold the dry ingredients into the brown butter mixture until combined.
- Spoon the batter into the muffin cups and bake for about 15 minutes, until risen but still slightly soft in the center. Let cool slightly, then invert onto a rack to cool. Serve the financiers with crème fraîche and berries.
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