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Recipes |
15500 SW Roberts
Rd., Sherwood, OR, 97140,
503-625-1248, FAX: 503-625-1937, Email:
Laddhill1@aol.com
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ORDER| RECIPES |
| Braised
Chestnuts with Pears and Onions | Chestnut
and Apple Casserole | Chestnut Fennel Soup
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| Tagliatelle with
Chestnuts, Mushrooms and Sausage | Riced
Chestnut Dessert | Crunchy Chestnut Salad
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| Chestnut Puree | Chestnuts
and Wild Rice Stuffing | Chestnut
Cream |
Chestnut Flour Recipes: Chestnut Scones | Chestnut Shortbread Cookies | Chestnut Pound Cake | Chestnut Quick Bread
Chocolate Chestnut Brownies | Chestnut Crepes | Ricotta Filling | Chestnut Honey Sauce
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3 T. UNSALTED BUTTER
1 C. PORT WINE |
Melt butter in a
heavy skillet over medium heat. Sauté chestnuts until lightly
browned. Remove and reserve. Sauté onions until lightly
browned. Return the chestnuts to the pan and add the broth, port and
brown sugar. Bring to a boil, reduce heat and simmer for 30
min.
Peel and core pears. Slice into 1/2 in. wedges. Add to the pan and continue to simmer for an additional 30 min. Season to taste with salt and pepper. Serve hot. Serves 6. Wonderful with roast pork or poultry. |
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| Chestnut and Apple Casserole | |
| 2 LBS.
PEELED CHESTNUTS 2-3 C. CHICKEN BROTH 1 T. BUTTER 1 1/2 T. FLOUR 1/2 t. SALT 4 MEDIUM COOKING APPLES 2 T. BUTTER 3/4 C. BROWN SUGAR 1 LB. LEAN LINK SAUSAGES |
Cook chestnuts in
chicken broth for 10 min. Pour into shallow casserole. Add
additional chicken broth, if necessary, to cover the chestnuts. Cook
covered in 300 oven for 30 min. or until the chestnuts are tender, but not
mushy. Remove cover; stir in the mixture of 1-T. butter, the flour
and salt. Cook, uncovered, for 10 min.
Meanwhile, core and slice the apples in 1/2" rings. Roll in brown sugar and cook in 2-T. butter until browned and tender. Fry sausages. Remove the casserole from the oven. Cover the chestnuts with a layer of apples, then of sausages. Return to oven for an additional 5-10 min. Serve immediately or prepare up to one day in advance, refrigerate and heat before serving. Serves 8. |
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| 2 C.
COOKED PEELED CHESTNUTS 1 C. CHOPPED LEEKS (WHITE & PALE GREEN ONLY) 2 T. UNSALTED BUTTER 2 T. DRY WHITE WINE 1 C. CHOPPED FENNEL 4 C. VEGETABLE OR CHICKEN BROTH SALT, PEPPER TO TASTE 1 T. LEMON JUICE 1/2 C. CRÈME FRAICHE |
Coarsely chop
chestnuts. Cook leeks in butter in a soup pot over moderate heat,
until softened. Add wine and simmer until almost all liquid is
evaporated, about 1 minute. Stir in fennel, broth and
chestnuts. Cover and simmer 20 minutes. Remove from heat and
cool slightly.
Puree mixture in batches in a blender until smooth, transferring to a bowl. Return soup to pot and bring to a simmer, thinning with stock or water, if desired. Season with salt and pepper and lemon juice. Ladle soup into bowls. Garnish each serving with a swirl of crème fraiche. Serves 6. |
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