Then, a blight fungus, invading from the Orient, virtually eradicated the majestic chestnut within the first two decades of this century. As it turns out, the European chestnut, long common in world commerce, is also susceptible to the blight, and so is no use as a substitute tree for North America cultivation. Not too surprisingly, the Chinese chestnut, Castanea mollissima, originating from the home of the blight, is resistant. It is also climate hardy in North America, and is being grown here now.
Plant breeders are producing hybrids from the American chestnut, some of which show blight resistance and thus offer hope for the return of this valuable tree. Meanwhile, it is the imported European chestnut, Castanea sativa, which occupies most of our chestnut markets.
Indian Chestnut Soup
This soup is said to have been a favourite amongst the Amerindians, who also dried and stored chestnuts.
1¾ cups dried ground chestnuts 2 stalks celery 1 large carrot ½ tsp oregano 1 cup acorn squash sliced 5 cups water
Combine the ingredients, and cook until tender, about 45-50 minutes, then serve.
Chestnuts in Paprika Sauce
Use either dried or fresh chestnuts, just adjust the boiling time if necessary.
2 cups chestnuts shelled 1½ tsp paprika 2 Tbs butter ½ cup chicken stock 1 Tbs flour 1 Tbs lemon juice
Boil the chestnuts in enough water to cover for 15-20 minutes until tender. Brown the flour in the butter for 1 minute. Add the paprika and stock, and stir until smooth. Stir in the lemon juice. Drain the chestnuts and place them in a serving dish. Pour the sauce over the chestnuts and serve. Makes 4 servings.
Mary's Chestnut and Lamb Stew
A hearty stew for cold winter days, to prepare yourself for trekking off to school alone.
1½ lbs lean lamb, cubed 2 cloves garlic sliced 1 cup shelled chestnuts 1 large onion sliced 1 large tomato quartered 1 bay leaf 1 large carrot sliced 2 coriander seeds crushedBrown the lamb on all sides. Combine the remaining ingredients and enough water to cover. Bring to a boil, and cover. Simmer gently until tender, about 2 hours. Makes four servings.
Roasted chestnut stew with turnips
2¼ cups peeled whole chestnuts ½ cup French butter salt and pepper to taste 25 pearl onions, peeled and lightly blanched 20 baby turnips, peeled, washed and blanched 1 large fennel stalk, diced 1 cup whole pecans, shelled 2 cups vegetable or chicken stock herb sachet with parsley stems, bay leaf, fresh thyme and peppercorns fresh Italian parsley
In a sauté pan, lightly and evenly brown the chestnuts in 1½ T. of butter over moderate heat. Season with salt and pepper, remove and keep warm. Cook the pearl onions and then the turnips in a similar manner, using 2 T. of butter for each, and adding in a tablespoon or so of water to prevent burning. Sauté the fennel in 2½ T. of butter, taking care not to burn it; season and set aside. Lightly roast the pecans on a cookie sheet in a 300 F (150C) oven for 2 to 3 minutes. Combine the nuts, vegetables, stock and sachet in a large, heavy sauté pan, cover and bake at 325°F for about 20 to 30 minutes, until the liquid has all but evaporated and has glazed the ingredients evenly (check the mixture frequently, adjusting temperature and/or removing cover to hasten the process). To serve, put the stew directly on a plate and place pieces of roasted game or meat decoratively around it. Garnish with parsley.
Creamless chestnut bisque with mushroom butter
¼ cup canola oil 5 whole shallots, sliced 1 large red onion, thinly sliced 1 large celery root, diced ¼ tsp. fresh chili pepper, diced 2 T. fresh thyme to taste, minced 1/8 lb. smoked bacon, diced and cooked to render fat 5 lbs. fresh chestnuts, roasted and peeled 7 cups vegetable stock (or water) mushroom butter to taste (recipe follows) 1 tsp. soy sauce salt and pepper to taste
Place the canola oil, shallots, onion, celery roots, chili and thyme in a large soup pot and sweat until soft. Pour the fat off the bacon, then add bacon to the pot. When ingredients are soft, add chestnuts and vegetable stock or water and simmer until the nuts begin to fall apart (about 30 minutes). Cool to room temperature. Run the mixture through a food processor until smooth, then strain it with a fine strainer into a pot. To serve, bring the contents to a simmer, skim any impurities from the soup, and whisk in the mushroom butter and soy sauce. Season with salt and pepper.
Mushroom butter
6 large mushrooms, finely sliced 6 oz. French butter ½ cup Noilly Prat or other fine dry vermouth salt and pepper to taste
Sauté the sliced mushrooms in butter until they are lightly caramelized. Deglaze the pan with vermouth and simmer until almost dry. Season with salt and pepper. Cool the mixture and puree in a food processor. The butter can be stored in plastic for up to five days in the refrigerator.
Chestnut Coffee
First roast an ample supply of chestnuts. Start by chopping them coarsely and spreading on a cookie sheet. Roast at 375°F until dark and dry, about 40 minutes. Store them in an air tight container to preserve freshness. Then to make about four cups of coffee, take
½ cup roasted chestnuts 4 cups water
and grind the nuts to a powder in the blender or a grinder. Combine the powder and water and boil gently for about 15 minutes. Strain and serve.
Cureton Chocolate Nuttrees
Nut trees come in many shapes. This charming recipe will enable you to use your artistic talent to create tree shapes appropriate to any occasion. The spreading Chestnut tree comes to mind for Blacksmith Day. Its your choice for Pinocchio's birthday. Even the traditional Christmas tree shape could be cast in chocolate covered nuts. Lastly, though this recipe calls for chestnuts, prepared acorns would be a natural here.
2 lbs whole chestnuts ½ cup icing sugar ½ cup semisweet chocolate 1 tsp butter chocolate sprinkles (in season)
Boil the chestnuts in the hull for about 20 minutes. Cool, shell and rub off any fuzz. Then, finely grind the nut meats to a paste. Mix the icing sugar with the paste. Now this mixture is ready to be formed to the desired tree shapes on a cookie sheet. Melt the chocolate over hot water and beat in the butter. Pour over the nuttrees. Top with the chocolate sprinkles if the occasion permits for example, at Christmas time. Makes about 10.
Glazed chestnuts and snow peas with fresh ginger
4 cups whole chestnuts 4 cups chicken stock 1 cup white wine 3 T. butter ½ cup sugar 1 T. lemon juice 2 lb. snow peas, washed and stem end removed 1 cup fresh ginger, cut in fine julienne strips salt and ground pepper
With a sharp knife, make an incision on each chestnut, penetrating the outer shell. Blanch the nuts in boiling water for about 6 minutes. Drain, cool slightly and peel. Bring the chicken stock and white wine to a boil and add the peeled nuts. Simmer slowly for 15 to 20 minutes or until the nuts are tender but still firm. Drain, and reserve the stock for another use. In a frying pan, heat 1 T. of butter. Place the chestnuts in the pan, sprinkle with the sugar, and let them cook until the sugar turns a light caramel colour. Add the lemon juice and keep sauteing until the nuts are evenly covered with sugar glaze. Remove the pan from the flame and keep warm. Meanwhile, blanch the snow peas in boiling salted water for 30 seconds. Drain and submerge them in cold water. When they are cool, drain again and set them aside. In a large skillet, heat 2 T. butter, add the ginger and stir with a wooden spoon for about 3 minutes. Add the snow peas and the glazed chestnuts and stir gently, cooking until hot. Remove the mixture from the skillet, season with salt and pepper and serve immediately.
Necci (chestnut-flour pancakes)
1½ cups Italian chestnut flour 1 cup cold water pinch of salt 1 T. olive oil All-fruit preserves or ricotta cheese
Sift the flour to remove all lumps. Place the flour in a bowl and make a small well in the center. Start adding water little by little, mixing with a wooden spoon. When the water is all used up, add salt and mix again. Be sure that there are no lumps in the batter. Cover and let the batter sit for ¼ hour on bottom shelf of refrigerator. Place a seasoned cast-iron griddle over medium-high heat. When it is hot, brush it with 1 tsp. of oil. Pour ½ cup of batter in the center of the griddle and let it cook for 30 to 40 seconds, until bubbles appear on the surface. Flip and cook for 1 more minute until the pancake is golden brown. Place the prepared necci on a platter, cover with fruit preserves or cheese, and roll it up. Repeat this procedure for as many necci as you need, using 1 tsp. of oil for every 3 pancakes.
Sage Chestnut Pesto
This is higher in nuts than traditional Italian recipes, but the taste of chestnuts is worth savouring. To prepare American chestnuts, cut them in half with a strong chef's knife, give them a minute in a microwave, dig out the meats from each half while they are still warm, then simmer the meats in chicken broth about 10 minutes. Unfortunately, chestnuts do not keep well, so much of the year you will have to use canned European chestnut paste - much less taste than our native nut. Sardo is not a traditional pesto cheese, but its soft taste matches chestnuts well.
6 fresh sage leaves 1 oz fresh parsley juice of 1 lemon 4 oz American chestnuts 2 oz Sardo cheese 4 fl.oz. olive oil
Put everything through a meat grinder, or combine the Italian way by pounding in a mortar & pestle.
Provided by SONG. Feel free to copy with a credit.