French Noisette Cups Recipes

SIMPLE FRENCH TOAST IN A CUP

Steps:

• Melt butter in the bottom of a large microwave-safe mug in the microwave, about 30 seconds. Tilt mug to coat all sides with melted butter.
• Stir melted butter, milk, egg, cinnamon, sugar, and vanilla extract together in the mug. Press bread cubes into milk mixture.
• Microwave on High until set, about 90 seconds.

FRENCH NOISETTE CUPS

Steps:

• In a large bowl, cream butter and cream cheese. Beat in flour. Refrigerate, covered, 30 minutes or until easy to handle., Preheat oven to 350°. Spread hazelnuts in a 15x10x1-in. baking pan. Bake 7-10 minutes or until fragrant and lightly browned, stirring occasionally. To remove skins, wrap hazelnuts in a tea towel; rub with towel to loosen skins. Reserve 24 hazelnuts for topping., Shape dough into 24 balls. With floured fingers, press evenly onto bottom and up the sides of ungreased mini-muffin cups., Place brown sugar and remaining hazelnuts in a food processor; pulse until hazelnuts are finely ground. In a small bowl, whisk egg, melted butter and vanilla; stir in hazelnut mixture. Fill cups with 2 teaspoons; top each with a reserved hazelnut., Bake 18-22 minutes or until set. Remove to wire racks to cool.

NOISETTES D'AGNEAU

Steps:

• Heat oil in Dutch oven over medium-high heat. Toss in lamb bones and brown on all sides, about 5 minutes per side. Stir in broth, cored tomatoes, onion, carrot, celery and tomato paste and boil until sauce is reduced to 3 cups, about 20 minutes. Strain liquid and reserve.
• In large skillet over medium-high heat, melt ¼ cup butter. Add lamb medallions, in batches if necessary, and sauté until medium-rare, about 7 to 8 minutes per side. Transfer lamb to platter and keep warm.
• Add wine and shallot to skillet and bring to boil, scraping up any browned bits. Stir in reduced lamb liquid and tarragon and boil 15 minutes. Swirl in remaining ¼ cup butter and pate; remove sauce from heat.
• If necessary, plunge artichoke hearts into boiling water to reheat; drain and pat dry. Arrange on heated platter. Spoon 1 tablespoon chopped tomato over each artichoke heart. Top each with 1 lamb medallion. Spoon some of the sauce over. Serve immediately, offering remaining sauce separately.