Chestnut Recipes

Kathy’s No Cream – Cream of Chestnut Soup
This soup uses pureed chestnuts as a thickener. Bits of chopped chestnuts, carrots, onion and celery provide a toothsome chew to the soup. This soup can be vegetarian, dairy and/or gluten free. You can add milk or cream near the end if you want more richness.
1 onion, large, chopped
1 stalk celery, chopped finely
1 Tlb. Bacon grease (or butter or oil)
2 Cups flavorful broth, chicken, venison, beef or vegetable
1 carrot, ½ chopped finely, ½ chunked
1 Cup cooked, shredded meat, optional (leftover chicken is good)
2 Cups cured chestnut meats*, ½ chopped finely, ½ halved
1 Cup water
1 bouillon cube (chicken or beef)
Sauté onion in fat over medium heat in large soup pot while chopping celery. Add celery and sauté veggies over low heat until onions are tender and translucent. While veggies are sautéing, process chestnuts. ** When onions are tender, add 2 cups of broth to soup pot, bring to a simmer. Add finely chopped carrots to soup broth and simmer. Add 1 cup finely chopped chestnut meats to soup broth.

Boil halved chestnuts in 1 cup water with 1 bouillon cube and chunks of carrot. Boil chestnut halves and carrots until tender. Put chestnut halves and carrot chunks into a food processor or blender and puree till smooth. Add bouillon water to aid in processing. You may have to add more water or milk to get chestnut puree to the consistency of mash potatoes.

Add pureed chestnuts to soup pot when the carrots and chestnuts in the soup pot are tender. Mix well. Season with salt, pepper or more bouillon cubes as desired.

*Chestnuts cure by drying in their shell. Cured chestnuts will give slightly when their shells are squeezed. The meat will have the texture of a withered carrot, be bright yellow and resemble a tiny brain. Canned chestnuts can be used in this recipe. Save any water or juice from the can to use in the soup.

**To prepare chestnuts cut a slit in the chestnut shell to allow steam to escape. Cook 10 chestnuts in a coffee cup with a loose lid in a microwave on high for 30 seconds, stir and then zap 30 seconds more. The slit should open slightly. Shell and peel the chestnuts while still warm.

Chestnut Truffles (Kathy’s adaption)
1/2 pound roasted, cured chestnuts, coarsely chopped
Simmer in 3/4 cup water covered, until tender and water is absorbed, about 30 minutes.
Add 1/3 cup low fat evaporated milk and just bring to simmer. Remove from heat and add 4 ounces semi sweet chocolate. Cover pan and let chocolate melt. Transfer to processor and add
1 Table sp. Instant coffee Pinch Salt
2 Table sp Light corn syrup 2 teasp. Kahula, rum, brandy or such
1 Table sp. Cocoa powder
Blend until very smooth. Cover tightly with plastic wrap and chill until very firm (3 hours). Form into small balls, 2 teaspoons and roll in cocoa (mixed with powder sugar) or ground nuts. Will keep 2 weeks in refrigerator.

Chocolate Chip Cookies With Chestnut Flour preheat oven at 350º
½ stick butter (1/4 cup)
¼ cup oil (olive oil is good)
1 ½ cups sugar
¼ cup honey
Blend well, then add
2 eggs
1 level teaspoon baking soda
1 level teaspoon vanilla
Stir very well, then add
1 cup whole wheat flour, stir, then add
1 cup chocolate chips (more if you like), stir, then add
1 cup whole wheat flour, stir, then add
1 cup chestnut flour (can substitute whole wheat again). You want 3 cups total of flour. Add nuts if you like too.

Mix well. Place small spoonfuls on a greased (oil sprayed) cookie sheet and bake at 350º  for 10 – 15 minutes. Cool on wire rack.
Or
Spread mix in 9 x 11 cake pan (or similar size). Bake 15 – 20 minutes at 350. Cut while still warm, but leave in pan till firm.