Chestnut puree

HAPPY NEW YEAR! Creamy Chestnut Cake

Happy New 2012!
Wishing you all Healthy, Happy and Successful New Year!
Now let’s talk dessert, perfect for the Holidays.
When I was a kid growing up in Europe I remember people selling roasted chestnuts on the street wagons in winter time. They serve them hot and toasty in the paper trays. To keep this chestnut tradition on I usually like to make chestnut puree over winter months, which is a faster idea to enjoy lovely chestnuts but since it is a Holiday, New Years Eve and my birthday too, I decided to make a special cake.

Crust is a similar to cheesecake crust with added almonds to the Graham crackers. What I love about this cake is that there is no baking involved so it is very quick and delicious dessert to be made. You only need trusty food processor and you are all ready.

Creamy Chestnut Cake

For the crust:

1 cup low fat Graham crackers, ground
1/2 cup almonds, ground
1 spoon honey
1 orange, fresh juice
1 spoon brown sugar

For the chestnut filling:

2 cups chestnuts, peeled, cooked and grounded
1/2 cup powdered sugar
2 spoons non fat milk
1 teaspoon organic vanilla sugar

Chocolate layer:

1 cup semi sweet chocolate chips
1 teaspoon butter
For the top and finish, freshly whipped heavy whipping cream and extra drizzle of chocolate. It makes it even more special:)

To make a crust, using processor, grind first crackers then almonds. Set them aside in the mixing bowl.
In the small sauce pan over medium heat, bring to boil, sugar, honey and juice from one orange.
Add to ground ingredients and make a paste looking mix.
Prepare the serving plate and using spoon shape the mix to a circle.
Base is done.

Now again using processor, grind chestnuts, adding sugar and milk. Pulse few times and you will notice that they will start become like a paste. When done, add another layer to the cake.
For the chocolate lovers I love to add chocolate layer.
Using double broiler add chocolate, butter and melt till chocolate is smooth not too watery. Combine nicely and add another layer to the cake.
Using mixer finish whipping cream and add another layer.
Set the cake in the refrigerator few hours or over night before serving. This cake can be made in advance which makes it even more helpful.

Serve and enjoy.
Thank you so much for reading my blog and leaving wonderful comments. I hope you like all the recipes and ideas. It will be even more interesting in the next year!
Happy New Year!

Chestnut Puree, Homemade with Whipped Cream

I was so happy yesterday when I found and bought whole chestnuts in my local Trader Joe’s market.

Right now they carry two selections: fresh ones and already cooked ones.

I got both, but I wanted to try and make puree completely from scratch, boiling the fresh chestnuts and making wonderful puree.
This dessert reminds me of my childhood and growing up in Beograd, winter time, holidays, family and friends.

Chestnut Puree with Whipped Cream

Serves 4

1 pound of whole chestnuts
1/4 cup powder sugar
1/4 cup non-fat half&half
8 oz grade A pasteurized heavy cream

In a large saucepan, combine chestnuts and water, bringing them to a boil.

Reduce heat to medium-low and simmer for 50-60 minutes, until the majority of the liquid has evaporated. If you using high pressure cooker, chestnuts will be done in 30 minutes.
Remove from heat.
Strain chestnuts and cool them with cold water, getting only few at a time for peeling.

Paring knife is the best choice for peeling the chestnuts.

Transfer to a food processor and blend until smooth.

Add in powder sugar and non-fat half&half until desired consistency is obtained.

Using the electric mixer beat the heavy cream till smooth but firm.

Allow to cool before refrigerating.

Serve and enjoy!
Chestnuts are similar in nutrition to brown rice. They are an excellent source of trace minerals, and unlike other nuts, chestnuts are low in fat.
This is truly wonderful dessert for upcoming holiday season. Simply delicious.


European Chestnut