Browned Leeks With Hazelnut Butter Recipes

HAZELNUT AND BROWN BUTTER CAKE

Steps:

• In a saucepan, melt the butter over medium heat, and continue to cook it until it turns brown and smells quite nutty, being careful not to let it burn, 10 to 15 minutes. Remove from the heat and let cool almost to room temperature.
• Meanwhile, heat a convection oven to 325 degrees F or a conventional oven to 350 degrees F. Butter the bottom of a 10-inch round cake pan and line the bottom of the pan with parchment paper.
• Spread the hazelnuts on a rimmed baking sheet and toast them in the oven until lightly browned and fragrant, 10 to 15 minutes. Wrap the hazelnuts in a clean kitchen towel and rub them together vigorously to remove most of the skins. (It's fine if some is left on.)
• Chop about 1/4 cup of the nuts finely. Grind the rest of the toasted nuts in a food processor until finely ground.
• Sift the flour, confectioners' sugar, and salt together into a large bowl. Add the ground nuts and whisk to combine. Add the egg whites and whisk them together well with the dry ingredients. Slowly add the melted butter, whisking constantly until it is completely incorporated and no butter is floating on top of the mixture.
• Pour the batter into the prepared pan and sprinkle the top with the reserved chopped nuts. Bake until the cake feels solid but still gives slightly when touched, 40 to 45 minutes. Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate.

BROWN-BUTTER SHRIMP WITH HAZELNUTS

Steps:

• In a 12-inch skillet, heat oil over medium. Add hazelnuts and cook, stirring frequently, until the nuts smell toasty and are deep golden, about 2 minutes. Using a slotted spoon, transfer the nuts to a paper towel-lined plate. Season with salt and pepper.
• Add butter and shallot to the skillet, and cook, stirring, until shallots are golden and butter is browned, about 3 minutes. Stir in garlic, then add shrimp. Season with salt and pepper, and cook, stirring occasionally, until shrimp turn opaque and light golden, 4 to 5 minutes. Stir in lemon juice and parsley.
• Transfer shrimp to a serving platter and spoon over any pan sauces. Top with the toasted hazelnuts and serve with crusty bread or over egg noodles.

GRIDDLED LEEKS WITH HAZELNUT DRESSING

Steps:

• Arrange the leeks in a wide, lidded pan, so they're no more than 2 leeks deep at any point, then pour over enough boiling water to cover. Cover the pan and cook for 4-6 mins until just tender. Drain, refresh in cold water, then drain again. Now set aside until you are ready to serve.
• Whizz the nuts in a food processor until finely chopped but not powdery, or chop by hand. Mix with the oil, citrus juices and vinegar. Season well.
• To serve, heat a griddle or frying pan and toss the leeks in some oil. Griddle batches for 1 min on each side until slightly charred and warmed through, then put onto 4 plates. Stir the parsley into the nutty dressing, spoon over and serve.

WARM CREPES WITH HAZELNUT BROWN BUTTER

Steps:

• For crepes:
• Whisk flour, sugar, and salt in large bowl. Make well in center of flour mixture. Whisk milk and next 5 ingredients in medium bowl to blend. Add to flour mixture; whisk to blend. Cover; let stand at room temperature 2 hours.
• Heat nonstick skillet with 7-inch-diameter bottom over medium-high heat. Brush bottom with melted butter. Pour generous 2 tablespoons batter into skillet; swirl to coat bottom. Cook until edges are light brown, about 30 seconds. Loosen edges gently with spatula and turn crepe over. Cook until bottom begins to brown in spots, about 30 seconds. Transfer to plate. Cover with paper towel. Repeat to make 12 crepes total, brushing skillet with melted butter as needed and stacking crepes between paper towels. (Can be made 1 day ahead. Cover and chill.)
• For hazelnut cream:
• Using on/off turns, finely chop nuts with sugar in processor. Add remaining ingredients; process until blended.
• Butter rimmed baking sheet. Place 1 crepe on work surface. Place 1 tablespoon hazelnut cream in lower right quarter of crepe. Fold crepe in half over cream, then into quarters, folding to show layers. Transfer to prepared baking sheet. Place 1 teaspoon hazelnut cream atop crepe. Repeat with remaining 11 crepes and hazelnut cream. (Can be prepared 3 hours ahead. Cover with plastic wrap and chill.)
• Preheat oven to 400°F. Bake until crepes are hot and crisp around edges, about 6 minutes.
• Meanwhile, prepare sauce:
• Stir Frangelico and sugar in small bowl until sugar dissolves. Melt butter in heavy large skillet over medium-high heat; cook until butter browns, stirring occasionally, about 5 minutes. Remove from heat. Mix in Frangelico mixture, nuts, and salt.
• Divide crepes among 6 plates. Spoon sauce over and around crepes.

BROWNED LEEKS WITH HAZELNUT BUTTER

Steps:

• Preheat the oven to 350 degrees. While it heats, cut the leeks crosswise into 1/2 inch slices; set aside.
• Toast the hazelnuts: spread the nuts on a jelly roll pan and place them in the preheated oven for five to ten minutes; watch carefully to be sure they don't burn. when the nuts smell toasty and a cooled nut is crisp and crunchy, the nuts are properly toasted. Remove the papery skins by rubbing a few nuts at a time between your palms or in a rough dish towel. Chop the nuts into fine bits.
• In a large skillet, melt two T of the butter; add the nuts and saute for about 5 minutes, until the butter browns. do not overcook. With a slotted spoon, transfer the nuts to a samll bowl and set aside.
• Melt the remaining 2 T of butter in the skillet, add the leeks and salt, and saute for 10 minutes, until the leeks are limp and beginning to brown. (You may stop at this point and do the final step just before serving.).
• Stir in the chopped nuts and vermouth and cook over medium heat until most of the liquid is evaporated, 3 to 4 minutes. Add more salt if needed and serv right away.