Know the difference between sweet, horse chestnuts
Mid September is the beginning of chestnut season. Ever wonder what the difference between a horse chestnut and the edible sweet chestnut is? They look almost identical out of their protective green husks. The husk around the nut is the easiest way to tell the difference. Sweet chestnuts will have a husk that looks “furry,” while the horse chestnut has sparser spikes on its husk.
Water chestnuts are an entirely different thing. They are not really a chestnut at all, but the bulb of a plant that grows in marshes and is considered a vegetable and not a nut.
Slightly poisonous, horse chestnuts are not considered to be safe to be consumed humans. They are most commonly used in the medical field to relive varicose veins and other anti-inflammatory ailments and also used in skin care products. Does this mean you should eat them to help? No, let the professionals process them safely.
Sweet chestnuts are considered a nut and are best when roasted but can be consumed raw or cooked. Low in fat, they are high in fiber and gluten free. They can also be dried and ground into flour.
According to chestnutsonline.com, chestnuts should be stored in a perforated bag with a damp paper towel in the refrigerator. There they should keep for a couple of weeks.
My father told a story of when he was a boy growing up in southern Italy in the 1920s. Before popcorn was popular, fall movie goers would load their pockets with hot roasted chestnuts sold by vendors in the village squareand head for the cinema. Shells littered the floors and, unfortunately, so did the odors and sounds that come from eating too many chestnuts.
Roasting chestnuts is simple. Cut a slit into the outer skin of a chestnut (if you don’t it will burst from the steam build up) and roast on a baking sheet in the oven (350 degrees) for about 20 to 30 minutes. You will smell their sweet aroma when they are ready.
Chestnuts can be used in soups, stuffing, and even baked goods. Below are a few recipes to try.
CHESTNUT SOUP
www.buychestnuts.com
This seasonal soup makes a great first course. For an added festive touch, serve the soup in hollowed out small pumpkins.
Ingredients:
8 tablespoons (1 stick) unsalted butter
4 cups whole roasted chestnuts (or about 1-1/2 pounds)
1 carrot, peeled and sliced
1 parsnip, peeled and sliced
1 cup celery
7-1/2 cups chicken stock or canned low-salt broth
1/2 cup Madeira wine
2 fresh parsley sprigs
Pinch of freshly grated nutmeg
Salt and freshly ground pepper
Sour cream
Cayenne pepper
In a heavy saucepan, melt 4 tablespoons butter over medium heat. Add chestnuts and sauté until heated through, about 5 minutes. Set aside.
Melt remaining 4 tablespoons butter in heavy large pot over medium heat. Add carrot, parsnip and celery root and sauté until soft, about 7 minutes. Add chicken stock and bring to boil. Reduce heat to low. Add the chestnuts, Madeira wine, parsley, nutmeg, salt and pepper. Continue to simmer another 15 minutes. Puree soup in batches in a food processor or blender. (Can be prepared 2 days ahead; cover and refrigerate). Transfer pureed soup to a large saucepan, and reheat, stirring frequently.
When heated through, ladle into bowls, Topping with dollop of sour cream; sprinkle with cayenne. Serves 6.
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This Italian cake (below) is a Tuscan specialty that is often prepared in the autumn of the year, and sold by street vendors in Florence. The cake has very heavy texture and an unusual flavor, and can be quite addicting. Chestnut flour is available in specialty shops or online.
FLORENTINE CASTAGNACCIO
(CHESTNUT CAKE)
www.cooks.com
2 3/4 cups chestnut flour
1/2 cup sugar
1/2 tsp. salt
1 cup water (more or less)
1 tsp. fennel seeds
1 sprig fresh rosemary or 1 tsp. dried (optional)
1/2 cup pine nuts
1/3 cup olive oil
Sift together flour, sugar and salt in mixing bowl. Add water and beat until smooth. The batter should have no lumps (more or less water may be needed, depending upon conditions).
Stir in fennel seeds, rosemary (if using) and pine nuts (save a few teaspoons of these ingredients for the top of the cake).
Generously grease a large round cake pan (or several cake pans) with the 3 tablespoons of the olive oil. Note: The cake pan (s) used should be large enough for the batter in the pan to be about 1/2-inch thick.
Sprinkle the reserved toppings over the cake and drizzle with the remaining olive oil.
Bake in a preheated 375 degree oven for about 30 minutes, or until a toothpick inserted in center of cake comes out clean. The cake may be served warm or at room temperature.
CHESTNUT RAVIOLI (dessert)
www.homecooking.about.com
Pastry:
2 egg yolks
1 tablespoon water
1-1/2 tablespoons white wine
4 teaspoons olive oil
1-1/4 cups all-purpose flour
Filling:
1/2 pound cooked chestnuts* or canned chestnut puree
1/4 cup chopped candied orange peel
3 Tablespoons toasted almonds, chopped
2-1/2 Tablespoons grated bittersweet chocolate
1-1/2 Tablespoons amaretto liqueur
1-1/2 teaspoons pure vanilla extract
4 teaspoons honey
1/2 teaspoon ground cinnamon
Oil for deep frying
Powdered sugar for garnish
Pastry: Whisk together egg yolks, water, wine, and olive oil. Sift flour onto a clean workspace and make a well in the center. Pour the liquid into the center and begin working the flour inward from the sides until you have a dough. Knead the dough until smooth, cover, and set aside.
Filling: Combine the chestnut puree, candied orange, almonds, chocolate, amaretto, vanilla, honey, and cinnamon until well-blended. (If using cooked chestnuts, puree them in food processor or blender)
Roll pastry dough in a rectangle to 1/8-inch thickness. Cut 3-inch circles and place 1 tablespoon of filling on each. Fold over and press edges to seal.
Deep-fry in hot oil until golden and drain on paper towels. Let cool slightly and dust with powdered sugar.
* To cook or boil chestnuts: Cut chestnuts in half drop into a pan of boiling water and boil approximately 7 minutes. Remove from heat and remove chestnuts to ice water. The purpose is to chill them immediately and help release the hull and pellicle (skin) from the nut itself. Peeled chestnuts can be kept in the refrigerator for up to 2 weeks or vacuum sealed to keep longer.
