Roastedchestnutcoffee Recipes

ROASTED CHESTNUT COFFEE

Roasted Chestnut Coffee image

Make and share this Roasted Chestnut Coffee recipe from Food.com.

Provided by katybugkaren

Categories Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 6

Ingredients

1 fluid ounce Kahlua
1 fluid ounce Baileys Irish Cream
1 fluid ounce Frangelico
1 fluid ounce vodka
coffee
whipped cream

Steps:

In an Irish coffee mug, pour a 4 shots of the liquor.
Top with fresh brewed coffee.
Top of with whipped creme (optional).

Nutrition Facts : Calories 271, Fat 5, SaturatedFat 3, Cholesterol 18, Sodium 31.6, Carbohydrate 17.5, Sugar 17.1, Protein 0.9

20 BEST WAYS TO USE CHESTNUTS

20 Best Ways to Use Chestnuts image

Provided by insanelygood

Categories Recipe Roundup

Number Of Ingredients 20

Ingredients

Roasted Chestnuts
Chestnut Soup
Chestnut Pasta with Pork and Cabbage
Marrons Glaces (Candied Chestnuts)
Karyoka (Chocolate Covered Chestnuts)
Chocolate Chip Chestnut Cake
Castagnaccio Pugliese (Chestnut Flour Cake)
Boiled Chestnuts
Roasted Pumpkin Chestnut Soup
Chestnut Cookies
Chestnut Brownies
Brussels Sprouts with Chestnuts
Chestnut Cheesecake
Chestnut Rice
Chestnut Risotto with Butternut Squash
Chestnut Log
Chocolate Chestnut Mousse
Chestnut and Mushroom Casserole
Chestnut Chocolate Truffles
Chestnut Smoothie

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a chestnut recipe in 30 minutes or less!

Nutrition Facts :

ROASTED CHESTNUTS

Roasted Chestnuts image

This Roasted Chestnuts recipe can be done over an open fire, or in the oven, and I have extra tips to ensure they are soft and easy to peel.

Provided by Lauren Allen

Categories side course Snack

Time 40m

Number Of Ingredients 2

Ingredients

16 oz. chestnuts
Water

Steps:

Slit chestnuts: Place one chestnut on a cutting board with the flat side down (rounded side up). Grasp the chestnuts firmly between your thumb and pointer finger and use a serrated knife to make a long slit across the rounded side of the nut. Be sure you cut all the way through the shell. Then make a second cut, forming an x" on the rounded side of chestnut. Making a slit in the chestnut is essential to ensure they don't explode in the oven and will make them easier to peel.
Soak: Place chestnuts in a bowl and cover them with water. Let them soak overnight or for 10-12 hours. (Or, see my notes for a quicker soak option).
Roast: Preheat oven to 350ºF. Remove the chestnuts from the water and pat them dry. Place them in a single layer on a baking sheet with the flat side down and slit side facing up. Roast chestnuts for 30-35 minutes or until you see that the skins have pulled back and the nut inside has softened.
Steam: As soon as you remove them from the oven, place the hot chestnuts on a damp kitchen towel, lifting the ends of the towel to form a bag. Twist the bag closed and squeeze the chestnuts inside firmly (you should hear them crackle). Let them sit in the towel for 10-15 minutes. This allows any extra steam to escape and will aid in the peeling process.
Peel: Once the chestnuts have had a chance to steam, you can start removing the skins. It's easiest to remove the skins when the nuts are hot so remove the shell immediately by gently pulling back on the "x" and peeling away hairy, papery skin around the chestnut to reveal the yellow nut inside. Discard any nuts that seems gooey or look like they are spoiled inside.
Enjoy: Eat them plain, serve them with soup or pasta, or store them in the fridge for up to 3 days.

Nutrition Facts : Calories 222 kcal, Carbohydrate 50 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 2 mg, ServingSize 1 serving

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