When I was at the market on the weekend I came across some chestnuts and since I had not even seen chestnuts in a while so I immediatly picked some up. When I got home
Chestnuts are so underrated. Not only are they delicious at Christmas, but all year-round. Here, 21 chestnut recipes that are destined for your holiday (or weeknight) table.
Learn to make this classic French chestnut soup filled with chestnuts, rosemary, onion, a vegetable bouillon cube, milk and butter. YUM!
Chestnuts – how to roast, boil, and shell them, and what to do with them after Growing up, I always thought of chestnuts as a bit of a luxury. Every year my step dad would take on the job of roasting and peeling them to add to the Thanksgiving stuffing, and every year I would …
These dainty, sugar-dusted Italian Christmas Cookies come with a rum-spiked chocolate & chestnut filling! Try this Italian Christmas recipe this winter!
Chestnuts roasting on an open fire! It's a song I’m sure you're familiar with—those soothing melodic tones certainly spread holiday cheer. But what exactly does...
Chestnuts are one of China’s native crops and have been cultivated there for millennia. They are grown in many parts of the country, but particularly in the north, where they are used in soups, stews and stir-fries, or ground into flour for breads and sweetmeats. Chicken and chestnuts are a classic Chinese combination. One September morning, I drove out with my friend A Dai into the Zhejiang countryside, through a lush greenness of paddy fields, bamboo groves and lotus ponds, into the teabushed hills. Up a rough track we left the van and walked out into the twittering, humming undergrowth. A little further and there was an orchard of chestnut trees, where we plucked the prickly fruits and peeled open and ate, raw, some of the crunchy young nuts. Later, back at A Dai's restaurant, we tasted more of them, stir-fried with ginger and the meat of a young chicken, a tender dish that can only be enjoyed early in the chestnut season. When the nuts are plumper and more mature, they find their way into braises such as this, perfect for a winter's evening. In China, this would be made with a whole chicken, chopped up on the bone, but this quick version is made with boneless meat. Prepare it in advance if you like and reheat just in time for your meal.
Looking for the best chestnut recipes? We have a list of 14 best recipes for you.
Chestnuts are so underrated. Not only are they delicious at Christmas, but all year-round. Here, 21 chestnut recipes that are destined for your holiday (or weeknight) table.
These chestnut mushrooms are cooked in loads of foamy butter and finished with fresh garlic, lemon and parsley.
Roasted chestnuts are one of the signature flavors of autumn in so many countries around the world. This recipe teaches us how to simply roast chestnuts with butter and sugar using a frying pan.
Chicken with chestnuts is a comforting dinner, perfect for the Fall. Chicken breast is pan fried, and then simmered in a sweet and savory wine sauce with roasted chestnuts, shallots, and garlic. This is a restaurant-quality chicken dish that is easy to make in the comfort of your own home.
So what are you supposed to do after roasting them on an open fire? Here are 10 delicious suggestions.
Create this easy asian roast chicken recipe with chestnuts. This easy dinner idea is great packed as a leftover lunch and can be served with green vegetables or rice. Serve this asian chicken as a family dinner or use this as a weekend dinner idea.
Chestnuts are nutty and slightly sweet and pair beautifully with woodsy sage and salty pancetta. Add them all to a thick pasta for hearty and satisfying meal.
Do you like chestnuts? It's one of my very favorite things to eat. Unfortunately, they're not readily available or very popular here in the States. I won't go into all the reasons for that but I will tell you that I get excited when chestnuts start appearing in the supermarkets in late Fall. It's almost that time and I've got chestnuts on the brain! I munch on packaged chestnuts throughout the year but it's just not the same as getting a really good batch of fresh chestnuts. I don't get fancy with it - I simply boil them and enjoy their delicious aroma and flavor while they're piping hot. I am very greedy about my chestnuts! When we went to Paris last year, one of my favorite things to eat were crepes filled with chestnut cream. I think I had one everyday and choose it over Nutella despite how much I adore Nutella. I loved how prevalent chestnut desserts were and I was amazed by how common and inexpensive chestnut cream was there! I stocked up on a handful of jars, came home and used them to make my own crepes and to fill them in financiers. Now, I'm taking my precious chestnut cream to make a few of these little cakes, or bouchons. I had to translate this recipe from French. That's difficult for someone who knows about five words in the language! Luckily, it is a miraculously short and simple recipe. It comes from a little book I picked up at Lenôtre in Paris. The shop/quasi-restaurant I visited didn't sell pastries but I comforted myself by buying some chocolates, biscuits, and a couple of mini books. One book contained recipes using chestnut cream while the other was all about another of my favorites - Nutella! They are adorable little books and I'm glad to be trying one of the recipes from the chestnut book here today. Prepping these bouchons literally takes 5 minutes and 3 ingredients! That said, getting your hands on some chestnut cream to begin with is half the battle because with that basis, all you do is whisk in some egg and melted butter - maybe throw in a pinch of salt if you don't mind going to the trouble. No flour necessary. Bake these little bouchons in miniature paper condiment cups - they give you that "bouchon" or cork-like shape without needing a special mold. Plus, they're just cute that way! In about 25 minutes, you have moist little cakelets that taste pretty much like a mont blanc filling. They were very tasty, obviously full of chestnut flavor, and a worthy use of my precious (and sadly, now dwindling...) stash of chestnut cream. I made these last Sunday - popping them in and out of the oven right before making a quick run out to the farmer's market - to have with our breakfast. When I came back and we all sat down to breakfast, we ripped apart the little paper cups and gobbled up these tiny cakes, scrapping up every bite, in no time. They're great for breakfast or as little tea cakes on an afternoon. I think we can all use a little treat during our day and these mini chestnut cakes are my kind of Fall afternoon snack. Chestnuts are my Fall (and winter) craving and I'm sitting here daydreaming about getting my hands on a fresh batch real soon. In the meantime, I have my chestnut cream and these mini chestnut bouchons... In case you're interested, these are the two little books I talked about. There's a picture with each recipe and everything looks beautiful and delicious. The only problem is it's entirely in French! (It's the same issue I have with many beautiful Japanese cookbooks.) Flipping through the chestnut cream cookbook one day for a new idea since chestnuts were on my mind, I settled on these easy chestnut bouchons. The thick chestnut cream, or crème de marrons, is a thick paste made mainly from chestnuts, sugar, vanilla and, in some cases, cream. You can even try making your own chestnuts cream: Rachel Khoo has a video on how to do it that you can watch here. Since my supply is running so low, making my own is an option I may have to consider. Since resources are so scarce, I only made 5 bouchons to go with our Sunday breakfast. All you need to do is whisk the chestnut cream with egg and some melted butter. The recipe actually called for "slightly-salted butter", which I've never heard of. I simply tossed in a small pinch of salt...that never hurts in terms of heightening flavor. I think I exaggerated when I said it takes 5 minutes to put the batter together. It's more like 2-3 minutes! I then just poured the batter into the small, 1-oz. disposable paper cups (these), almost to the top, leaving a little room for them to puff up in the oven. I didn't want them to spill over. I baked the cakes in a 350 degree oven. The recipe actually reads 180-degree Celsius, which is 356-degrees Fahrenheit! I took the liberty of baking mine at the standard 350 but I think it would be fine to go with a slightly higher temperature - it might get you a darker crust on them, which is nice. In about 25 minutes, the bouchons are puffed and ready to be removed from the oven and cooled completely before eating. To eat, we simply ripped the paper cups apart. You could go in with a small spoon and dig in. They do stick to the paper so it's not something you would unmold. The center, if you're interested, is set but very moist. Flavor is full-on chestnut, making me feel like I was eating a mont blanc or a chestnut mousse. It again got me thinking that I've got to use chestnut cream for a cake filling one of these day. Recipe: Chestnut Bouchons Translated from the recipe "Petits Bouchons" from the book, Crème De Marrons - For 10 mini bouchons, or cakes, baked in mini 1-oz paper cups - 190 grams chestnut cream (or "crème de marrons" such as this one) 1 large egg 40 grams unsalted butter Small pinch of salt Preheat oven to 350 degrees. Place ten small, 1-ounce, paper condiment cups on a baking sheet. In a bowl, whisk melted butter and salt into the chestnut cream. Add egg and continue to whisk together until well blended. Divide the batter among the cups, filling each almost to the top, about 80% of the way (leaving a little room for them to puff in the oven). Bake for about 25 minutes, or until puffed and set. Remove from the oven and let cool completely. Enjoy!
In the new installment of the All About the Veg! column Seiran Sinjari shares her recipe for Air Fried Chestnuts with Vegan Garlic-Parsley Butter.
Traditionally, the chicken pieces are cut into bite size pieces; however, if you prefer to leave them whole, extend the cooking time.
Delicious roasted chestnuts that are super soft to taste and peel off easily.
These Chestnut cookies are packed with chocolate chips and they're a super delicious gluten-free treat. Made with chestnut flour, these cookies are perfect to share during the holiday season!*Makes about 2½ dozen / about 2 cookies per serving
Easy way to make over-roasted chestnuts
One bowl recipe for rich, cake like gluten free brownies made with chestnuts or chestnut flour.
Homemade Food Gift: Chestnut Butter is so unique and SO delicious!*Please note that the prep time does not include roasting and peeling chestnuts, which takes about 45 minutes. Here’s how. *The honey is optional, but I think it adds the perfect amount of sweetness.*Makes 1½ cups
It’s definitely worth the effort of making your own stuffing for Christmas dinner, and Mary Berry’s chestnut version with apricots is a winner. This recipe is easily doubled.
These quick and easy candied chestnuts made a fantastic treat for Christmas! Soft, tender chestnuts are candied in a mixture of brown sugar, butter, and cinnamon for a delicious holiday snack!
1. Chocolate Chestnut Mousse Sometimes I think paleo mousse is actually easier to make than most traditional mousse recipes! All you need for this one is almond milk, raw cashews, dark chocolate, chestnut puree, grass-fed butter, maple syrup, vanilla, and sea salt. And this one's fancy, too!...
This easy guide on how to roast chestnuts will show you the best way to prepare and roast chestnuts. You'll end up with tender, sweet, nutty, and easy-to-peel roasted chestnuts with just a few simple steps! They make an excellent snack for Christmas that your whole family will love!
A creamy chestnut cheesecake that is perfect for any special occasion.
Nigella's Chestnut Puree is a velvety sweet treat consisting of roasted chestnuts, sugar, water, and vanilla that takes 40 minutes to be ready!
Chestnuts, mushrooms and parsley come together beautifully in this easy, autumnal pesto recipe.
This easy guide on how to roast chestnuts will show you the best way to prepare and roast chestnuts. You'll end up with tender, sweet, nutty, and easy-to-peel roasted chestnuts with just a few simple steps! They make an excellent snack for Christmas that your whole family will love!
These quick and easy candied chestnuts made a fantastic treat for Christmas! Soft, tender chestnuts are candied in a mixture of brown sugar, butter, and cinnamon for a delicious holiday snack!
Try these EASY to PEEL air fryer roasted chestnuts for a toasty warm snack. They are festive, sweet, nutty, creamy, and simply delicious.
INTRODUCTION When I was in Shanghai, my helper in Shanghai used to cook this dish. That is how I get to know this .. Over here, most chestnut was paired with pig trotters due to its long cooking ho…
These chestnut recipes will give you a new appreciation for the nut! From soup to pasta to cakes, chestnuts add a rustic flavor to so many dishes.
Sweet, nutty, savoury - glazed chestnuts are a special side dish for a festive meal. Roasted chestnuts are caramelized with a touch of sugar and splash of cream, then tossed with the heady notes of black garlic and fresh sage. A winning combination. Join us as we cook up a whole dinner on the winter...Read More
This Potato Chestnut Soup overflows with delicious earthy, warming flavors. It's ideal for fall and winter, and is especially lovely during the holiday season. *Prep time doesn't include roasting and peeling the chestnuts, which takes about 40 min. and can be done ahead). You can also buy them already roasted here.
Gourmet Traveller's best chestnut recipes for autumn and winter. The sweet and nutty flavour of chestnuts coupled with their unique, soft texture makes them a great addition to a number of sweet and savoury recipes.
Chestnut cake is an amazing Fall recipe that will surprise your guests. It is easy and uses canned chestnut puree.
Looking for the best chestnut recipes? We have a list of 14 best recipes for you.
Braised Chestnuts and Pearl Onions combine beautifully to create a Thanksgiving chestnut side dish that will totally wow your guests! And it's also fantastic mixed into pasta, to serve over bread, and to make a tart with. *Please see notes below.
