CHESTNUT RECIPES
Fit for a royal banquet, these elegant stuffed squashes provide a festive entrée for a holiday season menu. Accompany them with the traditional trimmings like cranberry sauce, sweet potatoes, roasted vegetables, and pumpkin pie. The recipe will be easier to assemble if you prepare the chestnuts the day before. As a time-saver, consider purchasing cooked, peeled chestnuts in a jar. Choose from a number of tasty winter squashes: sugar pumpkins, acorn, small butternut, delicata, or sweet dumpling.
CHESTNUT, WILD RICE, AND PECAN STUFFED SQUASHES
Yield: 8 to 10 servings
3 1/4 cups (840 ml) water, divided
1 cup (240 ml) wild rice
1 teaspoon salt
4 or 5 small winter squashes
Organic canola oil as needed
3 stalks celery, finely chopped
1 small onion, finely chopped
5 cloves garlic, crushed
1 tablespoon extra virgin olive oil
1 1/4 cups (300 ml) cooked peeled chestnuts* or 1 15-ounce (425g) jar
4 slices 100% whole grain bread
1/2 pound (225g) button or cremini mushrooms, chopped
2/3 cup (160 ml) coarsely chopped pecans, toasted
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon poultry seasoning
Freshly ground black pepper
1/2 cup chopped parsley
- Preheat the oven to 400 degrees (Gas Mark 6) and have ready 1 or 2 baking sheets. Combine 3 cups of the water, the wild rice, and salt in a 2-quart saucepan. Cover and bring to a boil over high heat. Reduce the heat to medium-low, and cook for 45 to 55 minutes, or until the rice is tender.
- Wash the squashes, cut them in half with a firm chef's knife, scoop out the seeds, and brush the cavities with the canola oil. Arrange the squashes on the baking sheet, cut side down, and bake them for 30 minutes.
- To make the stuffing, combine the celery, onion, remaining 1/4 cup water, garlic, and olive oil in a large, deep skillet. Cook and stir for about 5 to 6 minutes, or until soft and transparent, Transfer to a large bowl along with the chestnuts.
- Toast the bread until bread it is dry. Cut it into small cubes and add them to the bowl with the chestnuts.
- Add the cooked wild rice, mushrooms, pecans, salt, thyme, oregano, poultry seasoning, and pepper and mix well. Adjust the seasonings if needed.
- Remove the squashes from the oven and generously fill the cavities with the stuffing. Cover the baking sheets with aluminum foil, shiny side down, and return the squashes to the oven for 30 minutes longer, or until tender when pierced with a fork.
- To serve, cut each stuffed squash in half and sprinkle with chopped parsley.
*1/2 pound (225g) fresh chestnuts in the shell
Notes: Extra stuffing can be put into a covered casserole dish and baked at 350 degrees (Gas Mark 4) for 30 minutes.
If using fresh chestnuts, make a crisscross cut in each chestnut. Place the chestnuts into a large saucepan with about 3-inches of water to cover. Boil the chestnuts for 20 to 25 minutes. Peel with a firm, sharp paring knife while still warm, removing the inner brown skin as well as the outer shell.
The holidays are for toasting family unity and bonding with friends. And a little sweet indulgence goes a long way to enhancing the festive mood. Plan to have some cooked and peeled chestnuts on hand to whip up this tasty nog when unexpected visitors drop in or prepare it a day ahead for a special occasion.
SPICY CHESTNUT AND CRANBERRY NOG
Yield: about 3 3/4 cups (900 ml)
2 cups (480 ml) vanilla soymilk, divided
2/3 cup (160 ml) peeled and well-cooked broken chestnuts
1/4 cup (60 ml) fresh cranberries
1/4 cup (60 ml) cranberry juice cocktail
1/2 cup (120 ml) maple syrup
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
- Pour 1 cup (240 ml) of the soymilk into the blender and add the chestnuts and fresh cranberries. Blend on high speed until the chestnuts and cranberries are completely broken down and you have a thick, creamy consistency.
- With the machine running, add the remaining soymilk, cranberry juice cocktail, maple syrup, vanilla extract, and spices and blend for 30 seconds, or until all the ingredients are blended and foamy.
- Serve immediately, or chill thoroughly. Stored in the refrigerator in a covered container, Spicy Chestnut and Cranberry Nog will keep for up to 5 days.
Heavenly rich and captivatingly delicious, this traditional old world dessert takes on refreshing nuance with a hint of maple flavor, an abundant splash of cinnamon, and a blast of chunky chestnuts nibbles. Adding a hint of texture are toasted sliced almonds. Put it all together and you're about to taste an irresistible fall and winter dessert that's a chestnut sensation! For convenience, the strudel can easily be made a couple of days ahead and refrigerated. Serve it room temperature or warm it gently, uncovered, at 325 degrees for about 10 to 15 minutes to crisp the filo dough.
MAPLE CHESTNUT APPLE STRUDEL
Yield: about 21 to 24 slices
1/2 cup (120 ml) sliced almonds, toasted
Topping
2 tablespoons organic sugar
1/4 teaspoon ground cinnamon
Filling
2 cups (480 ml) cooked and peeled coarsely chopped chestnuts
1 cup (240 ml) raisins
1 cup (240 ml) organic sugar
1/2 cup (120 ml) whole-wheat pastry flour
1 1/2 teaspoons ground cinnamon
1/4 cup (60 ml) maple syrup
1 teaspoon vanilla extract
1 teaspoon maple extract
3 tablespoons lemon juice
2 pounds (1 kilo) Granny Smith apples, peeled, cored, cut into eighths and sliced
Dough
15 sheets filo dough, thoroughly defrosted*
1/3 cup (80 ml) canola oil (approximately)
- Have ready a lightly oiled jellyroll pan. Place the toasted almonds in a small bowl and set it aside. Combine the organic sugar and cinnamon in another small bowl and set it aside.
- To make the filling, combine the chestnuts, raisins, organic sugar, flour, and cinnamon in a large bowl, stir well, and set it aside. Combine the maple syrup, vanilla and maple extracts in a small bowl, and set it aside.
- Measure the lemon juice into a separate large bowl and stir in the apples, coating them well to prevent them from turning brown. Set it aside.
- Preheat the oven to 350 degrees (Gas Mark 4) and clear off the kitchen counter. You'll need lots of working room to prepare the filo dough. Place a dishtowel vertically on one end of the counter. Open the package of filo and unroll the dough. Place it on the towel, and cover the dough with another dishtowel to prevent it from drying out. Each time you remove a filo sheet, be sure to re-cover the dough. For convenience, place the canola oil in a small bowl.
- Remove one sheet of filo and lay it on the counter horizontally in front of you. Using a pastry brush, coat the dough lightly with the canola oil. Remove a second sheet of filo, lay it over the first sheet, and brush with oil. Repeat the process until you have 5 sheets altogether.
- Combine the sliced apples with the toasted almonds, chestnut mixture, and the maple syrup mixture and stir well to distribute the ingredients evenly.
- Place one-third of the filling horizontally along the center of the filo dough, leaving 1 1/2 inches (3.5 cm) on either end. Lift up one horizontal edge and fold it over the filling. Tuck in both of the sides. Then, fold the remaining horizontal edge over and brush lightly with oil.
- Place the roll on the prepared baking sheet, seam side down, and brush lightly with oil. Repeat the process with two more rolls, placing all three rolls on the baking sheet. Sprinkle the reserved organic sugar and cinnamon mixture over the tops.
- Use a serrated knife to cut 1 1/2-inch (3.5 cm) slices half-way through. Bake for 45 minutes. Remove and cool about 10 minutes, then cut through the slices. Use a spatula to transfer them to a large, attractive serving platter. Serve warm, room temperature, or chilled. Refrigerated, leftover Maple Chestnut Apple Strudel will keep for up to 5 days.
* Filo dough is available in Middle Eastern groceries in the freezer section.
Ever taste a dish that had such a pleasing blend of flavors you just wanted to keep on eating and eating? This irresistible risotto is worth waiting a whole year for fresh chestnuts to appear in the markets. The ultra seasonal creation is blessed with the creamy sweetness of chestnuts and paired with the earthy flavors of a trio of herbs that make the shiitake and cremini mushrooms melt in the mouth.
CHESTNUT AND WILD MUSHROOM RISOTTO
Yield: 6 servings
3 large tomatoes, chopped
3 to 4 garlic cloves, minced
1 medium onion, chopped
1/2 cup (120 ml) diced carrots
1 stalk celery, diced
1 garlic clove, crushed
1/4 cup (60 ml) water
2 tablespoons extra virgin olive oil
1/2 pound (225g) fresh shiitake mushrooms, sliced, stems discarded
(or use cremini mushrooms, sliced)
1 pound (450g) button mushrooms, sliced
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon dried rosemary
1 to 1 1/4 cups (240 to 300 ml) short grain brown rice
1/2 teaspoon salt
3 to 4 cups (.75 to 1 liter) water, divided
1 1/2 cups (360 ml) cooked, peeled chestnuts, quartered
Salt and pepper
2 tablespoons fresh minced parsley or chives
- Combine the tomatoes and minced garlic in a large saucepan or skillet. Cook and stir over high heat for about 3 to 4 minutes until the tomatoes have begun to break down. Set them aside to add at the end.
- Combine the onions, carrots, celery, garlic, water, and olive oil in a large, deep skillet or 8 to 10-quart stockpot. Cook and stir over high heat for 2 to 3 minutes, or until the vegetables begin to soften.
- Add the mushrooms, thyme, sage, and rosemary and cook about 2 minutes more, adding as much as a cup (240 ml) of water if needed.
- Reduce the heat to medium-high and add the brown rice, salt, and 1 cup (240 ml) of the water. Keep the pan simmering and add the water, 1/2 cup (120 l) at a time, as the liquid is absorbed. The process of cooking down and adding water may take 30 to 40 minutes. Taste the rice for tenderness after 30 minutes. You may not need to use all of the water.
- When the rice is tender, add the cooked tomatoes and the chestnuts and cook 3 to 5 minutes longer to create a pleasing flavor union. Season to taste with salt and pepper. To finish, spoon the risotto into shallow bowls and sprinkle with a pinch or two of herbs.
Note: For a delicious Wild Rice, Chestnut and Wild Mushroom Risotto, substitute 1 cup (240 ml) of wild rice for the brown rice, but plan on at least 20 minutes longer cooking to soften the wild rice.
A light, savory curry sauce is the ideal compliment to balance the natural sweetness of chestnuts in this delectable pasta dish. Another facet of this grand marriage is the mushroom combination that allows the chestnuts to take center stage. The recipe is quick to prepare and does not require exotic ingredients. If you're one who enjoys the heat of a spicy dish, adjust the seasoning to the full teaspoon or more of curry powder.
CURRIED CHESTNUT AND MUSHROOM PASTA
Yield: 4 servings
1/2 pound (225g) whole-wheat pasta
2 tablespoons extra virgin olive oil
1/2 red bell pepper, chopped
1/2 cup (160 ml) chopped onions
1 clove garlic, minced
1 teaspoon salt
1/2 to 1 teaspoon curry powder
1/2 teaspoon turmeric
1/2 pound (225g) cremini mushrooms, sliced
8 shiitake mushrooms, sliced stems discarded
2 cups (480 ml) water
2 tablespoons cornstarch
2 tablespoons water
1 tablespoon lemon juice
1 cup (240 ml) cooked, peeled, and quartered chestnuts
- Cook the pasta in boiling, salted water according to the manufacturer's instructions.
- Heat the olive oil in a large, deep skillet for one minute. Add the bell pepper, onions, garlic, salt, curry powder, and turmeric and cook about 2 minutes.
- Add the mushrooms and cook another 2 minutes.
- Add the 2 cups of water and bring to a boil over high heat. Combine the cornstarch and the 2 tablespoons water in a small bowl or cup and stir to form a runny paste. Add to the boiling water and stir for 1 minute until thickened.
- Stir in the lemon juice and chestnuts and mix well. Adjust the seasoning, if needed, and serve over cooked and drained pasta.
For a delightfully rich breakfast indulgence, enjoy this unique "milk" poured over your old-fashioned oatmeal cooked with a stick of cinnamon. Prepare the Creamy Chestnut Milk a day ahead and warm it in minutes while cooking the oatmeal. Pour it into a small pitcher to serve at the table. Then, top your cereal with raisins and chopped seasonal fruit, and bathe it in pool of chestnut milk.
CREAMY CHESTNUT MILK
Yield: about 1 1/2 cups (360 ml)
1 cup (240 ml) unsweetened soymilk, divided
1/3 cup (80 ml) peeled and well-cooked broken chestnuts
2 tablespoons maple syrup
- Pour 1/3 cup (80 ml) of the soymilk into the blender and add the chestnuts. Blend on high speed until the chestnuts are completely broken down and you have a thick, creamy consistency.
- With the machine running, add the remaining soymilk and the maple syrup until all the ingredients are well blended. Serve gently warmed or chilled. Stored in the refrigerator in a covered container, Creamy Chestnut Milk will keep for up to 5 days.
Almost any hearty dish can be enhanced with a naturally sweet and tangy relish that adds zest to the meal. Serve this unique accompaniment at the table and spoon it into your dish as you might a chutney. Enjoy it with rice dishes, polenta, and even over baked potatoes in place of sour cream. Refrigerated, it keeps well for several days.
CHESTNUT AND RED BELL PEPPER RELISH
Yield: 1 1/4 cups (300 ml)
2 large red bell peppers
1 cup (240 ml) broken cooked and peeled chestnut pieces
1 teaspoon lemon juice
1 clove garlic, minced
1/4 teaspoon plus 1/8 teaspoon salt
Pinch of cayenne
- Line a baking sheet with aluminum foil, shiny side down. Place a medium bowl in the sink, and fill it with cold water.
- Put the peppers on the foil and place them under the broiler, 3 inches (7.5 cm) from the heat source. Broil, turning with tongs every few minutes, until the peppers are blackened all over. Plunge the peppers into the prepared bowl with water and peel off the skins completely. Discard the core and seeds and transfer the peppers to the food processor.
- Add the chestnuts, lemon juice, garlic, salt, and cayenne and pulse-chop a few times. Process briefly until all the ingredients are well incorporated but not totally pureed, allowing the definitive texture of the chestnuts to emerge. Transfer to an attractive bowl and serve immediately or well chilled.
For other chestnut recipes click on Recipe Index.
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