food processor puree the chestnuts with the butter and the
ecorate with whipped cream and candied chestnuts.
ake and garnish with whole candied chestnuts.
Melt butter in a frying pan over medium heat; add sugar and stir until well blended. Stir in rum bring to a boil and simmer for 3-5 minutes. Add chestnuts and stir until coated with the caramel mixture.
Line a cookie sheet with parchment paper, place individual chestnuts on paper and cool for about 1 hour, until coating has hardened.
Serve as a delicious Holiday snack, or a unique addition to your favorite salad!
Dressing:
Whisk all dressing ingredients together in a large bowl.
Add onion and cabbages to dressing tossing to coat. Chill one hour to overnight.
Candied Walnuts:
In a heavy bottom pan heat to medium high heat.
Place nuts and butter, when butter is melted and nuts are coated with the butter sprinkle sugar and nutmeg over nuts stirring till carmelized. Toss in salad.
Candied orange zest:
Remove the
Ok, cut the chestnuts cleanly across the top or
f desired, cut larger water chestnuts in half for easier eating
Place carrots in casserole.
Mix in water chestnuts.
Sprinkle top with 10x sugar and cut butter into pats.
Place on top.
Bake at 350\u00b0 for 20 minutes.
t will overpower the entire recipe.
Mix all ingredients except
Pulp the chestnuts with the food processor.
arge bowl. Add the bread, chestnuts, parsley, cream and stock and
inutes).
Stir in the candied cherries and walnuts and quickly
Cut in fruit.
Soften cream cheese, add sour cream and other ingredients.
Mold in a ball and roll in crushed walnuts.
More fruit you put in prettier it is.
Nice for Christmas.
Makes two cheese balls (1/2 of recipe for one).
Roll balls in waxed paper. Better made the day before.
Preheat oven to 375\u00b0.
Steam broccoli just until crisp; drain. Mix broccoli, soup, water chestnuts, Cheez Whiz and rice.
Place in greased 2-quart casserole.
Top with cracker crumbs.
Bake 20 to 30 minutes,
until bubbling.
Makes 6 to 8 servings.
Day before:
Combine candied fruits, cherries and raisins. Cover and let stand overnight.
In a medium bowl, combine the peas, sliced/chopped water chestnuts, red pepper and chopped green onions (if using).
In a small bowl, mix the yogurt, dill, mustard, salt and pepper.
Add the dressing to the pea mixture and stir to combine all the ingredients.
Chill for at least 30 minutes before serving.
hrough.
Meanwhile, for the candied sweet potato pie, boil, steam
n the egg yolks and candied ginger.
Whip the cream
andled pecans.
For the Candied pecans: Line a baking sheet