Candied Chestnuts & Bittersweet Chocolate Sauce

[Guest guest]

Both of these should have exported with the Chestnut Ice Cream recipe, but

didn't for some reason, so here they are:

 

 

* Exported from MasterCook *

 

Candied Chestnuts in Syrup

 

Recipe By :Slow Cooker Cooking, Lora Brody

Serving Size : 0 Preparation Time :0:00

Categories : Fruits Slow Cooker Cooking

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups peeled, crumbled chestnuts (from Braised

Chestnuts, pg 12)

1 cup granulated sugar

1/2 cup water

1/3 cup dark rum

 

Place the chestnuts, sugar, water, and rum in the insert of the slow cooker.

Cover and cook on high for 8 to 12 hours or until the chestnuts are tender. Use

a spoon to pick out any stray bits of peel. use the candied nuts immediately or

refrigerate them in their syrup in a covered container for 1 week, or freeze up

to 6 months.

 

VARIATION: You can puree the candied chestnuts and store the puree so that it's

ready to use for desserts such as Mont Blanc. When the candied nuts are cooked,

drain the liquid into a spouted measuring cup and reserve it. Place the

chestnuts in the bowl of a food processor and process for 20 to 30 seconds or

until no large pieces remain. With the processor running, pour some of the

reserved liquid slowly through the feed tube and process until the mixture is

the consistency of soft applesauce. (You may not need to use all the liquid.)

The puree will thicken as it cools. Use the puree immediately or scrape it into

a plastic container. Cover securely and refrigerate for up to 1 week or freeze

up to 6 months.

 

S(ISBN):

" 0-688-17471-X "

Copyright:

" 2001 "

Yield:

" 2 cups "

 

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Per Serving (excluding unknown items): 945 Calories; 0g Fat (0.0% calories from

fat); 0g Protein; 200g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 6mg

Sodium. Exchanges: 13 1/2 Other Carbohydrates.

 

NOTES : These are an essential ingredient in Mont Blanc (page 177) -- one of the

world's most sophisticated desserts, which I somehow associate with Christmas

dinner (but don't wait till then to serve it!). They also flavor Chestnut Ice

Cream (page 172) and they form the center and sauce for a wonderful Chocolate

Chestnut Souffle (page 178).

Nutr. Assoc. : 0 0 0 0

 

 

* Exported from MasterCook *

 

Bittersweet Chocolate Sauce

 

Recipe By :Slow Cooker Cooking, Lora Brody

Serving Size : 0 Preparation Time :0:00

Categories : Desserts Slow Cooker Cooking

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups heavy cream

1/2 cup packed dark brown sugar

8 ounces bittersweet chocolate -- chopped

2 ounces unsweetened chocolate -- chopped

3 tablespoons unsalted butter -- cut into small pieces

2 tablespoons rum (preferably dark) -- (to 3 tbsp) optional

 

Place the cream in a large saucepan over medium-high heat and bring to a boil,

but do not let it overflow the sides of the pan. Reduce the heat to a simmer

and cook until the cream has reduced by half, 15 to 20 minutes. Stir in the

brown sugar and heat, stirring, until dissolved. Remove from the heat and stir

in the bittersweet and unsweetened chocolate and the butter. Stir until the

chocolate and butter have melted and the mixture is smooth. Add the rum if

desired.

 

S(ISBN):

" 0-688-17471-X "

Copyright:

" 2001 "

Yield:

" 3 1/2 cups "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 3839 Calories; 367g Fat (77.5% calories

from fat); 39g Protein; 201g Carbohydrate; 44g Dietary Fiber; 746mg Cholesterol;

266mg Sodium. Exchanges: 5 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Non-Fat Milk;

73 Fat; 7 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0