Chestnut Bisque With Chanterelles And Fresh Chestnuts Recipes

WARM CHESTNUT BISQUE

Steps:

• Place a Dutch oven over low heat. Add the butter and melt. Add the celery, onion and garlic and sweat until tender and translucent, 8 to 10 minutes.
• Add the stock, chestnuts, sherry, heavy cream, bay leaf and thyme, bring to a gentle simmer and cook until the chestnuts are very tender, 10 to 15 minutes.
• In the meantime, whisk together the creme fraiche and pumpkin pie spice in a small bowl until combined. Set aside for garnish.
• Remove the thyme sprig and bay leaf from the soup. Carefully transfer the soup to a blender and puree on high speed until very smooth (raise the speed of the blender gradually and leave the lid ajar to allow the steam to escape). Sprinkle with salt and pepper to taste, thinning with more heavy cream as desired and a splash of the sherry. Serve warm, garnished with the spiced creme fraiche.

CHESTNUT PARFAIT

Steps:

• Make a simple syrup by combining the raw sugar and water in a saucepan and cooking over low heat until the sugar is dissolved. Remove from the heat and let cool.
• Next, drain the water from the canned chestnuts. Place in a food processor and puree. Add the simple syrup and Grand Marnier, to taste, while blending (chef's tip: make it a bit sweeter then you like). Lay the torn chunks of pound cake in the bottom of 4 serving glasses. Add 2 tablespoons of Marsala to each and then some chestnut puree on top of the poundcake. Refrigerate for 1 hour.
• After removing it from the refrigerator, add layers of the whipped cream and caramel sauce. Top with blackberries and walnuts before serving.

CHESTNUT BISQUE WITH CHANTERELLES AND FRESH CHESTNUTS

Steps:

• SOUP: Over medium-low heat in a large heavy-bottomed saucepan, cook the bacon, stirring occasionally, until the bacon has slightly browned and has started to render its fat. Add the onion, celery and carrot and cook slowly, until soft and translucent. Add the parsnip, potato, chestnuts, thyme, port and red wine and simmer on low heat until it is almost reduced completely. Add the chicken stock and continue to cook until the chestnuts have completely softened, about 30 minutes. Finish with heavy cream, remove the thyme springs and puree in the blender. Strain the soup through a fine sieve and adjust the seasonings with salt and pepper.
• GARNISH: In a large saute pan or nonstick skillet, heat the butter on low. Add the chanterelles, chestnuts, white wine and carrots and cook on low heat until soft, about 7 minutes. Add the chives.
• To serve, place the warm garnish mixture in the center of a warm soup bowl. Sprinkle with celery leaves, and carefully pour the soup around the garnish mixture.

BOILED CHESTNUTS

Steps:

• In a large pot add enough water to cover the chestnuts and bring to a boil. Add the chestnuts and cook for approximately 45 minutes. Drain the chestnuts and peel off the outer shells.

CHESTNUT MOUSSE

Steps:

• In a food processor puree the chestnuts with enough confectioners' sugar to make it taste sweet. Add enough rum to make it the puree loose enough to fold into whipped cream; season with some instant espresso and vanilla. Chill until serving time.
• Whip the cream and sweeten lightly with confectioner's sugar and chill until serving time.
• Right before serving fold chestnut puree and cream together and transfer to serving glasses; garnish with shavings of bittersweet chocolate.

CHANTERELLES WITH CHESTNUTS AND PEARL ONIONS

Steps:

• Using a small, sharp knife, cut an X in the rounded side of each chestnut. In a small saucepan over high heat, bring 2 cups (16 fl oz/500 ml) water to a boil. Add the chestnuts. Reduce the heat to low, cover, and simmer until the nuts are tender, about 30 minutes. Drain the chestnuts and, while they are still hot, remove both the hard outer shell and the thin, brown inner skin.
• Using a small, sharp, knife, carefully trim away the roots from the onions without cutting into the ends. Cut a shallow cross into the stem end of each onion to prevent it from telescoping during cooking. In a saucepan over high heat, combine the onions with water to cover and bring to a boil. Reduce the heat to medium and simmer, uncovered, until barely tender, 8-10 minutes. Drain, let cool slightly, and then slip off the peels. Set aside. Preheat the oven to 350°F (180°C).
• If the mushrooms are small, leave them whole; if they are large, slice them thickly. In a large sauté pan over high heat, melt half of the butter. Add half of the mushrooms and sauté until softened, 3-5 minutes. Transfer to a bowl. Repeat with the remaining butter and mushrooms and add to the bowl.
• Add the cooked chestnuts and onions and the chopped thyme to the mushrooms. Pour in enough broth to moisten the mixture and season with salt and pepper. Transfer to a baking dish. Bake until heated through, about 15 minutes. Serve right away.
• About chanterelles
• The most common chanterelles are golden and trumpet shaped and have a subtle apricot taste. Other members of the chanterelle family include white, red, and yellow foot chanterelles and the black trumpet mushroom. At the market, select chanterelles with firm, fleshy caps and no sign of dampness.

CHESTNUT BISQUE WITH CHANTERELLES AND FRESH CHESTNUTS

Steps:

• 1) Over medium-low heat in a large heavy-bottomed saucepan, cook the bacon, stirring occasionally, until the bacon has slightly browned and has started to render its fat. 2) Add the onion, celery and carrot and cook slowly, until soft and translucent. Add the parsnip, potato, chestnuts, thyme, port and red wine and simmer on low heat until it is almost reduced completely. 3) Add the chicken stock and continue to cook until the chestnuts have completely softened, about 30 minutes. 4) Finish with heavy cream, remove the thyme springs and puree in the blender. 5) Strain the soup through a fine sieve and adjust the seasonings with salt and pepper. GARNISH: 6) In a large saute pan or nonstick skillet, heat the butter on low. Add the chanterelles, chestnuts, white wine and carrots and cook on low heat until soft, about 7 minutes. Add the chives. 7) To serve, place the warm garnish mixture in the center of a warm soup bowl. Sprinkle with celery leaves, and carefully pour the soup around the garnish mixture.