CHESTNUT AND SHERRY SOUP WITH TRUFFLE GARNISH
This recipe was created by chef Traci Des Jardins of San Francisco's Jardinière. It's part of a special menu she created for Epicurious's Wine.Dine.Donate program.
Provided by Traci Des Jardins
Yield Makes 10 servings
Number Of Ingredients 22
Steps:
- Preheat oven to 350°F.
- Using chestnut knife or sharp paring knife, make large X on flat side of each chestnut through shell but not meat. Soak chestnuts in bowl of warm water to cover by 2 inches for 15 minutes, then drain well. Arrange chestnuts in 1 layer in shallow baking pan, then roast in middle of oven until shells curl away at X mark, about 15 minutes. Wearing protective gloves, peel away shells from chestnuts while still hot. In large pot boiling water, blanch chestnuts 2 minutes, then drain. Using kitchen towel, rub chestnuts to remove skins. Coarsely chop and reserve.
- In large stock pot over moderately high heat, heat butter until melted. Add garlic, shallots, leeks, and celery and sauté until very soft, about 8 minutes. Add thyme, bay leaf, and chestnuts. Cook, stirring occasionally until chestnuts are golden brown and aromatic, about 10 minutes. Add white wine and bring to boil, then reduce until no liquid remains, 15 to 18 minutes. Add 3/4 cup sherry and bring to boil, then reduce until almost no liquid remains, about 10 minutes. Add stock and bring to boil. Reduce heat to moderately low and continue cooking until chestnuts fall apart very easily, about 1 1/2 hours (If chestnuts are not completely cooked, the finished soup will be gritty.) Remove from heat and remove thyme and bay leaf. Stir in remaining 1/2 cup sherry and honey. Working in batches, transfer to blender and blend until smooth. Strain through fine-mesh strainer into clean pot. Stir in salt and pepper and keep warm.
- In heavy 2-quart pot over moderately high heat, bring truffle juice to boil, then lower heat and reduce by 1/4, about 5 minutes. Add butter and sherry and continue cooking until butter is melted, about 30 seconds. Remove from heat and whisk until frothy, about 2 minutes. (Alternatively, use hand blender to froth.) Stir in chives, salt, and pepper.
- Divide soup evenly among 10 shallow soup bowls. Place 1 tablespoon truffle garnish in center of each bowl. Serve immediately.
NIPPLES OF VENUS (CAPEZZOLI DI VENERE)
I first learned of these confections through the famous scene of the same name in the movie Amadeus. Fast forward 30-plus years later, and inspired by a viewer's request, I finally learned that these were in fact real, and very delicious, thanks in part to the star of the show, chestnuts. Serve these as a sexy snack during a Valentine's viewing of the corresponding film.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 24
Number Of Ingredients 13
Steps:
- Cream sugar and butter together with a spatula until light and creamy. Set aside.
- Heat an inch of water in a pot set over low heat. Melt dark chocolate in a heat-proof bowl placed over the pot. Stir with a small spatula.
- Place chestnuts in a food processor; pulse on and off until very finely ground. Add chestnuts to the sugar-butter mixture and stir until combined. Add salt, cayenne pepper, vanilla extract, and brandy. Stir well. Pour in the melted chocolate and mix again until filling is well blended.
- Scoop filling onto a silicone-lined baking sheet and smooth out if necessary. Cover the balls in plastic wrap and refrigerate while you prepare the white chocolate coating.
- Reserve about 20% of the white chocolate to stir in later. Melt the rest in a heat-proof bowl over a pot of simmering water until an instant-read thermometer inserted in to the chocolate reads 105 degree F (41 degrees C). Add the reserved white chocolate and stir until melted.
- Place 1 chocolate truffle on a fork and hold it up above the white chocolate coating. Spoon on the white chocolate until ball is well coated. Use another fork to push the truffle onto a lined baking sheet. Repeat with the remaining truffles and coating. Place the bowl of coating back over hot water if it chocolate starts to harden.
- Mix confectioners' sugar with enough milk to make a very thick paste that will hold together well. Dye it pink with red food coloring. Transfer into a piping bag and pipe a small dot on top of each truffle. Serve truffles in paper candy cups.
Nutrition Facts : Calories 169.4 calories, Carbohydrate 21.3 g, Cholesterol 8.7 mg, Fat 8.2 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 3.9 g, Sodium 17.6 mg, Sugar 14.9 g
CHESTNUT-TRUFFLE CAPPUCCINO
Steps:
- In a heated saucepan, add butter and saute shallots and garlic until lightly brown, about 3 minutes. Add chestnuts and truffles and season. Add chicken stock and bring to a simmer. Reduce by 1/3 and add cream and truffle oil. Bring back to a simmer and check for seasoning. Transfer to a blender and puree smooth.
- Pour the pureed mixture into 4 coffee cups, 2/3 full. Steam like a cappuccino. Garnish on top with minced truffle and serve immediately.
CHESTNUT TRUFFLES
Chestnuts and white truffles combine with Eagle Brand sweetened condensed milk in this silky creamy Holiday treat.... Decadent, Festive with a surprising filling!!
Provided by Chef mariajane
Categories Candy
Time 20m
Yield 48 truffles
Number Of Ingredients 8
Steps:
- In heavy saucepan over low heat (or in double boiler), melt chocolate and butter. Stir in remaining ingredients.
- Transfer to parchment paper lined 8 or 9 inch square or round pan. Cool. Chill until firm enough to handle, about 2-3 hours.
- Using a melon baller, scoop mixture and roll into balls. Place on parchment paper lined cookie sheet and refrigerate.
- CHOCOLATE COATING: melt chocolate with shortening on stove-top or microwave just until melted.
- Stove-top method: Place chocolate and shortening in the top of a double boiler over hot, not simmering, water, stirring just until melted.
- Microwave method: Place chocolate and shortening in microwave-proof bowl. Microwave on medium one minute; remove from microwave and stir. If chocolate is still not melted, repeat every 30 seconds until melted. NOTE: Time will vary accordingto microwave oven and how finely chopped the chocolate is.
- Use a fondue fork (or skewer or other small fork), dip truffles in melted chocolate. Let excess chocolate drain from truffles before removing from fork or skewer and placing on cookie sheet to harden.
Nutrition Facts : Calories 124.2, Fat 7.7, SaturatedFat 4.6, Cholesterol 9.2, Sodium 20.1, Carbohydrate 13.5, Fiber 0.3, Sugar 13, Protein 1.4
MOIST TURKEY CROWN WITH CHESTNUT TRUFFLE STUFFING
If a huge turkey seems too much to bear and turkey sandwiches aren't your thing, opt for a crown instead of a whole bird
Provided by Emma Lewis
Categories Dinner, Main course
Time 1h50m
Number Of Ingredients 16
Steps:
- To make the brine, heat 200ml of the water, salt, honey or sugar and a couple of thyme sprigs in a small pan. When the salt has dissolved, stir together with the remaining water. Place the turkey in a bowl and pour over the brine. Cover and chill for 4-8 hrs.
- For the stuffing, heat a knob of the butter in a frying pan. When melted, add the shallot and fry for a couple of mins until softened. Add the mushrooms and fry for 5 mins until they start to turn golden. Pour over the madeira, add the chestnuts and the leaves from 1 thyme sprig. Cook for 10 mins more until all the liquid has evaporated. Drizzle with the truffle oil and leave to cool, then mix together with the remaining butter.
- Remove the turkey from the brine and discard the liquid. Use kitchen paper to gently pat the meat until it's dry all over, then use your fingers or a spoon to gently ease under the skin of the bird, making a pocket between its flesh and skin. Smear the truffle butter all over the flesh, following the contours of the breast. Brush a little more butter over the skin, then place in a roasting tin. Can chill at this stage up to 1 day ahead.
- Heat oven to 200C/fan 180C/gas 6. Roast for 1 hr (about 40 mins per kg). Halfway through cooking, baste with the juices and loosely cover with foil if the skin is browning. Check that the turkey is done by piercing the thickest part with a skewer - the juices should run clear. Remove from the tin and leave to rest, covered loosely with foil, for 10 mins.
- While the turkey is resting, make the gravy. Pour away any excess fat from the roasting tin, then place the tin over a medium heat on the hob. Tip in the shallot, then cook for a couple of mins, stirring often. When the shallot has softened, sprinkle over the flour and mix through. Slowly pour in the madeira, scraping up any caramelised cooking juices. If the gravy starts to turn lumpy, quickly whisk out any lumps. Bring to the boil and simmer until reduced by half, then pour in the chicken stock. Simmer for 5-10 mins until lightly thickened. Strain before serving, if you like.
Nutrition Facts : Calories 449 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 55 grams protein, Sodium 1.67 milligram of sodium
CHOCOLATE & CHESTNUT TRUFFLE TORTE
This glamorous dessert makes the perfect festive centrepiece for a posh Christmas party
Provided by Good Food team
Categories Dessert, Treat
Time 6h
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Grease a 25cm springform tin, then line the base and sides with baking paper. Whisk eggs and sugar until pale and thick.
- Sift the flour and cocoa together onto the mixture, then gently fold in, followed by the butter. Pour into the tin, ease to the edges, then bake for 8-10 mins until risen and firm to the touch. Cool in the tin.
- Meanwhile, beat the chestnut purée and egg yolks until as smooth as possible. Melt the chocolate in a bowl over a pan of simmering water with half the cream. Remove from the heat, then beat into the chestnut mixture.
- Whisk the egg whites until stiff. In a separate bowl, whip the remaining cream until it holds its shape. Fold into the chocolate mixture, then carefully fold in the egg whites. Drizzle the brandy, if using, over the sponge base, then pour the chocolate mix on top. Level the surface and chill for 5 hrs or overnight until firm. Chill for 2 days, or freeze for 2 months. Thaw overnight in the fridge.
- To serve, carefully remove from the tin, strip off the paper and slide onto a cake stand. Dust heavily with cocoa.
Nutrition Facts : Calories 704 calories, Fat 54 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 37 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.42 milligram of sodium
CHESTNUT TRUFFLE CAKE
This rich, gluten-free cake makes a perfect dinner-party dessert
Provided by Mary Cadogan
Categories Dessert, Dinner
Time P1DT30m
Number Of Ingredients 11
Steps:
- Put the chestnuts in the food processor with the sugar, then process until fairly smooth. Put the butter and chocolate in a pan with the milk, then gently heat, stirring, until they have melted to a smooth sauce. Stir in the vanilla and cognac. Add to the chestnut mix in the food processor, then whizz again until fairly smooth.
- Line a lightly buttered small loaf tin with cling film, then pour in the chestnut truffle mix. Smooth the top, then cover the tin with cling film. Chill for 24 hrs.
- To serve, turn the truffle cake out onto a flat plate or board. Peel off the cling film. Gently melt the chocolate, butter and cream for the topping, then spread over the top and sides of the cake. Return to the fridge to set. Will keep in the fridge for another 6 days. Decorate with a dusting of icing sugar. Serve cut into thin slices with a little single cream poured around (cold vanilla custard is also very good).
Nutrition Facts : Calories 525 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 44 grams sugar, Protein 4 grams protein, Sodium 0.36 milligram of sodium
More about "chestnut truffles food"
20 BEST CHESTNUT RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
RECIPE: DARK CHOCOLATE CHESTNUT TRUFFLES - DR WILLIAM LI
From drwilliamli.com
CHRISTMAS CHOCOLATE TRUFFLES WITH CHESTNUTS - EVERYDAY …
From everydayhealthyrecipes.com
CHESTNUT CHOCOLATE TRUFFLES - BINKY'S CULINARY CARNIVAL
From binkysculinarycarnival.com
CHESTNUT TRUFFLES RECIPE | MARTHA STEWART
From marthastewart.com
Servings 24Category Dessert & Treats Recipes
- Bring heavy cream to a simmer in a small saucepan over medium heat. Remove pan from stove. Add chocolate and corn syrup, stirring until chocolate is melted. Fold in chestnuts; transfer to a medium bowl, and place in the refrigerator to chill until set, about 1 hour.
- Using a dessert spoon, scoop out about 2 teaspoons of chocolate mixture, and, using fingers, form into roughly shaped balls; place on a parchment-lined baking sheet. Transfer to the refrigerator until cold and firm, 15 to 30 minutes.
- Roll balls in confectioners' sugar or cocoa, coating completely, and store in covered container in the refrigerator or a cool dry place until ready to serve. This recipe can be made up to 5 days in advance. Do not roll in sugar or cocoa until just before serving.
CHESTNUT TRUFFLES RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
Category Cakes And DessertsEstimated Reading Time 50 secs
CHOCOLATE CHESTNUT TRUFFLES RECIPE | EPICURIOUS
From epicurious.com
4.4/5 (3)Author Condé NastServings 25
HEALTHY CHESTNUT CHOCOLATE TRUFFLES - BLEND WITH SPICES
From blendwithspices.com
CHESTNUT RESIDENCE MEAL PLAN AGREEMENT 2023/2024
From foodservices.utoronto.ca
CHOCOLATE CHESTNUT TRUFFLES: A DELICIOUS TASTE OF FALL
From outdoorapothecary.com
CHESTNUTS AND CHOCOLATE TRUFFLES - LA CUCINA ITALIANA
From lacucinaitaliana.com
CHOCOLATE DIPPED WHOLE CHESTNUT TRUFFLES — JASMINE …
From jasminehemsley.com
HOW TO COOK THE PERFECT CHICKEN à LA KING – RECIPE
From theguardian.com
CHESTNUT CHRISTMAS TRUFFLES RECIPE | OLIVEMAGAZINE
From olivemagazine.com
OUR 18 FAVORITE CHESTNUT RECIPES - FOOD & WINE
From foodandwine.com
CHOCOLATE-CHESTNUT TRUFFLES (SUGAR-FREE) - CREATIVE IN MY KITCHEN
From creativeinmykitchen.com
CHESTNUT TRUFFLES - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love