CARAMELIZED CHESTNUTS
Categories Bake Fry Thanksgiving Vegetarian Quick & Easy Vegan Chestnut Gourmet
Yield Makes 3 cups
Number Of Ingredients 4
Steps:
- Preheat oven to 325° F.
- Into a large bowl sift together confectioners' sugar and salt. In a shallow baking pan arrange chestnuts in one layer and bake in upper third of oven 6 to 8 minutes, or until hot and outsides are dry. Add hot chestnuts to sugar mixture, tossing gently to coat, and put a rack over baking pan. In a 3-quart saucepan heat 1 1/2 inches oil over moderate heat until a deep-fat thermometer registers 350° F. Working in batches of 8, fry chestnuts 1 to 2 minutes, or until brown and crisp. With a slotted spoon transfer chestnuts as fried to rack. Return oil to 350° F. between batches and carefully skim caramelized sugar from surface of oil as necessary. Chestnuts are best served immediately but may be made 1 hour ahead and kept, uncovered, at room temperature.
CARAMELIZED CHESTNUTS
Categories Nut Dessert Bake Christmas Quick & Easy Winter Vegan Chestnut Gourmet Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 10
Number Of Ingredients 2
Steps:
- Preheat oven to 350°F.
- Bake chestnuts on a baking sheet in middle of oven until slightly dried and a shade darker, about 30 minutes. Cool chestnuts completely on a rack.
- Cook sugar in a dry 10- to 12-inch nonstick skillet over moderate heat, swirling and shaking skillet (to help sugar melt evenly), until caramel is deep golden. Remove from heat, then prop skillet up against a ramekin or metal cookie cutter, tilting it just enough for caramel to pool. Add 1 chestnut to caramel and evenly coat by turning with 2 forks, then transfer with forks to a sheet of foil to cool. Coat remaining chestnuts in same manner. (If caramel starts to harden, melt over moderately low heat, stirring.) Once completely cooled, peel chestnuts from foil.
CARAMELIZED ONION-BUTTERNUT ROAST WITH CHESTNUTS
From the Veganomicon. Mmm...it's like all the best parts of Thanksgiving minus the turkey. Serve with roasted brussel sprouts and cranberry sauce.
Provided by Eat Your Vegetables
Categories Beans
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees.
- Place the onions and olive oil in a 9x13" baking dish, tossing to coat the onions with oil. Bake for about 30 minutes, stirring 3-4 times with a wooden spoon, until the onions are browned and sizzling. Remove from the oven and set aside.
- While the onions are roasting, prepare the whole, unpeeled chestnuts as follows: Slice a little slit in the shell of each chestnut to prevent them from exploding. Place the chestnuts on a rimmed baking sheet and roast for 25 minutes. Remove from the oven and place in a kitchen towel. Let cool a bit and crush them inside the towel to loosen their shells. Open the towel and remove the shells from the chestnuts.
- Coarsely chop the peeled chestnuts and add to the pan with roasted onions.
- Add the diced butternut squash, white beans, thyme, coriander, nutmeg, salt, pepper, and broth to the baking pan, stirring so that the chestnuts, squash and beans are well coated. Tightly cover the baking pan with aluminum foil and bake for 35-45 minutes, until the squash and chestnuts are tender.
- Toss together the bread crumbs, oil and sage in a bowl. Season to taste with salt, pepper, and cayenne. Remove the foil from the baking pan, top with the crumb mixture and bake for another 15 minutes, until the top is lightly browned.
CARAMELIZED CHESTNUTS AND BRUSSELS SPROUTS
In this easily prepared recipe, luxurious roasted chestnuts are paired with brussels sprouts that have been sauteed in butter until just tender and caramelized. A cider vinegar reduction dresses the two ingredients and gives the whole dish tang.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees. Using a paring knife or a chestnut knife, cut a large X into the shell of each chestnut on one side. Arrange on a baking pan in a single layer, cut side up. Roast until flesh is tender, 20 to 25 minutes. Remove from oven. Immediately remove and discard shells, keeping chestnuts whole if possible. Set chestnuts aside.
- Melt butter and oil in a large saute pan set over medium-high heat. Add brussels sprouts; season with salt and pepper. Cook, stirring occasionally, until golden, 16 to 18 minutes.
- Add roasted chestnuts. Cook, gently stirring occasionally, until brussels sprouts are tender and spotted deep brown, 20 to 25 minutes.
- Add vinegar, sugar, and turkey stock. Cook, stirring occasionally, until liquid has been reduced to a syrup, 4 to 5 minutes. Transfer to a serving dish, and serve.
CARAMELISED NUTS
A moreish treat that can be a little addictive. These nuts are so yummy you'll need to make double
Provided by Tana Ramsay
Categories Afternoon tea, Buffet, Dessert, Supper, Treat
Time 15m
Number Of Ingredients 3
Steps:
- Mix together all the ingredients in a pan and place over a moderate heat. Stir constantly, allowing the mix to caramelise and turn brown and making sure all the nuts are well coated.
- Pour the nuts onto some greaseproof paper. Don't worry if they are stuck together, as they can be separated when cool. Store in an airtight container for up to 1 week.
Nutrition Facts : Calories 194 calories, Fat 12.2 grams fat, SaturatedFat 1.1 grams saturated fat, Carbohydrate 16.4 grams carbohydrates, Sugar 15.7 grams sugar, Fiber 0.9 grams fiber, Protein 3.2 grams protein, Sodium 0.01 milligram of sodium
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