Chestnut Recipes – More Than Just Roasting
It is that time of year again – Chestnut Season! I especially love it when roasted chestnuts are the center of the street food scene as they often are at holiday festivals. The smell of roasting chestnuts draws you in! There is nothing more delightful than strolling around a holiday market on a chilly day with your hands wrapped around a paper cone filled with hot chestnuts. I have snacked on many foods at holiday fairs, but roasted chestnuts are, by far, one of the most satisfying. The roasted notes with the natural sweetness of the chestnuts go so well together. That buttery sweetness is so unique that I think we forget that there are more chestnut recipes out there to take advantage of these delights.
In truth, I only have 2 chestnuts recipes. 1. How to Roast Chestnuts and 2. Chestnut spread! Although I will never bemoan roasting chestnuts at home, enjoying chestnuts as a spread is a truly delicious way of eating them! This chestnut butter of sorts concentrates that delicious buttery, chestnut flavor into pure chestnut goodness.
Nowadays you can purchase already cooked chestnuts at the store or online, which are perfect for making chestnut spread. You can boil your own, sure, but sometimes keeping it simple makes these treats all the more accessible.
I have tried making this chestnut recipe with home roasted chestnuts, but the roasted nuts get hard bits that do not blend up well in the blender. The pre-cooked or boiled chestnuts make a much smoother puree. To draw out the flavor of the chestnuts, I like to use a little vanilla and sugar, although a dash of cinnamon, a few tablespoons of cocoa or even a tablespoon or 2 of orange liquor can also be added. Chocolate and chestnut do make a nice pair and a chocolate chestnut spread is sure to be a hit. Chestnut spread is a something you can do relatively quickly and makes for a great holiday party food. People will love the taste and you will be pleased that you can serve something different.
Chestnut spread can be spread on just about anything ranging from toast to graham crackers to ginger snaps. A little dollop on butter cookies is also a nice treat, but for a sweet-savory nibble, mini pretzels are the perfect dipper. The beauty here is that if you want this to be a party food or something you serve when that unexpected holiday visitor pops in, you don’t have to worry about baking anything special. The spread pairs with things you might have on hand.
Here are both of my chestnut recipes…
Chestnut Recipes – Chestnut Spread
- 16 oz of purchased, peeled, pre-cooked chestnuts
- 1 cup of milk plus extra
- 1 tsp of vanilla
- 2 tbsp of sugar
- Mix the milk, sugar, and vanilla in a medium pot. Place the pot on the stove over medium heat and bring the milk to a simmer.
- Add the chestnuts. Simmer the chestnuts for about 10 minutes until they are very soft and the milk has reduced about 70-80 percent.
- When the chestnuts are done, carefully place the hot mixture into a blender or food processor and blend until smooth. If the blender just spins and needs a bit of help due to the thickness of the chestnuts, add some extra milk a few tablespoons at a time and pulse the mixture. Do not add too much milk as the spread should be thick.
- Remove the spread from the blender or food processor to a bowl to cool.
- When cool, cover with plastic wrap and keep refrigerated.
- Cooked chestnuts can be purchased at the grocery store or on-line
- Chestnut spread is great on toast, ginger snaps, graham crackers or even mini pretzels.
- The addition of cinnamon or cocoa powder is also lovely. Add other flavors to the simmering milk.
- 1 lb of fresh, in shell chestnuts
- Preheat the oven to 3530F.
- Using a sharp paring knife, make a cut across the length of the flat side of the chestnut making sure the blade cuts the shell and into the skin.
- Place the chestnuts cut side up in a roasting pan.
- Roast the chestnuts until the shells open up a little and recede - about 35-40 minutes.
- Remove the chestnuts from the oven and allow them to cool until they can be handled. Remove the shell and skin.
- Serve warm.
- Alternatively, the chestnuts can be served shell on and the diners or guests can peel them.
Keep Eating! Keep Innovating!
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