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Appetizers, Salads and Soups |
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ALLEN CREEK FARM SALAD |
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GLUTEN FREE
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
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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) |
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CHESTNUT TABOULLEH |
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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) |
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CHESTNUTTED WILD RICE |
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GLUTEN FREE
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
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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) |
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CHESTNUT
HUMMUS |
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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 |
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CHESTNUT BISQUE |
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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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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 |
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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
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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
AND SPINACH DIP
(Adapted from a
recipe developed by Julie Rhoads, Center for Agroforestry, Univ. of
Missouri) |
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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
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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. |
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Breads and Baked Goods |
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APPLE-CHESTNUT
MINI-MUFFINS |
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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) |
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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 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. |
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CHESTNUT
'N HONEY CORNBREAD
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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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CHESTNUT FRITTERS
Contributed by
Marci West, Chef at Madres Kitchen
Prosser, WA. Prepared for the Chefs' Collaborative Luncheon |
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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)
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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. |
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Main Dishes and Miscellaneous |
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SALMON
AND RICE WITH CHESTNUTS |
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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 SMOKED
SALMON |
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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. |
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CHESTNUT DRESSING
From Laura Peterson's kitchen and used each year
since 1959 |
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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
Rich and tasty
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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.
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GLUTEN
FREE
3
tbsp butter
1 tbsp brown sugar
4 oz cooked, peeled chestnuts
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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
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| 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
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.) |
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CHESTNUT PUREE (Sweetened) |
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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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Sweets |
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CHESTNUT TEA COOKIES |
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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. |
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CHESTNUT PUDDING |
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GLUTEN FREE
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. |
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CHOCOLATE CHESTNUT TARTS
Contributed
by Marci West, Chef at Madres Kitchen
Prosser, WA. Prepared for the Chefs' Collaborative Luncheon |
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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. |
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CHESTNUT
BISCOTTI |
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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
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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 sugarFilling
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)
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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)
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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
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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)
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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 PIZZELLE
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. |
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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. |
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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.
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 We're proud to be
members of Chestnut Growers of America, Inc.
© Allen Creek Farm 2000-2009
Artwork © Dankwardt Ink, Inc. 2009
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