Holiday chestnuts: not just for roasting

Besides classic holiday roasting, chestnuts can add extra sparkle to  a holiday small plate or dessert menu.
The Menu Shoppe gets it covered. Your menu.  Or nifty finds.
1/2 C fine bulgur
1/2 C dried chestnut chips
1 1/2 C parsley, chopped
1 bunch green onions, white & light green parts,  minced
1 large tomato, diced
2 tbsp fresh peppermint
3 tbsp olive oil
3 tbsp lemon juice
1/2 tsp cumin
salt and pepper to taste

Put chestnut chips in 1 C water and bring to boil.  Cook 5 minutes.  Remove pan from heat to cool.  Be careful not to let them burn.  Place bulgur in cold water for about 15 minutes, and then drain in a strainer.

Transfer chestnut chips and bulgur to a bowl and stir in the parsley, green onions, tomato, peppermint, olive oil, lemon juice and cumin.  Season with salt and pepper.  Cover and refrigerate for at least 2 hours to allow flavors to develop.

Bring to room temperature before serving.
 1 C yellow cornmeal
1/2 c unbleached flour
2 tsp baking powder
3/4 tsp salt
1/4 tsp baking soda
1/3 C honey
1 tbsp brown sugar
1 1/2 C chestnut flour
1/2 C buttermilk
2 large eggs
1/2 C water (adjust if needed)
Preheat oven to 350o F.  Spray an 8-inch square pan with non-stick spray. Combine dry ingredients in a bowl.  Add buttermilk, eggs, honey and water. Pour into prepared pan and bake at 350o F for 45-50 minutes.  Cool on rack for 10 minutes.  Serve warm or at room temperature. Excellent for holiday pate.
2 1/4 C Graham Cracker crumbs
1 1/4 C finely chopped pecans
1/2 C + 1 Tbsp butter, melted
1 C granulated sugar
3 8-oz. pkgs cream cheese
1/2 C sugar
4 eggs
1/3 C heavy cream
1 Tbsp + 1 Tsp vanilla
1 C Chestnut Puree (below
Combine the Graham cracker crumbs and the chopped pecans in a bowl.  Pour in the melted butter and mix.  Add the sugar and mix. Divide into 2 parts.  Press into the bottoms of two  9″ spring form pans.
For the filling cream together the cream cheese and sugar.   Combine eggs in a bowl and beat until smooth.  Add to the cream cheese mixture and mix until well blended.  Add the cream, vanilla and puree.  Mix well.   Pour half the filling into each of  the crust-lined pans.  Bake at 350 deg F. for 45 minutes. Serve with whipped cream and a sprinke of nutmeg.
All chestnut recipes are from:
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This entry was posted in brunch, holiday, menu covers, recipes, seasonal and tagged , , . Bookmark the permalink.

2 Responses to Holiday chestnuts: not just for roasting

  1. rachsmith says:

    LOVE the look of chestnut tabbouleh—some really great recipes. Thanks for sharing.

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