5005
2 tablespoons butter
6647
6 eggs, separated
9063 1. Saute carrots, celery AND onions IN melted butter until softened.
4471
Chestnut Gravy
8249
2. Add 1-1/4 cups chestnuts AND stir, cooking FOR 1 minute. Pour IN bourbon AND wine AND scrape browned bits from THE bottom OF THE pot.
4257
Makes 8 servings
8890 To boil chestnuts: Place chestnuts IN a pot OF boiling water AND boil FOR 25 TO 30 minutes or until tender. Drain AND let cool enough TO handle. Peel AND use as directed.
2335 To roast chestnuts: Preheat oven TO 425 degrees F. Place chestnuts IN a pan or on a baking sheet AND roast FOR 15 TO 25 minutes or until tender. When cool enough TO handle, peel
AND use nut meat as directed (or just pop right IN your mouth).
7314
Roasting chestnuts is a simple affair, but you can also boil them IN preparation FOR a holiday dish. Roasting or boiling will soften THE outer?covering OF THE nuts SO you can extract the
delectable chestnut meat. Whether you are roasting chestnuts IN THE oven or boiling them, cut a cross on THE rounded side.
2375
FOR Thanksgiving or Christmas dinner, toss cooked, roughly chopped chestnuts into stuffing, rice, or pasta dishes, or puree into gravy, soup, or dips. You can also add these delectable nuts to
bread, cheesecake, tarts, AND cookie recipes. OF course, you can always just roast them AND enjoy as an after dinner snack.
4537
1/4 teaspoon pepper
3362
2 teaspoons poultry seasoning
6887
2 carrots peeled AND diced
3657
1/4 teaspoon salt
8036
3. Remove rosemary stalks AND spoon mixture into a buttered casserole dish. Mix IN bread cubes.
4898
Makes 12 servings
6968
Chestnut recipes
Cranberry & Chestnut Stuffing
8102
2 fresh rosemary stalks
7354 2 cups prepared chestnuts (roasted or boiled, peeled, chopped)
9597
2/3 cup red wine
2869
2. Combine chestnuts with butter AND brandy IN a food processor AND puree until smooth.
5712
1-1/2 cups butter
7181
4. Whisk eggs with milk AND pour over stuffing. Bake 35 TO 45 minutes or until cooked through AND crispy on top.
7461 1-1/2 cups prepared chestnuts (roasted or boiled, peeled, chopped)
9277
1/2 cup granulated sugar
3830
Cooking with chestnuts
2828 1. Preheat oven TO 350 degrees F.
8489
Chocolate Chestnut Cake
8850
1/2 cup unsalted butter
5111 Directions:
6327
10 (1-ounce) squares bittersweet chocolate, chopped
25 Ingredients:
1587
1 medium white onion, chopped
9557
6 cups poultry stock (preferably turkey)
5645
1 teaspoon ground cinnamon
4725
Makes 16 servings
4832 Ingredients:
4511 Directions:
5472 Directions:
2589
1 stalk chopped celery
3896
3. Add stock AND simmer FOR 30 TO 40 minutes. Let gravy cool FOR a few minutes then pour into a blender AND puree until smooth.
5285
1 cup dried cranberries
8463
2 tablespoons bourbon
3616 3/4 pound prepared chestnuts (roasted or boiled, peeled, chopped)
3469
1. Preheat oven TO 350 degrees F. Cover a springform pan with parchment paper.
6566
5. Gently fold egg whites into chestnut mixture. Pour mixture into prepared pan AND bake 45 TO 50 minutes or until a toothpick comes OUT clean. Serve with cinnamon whipped cream.
4618
1/2 cup chopped white onion
5152
3 eggs
3550 Roasted chestnuts are a delectable munch after a holiday meal, but they are also a quintessential component OF many Thanksgiving AND Christmas recipes, from stuffings AND side dishes TO warm, wonderful desserts. If you haven¡¯t yet cooked with these holiday gems, here¡¯s your guide TO picking, roasting AND cooking with chestnuts.
How TO choose chestnuts
8356
4. Pour gravy back into pot AND stir IN remaining chestnuts. Heat before serving.
3937
1/4 cup milk
9851
2. Saute chestnuts AND onions IN melted butter FOR 3 minutes. Add salt, pepper, poultry seasoning AND rosemary AND continue cooking until onions are translucent.
9450
When you get your chestnuts home, simply store them IN an unsealed plastic bag IN a cool place away from direct light. They should last at least?one week, but FOR optimal freshness, try TO use
them within three TO four days AND only purchase THE amount you know you will use.
5966
How TO roast chestnuts
3763
4 tablespoons brandy
7715
How TO store chestnuts
5859 Ingredients:
4084
3. Add chocolate AND puree until well combined. Blend IN egg yolks 1 at a time. Pour mixture into a bowl.
6754
4. IN a separate bowl, beat egg whites with salt until they HAVE soft peaks. Beat IN sugar AND cinnamon a little at a time until stiff peaks form.
8743
2 (1-pound) loaves bread, cubed
5432
During early AND late fall, many grocery stores AND farmers markets will HAVE bins OF freshly picked chestnuts. Your best picks will BE vibrant brown nuts with a smooth, blemish-free outer surface
that has a bit OF a sheen. Forgo THE chestnuts with cracks AND opt FOR ones that similarly shaped, rounded at THE top with a slight point at THE bottom. Also, choose chestnuts that are firm and
heavy FOR their size.
5366
1 teaspoon salt
2909
Ingredients:
4511
Ingredients:
4084