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sweet applications for frozen peeled chestnuts?

I have half a bag of frozen peeled chestnuts I bought at HMart for making a Korean chicken soup (samgyetang). I'd like to use the rest of them to make a sweet baked good or confection. Are they suitable for this? Ideas?

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  1. I just used up the last of my roasted chestnuts in a cookie and they are super delicious:
    http://smittenkitchen.com/2010/12/roa...
    I added more cinnamon to the powdered sugar than the recipe states and I also added a touch of espresso powder in one batch and a dash of cocoa powder in another but they are melt in your mouth good and super easy to bake. Chilling the dough for about an hour is a key step here.

    11 Replies
    1. re: HillJ

      do you think I can roast them even though they are already peeled?

      1. re: mistysfinds

        Are the Peeled ones you bought are already cooked ? If they are you can just pick up the recipe after the roasting process.

        1. re: chefj

          The package doesn't say so. It says to steam them for 20 min or microwave for 6.

          1. re: mistysfinds

            I that case you need to cooked them first as directed and then give them a quick saute on high heat with a little butter till they are a bit browned in spots. Cool and proceed

        2. re: mistysfinds

          mistysfinds, since I have actually baked these cookies and it already contains a good deal of butter, I'll have to disagree with chefj's recommendation to saute on high heat with butter. You want dry not buttery chestnuts for this recipe. But I would make sure they are good and dry out of the bag and then toast them on a tray for a few minutes in the oven and then crumble them in a food processor or well chopped and proceed with the recipe as written. Enjoy!

          1. re: HillJ

            so regardless of whether or not I use butter, how dark should I should brown them? Am I treating them like, say, macadamias where I would only want a light toast?

            1. re: mistysfinds

              Exactly. Lightly toast, then chop fine.

              1. re: HillJ

                You will find that toasting an peeled chestnut will make the out side like leather.
                I doubt very much that the bit of butter clinging to the chestnuts will effect the cookie much at all.

                1. re: chefj

                  I was referring to this specific cookie recipe with has two sticks of butter in it. But I'll defer to whatever the OP decides. I've made the recipe, using toasted chestnuts-no leather problems.

        3. re: HillJ

          Thanks HillJ for the recomendation. I had seen the recipie and thought about making it from my now bottled and frozen chestnuts leftover from the holidays. When I read the reviews last, no one had made them from I believe bottled or frozen chestnuts. Maybe I will give it a try...thaks

          1. re: geminigirl

            Sure geminigirl. It's just a matter of preparing the chestnuts properly beforehand. Even SK's recipe refers to two prep versions of the chestnuts. I hope the recipe is to your liking. I did fudge with the icing sugar flavors a bit to offer a variety and without the icing sugar the cookies are not the same smooth moist deliciousness.

          1. re: ipsedixit

            This tart looks good, if a little too chocolatey for my taste. But sounds you're talking about a more straightforward chestnut pie. Can you point me in the right direction?

            http://www.gourmetworrier.com/2009/04...

              1. re: ipsedixit

                Interesting choice, ips. That recipe takes 3 hours according to the writer and uses chestnut puree, chestnut spread, whole roasted chestnuts and almonds. Have you tried it yourself? Sounds very rich.

                http://www.sixteenbeans.com/2011/05/c...
                I'd recommend this one and instead of toasting the chestnuts out of the bag I would puree them.

                1. re: HillJ

                  I just threw that out there as an example that it *is* possible to make chestnut pie (as opposed to a tart).

          2. I am not seriously suggesting this but in Zurich all the rage on every restaurant dessert table was chestnut paste put through a small tube so that a dish of it looked like spaghetti. It was always topped with a red sauce (jam? strawberries?) and grated coconut, to suggest tomato sauce and grated cheese. This must be very popular there as we saw it all over the place.

            1 Reply
            1. re: Querencia

              that sound really sweet and intense. interesting.

            2. I've put ground chestnuts into a poundcake recipe. Brushed with hazelnut or amaretto when finished.

              1 Reply
              1. re: wyogal

                I like the simplicity. so many choices!

              2. chestnut mascarpone mousse is one of the best foods on earth. Skip the tuilles, skip the crust.
                http://www.bakingobsession.com/2009/0...

                1 Reply
                1. re: magiesmom

                  Sounds really good. If I make chestnut puree that opens up lots of recipes. would I just steam the chestnuts and then stick them in the food processor?