More is on the way... 
We hope to publish recipes from Annie Bhagwandin's great book "The Chestnut Cook Book". Until then we will post a few recipes that Kathy has developed and ones sent in. | | Using Chestnut flourUsing Cured Chestnuts |
| World's Greatest Chocolate Chip Cookies Preheat oven to 350° Low fat and reduced in sugar, yet oh so good! ½ stick soften butter (¼ cup), ¼ cup oil, 1 ½ cups sugar, ¼ cup honey 2 eggs, 1 teaspoon baking soda, 1 teaspoon vanilla 2 cups whole wheat flour, 1 cup choc. chips, 1 cup chestnut flour. Soften butter and mix well with oil, sugar & honey. Then add in eggs, soda and vanilla, mixing well. Mix in wheat flour, chips and chestnut flour, alternating the three. Drop rounded spoonfuls on a greased cookie sheet. Bake at 350° for 12 minutes. Can be pressed into 9” x 13” pan for bars and baked for 20 minutes. | | Chocolate Chestnut Frozen Pie tastes like you slaved for hours One pastry pie crust, pre baked and cool 1/4 - 1/2 cup Nutella, (hazelnut & chocolate spread) 2 cups chocolate ice-cream, slightly softened 1 Chestnut Crumb Pie crust Spread unbaked chestnut Crumb Pie mix on a cookie sheet and bake in a 350° oven until browned, about 10 - 12 minutes. Cool and set aside. Spread a thin layer of Nutella on the bottom and up the side of the pastry pie crust. This acts as a tasty sealant. Chill crust for 30 minutes then spread chocolate ice cream in pie. Ice cream should fill crust halfway to the top. Sprinkle baked chestnut crumb pie crust on top of chocolate ice cream, pat down slightly. Store in freezer. This is a very simple, but decadent tasting dessert. |
Crumb Pie Crust Preheat oven to 350° Nice on top of fruit pie filling or as a base of a non-baked pie. 1 cup chestnut flour 1/4 cup melted butter Dash salt 1 teaspoon vanilla Mix all ingredient together till coarse crumbs form. Press into the bottom and up the sides of pie pan or baking dish. Bake for 10 - 12 minutes at 350°. Fill with desired toping. | | Chestnut Crepes Double or triple this recipe. Fillings can be sweet or savory. 1 egg 2 Tlb. chestnut flour 2 Tlb. Milk Dash salt Mix well. Pour 2 tablespoons on a greased, hot skillet. Flip when first side is browned. Will make 3 - 5 crepes. Spread with topping or roll around filling of fresh berries and whipped cream or meat and salsa. |
Easy Roast Chestnut (Microwave) Slice thru each chestnut's shell to allow steam to escape. Place chestnuts in a coffee cup or mug. Microwave on high for 30 seconds for each 1/2 cup of chestnuts. Shake container. Microwave for an additional 30 seconds. Chestnuts are done when the slit opens and the shell begins to curl away from the cut. Peel off the hard shell and papery inner husk while the nut is still warm. Once peeled these nuts are ready to be used in any recipe calling for roasted chestnuts. Chestnuts should be soft like a well baked potato when cooked. If hard, they may have been over cooked or cured to a rock hard state. | | Chestnut Puree Cut chestnuts in half or slice thru hard shell. Place cut chestnuts in a pot in enough cold water to just cover the nuts. Bring nuts to a boil and simmer, covered, for 5 minutes. Dump nuts in a colander and begin to peel while nuts are still warm. Remove hard brown shell and papery inner husk. Wholesome nuts will be a creamy yellow color. Nuts that are discolored brown, black or green should be discarded. Put peeled chestnuts into clean pot with small amount of water or broth. Simmer covered until nuts are tender, 5 - 10 minutes. Remove from heat and save cooking water. Process nuts in blender or food processor till creamy. A food processor will create a stiffer puree. A potato masher or ricer can also be used. Use cooking liquid to help create smooth paste. More liquid may be added. Use cream for desert purees or broth for savory purees. Purees come in a variety of textures and flavors. |
