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Appetizers, Salads and Soups

Breads and
Baked Goods

Main Dishes and Miscellaneous








































































































Appetizers, Salads and Soups


1 head Napa cabbage

1 head red leaf lettuce

1 big bunch spinach

1 c chopped roasted hazelnuts

1 c sunflower seeds

1 c rehydrated chestnuts

44 grape tomatoes

½ red onion, sliced very thin

2 shredded carrots

Raspberry dressing


Put 1/2C chestnut chips in a saucepan with 1+C water.  Bring to a boil, then turn down to simmer for about 4 minutes.  Set the pan off to the side to cool.

If the hazelnuts aren't roasted yet put them on a cookie sheet in a 300o oven for about 20 minutes.  The place them in a tea towel and rub to get most of the pellicle off.

Using a large bowl cut up half the cabbage, lettuce and spinach at a time into pieces about 1" square.  Add half the other ingredients.  Place in final serving bowl.  Then prepare the second half of the salad.

Dress the salad with a commercial raspberry dressing or serve dressing on the side.

(Serves 24)

1/2 C fine bulgur
1/2 C dried chestnut chips
1 1/2 C parsley, chopped
1 bunch green onions, white & light green parts,  minced
1 large tomato, diced
2 tbsp fresh peppermint
3 tbsp olive oil
3 tbsp lemon juice
1/2 tsp cumin
salt and pepper to taste

Put chestnut chips in 1 C water and bring to boil.  Cook 5 minutes.  Remove pan from heat to cool.  Be careful not to let them burn.  Place bulgur in cold water for about 15 minutes, and then drain in a strainer. 

Transfer chestnut chips and bulgur to a bowl and stir in the parsley, green onions, tomato, peppermint, olive oil, lemon juice and cumin.  Season with salt and pepper.  Cover and refrigerate for at least 2 hours to allow flavors to develop.    Bring to room temperature before serving.

(Serves 8)



1 C wild rice

2 1/2 C chicken broth

1/2 C chopped pecan halves

1/4 C dried chestnut chips

1 C golden raisins

zest from 1 orange

1/4 C chopped mint

4 green onions, sliced thin

1/3 C orange juice


Rinse the rice thoroughly.  Place in pan with chicken broth.  Bring to a boil, then turn to low for 45 - 60 minutes until firm but chewy.  When done, drain.

Rehydrate the chestnut chips by putting them in a pan with 1/2 C water.  Bring to a rolling boil and then remove the pan from heat to cool.  Chestnuts will continue rehydrating and should firm but chewy when added to salad.

When rice is cool add remaining ingredients and toss gently.  Let the mixture stand 2 hours or more to allow flavors to develop.  Serve at room temperature.

(Serves 6)

1 C dried chestnut chips
3 C water
1 C tehina
2 garlic cloves crushed
1/2 C lemon juice
Salt to taste
2 Tbsp pine nuts
3 Tbsp olive oil
6 pieces pita bread
a few sprigs fresh parsley
Rehydrate the chestnuts with 3 C water.  Retain the water.  Brown the pine nuts in 1 Tbsp of the olive oil.  In a blender combine 1 C of the rehydrated nuts with the tehina, garlic, lemon juice pine nuts, the rest of the olive oil and salt. Add the retained water as needed.  It may be necessary to blend the mixture in 2 batches, then finish by using a mixer to blend all the ingredients together.  The texture should be such that dipping pita is easily done.  Garnish with a few sprigs of fresh parsley.

Grill the pita until grill marks begin to show.  Cut each piece into 8 wedges. 

Adapted from Simply Israel, A Collection of Recipes from the People of Israel, T. Gila Levine, Hummus with Tehina

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
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)

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

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.
(Adapted from a recipe developed by Julie Rhoads, Center for Agroforestry, Univ. of Missouri)

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
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
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.

CHESTNUT BREAD (for a bread machine)

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 C 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.



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


Contributed by Marci West, Chef at Madres Kitchen
Prosser, WA.  Prepared for the Chefs' Collaborative Luncheon

  2 lbs dried chestnuts – rehydrated per instructions
1 cup milk
8 oz all purpose flour
4 oz chestnut flour PLUS 1 cup
2 ½ tsp baking powder
Oil for frying (canola or peanut oil is best)

(Serves 25)


Using a cuisinart – puree the chestnuts with the milk until it forms a paste. It should be chunky – not perfectly smooth. 

In a large mixing bowl, combine chestnut puree with AP flour, 4 oz chestnut flour and baking powder.  Dust your hands with chestnut flour and form mixture into 3” balls. Flatten slightly with your hands and coat lightly with chestnut flour.

Heat about a ½” of oil in a large sauté pan. add fritters in a single layer. Fry until golden on one side, then flip and continue cooking on other side until golden brown and heated through. Serve immediately.

Main Dishes and Miscellaneous


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.
-- 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. 


  2 - 2 1/2 lbs salmon (1 filet with skin on or off)
1/2 C brown sugar
1 1/2 tsp salt
4 C water
1 handful chestnut wood scraps
Mix the brown sugar, salt and water for the brine.  Place the salmon in the brine skin side up and place in the refrigerator for about 4 hours. 
Prepare the smoker and when it is ready place the salmon on aluminum foil skin side down and put it on the grill.  Close it.  When temperature is about 155 degrees it is done.  Take it out and let it cool.  The following day, remove the skin if needed and serve at room temperature.

From Laura Peterson's kitchen and used each year since 1959

  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.

Rich and tasty

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.

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

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.


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".  

Contributed by G. Clarke, Southern Pines, NC

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.)



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.


1 5/8 C flour
3/4 C chestnut flour
1 1/2 cubes butter (6 oz.)
1 egg
1/2 C sugar
1/2 tsp vanilla
Use a food processor to combine the ingredients.

Mix egg, vanilla, and sugar.  Slowly add the flours.  If dough is particularly stiff add about 2 tsp water.

Roll the dough out on a lightly floured cutting board to about 1/4" thick.  Use a 2 1/2" glass or cookie cutter to cut out the cookies.  Place them on a lightly greased cookie sheet.  Bake at 350o for about 20 minutes until barely lightly browned.

Makes about 24 cookies.





4 C milk
3/4 C chestnut flour
1/4 C butter
1/2 C honey
1/4 tsp salt
2 eggs
Preheat the oven to 350o.  Heat the milk, butter and honey to not quite a boil.  Pour into a blender.  Pour in the chestnut flour a small bit at a time while the blender is on.  Blend for several minutes.  Pour into a 2 qt casserole dish.  Bake 60 minutes.  Serve at once with ice cream or whipped cream, or refrigerate over night for a firmer pudding.  Serves 8.



Contributed by Marci West, Chef at Madres Kitchen
Prosser, WA.  Prepared for the Chefs' Collaborative Luncheon

  1 1/3 cups rehydrated chestnuts
1 cup milk
1 cup evaporated cane juice
          (or substitute powdered sugar)
4 oz dark chocolate chips or wafers
2 Tbls rum
1 ¼ cup heavy cream
50 mini tart shells (2” diameter)

(Serves 25)

In a small saucepan, combine chestnuts milk and cane juice. Bring to a simmer, stirring to dissolve the sugar. Simmer for 30 minutes or until 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 broiler. 

Preheat oven to 350 degrees

Puree the cooked chestnuts, milk, chocolate, and run 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 be soft – refrigerate for at least 1 hour. 

Meantime, poke holes in the bottom of the tart shells, place on a sheet pan and bake for about 7 minutes – until golden brown. Allow to cool completely

 When ready to assemble, pipe or spoon the chocolate-chestnut mixture into the tart shells. Garnish with powdered sugar or drizzled chocolate.



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:



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

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.

CHESTNUT CREPES (from Martha Stewart)

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.


CHESTNUT CAKE (adapted from Gourmet)

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

   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.


It is amazing to me that two Italian staples, chestnut flour and pizzelles, never found their way together.  We've adapted a very basic recipe to enhance the pizzelle flavor with the mellow sweetness that only chestnut flour can bring. Traditionally these are made for Christmas and Easter, but with a cookie like this it seems a shame to limit them to only two holidays.

6 eggs
1/2 C canola oil
2 tsp vanilla
2 C all purpose flour
1 C chestnut flour
2 tsp baking powder
1 1/2 C sugar

Beat together until smooth the eggs, canola oil and vanilla.  Add the sugar and beat until smooth again.   Add the all purpose flour, chestnut flour and baking powder.  Mix thoroughly.  The batter will be a little stiff.  Drop by a heaping teaspoon onto each 3" mold of a pizzelle maker.  It should come off the spoon like a ribbon.  You made need to add a tablespoon or water to the batter.


  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.

We're proud to be members of Chestnut Growers of America, Inc.

© Allen Creek Farm 2000-2009
Artwork © Dankwardt Ink, Inc. 2009