Glazed Chestnuts Food

MARRONS GLACéS (CANDIED CHESTNUTS)

Steps:

• Holding the chestnut by the thicker base, carefully make slight cuts in the tip of the chestnut skin to form a cross, trying not to cut into the chestnut itself (see picture).
• Place the chestnuts in a pan and cover with water to just a little over the level of the chestnuts. Warm over a medium-high heat to bring to a boil and boil for around 10 minutes. The ends of the chestnuts that you cut should fan open.
• Remove the pan from the heat and take a few chestnuts out of the water at a time and carefully peel them with the help of a cloth, if it helps. It can be tricky as the chestnuts may be hot, but it is easiest when they are still warm and slightly moist (which is why just taking some out of the water at a time is suggested). Take care not to break them, if possible, and use the tip of a knife to get any bits of the skin that may be stuck in the crevasses. Discard the skins and cooking water.
• Place the sugar and water in a clean pan and warm them over a medium heat to dissolve the sugar. Bring to a simmer and cook for a minute or two, then add the peeled, cooked chestnuts. Simmer them for around 10 minutes then remove the pan from the heat. If you like, you can transfer everything to a sealable container, or you can just set the pan aside, covered. Either way, let the chestnuts sit in the syrup at room temperature overnight.
• The next day (around 24hrs later), remove the chestnuts from the syrup with a slotted spoon and set aside temporarily. Bring the syrup to a simmer again and add back the chestnuts. Simmer for 2-3 minutes then remove from heat and allow to cool again, then leave overnight.
• Repeat this process two more times, ie bringing to a simmer 4 times in total, over 4 days. On the fourth day, after you have simmered and removed from the heat, take the chestnuts out of the syrup and set them on a parchment-lined baking sheet.
• Preheat the oven to 250F/120C and place the chestnuts in the oven for around 1 hour until they are relatively dry to look at and touch. Allow to cool then either serve or wrap - they can be kept at room temperature but are best separated with parchment or in individual paper liners within a sealed container.

MARRONS GLACé (CANDIED CHESTNUTS)

Steps:

• Gather the ingredients.
• Place the chestnuts in a large pan with just enough water to cover them. Bring the water to a boil and cook the chestnuts for 10 minutes.
• Drain the chestnuts and discard the cooking liquid.
• Using a clean dish towel (some people prefer to use their fingers), rub the thin skin off the cooked chestnuts. Be careful as they might be hot, but right after they've been boiled is when removing the skin is the easiest.
• In a separate pan, bring the 2 1/2 cups water, granulated sugar, and vanilla to a boil, stirring constantly.
• Continue cooking the sugar mixture for 5 minutes, but now stirring occasionally.
• Add the prepared chestnuts to the boiling sugar syrup and stir the chestnuts until the whole mixture returns to a boil.
• Continue cooking the chestnuts, stirring frequently, for 10 more minutes.
• Pour the candied chestnuts along with the syrup into a large container and loosely cover it.
• Allow the chestnuts to soak in the syrup for 12 to 18 hours.
• Once the soaking time has passed, place the chestnuts and syrup into a clean pan and let boil for 2 minutes. Remove from heat.
• Place the mixture in the same container you soaked them in the first time. Cover loosely for 18 to 24 hours.
• Repeat the entire process a total of 3 to 4 times (boil for 2 minutes, soak for up to 18 hours) until the sugar syrup has been totally absorbed by the chestnuts.
• Once there's no more liquid, it's time to bake the chestnuts in a preheated oven at 250 F. Arrange the candied chestnuts on a parchment-lined baking sheet.
• Place the baking sheet into the oven and turn off the heat. Allow the chestnuts to dry in the oven for 45 minutes to 1 hour until they have firmed up and the surfaces of the nuts are dry.
• Store the marrons glacé in an airtight tin, or if making for gifts, put into paper cases and box or wrap in cellophane. Enjoy.

GLAZED CHESTNUTS

Steps:

• Cut a ring around each chestnut, then place them in boiling salted water to cover and cook for 3 minutes. Remove them from the water, a few at a time, and peel (both outer shell and inner skin) while still hot.
• Put the butter in a saucepan and turn the heat to medium. A minute later, add the chestnuts, a sprinkling of salt and pepper, and 1/4 cup water. Cover and cook, stirring occasionally, until the chestnuts are quite tender, about 30 minutes, adding a little more water if necessary. When the chestnuts are ready, uncover and boil away any excess water, leaving the chestnuts glazed with the butter. Serve hot.

GLAZED CHESTNUTS WITH HARICOTS VERTS

Steps:

• Cook shallot in 2 tablespoons butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until lightly browned, about 5 minutes. Add chestnuts, broth, and liqueur and simmer, swirling skillet occasionally, until liquid is evaporated and chestnuts are glazed, 3 to 5 minutes. Season with salt and pepper, then remove from heat and keep warm.
• Cook beans in a 6- to 8-quart pot of boiling salted water , uncovered, until crisp-tender, 4 to 5 minutes. Drain in a colander, then transfer beans with tongs to a large bowl of ice and cold water to stop cooking. Drain well.
• Heat remaining 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until lightly browned. Add beans and toss until heated through, about 2 minutes. Season with salt and pepper.
• Serve beans topped with chestnuts.
• *Available at some supermarkets and specialty foods shops.
• **Available at Laird & Co. (877-438-5247).

GLAZED ROASTED CHESTNUTS

Steps:

• In a hot small pot melt butter, add chestnuts toss to coat.
• Carefully add liqueur and toss to coat and reduce to glazed over chestnuts.
• Remove and plate sprinkle with salt.
• Enjoy them hot!

TERIYAKI-GLAZED WATER CHESTNUTS WITH BACON

Steps:

• Heat oven to 350°F.
• Wrap bacon around water chestnuts and peppers; secure with wooden toothpicks.
• Place in shallow baking dish; brush with glaze.
• Bake 10 to 12 min. or until heated through. Discard toothpicks before serving.

GLAZED CHESTNUTS

Steps:

• Broth:.
• Bring to simmer in 4 quart pot. CAREFULLY slide pot to one side of burner so it simmers on one side only. This makes it easier to skim.
• Every hour use a ladle and skim the pot. Rinse ladle between uses and put in bowl of water to hold. When reduction reaches 1/4th original amount ladle into saucepan and reduce to 1 1/2 cups. Strain with fine meshed sieve. Cool and refrigerate.
• Chestnuts:.
• Fresh: arrange in single layer in a wide skillet. Pour over broth and port. Liquid should be half way up pan. Cover and bring to simmer over med heat then reduce heat to med low and simmer gently for 30 minutes. Remove lid and simmer until liquid becomes a thick glaze about 10 to 15 mins more. Move pan quickly back and forth to coat chestnuts. Add cream at this point. Simmer two minutes more. Again move pan to coat. Season. Keep warm in oven for up to 30 minutes.
• For bottled:
• Cook same way but skip 30 minute cooking while covered.