Best 4 Normandy Coffee 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).

CHICKEN NORMANDY (ESCALOPE DE POULET A LA NORMANDE)

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.

POULET DE NORMANDY

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.

PORK NORMANDY

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.