AUTUMN CHESTNUT RECIPES
Our chestnuts and recipes were featured in the November 2002 and September 2004 issues of Southern Living Magazine and in the November 2003 issue of Real Simple Magazine.
On this page you will find recipes for desserts: Chocolate Chestnut Filling for Cream Puffs, Chocolate Chestnut Mousse; side dishes: Winter Squash Stuffed with Sausage; elegant hors d'oeuvres: Braised Chestnuts; soup: Chestnut Soup; and stuffings: Herbed Chestnut Stuffing, Chestnut Turkey Stuffing.
We hope you enjoy them.
CHESTNUT DRESSING WITH CHERRIES, LEEKS AND FENNEL NEW!
From Joel Dietz of Houston, Texas
1.5 lbs high quality crusty French baguettes, cut into small bite sized cubes
1 cup dried cherries 1 cup dry white wine
1.5 lbs Delmarvelous chestnuts,peeled
2 - 3 cans turkey or chicken stock (or equivalent homemade stock)
1 stick unsalted butter
1 large fennel bulb
small dice 3 celery ribs
small dice 6 medium leeks, white and tender green part only, sliced thinly
1 tsp ground white pepper
2 tbs fresh thyme
4 tbs fresh chervil (or flat leaf parsley)
salt to taste
1 egg, beaten
Two days before making, cube bread and spread on baking sheets to stale. (You may also put the baking sheets into a very slow oven for a couple hours until bread is dry and crunchy.) In a bowl, combine dried cherries with wine and macerate for at least 1 hour. Peel chestnuts using microwave method (described on this website.) Cover chestnuts with stock in a saucepan and bring to a boil. Simmer chestnuts until tender. Drain, reserving stock to moisten dressing later. In a stockpot, melt butter over moderate heat until bubbly. Add white pepper, fennel and celery and sauté until they begin to soften. Add leaks, thyme, chervil and continue cooking until all are tender, but not browned. Turn heat to high, add the cherries and the wine and cook for 1 - 2 minutes to burn off the alcohol. Add bread and chestnuts and toss evenly. Add reserved stock gradually while mixing until dressing has desired moisture. Salt to taste if necessary. Chill before stuffing turkey. Toss remaining stuffing with beaten egg and spread in a greased baking dish. Bake at 350 covered loosely with foil while turkey rests after roasting.
CHOCOLATE CHESTNUT FILLING FOR CREAM PUFFS
You can make your own recipe for cream puffs or in a pinch buy ready made frozen & defrost before filling. This is a great recipe to include chestnuts in a holiday party. When fresh chestnuts are not in season, dried, reconstituted chestnuts may be substituted.
1 1/3 cups peeled Delmarvelous chestnuts, about 20 (use microwave peeling method)
1 cup milk
1 cup granulated sugar
4 ounces semi-sweet chocolate
2 tablespoons rum or brandy
1 1/4 cups heavy cream
Confectioners' sugar for dusting or small amount of melted chocolate
In a small saucepan, combine the peeled chestnuts, milk, and granulated sugar. Bring to a boil, stirring to dissolve the sugar. Simmer for 30 minutes, or until the chestnuts are tender. While the chestnuts are simmering, melt the chocolate in a microwave for 30 seconds to 1 minute, or melt in a double boiler.
Puree the cooked chestnuts, milk, chocolate, and rum or brandy in a food processor until smooth. Cool slightly. Whip the cream to soft peaks and then gently fold it into the chestnut-chocolate mix. The mixture will soft so refrigerate for at least 1 hour.
When ready to assemble, cut a third of the top off of the cream puffs, pipe or spoon the chocolate-chestnut mixture into the cream puffs. Replace the tops and dust with confectioners' sugar or drizzle with melted chocolate.
This recipe is a wonderful addition to the fall menu. Our field testing of this recipe last fall was an outstanding success. This can be served as a side dish or as an elegant hors D'oeuvres with a glass of wine or a cocktail.
2 pounds Delmarvelous chestnuts - whole shelled
1/2 cup onion, finely chopped (you can use any onion, vidalia is a good choice)
1 cup port wine (use a good port)
thyme ( I use fresh or fresh dried--not ground)
3 cups chicken stock (canned is ok--homemade is better)
2 tablespoons oil
2 tablespoons butter
salt and pepper to taste
1. Heat heavy saucepan.
2. Add the oil, butter and chopped onions. When onions turn slightly brown, deglaze with port wine. Add thyme, chestnuts, chicken stock and a little salt and pepper. Cover and cook until chestnuts are tender and the chestnuts have absorbed most of the liquid. This will take an hour or so. Serve as whole-braised chestnuts or pass through a ricer to make a wonderful chestnut puree.
Yield: 6 servings
What a wonderful side dish...very seasonal...This is an outstanding way to introduce friends to the great taste of chestnuts. Delmarvelous chestnuts will peel whole, using the microwave method. Simmer very gently to avoid breaking the chestnuts into pieces. Enjoy!
CHESTNUT TURKEY STUFFING
This recipe is a customer favorite!
250 gr. (a little bit more than 8 oz.) Delmarvelous Chestnuts, chopped Coarsely*
200 gr. (a little bit less than 8 oz.) minced pork meat
Coarsely chopped turkey liver
1/2 teaspoon salt
1/2 teaspoon black pepper
1-2 ml. (3/4 cup) bouillon or 2 - 3 tablespoons cognac
* To prepare chestnuts, make an incision on top of the chestnuts and boil them until they are soft, approximately 20 - 25 minutes. Cool them and chop them coarsely.
Mix the chopped chestnuts with ground/minced pork meat, turkey liver, salt and pepper. Blend with the bouillon or cognac.
Stuffing will fill a small turkey, approximately 9 pounds.
HERBED CHESTNUT STUFFING
Delmarvelous Chestnuts combine beautifully with all the seasonal flavors of autumn. In this recipe we take advantage of the fresh garden herbs of sage and parsley.
1-1/2 lbs. Delmarvelous Chestnuts, peeled and chopped
(Chestnuts can be roasted and peeled or boiled and peeled.)
1 lb. homestyle bread with crust removed, lightly toasted
1 lb. sausage cooked & crumbled
1/2-3/4 cup chicken or turkey stock
2 large onions-minced
2 Tbs. oil
1/4 stick unsalted butter
1 cup minced celery
3 Tbs. fresh sage
2 Tbs. fresh parsley
Put toasted bread crumbs in a large bowl.
Saute onion and celery in oil and butter until soft; add sausage and fresh sage. Stir thoroughly and cook a few minutes to combine flavors. Add the cooked mixture to the bread crumbs.
Stir in the Delmarvelous Chestnuts, parsley and enough stock to moisten.
Place the stuffing in the turkey and cook according to the directions for the turkey.
Stuffing can also be placed in a buttered baking dish and baked, covered in a 350 degree oven for about an hour. Remove the cover during the last 20 minutes of baking.
Stuffing will fill a 12-15 lb. bird.
This seasonal soup makes a marvelous first course. For an added festive touch, serve the soup in hollowed out small "Boo" Pumpkins.
8 Tbs. (1 stick) unsalted butter
4 cups whole roasted Delmarvelous chestnuts (or about 1-1/2 lbs)
1 carrot, peeled and sliced
1 parsnip, peeled and sliced
1 cup celery
7-1/2 cups chicken stock or canned low-salt broth
1/2 cup Madeira wine
2 fresh parsley sprigs
Pinch of freshly grated nutmeg
Salt and freshly ground pepper
In a heavy saucepan, melt 4 tablespoons butter over medium heat. Add chestnuts and saute until heated through, about 5 minutes. Set aside.
Melt remaining 4 Tablespoons butter in heavy large pot over medium heat. Add carrot, parsnip and celery root and saute until soft, about 7 minutes. Add chicken stock and bring to boil. Reduce heat to low. Add the chestnuts, Madeira wine, parsley, nutmeg, salt and pepper. Continue to simmer another 15 minutes. Puree soup in batches in a food processor or blender. (Can be prepared 2 days ahead; cover and refrigerate). Transfer pureed soup to a large saucepan, and reheat, stirring frequently.
When heated through, ladle into bowls, Topping with dollop of sour cream; sprinkle with cayenne. Serve.
Winter Squash Stuffed with Sausage
Continuing our theme of using the freshest seasonal ingredients, we combine Delmarvelous Chestnuts with Winter Squash.
2 butternut or acorn squash, about 1 Lb. each
2 oz. unsalted butter
2 tbsp. Maple syrup
1 pinch ground cinnamon
1 pinch grated nutmeg
1/4 tsp. salt
1/4 tsp. black pepper
1 lb. pork sausage, bulk
1 Granny Smith apple, peeled, chopped
1/4 cup Delmarvelous chestnuts, roasted, peeled & finely chopped
Preheat the oven to 350 degrees F (175 degrees C).
Cut each squash in half lengthwise, and scoop out the seeds and fibrous material. In a medium saucepan, melt the butter, stir in the syrup, cinnamon, nutmeg, salt, and pepper. Add 1 or 2 tablespoons of this mixture to the hollow center of each squash and brush it on the cut surface of the squash. Reserve the rest. Bake the squash uncovered, cut side up, for about 40 minutes, or until the flesh is partially cooked. Meanwhile prepare the stuffing. In a large bowl, mix the sausage, apple, and Delmarvelous Chestnuts. Remove the squash from the oven, and pour the liquid from the center of each half into this mixture. Scoop out some of the partially cooked flesh from the squash shells to expand the cavity. Chop this rough mixture and mix into the stuffing. Adjust flavor with salt and pepper. Stuff the squash with the stuffing. Brush the squash with a little melted butter and maple syrup. Cover with foil and bake 35-40 minutes more.
CHOCOLATE CHESTNUT MOUSSE
Delmarvelous Chestnuts combined with cocoa and amaretto make a perfect ending for a festive dinner.
2 pounds of Delmarvelous Chestnuts, peeled
12 Tbs. of sugar, or to taste
4 Tbs. of cocoa
4 Tbs. of amaretto
16 ounces heavy whipping cream
Put chestnuts in water to cover, simmer until tender. Drain, add sugar, cocoa and Amaretto. Process in a food processor until smooth and well combined.
Beat heavy cream until stiff. Fold into chestnut puree. Divide among desert glasses. Chill until set-up.
Serve with a dollop of whipped cream and chocolate shavings.
NOTE: Mousse can also be used as filling between multiple very thin layers of pound cake and then drizzled with sweetened raspberry puree.
If you would like to place an order for Delmarvelous Chestnuts, click here. Advance orders are accepted. Order now to reserve your Chestnuts.
Contact Nancy Petitt at Nancy@buychestnuts.com for questions relating to Chestnut recipes.