chestnut

This wheat-free chocolate cake with the earthy flavor of chestnuts is surprisingly light. The recipe is a slight adaptation from one in Alice Medrich’s baking book "Flavor Flours." The cake may be baked a day or two in advance of serving.

Chocolate Chestnut Cake

chocolate (64 percent cacao or less)

unsalted butter

eggs,

sugar

salt

cream of tartar

chestnut flour

cooked chestnuts (use canned or vacuum-packed)

heavy cream, for topping

Chocolate curls or cocoa powder,

Heat oven to 375 degrees. Melt chocolate and butter in a bowl set over boiling water until chocolate is nearly completely melted, then remove from heat and whisk mixture until smooth.

In a mixing bowl, whisk egg yolks with half the sugar (1/4 cup/50 grams) and the salt until pale and thick. Stir in the warm chocolate and set aside.

Put egg whites in a clean bowl with cream of tartar and beat until fluffy, then add remaining 1/4 cup/50 grams sugar and beat until whites are stiff but not dry.

Stir chestnut flour and chopped chestnuts into the chocolate batter, then fold in 1/4 of the whites to lighten mixture. Fold in remaining whites and scrape batter into an unbuttered 8-inch springform pan, smoothing top if necessary.

Bake for 25 to 30 minutes, until a toothpick inserted in the center of the cake comes out almost clean. Cool on a rack. It may sink and crack a bit on top — this is fine. Run a knife around the edge of cake to free sides and remove form. Transfer to a serving platter. (Cake may be stored, covered, at room temperature for up to 3 days.)

To serve, whip cream with 2 tablespoons sugar to a very soft consistency. Spoon over top of cake and quickly spread with a spatula. Sprinkle with chocolate curls or cocoa powder.

The question has dogged Thanksgiving cooks practically since Norman Rockwell painted “Freedom From Want” in 1942 and transformed the harvest feast into an American ideal: Is it stuffing or dressing? Grandmother knows: it is stuffing only if it is cooked inside the bird. Otherwise it is dressing. This classic version, made with bread, celery, onions, apples, chestnuts, thyme and sage, is relatively simple to execute. It would do well at almost any time of the year as an accompaniment to roast chicken or pork. Crucial is the copious use of turkey broth, or a good chicken broth, to help meld the flavors together. Also necessary is an understanding that the cooking should last long enough to crisp the exterior without burning it, while not going on so long as to dry out the dish. When in doubt, add a splash more broth.

Thanksgiving Dressing

onion,

celery,

chestnuts, roughly chopped

Kosher salt and black pepper

thyme,

sage

Worcestershire sauce

hot-pepper sauce,

eggs, beaten

parsley

turkey

Heat oven to 375 degrees. Melt 4 tablespoons of butter in a large skillet over medium heat. Add onions, celery, apples, chestnuts, salt, pepper, thyme, sage, Worcestershire and hot-pepper sauce. Cook, stirring, until vegetables have softened and herbs wilted, approximately 5 minutes.

Transfer mixture to a large bowl. Add the bread, beaten eggs, parsley and enough broth so the dressing is well moistened. Blend well and check for seasoning.

Grease a baking dish with the remaining 1 tablespoon butter and put dressing in it. Bake, uncovered, for 30 minutes or until the top is beginning to brown. Check to make sure interior is moist. If not, add some more broth and return to oven for 5 to 10 minutes longer.

Roasted chestnuts are the perfect healthy winter snack. They&#39;re low in fat and calories, and full of fiber, calcium, and vitamin C.

Oven-Roasted Chestnuts

chestnuts (about 3 cups)

water

Stuffing with made from eggy brioche and roasted chestnuts is a Thanksgiving classic. This one, seasoned with celery, onion and sage, and a little diced fennel for sweetness and depth, sticks relatively close to tradition. Use it to stuff a turkey, if you like, but it’s even better baked separately in a shallow casserole dish, so the top can get nice and crisp. If you’d like to bake it ahead, you can do so up to 6 hours in advance. Just before serving, reheat it in a 350-degree oven.

Brioche Chestnut Stuffing

(14- brioche loaf, torn into 1-inch pieces

unsalted butter (1 stick),

celery ribs, thinly sliced

fennel (about 1/2 small fennel bulb)

kosher salt,

fresh thyme, chopped

fresh sage, chopped

roasted, peeled chestnuts, roughly chopped

black pepper

stock

eggs

Arrange brioche pieces in a single layer on a rimmed baking sheet. Let them dry out overnight, or place them in a 200-degree oven for an hour or two. (They’ll be ready when they feel stale to the touch but haven't taken on any color.)

Heat oven to 375 degrees, and butter a shallow, 2-quart casserole or gratin dish. On a pot on the stove or in the microwave, melt 4 tablespoons butter. Put bread in the prepared baking dish and toss with melted butter. Bake until golden and toasted, 8 to 10 minutes. Let cool, then transfer toast to a large bowl. (Don’t wash the baking dish; you’ll use it again for the stuffing.)

In a 12-inch skillet, melt remaining 4 tablespoons butter over medium heat. Stir in onion, celery, fennel and 1/2 teaspoon salt; cook until soft and just starting to brown, about 12 minutes. Stir in thyme and sage, and cook for 1 minute. Remove from heat and transfer to bowl with brioche. Gently fold in chestnuts and pepper and let cool.

In a medium bowl, whisk together 1 1/2 cups stock, eggs, parsley and remaining 1 teaspoon salt. Fold gently into bread mixture, then scrape it all back into prepared baking dish. Drizzle on remaining 1 cup stock until the mixture is moist but not squishy; you may not need all the stock.

Cover dish with foil and bake until lightly springy, about 25 minutes. Remove foil and continue to bake until golden brown, another 20 to 30 minutes.

Melissa Clark’s mother, Rita Clark, loves chestnut stuffing but likes to use frozen leftover bagels. Melissa prefers to break out the brioche. Here’s the compromise.

Whip up some healthy fast-food with a pork pan fry - on the table in 10 minutes

Pork & Noodle Pan-Fry With Sweet & Spicy Sauce

spring onions

sunflower oil

broccoli florets

egg noodle

lean pork stir-fry

shiitake mushroomor chestnut mushrooms

jar Cantonese sweet and spicy stir-fry sauce

bag beansprout

cashew nuts

Pork & noodle pan-fry with sweet & spicy sauce

Over a high heat, bring a pan of water to the boil (for the noodles). Chop the onions into chunky lengths. Heat the oil in a wok, tip in the broccoli and stir fry for 2 minutes until it starts to soften

Tip the noodles into the boiling water and boil for 4 minutes until softened. Meanwhile, add the pork strips to the wok and fry until the meat changes colour. Add the onions and mushrooms and cook for a minute or so until the mushrooms start to soften.

Stir in the sauce until everything is well coated. Drain the noodles and toss into the wok with the beansprouts and cashews. Heat until the beansprouts start to soften slightly then serve.

A classic Christmas combination – and it counts as two of your 5-a-day

Brussels sprouts with bacon &amp; chestnuts

¼kg Brussels sprouts,trimmed (or if buying pre-trimmed, buy 1 kg)

rashers smoked streaky bacon,cut into bite-sized pieces (or use more, if you like)

vacuum-packed chestnuts

butter

Bring a large pan of salted water to the boil, then tip in 1 ¼ kg trimmed Brussels sprouts. Once back to the boil, cook for 5 mins. Drain, run under the cold tap until cold, then drain again.

Heat a large frying pan, add 6 rashers smoked streaky bacon, cut into bite-sized pieces, and gently fry for 10 mins until crisp and golden.

Tip out of the pan, leaving the fat behind, then add 200g chestnuts and fry over a high heat for about 5 mins until tinged. Tip out of the pan.

Add the Brussels sprouts to the pan with a splash of water, then cover and finish cooking over a medium heat for about 5 mins, stirring now and again, until just tender.

Uncover, turn up the heat, then add most of the 50g butter and sauté the sprouts for 2 mins more.

Tip in the bacon and chestnuts, season generously with salt and pepper, then serve with the last knob of butter on top.

A delightful wintry vegan pie with rich mushrooms and sweet shallots that will make your cold nights a lot warmer. Vegan comfort food at its best. 

Each serving provides 552 kcal, 10g protein, 67g carbohydrate (of which 13g sugars), 22g fat (of which 3g saturates), 6g fibre and 1.3g salt.

Mushroom and ale pie

grams/½oz mushrooms

250 milliliters/9fl oz just-boiled water

tbsp sunflower oil

garlic cloves, crushed

330 milliliters/11fl oz pale ale (vegan)

vegetable stock cube

tomato purée

tbsp redcurrant jelly

tbsp soft light brown sugar

thyme leaves thyme

bay leaves

cornflour

chestnuts (vacuum packed is fine)

sea salt and ground black pepper

300 grams/10½oz plain flour, plus extra for rolling

tsp fine sea salt

100 grams/3½oz sunflower oil

tbsp aquafaba (canned chickpea water)

Haroseth was served for Passover at Seders in Roman times, if not earlier, and versions exist all over the world, adapted for the fruits and nuts available. This recipe from Italy contains no spices, relying instead on a vibrant mix of fresh and dried fruit for flavor — so use the ripest and sweetest you can find.

Haroseth With Chestnuts, Pine Nuts, Pears and Dried Fruits

apple,

pears,

banana,

raisins

prunes

dates, pitted

figs

almonds

pine nuts

orange juice,

lemon

chestnuts

In a medium pot, combine all ingredients except for the chestnuts and stir to combine. Bring to a boil, then reduce heat and simmer, uncovered, stirring occasionally, until fruit starts to break down, about 30 minutes. Stir in chestnuts.

Transfer to a food processor and pulse in short bursts until chunky, or until desired texture is reached.

Here's what you need: chestnut, water, sugar, vanilla extract, egg whites, sugar, whipped cream, circle pie crust, powdered sugar

The Most Delicious Chestnut Dessert (Mont Blanc) Recipe by Tasty

lb chestnut

vanilla extract

whipped cream

circle pie crust, baked

sugar,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Score the chestnuts in a cross with a knife.

Place the chestnuts on a sheet pan and bake for 30 minutes.

Remove the chestnuts with a towel, and quickly peel the warm chestnuts.

Put the peeled chestnuts in a pan and add water, sugar, and vanilla extract.

Cook and stir the chestnut on high heat until the water has evaporated and chestnuts has softened, about 15 minutes.

Place the chestnut filling in a food processor, add in water and blend until smooth.

Push the chestnut filling through an sieve into another bowl.

Transfer filling to a piping bag with a circle tip and chill.

In a bowl, whisk the egg whites until foamy using a hand mixer.

Add sugar to the egg whites and whisk until stiff peak forms.

Transfer the meringue into a piping bag fitted with a circle tip and pipe the meringue in a swirling motion onto a parchment paper-lined baking sheet.

Get the pie crust, and cut small circles to serve as the bottom for the meringue and bake for 30 minutes

Place the meringue on top of the pie crust and pipe the whipped cream around it. Pipe the chestnut cream around the whipped cream.

https://vid.tasty.co/output/77987/landscape_480/1518224894

Roll up these tasty meatballs for an Asian-style dinner with a difference!

Asian-style pork meatballs

pork mince

shallots, ends trimmed, thinly sliced

water chestnuts,

garlic clove, crushed

coriander leaves

soy sauce

tsp oyster sauce

tsp sesame oil

egg, lightly whisked

(1/4 cup) plain flour

peanut oil

white rice,

Asian greens, to serve

milliliters (1 cup) Massel chicken style liquid stock

tsp cornflour

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5637506550001&=domain=taste

5348771529001-5637506550001

Have dinner on the table in no time with this tasty beef noodle stir fry.

Beef and black bean stir-fry

hokkien noodles

olive oil

lean beef stir-fry strips

red capsicum,

can water chestnuts, drained, thickly sliced

baby bok choy, washed, cut into 4cm pieces

jar black bean stir-fry sauce

bean sprouts

sliced cashews

Don't miss out on tasty snacks just because you are watching your weight. These delicious low-fat beef triangles are a treat when dipped in the spicy chilli sauce.

Beef wonton triangles with chilli sauce

extra lean beef mince

coriander

(1/4 cup) drained canned sliced water chestnuts, finely chopped

green shallots, trimmed, chopped

tsp Chinese five spice

Salt & black pepper

pkt 8cm square egg pastry wonton wrappers

vegetable oil

red chilli, deseeded, finely chopped

Traditional Mooncake Recipe

Plain flour (1 3/4 cup + 4 tsp)

Golden syrup (1/3 cup + 1 tsp)

Vegetable oil (3 tbsp 1 tsp)

tsp Baking soda

Water

Egg yolk

tsp Egg white

tsp Sesame oil

tsp Golden syrup

Mix baking soda and water together in a small bowl 

Combine flour, golden syrup, vegetable oil and baking soda mixture together in a mixing bowl

Stir the mixture until a shaggy dough forms, then knead with your hands to form a dough

Form the dough into a rough ball and cover with cling wrap

Mooncake Skin

Using a scale portion out each mooncake's filling with two egg yolks and your choice of filling- the total weight should be approximately 75g 

Top 33 chestnut recipes from across the web

The most viewed chestnut recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 33 chestnut recipes from across the web

The most viewed chestnut recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Chestnut Cake

Thanksgiving Dressing

Oven-Roasted Chestnuts

Brioche Chestnut Stuffing

Pork & Noodle Pan-Fry With Sweet & ...

Brussels sprouts with bacon &amp; c...

Mushroom and ale pie

Haroseth With Chestnuts, Pine Nuts,...

The Most Delicious Chestnut Dessert...

Asian-style pork meatballs

Beef and black bean stir-fry

Beef wonton triangles with chilli s...

Traditional Mooncake Recipe

Beef and hokkien noodle stir-fry

Chicken and peanut stir-fry

Chicken and peanut stir-fry

Roasted stuffed cauliflower

Marrons Glacés (Candied Chestnuts)

Spinach, mushroom & water chestnut ...

Chestnut Coffee Cake

Chestnut truffle cake

Chestnut & cranberry roll

Kuri Kinton (Candied Chestnuts &amp...

How to roast chestnuts (Oven-roaste...

Wild Mushrooms with Chestnuts and T...

Mushroom, chestnut and squash filo ...

Red Rice and Beans

Pan-fried duck breast with creamed ...

Hearty party hotpot

Red-Cooked Chicken With Chestnuts

Roasted Chestnut Stuffing Recipe

Jade Dumplings with Soy-Sesame Dipp...

Slow Cooker Roast Shoulder of Lamb ...

The most viewed chestnut recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Brussels sprouts with bacon & c...