Chestnut Recipes

Pumpkin Chestnut Puree Recipe Recipe

Pumpkin Chestnut Puree Recipe

03.15.13 by Jackie

I prepared a pumpkin with fresh chestnuts today for baby Aria and she absolutely loved it. The texture was a little too thick, so I thinned it with mashed plantains and a bit of milk. The pumpkin chestnut purée was as nutritious as it was delicious.

Who said "baby" food can't be tasty? I’ve made an effort to prepare homemade baby food ever since Aria started eating solids. She's already 16 months old and loves trying new foods. My motto is that I won’t serve anything to her that I wouldn’t eat myself. She seems to appreciate it and has become quite the little foodie! She even says “mmmmm” when we’re watching The Cooking Channel. Bobby Flay and the Iron Chef are her favorites!


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Chestnut Baklava Recipe (+Giveaway) Recipe

Chestnut Baklava Recipe (+Giveaway)

12.16.11 by Jackie

Have you ever had trouble serving baklava? It gets sticky, messy and difficult to handle. I found a solution by using shredded phyllo dough instead of sheets of phyllo dough and baking it in individual molds. They tend to trap the syrupy goodness in their web instead of getting soaked and sticky. Since it's the holidays, I wanted to add the flavor of Christmas to the baklava, so I added chestnuts. I layered both chestnut purée and roasted chestnuts into the baklava, along with crushed pistachios for color and flavor. I also substituted date syrup for honey, which added a depth of flavor and a strong contrast of color.

If you're looking for a dessert recipe for the holidays that's easy to make but looks elegant, consider baklava. It's an easy, stress-free dessert that is sure to please everyone.

I used pure, organic date syrup from Organics Are For Everyone. If you've never tried date syrup before, you're in for a treat. You can use it in place of just about any syrup. Date syrup has a mild tanginess to it that balances the sweetness. I especially like it on waffles, pancakes and French toast. For a chance to win two jars of date syrup from Organics Are For Everyone, enter today's 25 Days of Giveaways contest. And if you're interested in making this recipe today, you can get a 20% discount from Organics Are For Everyone by using the "FATALE" promo code (good till 12/21).

Make sure you're a fan of PhamFatale Facebook fan page and Organics Are For Everyone, or follow @Phamfatalecom and tweet about this giveaway. To make it easy, you can just copy and paste this tweet if you’d like: "2 jars of Organics Are For Everyone pure date syrup #Giveaway from @Phamfatalecom and @DateSyrupRocks: http://bit.ly/sp4V7y"

Pistachio Baklava Recipe with Picture


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Coconut Milk Ice Cream Recipe with Chestnut Swirl Recipe

Coconut Milk Ice Cream Recipe with Chestnut Swirl

05.14.10 by Jackie

This recipe proves that vegan doesn't always mean healthy. Coconut cream, coconut milk, sugar, pure vanilla extract, chestnut purée and stabilizers combine to make a vegan ice cream recipe that tips the scales at about 3000 calories per quart (that's 375 calories per serving). But there aren’t any eggs or dairy products!

I recently received a request for a vegan ice cream recipe from Leslie. It was the first time I tried making a vegan dessert. I made use of the same combination of stabilizers I use in other egg-free recipes, namely soy lecithin and xanthan gum. I increased the quantity to improve mouth-feel though. Xanthan gum in particular inhibits the formation of ice crystals, which create a more pleasing texture.

After tasting the final product, everyone in the house agreed that the ice cream strongly resembled chè, a very popular Vietnamese dessert. I hadn't anticipated that at all. Since I swirled the ice cream with chestnut purée, I thought it would have a more French flavor to it, but that was not the case. That's one of the things I love about cooking. I really enjoy experimenting, and the results of these culinary adventures can add completely new recipes to my repertoire.

My husband Lulu has decided to leave the ice cream maker on the kitchen counter until the end of summer to encourage us to make ice cream more often this year. I’ll post our concoctions on here all summer, so at least some good can come out of my impending weight gain. Stay tuned!


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Chestnut Crumb Coffee Cake Recipe

Chestnut Crumb Coffee Cake

03.07.10 by Jackie

For brunch, the girls and I made a crumb coffee cake flavored with chestnut purée, and a streusel topping made with cinnamon and brown sugar for a rich, caramel flavor. Buttermilk gives a moist texture to the coffee cake; the result was just divine. Chestnut may not be a common flavor for coffee cake, but I guarantee that after tasting it, you'll be hooked.

I served the coffee cake with a big pot of masala chai. We all enjoyed ourselves. Hope your weekend is as relaxing and peaceful as ours!


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Cranberry Bars with Chestnut Spread and Crushed Pecans Recipe

Cranberry Bars with Chestnut Spread and Crushed Pecans

11.22.09 by Jackie

As Thanksgiving approaches, I've been giving more thought to new dessert recipes to go with the traditional pecan and pumpkin pies that we make each year. I recently had an absolutely delicious lemon bar, and it occurred to me that a modified cranberry sauce would be a good substitute for the lemon curd.

I used shortbread as the cookie layer. Shortbread is very easy to make, and the buttery and crumbly texture is a nice foil to the sweet and tart flavor of the cranberries. Once the shortbread had baked, I spread a thin layer of chestnut spread over it. The chestnut spread balances the tartness of the jellied cranberries.

To make the cranberry jelly, I added guava in place of the usual orange juice to give the jelly sweetness as well as a more complex flavor. (It also reminds me of our recent anniversary trip to Cancun). Guava is not really in keeping with the season, so if you prefer, apple juice would be fine, but I think the guava has more depth. The goal is to limit the sourness of the jelly because after all, we're making a dessert.

After applying a generous layer of the cranberry spread to the bars, I finished them with a sprinkling of chopped pecans.


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