Chestnut Info Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
**** Chestnuts are versatile and low in fat.
One ounce of chestnuts contains 60 calories and 0.6g of fat.
Chestnuts are the only nut approved by the low-fat Pritikin System.
They are high in carbohydrates.
Californias crop, grown around Sacramento, comes in during Sept, but
imported Italian nuts are here until the first of the year.
Substitute the nuts for other nut types in poultry and wild game
stuffings, breads or cinnamon roll recipes.
Fresh chestnuts must be cooked before being included in recipes. To
prepare them for baking, preheat the oven to 400 deg F. Using a
short-bladed or chestnut knife, carve an X onto the flat side of each
nut to prevent it from bursting.
Place the nuts in a single layer on a baking sheet and roast in the
preheated oven 15 - 20 min. (They also may be cooked in the
microwave for about 5 min at full power.) The nuts should be mealy in
the center when pierced with the tip of a knife. Remove immediately
from the baking sheet to a thick, clean cloth. When barely cool
enough to handle, crack the nuts with your hands and use the same
knife to peel off the outer shell and then the funny inner skin. (At
this point you may cover the whole nuts tightly and refrigerate until
needed.) Coarsely chop the nuts and set aside.
Recipe By : San Jose Mercury News, B.Hensperger 12/31/95
From: "Sharon L. Nardo"
Title: CHESTNUT MERINGUES
Categories: Cookies
Yield: 36 Servings
2 Egg whites
1/2 c Superfine sugar
1 ts Vanilla extract
4 Marrons glaces; chopped
2 ts Superfine sugar
MMMMM-------------------------TO FINISH------------------------------
1 ts Sweetened hot chocolate mix
Grease several baking sheets; line with parchment or waxed paper.
Preheat oven to 275 F (135 C). In a very clean grease-free bowl, beat
egg whites until very stiff, but not dry. Add 1/2 tablespoon of the
1/2 cup sugar; beat until sugar is incorporated and meringue is stiff
and shiny. Add remaining sugar, a little at a time, beating well
after each addition. Beat in vanilla. Carefully fold in chopped
marrons glaces. Using two small teaspoons, spoon small oval shapes of
mixture onto prepared baking sheets. Lightly sprinkle remaining 2
teaspoons sugar over meringues. Bake meringues 1-1/4 hours or until
crisp and dry on outside, but soft in the center; cool. Sift hot
chocolate mix lightly over each meringue. Remove meringues from paper.
Source from luhu.jp
One ounce of chestnuts contains 60 calories and 0.6g of fat.
Chestnuts are the only nut approved by the low-fat Pritikin System.
They are high in carbohydrates.
Californias crop, grown around Sacramento, comes in during Sept, but
imported Italian nuts are here until the first of the year.
Substitute the nuts for other nut types in poultry and wild game
stuffings, breads or cinnamon roll recipes.
Fresh chestnuts must be cooked before being included in recipes. To
prepare them for baking, preheat the oven to 400 deg F. Using a
short-bladed or chestnut knife, carve an X onto the flat side of each
nut to prevent it from bursting.
Place the nuts in a single layer on a baking sheet and roast in the
preheated oven 15 - 20 min. (They also may be cooked in the
microwave for about 5 min at full power.) The nuts should be mealy in
the center when pierced with the tip of a knife. Remove immediately
from the baking sheet to a thick, clean cloth. When barely cool
enough to handle, crack the nuts with your hands and use the same
knife to peel off the outer shell and then the funny inner skin. (At
this point you may cover the whole nuts tightly and refrigerate until
needed.) Coarsely chop the nuts and set aside.
Recipe By : San Jose Mercury News, B.Hensperger 12/31/95
From: "Sharon L. Nardo"
Title: CHESTNUT MERINGUES
Categories: Cookies
Yield: 36 Servings
2 Egg whites
1/2 c Superfine sugar
1 ts Vanilla extract
4 Marrons glaces; chopped
2 ts Superfine sugar
MMMMM-------------------------TO FINISH------------------------------
1 ts Sweetened hot chocolate mix
Grease several baking sheets; line with parchment or waxed paper.
Preheat oven to 275 F (135 C). In a very clean grease-free bowl, beat
egg whites until very stiff, but not dry. Add 1/2 tablespoon of the
1/2 cup sugar; beat until sugar is incorporated and meringue is stiff
and shiny. Add remaining sugar, a little at a time, beating well
after each addition. Beat in vanilla. Carefully fold in chopped
marrons glaces. Using two small teaspoons, spoon small oval shapes of
mixture onto prepared baking sheets. Lightly sprinkle remaining 2
teaspoons sugar over meringues. Bake meringues 1-1/4 hours or until
crisp and dry on outside, but soft in the center; cool. Sift hot
chocolate mix lightly over each meringue. Remove meringues from paper.
Source from luhu.jp