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Chocolate Chestnut Thumbprint Cookies
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Chestnuts - Do you know which nut has been called the grain that grows on trees?
It’s a well-known fact that most nuts contain a high percentage of fat and should be eaten sparingly. Chestnuts, once referred to as the grain that grows on trees, are the exception; this sweet nut contains more starch and far less oil than other nuts, making them extremely healthful. Versatile chestnuts can be dried and ground into flour, added to porridge or soups, roasted or boiled with vegetables or meats, and even candied, made into jam, or excellent rich desserts. The chestnut season runs from early October to late December, making them the perfect nut to incorporate into a holiday feast or any special fall or winter meal.
When buying chestnuts, look for glossy, unwrinkled shells. Fresh nuts are firm and heavy for their size, with no space between the shell and the meat inside. To peel chestnuts, use a small paring knife and make a shallow incision through the shell and into the flesh of each nut, almost all the way around. Roast them on a baking pan at 350 degrees for 35 minutes. Turn off the oven and remove a few chestnuts at a time. Working quickly, use a dishtowel to hold each chestnut while you peel away the shell and the bitter, dark, inner skin.
Chestnut Stuffing - Makes 6 cups
To peel a fresh chestnut, score the flat side with an "x." Simmer the chestnuts in water, or roast at 350°, until shells begin to curl. Using a paring knife, remove shells and skins while chestnuts are hot. If baking this stuffing outside the turkey, heat the oven to 400°. Add one-third cup chicken stock, and place the stuffing in a nine-by-thirteen-inch buttered baking pan. Bake until it's crusty and golden on top, about thirty minutes.
- 12 slices white bread crusts removed 2 tablespoons unsalted butter
- 1 small onion diced into 1/4-inch pieces
- 1 rib celery diced into 1/4-inch pieces
- 5 chicken livers
- 10 chestnuts blanched and peeled if fresh, roughly chopped
- 1/2 teaspoon coarsely chopped fresh rosemary
- 1 1/2 teaspoons salt
- Freshly ground black pepper
- 1/4 cup heavy cream
- 2 tablespoons cognac
- 1 bunch watercress large stems removed, finely chopped
- 1/3 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
- Heat oven to 350°. Tear bread into rough pieces. Place in the bowl of a food processor; pulse until bread is in coarse crumbs, about 30 seconds. Spread crumbs onto a baking sheet. Bake until crumbs are dry and pale golden, about 12 minutes.
- Heat butter in a medium skillet over medium heat. When hot, add onion and celery. Cook, stirring occasionally, until onions are softened, about 3 minutes. Push to one side of pan; add chicken livers. Brown chicken livers on both sides, about 5 minutes. Remove pan from heat.
- Chop chicken livers into 1/8- to 1/4-inch pieces. Toss in a large bowl with onion, celery, bread crumbs, chestnuts, rosemary, salt, pepper to taste, cream, cognac, and watercress.
Chocolate
Chestnut Thumbprint Cookies
Makes
about 2 1/2 dozen cookies
1/2
cup (1 stick) unsalted butter, room temperature
- 1/2 cup dark-brown sugar, firmly packed
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 cup plus 2 tablespoons all-purpose flour
- 1/3 cup (about 2 ounces) finely chopped bittersweet chocolate
- 6 tablespoons crème de marrons (sweetened chestnut cream)
- Heat oven to 350°. Line baking sheets with Silpats.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium until light and fluffy. Add egg yolk, vanilla, and salt; beat until combined. Add flour and mix on low speed until just combined. Remove bowl from mixer, and using a wooden spoon, stir in chocolate.
- Using a 1 1/4-inch ice-cream scoop or a tablespoon, drop dough onto prepared baking sheets, and roll into 1 1/4-inch balls, spacing about 2 inches apart. Make a thumbprint in the center of each cookie. Fill each thumbprint with 1/2 teaspoon crème de marrons.
- Bake until edges are golden and cookies are firm, 12 to 15 minutes. Transfer cookies to a rack until completely cool. Store in an airtight container up to 3 days.
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