Crinella Family Cookbook
Our Grandparents' Favorites
Anti Pasti
Soups
Salads
Pasta
Vegetables
Fish
Poultry
Meat
Wild Game
Sweets
Brunch or Luncheon Dishes
Odds & Ends
Sour Dough
Other Breads ETC
New Italian Sauce Recipes
New Lower Fat Recipes
Slow Cooker Recipes
Entertaining Ideas
Table of Contents
People
Family Photos
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Sweets
Winter Dessert
Pears in Cream
Easy Cranberry Pie
Biscotti
Roasted Marone Chestnuts
in Vino Rosso
Sweet Potatoes and Apples
Zabaglione
Pannetone
Castagnaccio
Sonoma Roasted Fruit
Panna Cotta
Saint Moritz Rice Cream
Candied Citrus Peels
Peach Leaf Custard
Torta D'Angeli
Orange Cake
Amaretti
Pepper Cookies Trieste
Cherry Fritters
Orange or Grapefruit Fritters
Apricotina
Torta Arancia
Jea's Sour Cream Walnuts
Banana Cream & Co
Pears with Banana Cream
Quick Sonoma Pie
Fruit Filling
Cannoli Cream
Italian Meringue Frosting
Peaches Noir
2005 Sauvignon Blanc
2005 Glissando
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Castagnaccio
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Of course, in the old country they just
walked outside and gathered chestnuts.
In California they used
to have to travel a long way to us from
Italy. But nowadays you can buy very
good ones grown by our neighbors Greg
and Karen Dabel
in Green Valley. You can call
the Dabels at 707-481-5504
to arrange for your shipment of
chestnuts. (Please note this is a
Pacific Time Zone and this is the Dabels
home phone, so if you call from
the east coast remember not to
call too early in the morning.)
15 or 16 chestnuts
2/3 cup of sugar
2 tablespoons butter, melted
5 eggs, room temperature
1/2 cup milk
3 tablespoons Marsala or other Sherry
vanilla bean
pinch salt
grate of nutmeg
1/4 teaspoon cinnamon (we like to grind this fresh)
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Boil chestnuts 5 minutes, shell and peel them, being sure to remove the
thin second skin right next to the chestnuts.
Simmer the chestnuts covered
in milk till the chestnuts are very, very tender. Let cool.
Place
contents in blender container with Marsala, sugar, melted butter, grate
of nutmeg, cinnamon, salt and eggs yolks.
Scrape inside of half the
vanilla bean into the mixture and discard rest of bean. (You can put the
rest of the
bean into a glass jar filled with a cup or two of sugar which you can then
use
to make other desserts.)
Blend until mixture is liquefied.
Beat egg whites
until stiff.
Fold in
egg whites and mix with chestnut mixture and pour into oven proof container.
Place into a container of simmering water so that the water comes about
half way up the side of the chestnut mixture, in a preheated oven at 350
degrees.
Bake until a silver knife comes out
Cook until a silver knife comes out almost clean. (It will continue to cook
a bit after you remove it from the oven )
Serve warm with whipped cream.
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