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Why bother cracking and peeling?
There's no need to bother with these delicious peeled, cooked & ready to eat chestnuts. Even better, they''re pasteurized and are shelf stable; no special overnight shipping required!
Wonderful in creamy chestnut soup, spreads, salads, with vegetables (brussel sprouts!), holiday stuffing, desserts - just about anywhere! They also make great snacks right out of the bag.
These European peeled chestnuts are easy to use; they're pre-cooked and pre-peeled, yet have a wonderful fresh flavor. The special processing & cooking method (right in the bag) means that all the flavorful juices remain right where they should - in the nut! Each package contains about 25 whole chestnuts only, never broken pieces.
Shelf stable, but we suggest you keep them refrigerated for even better shelf life.
Product of France
Nutrition Facts are unavailable at this time. If you have questions or dietary restrictions please call us at 212.452.0690.
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Mushroom Bread Pudding
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This is another one of those wonderfully hearty side dishes that can double as a main vegetarian course. This recipe will yield 20 small puddings, so cut the recipe in half if you don't have a crowd.
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Roasted Chestnut Soup with Dumplings
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Chestnut soup is a wonderful gourmet experience, hot and rich, and full of the nutty flavor of American chestnuts. This is another example of "fusion" cooking - here we've combined an Asian favorite, Won Tons, with a traditional U.S. soup, right out of colonial America.
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Chestnut Ravioli with Bacon and Sage Brown Butter
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The chestnut has a rich but mild flavor. It goes wonderfully with the spicy redolence of bacon, onion, and garlic. Add some chopped apple and wrap it in pasta and what you have is a brand new combination of flavors.
Using won ton wrappers cuts the time of preparation, to make this doable at short notice. Ready-to-eat chestnuts make this even easier!
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Braised Chestnuts
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This simple dish is unusual, delicious, and the perfect accompaniment to almost any Autumn entrée. Use fresh or frozen chestnuts - either will work just fine. Perfect with a turkey or with any kind of roast. Braised chestnuts can even be adapted for a vegetarian menu simply by using vegetable stock instead of chicken stock.
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Chestnuts and Brussels Sprouts
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This is a variation on a classic Italian recipe, although they like to roast them. Boiling them produces a softer chestnut that goes well with the Brussels sprouts. Chestnuts go very well with pork, turkey and goose.
Using ready-to-eat chestnuts, cuts the cooking time significantly, which allows you to have this on the table quickly.
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Minestra Di Castagna
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This recipe is adapted from one by the great Italian chef, Mario Batali. It makes a wonderful, hearty side dish with meat or poultry, or a great vegetarian main course. This is one of those wonderful dishes that you can use your imagination on. Add a small amount of chopped bacon or some sautéed mushrooms. Try it with leeks and finely diced carrot, or add chopped florets of broccoli and cauliflower.
Ready to eat chestnuts may be substituted to save time, without compromising the flavor.
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Wild Rice Stuffing with Chestnuts
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Don't wait for Thanksgiving to make this excellent stuffing. You can enjoy it as a side dish any time of year, especially if you use the ready-to eat chestnuts or even the frozen ones.
Wild rice has a nice chewy texture and is very flavorful
compared to its domesticated counterparts. The addition of fresh chestnuts enhances the earthy flavor of the wild rice, adding a little mystery.
This recipe will make
approximately enough for a 14-16 pound turkey.
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Red Cabbage with Chestnuts
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The sweet, earthy flavors of cabbage and chestnuts make this the perfect accompaniment to a fall meal. This classic of European cookery is updated for preparation in the microwave, speeding cooking time while preserving flavor & nutrients.
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Quail in Rose Petal Sauce
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This recipe is adapted from one developed by
M.S. Milliken and S. Feniger and aired on the Food
Channel. It's a "two-part" recipe, starting with
the Rose Petal Sauce and going on to the recipe
for the quail. It is an absolute delicacy,
revealing flavors you may never have experienced
before. The combination of the anise, roses, and
chestnuts alone is sufficient to offer this dish
absolute distinction. The addition of the quail
and garlic is unforgettable. Make sure to use
fresh quail if you can get them.
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Chestnut-crusted Walleye with Morel Mushrooms
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Morels and walleye are a natural pairing. The white flesh of the walleye is firm, meaty and delicious. Like trout and other species of freshwater fish, it seems to go particularly well with mushrooms.
Traditional preparations for walleye frequently rely on batter coating and deep-frying, which mask the delicate flavor and texture of the fish. How sad!
Instead, the fish is coated with a layer of crushed dried Michigan chestnut chips. Chestnuts, which contain absolutely no fat, create a light, crisp golden-brown crust and add a wonderfully nutty flavor and tender crunch.
These three ingredients, fish, chestnuts & morels, harmonize together to create an uncomplicated dish with flavors that are simple, yet profoundly satisfying.
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Pork & Chestnut Wontons
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Chestnuts have been treasured as a delicacy throughout Asia for centuries. Their sweet, gently nutty taste and toothsome texture pair beautifully with the mild flavor of tender pork, as evidenced by the many traditional recipes which use both ingredients.
Wontons are surprisingly easy to make, especially if you use ready-made wonton wrappers, which can be found in most grocery stores these days. Don't worry about making them perfectly on the first try; in cooking, you can almost always eat your mistakes! Rest assured, after two or three, you'll be turning them out like an old pro.
These savory wontons can also be added to chicken stock for a deliciously satisfying dumpling soup, or fried until golden brown for a crisp & crunchy treat. Wontons also freeze exceptionally well, so you can make a big batch and save some for later - if you have any leftovers!
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Cornish Game Hens with Wild Mushrooms, Chestnuts & Bacon
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In the autumn, when the weather cools and a sharp nip is in the air, there's nothing more satisfying than deliciously old-fashioned comfort food. This updated classic will fill the whole house with a rich, mouth-watering aroma as it gently warms the kitchen.
Who cares if the leaves are falling? The earthiness of wild mushrooms, the mild sweetness of chestnuts and the savory flavor of braised game hens remind us that fall is the season when the summer's bounty is ready to enjoy with friends and family.
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Two Rices with Mushrooms, Chestnuts & Cherries
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A delicious, elegant, woodsy-flavored side dish for poultry or wild game. It can be cooked mostly in advance and ready-to-eat chestnuts may be successfully substituted, leaving you with more precious time to enjoy your guests.
This dish may also be served as a vegetarian entree.
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Wild and "Tame" Rice with Chestnuts
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Here's a recipe that is not only great for the holidays, but is just as pleasing and satisfying at any time of the year. It's inspired by a traditional Japanese rice dish, Kuri Gohan (literally, rice with chestnuts), but with the addition of North American wild rice. The nutty flavor and chewy texture of wild rice really adds a new dimension to the dish. While it makes a wonderful side dish with just about any meal, it would also work very well as a stuffing for turkey or a roasting chicken.
If you're entertaining a crowd, just double the recipe up and don't worry about leftovers - this delicious rice dish re-heats exceptionally well.
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Beef and Guinness Casserole with Chestnuts
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Though this dish is called a "casserole," it's really more of a stew. Made rich and savory with plenty of beef stock, the flavor is rounded out by the addition of Guinness Stout and the mellow sweetness of chestnuts.
Call it what you will, it's good for you and tastes good too.
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Chestnut and Butternut Squash Soup
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Chestnuts provide a velvety texture, mild sweetness and crunchy topping to this hearty, yet elegant soup. For an equally satisfying, vegetarian version of this wonderful soup, simply omit the bacon and crème fraîche and substitute vegetable broth for the chicken stock.
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