Right now I am in a dreamy state after sampling and photographing this incredible cake! If you need a special dessert and you’re a hazelnut fan, you should seriously consider taking the time to whip this up. You will thank me for the rest of your life.
For the month of January Jelena from A Kingdom for a Cake invited us to start this year with a dreamy celebration cake. She challenged us to make the Esterhazy cake a.k.a the Hungarian dream. What better way to start the year than with a sweet dream?
Recently I’ve been in a bit of a rut when it comes to dinner. When that happens I fall back on old recipes that can feed us for the better half of the week so I can cook less often or I really push for eating dinner out or ordering in. This chicken dish was just what I needed, a quick a delicious dinner. It’s simple, doesn’t have a lot of ingredients and is a lot more exciting than your typical crusted, baked chicken.
The hazelnuts are a really nice surprise here and pair well with the rosemary and parmesan. Coating the chicken with the mayo and mustard keeps the chicken moist. Pounding the chicken out thin helps it to bake evenly without getting dry, a problem I often have with baked chicken.
Skinning the hazelnuts is by far the most time consuming (and frustrating! and messy!) part of this meal. After toasting them for a few minutes in a 375 degree oven, place them in a large, clean dish towel and rub them together, pound them on the counter, etc to get the skins off. Don’t worry if you don’t get all the skin off of every nut, though. Your store sells blanched hazelnuts?! By all means use those! And send me some! I am not a fan of skinning hazelnuts, and would love a little shortcut there.
I served this with steamed green beans and mashed sweet potatoes. It made for a lovely, colorful and tasty plate of food and a meal I’d definitely like to have again.