Claudina's Kitchen Catering & Classes

Candied Chestnuts

These take a bit of time to make, but you can make a large batch and use for multiple recipes (they will keep for a few weeks in the refrigerator).  This recipe is a version of a French technique called Marron Glace -- I've reduced the sugar amount but find that it retains the nice flavor and texture.

Ingredients

• 2 lbs chestnuts, shells removed
• 1/2 cup sugar
• 2 cups water
• 1 vanilla bean, split and scraped

Preparation

• Mix water, sugar, vanilla bean and chestnuts in medium saucepan.  Bring to boil, reduce heat to low and allow to simmer until liquid has almost evaporated, stirring occasionally, about 30-40 minutes.
• Transfer to parchment-lined cookie sheet and back at 200 degrees for 1 1/2 to 2 hours with door ajar, until chestnuts are dried but still slightly soft.
• Remove from oven and cool.  Store in sealed container on wax paper-lined layers in refrigerator for up to two weeks.

Related Recipes:

• Arugula Salad with Candied Chestnuts, Stilton Blue, Dried Tart Cherries and a Fig Balsamic Dressing
• Candied Chestnut & Brie Crostinis

Related Posts: Chestnuts Roasting...

Pumpkin Bread with Fresh Cranberries

This is my favorite fall quick bread -- while the perfect berries for this season are cranberries, this bread is also wonderful with other dried fruit such as cherries or gooseberries.   In addition to the nutritional value of pumpkin and berries, this bread is also very low in sugar and saturated fat, and high in fiber from the whole grains and flax seed...but still tastes great and makes for a wonderful breakfast alternative or afternoon snack.

Ingredients

#1 Ingredients
1 ½-2 cups pumpkin – fresh and pureed OR canned (less pumpkin makes it more bread-like, more makes it moister and more pumpkin-y)
1 egg
½ cup milk
½ cup sugar
1 c. fresh, coarsely chopped cranberries (or 1/2 c. dried cranberries or other dried berries)
1 t. vanilla

#2 Ingredients
2 1/2 cups white whole wheat flour (if unavailable, substitute 1 1/2 cups whole wheat and 1 cup all-purpose unbleached flour)
½ cup flax seed meal (can also use wheat germ, oat bran, or substitute another ½ cup whole wheat flour)
2 T baking powder
1 ½ t. cinnamon
½ t. ginger
¼ t. ground cloves
¼ t. nutmeg (freshly grated if possible)
½ t. salt

Preparation

• Preheat oven to 350 degrees. 
• Mix together wet (#1) and dry (#2) ingredients in separate bowls.
• Combine all ingredients, mixing until just combined (do not overmix).
• Place in oven on center rack. Check crust at 30-35 minutes -- if getting dark, cover with aluminum foil to keep from burning.  Bake for another 10-15 minutes (45-50 minutes in total).
• Bread is ready when a toothpick in the center comes out clean.

Related Posts: Pumpkins, Pumpkins Everywhere!