Holiday Entertaining 2000: Wild Kitchen


  Orange-Hazelnut Brown Butter

The Chef
PATRICIA YEO of AZ

Servings
Serves six.

Ingredients

1/2 cup butter
1/2 cup chopped hazelnuts, skin removed
1/2 cup orange juice
Zest of 1 orange
Salt and freshly ground black pepper

Cooking Instructions

Place a sauté pan over high heat, add butter, and heat until it bubbles and the milk solids start to turn golden brown. Add the hazelnuts; cook until they are slightly toasted, about 30 seconds. Remove from heat, add the orange juice and zest, and swirl the pan around until the mixture emulsifies. Season to taste with salt and pepper.

Best With
Yeo's Duck Schnitzel.




 
 
   
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