Brown and chestnut: a thousand and one ways to consume them
Before getting in front of the stove, let's do some genealogy. Know that chestnuts and chestnuts are half-brothers and sisters. Made from wild chestnut, chestnut fruits are small and partitioned by brownish skin. The Brown, bigger and rounder, is the fruit of the grafted tree used for cultivation. Not to be confused with their cousin, the horse chestnut whose fruits are extremely toxic.
Hot chestnuts, hot!
When we think chestnuts, we think of delicious chestnuts hot present in all Christmas markets. To enjoy at home, it is not complicated. The bark and skin are cut along the clear portion and baked for 15 to 20 minutes on a baking sheet. With a newspaper we make a horn in which we wait patiently chestnuts a few minutes before eating them!
Chestnuts and chestnuts: the pre-preparation
First obstacle to our many recipe ideas: the bark! To avoid long and tedious hours of peeling, skin is cut and immersed in boiling water for 3 to 4 minutes. To help the skin soften further, a little oil is poured into the water. Then rinse with cold water to avoid burning the mimines and remove the bark and skin. At this stage, if you are too tired to cook, you can freeze them in small bags and prepare them later. Otherwise, they are cooked for 15 minutes in a low boiling pan. Once cooked, they are firmed under a trickle of cold water.
If you run out of time, you can also buy them already prepared, but it's less fun.
Chestnuts and chestnuts in salty dishes
If I say chestnuts, you tell me ... turkey! Their sweet and mellow side is perfect for stuffing poultry and especially the famous turkey chestnuts of Christmas.
But not only ! The very fine flavor of Brown and chestnut allow to realize multiple dishes incomparable chefs and parties. I think of the delicate chestnut cappuccino with foie gras. It is served in a cappuccino cup to put the eye full, a bit of pepper or bitter cocoa on the top and well at the bottom of the cup, the pieces of foie gras will be the surprise of the chef. A delight.
Chestnuts and chestnuts are the perfect side dishes for turkey, veal, pork or game. They are returned to a little butter in a pan before placing them around the meat. You can also mix them with pumpkin in a mashed potato, add it to a quiche or in any wok of autumn vegetables.
Chestnuts and chestnuts for dessert
A chocolate fondant with a heart of cream of Brownit's the good surprise of dessert. We can stuff our Christmas tree, or make a superb tiramisu by mixing the cream of Brown and the mascarpone.
We can even realize our own chestnuts iced, its divine treats that smell good end of the year holidays. In a casserole, put 1kg 500 of sugar and 1 liter of water over medium heat. When the sugar is transparent, it is put on fire. Once boiling, we dip chestnuts in the basket of the casserole. Let boiling resume for 1 minute and turn off everything. It is allowed to cool 24 hours. We drain them chestnuts, bring the syrup back to a boil and re-immerse chestnuts. Rebelotte for 2 more days. Finally, they are dried on parchment paper. There is more to eat.
Hot chestnuts, hot!
When we think chestnuts, we think of delicious chestnuts hot present in all Christmas markets. To enjoy at home, it is not complicated. The bark and skin are cut along the clear portion and baked for 15 to 20 minutes on a baking sheet. With a newspaper we make a horn in which we wait patiently chestnuts a few minutes before eating them!
Chestnuts and chestnuts: the pre-preparation
First obstacle to our many recipe ideas: the bark! To avoid long and tedious hours of peeling, skin is cut and immersed in boiling water for 3 to 4 minutes. To help the skin soften further, a little oil is poured into the water. Then rinse with cold water to avoid burning the mimines and remove the bark and skin. At this stage, if you are too tired to cook, you can freeze them in small bags and prepare them later. Otherwise, they are cooked for 15 minutes in a low boiling pan. Once cooked, they are firmed under a trickle of cold water.
If you run out of time, you can also buy them already prepared, but it's less fun.
Chestnuts and chestnuts in salty dishes
If I say chestnuts, you tell me ... turkey! Their sweet and mellow side is perfect for stuffing poultry and especially the famous turkey chestnuts of Christmas.
But not only ! The very fine flavor of Brown and chestnut allow to realize multiple dishes incomparable chefs and parties. I think of the delicate chestnut cappuccino with foie gras. It is served in a cappuccino cup to put the eye full, a bit of pepper or bitter cocoa on the top and well at the bottom of the cup, the pieces of foie gras will be the surprise of the chef. A delight.
Chestnuts and chestnuts are the perfect side dishes for turkey, veal, pork or game. They are returned to a little butter in a pan before placing them around the meat. You can also mix them with pumpkin in a mashed potato, add it to a quiche or in any wok of autumn vegetables.
Chestnuts and chestnuts for dessert
A chocolate fondant with a heart of cream of Brownit's the good surprise of dessert. We can stuff our Christmas tree, or make a superb tiramisu by mixing the cream of Brown and the mascarpone.
We can even realize our own chestnuts iced, its divine treats that smell good end of the year holidays. In a casserole, put 1kg 500 of sugar and 1 liter of water over medium heat. When the sugar is transparent, it is put on fire. Once boiling, we dip chestnuts in the basket of the casserole. Let boiling resume for 1 minute and turn off everything. It is allowed to cool 24 hours. We drain them chestnuts, bring the syrup back to a boil and re-immerse chestnuts. Rebelotte for 2 more days. Finally, they are dried on parchment paper. There is more to eat.
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