Normandy Coffee Recipes

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NORMANDY COFFEE



Normandy Coffee image

From *The World Encyclopedia of Coffee* -- Per the intro, "Normandy is known for its apple orchards & gives its name to many dishes made w/apple juice or apple sauce. This recipe blends the flavour of apples w/spices for a delicious & tangy coffee drink." This is non-alcoholic as written, but is easily converted to a warming coffee toddy as mentioned in a note after the prep. *Enjoy* !

Provided by twissis

Categories     Beverages

Time 17m

Yield 4 serving(s)

Number Of Ingredients 8

2 cups black coffee (espresso strength)
2 cups apple juice (See note)
2 tablespoons brown sugar
3 oranges (thinly sliced)
2 small cinnamon sticks
1 pinch ground allspice
1 pinch ground cloves
cinnamon stick (to serve) (optional)

Steps:

  • Bring all ingredients to a boil over mod heat. Reduce heat & simmer for 10 minutes.
  • Strain into a serving jug or pot & pour into cappuccino style cups, adding a cinnamon stick to ea as desired.
  • NOTE #1: The recipe did not say otherwise & my assumption is that unsweetened apple juice is preferred, but sweetened can be used at your option.
  • NOTE #2: For the alcoholic version, replace 1/4 of the apple juice w/Calvados, added when the heat is reduced to simmer in Step 1 (DO NOT allow the Calvados to boil).

Nutrition Facts : Calories 130.8, Fat 0.3, SaturatedFat 0.1, Sodium 9.4, Carbohydrate 32.4, Fiber 2.6, Sugar 27.8, Protein 1.2

CHICKEN NORMANDY (ESCALOPE DE POULET A LA NORMANDE)



Chicken Normandy (Escalope de Poulet a la Normande) image

This is how my mum and grandma make chicken Normandy. The main things in this recipe are to have the chicken breasts really tender and the sauce not too liquidy. Bon appetit!

Provided by CeliaBC

Time 40m

Yield 4

Number Of Ingredients 8

1 tablespoon olive oil, or as needed
4 (5 ounce) skinless, boneless chicken breasts
1 (4.5 ounce) can button mushrooms, drained
1 cup heavy cream
1 large egg yolk
1 tablespoon Dijon mustard, or more to taste
salt and freshly ground black pepper to taste
2 cups hot cooked rice, or as needed

Steps:

  • Heat olive oil in a skillet over medium-high heat. Pan-sear chicken breasts in the hot oil until lightly browned, 2 to 3 minutes per side. Remove chicken breasts from the skillet.
  • Add drained mushrooms to the pan juices in the skillet and cook until they start to pop, about 5 minutes.
  • Whisk together cream, egg yolk, Dijon mustard, salt, and pepper in a small bowl; pour into the skillet with the mushrooms. Return chicken breasts to the skillet and simmer over medium-low heat, stirring occasionally to prevent the egg yolk from setting, until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center of the chicken breast should read at least 165 degrees F (74 degrees C).
  • Serve with cooked white rice.

Nutrition Facts : Calories 519.1 calories, Carbohydrate 26.4 g, Cholesterol 213.3 mg, Fat 30.2 g, Fiber 1.1 g, Protein 34 g, SaturatedFat 15.6 g, Sodium 323.2 mg, Sugar 0.7 g

POULET DE NORMANDY



Poulet De Normandy image

Make and share this Poulet De Normandy recipe from Food.com.

Provided by lhbishop

Categories     One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

1 (8 ounce) package seasoned bread crumbs
1/2 cup margarine
1 cup water
2 1/2 cups chopped cooked chicken
1/2 cup chopped green onion
1/4 cup chopped green onion top
1/2 cup chopped celery
1/2 cup light mayonnaise
3/4 teaspoon salt
1 1/2 1% low-fat milk
2 eggs
1 98% fat-free condensed mushroom soup
1 cup grated cheese

Steps:

  • Mix breadcrumbs, margarine, and water.
  • Place 1/2 of the mix into a casserole.
  • Mix chicken, onion, celery, mayonnaise, and salt. Spoon over first mixture and top with remaining bread mixture.
  • Beat eggs slightly, add milk, and pour over mixture.
  • Cover and refrigerate overnight.
  • Remove one hour before baking.
  • Spread soup over top.
  • Bake at 325°F for 40 minutes.
  • Put cheese on top and bake an additional 10 minutes.

Nutrition Facts : Calories 402.1, Fat 25.5, SaturatedFat 6.5, Cholesterol 100.3, Sodium 1163.1, Carbohydrate 23, Fiber 1.8, Sugar 2.7, Protein 19.7

PORK NORMANDY



Pork Normandy image

I got this recipe from my mother who learned to make it when we lived in England. It's a family favorite and great for company.

Provided by Tiffany Curtis

Categories     World Cuisine Recipes     European     French

Time 1h20m

Yield 6

Number Of Ingredients 9

1 tablespoon butter
1 ½ pounds pork tenderloin
1 medium onion, thinly sliced
1 large sweet apple - peeled, cored and thinly sliced
1 tablespoon all-purpose flour
5 ounces chicken stock
⅓ (12 fluid ounce) bottle hard apple cider
salt and pepper to taste
2 tablespoons heavy cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat butter in an oven-proof skillet over medium heat. Place pork tenderloin in butter, and brown on both sides. Remove from skillet, and set aside.
  • Stir in onions, and cook 2 to 3 minutes. Stir in apple, and cook until golden brown. Stir in flour; cook about 30 seconds.
  • In a bowl, stir together stock and apple cider. Stir into skillet, and bring to a boil. Return tenderloin to skillet. Season to taste with salt and pepper. Cover skillet.
  • Bake in preheated oven until tender, about 45 minutes. Remove tenderloin to a cutting board, and cut into 1 1/2-inch slices.
  • Pour the sauce, including the onions and apples, into a blender or food processor and pulse until smooth. Return the sauce to the pan, and reheat over medium-low; stir in 2 tablespoons cream, and heat until warm. Serve sauce spooned over sliced tenderloin.

Nutrition Facts : Calories 203.8 calories, Carbohydrate 9 g, Cholesterol 72.3 mg, Fat 8.4 g, Fiber 1.2 g, Protein 20.7 g, SaturatedFat 3.8 g, Sodium 175 mg, Sugar 5.8 g

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