Chestnut Recipes

pancakes!Chestnut Pancakes with Bacon and Crème Fraîche

recipe courtesy bon appetit

INGREDIENTS:

6 slices thick-cut bacon, chopped
3/4 cup milk
2 large eggs
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups coarsely chopped jarred steamed chestnuts (7 to 8 ounces), divided
Crème fraîche or sour cream

Chopped chives or maple syrup

PREPARATION:

Cook bacon in large skillet over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Transfer 2 tablespoons bacon drippings to blender; add milk and next 3 ingredients, then 1 cup chestnuts. Blend until batter is smooth. Pour batter into bowl; stir in remaining 1/2 cup chestnuts.
Pour remaining drippings into small bowl. Brush same skillet with some drippings; heat over medium heat. Drop in batter by rounded tablespoonfuls. Cook pancakes until brown and cooked through, about 3 minutes per side. Transfer to plates. Top with créme fraîche and bacon, then chives or maple syrup.
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soup!Chestnut and Mushroom Soup

recipe courtesy Miss Dahl’s Voluptuous Delights:  Recipes for Every Season, Mood and Appetite by Sophie Dahl

INGREDIENTS:

1 small onion, chopped
Olive oil
2 cups of mixed mushrooms, chopped
1 tablespoon sherry
Salt and pepper
1 quart of chicken or vegetable stock
1 cup fresh roasted chestnuts (or canned chestnuts)
Chopped fresh parsley, for garnish (on any other fresh herb still in the garden or on the kitchen sill)

PREPARATION:

First, sweat the onion in some olive oil; after a few minutes add the chopped mushrooms and cook on a low heat for a few minutes.  Add the sherry– you should be hit by that lovely sugar waft.  Season a little.  Add the stock and cook on a low heat again for another 15 minutes.
Add the chestnuts and cook for another 15 minutes.  Let the mixture cool a bit, then transfer to a blender and puree.  Put it back in the pan– you could add a tablespoon of cream if you want.  If not, toss a little chopped fresh parsley on top, and off you go.
Serves 4

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