Recipes 1

3 T. UNSALTED BUTTER
1 LB. CHESTNUTS, PEELED
1 LB. SMALL WHITE (PEARL) ONIONS
2 C. BEEF BROTH

1 C. PORT WINE
1/4 C. BROWN SUGAR
4 FIRM PEARS
SALT
FRESHLY GROUND PEPPER

Melt butter in a heavy skillet over medium heat. Sauté chestnuts until lightly browned. Remove and reserve. Sauté onions until lightly browned. Return the chestnuts to the pan and add the broth, port and brown sugar. Bring to a boil, reduce heat and simmer for 30 min.

Peel and core pears. Slice into 1/2 in. wedges. Add to the pan and continue to simmer for an additional 30 min. Season to taste with salt and pepper. Serve hot.

Serves 6. Wonderful with roast pork or poultry.

Braised Chestnuts with Pears and Onions

2 LBS. PEELED CHESTNUTS
2-3 C. CHICKEN BROTH
1 T. BUTTER
1 1/2 T. FLOUR
1/2 t. SALT
4 MEDIUM COOKING APPLES
2 T. BUTTER
3/4 C. BROWN SUGAR
1 LB. LEAN LINK SAUSAGES

Cook chestnuts in chicken broth for 10 min. Pour into shallow casserole. Add additional chicken broth, if necessary, to cover the chestnuts. Cook covered in 300^o F oven for 30 min. or until the chestnuts are tender, but not mushy. Remove cover; stir in the mixture of 1-T. butter, the flour and salt. Cook, uncovered, for 10 min.

Meanwhile, core and slice the apples in 1/2" rings. Roll in brown sugar and cook in 2-T. butter until browned and tender. Fry sausages.

Remove the casserole from the oven. Cover the chestnuts with a layer of apples, then of sausages. Return to oven for an additional 5-10 min. Serve immediately or prepare up to one day in advance, refrigerate and heat before serving. Serves 8.

2 C. COOKED PEELED CHESTNUTS
1 C. CHOPPED LEEKS (WHITE & PALE GREEN ONLY)
2 T. UNSALTED BUTTER
2 T. DRY WHITE WINE
1 C. CHOPPED FENNEL
4 C. VEGETABLE OR CHICKEN BROTH
SALT, PEPPER TO TASTE
1 T. LEMON JUICE
1/2 C. CRÈME FRAICHE

Coarsely chop chestnuts. Cook leeks in butter in a soup pot over moderate heat, until softened. Add wine and simmer until almost all liquid is evaporated, about 1 minute. Stir in fennel, broth and chestnuts. Cover and simmer 20 minutes. Remove from heat and cool slightly.

Puree mixture in batches in a blender until smooth, transferring to a bowl. Return soup to pot and bring to a simmer, thinning with stock or water, if desired. Season with salt and pepper and lemon juice.

Ladle soup into bowls. Garnish each serving with a swirl of crème fraiche. Serves 6.