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home > recipes > sauces and condiments > chestnut wine sauce
Chestnut Wine Sauce 4 oz. dried chestnuts, soaked an hour 2 t butter 2 oz. mushrooms, minced 1.4 cup dry red wine 1 t brandy sprig of parsley, minced salt and pepper Boil the chestnuts until soft. Puree the chestnuts with 1/4 cup of their soaking liquid. Melt butter in saucepan and saute mushrooms for 3 minutes. Add the puree, wine, brandy, and parsley and simmer for 5 minutes. Serve over cooked chicken or turkey. Or even dip the chicken or turkey in olive oil and grill. Please e-mail me with any questions and / or results!! CHESTNUT TIPS Peeling Chestnuts: The easiest way to peel chestnuts is by boiling. Cut them in half from top to bottom. Discard any that look dark brown inside or smell offensive. Place the nuts in a deep pot with just enough water to cover them. Cover and boil for five minutes. Scoop out a few nuts with a slotted spoon and as soon as they are just cool enough to handle, but still very hot, pop the nuts out of their skins. If it's difficult, throw them back into the pot for a few more minutes and try again. Pureeing Chestnuts: Many recipes call for puree. To make, boil the nuts and peel as described above. After the chestnuts are peeled, boil another 10 minutes in a smaller amount of fresh water, broth, or milk, depending on the recipe. Use a food processor or potato ricer to make a smooth paste. Puree can also be made from dried nuts soaked overnight and then boiled until very soft.

Chestnut Wine Sauce


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keyword: chestnut
keyword: sauce
ethnicity: french
recipes for sauces
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(posted January 19, 1999)

Chestnut Wine Sauce

4 oz. dried chestnuts, soaked an hour
2 t
butter
2 oz. mushrooms, minced
1.4 cup
dry red wine
1 t
brandy
sprig of
parsley, minced
salt and pepper

Boil the chestnuts until soft. Puree the chestnuts with 1/4 cup
of their soaking liquid.
Melt butter in saucepan and saute mushrooms for
3 minutes. Add the puree,
wine, brandy, and parsley and simmer for 5
minutes. Serve over
cooked chicken or
turkey. Or even dip the chicken
or
turkey in olive oil and grill. Please e-mail me with any questions
and / or results!!

CHESTNUT TIPS

Peeling Chestnuts: The easiest way to
peel chestnuts is by boiling. Cut
them in half from top to bottom. Discard any that look dark
brown inside
or smell offensive. Place the
nuts in a deep
pot with just enough water
to cover them. Cover and
boil for five minutes. Scoop out a few nuts
with a slotted spoon and as soon as they are just cool enough to handle,
but still very
hot, pop the nuts out of their skins. If it's difficult,
throw them back into the
pot for a few more minutes and try again.

Pureeing Chestnuts: Many recipes call for puree. To make,
boil the nuts
and
peel as described above. After the chestnuts are peeled, boil
another 10 minutes in a smaller amount of fresh water,
broth, or milk,
depending on the recipe. Use a
food processor or
potato ricer to make a
smooth paste. Puree can also be made from dried nuts soaked overnight
and then boiled until very
soft.



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