Roastedchestnutcoffee Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut a 1/2 inch crisscross on the flat side of each nut. Be sure to cut through the shell to prevent the nut from exploding.
• Place the nuts in a shallow baking pan and bake for 25 to 30 minutes.
• Allow to cool and peel off the shell.
• Place nuts in a skillet with butter and saute over high heat until the butter is melted and the chestnuts are well coated. Place skillet in oven and roast until they are golden on top. Sprinkle with salt and cinnamon.

Steps:

• In an Irish coffee mug, pour a 4 shots of the liquor.
• Top with fresh brewed coffee.
• Top of with whipped creme (optional).

Steps:

• For the fire roasted chestnuts: (Broiler Method) Preheat the broiler on your stove. Slice the chestnuts about 1/4 inch thick and place in a single layer on a baking sheet. Place under the broiler for 5 minutes. Transfer the chestnuts to a plate and allow to cool fully to room temperature. Rough chop the chestnuts and set aside. (Outdoor Method) Build a safe outdoor fire using lump charcoal. Be sure to keep a fire extinguisher close at hand. Wrap the chestnuts in heavy-duty foil so that they can move freely inside the foil pouch. Using a chopstick tip, poke three holes in both sides of the foil packet. Place the foil packet in the fire for 4 minutes. Flip and cook for another 3 minutes. Using tongs, remove the pouch from the fire and allow to cool to room temperature, approximately 30 minutes. Rough chop the chestnuts and set aside.
• For the cookies: Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
• Add the flour, cocoa, baking powder, salt and cinnamon to a sieve with a large dry bowl under it. Sift the ingredients together into the bowl, and then add the chestnuts and set aside. In a stand mixer with a paddle attachment, cream together the butter and sugar on medium speed until the mixture becomes pale yellow and well combined. Add the vanilla and egg and mix until combined, approximately 30 seconds.
• Slowly add the dry ingredients from the bowl into the stand mixer on the lowest possible speed. Once the mixture starts to come together, gradually increase the speed to medium until it forms a dough-like ball. Form 20 even-sized balls and place them on the prepared baking sheets.
• Bake for 15 minutes, and then transfer to a cooling rack with a sheet of parchment paper under the entire rack. Allow the cookies to cool while you make the salty caramel crack.
• For the salty caramel crack: Add the sugar to a medium dry skillet and set over medium heat; the sugar will start to melt and turn a pale yellow color. Shake the pan and let it continue to melt. The sugar will start to turn golden brown and then a deep rust color--make sure to shake the pan often to mix. Once the sugar becomes a solid amber red, remove from the heat and add the cream and then the butter. Mix quickly with a soup spoon; it will start bubbling. Be careful not to touch the sugar with your hands as it is scorching hot.
• While the sugar is still soft and can be drizzled, spoon it generously over the cookies. The sugar will start setting to a hard crack as it cools fully. Sprinkle some flaky sea salt on top of each glazed cookie. Let the cookies fully cool before serving.

Steps:

• Using a small sharp knife or a chestnut knife, carve an "X" in the flat side of each chestnut. Place chestnuts in an even layer, "X"-side down, in a chestnut-roasting pan. Cook chestnuts over low heat until opened, 20 to 25 minutes. Peel immediately, using a towel if chestnuts are too hot to touch.

Steps:

• Streusel:
• Combine almond flour, sugar, all-purpose flour, and salt in a small bowl. Work in butter with your fingers until mixture holds together when pinched but is still crumbly; cover and chill.
• Chestnut filling:
• Cook chestnuts, 2 tablespoons brown sugar, and 2 tablespoons water in a small skillet over medium heat, stirring constantly, until pan is almost dry and chestnuts are coated in syrup, about 5 minutes. Transfer to a small bowl and let cool. Toss in cocoa and remaining 1 tablespoon brown sugar.Cook chestnuts, 2 tablespoons brown sugar, and 2 tablespoons water in a small skillet over medium heat, stirring constantly, until pan is almost dry and chestnuts are coated in syrup, about 5 minutes. Transfer to a small bowl and let cool. Toss in cocoa and remaining 1 tablespoon brown sugar.
• Cake:
• Preheat oven to 350°. Butter pan and line bottom with a round of parchment paper; butter parchment and flour pan. Whisk baking powder, baking soda, salt, and 2 cups flour in a medium bowl.
• Using an electric mixer on high speed, beat sugar and 1/2 cup butter until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend between additions. Beat in sour cream and vanilla. Mix in dry ingredients. Scrape half of batter into prepared pan. Sprinkle chestnut filling over; top with remaining batter, then streusel.
• Place pan on a rimmed baking sheet and bake cake until top is golden brown and a cake tester inserted into the center comes out clean, 45-55 minutes. Transfer pan to a wire rack and let cake cool before unmolding.

Steps:

• Thoroughly wash and dry the chickens. Season the inside and outside of both birds with salt and pepper.
• In a large skillet, heat 4 tablespoons oil over medium heat. Add chestnuts and bay leaves and cook 8 to 10 minutes, stirring occasionally until golden brown. Add shallots and garlic, season with salt and pepper, and cook 3 minutes. Add sherry and 2 tablespoons thyme, and cook until sherry is reduced to a glaze, about 4 minutes. Cool.
• Preheat oven to 425 degrees. In a bowl, combine remaining 2 tablespoons of thyme, coriander, and remaining 2 tablespoons of oil. Working carefully, separate the skin from the meat of the breasts and the thighs and rub spice mixture in between.
• Divide chestnut mixture evenly and use it to stuff the cavities of the chickens. Tie the legs together to hold the stuffing in place.
• Set the chickens on a nonstick roasting rack in a roasting pan, breast side down, and roast for 20 minutes. Turn the chickens breast side up, baste with pan juices, and roast 40 minutes more, basting every 15 minutes until an instant-read thermometer inserted at the joint between the thigh and leg reaches 165 degrees. Transfer the chicken to a platter. Let cool for 15 minutes.
• Meanwhile, tilt the roasting pan and skim off and discard any fat. Add orange juice to the roasting pan, set the pan over a low flame, and scrape off any browned bits stuck to the pan.
• To serve, spoon the chestnuts out of the birds and into a bowl. Cut each chicken into 8 pieces (2 drumsticks, 2 thighs, 2 breast halves, 2 wings) and pour the pan juices over chicken.

Steps:

• Toss chestnuts with oil.
• In a dry pan over low heat heat pan till hot, then add chestnuts cover and stir every few minutes for 15 minutes.
• Add water and continue to roast, covered and stirring until water is evaporated and chestnuts are tender about 5 minutes.
• Serve hot with salt.
• Or Oven method:.
• Preheat oven to 425 degrees.
• Roast unseasoned chestnuts for 20 to 30 minutes or until chestnuts are tender, easy to peel, golden brown in color, and the shells are beginning to open. For even roasting, gently stir to turn them over after about 10 minutes. The sliced part of the shells will curl back.
• Remove the nuts from the oven, make a mound of them in an old towel, wrap them up, squeeze them hard -- they should crackle -- and let them sit for a few minutes.
• Meanwhile open a bottle of vino, pour yourself a glass, Peel nuts when they are cool enough to handle, and serve with salt if desired. Because hot chestnuts peel easier than cold ones.
• Enjoy!