Roasted Chestnut White Mocha Recipes
ROASTED CHESTNUT MOCHA
Make and share this Roasted Chestnut Mocha recipe from Food.com.
Provided by Julie Bs Hive
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Combine first four ingredients and top with whipped cream and chocolate shavings.
Nutrition Facts : Calories 168.8, Fat 8.1, SaturatedFat 4.8, Cholesterol 25.9, Sodium 151, Carbohydrate 17.5, Fiber 0.4, Sugar 4.8, Protein 6.8
ROASTED CHESTNUT WHITE MOCHA
Make and share this Roasted Chestnut White Mocha recipe from Food.com.
Provided by Julie Bs Hive
Categories Beverages
Time 4m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Add Espresso, Monin White Chocolate Sauce and Monin Roasted Chestnut to cup and stir.
- Continue stirring, while filling with steamed milk.
- Top with your choice of Monin flavored whipped cream.
Nutrition Facts : Calories 117.7, Fat 6.8, SaturatedFat 4.2, Cholesterol 25.6, Sodium 93.9, Carbohydrate 8.5, Protein 6
OVEN-ROASTED CHESTNUTS
These are delicious eaten on their own, or used to make our Roasted Free-Range Turkey with Pear and Chestnut Stuffing.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 to 2 pounds
Number Of Ingredients 1
Steps:
- Heat oven to 400 degrees. Using a sharp paring knife or a chestnut knife, score each chestnut; either make an "x" on one side of nut, or make one long slit crosswise. Place chestnuts in a single layer on a baking pan, and bake until flesh is tender and golden, about 25 minutes. Remove from oven. Using a clean kitchen towel, immediately peel shells. Serve immediately, or refrigerate up to 1 week.
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- 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.
- 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.
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