HAZELNUT AND BROWN BUTTER CAKE
This cake, with its subtle toasted-nut flavor and moist, buttery texture, is one of the few things I can't resist, especially when it's still warm from the oven. It's also delicious made with walnuts or almonds in place of the hazelnuts.
Provided by Scott Conant
Categories dessert
Time 1h30m
Yield Makes one 10-inch cake; Serves 12
Number Of Ingredients 6
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.
SCALLOPS WITH HAZELNUT BROWN BUTTER
The distinct, rich flavor and fantastic crunch of hazelnuts add a delicious twist to this recipe for scallops.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Number Of Ingredients 6
Steps:
- In a large skillet, stirring frequently, cook butter over medium heat until golden brown and most of the foam has subsided, about 4 minutes. Immediately transfer butter to a small bowl. Stir in hazelnuts and vinegar, and season with salt and pepper. Cover hazelnut butter to keep warm, and set aside. Wipe out pan with a paper towel.
- Season scallops generously with salt and pepper. Place same skillet over medium-high heat. When skillet is hot, cook scallops, in two batches (to avoid steaming), until browned and opaque in center, turning over once with a thin-bladed metal spatula, about 2 minutes total.
- Divide arugula among four serving plates; top with scallops. Spoon hazelnut butter over scallops.
CAULIFLOWER WITH HAZELNUT BROWN BUTTER
In this recipe, cauliflower's mild but distinct flavor is enhanced with a sauce comprising brown butter and roasted hazelnuts. Be sure to monitor the butter carefully: You'll want it to brown, but not burn.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Place hazelnuts on a baking sheet; toast until fragrant, about 10 minutes. Transfer nuts to a kitchen towel; rub off loosened papery skins. Coarsely chop nuts; set aside.
- Trim stems of cauliflower so they sit flat, keeping head intact. Bring several inches of water to a boil in a large steamer or in a pot fitted with a rack; add salt to taste. Steam cauliflower until just tender, about 10 minutes. Transfer to a platter.
- In a medium saucepan, melt butter over medium heat. Add hazelnuts, and cook until butter turns brown, 3 to 4 minutes. Remove from heat, and add lemon juice and chives. Season with salt, and stir to combine. Pour over cauliflower, and serve immediately.
HAZELNUT BROWN BUTTER SAUCE
A sauce to accompany pasta or could be served over a nut crusted fish I suppose. I will be putting over butternut ravioli for an upcoming italian themed party. Came from a website entitled "Check it".
Provided by DogAndCatDoc
Categories Sauces
Time 25m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- In a small saucepan, brown the butter over medium heat until it is nutty-smelling and golden-brown.
- Add the wine and hazelnuts and let reduce slightly.
- Serve over pasta or other dish of your choice.
Nutrition Facts : Calories 131.1, Fat 12.2, SaturatedFat 5.2, Cholesterol 20.3, Sodium 55.5, Carbohydrate 1.8, Fiber 0.7, Sugar 0.5, Protein 1.2
HAZELNUT BROWN BUTTER
Yield makes about 1/2 cup
Number Of Ingredients 6
Steps:
- In a skillet over medium-high heat, toast the hazelnuts until deep brown in color, about 3 to 5 minutes. Remove from the skillet, finely chop, and return to the skillet. Add the anise seeds and allow them to toast for a few seconds, constantly shaking the pan to avoid burning. Add the butter and sage, and stir constantly. Season with the salt and pepper and continue to stir until the butter has a nutty brown color. Transfer the butter to a container, remove the sage leaves, and refrigerate. Once the butter has cooled, stir again to ensure that all the ingredients are evenly mixed. Use immediately or store in the refrigerator for 2 to 4 weeks.
HAZELNUT BROWN BUTTER
Number Of Ingredients 5
Steps:
- Preheat the oven to 375°F.
- Spread the hazelnuts on a baking sheet, and toast 8 to 10 minutes, until they're golden brown and smell nutty. When the nuts have cooled, chop them coarsely.
- Dissolve the sugar in the Frangelico in a small bowl.
- Cook the butter in a medium saucepan over medium heat about 5 minutes, shaking the pan occasionally, until the butter browns and smells nutty. Once the butter has browned, remove the pan from the heat and wait a minute or two. Add the nuts, salt, and the Frangelico mixture, making sure to scrape all the Frangelico and sugar into the pan. (Be careful, the butter might foam up a little, and it's very hot.)
ROASTED BRUSSELS SPROUTS WITH HAZELNUT BROWN BUTTER
Roasting brings the best out of many vegetables, and Brussels sprouts are no exception. The browned butter and hazelnuts are wonderful with the roasted sprouts in this recipe, adapted from Eating Well (October/November 2006).
Provided by GaylaJ
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Position rack in bottom third of oven and preheat to 450°F.
- Put butter on a large rimmed baking sheet and roast until the butter is melted, browned and fragrant (4-5 minutes).
- Remove baking sheet from oven and toss Brussels sprouts and hazelnuts with the browned butter; sprinkle with salt and pepper.
- Return to oven and roast for 7 minutes; sprinkle with water, toss, and continue roasting until the sprouts are tender and lightly browned (another 7-9 minutes).
- Note: I used quite a bit more butter and added extra hazelnuts.
BROWN-BUTTER SHRIMP WITH HAZELNUTS
Shrimp is an ideal weeknight ingredient, for both its versatility and its quick-cooking nature. This one-skillet meal pairs sweet shrimp with crunchy hazelnuts that are toasted in oil to awaken and refresh their rich, nutty flavor. Browned butter infused with garlic gently cooks the shrimp, keeping them tender and juicy, and a final addition of lemon juice turns the mixture into a tangy, rich pan sauce. Leftovers can be tossed with greens for a quick and satisfying salad, or used for a seafood-based fried rice.
Provided by Kay Chun
Categories dinner, easy, quick, weeknight, seafood, appetizer, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
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.
More about "hazelnut brown butter recipes"
HAZELNUT-BROWN-BUTTER BROWNIES RECIPE - STELLA PARKS
From foodandwine.com
5/5 (1)Total Time 1 hr 30 minsServings 20
- Preheat the oven to 325°. Line a 9-by-13-inch baking pan with foil, pressing it into the corners and leaving overhang on the 2 short sides.
- Spread the hazelnuts in a pie plate and toast for 15 minutes, until fragrant and the skins blister; transfer to a kitchen towel to cool slightly, then rub off the skins. Let cool completely. Transfer the nuts to a food processor. Add the cocoa, salt and 1/2 cup of the sugar and pulse until finely ground.
- In a large saucepan, cook the butter over moderate heat, shaking the pan occasionally, until nutty-smelling and golden and the foam subsides, about 5 minutes. Remove from the heat and add the chopped chocolate; let stand until melted, about 2 minutes. Whisk the butter and chocolate until smooth, scraping up any browned butter solids from the bottom of the pan. Let cool slightly.
- In a large bowl, using an electric mixer, beat the eggs with the remaining 2 1/2 cups of sugar and the coffee until tripled in volume, about 5 minutes. Beat in the chocolate-butter mixture. Add the cocoa-hazelnut mixture and beat to combine, scraping down the bowl. Scrape the batter into the prepared pan and bake for about 50 minutes, until the top is glossy and a toothpick inserted in the center comes out with a few moist crumbs attached. Let the brownie cool completely on a rack, then refrigerate until chilled.
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