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Jan 29, 2012 02:59 PM

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:
    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?


              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.

                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.

                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?