Deborah Madison has a soup book with a lentil-chestnut-fennel soup that is divine.
This recipe only uses 1/3 cup, but I have had it bookmarked for a while:
http://www.marthastewart.com/857639/cauliflower-red-onion-and-chestnut-tart?czone=food%2Fthanksgiving-center%2Fthanksgiving-center-dishes&gallery=274851&slide=857639¢er=276949
I assume desserts can be made with those jarred chestnuts?
http://www.saveur.com/chestnut-pudding-recipe
http://fleurdeselsf.com/2014/01/22/chestnut-souffles-with-chestnut-ice-cream/
I like cooked chestnuts, whether cooked at home or purchased cooked in jars, shrink wrap etc. Here some dishes with it, most of which I've made and liked. Haven't tried the turkey yet.
For savory dish, cook or serve with turkey, cabbage, red carrot, white or sweet potatoes.
Can be made into (lightly sweetened) puree, then to be used in Mont Blanc, or as filling or topping for cakes and meringues (e.g., dacquoise).
Can be mixed with apples, cherries or other stone fruit, citrus fruit.
Can be seasoned with vanilla extract, most fruit or nut liqueurs (e.g., amaretto, slivovitz), some dark spirits (cognac, rum).
One of my favorite dishes from a now-closed Italian restaurant in New York City was braised chicken with chestnuts. I wish I had the recipe. But it is a savory way to use chestnuts.
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https://food52.com/recipes/39822-chestnut-and-ricotta-ravioli
This recipe only uses 1/3 cup, but I have had it bookmarked for a while:
http://www.marthastewart.com/857639/cauliflower-red-onion-and-chestnut-tart?czone=food%2Fthanksgiving-center%2Fthanksgiving-center-dishes&gallery=274851&slide=857639¢er=276949
I assume desserts can be made with those jarred chestnuts?
http://www.saveur.com/chestnut-pudding-recipe
http://fleurdeselsf.com/2014/01/22/chestnut-souffles-with-chestnut-ice-cream/
For savory dish, cook or serve with turkey, cabbage, red carrot, white or sweet potatoes.
Can be made into (lightly sweetened) puree, then to be used in Mont Blanc, or as filling or topping for cakes and meringues (e.g., dacquoise).
Can be mixed with apples, cherries or other stone fruit, citrus fruit.
Can be seasoned with vanilla extract, most fruit or nut liqueurs (e.g., amaretto, slivovitz), some dark spirits (cognac, rum).