Glazed Roasted Chestnuts Recipes

Steps:

• In a hot small pot melt butter, add chestnuts toss to coat.
• Carefully add liqueur and toss to coat and reduce to glazed over chestnuts.
• Remove and plate sprinkle with salt.
• Enjoy them hot!

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut a 1/2 inch crisscross on the flat side of each nut. Be sure to cut through the shell to prevent the nut from exploding.
• Place the nuts in a shallow baking pan and bake for 25 to 30 minutes.
• Allow to cool and peel off the shell.
• Place nuts in a skillet with butter and saute over high heat until the butter is melted and the chestnuts are well coated. Place skillet in oven and roast until they are golden on top. Sprinkle with salt and cinnamon.

Steps:

• Broth:.
• Bring to simmer in 4 quart pot. CAREFULLY slide pot to one side of burner so it simmers on one side only. This makes it easier to skim.
• Every hour use a ladle and skim the pot. Rinse ladle between uses and put in bowl of water to hold. When reduction reaches 1/4th original amount ladle into saucepan and reduce to 1 1/2 cups. Strain with fine meshed sieve. Cool and refrigerate.
• Chestnuts:.
• Fresh: arrange in single layer in a wide skillet. Pour over broth and port. Liquid should be half way up pan. Cover and bring to simmer over med heat then reduce heat to med low and simmer gently for 30 minutes. Remove lid and simmer until liquid becomes a thick glaze about 10 to 15 mins more. Move pan quickly back and forth to coat chestnuts. Add cream at this point. Simmer two minutes more. Again move pan to coat. Season. Keep warm in oven for up to 30 minutes.
• For bottled:
• Cook same way but skip 30 minute cooking while covered.

Steps:

• Cook shallot in 2 tablespoons butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until lightly browned, about 5 minutes. Add chestnuts, broth, and liqueur and simmer, swirling skillet occasionally, until liquid is evaporated and chestnuts are glazed, 3 to 5 minutes. Season with salt and pepper, then remove from heat and keep warm.
• Cook beans in a 6- to 8-quart pot of boiling salted water , uncovered, until crisp-tender, 4 to 5 minutes. Drain in a colander, then transfer beans with tongs to a large bowl of ice and cold water to stop cooking. Drain well.
• Heat remaining 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until lightly browned. Add beans and toss until heated through, about 2 minutes. Season with salt and pepper.
• Serve beans topped with chestnuts.
• *Available at some supermarkets and specialty foods shops.
• **Available at Laird & Co. (877-438-5247).

Steps:

• Cut a ring around each chestnut, then place them in boiling salted water to cover and cook for 3 minutes. Remove them from the water, a few at a time, and peel (both outer shell and inner skin) while still hot.
• Put the butter in a saucepan and turn the heat to medium. A minute later, add the chestnuts, a sprinkling of salt and pepper, and 1/4 cup water. Cover and cook, stirring occasionally, until the chestnuts are quite tender, about 30 minutes, adding a little more water if necessary. When the chestnuts are ready, uncover and boil away any excess water, leaving the chestnuts glazed with the butter. Serve hot.