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Greekgirrrl / All my dishes 1 year, 9 months ago
This sounds strange but is truly delicious. Another of my grandmother's recipes. I've never come across a similar one.
Prep:20m Cook:45m Servings:6
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Greekgirrrl |
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eeks 1 year, 9 months ago said:
Yes..it does sound strange, but good too...I can taste it already...thanks cooking buddy...I'm gonna try this...If I can find some chestnuts in Central Florida...hmmmmmm....Publix? Wynn Dixie?? Sav a Lot??
Whole Food store!!! Yeah that's it, downtown Sarasota, main street, in case anyone needs 'em.
ahmed1 1 year, 9 months ago said:
How hard was the chestnut peeling :) I can immagine the effort you made in this one...It sounds great.
pieplate 12 months ago said:
I've never seen one like this either. In Italian, there is a chestnut cake (which I find bitter); in French, there is Mont Blanc, as well as chestnut jam (sweeeeet but good). So, where do you get fructose? Is it like corn syrup?
I handle the chestnut-peeling by parking myself in front of the television with a cutting board, a small sharp knife, a bowl and a brown paper bag. Cut the chestnuts longitudinally (pole to pole) and turn each half inside-out. The chestnut meats pop out or can be scraped out, and the brown skin generally stays behind.
hooksc 1 month, 3 weeks ago said:
I made this for one of the desserts at a reception of international students last week. A few brave souls tried it, then it disappeared like magic. Thanks for the post!!