CHESTNUT PUREE
Use this puree in our Chestnut Cake with Chocolate-Armagnac Glaze recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 1/2 cups
Number Of Ingredients 4
Steps:
- Combine chestnuts, milk, and salt in a saucepan. Using the tip of a paring knife, scrape seeds from vanilla bean into pan, and toss in pod. Bring to a simmer, and cook, partially covered, until chestnuts are very soft and all but about 1/2 cup of the liquid has been absorbed, about 20 minutes.
- Pour mixture through a fine-mesh sieve into a bowl, reserving chestnuts and cooking liquid separately and discarding vanilla pod. Process chestnuts in a food processor until very smooth, adding reserved cooking liquid (and additional milk if needed), 1 tablespoon at a time, until mixture is the consistency of a thick spread. Pour through a large-mesh sieve. Cover with plastic wrap, and refrigerate until ready to use.
SWEETENED CHESTNUT PUREE
Turn fresh chestnuts into sweetened chestnut puree. It can be used in cakes, breads, cookies, candies, nut spreads and so much more.
Provided by Erin Huffstetler, MyFrugalHome.com
Categories Ingredient
Time 40m
Number Of Ingredients 4
Steps:
- In a medium saucepan, bring the chestnuts, sugar and water to a boil. Reduce the heat to a simmer, and cook for 30 minutes, stirring occasionally.
- Remove for the heat, and stir in the vanilla.
- Then, pour the chestnut-syrup mixture into a food processor, and process, until smooth. It should be the consistency of cookie dough, when it's done.
- If you prefer a thinner, more spreadable consistency, add water, a little at a time, while pulsing, until you reach your desired consistency.
Nutrition Facts : ServingSize 2 tablespoons, Calories 47 calories, Sugar 6.2 g, Sodium 0.8 mg, Fat 0.2 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 11 g, Fiber 0.6 g, Protein 0.4 g, Cholesterol 0 mg
PURéE DE CHâTAIGNES (CHESTNUT PURéE)
Enjoy this rich and smooth chestnut purée alongside turkey or veal on Christmas Eve. In France, chestnuts are synonymous with the Christmas season
Provided by Amanda Nicolas - Associate editor
Categories Condiment, Side dish
Time 50m
Number Of Ingredients 7
Steps:
- Tip the chestnuts into a saucepan with the milk and thyme. Bring to the boil over a medium heat, then reduce the heat to a gentle simmer and cook for 10-15 mins. The chestnuts are ready when they start to fall apart slightly when pricked with a fork.
- Meanwhile, heat the butter in a small pan and fry the shallots over a medium heat until softened.
- Remove the thyme from the chestnuts and discard. Use a slotted spoon to transfer the chestnuts to a food processor, then pour in 100ml of the poaching milk, reserving the rest. Add the fried shallots and crème fraîche, then blitz to a thick purée, adding more of the reserved poaching milk to loosen if needed. Season with salt and some white pepper to taste. To freeze, leave to cool fully, then seal in an airtight container and freeze for three weeks.
- Tip the purée back into the saucepan and cover to keep warm until you're ready to serve. If the purée needs reheating, add a splash of the reserved poaching milk and warm through over a low heat.
Nutrition Facts : Calories 299 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 2 grams sugar, Fiber 0.4 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
SWEETENED CHESTNUT PURéE
If you cannot find ready made product, here's how you can easily make your own. From Nigella Lawson's website.
Provided by rosslare
Categories Nuts
Time 40m
Yield 2/3 cup, approximately
Number Of Ingredients 4
Steps:
- Chop the chestnuts roughly and put in pot with sugar and water. Bring to boil, covered. Simmer 25-35 minutes, until softened and liquid turned to syrup. Remove from heat.
- Stain the chestnuts, reserving the syrup.
- Pure the chestnuts in a blender, adding syrup as you go, until desired consistency achieved.
- Add the vanilla.
Nutrition Facts : Calories 2225.8, Fat 6.5, SaturatedFat 1.2, Sodium 36.4, Carbohydrate 529.7, Sugar 301.7, Protein 8.4
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- Dissolve the sugar, then add the cooked chestnuts and vanilla bean (scraped seeds and pod) and bring to a low simmer.
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OUR 18 FAVORITE CHESTNUT RECIPES - FOOD & WINE
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Estimated Reading Time 4 mins
- Wine-Braised Pork with Chestnuts and Sweet Potatoes. Legendary chef Jacques Pépin sears pork shoulder to make a terrific crust, then braises it slowly with stock, wine, chestnuts, and sweet potatoes until it's meltingly tender.
- Chestnut Stuffing with Fennel. When chef Suzanne Goin was a child, making stuffing for the holidays was one of her first forays into cooking. "My mom always used store-bought crumbs, and it became my job to doctor them up," says Goin.
- Baked Acorn Squash with Chestnuts, Apples, and Leeks. Halved acorn squash make perfect single-serving bowls. These are a great vegetarian main course for any winter holiday, but they're also a festive accompaniment to turkey, ham, or roast goose.
- Sweet Potato Gnocchi with Salsify, Chestnuts, and Ham. Chef Michel Nischan transforms a traditional Italian dish with local produce and country ham. "This satisfies people's yearning for pasta but with a more American approach," he says.
- Chestnut Pavlova. This chestnut pavlova recipe from television cook Nigella Lawson is fabulously festive: an exuberant, rich, and luxurious treat for the holidays.
- Roasted Squash with Chestnuts and Pomegranate. A drizzle of tangy pomegranate molasses makes this oven-roasted squash, an archetypal fall recipe, even more delicious.
- Sautéed Chicken with Celery Root Puree and Chestnuts. Chef Mourad Lahlou poaches fresh chestnuts sous vide to accompany chicken breasts and buttery celery root puree.
- Porcini and Chestnut Soup. Chef Michael Tusk uses porcini in two forms in this velvety soup. He blends dried ones with chestnuts for a deep layer of earthy flavor, then adds sautéed ones at the end as a topping.
- Orecchiette Bolognese with Chestnuts. Store-bought dried orecchiette gets tossed with a bolognese sauce made with just ham and ground chuck. Finishing the dish with chestnuts adds a delicious and unexpected touch.
- Chicken and Chestnut Soup. Tender, falling-off-the-bone slow-cooked chicken thighs simmer alongside roasted chestnuts and smoky black cardamom to form the base of this satisfying soup.
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