Serves: 8 to 10
4 ounces bittersweet chocolate ( at least 70% cacao)
8 tablespoons unsalted butter
4 large eggs, separated
½ cup sugar plus 2 tablespoons for topping
⅛ teaspoon salt
¼ teaspoon cream of tartar
½ cup chestnut flour
½ cup chopped cooked chestnuts*
1/3 to ½ cup sweetened chestnut purée
1 cup heavy cream, for topping
Chocolate curls or cocoa powder, for garnish
*If you don’t have the time to roast and peel the chestnuts, use the vacuum-packed chestnuts.
**Cake may be stored, covered, at room temperature for up to 3 days.
Makes about 5 cups – can be divided
28 ounces roasted, peeled chestnuts*
1 quart of whole milk
1 vanilla bean
Pinch of salt
1 cup sugar
Place the chestnuts in a large pot. Add the milk.
Cut the vanilla bean in half and split each half down one side. Scrape the tiny seeds from each half into the milk and chestnuts. Place the scraped vanilla pod into the pot as well.
Add a pinch of salt to the pot.
Bring the whole to a slow simmer and cook until the chestnuts are very tender, about 20 to 25 minutes.
Remove the vanilla bean pod and discard.
Remove the chestnuts with a slotted spoon. Reserve the flavored milk. Place the chestnuts in a food processor and process until smooth.
As you are processing, add the flavored milk back to the chestnuts a little at a time.
Seal in an airtight container and refrigerate until ready to use.
*You can use pre-roasted
Makes 1 – 9 inch pie
2 ¼ cups Chestnut Purée (see recipe below*)
6 tablespoons melted and cooled butter
1 generous tablespoon softened butter
5 extra large eggs, separated
3 tablespoons milk
3 oz. dark chocolate
Confectioner’s sugar for garnish – optional
*You can purchase sweetened Chestnut Purée in both cans and jars. The jarred variety is infinitely better if you don’t have the time to make your own.
Requires overnight marinade
Serves 8 to 10
Marinade & roast:
12 cardamom pods
12 juniper berries
½ navel orange, peeled, cut into pieces
1 cup dry red wine
½ cup olive oil
3 whole cloves
3 cinnamon sticks, broken into pieces
3 bay leaves
1 teaspoon salt
½ teaspoon whole black peppercorns
1 6-pound center-cut pork rib roast with 8 to 10 bones
1 teaspoon ground cardamom
3 tablespoons olive oil
2 cups dry red wine
1 ½ cups pitted prunes (about 10 ounces)
3/4 cup prune juice
½ cup brandy
3 cinnamon sticks
3 bay leaves
½ cup red currant jelly
1.Combine first 10 ingredients in blender. Blend until spices are finely ground, about 2 minutes.
2.Place pork into a large (2 gallon) re-sealable plastic bag. Pour marinade over pork; turn to coat.
3.Arrange bone side up and refrigerate at least 12 hours or overnight.
For roast & sauce:
1.Preheat oven to 350°F.
2.Scrape marinade from pork.
3.Pat pork dry with paper towels.
4.Sprinkle pork generously with ½ teaspoon cardamom, salt and pepper.
5.Heat oil in large roasting pan set over 2 burners on medium heat.
6.Add pork and cook until brown, turning occasionally, about 4 minutes.
7.Add wine, prunes, prune juice, brandy, cinnamon sticks and bay leaves to pan.
8.Transfer to oven. Roast uncovered until meat thermometer inserted into thickest part of pork registers 160°F, basting often with pan juices, about 1 hour 30 minutes.
9.Transfer pork and prunes to platter. Tent with foil.
10.Strain pan juices into large glass measuring cup. Spoon 4 tablespoons fat off top of pan juices.
11.Pour pan juices into heavy small saucepan. Add jelly and remaining ½ teaspoon cardamom.
12.Simmer until jelly melts and sauce lightly coats spoon, about 8 minutes. Season sauce to taste with salt and pepper. Serve pork with sauce.
Note: Ask the butcher to cut into the chine bone of the rib roast to make it easier to carve.
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