RUM CANDIED CHESTNUTS
So delicious for the Holiday Season!! Easy to make - made in 20 minutes or less!! Found recipe in Saltscapes magazine!!
Provided by Chef mariajane
Categories Nuts
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Melt butter in a frying pan over medium heat; add sugar and stir until well blended. Stir in rum bring to a boil and simmer for 3-5 minutes. Add chestnuts and stir until coated with the caramel mixture.
- Line a cookie sheet with parchment paper, place individual chestnuts on paper and cool for about 1 hour, until coating has hardened.
- Serve as a delicious Holiday snack, or a unique addition to your favorite salad!
Nutrition Facts : Calories 394.1, Fat 7.2, SaturatedFat 3.9, Cholesterol 15.3, Sodium 60.7, Carbohydrate 77.2, Sugar 26.7, Protein 1.9
CHESTNUT PIE WITH RUM CREAM
This decadent pie comes from Sandro Micheli, pastry chef at Adour Alain Ducasse in New York City.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 21
Steps:
- Make the crust: Place all crust ingredients in the bowl of a food processor; pulse until mixture resembles coarse crumbs, about the size of peas. (To mix by hand, combine ingredients in a large mixing bowl, rubbing the dry ingredients together using your fingers.) Turn out dough onto a clean work surface and shape into a flattened disk. Wrap in plastic, and refrigerate until firm and cold, about 2 hours.
- On a lightly floured work surface, roll out dough to an 11-inch round. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch metal pie plate, pressing firmly into bottom and sides; trim edges as necessary. Cover with plastic wrap; chill pie shell until firm, about 30 minutes.
- Preheat oven to 350 degrees. Line pie dough with a sheet of parchment paper and fill with pie weights or dried beans. Transfer to oven and bake until light brown, 20 to 30 minutes. Remove pie weights and parchment paper. Transfer to a wire rack and let cool.
- Make the filling: In a medium skillet, heat 2 tablespoons butter over low heat until it turns brown and has a nutty aroma. Add 1 tablespoon sugar and chestnuts and cook, stirring, until caramelized, about 2 minutes. Carefully add 1 tablespoon rum to deglaze skillet; transfer chestnuts to a baking sheet to cool.
- In a medium bowl, mix together remaining 1/4 cup butter, chestnut puree, chestnut cream, and creme fraiche together until well combined. In another medium bowl, whisk together egg yolks, eggs, remaining 1/4 cup sugar, and remaining 2 tablespoons rum. Add egg mixture to chestnut mixture and stir until filling is just combined.
- Sprinkle chestnuts over bottom of crust and top with filling mixture. Transfer pie to oven and bake until set, about 20 minutes. Transfer to a wire rack to cool.
- Make the rum cream: In the bowl of an electric mixer fitted with a whisk attachment, whisk together heavy cream, mascarpone, sugar, rum, and vanilla bean seeds until ribbons form, about 5 minutes. Transfer cream to a pastry bag fitted with a 1/2-inch plain round tip. Decoratively pipe cream in a clockwise fashion, starting from the outside and working toward the center, to cover. Garnish pie with candied chestnut strips and tuile.
CHESTNUTS IN COGNAC & VANILLA SYRUP
Steep nuts in brandy and cinnamon liqueur and store them in jars to serve with desserts like ice cream or fruit salad
Provided by Mary Cadogan
Categories Buffet, Condiment
Time 35m
Yield Makes 2kg/4lb 8oz
Number Of Ingredients 7
Steps:
- Put the zests, sugar, vanilla pod, cinnamon sticks and 400ml water in a large pan. Bring to the boil, then reduce the heat and simmer gently for 20 mins. Leave to cool, then add the Cognac.
- Pack the chestnuts into sterilised jars (see tip, below), then pour over the syrup to cover. Seal and label. Keep in a cool, dry place for at least 1 week before eating. Store in a cool, dry place for up to 6 months.
Nutrition Facts : Calories 88 calories, Fat 1 grams fat, Carbohydrate 19 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber
HUNGARIAN CHESTNUT CAKE
This rich dessert is full of all sorts of wickedness, and is a bit labor-intensive, but well worth the work. Chestnuts and marrons glace are available in specialty food stores and gourmet stores.
Provided by MARBALET
Categories World Cuisine Recipes European Eastern European Hungarian
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a greased 9-inch springform pan with parchment paper. Then grease the parchment paper.
- Separate the eggs.
- In a food processor puree the chestnuts with the butter and the rum, scraping down the sides, until the mixture is smooth. Add the melted bittersweet chocolate and blend the mixture until it is combined well. With the motor running, add the yolks, 1 at a time, and transfer the mixture to a large bowl.
- In a bowl with an electric mixer beat the whites with the salt until they hold soft peaks, add the sugar, a little at a time, beating, and beat the meringue until it holds stiff peaks.
- Whisk about one fourth of the meringue into the chocolate mixture to lighten it and fold in the remaining meringue gently but thoroughly. Pour the batter into the prepared pan and smooth the top.
- Bake the cake in the middle of a 350 degrees F (175 degrees C) oven for 45 to 55 minutes, or until a tester comes out with crumbs adhering to it and the top is cracked. Let the cake cool in the pan on a rack for 5 minutes, remove the side of the pan, and invert the cake onto another rack. Remove the bottom of the pan, invert the torte onto a rack, and let it cool completely. (The cake will fall as it cools.)
- To Make Glaze: Put 6 ounces of the finely chopped chocolate in a small bowl, in a saucepan bring 1/2 cup of the cream to a boil, and pour it over the chocolate. Stir the mixture until the chocolate is melted and the glaze is smooth and stir in 1 tablespoon of the rum. Dip each candied chestnut halfway into the glaze to coat it partially, transfer the chestnuts to a foil-covered tray, and let them set.
- Invert the cake onto a rack set on wax paper, pour the glaze over it, smoothing the glaze with a spatula and letting the excess drip down the side, and let the cake stand for 2 hours, or until the glaze is set. Transfer the cake carefully to a serving plate and garnish it with the coated chestnuts.
- Make the whipped cream just before serving the cake: In a chilled bowl with chilled beaters beat the 1 cup heavy cream until it holds soft peaks, beat in the 2 tablespoons sugar and the1 tablespoon rum, and beat the mixture until it holds stiff peaks. Fold in the chopped candied chestnuts. Serve the cake with the whipped cream.
Nutrition Facts : Calories 530.3 calories, Carbohydrate 45.8 g, Cholesterol 155.7 mg, Fat 34.1 g, Fiber 2.9 g, Protein 6.8 g, SaturatedFat 20.3 g, Sodium 98.3 mg, Sugar 30.9 g
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