Monday, November 16, 2009

I need American Chestnut Recipes.?

I have a fresh crop of harvested american chestnuts and i would like to now how to prepare them and some recipes.

I need American Chestnut Recipes.?
chestnut cheesecake





For the base


4 ounces (2 cups) Graham cracker crumbs


1/2 stick butter


1 heaped tablespoon sweetened chestnut purée





For the cheesecake


2 cups cream cheese


3/4 cup superfine sugar


3 eggs


3 egg yolks


3/4 cup sour cream


1 teaspoon lime juice


1 teaspoon vanilla extract


1–2 tablespoons rum


1 cup sweetened chestnut purée





For the Syrup


1/3 cup water


1/4 cup rum


1 tablespoon sweetened chestnut purée


1/4 cup superfine sugar


1 tablespoon butter








Preheat the oven to 350°F, and put the kettle on to boil.





For the base, process the crackers, butter and heaped tablespoon chestnut purée until like fine crumbs. Press the mixture into the bottom of a 9 inch springform pan and place in the fridge while you make the filling.





Beat the cream cheese until smooth and add the sugar. Add the eggs and egg yolks, beating them in one by one until they are incorporated into the cream cheese and sugar. Pour in the sour cream, lime juice, vanilla extract and rum, and beat again until smooth and creamy. Finally fold in the sweetened chestnut purée. Don't worry about making a fully amalgamated mixture: smooth cream cheese with grainy streaks of chestnut is just fine.





Line the outside of the springform pan containing the crumb base with a good wrapping of plastic wrap, so that the whole of the bottom and sides are enveloped in plastic. Do the same with aluminum foil, covering the layer of plastic wrap to make a very watertight casing. Stand the springform, thus covered, in a roasting pan and pour in the chestnut filling. Once that's done, pour water from a recently boiled kettle into the roasting pan to come just over an inch up the side of the pan (the plastic wrap will make it bob up and down a bit) and place in the oven to cook for an hour.





When the cheesecake's ready it should be just set on top with a hint of wobble underneath; it certainly carries on cooking as it cools. Take the cheesecake out of the roasting pan, take off the foil and plastic wrap and let the cheesecake cool on a rack. Refrigerate overnight before unmolding and leaving it to get back to room temperature. If you need to unmold it long before you want to eat it (I often do just because I like to get all bothersome stuff out of the way before people arrive) then just sit it on its serving plate in the fridge until about 20–30 minutes before you want to eat it. I'd take it out as you sit down to dinner or lunch or whatever.





You can make the syrup in advance but do not pour over until the actual point of serving.





You just put all of the syrup ingredients into a saucepan and melt together. Let the syrup boil for 10 minutes, then cool to just warmish (or even room temperature) before criss-crossing the top of the cheesecake with it.


Makes 8 servings.








chestnut risotto with butternut squash





6 cups low-salt chicken broth


1/4 cup cream Sherry


1 tablespoon olive oil


3 tablespoons butter, divided


1 small white onion, finely chopped


1/2 small butternut squash, peeled, seeded, cut into 1/4-inch pieces


1 1/2 cups (10 ounces) arborio rice


2 cups peeled roasted chestnuts, or jarred chestnuts, chopped


1 teaspoon chopped fresh thyme


1 teaspoon chopped fresh marjoram


1/2 cup freshly grated Parmesan cheese


2 tablespoons chopped fresh Italian parsley





Bring chicken broth and Sherry to boil in medium saucepan over high heat. Reduce heat to low; cover and keep warm.


Meanwhile, heat oil and 2 tablespoons butter in heavy large saucepan over medium heat. Add onion and squash; cook until onion is translucent, stirring often, about 10 minutes. Add rice; stir until rice is translucent at edges but still opaque in center, about 3 minutes. Add 1 cup warm broth; simmer until almost absorbed, stirring often, about 4 minutes. Add more broth, 1 cup at a time, allowing each addition to be absorbed before adding next until rice is just tender, stirring frequently, about 25 minutes total. Stir in chestnuts, thyme, and marjoram. Remove from heat; stir in remaining 1 tablespoon butter, cheese, and parsley. Season risotto with salt and pepper and serve.





Makes 6 first-course servings.





chestnut ravioli with sage browned butter





1 cup roasted, shelled, and skinned chestnuts; see how to roast fresh chestnuts ; (1/2 lb in shell or 7 oz bottled whole)


2 oz sliced pancetta or bacon, finely chopped


7 tablespoons unsalted butter


1/4 cup finely chopped onion


1 large garlic clove, smashed


1/4 cup water


1 Granny Smith apple


2 tablespoons finely grated parmesan


1 tablespoon finely chopped fresh flat-leaf parsley


48 won ton wrappers (12-oz package)


1 tablespoon fresh lemon juice


1 tablespoon finely chopped fresh sage


Special equipment: a 2 3/4-inch round cookie cutter





Coarsely chop chestnuts.


Cook pancetta in 3 tablespoons butter in a large heavy saucepan over moderate heat, stirring, until crisp on edges, about 5 minutes. Add onion and garlic and cook, stirring, until onion is softened. Add chestnuts and water and simmer, stirring, until liquid is reduced by half. Discard garlic.





Transfer mixture to a bowl and mash to a coarse paste with a fork. Peel half of apple and cut enough of peeled half into 1/4-inch dice to measure 3 tablespoons. Reserve remaining (unpeeled) apple. Stir diced peeled apple into chestnut mixture with parmesan, parsley, and salt and pepper to taste.





Put 1 won ton wrapper on a work surface, keeping remaining wrappers in plastic wrap, and mound 1 scant tablespoon of filling in center. Lightly brush edges of wrapper with water and top with a second wrapper, pressing down around filling to force out air. Trim excess dough with cutter and seal edges well, pressing them together with your fingertips. Transfer ravioli to a dry kitchen towel, then make more in same manner.





Cut enough of unpeeled apple into 1/4-inch dice to measure 3 tablespoons and toss with lemon juice.





Heat remaining 4 tablespoons butter in a large heavy skillet over moderate heat until foam subsides and butter begins to turn brown. Stir in sage and cook, stirring, until sage is crisp and butter is golden brown. Season with salt and pepper.





Add ravioli to a 6-quart pot of salted boiling water, then cook at a slow boil, stirring gently occasionally, until tender, 3 to 5 minutes. Carefully transfer ravioli with a slotted spoon to a colander to drain. Slide ravioli into sage butter and cook over moderate heat, stirring gently, 1 minute.





Sprinkle ravioli with unpeeled apple and season with pepper.





Makes 8 (first course) servings.
Reply:Here ya go! This should use up those yummy chestnuts!





http://www.chestnutsonline.com/recipes.h...


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