Serves: 6 to 8

3- 5 lb. pork loin roast
3 tablespoons fresh minced rosemary leaves
6 to 8 large sprigs of rosemary
2 cloves garlic, minced or pressed
½ teaspoon sea salt
1 teaspoon freshly ground pepper
1⁄4 cup good green olive oil
½ cup chicken or vegetable broth

Emulsion:
½ cup good green olive oil
1 tablespoon fresh minced rosemary leaves

Chestnut purée – see recipe below.

1. Oven at 300°F.
2. Combine 3 tablespoons minced rosemary, garlic, salt, pepper, and olive oil.
3. Rub rosemary mixture all over pork loin.
4. Heat a large dry skillet for 1 full minute then place the pork into it and sear on all sides.
5. Place pork on top of a bed rosemary springs in roasting pan.
6. Roast for hour and 10 minutes to 1 hour and 45 minutes until meat thermometer reads 145°F for slightly pink.
7. While roasting, make the emulsion by blending the ½ cup of green olive oil with 1 tablespoon of minced rosemary and gently keeping it warm until ready to serve.
8. When the pork is done remove it from the oven and tent it with foil for about 20 minutes.
9. When ready to serve, place a ladle of chestnut purée on each dish and top with slices of the roasted pork loin. Finally, drizzle each dish with a tablespoon of the emulsion.

CHESTNUT PUREÉ
Yield: 2½ cups

2 pounds chestnuts, boiled and shelled
2½ cups milk, plus for desired consistency
½ teaspoon salt
Zest of 1 lemon
1 vanilla bean

1. Mash the chestnut meats through a food mill or a processor.
2. Heat the milk in a medium saucepan whisking gently.
3. Prepare the vanilla by slitting the bean lengthwise but only half way through the bean. Scrape out the tiny seeds into the milk. Then put the pod into the mix as well. Cook mixture for about 10 minutes.
4. Remove the vanilla bean pod and discard.
5. Add the chestnut purée to the saucepan and blend it into the milk mixture well.
6. Cook for 15 to 20 minutes, stirring occasionally. The purée is ready when it is a creamy and can coat a wooden spoon.

Serves: 6
 
1 4 to 5 lb. edible squash
3 tablespoons honey, divided
1 tablespoon butter
2 tablespoons olive oil
2 medium leeks, cleaned and thinly sliced
7 oz. roasted or steamed chestnuts, roughly chopped
5 oz. dried apricots, diced
½ cup dry white wine
2 teaspoons shredded fresh sage leaves
2 tablespoons of plain raw pumpkin seeds
Salt and freshly ground pepper to taste
 

1. Preheat the oven to 350º.
2. Slice the top off the squash and set aside.
3. Scoop the seeds and strings from the squash and discard.
4. Brush the flesh of the squash and the inside of the lid/top with 2 tablespoons of the honey.  Place the lid on the squash and place the whole into a baking dish.
5. Place the baking dish into the oven and bake until the flesh is tender but not mushy, about 25-30 minutes.
6. Reserving the squash shell and lid, scoop the flesh from the squash, chop it and set aside.
7. In a large sauté pan, melt the butter and mix it with the olive oil over low to medium heat.
8. Add the leeks and sauté until translucent.  Add the squash flesh, apricots and half the wine.  Stir while continuing to cook until apricots are softened.
9. Add the chestnuts, sage, remaining honey and remaining wine.  Blend well and cook for another 5 minutes.
10. Add the pumpkin seeds and season lightly with salt and pepper.  Mix well.  Stuff the squash shell with the mixture.  Top with the lid and serve.

 
Note: This can readily be made in advance and reheated when needed.  Just add a bit of broth or white wine to the stuffing to maintain the moistness.

​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
 

1. Heat oven to 375º.
2. Melt chocolate and butter in a bowl set over boiling water until chocolate is nearly completely melted, then remove from heat and whisk mixture until smooth.
3. In a medium mixing bowl, whisk egg yolks with half the sugar (¼ cup) and the salt until pale and thick.  Stir in the warm chocolate and set aside.
4. Put egg whites in a clean bowl with cream of tartar and beat until fluffy.  Add the remaining ¼ cup sugar and beat until whites are stiff but not dry.
5. Stir chestnut flour and chopped chestnuts into the chocolate batter, then fold in ¼ of the whites to lighten mixture.  Fold in remaining whites and scrape batter into an unbuttered 8-inch spring-form pan, smoothing top as necessary.
6. Bake for 25 to 30 minutes, until a tester inserted in the center of the cake comes out almost clean.
7. Cool on a rack.  Don’t be alarmed by a bit of sinking or cracking.  When cool, run a knife around the edge of cake to free sides then remove form.  Transfer to a serving platter.
8. Using either a flat knife or a spatula, spread the chestnut puree evenly over the top of the cake.
9. To serve, whip cream with 2 tablespoons sugar to a very soft consistency. Spoon over top of cake and quickly spread with a spatula. Sprinkle with chocolate curls or cocoa powder.

 
NOTES:
*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
Whipped cream
 

1. Preheat oven to 350º.
2. Generously butter a 9 inch pie plate.
3. Beat the egg yolks in a small bowl until well mixed.
4. Place the chestnut purée in a large mixing bowl.  Add the egg yolks and milk, then whip with a whisk thoroughly, incorporating as much air as possible.
5. Drizzle a little of the melted butter into the purée mixture at a time while continuing to whip it.  Repeat until all the melted butter has been blended into the mixture.  Set aside.
6. Place the egg whites in a large non-reactive bowl, copper if you have it, and using an electric whisk, whip the egg whites until they can peak at a standing point.
7. Place one large spoonful of the egg whites in the puree batter and blend it in to lighten the mixture.
8. Add the remaining egg white on top of the purée mixture.  Using a large spatula, fold the whites into the mixture gently.  While you want the whites evenly distributed, you don’t want them fully incorporated.   Ideally, there will be striations of whites throughout; its fine.
9. Place the pie on a baking sheet and put both in the oven.  Depending on your oven, the timing can vary from 30 to 40 minutes.  Take care not to let it become overly browned on the top.  If necessary, lower the heat slightly.
10. The pie will puff up considerably while baking.  When you remove it from the oven, it will settle back.  This is normal.
11. Let the pie cool on a rack for about 10 minutes.  Using a zester/grater, sprinkle the top with a couple of light layers of the dark chocolate.
12. When completely cooled, use a small, very fine meshed sieve to dust the top with confectioner’s sugar if you like.
13. Serve at room temperature with a dollop of whipped cream.

 
*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.