Chestnuts Roasted on an Open Fire
Instructions developed by Ken Hunt and Julie Rhoads, UMCA

Prepare a charcoal fire on your BBQ grill. Propane could also be used, but the charcoal gives the nuts an additional smoky flavor. With a knife or hand pruner garden tool, cut no more than a ¼ inch deep slit on the rounded side of each nut. This will allow the heated moisture to escape from inside the chestnut and will prevent them from exploding when heated on the fire.

Place the cut nuts in a metal pan such as a stainless steel wok or a cast iron skillet and place the pan on the grilling rack. While roasting, turn the nuts frequently with a metal spatula. Roasting the nuts will take about 20 minutes. When cooled the shells will become brittle and will be easy to peel with your fingers.

The nuts can also be roasted on a bonfire by using a long handled metal pan. The nuts will only take about 5-10 minutes to cook over a hot fire or coals and they must be turned frequently to prevent scorching of the shells and meat.

Removing Chestnut Raw Meats from the Shell Using Steaming Method
Instructions developed by Julie Rhoads, UMCA

Chestnuts are perishable and should be treated similar to apples with regards to storage and refrigeration. The raw chestnut meats can be boiled and used for a wide variety of recipes. Before removing the raw meats from leathery shell, bring chestnuts to room temperature. Wash chestnuts to remove any dirt. Cut fresh chestnuts still in their shell in half with a hand pruner garden tool. A hand pruner works much better than attempting to cut them in half with a knife.

The steaming method has been found to be the most effective method for easily separating the shells from the meat. Place cut chestnuts in a collapsible steaming basket placed in a pan with approximately 1/2 inch of water. Bring water to a boil and steam the chestnuts until the meats separate from the shell. The chestnuts will be slightly cooked but still crunchy at this point. You can continue steaming the nuts to reach the desired level of crunchiness or continue to steam them until they are a soft consistency.

Removing Chestnut Meats from the Shell
Instructions developed by Ken Hunt and Julie Rhoads, UMCA

Bring chestnuts to room temperature. Cut fresh chestnuts still in their leathery shell in half with a hand pruner garden tool. A hand pruner works much better than attempting to cut them in half with a knife. Spread cut chestnuts out in a single layer in a glass pan containing a small amount of water. Microwave in most ovens for 60 seconds and remove from microwave. Overcooking makes it difficult to separate meat from the shell.

Cool slightly. Many of the meats will have separated from the shell and the thin tan-colored pellicle. If none have separated, microwave for 60 more seconds. For those that do not separate completely, squeeze on the edges of the shell and the meat should pop out. The meats are not cooked at this point and further preparation such as boiling or baking is necessary to make them soft and suitable for using in dishes containing fresh chestnut meats.

Oven Roasted Chestnut Meats
Recipe developed by Julie Rhoads, UMCA

• Shelled raw chestnut meats
  
• Olive Oil
  
• Seasoned Salt

Prepare desired amount of fresh chestnuts according to the instructions for "Removing Chestnut Meat from the Shell".

Preheat oven to 250^o and move rack to middle of oven. Place shelled chestnut meats in a bowl and drizzle olive oil on them. Coat meats with olive oil and place single layer in a shallow metal pan or cookie sheet. Sprinkle meats with seasoned salt. Bake for approximately 20-30 minutes or until slightly crunchy. Let cool slightly and serve on toothpicks while still warm.

Bacon Wrapped Chestnut Meats
Recipe developed by Julie Rhoads, UMCA

• Shelled raw chestnut meats
• Pork or Turkey Bacon

Prepare desired amount of fresh chestnuts according to the instructions for "Removing Chestnut Meat from the Shell".

Boil shelled chestnut meats in chicken broth or water about 5 minutes or until nuts remain crunchy, drain. Wrap chestnuts in small strips of pork or turkey bacon and secure edges with a toothpick. Place single layer in a shallow metal pan or cookie sheet. Bake at 250^o for approximately 20 minutes or until bacon is cooked. Let cool slightly before serving.

Chestnut and Chicken Salad
Recipe developed by Julie Rhoads, UMCA

• 2 cups shelled raw chestnut meats
• 1 large can of cooked chicken, drained
• 2 stalks celery, chopped
• 1 roasted red pepper from jar, drained and chopped
• 2 tablespoons salad dressing or mayonnaise
  
• salt and pepper to taste

Prepare fresh chestnuts according to the instructions for "Removing Chestnut Meat from the Shell".

Boil shelled chestnut meats in chicken broth or water about 9 minutes or until meats remain slightly crunchy, drain. Let meats cool and then coarsely chop the meats.

Combine meats and other ingredients in a bowl and mix in small amounts of mayonnaise until a creamy but not runny consistency. Refrigerate for at least 2 hours. Serve salad as an appetizer spread with crackers or use as sandwich filling.

Chestnut and Spinach Dip
Recipe developed by Julie Rhoads, UMCA

• 1 1/2 cups shelled raw chestnut meats
• 10 ounce package of frozen chopped spinach, thawed
• ¼ cup diced green onion
• 1 or 2 packages of dried vegetable soup mix
• 2 cups sour cream
• 1 cup mayonnaise

Prepare fresh chestnuts according to the instructions for "Removing Chestnut Meat from the Shell".

Boil shelled chestnut meats in chicken broth or water about 9 minutes or until slightly crunchy, drain. Let meats cool and then coarsely chop the meats. Rinse thawed spinach in water and drain thoroughly in a small strainer.

Combine meats and other ingredients in a bowl. Two packages of the vegetable soup mix will make a more seasoned and thicker dip if desired. Refrigerate mixture at least 6 hours to soften the dried vegetables and combine flavors. Serve with crackers and/or pour into a bread bowl.

Chestnut Pesto
Recipe developed by Julie Rhoads, UMCA

• 1 cup shelled raw chestnut meats
• 1 cup packed fresh basil leaves
• 1 cup olive oil + extra olive oil if needed
• ½ cup parmesan cheese
• 1-2 large clove garlic, peeled and finely chopped
• ¼ tsp. ground sea salt or regular salt (use more if needed)

Prepare fresh chestnuts according to the instructions for "Removing Chestnut Meat from the Shell".

Boil shelled chestnut meats in chicken broth or water about 9 minutes or until slightly crunchy, drain. Place the olive oil and basil leaves in a food processor and puree until a smooth consistency. Add the chestnut meats, parmesan cheese, garlic, and salt to the processor container and process until the mixture reaches the desired consistency of slightly chunky or smooth. Add additional small amount of olive oil if pesto is too thick and a moister consistency is desired.

For best flavor, refrigerate the pesto in a lidded container for at least 24 hours before using. For a variety of pestos made with Missouri-produced nuts to offer as appetizers, prepare separate batches using toasted pecan meats or black walnut meats. Spread pesto on crackers as an appetizer or mix with alfredo or white sauce for use in a pasta recipe.

Chestnut and Honey Spread
Recipe adapted from Ken Hunt, UMCA

• 3 cups shelled raw chestnut meats
• 1/4 cup honey
• ¼ to ½ cup soft tub margarine
• 1 tsp. salt

Prepare fresh chestnuts according to the instructions for "Removing Chestnut Meat from the Shell".

Cook the shelled chestnut meats in the microwave until soft. Put the meats into a food processor or blender and add the margarine, honey and salt. Process ingredients until smooth. May need to add a small amount of water during processing to keep from getting too thick. Serve on crackers as an appetizer or use as a spread for toast or bagels. Store in the refrigerator.

Chestnut and Rice Casserole
Recipe developed by Julie Rhoads, UMCA

• 1 cup shelled raw chestnut meats
• 2 cups uncooked "Uncle Ben's" white rice or brown rice
• 4 cups liquid - use canned chicken broth, vegetable broth or water
• 1 tablespoon olive oil or butter
• 10 ounce package of frozen chopped spinach, thawed
• 1 cup grated cheddar cheese
• 1 cup (optional) cooked chicken breast, diced salt and pepper to taste

  Casserole topping:
  

• 1/8 cup seasoned bread crumbs
• 1/8 cup parmesan cheese

Prepare fresh chestnuts according to the instructions for "Removing Chestnut Meat from the Shell". Boil shelled chestnut meats in liquid of choice about 9 minutes or until slightly crunchy, drain cooking liquid into a 2-quart glass microwave dish. Let meats cool and then coarsely chop the meats. Rinse thawed spinach in water and drain thoroughly in a small strainer.

Combine the rice and olive oil with the liquid in the glass dish. Cook at full power in microwave for about 15 minutes. There will probably be some extra liquid after cooking rice, do not discard it. Add the spinach, chestnuts and cheddar cheese to the rice and liquid. Add diced chicken if desired. Mix topping ingredients and sprinkle on top. Bake uncovered in oven at 350^o for 30-45 minutes. Makes 8 servings.

Chestnut Purée
Recipe adapted from the Michigan Nut Growers Assoc. Cookbook, "The Nut Jar"

• Shelled raw chestnut meats
• Butter
• Cream
• Salt and pepper to taste

Prepare desire quantity of fresh chestnuts according to the instructions for "Removing Chestnut Meat from the Shell". Boil meats in a large saucepan in salted water until soft, about 12 minutes, drain. Mash with a potato masher or process in a blender or food processor. Beat in enough butter and cream to create a desired consistency. Season with salt and pepper. Very good as an accessory to wild game.

Chestnut Loaf
Recipe adapted from the Michigan Nut Growers Assoc. Cookbook, "The Nut Jar"

• 1½ cups shelled raw chestnut meats, ground
• 2 cups seasoned bread crumbs
• 1½ cups celery, minced
• 1 cup carrot, finely ground
• 3 eggs, well beaten
• ½ cup cream or vegetable broth
• 3 tablespoons fresh parsley, minced
• salt and pepper to taste

Prepare fresh chestnuts according to the instructions for "Removing Chestnut Meat from the Shell". Preheat oven to 350^o . Grind chestnuts and mix all ingredients in a bowl and place in a greased loaf pan. Bake for 45 minutes to 1 hour, or until nicely browned.

Chestnuts and Apples with Sage
Recipe adapted from "Cooking with Herbs" by Susan Belsinger and Carolyn Dille

• 4 cups shelled raw chestnut meats
• 2 cups milk
• 4 tablespoons butter
• 2 celery stalks, chopped
• 1 medium red onion, chopped
• 1 large Granny Smith apple cored and chopped
• 6 large, fresh sages leaves
• salt to taste

Prepare fresh chestnuts according to the instructions for "Removing Chestnut Meat from the Shell".

Put chestnuts in a 1-quart saucepan and add the milk. Cook over very low heat for about 20 minutes, until they are just tender, drain, and chop coarsely. Sauté the celery and onion in butter over moderate heat. Add the chestnuts and apple to the pan.

Reduce the heat to medium-low. Mince the sage leaves and stir them into the pan. Salt the mixture lightly and cook for about 10 minutes. Makes 4-6 servings.

Chestnut and Honey Corn Bread
Recipe adapted from the www.epicurious.com website

• 1 cup shelled raw chestnut meats
• 2 cups yellow cornmeal
• 1 cup unbleached all purpose flour
• 4 teaspoons baking powder
• 1½ teaspoons coarse salt
• ½ teaspoonbaking soda
• ½ cup (1 stick) unsalted butter, room temperature
• ¼ cuphoney
• 2 tablespoons (packed) golden brown sugar
• 4 large eggs,separated
• 1 tablespoon chopped fresh thyme
• 1 cup buttermilk

Preparefresh chestnuts according to the instructions for "Removing Chestnut Meat from the Shell". Boil shelled chestnut meats in water about 9 minutes or until slightly crunchy, drain. Cool nuts and coarsely chop.

Preheat oven to 350°F. Butter and flour 9 X 13-inch glass baking dish. Whisk first 5 ingredients in medium bowl to blend. Using electric mixer, beat butter, honey, and sugar in large bowl until pale. Add yolks 1 at a time, beating well after each addition. Mix in chopped chestnuts and thyme. Mix in dry ingredients, alternating with buttermilk, in 3 additions each. Using electric mixer fitted with clean dry beaters, beat whites in another large bowl to medium-stiff peaks. Fold whites into batter.

Pour batter into prepared dish. Bake until top is golden and slightly puffed, about 50 minutes. Cool corn bread in dish on rack 10 minutes. Slice and serve warm or at room temperature. Can be made 1 day ahead. Cool completely. Wrap in foil and let stand at room temperature. Serve with extra honey if desired. Makes 12 servings.

Chestnut Soup with Fresh Ginger
Recipe adapted from the AOL House & Home website

• 3 cups shelled raw chestnut meats
• 1 tablespoon unsalted butter
• ½ onion, diced
• 1 celery stalk, diced
• 1 leek, bottom only, chopped
• 1 carrot, diced
• 4 cups chicken broth
• 2 tablespoons fresh gingerroot, peeled and grated
• 2 tablespoons fresh orange juice, freshly squeezed
• ¾ cup heavy cream
• salt and pepper to taste

Prepare fresh chestnuts according to the instructions for "Removing Chestnut Meat from the Shell".

Heat the butter in a Dutch oven over medium-high heat. Add the onion, celery, carrot and leek, and sauté, stirring frequently, until the onion is a light, golden brown, 8-10 minutes.

Add the broth, shelled chestnuts, and ginger. Bring the soup to a full boil, then immediately reduce the heat to low and simmer, uncovered, stirring from time to time, until all the ingredients are very tender, 35-40 minutes. Remove from the heat and cool slightly.

Puree the soup using a food processor or blender. Return the soup to medium heat, add the orange juice and simmer for 2 minutes. Warm the cream over low heat or in a microwave oven, then add it to the soup. Adjust the seasoning with salt, pepper, and orange juice if necessary. Serve at once in individual bowls. Makes 6 servings.

Chestnut and Smoked Ham Creamy Soup
Recipe from www.soupsong.com website

• 4 cups shelled raw chestnut meats
• 4 tablespoons butter
• ¼ lb. smoked ham or turkey, cut into small strips
• 2 parsnips, peeled and thinly sliced
• 2 carrots, peeled and thinly sliced on a diagonal
• 2 apples, peeled, cored and thinly sliced
• 2 leeks, white part only, sliced into thin rounds
• 2 teaspoons sweet Hungarian paprika
• 5 cups chicken broth
• 1½ cups half and half or whipping cream
• 2 egg yolks
• salt and pepper to taste

Prepare fresh chestnuts according to the instructions for "Removing Chestnut Meat from the Shell". Boil chestnut meats in water about 9 minutes or until slightly crunchy, drain. Cool nuts, finely chop, and set aside.

Melt butter in Dutch oven over medium heat, then sauté the ham, parsnips, carrots, apples and leeks, stirring occasionally for about 10 minutes. Mix in the chopped chestnuts and paprika, then add stock. Bring to a boil, reduce to a simmer and cook for about 20 minutes.

When ready to serve, beat the egg yolks into the half and half or cream, then whisk into the soup. Stir until the soup thickens, about 1 minute. Season with salt and pepper. Serve at once in individual bowls. Sprinkle with more Hungarian paprika if desired. Makes 6 servings.

Creamed Chestnuts
Recipe adapted from the Michigan Nut Growers Assoc. Cookbook, "The Nut Jar"

• 3 cups shelled raw chestnut meats
• 2 tablespoons butter or margarine
• ½ teaspoon salt
• 2 tablespoons flour
• 1½ cups milk

Prepare fresh chestnuts according to the instructions for "Removing Chestnut Meat from the Shell".

Boil the shelled chestnuts in a large sauce pan of water for about 12 minutes or until tender, drain and set aside. Melt butter, then whisk in the flour and salt. Slowly add the milk to the mixture. Stir constantly and simmer over low heat until the sauce is thickened and smooth. Cook 3 minutes more stirring constantly. Add the chestnuts. Serve hot. Makes 6 servings.

Chestnut Pudding
Recipe adapted from the Michigan Nut Growers Assoc. Cookbook, "The Nut Jar"

• 4 cups shelled raw chestnut meats
• ½ teaspoon vanilla
• 2 ounces rum
• 1 teaspoon powdered sugar
• 1 cup heavy cream
• Juice of 1 orange
• Currant jelly or other type of berry jelly

Prepare fresh chestnuts according to the instructions for "Removing Chestnut Meat from the Shell". Boil the shelled chestnuts for 15 minutes or until very tender, drain. Process until smooth while still hot in a blender or food processor. Transfer to a bowl, add vanilla, rum and powdered sugar, mix well and chill thoroughly.

Whip the cream in a cold bowl with a hand mixer until stiff and gradually add the orange juice. Now add the chestnut mixture and beat all together thoroughly. Return to refrigerator until cold and serve with a teaspoon of jelly over the top.

Chestnut Hot Chocolate
Recipe adapted from Ken Hunt, UMCA

• 8 ounces of Hershey's Semi-sweet chocolate
• 8 ounces heavy whipping cream
• ½ gallon whole milk
• 1 tsp. vanilla
• 2 egg yolks
• ¼ cup sugar
• ½ cup shelled and chopped raw chestnut meats

Prepare fresh chestnuts according to the instructions for "Removing Chestnut Meat from the Shell".

Melt the chocolate over low heat in a saucepan and stir in the cream and blend smooth. Heat the milk in a second saucepan, but don't bring to a boil. Keep it stirred so it does not stick to the pan. Add the chestnut meats and sugar.

Bring slowly to a boil over a 30 minute period. It will take about 30 minutes for the chestnuts to be tender and absorb the flavors. Add the egg yolks, stir well and remove the pan from the heat.

Add the chocolate and cream mixture to the mixture with chestnuts in a blender. Add the vanilla. Blend until smooth and reheat if needed. If desired, add a sprinkle of ground Chipotle pepper (hot spice) or nutmeg to the top of a poured mug and a tablespoon of whipped cream.