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Appetizers and Soups

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)

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.

CHESTNUT AND SPINACH DIP
(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

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.

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 375^o 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.

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 350^o 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 350^o F for 45-50 minutes. Cool on rack for 10 minutes. Serve warm or at room temperature. Serves 6

CHESTNUT FRITTERS
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

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.

CHESTNUT DRESSING
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.

CHESTNUT PANCAKES
Rich and tasty

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.

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.

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".

LIMA BEAN AND CHESTNUT CASSEROLE
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.)

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.

Sweets

CHOCOLATE CHESTNUT TARTS
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.

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:

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.

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.

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 350^o 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.

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 350^o 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.