Do you have any baking recipes with chestnut/chestnut puree?

Answer 1

Here's the Mother Load:
http://homecooking.about.com/library/archive/blv92.htm

Answer 2

1

Answer 3

chocolate chestnut pie

225 grams chestnuts, peeled and steamed or boiled
3 Tbsp cocoa
1 egg
4 Tbsp sugar
Milk as needed
Pie pastry

Preparation Instructions
Mash chestnuts until smooth. Stir in sugar and cocoa and add sufficient milk to make a thick cream. Beat the egg well and add to the mixture. Pour into a pie plate lined with pastry. Cood at 350° for 30-40 minutes.
This pie is VERY rich, especially when cold.

Answer 4

Chestnut Puree Thumbprint cookies

INGREDIENTS:
1 cup unsalted butter, softened
1/2 cup brown sugar
1 cup chopped pecans
1 teaspoon vanilla extract (pure is better)
1/4 tsp salt
2 cups all-purpose flour (add a bit more flour if necessary)
Chestnut Puree/jam

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream together butter and white sugar until smooth. Mix in vanilla extract. Mix in flour, salt and chopped pecans until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb (wet before), and fill the hole with chestnut puree or chestnut jam.
Bake for about 10-12 minutes or until golden brown in preheated Oven. Transfer to cookie rack to cool.

P.S: In order to have chewier cookies. Refrigerate the dough in the fridge for about 1/2 hour..

Answer 5

I don't have the recipe any more, but my
Gramdma used to cook apples like you do for an apple pie, with all spice, cinnamon, brown sugar, and add chestnut puree.
Make pie crust and cut it into rounds about the size of a coffee cup. Stuffed the pie crust and fried it in a small amount of oil.
They were half mooned shape and covered with powdered sugar.

Answer 6

You could roast them and eat as a snack.

Chestnut stuffing

OR

http://food.cookinglight.com/cooking/recipefinder.dyn?action=searchResults&justKeys=true&keywords=chestnuts

Answer 7

DATE BARS 2 c. pitted dates, chopped 1 c. water 1/2 c. honey 1 tsp. vanilla 2 eggs, separated 2 c. rolled oats 1 1/2 c. unbleached flour 1/2 c. butter 1/2 tsp. baking soda Cream honey and butter together. Add 2 egg yolks, vanilla and water; mix thoroughly. Add flour, baking soda, dates and rolled oats. Beat egg whites until stiff and fold into the batter. Pour into 9 x 13 inch buttered baking pan. Bake at 350 degrees for 30 to 40 minutes. Cool and cut into squares.

Answer 8

Chestnut and Spinach Dip
Recipe #141247
A neat dip for the holidays adapted from a recipe developed by Julie Rhoads, Center for Agroforestry, University of Missouri.

8 servings 10 min 10 min prep
Change to: servings US Metric
1 1/2 cups shelled blanched chestnuts
10 ounces frozen chopped spinach, thawed
1/4 cup minced green onions
1 (1 7/8 ounce) package Knorr vegetable soup mix
2 cups sour cream
1 cup mayonnaise

Chop the chestnuts about the size of a popcorn kernel or smaller.
Rinse thawed spinach in water and drain very thoroughly in a small colander.
Chop in small pieces.
Combine all ingredients in a bowl. Refrigerate mixture at least 6 hours to soften the dried vegetables and combine flavors.
Serve with crackers, raw veggies.
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Chestnut Tiramisu
From

View Sunset Menu

Notes: Up to 1 day ahead, separately wrap orange slices and dessert airtight, without touching the dessert top; chill. Uncover and decorate with fruit.

12 ounces ladyfingers or pound cake
1 can (17 1/2 oz., 1 1/2 cups) sweetened chestnut spread
2 tablespoons rum or orange juice
Orange syrup (recipe below)
1 cup whipping cream
2 cups plain nonfat yogurt or regular sour cream
2 to 4 ounces semisweet chocolate
3 or 4 thin round peeled orange slices

1. Separate ladyfingers (or thinly slice cake) and lay pieces side by side (or overlap, as needed) to cover a 14- to 15-inch-wide rimmed platter or very shallow bowl; leave a 1-inch rim.
2. Mix chestnut spread with rum and 2 tablespoons of the orange syrup. Pour remaining syrup over ladyfingers to moisten evenly. Gently spread chestnut mixture over ladyfingers, leaving 1 inch at rim of the cookies uncovered.

3. In a bowl with a mixer on high speed, beat whipping cream until it holds distinct peaks; whisk in the yogurt. Swirl over chestnut spread and most of the exposed ladyfinger rim.

4. Pare chocolate with a vegetable peeler to make curls, or finely chop with a knife or in a food processor. Scatter chocolate over tiramisu. Top chocolate with orange slices. Scoop portions with a spoon.

Orange syrup: In a 1- to 1 1/2-quart pan over high heat, boil 1 cup water, 1/2 cup sugar, and 1 tablespoon finely shredded orange peel until reduced to 3/4 cup. Let cool slightly and add 1/4 cup rum or orange juice. Use hot or cool.

Yield: Makes 10 to 12 servings

NUTRITION PER SERVING
CALORIES 298(30% from fat); FAT 10g (sat 5.5g); PROTEIN 5.8g; CHOLESTEROL 126mg; SODIUM 78mg; FIBER 1.8g; CARBOHYDRATE 41g

Answer 9

2 cups whole chestnuts
1-1/2 cups butter
1 onion, chopped
1 tsp. salt
1/4 tsp. pepper
2 tsp. poultry seasoning
2 1-lb. loaves day-old bread, cubed
3 eggs
1/4 cup milk

With a sharp knife, cut slits in the surface of the chestnuts. Place chestnuts in a medium saucepan, cover with cold water, and bring to a boil over high heat. Then cover saucepan, reduce heat to medium, and simmer 25 minutes, or until chestnuts are tender when pierced with a knife. Drain the pan and let the chestnuts cool until you can handle them. Carefully peel the chesnuts using a very sharp knife and chop coarsely.

Preheat oven to 350 degrees F. In a medium saucepan over medium heat, melt butter. Stir in chestnuts, onion, salt, pepper, and poultry seasoning, and cook until onions are tender, about 3 minutes. Transfer to a medium baking dish, and mix with the cubed bread.

In a small bowl, beat together eggs and milk, and drizzle over the cubed bread mixture. Toss with your hands gently to coat everything well.

Use this mixture to stuff into a seasoned turkey. Roast the direction according to roasting tables. If stuffing is left over, place it in a greased casserole and bake at 350 degrees F for 30 to 45 minutes, until top is crisp and lightly browned. Serves 16


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Roasted Chestnuts
Serves: 7 Active Time: 10 min Total Time: 35 min
1 lb chestnuts


Preheat oven to 400 degrees.

Carefully cut an "x" (1/2-inch) with sharp paring knife, on flat side of each nut. (If shells are not scored, chestnuts may explode in oven.)
Place chestnuts in single layer on baking sheet. Bake 25-35 min.
To serve: Cool until comfortable to handle. Peel, starting from the "x".

Nutrition Info: Each serving (about 5 chestnuts) contains 160 calories, 34g carbohydrate (8g fiber), 2g protein, 2g fat (0g saturated fat), 0mg cholesterol and 0mg sodium.

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Caramelized Chestnuts Recipe courtesy Gourmet Magazine

1 pound jar vacuum-packed whole chestnuts (not canned) or 1 pound roasted chestnuts (method below)
1 cup confectioners' sugar
1 tablespoon salt
4 cups vegetable oil for deep-frying

Preheat oven to 325 degrees F.
If using vacuum-packed chestnuts arrange them in a shallow baking pan in one layer and bake in upper third of oven 6 to 8 minutes, or until hot and outsides are dry. If roasting chestnuts roast as per method below.
In a large bowl, sift together the confectioners' sugar and salt. Add hot chestnuts to sugar mixture, tossing gently to coat, and put a rack over baking pan.
In a 3-quart saucepan heat 1 1/2 inches oil over moderate heat until a deep-fat thermometer registers 350 degrees F. Working in batches of 8, fry chestnuts 1 to 2 minutes, or until brown and crisp. With a slotted spoon transfer chestnuts as fried to rack. Return oil to 350 degrees F between batches and carefully skim caramelized sugar from surface of oil as necessary.
Chestnuts are best served immediately but may be made 1 hour ahead and kept, uncovered, at room temperature.

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CREAM OF CHESTNUT SOUP

Here's a variation on the Chestnut Bisque that's at least as good and some say better.
It's creamy smooth and has a delightful taste

GLUTEN FREE
3 tbsp. butter
1 stalk celery
1 medium carrot
1 medium onion
1/4 C parsley, chopped
1/4 tsp ground cloves
1 bay leaf (to be removed later)
6 C chicken broth
12 oz. cooked, peeled chestnuts
(1 lb fresh in the shell)
1/4 C heavy cream
1/4 tsp pepper

Salt to taste Cut the celery, carrot and onion into small pieces and process in a food processor. Melt the butter in a 3 qt. saucepan. Add the celery, carrot and onion. Sauté about 10 minutes. Add the chestnuts, broth, parsley, cloves and bay leaf to the veggies. Bring to a boil; then simmer for 30-45 minutes covered. Puree the soup in small quantities in a blender and put into another pan. Stir in the cream, salt and pepper and reheat over medium heat until warm. You may want to garnish with a bit of parsley.

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CHESTNUT BISQUE

GLUTEN FREE
1 medium carrot, diced
1/2 onion, chopped
1 stalk celery, chopped
1 tbsp. butter or canola oil
1 lb fresh chestnuts, peeled
3 C chicken bouillon
1/4 C apple juice
1/4 C fresh parsley, chopped
pinch ground nutmeg
1/4 tsp salt
fresh ground pepper to taste
1/2 tsp dried tarragon
nonfat sour cream or yogurt
(optional) Melt the butter in a large saucepan over medium heat. Add carrots, onion, and celery, and saute until soft, about 7 minutes. Add chestnuts and continue cooking 5 minutes, stirring occasionally.
Add stock and bring to a boil. Reduce heat to simmer and add apple juice, parsley, nutmeg, salt and pepper. Simmer 15 minutes. Add tarragon and continue cooking 5 minutes. Puree the soup in a blender. Return to saucepan and reheat. Adjust seasonings as needed. Serve with a dollop of yogurt or sour cream.
(Serves 4)

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CHESTNUT AND SPINACH DIP

1 1/2 C shelled blanched chestnuts

10 oz pkg frozen chopped spinach, thawed

¼ C minced green onion

1 pkg Knorr's vegetable soup mix

2 C sour cream

1 C mayonnaise

Chop the chestnuts about the size of a popcorn kernel or smaller. Rinse thawed spinach in water and drain thoroughly in a small strainer. Chop in small pieces. Combine all ingredients in a bowl. Refrigerate mixture at least 6 hours to soften the dried vegetables and combine flavors. Serve with crackers, raw veggies.
Breads and Baked Goods

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APPLE-CHESTNUT MINI-MUFFINS

1 egg
1/2 C milk
1/4 C salad oil
1 C chestnuts (peeled and chopped fine)
1 med apple
1 1/2 C wheat flour
1/2 C sugar
1 tsp baking powder
1/2 tsp salt
Topping:
1/3 C chestnuts (chopped fine)
1/2 C brown sugar

Heat oven to 400 deg. F. Spray 3 mini-muffin tins with Pam. Beat egg, stir in milk, oil, chopped chestnuts, chopped apple. Beat in remaining ingredients. Make nutty topping by thoroughly mixing chopped chestnuts and brown sugar. Set aside. Fill muffin cups about 3/4 full. Sprinkle about 1/2 tsp of topping on each. Bake 20-25 minutes until a toothpick comes out clean. Immediately remove from pans.

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CHESTNUT BREAD (for a bread machine)

GLUTEN FREE
3 large eggs
1 tsp white cider vinegar
1/4 C canola oil
1 1/2 C water

1 C chestnut flour
1 C white rice flour
1/2 C potato starch
1/2 C tapioca flour
1/3 C corn starch
2 tbsp xanthan gum
3 tbsp sugar
1 1/2 tsp salt
2/3 dry buttermilk (or dried milk)
2 1/2 tsp yeast

Pre-heat the oven to 375o F.
Mix the first 4 ingredients and place in bread machine pan. Mix the remaining ingredients except the yeast and put on top of the liquid ingredients. Create a well in the top of the dry ingredients and add the yeast.
Program the bread machine for "dough". When the cycle completes place the contents in a 5x9" lightly oiled bread pan. Bake 45-50 minutes. Turn out the bread immediately and let cool.

This is a wonderful bread for sandwiches or toast.

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CHESTNUT 'N HONEY CORNBREAD

1 C yellow cornmeal
1/2 c unbleached flour
2 tsp baking powder
3/4 tsp salt
1/4 tsp baking soda
1/3 C honey
1 tbsp brown sugar
1 1/2 C chestnut flour
1/2 C buttermilk
2 large eggs
1/2 C water (adjust if needed)

Preheat oven to 350o F. Spray an 8-inch square pan with non-stick spray.
Combine dry ingredients in a bowl. Add buttermilk, eggs, honey and water.

Pour into prepared pan and bake at 350o F for 45-50 minutes. Cool on rack for 10 minutes. Serve warm or at room temperature. Serves 6

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SALMON AND RICE WITH CHESTNUTS

GLUTEN FREE
1 C basmatti rice
2 C water
4 salmon steaks
2 tbsp butter

Chestnut garnish:
1 lb fresh chestnut (peeled and chopped)
2 tbsp butter
2 tsp brown sugar
2 tbsp chopped parsley

Rice -- Bring 2 C water to a boil. Add the rice, cover and bring back to a boil. Reduce heat to simmer and cook 15 minutes. When done, add half the chestnut mixture and stir well. Garnish with a bit of chopped parsley.

Salmon -- Melt 2 tbsp of the butter and brush lightly on both sides of each salmon steak. Grill or BBQ until done. Time varies depending on the thickness of the steaks -- typically about 10 min. Garnish with half of the chestnut mixture.
Chestnut Garnish -- Melt 2 tbsp butter in a skillet and add the chopped chestnuts and brown sugar. Saute until nuts are golden.

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CHESTNUT DRESSING

2 lbs chestnuts
6 C soft bread crumbs
1/2 C melted butter
1/4 C chopped onion
1 tsp salt
1 tsp poultry seasoning
1 tbsp chopped parsley Remove shell and pellicle from chestnuts (See How to Peel under "Cooking" above). Mash chestnuts and put into a large bowl with bread crumbs, melted butter, onions and seasonings. Toss well with a large fork. Stuff lightly into neck and body cavities of turkey.

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CHESTNUT PANCAKES

GLUTEN FREE
1 C chestnut flour (stone milled or extra fine)
1/2 C amaranth flour
1/2 C arrowroot
1 1/2 tsp baking soda
1 1/2 tsp cinnamon
1 1/2 C warm water
3 tbsp canola oil
2 tbsp maple syrup or honey
2 tbsp lemon juice

In a large bowl, combine the flours, soda and cinnamon. In a small bowl combine the water, oil, syrup (or honey) and lemon juice. Stir into the flour mixture. Pour 1/3 C at a time onto a hot griddle. Cook until brown on each side. Makes 8 5" pancakes. These can be frozen and heated in a microwave for later use if desired.

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CHESTNUT TOPPING

This makes a great topping for pancakes, waffles, ice cream or whatever.
Use your imagination.

GLUTEN FREE
3 tbsp butter
1 tbsp brown sugar
4 oz cooked, peeled chestnuts

Finely chop the chestnuts. Melt the butter in a small skillet. Add the brown sugar and stir until dissolved. Add the chestnuts and saute until barely browned. Serves 2 for pancakes.

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PEELED, BOILED CHESTNUTS


If you will be using the nuts chopped, pureed or otherwise processed manner, there is no need to use the "Cut the X" method. A more efficient method in the home kitchen is to cut each nut in half using a large, heavy knife. Place the halves in a pan of boiling water and cook for 7.5 minutes. Remove them from the pan and place in a container of ice water containing ice cubes. The purpose here is to chill them immediately and help release the hull and pellicle (skin) from the nut itself. Now remove the hull with a knife (chestnut knife or small paring knife) and peel off the pellicle. If you need help peeling take a look at our page on "How to Peel a Chestnut".

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LIMA BEAN AND CHESTNUT CASSEROLE

2 lbs large frozen lima beans
3 C chestnut meats
2 lbs chorizo or andoulle sausage
3 cloves garlic, minced
1 large white onion, rough cut
herbs provencal to taste
salt and pepper to taste Cook all together gently in a Dutch oven or large pan. Serve with hot cornbread and a salad.
(When I make this, I double the recipe becauseit disappears like magic.)


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CHESTNUT PUREE (Sweetened)

GLUTEN FREE
4.5 oz chestnut flour
1/4 C heavy cream
1 tbsp powdered sugar
1 tsp vanilla
5/8 C water Combine ingredients in a blender. Blend until perfectly smooth. Use in recipes as directed.

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CHESTNUT BISCOTTI

1 1/2 C sugar
1 cube butter, softened
3 large eggs
1 tsp vanilla
1/2 tsp salt
1 tsp baking powder
12 oz shelled chestnuts --
(1 lb fresh in the shell)
2 C flour, unbleached, all-purpose
2 oz dried blueberries (optional)

Preheat oven to 350 deg. F. Process the chestnuts in a food processor until fine and set aside. Mix first 6 ingredients well. Add baking powder, chestnuts and flour. Mix well. Stir in the dried blueberries. Remove from bowl and form 2 balls. Flour a cutting board and shape into 2 loaves about 10" x 3" x 3/4" thick. Lift off onto a baking sheet. Bake 40 minutes. Remove and allow to cool 30 minutes more. Slice into 3/4" slices. Stand them on end on the baking sheet. (You may want to sprinkle them with a cinnamon/sugar combination.) Bake at 325 deg. F. for another 15 minutes. Turn the oven off and allow to cool in the oven.
We recommend dried blueberries from our friends at Valley View Blueberries. Click on the berries to visit their website:

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CHESTNUT CHEESECAKE

Crust
2 1/4 C Graham Cracker crumbs
1 1/4 C finely chopped pecans
1/2 C + 1 Tbsp butter, melted
1 C granulated sugar

Filling

3 8-oz. pkgs cream cheese
1/2 C sugar
4 eggs
1/3 C heavy cream
1 Tbsp + 1 Tsp vanilla
1 C Chestnut Puree (below)
Combine the Graham cracker crumbs and the chopped pecans in a bowl. Pour in the melted butter and mix. Add the sugar and mix. Divide into 2 parts. Press into the bottoms of two 9" spring form pans.
For the filling cream together the cream cheese and sugar. Combine eggs in a bowl and beat until smooth. Add to the cream cheese mixture and mix until well blended. Add the cream, vanilla and puree. Mix well. Pour half the filling into each of the crust-lined pans. Bake at 350 deg F. for 45 minutes. Makes 2 9" cheesecakes.

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CHESTNUT CREPES (from Martha Stewart)

GLUTEN FREE
1 1/2 C sifted chestnut flour
1/8 tsp salt
1 1/4 C milk
3 large eggs, lightly beaten
1/2 C (1 stick) unsalted butter, melted Sift the chestnut flour into a bowl. Add the milk and beat to form a smooth paste. Whisk in the eggs and 1 tbsp butter until smooth. Pour 2 tbsp batter in the center of pan and swirl until the batter covers the entire surface. Cook until almost dry on top and bottom is golden, about 30 seconds. Flip and cook about 30 seconds more. Transfer to platter and repeat until batter is used.
Serving suggestions: Fill with seasonal berries or ricotta. Brush with remaining melted butter, dust with powdered sugar and serve with whipped cream or ice cream.


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CHESTNUT CAKE (adapted from Gourmet)

GLUTEN FREE
1/2 C mild olive oil
1 C chestnut flour + add'l for dusting
1/4 C hazelnuts
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 large eggs, separated
1/2 C mild honey
1/4 C sugar

Toppings:
powdered sugar or
whipped cream and chopped hazelnuts -- Place an oven rack in the middle position and preheat to 350o F. Spray a 9 - 9 1/2" springform pan with non-stick spray and dust with chestnut flour.
-- Roast the hazelnuts in the oven for 20-25 minutes. Rub the nuts in a kitchen towel to remove the loose skins. Some skin will probably remain. Chop until medium fine in a food processor.
-- Mix together the chestnut flour, baking powder, baking soda and salt. Then stir in the nuts.
-- In another bowl, beat together the egg yolks, oil, honey and 2 tbsp sugar until thick and pale -- about 5 minutes. Add the flour mixture and mix at low speed until well mixed.
-- Beat the egg whites and a pinch of salt in another bowl with clean beaters until they form soft peaks. Add the remaining 2 tbsp sugar a little at a time until the whites hole a soft peak. Fold into the cake mix 1/3 at a time until well mixed. Pour into cake pan. Bake 30 minutes. Then loosely cover with aluminum foil and bake another 10-15 minutes.
-- Place on rack to cool. Remove pan's side.
-- Sprinkle with powdered sugar as shown or top with whipped cream and a sprinkle of chopped hazelnuts.

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CHESTNUT IRISH WHISKEY CAKE

5 tbsp sweet butter
5/8 C sugar
1/2 tsp salt
7/8 C pastry flour
3/8 C chestnut flour
1/2 tsp baking powder
3 eggs
2 1/2 oz Irish whiskey
1 C peeled fresh chestnuts
1/2 medium apple chopped
3/4 C raisins -- Mix the butter, sugar and salt until well blended. Add the flours, alternating with the eggs and whiskey. Mix until smooth. Chop the chestnuts and peeled apple and add to the mixture with the raisins. Mix until smooth.
-- Scrape the batter into a 10 x 10 cake pan or a 1 lb bundt pan.
-- Bake in oven at 350o F for 40 minutes.
-- Decorate with streaks of melted, white chocolate or serve as is.