Normandycoffee Recipes

NORMANDY COFFEE

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).

SEAFOOD NORMANDY

Steps:

• Combine scallops, shrimp, chopped spinach, and diced red bell pepper.
• Bring large pot of water to boil and add chopped onion and celery for flavor. Add 6 ounces fettuccini to the boiling water and cook to al dente.
• Meanwhile, put olive oil in saute pan and heat over medium-high heat. Then add shrimp, scallops, clams, chopped spinach, and diced red bell peppers. Saute for approximately 5 minutes.
• When fettuccini is done, drain. Drop mussels in the boiling water after removing fettuccini. Cook until mussels are open and tender, approximately 1 1/2 to 2 minutes, then drain and combine mussels with ingredients in the saute pan. Add the Alfredo Sauce to the pan and continue cooking for about 2 minutes.
• Add fettuccini to pan and toss until well combined. Plate, sprinkling top with freshly chopped parsley and garnish with lemon twist. Grind fresh pepper and salt if desired.
• Melt the butter in a saucepan over medium-low heat. Add the cream and simmer for 5 minutes, then add garlic, cheese, and cayenne and whisk quickly, heating through. Stir in parsley and serve.
• For a lower fat version, substitute 1 cup milk and 1/4 cup flour separately, instead of heavy cream.

CHICKEN NORMANDY

Steps:

• Combine 1/4 cup flour, salt and pepper in a large zip-top plastic storage bag or paper bag.
• Add chicken, seal bag and shake to coat.
• Sauté chicken in 1 Tbs oil in large skillet over medium heat about 5 minutes on each side until browned; remove from skillet.
• Place 2 Tbs flour in a small bowl and gradually add juice and Calvados, whisking until blended.
• Add 1 tsp oil to the skillet and sauté apple and shallots about 5 minutes over medium heat until tender.
• Return chicken to the skillet.
• Add apple juice mixture and bay leaf.
• Bring to a boil, cover, reduce heat and simmer, stirring occasionally, about 35 minutes until chicken is done.
• Discard bay leaf.
• Remove skillet from heat and stir in sour cream.
• Remove chicken to a serving platter, pour sauce from chicken over chicken and keep warm.
• Wipe the skillet clean.
• Melt butter in the skillet over medium heat, add sugar and apple rings and sauté about 5 min until lightly browned.
• Arrange apple rings on platter next to chicken mixture and serve.

CHICKEN NORMANDY

Steps:

• In a bowl, combine the first three ingredients. Spread half into greased 3-qt. baking dish. , In a bowl, combine the chicken, onion, celery, mayonnaise and salt. Spoon over stuffing; sprinkle with reserved stuffing mixture. Whisk the eggs and milk; pour over top. Spread with soup. , Bake at 325° for 40 minutes. Sprinkle with cheese; bake 10 minutes longer or until a thermometer reads 160°.