Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcake recipes shortbread recipes comfort foods youtube channel
about us
substitutions
ingredients
glossary
conversions
weight vs volume
valentine's baking
healthy baking
candy recipes
apple recipes
pumpkin recipes
cranberry recipes
chocolate recipes
biscotti recipes
healthy baking
pudding recipes
quick breads
english tea party
blueberry recipes
lemon recipes
strawberry recipes
trifle recipes
ice cream recipes
halloween baking
easter baking
thanksgiving baking
christmas cookies
christmas baking
christmas candy
baking history
bibliography

 

Join Our New  Recipes & Videos Email List

 

4 Time Winner

Chestnuts

Chestnuts are grown in many parts of the world but France, where they are called marrons, is one of its biggest producers.  Available during late fall and winter, they are often used in holiday desserts.  Their flavor complements that of cranberries, apples, pears and chocolate.

With its glossy, mahogany-colored hard shell, these nuts have a mild, subtle flavor.  However, they need to be cooked and are fantastic roasted and eaten while still warm.  To remove the shell you need to make an "X" on the chestnut's flat side and bake in a 375 degree F (190 degree C) oven for 10-15 minutes.  This loosens the shell and makes them easier to peel. 

Fresh unshelled chestnuts can be stored at room temperature but once they are shelled, they will only keep a few days in the refrigerator stored in an airtight container.

Chestnuts are available in many forms;  fresh in their shells; preserved in sugar (marrons glac?) either whole or in pieces;  sweetened or unsweetened pur?s in cans or tubes; chestnut flour; and dried chestnuts.

 

 

 

Printer Friendly Page

Chestnuts

"Chestnuts roasting on an open fire
Jack Frost nipping at your nose......"

- The Christmas Song by Mel Torm?& Robert Wells

The words to this famous holiday carol probably originated in the tradition that chestnuts were nestled in the hot ashes of an open fire where they were roasted until cooked and easy to peel.

Chestnuts:

1 cup unsweetened puree = 260 grams

1 pound = 480 grams

 

 

 
 
     
 

 

 

New Videos

   
 

     

Top 40 Video Recipes of 2014

1. Vanilla Cake

2. Cake Pops

3. Red Velvet Cake

4. Simple Chocolate Cake

5. Red Velvet Cupcakes

6. Pancakes

7. Brownies

8. American Sponge Cake

9. Peanut Butter Balls

10. Pound Cake

11. Cake Doughnuts

12.Banana Chocolate Cupcakes

13. French Macarons 14. Carrot Cake 15. Vanilla Cupcakes
16. Royal Icing 17. New York Cheesecake 18. Chocolate Chiffon Cake 19. Orange Chiffon Cake 20. CrĂªpes
21. Caramels 22. Black Forest Cake 23. Shortbread Cookies 24. Cinnamon Rolls 25. Lemon Curd
26. Chocolate Chip Cookies 27. Chocolate Cupcakes 28. Peanut Butter Cups 29. Homemade Doughnuts 30. Spritz Cookies 
31. Cream Puffs 32. Apple Pie 33. Biscuits 34. Whipped Cream Frosting 35. No Bake Cheesecake
36. Cream Cheese Pound Cake 37. Chocolate Eclairs 38. Chocolate Banana Cake 39. Sugar Cookies 40. Fruit Tart
   
 
   
 

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2014 iFood Media LLC